1. Grain Foods
Chapter 14
Page 257

2. I. Cereals
A. Starchy grains that are suitable for use as food
B. Grain Structure
1. kernel- whole seed of the cereal
a. bran- outer protective covering
- high in fiber & protein
b. endosperm- largest part
- contains starch & protein
c. germ- reproductive part
- many vitamins, minerals and protein
2. Whole grain- cereal product contains all 3 parts of the kernel
3. refined- bran & germ have been removed

3. II. Types of Cereal
A. Flour- normally made from ground wheat
1. all-purpose flour
a. milled & sifted blend of wheat
b. mainly the endosperm
c. Used for general cooking & baking
2. bleached flour- whiter but no nutritional difference
3. cake flour
a. made from soft wheat
b. feels soft and silky
4. instant/quick mixing
a. all purpose flour that mixes easily with liquids
b. used for gravies and sauces

4. 5. Self Rising
a. all purpose flour with a leavening agent & salt added
6. Whole Wheat
a. contains the entire kernal
b. gives a nutlike flavor and course texture
7. Potato Flour- cooked potatoes that are dried & ground
B. Rice- white, starchy endosperm of the rice kernal
1. Brown rice- hull is removed but has the bran & germ

5. 2. Types
a. long grain- dry & fluffy when cooked
b. short grain- small & sticky when cooked
3. Parboiled- has been processed to improve nutrition & quality
4. Precooked/Instant Rice- cooked, rinsed & dried
5. Wild Rice- not really rice
a. seed of a grass grown in Minnesota
C. Pasta- nutritious shaped dough that may or may not be dried
1. made from duram wheat
2. comes in many shapes & sizes

6. D. Other Grain Products
1. Cornmeal- ground corn
2. Hominy- corn minus the hull & germ
3. Cornstarch- refined starch from the endosperm
a. used as a thickening agent
4. Pearl Barley- whole barley minus the hull
a. very good for soups
5. Farina- wheat product
a. used to make cooked breakfast cereal