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GOODNESS GRAINS! Let’s Eat
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Objective/Essential Question
What makes a grain a WHOLE grain? Know terminology associated with grains.
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Grain Structure Grains differ in size and shape
Grains are composed of kernels Each kernel has the same structure: Bran Endosperm Germ
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Structure Specific Kernel: whole seed of a cereal and contains 3 parts
Bran: protective covering of kernel
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Specific Structure Continued
Endosperm: largest part that contains the most starch Germ: makes the smallest part of the kernel. Contains: Vitamins Minerals Proteins Fat
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Draw this Structure for your Notes!
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Whole Grain, Refined, & Enriched Products
Whole grain - contains all 3 parts of the kernel Refined - grain that has the bran and germ removed leaving only the endosperm Enriched - adding nutrients to replace those lost during milling
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Milling Videos Large production milling Personal milling machine
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Types of Cereals Cereals - are starchy grains that are suitable to use as food. Popular cereals in the U.S.: Corn Wheat Rice Oats Barely Rye These cereals are then made into products like flours, breads, pasta, etc.
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Products Made From Cereal
Flour Rice Pasta Other
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Flour Any grain can be made into flour Types of flour: All-purpose
Bleached Cake Quick-mixing Self-rising Whole wheat Potato Rye Soy Rice
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Rice White rice - endosperm of the kernel
Brown rice - has all 3 parts of the kernel There is a variety of rice: Long grain Short grain Panboiled Precooked Wild
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Pasta Nutritious, shaped dough Dried or fresh
Pasta comes in a variety of shapes and sizes You can make your own noodles from a few simple ingredients!
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Other Grain Products Hominy or grits Cornstarch
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Other Grain Products Continued
Pearl Barley Bulgur Wheat Germ Farina Couscous
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Important Facts About Grains
Consuming a variety of grain products will give you the greatest nutritional value Products are generally inexpensive You can prepare these foods in the microwave as well!
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