1. 1. Popular Examples: Pasta, Rice, Bread, Cereal
Grains
1. Popular Examples:
Pasta, Rice, Bread, Cereal

2. 2. Daily recommended amount:
6 ounces
4. Grain examples:
1 piece of bread
1 cup cereal
½ cup rice

3. 3. Nutrients grains provide:
Carbohydrates
Proteins
Vitamins
Minerals
3. Other Health Benefits:
valuable source of fiber

4. 5. Whole Vs. Refined
Whole grains contain the endosperm, germ and bran, but refined grains only contain the endosperm.
*The most nutritional:
100% Whole Wheat

5. 9. Two types of carbs:
Simple and Complex
*Why are carbs important?
Provide body with energy
to be burned

6. 10. Complex carbs provide the
body with vitamins,minerals,
fiber and energy.
11. Complex Carbs:
Fruits, vegetables, Bread

7. Simple carbs provide the
body with empty calories,
which have no nutritional
value.
Simple carbs:
table sugar, soda, candy, syrup, gum

8. Pasta *Pasta comes in 150 different shapes and sizes.
*Pasta is on of the most
versatile of all foods.

9. Water Boiling Tips 1. Begin with cold water. Do not use hot!
2.. Do not fill the pot all the way.
3. Place the stove on hot and use
the correct size burner.

10. 4. Water is ready when steady
streams of big bubbles surface.
5. To bring water to a boil
quickly, cover with lid while
it is heating.

11. Pasta Cooking Tips
1.Do not allow pasta to sit in water longer than needed. (mushy mess)
2.Add salt to water to help firm
the pasta and add flavor.

12. Cooking Tips
3.Cook pasta as close to
serving time as possible.
4. Do NOT cover with lid while
pasta is cooking.
5.To prevent water from boiling
over, leave a wooden spoon
across the pot while cooking.

13. 6. Bring water to a boil and add pasta gradually so the water
Cooking Tips
6. Bring water to a boil and add
pasta gradually so the water
does not stop boiling.
7. Pasta is done when tender
but slightly firm.

14. 8. Drain pasta quickly and return to the pan to keep
Cooking Tips
8. Drain pasta quickly and
return to the pan to keep
warm until ready to serve.
*The kitchen tool used to
drain pasta is called a
colander.

15. Flour-Baking Basics 1. All purpose flour – used for
general baking and cooking.
2. Whole-wheat flour- includes
the endosperm, germ, bran.
3. Self-rising flour- all-purpose
flour with baking powder and
salt added.

16. Leavening Agents 1. Air- is trapped as mixture is beaten.
2. Steam- products with high
water content
3. Yeast- microorganisms that
reproduce rapidly.

17. 4. Baking soda- used with acid liquid. 5. Baking powder- baking soda
Leavening Agents
4. Baking soda- used with acid
liquid.
5. Baking powder- baking soda
with cream of tartar

18. Baking Tools and Terms 1. Pastry Blender- tool used
to cut fat into dough.
2. Knead- using the heels of
your hands to press dough
3. Wire Whisk- used to add air
when beating.

19. 1. Enriched- replaces lost
nutrients lost during the
processing.
2. Fortified- nutrients have
been added that were not
there to begin with.

20. Potatoes: high is starch.
Gluten: Protein in flour that makes elastic air cell.
Potatoes: high is starch.
Carbohydrates: Contain carbon, hydrogen and oxygen.

21. Extras:
Pour Batter: Is a type of batter that you can just pour out, still thin and runny enough such as pancake batter, brownies etc.
Leavening agents: flour, air and baking soda.
Green plants produce starch.
Long grain rice is light and fluffy when cooked.

22. Extras: Starch and Sugars not burned as energy are stored as body fat!
Whole Wheat bread is made from all 3 parts of the kernel; bran, endosperm and germ
When using a glass pan reduce the heat 25 degrees
Popcorn- a drop of water is inside each kernel. When it’s heated the water turns to steam and explodes.