Presentation on theme: "2.05KK Grains: Good for You1 2.05KK GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT REMEMBER: Grains are a great source of carbohydrates. When whole grains."— Presentation transcript:
2.05KK Grains: Good for You1 2.05KK GRAINS: GOOD FOR YOU BARLEY CORN OATS RICE WHEAT REMEMBER: Grains are a great source of carbohydrates. When whole grains are eaten, the grains are carbohydrates and are considered complex carbohyrates. They are a good source of fiber in our diet.
2.05KK Grains: Good for You2 GRAIN PRODUCTS BARLEY CORN-CORNMEAL, GRITS OATS-OATMEAL, OAT FLOUR RICE-RICE FLOUR WHEAT-PASTA, FLOUR, COUSCOUS
2.05KK Grains: Good for You4 COOKING METHODS When using cornmeal or flours, they are incorporated into recipes. Grits-bring water to a boil, slowly add grits, stir, reduce to simmer for about 10 minutes, covered Oatmeal-bring water to a boil, slowly add oatmeal, stir, reduce to simmer for about 5 minutes, uncovered Couscous-bring water to boil, slowly add couscous, remove from heat, cover and let sit for 5 minutes
2.05KK Grains: Good for You6 COOKING METHODS CONT. Pasta-bring water to boil, add pasta, bring back to boil and begin timing, then uncover pot Use time on package, cook only until al dente Rice-bring water to boil, add rice, cover and reduce to simmer for 20 minutes or until water is absorbed (Brown rice takes a little longer)
2.05KK Grains: Good for You7 MEAL PATTERNS & GRAINS At what meals 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 for different meals other than traditional ones? Can cold cereals be served at other times other than breakfast?
GROUP ASSIGNMENT USE YOUR TEXTBOOK/INTERNET 1. GET WITH YOUR GROUP MEMBERS 2. RESEARCH THE GRAIN YOU HAVE 3. MAKE A POSTER THAT INCLUDES 1. A RECIPE 2. DIFFERENT COOKING METHODS USED TO MAKE THE GRAIN 3. BACKGROUND INFORMATION ABOUT THE GRAIN 4. PICUTRES OF THE GRAIN