1. GRAINS

2. 7 Principle grains
Wheat, rice, oats , barley, corn, buckwheat and rye. The main uses for grains are cereals, flour and pasta.

3. Grains and grain products
Grains are the seeds of plants in the grass family.
Seeds have three
basic parts:
Bran
Endosperm
Germ

4. Nutrients
Bran: B Vitamins, Minerals, Protein, Fiber Endosperm: Complex Carbohydrates, Protein Germ: Vitamins B and E, Proteins, Unsaturated Fat, Iron, Zinc

5. Breads
Range from enriched white to whole wheat and mixed whole grains.
Available in assorted flavors, shapes, and sizes
Leavened breads are made with ingredients such as yeast or baking powder that cause them to rise.
Unleavened or flat breads such as tortillas are made without leavening agents.

6. Pasta Is an Italian word that means “paste”.
To make pasta, dough made from flour and water is rolled thin, then formed into hundreds of different shapes.
Both enriched and whole wheat pasta is available. Some pasta is flavored and colored with other foods, such as spinach.
Noodles are pasta made with eggs.

7. RICE

8. Types of Rice White Rice Brown Rice Instant Rice Converted Rice
Specialty Rice:
Arborio
Basmati
Jasmine

9. White rice
This type of rice has been milled to remove the outer bran coating.

10. White rice
Short-grain: have small, round kernels that become sticky when cooked. Used in puddings and sushi. Long-grain: most popular, grains stay separate and fluffy. Used for side dishes, entrees and casseroles.

11. Brown rice
This type of rice has the bran layer left on

12. Brown rice
Brown rice has the outer bran left on resulting in a light brown color, slightly coarse texture and nutty flavor
It is available as short, medium and long-grain
Takes twice as long to cook as white rice

13. Instant rice This product has been precooked and dried in order to be
prepared quickly.

14. Converted rice
Long-grain rice that has been partially cooked under steam pressure, re-dried, and then milled and processed.

15. Arborio Rice
Is a short-grain Italian rice used to make specialty dishes such as risotto.

16. Basmati
This extra-long-grain rice is widely used in India and surrounding countries. It has a unique nutty flavor.

17. Jasmine Rice
This long-grain rice is mainly from Thailand. It is very fragrant, a little like basmati but more delicate and floral.

18. Additional grains
Some grains that like rice can be prepared and eaten as side dishes include;
Couscous
Quinoa
bulgur

19. couscous
A type of North African semolina made from crushed durum wheat.

20. Quinoa
This Ancient grain from Central America is one of the best sources of grain protein.

21. bulgur
A type of cracked wheat that has been partially cooked or parched.

22. Cooking rice There are three main methods of cooking rice
Boiling and Steaming
Risotto
Pilaf

23. Boiling and steaming To 1 cup of rice add 2 cups water
In a saucepan with a tight fitting lid bring rice and water to a boil
Reduce heat, cover and
simmer for 20 minutes

24. Risotto Sauté rice and onions in butter
Add stock gradually, stir frequently
When rice softens add butter and cheese

25. pilaf Rice is first sautéed in fat then cooked in liquid
Additions can be made
to pilaf such as:
Carrots
Celery
Mushrooms
Nuts
bacon

26. Mise en place Pronounced [MEEZ ahn plahs]
French term, which literally means “Everything in its place.”
Organize and plan your work.
Measure and prepare your ingredients before you begin cooking

27. Stir fry

28. Mise en place
Read recipe thoroughly to be sure you have ingredients and equipment required
Mince, chop, slice or otherwise prepare your meat and vegetables
Mix ingredients for sauce
Boil and steam your rice
Stir-fry ingredients according to recipe

29. The end FACTS SAKI is beer made from rice.
RICE PAPER is not actually made from rice at all. It evolves from the pith of the rice paper tree grown in Asia.
RICE GLUE is still made in many countries by boiling ground rice.
CLOTHING, including shoes and hats, are made from rice straw in many rice-producing areas of the world.
WHITE rice can be kept indefinitely in a cool, dry area.