1. Grain Products Foods I Obj. 7.01 Foods I Obj. 7.01

2. 5/15/20152 Grains List the grains that you are familiar with. –Most universal and versatile food in the world Nutritious, flavorful addition to meals, and economical way to stretch a food budget Good Eats--Grains List the grains that you are familiar with. –Most universal and versatile food in the world Nutritious, flavorful addition to meals, and economical way to stretch a food budget Good Eats--Grains

3. 5/15/20153 Types of Grains Grains –Plants in the grass family Wheat, corn, rice, oats, rye, barley, buckwheat, millet Grains –Plants in the grass family Wheat, corn, rice, oats, rye, barley, buckwheat, millet Wheat Corn Rice Oats Rye Barley BuckwheatMillet

4. 5/15/20154 Parts of a Grain Kernel Grains are made up of 3 parts –Bran Edible, outer shell –Endosperm Largest part of the kernel Made of proteins and starches Contains the plant’s food supply –Germ The seed that grows into a new plant Grains are made up of 3 parts –Bran Edible, outer shell –Endosperm Largest part of the kernel Made of proteins and starches Contains the plant’s food supply –Germ The seed that grows into a new plant

5. 5/15/20155 Nutrition and Grains Whole grains (Unbleached) –Contain most of the original nutrients Ex: Whole-wheat flour, whole grain cereals Whole grains are rich in nutrients –Endosperm Complex carbs, proteins –Bran Dietary fiber, B vitamins, and minerals –Germ Protein, unsaturated fats, B vitamins, Vitamin E, iron, zinc Whole grains (Unbleached) –Contain most of the original nutrients Ex: Whole-wheat flour, whole grain cereals Whole grains are rich in nutrients –Endosperm Complex carbs, proteins –Bran Dietary fiber, B vitamins, and minerals –Germ Protein, unsaturated fats, B vitamins, Vitamin E, iron, zinc Processing –Removal of bran and germ (Bleached) Leaves only endosperm Most of the nutrients are also stripped away Federal law—must be replaced—Enriched flour –Ex: White flour, breakfast cereals Processing –Removal of bran and germ (Bleached) Leaves only endosperm Most of the nutrients are also stripped away Federal law—must be replaced—Enriched flour –Ex: White flour, breakfast cereals

6. 5/15/20156 Grains Rice –Starchy seed grown in flooded fields of warm climates Long grain –Most used type in US –Grains stay separated –Hard when cooled Medium grain –Grains stick together –Great in puddings and cold salads Short grain –Mostly round in shape –Highest starch content leading to a very sticky rice –Sushi rice Rice –Starchy seed grown in flooded fields of warm climates Long grain –Most used type in US –Grains stay separated –Hard when cooled Medium grain –Grains stick together –Great in puddings and cold salads Short grain –Mostly round in shape –Highest starch content leading to a very sticky rice –Sushi rice Long grain Medium grain Short grain

7. 5/15/20157 Grains Rice –Processes Brown rice –Whole grain form of rice –Chewy in texture and nutlike in flavor Converted rice/ Parboiled –Steamed under pressure to save nutrients Instant rice –Precooked and dehydrated before packaging Wild rice –NOT rice at all –The seed of a water grass and usually added to a long- grain rice mixture Rice –Processes Brown rice –Whole grain form of rice –Chewy in texture and nutlike in flavor Converted rice/ Parboiled –Steamed under pressure to save nutrients Instant rice –Precooked and dehydrated before packaging Wild rice –NOT rice at all –The seed of a water grass and usually added to a long- grain rice mixture

8. 5/15/20158 Grains and Cooking Cooking rice –Bring liquid to boil. –Add rice, cover. –Bring to a boil again and reduce heat to simmer. Triples when cooked –Check for doneness. Overcooked –Soft and sticky Undercooked –Hard and gritty –3:1 ratio 1 C dry rice = 3 C cooked rice Cooking rice –Bring liquid to boil. –Add rice, cover. –Bring to a boil again and reduce heat to simmer. Triples when cooked –Check for doneness. Overcooked –Soft and sticky Undercooked –Hard and gritty –3:1 ratio 1 C dry rice = 3 C cooked rice Keeping rice warm –Place in a colander over a pan of simmering water. –Cover and allow steam to keep warm Leftovers –Refrigerate immediately in a tight-fitting lid container Keeping rice warm –Place in a colander over a pan of simmering water. –Cover and allow steam to keep warm Leftovers –Refrigerate immediately in a tight-fitting lid container

