1. GRAINS: GOOD FOR YOU
REMEMBER: Grains are a great source of carbohydrates which provide your body with needed energy.
Whole Grain products contain the whole grain kernel after husk is removed as opposed to “white” grain products that only contain one part of the kernel
Whole Grain products contain higher amounts of fiber
Choose more whole grains in your diet

2. GRAIN PRODUCTS What is a grain? Grains are the seeds of plants.
What are types of grains?
- barley
- corn – cornmeal, grits
- oats – oatmeal, oat flour
- rice – rice flour
- wheat – pasta, flour, couscous

3. Characteristics When Cooked
Type
Characteristics When Cooked
Recipe Uses
Long grain (most commonly used rice in U.S.)
Grains are fluffy and stay separated
Side dishes
Medium grain
Plump, tender, and moist
Puddings and cold salads
Short grain (contain the highest starch content)
Moist and stick together
Creamy dishes such as risotto, Asian cuisine
Brown rice (whole-grain form of rice)
Nut-like flavor and chewy texture
*takes longer to cook than white rice
Side dishes, salads
Wild (not actually a rice but the seed of a water plant)
Crip texture and nutlike flavor
Typically sold combined with long grain rice
Types of Rice

4. WAYS TO REDUCE FAT AND CALORIES WHEN PREPARING GRAINS
Season with spices to avoid additional fat
Use olive oil instead of vegetable oil
For sauces use less butter or margarine
Skim milk and low fat cheese for cheese sauces

5. At what meals (breakfast, lunch, dinner, snack) could the following cooked grains be served? What cultures eat these foods?
Couscous –
Grits –
Pasta –
Rice –
What kind of add-ins could be used in these grains
To make them palatable (tasty) for different meals other
than traditional ones?
Can cold cereals be served at other times other than breakfast?
MEAL PATTERNS & GRAINS

6. DISHES MADE WITH GRAINS
What is a stir – fry and what is the basic cooking technique?
What is a casserole?
What are some benefits of using stir-fries and casseroles in meal planning?