Grain Products

Grains Number 1 staple food of the world Ceres- Roman Goddess “Staff of Life” Ceres- Roman Goddess Goddess of the Harvest Cereal Popularity: Inexpensive Easy to grow Store easily (except for weevils) Source of energy

What is Whole Grain? Only the outer cover or hull has been removed The entire edible grain kernel is used: bran, germ and endosperm Examples: brown rice, bran cereal, whole grain bread, whole wheat flour

B A A-Oats B-Wheat C-Wild Rice D-Farrow C D

E F E-Rice F-Rye G-Buckwheat H-Corn G H

Types and Origin Wheat- over ½ the world’s #1 staple Rice- #1 grain of Asian countries Oats- Scotland Barley- Near East Rye- Russia Corn- Mexico/Africa Buckwheat- China/Russia

Nutritional Information Grains are the edible seeds of plants Consume on average 6 oz. daily from the grains group (about 4 servings) Half of these servings should be WHOLE GRAIN Bleached and Unbleached all-purpose flour have the same nutritional value

Selection Converted rice has been parboiled (partially cooked in the hull) to save nutrients Enriched grains have B Vitamins added after processing to replace those that were lost To reduce fat and cholesterol, select noodle products that have omitted the egg yolks Ex. No Yolks brand

Selection Choose a variety of shapes and colored pasta to add eye appeal

Selection Other grain products that may be purchased are: Couscous (staple dish of Middle Eastern and North African countries) Grits (typically served in the south) Polenta (Italian dish using cornmeal, similar to grits)

Cooking Rice and Pasta Pasta is a simple combination of flour and water When possible choose fresh pasta Cooks more quickly Quick-cooking grains are available as convenience foods Pasta should be boiled rapidly in a large amount of water Cook pasta al dente Rice should be cooked in only the amount of water that can be absorbed http://www.recipetips.com/kitchen-tips/t--531/boiling-pasta.asp

Cooking Rice and Pasta Pasta comes in a variety of sizes, the thickness of the pasta will determine the cooking time needed. When making sauces, be sure to separate starch granules to prevent lumps from forming in thickened sauces Combine starch with fat, water or sugar

Storage Uncooked pasta should be stored in a cool, dry, dark place Cooked pasta should be stored in the refrigerator, tightly covered Unused portions of cooked pasta may be frozen for later usage Toss in cooking oil to keep pasta from sticking together