1. Ch. 42 Breads, Cereals, Rice, and Pasta
Define Vocab – page 428
Objectives:
Explain the importance of grains and grain based products in a healthful diet
List the various kinds of grains and the foods tat are made from them
Describe some the techniques that are used in cooking grains and products made from grains

2. Introduction
Grains, cereals, rice, bottom of Food Guide Pyramid
Still important to healthful diet
6-11 servings recommended per day (more than any other food group)

3. Kinds of Grains Wheat, rice, corn, rye, oats, barley, buckwheat
Kernels have 4 parts:
Hull – outer casing of the kernel
Bran – six outer layers – good source of fiber
Endosperm – contains starch (carbohydrate)
Germ – innermost part of grain – seed
Grains should be stored in tightly covered containers in a cool, dry place

4. Foods Made with Grains Bread Cereal Any product made from flour
White flour is wheat flour that has had the germ, the bran, and the hull removed
Enriched flour – has had nutrients added, may be bleached or unbleached
Cake flour – special flour for baking cakes
Gluten – protein substance found in wheat, important for making bread rise

5. Bread Variety of breads available today
Whole wheat, white, lite, multigrain, rye, frozen bread dough, bread mixes
Leavening agent – makes bread rise – used when making bread from scratch (yeast, baking powder, baking soda)
Yeast breads have a light airy texture
Yeast dough must be kneaded
Quick Breads – made without yeast, take less time to make
Bread = tightly wrapped and stored in cool, dark place
Storing bread in the refrigerator keeps if from developing mold

6. Bread Products Bagels Yeast rolls Biscuits Muffins Tortillas
Pita bread
Crackers
Pizza crust

7. Cereals
Oatmeal
Rice
Cold cereals
All made from a grain

8. Pasta Italian word for dough made of flour/water
Many different sizes and shapes
Frequently used in soups, casseroles, salads
Ingredients used in making pasta = vary from eggs, wheat, flour
Colored pasta = spinach, tomatoes

9. Cooking Grains Baking Cooking in Liquid Most all breads
Yeast takes longer
Cutting, blending, and mixing of ingredients is involved
Shaping the dough in a ball and rolling out on floured surface is necessary
Cooking in Liquid
Rice and Oats = cooked in water
Expand and soften when cooked
Measure water carefully