1. GRAINS

2. Parts of the kernel and nutrients

3. Types of grains Grains are also called : CEREALS
7 common types of grains
Buckwheat
Barley
Rice
Corn
Wheat
Oats

4. Three Most Common USA grains used…

5. Quick Breads
By Valerie Shaw

6. Yeast breads Take a long time to make Leavening agent is yeast.
Examples: pizza crust, cinnamon rolls, bread, rolls, etc.

7. Quick Breads Cook quickly. Leavening agent is baking soda/powder.
Includes: pancakes, muffins, cornbread, zucchini bread, banana bread, etc.

8. Ingredients in quick breads
Grains- whole or flour
Sweetener- sugar, honey
Eggs
Leavening- baking soda, baking powder
Fat- oil, butter
Flavorings- fruit, nuts
Liquid- milk, water, lemon juice, vinegar

9. Purpose of Ingredients
Grains- structure
Sugar- flavor, tenderness, browning
Eggs- structure and browning
Leavening agent- adds air
Fat- flavor, tenderness
Flavorings- flavor
Liquid- moistness

10. Nutrients Grains- complex carbohydrate, fiber
Sugar- simple carbohydrate
Eggs- protein, iron
Leavening- none
Fat- fat
Flavorings- vitamins, minerals, fiber
Liquid- vitamins, minerals, water

11. The Muffin Method Mix dry ingredients. Mix wet ingredients separately.
Mix wet and dry just barely.
Spoon the lumpy mixture into paper cups- 2/3 full

12. Muffins Muffins should be round on top, and pebbly.
Muffins should not have peaks
or tunnels.