1. CUL801: Grains Journal Entry: What did you enjoy most about the culinary day? Why What is something that you learned yesterday? List the grains you currently know:

2. CUL801: Grains What will I learn? How to create nutritious and flavorful dishes using grain products.

3. Grains: Types of Rice Rice: the starchy. Rice increases in as it cooks. Comes in different grain types: Short grain, long grain and medium grain.

4. Grains: Short-Grain Rice Contains the Becomes sticky when cooked Most Used in:

5. Grains: Medium-Grain Rice when hot Becomes as it cools Used in: differing recipes including

6. Grains: Long-Grain Rice Remains firm when Should become sticky Used in: just about any food dish for example

7. Grains: Processing Rice Processing removes the hull ( ) from the grain. If left alone the grain is, if polished it is. White rice can be processed further producing and rice

8. Grains: Rice Handling and Storage Uncooked rice: stored in air-tight containers at room temperature in a. White rice stores than brown rice. After rice is cooked it should be used, or refrigerated quickly.

9. Grains: Barley Hardy, grain that can be gown in both warm and cold climates. Two types- barley as well as milled and polished called Has a slightly flavour and texture Used in: soups, stews, poultry stuffing and pilaf side dish

10. Grains: Oats Berries of the oat grass In form or and as (oat berries) Use: hot cereal, added to bread and cookies etc.

11. Grains: Wheat Staple in the form of Use: Can be milled into and Use: side dishes, stuffing's and casseroles

12. Grains: Corn Products Can be eaten fresh Use: as a vegetable As a dried ground grain as Use: breads, muffins, cereal, etc As (dried corn kernel) Use: side dish, added to soup etc.

13. Grains: Cooking grains Cooking rice and grains involves adding enough water to make the grain moist and tender. Techniques include:

14. What will I learn? How to create nutritious and flavorful dishes using grain products. Complete the worksheet by writing the answers in your notebook. Textbook pages 623-633