1. Unit 13: Bread, Cereal, Rice, and Pasta Family and Consumer Sciences I

2. Objectives 1.Identify nutrients found in grains. 2.Identify the functions of nutrients in grains. 3.Match parts of grains to their correct descriptions. 4.Determine dietary considerations in eating grain products. 5.Associate basic ingredients of quick breads, cakes, and cookies to their correct functions.

3. Objectives 6.Identify guidelines for cooking cereal, rice, and pasta. 7.Evaluate bread, cake, and cookie recipes. (Assignment Sheet 1) 8.Evaluate rice and pasta recipes. (Assignment Sheet 2) 9.Prepare a quick bread, cereal, or pasta product. (Job Sheet)

4. Key Terms cereal common name for grains (such as corn, wheat, rice, or oats) cholesterol a substance produced by the body which also can be found in foods; high levels of blood cholesterol can build up in your arteries and increase the risk for heart disease or stroke

5. Key Terms gelatinization thickening or soft gel which forms when starches are cooked gluten elastic substance formed from the protein in flour when the flour is mixed with water kernel grain or seed from corn, wheat, rice, oats, etc.

6. Key Terms leavening substance used to make food light in weight or force food to rice by producing gas pasta grain products made from a special durum wheat which is high in gluten and adds protein to the diet, such as macaroni, spaghetti, and noodles

7. Key Terms quick bread bread that doesn’t need rising or kneading; leaving is usually baking powder or baking soda ready-to-eat cereals cooked and ready for the table rising increasing in volume

8. Key Terms steel-cut oats oats that are cut into two or three pieces instead of being rolled tunnels narrow continuous holes in quick breads that result from overmixing uncooked cereals cereals that require cooking before serving

9. Nutrients Found in Grains Carbohydrates – Fiber B Vitamins – Thiamin – Riboflavin – Niacin – Folic acid – B-6 Minerals – Iron – Magnesium – Zinc

10. Functions of Nutrients in Grains Carbohydrates – Supply energy and warmth to the body – Starch and fiber are both forms of complex carbohydrates Fiber – Reduces cholesterol – May prevent certain types of cancers

11. Functions of Nutrients in Grains Minerals – Iron helps transport oxygen from the lungs to the blood cells – Magnesium helps nerves and muscles work – Zinc helps in the healing of wounds and helps make proteins in the body

12. Functions of Nutrients in Grains Vitamins – Niacin (B-3) lowers LDL cholesterol and raises HDL cholesterol, promotes healthy digestive system, helps produce energy in body cells – Riboflavin (B-2) is required for red blood cell formation and antibody production, helps the body use carbohydrates, fats, and proteins, and is important for good muscle tone and aids the growth of skin and hair

13. Functions of Nutrients in Grains Vitamins – Thiamin (B-1) is necessary for proper metabolism of sugar and starch to provide energy, aids in proper functioning of the heart and other muscles

14. Functions of Nutrients in Grains Vitamins – Folate or folic acid helps the body form red blood cells and reduces the risk of serious birth defects if consumed by women before and during pregnancy – B-6 is used to build a healthy nervous system

15. Parts of Grains and Their Descriptions Bran – Several outer layers or coats that protect the seed until it is ready to be planted or milled – Rich in non-caloric fiber, B vitamins, minerals, and some protein

16. Parts of Grains and Their Descriptions Endosperm – Largest part of the grain located inside the kernel – Rich in starch – Contains some protein Germ – Heart of the kernel – Rich in B vitamins – Contains some fats, minerals and protein – Where growth of the new plant starts

17. Dietary Considerations in Eating Grain Products Added salt – Over-consumption of salt is related to heart disease, hypertension, and kidney disease Added sugar – When sugar and other sweeteners appear near the top of the ingredient list of a cereal, the food will be high in calories and low in nutrients

