2 Objective Identify grain products and their uses. Explain the value of grains in the diet.Explain how to select and store grains.Describe and demonstrate methods for preparing, cooking, and serving grains.
3 All plants in the grass family are grains, sometimes called cereals All plants in the grass family are grains, sometimes called cereals. Grains produce many small, separate dry fruits called kernels which are processed for food.
6 Common GrainsCorn Wheat Rice Oats Soybeans Barley Rye Millet Couscous A few lesser known but delicious whole grains are amaranth, millet, quinoa, and spelt.
7 Nutritive Value of Grains & Cereals Incomplete ProteinComplex CarbohydratesContain several Vitamins & MineralsFatWheatgerm
8 Fortification vs. Enrichment of grains Process of adding nutrients that are lost during processing, the bran and germ are removed, leaving only the endosperm.According to federal law, some nutrients lost in processing must be replaced….they are called enriched.Greater amounts of nutrients are added back into the cereals/grains than was taken out.
9 Which contains the most fiber? White breadEnriched white breadWheat breadWhole wheat bread
17 Types of rice: Short, medium & long grain White - Husk, bran, & germ removedConverted - Long grain that’s soaked, steamed, & driedInstant - Cooked & dehydratedBrown - Has bran and germWild - Not a rice…a grassy, water plant
18 Cooking Rice Volume Increase Uses 2:1 ratio amount of water to rice Cook with lid onAvoid excess stirringVolume IncreaseLong grain 1 cup dry = 3 cups cookedBrown 1 cup dry = 2 cups cookedInstant 1 cup = cups cooked