Grains http://www.nff.org.au/commodities-grains.html Chapter 32 Grains include all plants in the grass family and are also called cereals.

Coming Up This unit helps students recognize what grains are and their importance in the diet of people world-wide. The variety of grain types is explained as are the principles of grain cookery, selection and storage. Students will identify the basic ingredients and their function in the making of pasta. Laboratory experience may include preparation of a pasta and sauce dish.

What Are Grains? All plants in the grass family Grains produce many small, separate dry fruits called kernels, which can be processed into several forms for different uses. The grain kernel has three parts. The bran is the edible, outer layer of the kernel The endosperm, the largest part of the kernel is made of proteins and starches. The germ is the seed of the plant. www.ific.org/.../factsheets/wholegrainsfs.cfm

1. Name and describe the three main parts of each grain kernel. 2 1. Name and describe the three main parts of each grain kernel. 2. How is the hull used in grain products?

Identify different grains and grain products. Grains can be categorized according to their different forms. www.allposters.com

How many grains can you list? Wheat Wheat berries Bulgur Cracked wheat Rice Long grain Medium grain Short grain Brown rice Enriched or white rice Converted Instant Wild rice Oats Other Grains Amaranth Barley Buckwheat Couscous Kasha Millet Quinoa Rye Spelt Teff Triticale Pasta Corn Hominy Grits Cornmeal Cornstarch See pg 450-454

Grain Forms Form Description Typical Uses Whole grains or berries Complete kernel minus the hull. They cook slowly and are chewy Processed into other forms or used in side dishes, cereal, soups and stews Pearled Grains Whole grain with bran layer removed. Fast cooking and tender texture. Processed into other forms or used in side dishes, cereals, soup and stews Grits, cracked grains, or steel-cut grains Grains cut into small pieces to speed cooking. Grits are steamed and soaked and germ has been removed Cereals, side dishes, and baking

Grain Forms Form Description Typical Uses Flakes or rolled grains Grains that have been steamed, flattened between rollers, and flaked Hot cereals, cookies, breads, soups, and casseroles Meal Gritty, ground, whole grains. Stone-ground meal has been ground between stones. Hot cereals and breads Bran Outer layer of grain. Rich in fiber Cereals; baked goods; topping for fruits and desserts. Germ The seed of the kernel. Rich in nutrients Breads; cereals Flour Grain ground to a fine powder. Baked goods; thickener

3. Name and describe eight grain forms.

Use resources to complete “Exploring Grains” worksheet or answer the questions on the next slide

7. What do wheat berries, bulgur, and cracked wheat have in common 7. What do wheat berries, bulgur, and cracked wheat have in common? How are they different? 8. What qualities distinguish these forms of rice: long grain, medium grain, and short grain? Compare white, brown, converted and instant rice. 10. Compare these forms of corn: hominy, grits, cornmeal, and cornstarch. 11. Each of these grains is commonly used in what types of dishes: barley, buckwheat, couscous, kasha, quinoa, and teff?

Describe how to select, use, and store grain products. Bread taste testing With a Partner - Using copies of the bread labels, choose the most nutritious bread and write your defense with a minimum of 5 reasons. Class Discussion- Breads on Trial! Bread taste testing and then Using copies of the bread labels, Partners choose the most nutritious bread and write your defense with a min of 5 reasons. Class Discussion- Compare Breads

. Objective Today - Describe how to select grain products. WARMUP- With a Partner - Using copies of the bread labels, choose the most nutritious bread and write your defense with a minimum of 5 reasons . Objective Today - Describe how to select grain products.

List the nutrients found in grain products. Nutrition is important to keep in mind when selecting grains. Not all grains are created equal.

Whole Grains are Rich in Nutrients The endosperm Complex carbs and protein The bran Fiber, B vitamins, and minerals The Germ Protein, unsaturated fats, B vitamins, vitamin E, iron, zinc, other minerals, and phytochemicals

Processed Grains White flour and many breakfast cereals are made by removing the bran and germ. Enrichment = putting back some of the nutrients lost in processing Fortified = adding new nutrients or extra amounts of original nutrients

4. Why are whole-grain products nutritious. 5 4. Why are whole-grain products nutritious? 5. Why do you think grains have been a staple around the world for thousands of years?

List the ingredients and identify the functions of the ingredients in making pasta. www.food-info.net/.../pasta/production.htm Eggs are also added Semolina

Identify five shapes of types of pasta and suggest a use for each. www.dkimages.com

shellysbreads.com/cookbooks_p20.htm http://www.ifood.tv/video/grocery_school_pasta_101

www.bionaturae.com/pasta.html Use this website to uncover the shapes of pasta. http://www.food-info.net/uk/products/pasta/production.htm

Bonus – Research the history of pasta www.e-rcps.com/pasta/basics/pasta.shtml

Bonus – Describe the process of pasta production www.food-info.net/.../pasta/production.htm

Pasta Bar Lab Objectives: Menu: Demonstrate knowledge of terms (whisk, chop, mince, grate, sauté) Demonstrate practice of using reduced fat and sodium ingredients Experience whole grain pasta Tomato Sauce with Ground Turkey Alfredo sauce with optional grilled chicken strips Variety of pasta Beverage – Iced Green Tea, sweetened

3 Days to Success… Day 1: Day 2: Watch demonstration of mincing garlic Review recipes and organize equipment Plan time schedule and job distribution Plan atmosphere – music, table setting Prepare assigned sauce and store One group – grilled chicken prep One group – prepare iced tea

Bon Appétit Day 3 Prepare assigned pasta Reheat sauces Reheat chicken Set Tables Serve Buffet style Clean up www.webweaver.nu