1. WHAT IS A STAPLE? GRAINS

2. BACKGROUND INFORMATION When men were hunters they just ate what plants they found, often eating grains we now know. When hunters changed by locating in one place rather than following herds they began cultivating various grains. Often cultures are described using the main grain in their diets.

3. MAJOR GRAIN TYPES Types of grains used are Corn Rice Wheat Barley Rye Oats

4. MINOR GRAINS USED IN COOKING Bulgar Buckwheat Quinoa sorghum

5. GRAIN KERNELS All grains have three parts Bran Endosperm Germ

6. PICTURE OF GRAIN KERNEL

7. TYPES OF RICE Instant rice-equal parts liquid and rice let rice absorb hot water Converted rice-partially cooked-1 part rice to 2 ½ parts liquid cooks about 20 minutes Regular rice-1 cup rice to 3 parts liquid cooks about 30 minutes Other rice: Brown, jazmin, whole grain, brown jazmin, arborio

8. HOW TO COOK GRAINS Rice- usually ratio 3 cups liquid to 1 cup most rice How liquid is added depends on finished product desired Risotto Pilaf Fried rice Rice- usually ratio 3 cups liquid to 1 cup most rice

9. HOW TO COOK GRAINS Pasta and noodles Boil at least half a large pot of water Add salt but not oil to boiling water Slowly add pasta or noodles stirring so they do not stick together. Do not stir too much. Time according to package. Made your own? Only needs a few minutes to cook Drain do not rinse It removes the nutrients