1. Grains
Chapter 32
Grains include all plants in the grass family and are also called cereals.

2. Coming Up
This 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 kernel
The 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?
Wheat
Wheat berries
Bulgur
Cracked wheat
Rice
Long grain
Medium grain
Short grain
Brown rice
Enriched or white rice
Converted
Instant
Wild rice
Oats
Other Grains
Amaranth
Barley
Buckwheat
Couscous
Kasha
Millet
Quinoa
Rye
Spelt
Teff
Triticale
Pasta
Corn
Hominy
Grits
Cornmeal
Cornstarch
See pg

7. Grain Forms Form Description Typical Uses Whole grains or berries
Complete kernel minus the hull. They cook slowly and are chewy
Processed into other forms or used in side dishes, cereal, soups and stews
Pearled Grains
Whole grain with bran layer removed. Fast cooking and tender texture.
Processed into other forms or used in side dishes, cereals, soup and stews
Grits, cracked grains, or steel-cut grains
Grains cut into small pieces to speed cooking. Grits are steamed and soaked and germ has been removed
Cereals, side dishes, and baking

8. Grain Forms Form Description Typical Uses Flakes or rolled grains
Grains that have been steamed, flattened between rollers, and flaked
Hot cereals, cookies, breads, soups, and casseroles
Meal
Gritty, ground, whole grains. Stone-ground meal has been ground between stones.
Hot cereals and breads
Bran
Outer layer of grain. Rich in fiber
Cereals; baked goods; topping for fruits and desserts.
Germ
The seed of the kernel. Rich in nutrients
Breads; cereals
Flour
Grain ground to a fine powder.
Baked goods; thickener

9. 3. Name and describe eight grain forms.

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 testing
With 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 then
Using 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 endosperm
Complex carbs and protein
The bran
Fiber, B vitamins, and minerals
The Germ
Protein, unsaturated fats, B vitamins, vitamin E, iron, zinc, other minerals, and phytochemicals

16. Processed Grains
White flour and many breakfast cereals are made by removing the bran and germ.
Enrichment = putting back some of the nutrients lost in processing
Fortified = 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 added
Semolina

19. Identify five shapes of types of pasta and suggest a use for each.

20. shellysbreads.com/cookbooks_p20.htm

21.
Use this website to uncover the shapes of pasta.

22. Bonus – Research the history of pasta

23. Bonus – Describe the process of pasta production

24. Pasta Bar Lab Objectives: Menu:
Demonstrate knowledge of terms (whisk, chop, mince, grate, sauté)
Demonstrate practice of using reduced fat and sodium ingredients
Experience whole grain pasta
Tomato Sauce with Ground Turkey
Alfredo sauce with optional grilled chicken strips
Variety of pasta
Beverage – Iced Green Tea, sweetened

25. 3 Days to Success… Day 1: Day 2: Watch demonstration of mincing garlic
Review recipes and
organize equipment
Plan time schedule and
job distribution
Plan atmosphere – music, table setting
Prepare assigned sauce and store
One group – grilled chicken prep
One group – prepare iced tea

26. Bon Appétit Day 3 Prepare assigned pasta Reheat sauces Reheat chicken
Set Tables
Serve Buffet style
Clean up