Ch. 42 Breads, Cereals, Rice, and Pasta Define Vocab – page 428 Objectives: Explain the importance of grains and grain based products in a healthful diet List the various kinds of grains and the foods tat are made from them Describe some the techniques that are used in cooking grains and products made from grains

Introduction Grains, cereals, rice, pasta @ bottom of Food Guide Pyramid Still important to healthful diet 6-11 servings recommended per day (more than any other food group)

Kinds of Grains Wheat, rice, corn, rye, oats, barley, buckwheat Kernels have 4 parts: Hull – outer casing of the kernel Bran – six outer layers – good source of fiber Endosperm – contains starch (carbohydrate) Germ – innermost part of grain – seed Grains should be stored in tightly covered containers in a cool, dry place

Foods Made with Grains Bread Cereal Any product made from flour White flour is wheat flour that has had the germ, the bran, and the hull removed Enriched flour – has had nutrients added, may be bleached or unbleached Cake flour – special flour for baking cakes Gluten – protein substance found in wheat, important for making bread rise

Bread Variety of breads available today Whole wheat, white, lite, multigrain, rye, frozen bread dough, bread mixes Leavening agent – makes bread rise – used when making bread from scratch (yeast, baking powder, baking soda) Yeast breads have a light airy texture Yeast dough must be kneaded Quick Breads – made without yeast, take less time to make Bread = tightly wrapped and stored in cool, dark place Storing bread in the refrigerator keeps if from developing mold

Bread Products Bagels Yeast rolls Biscuits Muffins Tortillas Pita bread Crackers Pizza crust

Cereals Oatmeal Rice Cold cereals All made from a grain

Pasta Italian word for dough made of flour/water Many different sizes and shapes Frequently used in soups, casseroles, salads Ingredients used in making pasta = vary from eggs, wheat, flour Colored pasta = spinach, tomatoes

Cooking Grains Baking Cooking in Liquid Most all breads Yeast takes longer Cutting, blending, and mixing of ingredients is involved Shaping the dough in a ball and rolling out on floured surface is necessary Cooking in Liquid Rice and Oats = cooked in water Expand and soften when cooked Measure water carefully