11 Potatoes & Grains 11.2 Grains

Objectives Outline methods to select, receive, and store grains Describe physical properties of grains Distinguish between various forms of grains Using a variety of recipes and cooking techniques, prepare grains

Terms Arborio Germ Pilaf Whole grain Bran Grain Risotto Durum wheat (ahr-BORE-ee-oh) Germ Pilaf (PEEL-ahf) Whole grain Bran Grain Risotto (ree-ZO-to) Durum wheat Hull Semolina Endosperm Milling process Stone ground

Intro Grains: grasses that grow edible seeds Whole grains: have not been milled Hull: protective coating, or husk that surrounds the grain Bran: tough layer surrounding the endosperm Good source of fiber and B vitamins

Intro Endosperm: largest part of grain, and major source of protein and carbohydrate Germ: provides trace of fat and is rich in thiamine

Parts of Grain

Intro Grains, like beans and potatoes are starchy Farinaceous (fare-eh-NAY-shus) refers to starchy foods

Grains and Processing Processed grains: cut, crushed, rolled, ground are all forms of milling Whole grains: minimally processed, just husk or hull is removed, long cooking times, sometimes parcooked to or precooked Whole grains stored 2-3 weeks (fat/germ)

Grains and Processing Refined grains: highly processed, less nutritional value, fewer vitamins, minerals, and fiber (Durum – Semolina) Pearl grain: bran removed Cracked grain: cut into large pieces Meal: fine particles Rolled: cooked and flaked

Rice Long-grain rice: four to five times longer than it is wide, fluffy. Example: Basmati, Thai Jasmine Medium-grain: shorter than long- grain, tends to stick. Example: Calrose, brown rice Short-grain: almost round, high starch, sticky. Example: Arborio, sweet rice, glutinous rice Wild rice: seed of a marsh grass, not related, nutty flavor

Wheat Wheat berries: whole kernel of wheat, not hulled, polished, or steamed Cracked wheat: made by crushing wheat berries into pieces Bulgur: made from steamed whole wheat berries that are crushed into small pieces (Tabouli) Wheat bran: made from the bran surrounding the wheat kernel

Corn Only grain eaten both fresh and dried Good source of niacin if treated with alkaline solution (lye) Hominy: (HOM-uh-nee) whole dried corn kernel with hull and germ removed Posole: (poh-SOH-leh) whole kernel with germ and bran intact and soaked in alkaline solution Grits: made from cracked hominy

Corn Cornmeal: whole corn ground into meal Masa Harina: cornmeal made from posole Polenta: Italian term for cornmeal

Other Grains Oats: available as groats, oatmeal, rolled or old-fashioned, quick cooking, instant, oat flour, oat bran Barley: available as pearled, Scotch, and flour Quinoa: available as whole kernels, high-protein ancient South American grain Rye: available as berries, flakes, and flour

Grain Cooking Methods Boiling/steaming Boiled grains are made by stirring a measured amount of grain into a large pot of boiling salted water Steamed grains are made by stirring a measured amount of grain into a measured amount of liquid and then cooked covered until grain has absorbed liquid

Grain Cooking Methods Pilaf Middle east origin Usually rice First sautéed in pan with oil or butter, then add hot liquid, cover, cook Results in firmer texture

Grain Cooking Methods Risotto Italian rice dish made with Arborio rice First sautéed, small amounts of hot liquid added and stirred until absorbed, process repeated until liquid is used Produces a creamy dish

Grain Presentation Hot grain dishes Cold grain salads Entrée, side dish, appetizer Risotto, polenta Cold grain salads Tabouli, etc.