1. WHEAT, CORN, RICE, OATS, BARLEY, RYE, Quick breads, cereals, pasta
GRAINS
WHEAT, CORN, RICE, OATS, BARLEY, RYE,
Quick breads, cereals, pasta

2. Dried seed of grass family
Popular because
Easy to grow
Easy storage
Easy to transport
Used in every part of the meal and at every meal

3. Whole grain Bran – 6 layers of protection; fiber
Endosperm – largest part, starch
Germ – smallest part, contains most of nutrients

4. WHEAT Whole – all 3 parts of grain used
White – only endosperm used; usually enriched (nutrients added back in which were lost during processing)
Durum – used to make pastas

5. CORN Hominy – large, dried pieces of endosperm Grits – ground hominy
Corn syrup
Cornstarch
Corn oil (from germ)
Cornmeal
Popcorn

6. RICE Brown – whole Polished – only endosperm
Converted or parboiled – steamed; then bran and germ removed leaving more nutrients than polished
Long grain – light and fluffy after cooking
Short or medium grain – stick together when cooked
Wild rice – is NOT rice or a grain – is seed of water plant

7. OATS Most healthy grain Oatmeal Ingredient Apple crisp
Breakfast cereal
Granola
Muffins
Cookies
Meatloaf
Crackers

8. BARLEY Added to soups and baby foods
When sprouted produces malt used to make drinks and candies

9. RYE
Ground into flour to make
Pumpernickel bread
Rye bread
Crackers

10. BUYING AND STORING
The easier to prepare, the more expensive (ready-to-eat)
Store in cool, dry place for year or more
Whole grains last longer in fridge – keeps oil in germ from turning rancid (spoiling)
Store cooked – in fridge for a few days; in freezer for up to 6 months

11. PREPARING GRAINS
Follow directions – undercooked grains are gummy and sticky; overcooked grains are mushy and bland
Use the right amount of water
Don’t rinse

12. BUYING AND STORING PASTAS
Sold dried, fresh, canned, frozen, and ready-to-eat
Color – yellow
Green – added spinach
Red – added tomato
Noodles – pasta w/ eggs added
5 basic shapes of pasta
Tubes, rods, ribbons, special shapes, filled

13. PREPARING PASTA Bring water to rapid boil
Add pasta slowly so water doesn’t stop boiling (non-boiling water causes sticking)
Can add tsp oil to help prevent sticking
Gently stir once or twice
Cook to AL DENTE – firm and chewy; done when not white in center

14. ASSIGNMENT ORGANIZE AND CLEAN KITCHENS
DECIDE WHICH GRAIN TO USE IN A LAB
Hominy, grits, cornmeal
Brown rice, wild rice
Oatmeal
FIND A RECIPE AND TURN IN A MARKET ORDER AND LAB PLAN
*have lab approved before filling in order and plan