1. Grain, Rice and Pasta

2. Cereal
Common names for grains.
Edible seeds of certain grasses

3. Principle Grains Wheat- flour, cereals, pasta
Known as “staff of life” because of worldwide availability
Staple food because of its
good keeping quality, high
energy value and relatively
low cost.

4. Principle Grains Rice- cereals, rice
Corn- vegetable, cereals, grits and hominy
Oats- cereals, an ingredient in
baked products and in
some desserts
Rye, Barley &
Buckwheat- used for
flour

5. Parts of the Grain
Bran- outside covering of the grain and consists of several layers.
Function: Cellulose is not digested, acts as a natural laxative and is sometimes called the “scrub brush” for the intestine, helps to keep the body regular.
Nutrients: Fiber, B vitamins, minerals, protein

6. Parts of the Grain Endosperm- is the inner white portion
Nutrients: complex carbohydrates, proteins, NO vitamins and minerals

7. Parts of the Grain
Germ: found at one end of the kernal, is the sprouting part from which a new part grows
Nutrients: B vitamins, vitamin E, iron, zinc, other minerals, unsaturated fat

8. Nutrient Contributions of the Grain
Bran and germ are rich sources of:
minerals (iron and phosphorus),
B Vitamins (Thiamin, Riboflavin, Niacin)
Cellulose.
Endosperm is a rich source of starch but lacks vitamins, minerals and cellulose.

9. Two forms of carbohydrates found in grains:
Starch for body energy Cellulose for regularity

10. 4 Classes of Grains
Breakfast
Cereals
Pastas
Flour
Rice

11. Principles of Grain Cooking
Cereals
Goal is to avoid lumps– two methods to separate cereal granule
Cereals may be added slowly to rapidly boiling water while stirring.
Fine cereals may be mixed with a small amount of cold water before they are stirred into boiling water.

12. When starch is cooked… Water is absorbed
Swells enormously due to the heat and excess of water
Become translucent with continued heating
Develops thickness

13. Types of Rice Brown rice: whole grain form of rice
Long grain rice: stays dry and fluffy
Converted rice: most nutrient dense
Instant rice: same as converted but it’s precooked and the dehydrated, cooks quickly and doubles in size

14. Preparing Rice
Double the amount of water for the rice. Add salt and butter. Bring the water to a boil. Add and stir in rice. Turn heat to low and put on lid. Cook for minutes. Rice is done when no water is visible. Fluff with a fork.
Rice triples as it cooks. (1 cup uncooked rice will make 3 cups cooked rice)

15. Pasta Facts: Usually low cost entrees
Store pasta in a tightly covered container at room temperature
Pasta test for doneness- al dente (firm to the tooth)
Spaghetti-throw it to the ceiling, if it sticks then its done. (sticks because the starch is being cooked out)

16. Preparing Pasta
In a large pot, fill pan with 2/3 full. Add salt and oil if desired. Bring to boil. Add pasta. Cook uncovered, until al dente. (about minutes) Drain.
Pasta doubles as it cooks.
(1 cup of uncooked pasta will make 2 cups of cooked pasta)