9. 5/15/20159 Grains Pasta –Italian word meaning “paste” or dough made from water and flour –2:1 ratio Ex: 1 C dry pasta = 2 C cooked pasta –Macaroni or Noodles? Macaroni made from durum wheat flour and water Noodles made from flour, water, and egg solids Pasta –Italian word meaning “paste” or dough made from water and flour –2:1 ratio Ex: 1 C dry pasta = 2 C cooked pasta –Macaroni or Noodles? Macaroni made from durum wheat flour and water Noodles made from flour, water, and egg solids

10. 5/15/201510 Grains Demo of how pasta is made. –Certain sauces go well with specific shapes Tomato and cream sauces go well with long, flat pasta Large, hollow shapes are usually stuffed with meat, cheese, or veggies Demo of how pasta is made. –Certain sauces go well with specific shapes Tomato and cream sauces go well with long, flat pasta Large, hollow shapes are usually stuffed with meat, cheese, or veggies

11. 5/15/201511 Grains Shapes of pasta

12. 5/15/201512 Grains Purchased –Sold in both dried and fresh forms Dried—non perishable Fresh—perishable –Choose enriched or whole-wheat pasta –Flavored or non- flavored Spinach, carrots, tomatoes, spices Purchased –Sold in both dried and fresh forms Dried—non perishable Fresh—perishable –Choose enriched or whole-wheat pasta –Flavored or non- flavored Spinach, carrots, tomatoes, spices

13. 5/15/201513 Grains and Cooking Cooking pasta –Select pot large enough to allow for even cooling and sticking together –Boil water with small amount of salt –Add pasta –Stir occasionally until –Cook until al dente Firm to the bite Approx. 5-20 minutes depending on thickness –Doubles when cooked –Drain pasta Cooking pasta –Select pot large enough to allow for even cooling and sticking together –Boil water with small amount of salt –Add pasta –Stir occasionally until –Cook until al dente Firm to the bite Approx. 5-20 minutes depending on thickness –Doubles when cooked –Drain pasta Keeping pasta warm –Set colander over a pan of hot water and cover Leftovers –Freeze in container with a small amount of oil to prevent sticking. Keeping pasta warm –Set colander over a pan of hot water and cover Leftovers –Freeze in container with a small amount of oil to prevent sticking.

14. 5/15/201514 Grains Hot cereals –Aka breakfast cereals Oatmeal, grits –Require cooking in regular, quick cooking, and instant forms Usually precooked and requires only mixing with boiling water –More processed cereals cost more. Hot cereals –Aka breakfast cereals Oatmeal, grits –Require cooking in regular, quick cooking, and instant forms Usually precooked and requires only mixing with boiling water –More processed cereals cost more.

15. 5/15/201515 Grains and Cooking Hot cereals –Boil water –Add the grain –Cover and bring to a boil again –Reduce heat so grains simmer –Cook for approx. 20-45 mins –Stir grains occasionally to prevent sticking, lumping, or scorching Overstiring and overcooked—become gummy and pasty Undercooked--chewy Hot cereals –Boil water –Add the grain –Cover and bring to a boil again –Reduce heat so grains simmer –Cook for approx. 20-45 mins –Stir grains occasionally to prevent sticking, lumping, or scorching Overstiring and overcooked—become gummy and pasty Undercooked--chewy

16. 5/15/201516 Grains Grains and thickeners –The starch in grain products makes an excellent thickener Ex: White breakfast gravy Ex: Oats are found in some Irish stews Ex: Sauerbraten (A German beef dish) served with gravy thickened by gingersnap cookies Grains and thickeners –The starch in grain products makes an excellent thickener Ex: White breakfast gravy Ex: Oats are found in some Irish stews Ex: Sauerbraten (A German beef dish) served with gravy thickened by gingersnap cookies

17. 5/15/201517 Grains Thickeners –Flour and Cornstarch Cornstarch is a fine, white powder that is pure starch made from endosperm of the corn kernel. How to… –Mix with cold water to avoid lumps –Pour slowly into hot liquid –Return to simmer to activate thickening Thickeners –Flour and Cornstarch Cornstarch is a fine, white powder that is pure starch made from endosperm of the corn kernel. How to… –Mix with cold water to avoid lumps –Pour slowly into hot liquid –Return to simmer to activate thickening