1. Popular Examples: Pasta, Rice, Bread, Cereal

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Presentation transcript:

1. Popular Examples: Pasta, Rice, Bread, Cereal Grains 1. Popular Examples: Pasta, Rice, Bread, Cereal

2. Daily recommended amount: 6 ounces 4. Grain examples: 1 piece of bread 1 cup cereal ½ cup rice

3. Nutrients grains provide: Carbohydrates Proteins Vitamins Minerals 3. Other Health Benefits: valuable source of fiber

5. Whole Vs. Refined Whole grains contain the endosperm, germ and bran, but refined grains only contain the endosperm. *The most nutritional: 100% Whole Wheat

9. Two types of carbs: Simple and Complex *Why are carbs important? Provide body with energy to be burned

10. Complex carbs provide the body with vitamins,minerals, fiber and energy. 11. Complex Carbs: Fruits, vegetables, Bread

Simple carbs provide the body with empty calories, which have no nutritional value. Simple carbs: table sugar, soda, candy, syrup, gum

Pasta *Pasta comes in 150 different shapes and sizes. *Pasta is on of the most versatile of all foods.

Water Boiling Tips 1. Begin with cold water. Do not use hot! 2.. Do not fill the pot all the way. 3. Place the stove on hot and use the correct size burner.

4. Water is ready when steady streams of big bubbles surface. 5. To bring water to a boil quickly, cover with lid while it is heating.

Pasta Cooking Tips 1.Do not allow pasta to sit in water longer than needed. (mushy mess) 2.Add salt to water to help firm the pasta and add flavor.

Cooking Tips 3.Cook pasta as close to serving time as possible. 4. Do NOT cover with lid while pasta is cooking. 5.To prevent water from boiling over, leave a wooden spoon across the pot while cooking.

6. Bring water to a boil and add pasta gradually so the water Cooking Tips 6. Bring water to a boil and add pasta gradually so the water does not stop boiling. 7. Pasta is done when tender but slightly firm.

8. Drain pasta quickly and return to the pan to keep Cooking Tips 8. Drain pasta quickly and return to the pan to keep warm until ready to serve. *The kitchen tool used to drain pasta is called a colander.

Flour-Baking Basics 1. All purpose flour – used for general baking and cooking. 2. Whole-wheat flour- includes the endosperm, germ, bran. 3. Self-rising flour- all-purpose flour with baking powder and salt added.

Leavening Agents 1. Air- is trapped as mixture is beaten. 2. Steam- products with high water content 3. Yeast- microorganisms that reproduce rapidly.

4. Baking soda- used with acid liquid. 5. Baking powder- baking soda Leavening Agents 4. Baking soda- used with acid liquid. 5. Baking powder- baking soda with cream of tartar

Baking Tools and Terms 1. Pastry Blender- tool used to cut fat into dough. 2. Knead- using the heels of your hands to press dough 3. Wire Whisk- used to add air when beating.

1. Enriched- replaces lost nutrients lost during the processing. 2. Fortified- nutrients have been added that were not there to begin with.

Potatoes: high is starch. Gluten: Protein in flour that makes elastic air cell. Potatoes: high is starch. Carbohydrates: Contain carbon, hydrogen and oxygen.

Extras: Pour Batter: Is a type of batter that you can just pour out, still thin and runny enough such as pancake batter, brownies etc. Leavening agents: flour, air and baking soda. Green plants produce starch. Long grain rice is light and fluffy when cooked.

Extras: Starch and Sugars not burned as energy are stored as body fat! Whole Wheat bread is made from all 3 parts of the kernel; bran, endosperm and germ When using a glass pan reduce the heat 25 degrees Popcorn- a drop of water is inside each kernel. When it’s heated the water turns to steam and explodes.