1. Grains

2. Grain Structure & Nutrients (B.E.G.)
Bran
The edible, outer protective layer of a seed
Great source of fiber & vitamins
Endosperm
Holds food supply for plant to grow
Contains mostly starch & protein
Germ
Reproductive part of the plant
Rich in vitamins, minerals, protein & fat
All 3 of these parts = 1 kernel = a whole seed

3. What is the major nutrient found in grains?!
Carbohydrates!

4. Starch What is it? What is it used for?
A complex carbohydrate stored in plants
Wheat flour, corn starch, and tapioca are starches commonly used in cooking
What is it used for?
Used as a thickening agent
Gravies & Sauces

5. Flour Any grain can be made into flour
Most use wheat flours for baking because the gluten is superior
gluten is the structure for baked goods!

6. Types of Flour All-Purpose Flour:
Made from milled & sifted blend of different wheat varieties
Mostly made up of endosperm
Two types to buy: bleached or unbleached
Bleached is whiter than unbleached
No nutritional difference

7. Types of Flour (cont.) Cake Flour: Made from soft wheat
It actually feels soft & satiny
Used for making cakes & other baked goods with delicate textures

8. Types of Flour (cont.) Whole Wheat Flour:
Made by milling the entire wheat kernel
So it contains the bran, endosperm, and germ
Gives baked products a nutlike flavor & coarser texture than all-purpose flour

9. Background Info: Grain Processing
All grains must be processed, and this begins with removal of the outer husk.
Whole Grain
The entire edible grain kernel is used.
The resulting product contains most of the kernel’s original nutrients.
Examples: whole wheat flour, whole-grain cereals
When the bran and germ are removed, many nutrients are lost.
-Examples include white bread and most breakfast cereals. -When this happens, the grain products are enriched and fortified.
Enrichment: a process in which some nutrients lost during processing are added back to the product.
Fortified: a process of adding 10% or more of a specific nutrient to a product.

10. Buying Nutritional Grains and Grain Products
Choose whole grains
Buy enriched products
Low in fat, sugar, and sodium

11. Rice White Rice: Starchy endosperm of rice kernel Brown Rice:
The bran & germ were removed
Brown Rice:
Contains the bran, endosperm, & germ
Has the most nutritional value
Classifying Rice – according to grain length or method of processing
Long grain rice = dry & fluffy when cooked
Side dishes
Short grain rice = small & sticky when cooked
Puddings & Sushi

12. Cooking Rice Goal = tender kernels that hold their shape & are fluffy
Cook over: direct heat, in a double boiler, or in the oven
Rule of Thumb:
White rice requires twice its volume of water
Example: 1 cup uncooked + 2 cups water
Rice should absorb all liquid used in cooking
Brown rice will take twice as long to cook unless you soak it first
This softens outer bran layer so it absorbs liquid more quickly

13. Instant Rice
Has been cooked, rinsed, and dried by a special process before packaging
You can prepare it in a matter of minutes!
Follow package directions

14. Pasta!! A nutritious, shaped dough Pasta dough is made from semolina
Semolina is produced from a specially grown wheat for pasta making
= Durum Wheat
*Gives pasta a nutty flavor & firm shape
Noodles are made by adding egg to the pasta dough
Comes in many shapes & sizes
Can be handmade or done with a pasta-making appliance

15. Cooking Pasta Bring water to a boil How much water?
Fill about ½ the pot, maybe a little more
Add pasta gradually to boiling water
Water should not stop boiling as you add it, as it may stick together when cooking
As starch in pasta swells, it will double in size
Simmer pasta until *al dente*(slightly firm, but tender)
Drain but Do NOT rinse after draining
You may add olive oil after it’s drained so the pasta does not stick together

16. Other Grains To Be Familiar With
Barley
Bran
Bulgur
Cornmeal
Couscous
Cracked wheat
Grits
Kasha
Millet
Oats
Quinoa

17. Let’s See It In Action!! Rice Pudding - Good Eats How to Make Pasta
How to Cook Rice - Good Eats
Sushi Rice - Good Eats