Grain ProductsGrain Products

Foods I

Obj. 7.01

Foods I

Obj. 7.01

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GrainsGrains

• List the grains that you are familiar with.– Most universal and versatile food in the

world• Nutritious, flavorful addition to meals, and

economical way to stretch a food budget

• Good Eats--Grains

• List the grains that you are familiar with.– Most universal and versatile food in the

world• Nutritious, flavorful addition to meals, and

economical way to stretch a food budget

• Good Eats--Grains

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Types of GrainsTypes of Grains

• Grains– Plants in the grass

family• Wheat, corn, rice,

oats, rye, barley, buckwheat, millet

• Grains– Plants in the grass

family• Wheat, corn, rice,

oats, rye, barley, buckwheat, millet

Wheat

Corn

Rice

Oats

Rye

Barley

Buckwheat Millet

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Parts of a Grain KernelParts of a Grain Kernel

• Grains are made up of 3 parts– Bran

• Edible, outer shell

– Endosperm• Largest part of the

kernel• Made of proteins and

starches• Contains the plant’s

food supply

– Germ• The seed that grows into

a new plant

• Grains are made up of 3 parts– Bran

• Edible, outer shell

– Endosperm• Largest part of the

kernel• Made of proteins and

starches• Contains the plant’s

food supply

– Germ• The seed that grows into

a new plant

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Nutrition and GrainsNutrition 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

• 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

• 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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GrainsGrains

• 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

• 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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GrainsGrains

• Rice– Processes

• Brown rice– 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

• Rice– Processes

• Brown rice– 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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Grains and CookingGrains and Cooking

• 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

• 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

• Keeping rice warm– 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

• Keeping rice warm– 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

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GrainsGrains

• 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

• 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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GrainsGrains

• Demo of how pasta is made.– 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

• Demo of how pasta is made.– 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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GrainsGrains

• Shapes of pasta• Shapes of pasta

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GrainsGrains

• 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

• 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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Grains and CookingGrains and Cooking

• Cooking pasta– 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. 5-20 minutes

depending on thickness– Doubles when cooked

– Drain pasta

• Cooking pasta– 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. 5-20 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.

• 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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GrainsGrains

• 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.

• 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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Grains and CookingGrains and Cooking

• Hot cereals– Boil water– Add the grain– Cover and bring to a boil again– Reduce heat so grains simmer– Cook for approx. 20-45 mins– Stir grains occasionally to prevent sticking,

lumping, or scorching• Overstiring and overcooked—become gummy and pasty• Undercooked--chewy

• Hot cereals– Boil water– Add the grain– Cover and bring to a boil again– Reduce heat so grains simmer– Cook for approx. 20-45 mins– Stir grains occasionally to prevent sticking,

lumping, or scorching• Overstiring and overcooked—become gummy and pasty• Undercooked--chewy

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GrainsGrains

• 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

• 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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GrainsGrains

• 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

• 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