1. Grain Products
Foods I
Obj. 2.05

2. Types of Grains Grains Plants in the grass family
Wheat, corn, rice, oats, rye, barley, buckwheat, millet
Wheat
Corn
Rice
Oats
Rye
Buckwheat
Millet
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Barley

3. Nutrition and Grains Whole grains (Unbleached)
Contain most of the original nutrients
Ex: Whole-wheat flour, whole grain cereals
Whole grains are rich in nutrients
Endosperm
Complex carbs, proteins
Bran
Dietary fiber, B vitamins, and minerals
Germ
Protein, unsaturated fats, B vitamins, Vitamin E, iron, zinc
Processing
Removal of bran and germ (Bleached)
Leaves only endosperm
Most of the nutrients are also stripped away
Federal law—must be replaced—Enriched flour
Ex: White flour, breakfast cereals
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4. Grains Rice Starchy seed grown in flooded fields of warm climates
Long grain
Most used type in US
Grains stay separated
Hard when cooled
Medium grain
Grains stick together
Great in puddings and cold salads
Short grain
Mostly round in shape
Highest starch content leading to a very sticky rice
Sushi rice
Long grain
Medium grain
Short grain
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5. Grains Rice Processes Brown rice Converted rice/ Parboiled
Whole grain form of rice
Chewy in texture and nutlike in flavor
Converted rice/ Parboiled
Steamed under pressure to save nutrients
Instant rice
Precooked and dehydrated before packaging
Wild rice
NOT rice at all
The seed of a water grass and usually added to a long-grain rice mixture
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6. Grains and Cooking Keeping rice warm Cooking rice Leftovers
Place in a colander over a pan of simmering water.
Cover and allow steam to keep warm
Leftovers
Refrigerate immediately in a tight-fitting lid container
Cooking rice
Bring liquid to boil.
Add rice, cover.
Bring to a boil again and reduce heat to simmer.
Triples when cooked
Check for doneness.
Overcooked
Soft and sticky
Undercooked
Hard and gritty
3:1 ratio
1 C dry rice = 3 C cooked rice
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7. Grains
Pasta
Italian word meaning “paste” or dough made from water and flour
2:1 ratio
Ex: 1 C dry pasta = 2 C cooked pasta
Macaroni or Noodles?
Macaroni made from durum wheat flour and water
Noodles made from flour, water, and egg solids
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8. Grains Certain sauces go well with specific shapes
Tomato and cream sauces go well with long, flat pasta
Large, hollow shapes are usually stuffed with meat, cheese, or veggies
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9. Grains
Shapes of pasta
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10. Grains Purchased Sold in both dried and fresh forms
Dried—non perishable
Fresh—perishable
Choose enriched or whole-wheat pasta
Flavored or non-flavored
Spinach, carrots, tomatoes, spices
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11. Grains and Cooking Cooking pasta Keeping pasta warm Leftovers
Select pot large enough to allow for even cooling and sticking together
Boil water with small amount of salt
Add pasta
Stir occasionally until
Cook until al dente
Firm to the bite
Approx minutes depending on thickness
Doubles when cooked
Drain pasta
Keeping pasta warm
Set colander over a pan of hot water and cover
Leftovers
Freeze in container with a small amount of oil to prevent sticking.
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12. Grains Hot cereals Aka breakfast cereals
Oatmeal, grits
Require cooking in regular, quick cooking, and instant forms
Usually precooked and requires only mixing with boiling water
More processed cereals cost more.
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13. Grains and Cooking Hot cereals Boil water Add the grain
Cover and bring to a boil again
Reduce heat so grains simmer
Cook for approx mins
Stir grains occasionally to prevent sticking, lumping, or scorching
Overstiring and overcooked—become gummy and pasty
Undercooked--chewy
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14. Grains Grains and thickeners
The starch in grain products makes an excellent thickener
Ex: White breakfast gravy
Ex: Oats are found in some Irish stews
Ex: Sauerbraten (A German beef dish) served with gravy thickened by gingersnap cookies
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15. Grains Thickeners Flour and Cornstarch
Cornstarch is a fine, white powder that is pure starch made from endosperm of the corn kernel.
How to…
Mix with cold water to avoid lumps
Pour slowly into hot liquid
Return to simmer to activate thickening
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