Presentation on theme: "Grains http://www.nff.org.au/commodities-grains.html Chapter 32 Grains include all plants in the grass family and are also called cereals."— Presentation transcript:
1 GrainsChapter 32Grains include all plants in the grass family and are also called cereals.
2 Coming UpThis unit helps students recognize what grains are and their importance in the diet of people world-wide. The variety of grain types is explained as are the principles of grain cookery, selection and storage. Students will identify the basic ingredients and their function in the making of pasta. Laboratory experience may include preparation of a pasta and sauce dish.
3 What Are Grains? All plants in the grass family Grains produce many small, separate dry fruits called kernels, which can be processed into several forms for different uses.The grain kernel has three parts.The bran is the edible, outer layer of the kernelThe endosperm, the largest part of the kernel is made of proteins and starches.The germ is the seed of the plant.
4 1. Name and describe the three main parts of each grain kernel. 2 1. Name and describe the three main parts of each grain kernel. 2. How is the hull used in grain products?
5 Identify different grains and grain products. Grains can be categorized according to their different forms.
6 How many grains can you list? WheatWheat berriesBulgurCracked wheatRiceLong grainMedium grainShort grainBrown riceEnriched or white riceConvertedInstantWild riceOatsOther GrainsAmaranthBarleyBuckwheatCouscousKashaMilletQuinoaRyeSpeltTeffTriticalePastaCornHominyGritsCornmealCornstarchSee pg
7 Grain Forms Form Description Typical Uses Whole grains or berries Complete kernel minus the hull. They cook slowly and are chewyProcessed into other forms or used in side dishes, cereal, soups and stewsPearled GrainsWhole grain with bran layer removed. Fast cooking and tender texture.Processed into other forms or used in side dishes, cereals, soup and stewsGrits, cracked grains, or steel-cut grainsGrains cut into small pieces to speed cooking. Grits are steamed and soaked and germ has been removedCereals, side dishes, and baking
8 Grain Forms Form Description Typical Uses Flakes or rolled grains Grains that have been steamed, flattened between rollers, and flakedHot cereals, cookies, breads, soups, and casserolesMealGritty, ground, whole grains. Stone-ground meal has been ground between stones.Hot cereals and breadsBranOuter layer of grain. Rich in fiberCereals; baked goods; topping for fruits and desserts.GermThe seed of the kernel. Rich in nutrientsBreads; cerealsFlourGrain ground to a fine powder.Baked goods; thickener
10 Use resources to complete “Exploring Grains” worksheet or answer the questions on the next slide
11 7. What do wheat berries, bulgur, and cracked wheat have in common 7. What do wheat berries, bulgur, and cracked wheat have in common? How are they different? 8. What qualities distinguish these forms of rice: long grain, medium grain, and short grain? Compare white, brown, converted and instant rice. 10. Compare these forms of corn: hominy, grits, cornmeal, and cornstarch. 11. Each of these grains is commonly used in what types of dishes: barley, buckwheat, couscous, kasha, quinoa, and teff?
12 Describe how to select, use, and store grain products. Bread taste testingWith a Partner - Using copies of the bread labels, choose the most nutritious bread and write your defense with a minimum of 5 reasons.Class Discussion- Breads on Trial!Bread taste testing and thenUsing copies of the bread labels, Partners choose the most nutritious bread and write your defense with a min of 5 reasons.Class Discussion- Compare Breads
13 . Objective Today - Describe how to select grain products. WARMUP- With a Partner - Using copies of the bread labels, choose the most nutritious bread and write your defense with a minimum of 5 reasons.Objective Today - Describe how to select grain products.
14 List the nutrients found in grain products. Nutrition is important to keep in mind when selecting grains. Not all grains are created equal.
15 Whole Grains are Rich in Nutrients The endospermComplex carbs and proteinThe branFiber, B vitamins, and mineralsThe GermProtein, unsaturated fats, B vitamins, vitamin E, iron, zinc, other minerals, and phytochemicals
16 Processed GrainsWhite flour and many breakfast cereals are made by removing the bran and endosperm.Enrichment = putting back some of the nutrients lost in processingFortified = adding new nutrients or extra amounts of original nutrients
17 4. Why are whole-grain products nutritious. 5 4. Why are whole-grain products nutritious? 5. Why do you think grains have been a staple around the world for thousands of years?
18 List the ingredients and identify the functions of the ingredients in making pasta. Eggs are also addedSemolina
19 Identify five shapes of types of pasta and suggest a use for each.