18. Dietary Considerations in Eating Grain Products Amount of fiber – Maintaining high amounts of fiber in the diet helps reduce cholesterol and may prevent heart disease and some forms of cancer – Fiber helps the digestive system by aiding in elimination –Whole grains, such as bran cereals and whole- wheat bread, contain high amounts of fiber

19. Dietary Considerations in Eating Grain Products Effect on cholesterol – Research indicates that consuming steel-cut oats, oatmeal, and other oat products will help lower the body’s cholesterol level High starch content – Most cereals are high in starch and thus high in complex carbohydrates which are beneficial for your health

20. Basic Ingredients of Quick Breads, Cakes, and Cookies and Their Functions Egg – adds flavor, tenderness, lightness, and color to the baked product Fat/shortening – gives tenderness and aids in browning; vegetable shortening and lard are bland in flavor, but butter and margarine contribute a pleasing flavor

21. Basic Ingredients of Quick Breads, Cakes, and Cookies and Their Functions Flour – Contains gluten, which forms the structure or “backbone” of the product

22. Basic Ingredients of Quick Breads, Cakes, and Cookies and Their Functions Leavening – Enables the product to rise and become light and porous; baking powder is the most common but air, steam, and a combination of soda and an acid are sometimes used Liquid – Dissolves the dry ingredients and provides leavening as it is converted to steam

23. Basic Ingredients of Quick Breads, Cakes, and Cookies and Their Functions Salt – adds flavor and strengthens the gluten Sugar – adds flavor, makes baked products tender and delicate, aids browning

24. Guidelines for Cooking Cereal, Rice, and Pasta Cereal, rice, and pasta are generally cooked in water Broth or fruit juice may be used to add flavor Well-prepared cereal, rice or pasta is free of lumps, has a pleasing flavor, is not pasty, and does not stick together

25. Guidelines for Cooking Cereal, Rice, and Pasta Cereal – Add slowly to rapidly boiling water while stirring to prevent lumps – Cook exactly as directed; watch cooking time closely –When cooking fine cereals, mix with a small amount of cold water first to prevent lumps

26. Guidelines for Cooking Cereal, Rice, and Pasta Rice – Measure rice and liquids accurately – Use 2/1 proportion (2 parts water/1 part rice) – Use proper size pan with tight-fitting lid (cooked rice triples in volume) –Accurately time the cooking; do not open the lid to check the rice until the cooking time is up

27. Guidelines for Cooking Cereal, Rice, and Pasta Rice – Rice yields to gentle pressure when done – If the center is hard, add more liquid and cook until tender – Fluff with a fork to allow steam to escape and grains to separate – Do not rinse rice after cooking

28. Guidelines for Cooking Cereal, Rice, and Pasta Pasta – Allow for 2 oz uncooked pasta per serving – Use plenty of water (half gallon per 8 oz pasta) – Bring water to a rolling boil, then gradually add pasta –Stir occasionally so product cooks evenly and does not stick –Test for doneness often while cooking

29. Guidelines for Cooking Cereal, Rice, and Pasta Pasta – If the pasta will be cooked further (such as in a casserole), leave it slightly undercooked – Remove from water immediately when done to prevent product from becoming mushy – Coat with 1-2 Tbsp vegetable oil to prevent sticking – Do not rinse after cooking

30. Unit Review List the nutrients found in grains. Which nutrient helps the body form red blood cells, and reduces the risk of serious birth defects if consumed by women before and during pregnancy? Which nutrient in bread helps transport oxygen from the lungs to the blood cells?

31. Unit Review Which nutrient supplies energy and warmth? List the parts of the grain from the outside to the most inner parts. What concerns should be considered when eating grain products? What item in flour provides the structure? What two ingredients make bread tender?

32. Unit Review What three ingredients give bread flavor? What causes breads to rise? When cooking cereal, when do you add it to the water? What is the purpose of putting oil on cooked pasta? When cooking rice, what is the proportion of rice to water?

33. Unit Review How many ounces of spaghetti should you cook for 12 people? Why shouldn’t cooked pasta be left in water?

34. End of Unit 13