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Chapter 14 Grain Foods Part 3 The Preparation of Food Revere.

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Presentation on theme: "Chapter 14 Grain Foods Part 3 The Preparation of Food Revere."— Presentation transcript:


2 Chapter 14 Grain Foods Part 3 The Preparation of Food Revere

3 Objective List a variety of cereal products.

4 Breakfast Foods Ready-to-eat cereals Quick-cooking/instant cereals Raw/old-fashioned cereals

5 Flour All-purpose flour Cake flour Instant/quick-mixing flour Self-rising flour Whole wheat flour

6 Rice White and brown rice Parboiled/converted rice Precooked/instant rice Wild rice National Chicken Council

7 Pasta Pasta is a nutritious, shaped dough that may or may not be dried. It is made from semolina, which is produced from durum wheat.  What are the names of some popular pasta shapes?

8 Other Grain Products Cornmeal Hominy Cornstarch Pearl barley Bulgur wheat Wheat germ Farina Couscous

9 Objective Describe how heat and liquids affect starches.

10 Cooking Starches Starch is a complex carbohydrate stored in plants. Wheat flour, cornstarch, and tapioca are starches commonly used as thickening agents in cooking.  What type of starch was probably used to thicken the fruit sauces on these tarts? Why?

11 Effects of Dry Heat on Starch Increased solubility Some loss of thickening power Dark crust Toasted flavor

12 Effects of Moist Heat on Starch Starch granules become soluble, absorb water, and swell. Starch mixture thickens.

13 Factors Affecting Starch-Thickened Mixtures Temperature – moderate Time – a little longer than required for gelatinization Agitation – gentle Mixing method –coat with fat –combine with sugar –mix with cold liquid

14 Objective Prepare cooked breakfast cereals, rice, and pasta.

15 Preparing Cooked Breakfast Cereals Use recommended amount of water. To prevent lumping, slowly add dry cereal to boiling water or mix first with cold water to form a paste. Gently stir cereal with a fork. Cook cereal until it thickens and absorbs all the water.

16 Preparing Rice Cook over direct heat, in a double boiler, or in the oven. Use recommended proportions of rice and water and cook until all liquid is absorbed.  How can you give rice a more interesting flavor? National Chicken Council

17 Preparing Pasta Add pasta gradually to boiling water. Simmer just until tender. Drain but do not rinse cooked pasta. National Pasta Association

18 Apply It! Your sister is recovering from an upset stomach. She says she doesn’t feel like eating much besides oatmeal, plain noodles, or white rice.  Describe how you will prepare one of these foods for your sister.

19 Key Question How will you select, store, and prepare grain foods to help meet your meal management goals?

20 Other Questions to Consider What is the difference between whole grain and refined cereal products? What nutrients do cereal products provide in the diet? How can cereal products be prepared in a microwave oven?

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