Grain Foods Chapter 14 Page 257.

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Presentation transcript:

Grain Foods Chapter 14 Page 257

I. Cereals A. Starchy grains that are suitable for use as food B. Grain Structure 1. kernel- whole seed of the cereal a. bran- outer protective covering - high in fiber & protein b. endosperm- largest part - contains starch & protein c. germ- reproductive part - many vitamins, minerals and protein 2. Whole grain- cereal product contains all 3 parts of the kernel 3. refined- bran & germ have been removed

II. Types of Cereal A. Flour- normally made from ground wheat 1. all-purpose flour a. milled & sifted blend of wheat b. mainly the endosperm c. Used for general cooking & baking 2. bleached flour- whiter but no nutritional difference 3. cake flour a. made from soft wheat b. feels soft and silky 4. instant/quick mixing a. all purpose flour that mixes easily with liquids b. used for gravies and sauces

5. Self Rising a. all purpose flour with a leavening agent & salt added 6. Whole Wheat a. contains the entire kernal b. gives a nutlike flavor and course texture 7. Potato Flour- cooked potatoes that are dried & ground B. Rice- white, starchy endosperm of the rice kernal 1. Brown rice- hull is removed but has the bran & germ

2. Types a. long grain- dry & fluffy when cooked b. short grain- small & sticky when cooked 3. Parboiled- has been processed to improve nutrition & quality 4. Precooked/Instant Rice- cooked, rinsed & dried 5. Wild Rice- not really rice a. seed of a grass grown in Minnesota C. Pasta- nutritious shaped dough that may or may not be dried 1. made from duram wheat 2. comes in many shapes & sizes

D. Other Grain Products 1. Cornmeal- ground corn 2. Hominy- corn minus the hull & germ 3. Cornstarch- refined starch from the endosperm a. used as a thickening agent 4. Pearl Barley- whole barley minus the hull a. very good for soups 5. Farina- wheat product a. used to make cooked breakfast cereal