1. Breads & Cereals Starchy grains suitable to use as food. Used to make bread products.

2. Grain Structure Kernel – The WHOLE seed. Bran – Outer protective covering, high in fiber. Endosperm – The middle, largest part. Germ – Reproductive part, smallest part.

3. Selecting & Storing Cereal Products Nutrition – “Whole Grain” (All parts of kernel) – “Refined” (Just Endosperm) – Naturally low in fat, sodium, & sugar. Cost – Generally inexpensive. – Convenience products cost more Storing – Tightly covered, cool, dry place.

4. Types of Flour All-purpose – Many varieties blended together. Bleached vs. Unbleached – Whitened Cake – Soft Wheat Instant – Blends easily with liquids Self-rising – Leavening agents & salt added Miscellaneous – Rice, Buckwheat, Soy, etc.

5. Types of Rice White – Long or Short grain varieties. – Cook with 2x water to rice. Can be rinsed if to sticky. Brown Instant – Precooked, requires less time. – Cook with equal parts rice and water. Wild Rice – Marshland grass, not really rice.

6. Pasta Homemade or Store-bought – Can be flavored. – Can be colored. Cooking – 3x or 4x more water then pasta. Bring water to a boil then add pasta and cook. – Salt adds flavor, it does NOT make water boil faster. – Can microwave if needed.

7. Types of Bread Products Yeast Breads – Leavened with gasses from YEAST. Single celled plant. – Require more time and preparation. Quick Breads – Use a leavening agent other than yeast. Baking Powder, Baking Soda – Require less time and preparation

8. Yeast Breads Process – Kneading (Develops the gluten) – Fermentation (When the yeast reacts) – Punching (Releases carbon dioxide) – Shaping – Baking Characteristics – Large Volume, Golden Color, Fine & Uniform Texture Examples – Pizza Dough, Breads, Pretzels

9. Quick Breads Process… – DO NOT OVERMIX This causes the bread to be compact and tough. – Microwaving can be successful. Examples – Biscuits, Muffins, Popovers, Pancakes, Cream Puffs

10. Ingredients in Breads Flour - Structure Leavening Agent – Baking soda, Baking powder, Yeast – Give the “rise.” Liquid - Moistness Fat – Tenderizes Eggs – Incorporates Air Sugar - Sweetness Salt - Flavor

11. Selecting & Storing Baked Good You can purchase… – Freshly baked – Partially baked – Refrigerated – Frozen The cost depends on… – Amount of convenience – Size, Ingredients, and Brand Storing… – Room temp, refrigerator, or freezer – Colder temps in humid weather prevents molding.