1. G RAIN P RODUCTS Study Guide

2. L IST AT LEAST THREE BENEFITS OF GRAINS. Grains are universal and versatile. They are nutritious, flavorful, and can be included in any meal.

3. W HICH PART OF THE GRAIN KERNEL WILL GROW INTO A NEW PLANT ? The germ.

4. L IST AND DESCRIBE THE NUTRIENTS IN WHOLE GRAINS. The endosperm contains complex carbohydrates and proteins. The bran is rich in dietary fiber, B vitamins, and minerals. The germ provides protein, unsaturated fats, B vitamins, vitamin E, iron, and zinc, as well as other minerals and phytochemicals.

5. L IST ALL FORMS OF GRAINS. Whole grains or berries; pearled grains; grits, cracked grains, or steel-cut grains; flakes or rolled grains; meal; bran; germ; and flour.

6. W HY ARE PROCESSED GRAINS LESS NUTRITIOUS THAN WHOLE - GRAIN PRODUCTS ? Processing removes the bran and germ and the vitamins and minerals in them. Although some nutrients are restored enriching and fortifying, many are lost.

7. D ESCRIBE THE THREE TYPES OF RICE. Any three : Long-grain rice becomes fluffy when cooked and stays separated. Basmati is a long grain rice with a fragrant, nutlike aroma and taste. Medium grain rice is shorter, becoming plump, tender, moist, and slightly sticky when cooked. Short-grain rice is round and has the highest starch content. It becomes very moist and sticky when cooked and is popular in Asian and Italian cuisines.

8. L IST THREE VARIETIES OF RICE BASED ON PROCESSING METHODS. Any three : Enriched or white rice, brown rice, converted rice, instant rice, and wild rice.

9. N AME THREE GRAINS USED IN BREAKFAST CEREALS. Wheat, oats, and corn are used in ready-to-eat cereals and those that need cooking.

10. H OW CAN YOU TELL IF BREAD IS MADE FROM THE WHOLE GRAIN ? If the label says whole wheat, the product is made from the whole grain. Unless the label lists the whole wheat or another whole grain as the first ingredient, the product is made mostly from white flour.

11. L IST THE GRAIN PRODUCTS THAT SHOULD BE REFRIGERATED. W HY SHOULD THESE PRODUCTS BE KEPT REFRIGERATED ? Fresh pasta, whole grains, and whole-grain products should be refrigerated. Because whole- grain products contain oil, they can spoil at room temperature if not used quickly.

12. W HY SHOULD BREAD BE STORED IN THE REFRIGERATOR IN HUMID WEATHER EVEN IF IT MAY GET STALE ? In humid weather, bread can become moldy.

13. W HY IS COOKING GRAINS IN THE MICROWAVE NOT RECOMMENDED ? Grains need time to absorb liquid and soften; microwaving does not save time.

14. L IST THE STEPS TO COOK PASTA. To cook pasta, boil water in a big pot and add the pasta slowly so the water continues to boil. Stir the pasta occasionally as it cooks to prevent sticking. Cook it until it is al dente, or firm to bite, and drain it in a colander.

15. D ESCRIBE TWO WAYS TO SERVE PASTA. Long, flat pasta is served with tomato or cream sauce; large, hollow shapes are often stuffed and baked in a sauce.

16. L IST THE STEPS TO COOK RICE. To cook rice, boil water or another liquid to boil. Add the rice, cover, and bring to boil again. Reduce the heat and stir as little as possible, until rice is moist and tender but firm, with no liquid left in the pot.

17. W HAT HAPPENS WHEN YOU STIR RICE AND OVER - STIR OTHER GRAINS WHILE COOKING ? Rice and other grains become sticky, gummy, or pasty when over-stirred.

18. H OW DOES COOKING BULGAR DIFFER FROM COOKING OTHER GRAINS ? Bulgar is cooked by pouring boiling water on it and letting it stand for 30 minutes.