1. Grain Products

2. Benefits of Grains Grains are universal and versatile They are nutritious, flavorful, and can be included in any meal

3. Which part of the grain kernel will grow into a new plant? The germ

4. Nutrients in Whole Grains The endosperm contains complex carbohydrates and proteins The bran is rich in dietary fiber, B vitamins, and minerals The germ provides protein, unsaturated fats, B vitamins, vitamin E, iron, and zinc, as well as other minerals and phytochemicals

5. Forms of Grains Whole grains or berries Pearled grains Grits, cracked grains, or steel-cut grains Flakes or rolled grains Meal Bran Germ Flour

6. Processed Foods are Less Nutritious than Whole-Grain Products Processing removes the bran and germ and the vitamins and minerals in them Although some nutrients are restored through enriching and fortifying, many are lost

7. Types of Rice Long grain – fluffy when cooked, stays separated Medium-grain- shorter, becoming plump, tender, moist, and slightly sticky when cooked Short-grain – round and has the highest starch content. Very moist and sticky when cooked and is popular in Asian and Italian cuisines (Basmati – long-grain with a fragrant, nutlike aroma & taste)

8. Varieties of Rice based upon Processing Methods Enriched or white rice Brown rice Converted rice (beige color- more nutrients than white rice, but shorter cooking time than brown rice) Instant rice Wild rice

9. Grains Used in Breakfast Cereals Wheat Oats Corn Used in ready to eat cereals and those that need cooking

10. Whole grain Bread If the label says whole wheat, the product is made from the whole grain Unless the label lists whole wheat as the first ingredient, the product is made mostly from white flour

11. Grain Products that should be Refrigerated Fresh pasta Whole grains Whole grain products Because whole grain products contain oil, they can spoil at room temperature if not used quickly

12. Bread storage in Refrigerator in Humid Weather In humid weather, bread can become moldy

13. Cooking Grains in the Microwave is Not Recommended Grains need time to absorb liquid and soften Microwaving does not save time

14. Steps to cook pasta 1. boil water in a big pot and add the pasta slowly so the water continues to boil 2. stir the pasta occasionally as it cooks to prevent sticking 3. cook it until it is al dente, or firm to the bite 4. drain it in a colander

15. Ways to Serve Pasta Long, flat pasta is served with tomato or cream sauce Large, hollow shapes are stuffed and baked in a sauce

16. Steps to Cook Rice 1. bring water or broth to a boil 2. add rice, cover, and bring to a boil again 3. reduce heat and simmer, stirring as little as possible, until the rice is moist and tender but firm, with no liquid left in the pot

17. Over-stirring Grains while cooking Rice and other grains become sticky, gummy, or pasty when over-stirred

18. Bulgar Bulgar is cooked by pouring boiling water on it and letting it stand for 30 minutes