2. Grains What makes whole grains different from white breads?

3. Make ½ of your grains whole 1 slice of bread (1 oz.); 1 oz. dry pasta or rice; ½ cup cooked rice, pasta, or cooked cereal; 1 small bran muffin (1 oz.); 1 cup ready-to-eat cereal flakes; 6-inch flour tortilla (1 oz.); 1 pancake; or 1 mini bagel.

4. Grains What makes up a cereal grain?

5. There are 3 parts Bran-outer layers which provide the B vitamins, iron, protein, and fiber. Endosperm-white starchy inner part which provides carbohydrates and protein. Germ-part from which new plants will grow which provide the B vitamins (niacin, riboflavin, and thiamin)

6. Whole grains have all 3 parts WHOLE GRAINS differ from refined products in flavor texture spoil faster

7. White breads The bran and germ are removed to make white flour and refined cereals. -flour is enriched with vitamins and iron -cereals add iron and the B vitamins

8. Uses of Cereal Grains 1. Cereal 2. Pasta 3. Starch for thickening 4. Quick breads

9. Cereals Types: cooked and uncooked Guides for buying - buy by weight -buy larger box -uncooked, unsweetened are cheaper -check ingredients

10. Pasta 1. Types: spaghetti, macaroni, noodles 2. Made from durum wheat, high in a protein that helps them keep their shape in cooking Guides to cooking: bring salted water to a boil; add pasta and cook; rinse before serving

11. Starch for thickening flour or cornstarch gravy, sauce, pudding, pie filling

12. Baked Goods pastry, cake, bread

13. QUICK BREADS: flour mixtures baked in the oven, on a griddle, or deep fat fried Types of Quick Breads -pancakes -muffins -waffles -biscuits -popovers -coffee cakes

14. Pasta matching activity Turn to page 455 in book and sort pastas, Draw an egg noodle  And manicotti  And Linguini when finished work on book questions from yesterday

15. Flour Types: all-purpose, cake, self-rising Purpose: structure; gluten-protein that hardens when cooked

16. Liquid Releases carbon dioxide Dissolves ingredients Binds ingredients

17. Shortening of Oil Tenderizes Adds moisture Richness

18. Eggs Flavor Structure

19. Baking powder/soda/air/steam/leave nings Make baked goods increase in volume Gives light, porous texture

20. Sugars Helps product to brown Tenderizes Sweetness Baked products: pastry, cake, bread

21. Board race- write down one purpose of each ingredient in bread

22. Flour

23. Liquid

24. Shortening or oil

25. Eggs

26. Baking Powder/Soda/Air/Steam- leavenings

27. Sugars

28. Quick Breads

29. What are some similarities and differences between biscuits and muffins?

30. In your lab group see if you can identify the photos below in three groups: drop, pour, and soft dough Write this down on a piece of paper Muffins Doughnuts Crepes Fritters Coffee Cake Biscuits Pancakes Scones

31. What are quick breads? Quick breads are food products which contain the same basic ingredients The proportion of the ingredients and the mixing method determine the end product.

32. Two main ingredients in quick breads are Flour Liquid

33. Why do we call them QUICK breads? Quick Breads rise faster than yeast breads because of the type of leavening agent used. * Leavening agents are ingredients that produce gases in batters and doughs. These gases make baked products rise.

34. The primary leavening agents in quick breads are: Baking Soda Baking Powder

35. Baking Soda Baking soda has a bitter taste unless the recipe contains a food acid. ex. Yogurt, buttermilk, sour cream.

36. Breads are considered a good source of “B” vitamins Vitamin B1ThiamineThiamine Vitamin B2RiboflavinRiboflavin Vitamin B3NiacinNiacin Vitamin B5Pantothenic acidPantothenic acid Vitamin B6PyridoxinePyridoxine Vitamin B7BiotinBiotin Vitamin B9Folic acidFolic acid VitaminB12CyanocobalaminCyanocobalamin

37. Quick breads may be grouped by the batter or dough made. Pour Drop Soft Dough

38. Pour Batter Thin pourable batter, large amounts of liquid.

39. Examples of pour batters Pancakes Waffles Crepes

40. PansPans Pancakes are made on a coated griddle Waffles are made in a coated waffle iron Crepes are made in a coated omelet pan

41. How to tell if the pan is preheated Test preheated pan for readiness by dropping a few drops of water on the pan, if water sizzles, pan is hot.

42. Cooking Crepes Crepes are made by pouring batter into pan then swirling to a thin pancake, covering pan. The term “set” refers to batters that have been heated to the point of cooked- no longer shiny

43. Cooking Pancakes Pour pancake batter onto preheated griddle, pouring in the center of each circle. Grease pan when preheating Cook on Medium heat Turn pancake ONLY when bubbles come to the surface and break

44. Lifting or checking pancakes for doneness results in dry, overcooked, dense, tough product. Once pancakes are turned over, cook only for a short time, until brown Pancakes should be served immediately or stored in a refrigerator or freezer between layers of waxed paper.

45. Cooking Waffles Waffle batter is thicker than pancake batter, less liquid and more flour. Place a ladle full of batter in the center of the waffle iron. Waffles are done when steam slows down and edges are lightly brown. Use a coated spatula to help remove the waffle away from the iron when done cooking.

46. Drop Batter Are stiff, high proportion of flour Drop from a spoon

47. Examples of Drop Batters: Muffins Coffeecakes Fritters

48. Soft Doughs Have a higher proportion of flour to liquid Can be shaped by hand.

49. Examples of Soft Doughs: Biscuits Donuts Shortcake Scones

50. Now that you know how each type of quick bread is categorized go back to your original prediction for the beginning of class and see if you were correct. If you weren’t correct fix your answers so that they are correct.

51. Bell ringer: What is the purpose of Flour in breads?

52. The muffin method of mixing has two basic steps Mix all dry ingredients in one bowl Mix all liquid ingredients in another bowl Combine all ingredients together, stir very lightly only until ingredients are just moistened

53. The biscuit method of mixing has two basic steps. Mix all dry ingredients together Drop in fat (shortening or butter) Cut in fat with pastry blender to break into small, pea sized pieces Gently add liquid and toss mixture with a fork Knead slightly, form dough by rolling or shaping with hands

54. Quick breads require LITTLE mixing They should be mixed just until ingredients are moistened. Over mixing of ingredients causes products that are compact and tough with large tunnels and peaks.

56. Which type of pan is used for which type of pour method?

57. The End