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Grains, Wheat, Rice, Pasta, and Breads
Carol WhitlockThis workforce solution was funded by a grant awarded under the President’s High Growth Job Training Initiative as implemented by the U.S. Department of Labor’s Employment and Training Administration. The solution was created by the grantee and does not necessarily reflect the official position of the U.S. Department of Labor. The Department of Labor makes no guarantees, warranties, or assurances of any kind, express or implied, with respect to such information, including any information on linked sites and including, but not limited to, accuracy of the information or its completeness, timeliness, usefulness, adequacy, continued availability, or ownership. This solution is copyrighted by the institution that created it. Internal use by an organization and/or personal use by an individual for non-commercial purposes is permissible. All other uses require the prior authorization of the copyright owner.
Grains feed the world • Wheat in many forms• Rice• Corn• Barley• Rye• Buckwheat (Kasha)• Oats• Others: Amaranth, Millet,
Triticale, Quinoa
Barley
Grains feed the world • Grains are seeds. They have
an inedible husk and beard – These are removed.
• An edible bran outer layer after husk removed – high in fiber and B vitamins
• The germ – high in oil and nutrients
• The endosperm, or large starchy middle portion – for white flour
Grains feed the world • The histories of wheat and
civilization are intertwined.• Wheat is the oldest grain
used for human food• 1/3 of world’s population
relies on wheat for food• Wheat is the most
important grain in Europe, Americas, Australia, Africa.
Wheat
• Hard or soft• Winter or spring• Red or white• All these varieties
affect the gluten content and the baking qualities of the flour.
Wheat is eaten as…• Whole wheat “berries”• Cracked wheat – berries
broken into pieces and cooked (Bulgur)
• Wheat breakfast cereals– Flakes– Puffed
• Pasta and baked goods made from wheat flour
Wheat … eaten as food for more than 12,000 years
• Ancient Egyptians produced the first leavened bread.
• Cave drawings from 5,000 BC show bread-making activities
Ancient Egyptian Bread
• Egyptian bakers selling bread
• Statue of woman grinding wheat to flour, 5th dynasty
• Wooden statue of woman grinding wheat
From http://www.touregypt.net/featurestories/bread.htm
Ancient Egyptian Bread
• Egyptian bakers making dough and shaping loaves
• Image from the tomb of Qenamun in Thebes
• Beer and bread were the staples of the daily diet.
From http://www.touregypt.net/featurestories/bread.htm
5,000 year old bread
• Many loaves have been found in tombs.
• This loaf is 5,000 years old.
http://www.touregypt.net/featurestories/bread.htm
Rice …
Rice …
• Grown for at least 4000 years
• 90% is grown for Asian diets
• Americans consume about 25 lb. per year
• Asians consume 200 – 400 lb per year.
Rice forms …• Brown rice – whole grain• White enriched rice – bran
removed and B vitamins and iron replaced
• Converted (parcooked by steam)
• Instant rice – cooked and dried
• Wild “rice” - not a true rice
Rice Types …• Short grain – high starch.
Sticky rice preferred by many Asians.
• Medium grain – also tends to make a sticky rice.
• Long grain – makes a fluffy rice, non-sticky. Preferred in the US.
Short grain
Long grain
Rice Varieties …
• Arborio – Italian, short grain, used for risotto
• Basmati – Indian, extra long grain; nutty flavor
• Jasmine – Thailand, long grain, fragrant and floral or fruity
Arborio
Jasmine
Basmati
Rice… Other Varieties• Himalayan Red Rice and
Wehani rice, long grain, rich earthy flavor
• Valencia Rice – medium grain, Spain
• Wild Rice, a native American food
• Forbidden Rice, grown only for emperors
Himalayan Red Rice
Wild Rice
Valencia RiceWehani
Forbidden
Rice Paddies in Bali
Rice…Cooking Techniques• Converted rice – allow about 15 minutes in
simmering water, covered 1 C rice: 2 C water
• White rice – allow about 25 minutes in simmering water, covered
1 C rice: 2 or 2 ¼ C water• Brown rice – allow 40-45 minutes in
simmering water, covered.1 C rice: 2 ½ C water (longer cook time)
• Rice TRIPLES in volume. 1 C raw 3 C cooked
Secret to great rice…
• Do NOT peek under the lid!
– The steam is needed to cook the rice.– Excess peeking causes sticky rice– Excess stirring causes sticky, broken
rice• Be patient. Do not peek until the
time is nearly up.
Secret to great rice…
• Turn the heat down to keep from boiling away all the water and burning the rice.– Simmering, not boiling the rice
• Be patient. Do not burn the rice with a high heat.
Secret to great rice…
• Cook in broth • Add various ingredients for flavor. It
is easy to create your own rice dish.• Add carrots, peas, peppers, for
color, shape and texture interest.• Add cooked meats, poultry, shrimp
to cooked rice to make a main dish
Pasta …
Pasta …
• Cappelletti – hats• Farfalle – bowties• Fusilli – spirals• Ditali – thimbles• Rigatoni – line• Ziti -
Cappelletti
Ziti
Farfalle
Fusilli
RigatoniDitali
Pasta …
• Conchiglie – shells• Rotini – wheels• Penne – pen quills• Ravioli – stuffed
pasta pillows• Tortellini – like
Venus’s navel
Penne
Conchiglie
Rotini
Ravioli Tortellini
Pasta …
• Made from the hardest wheat, Durum Semolina
• May have eggs added = noodles
• May have flavoring ingredients or pureed veggies added for color
Cooking Pasta …
• Use lots of water, 4 qt. per pound• Keep water boiling gently• To Salt or Not to Salt?
– Salt does help firm the pasta– Adds unnecessary sodium– Will salty ingredients be added like
pasta sauce or soy sauce?• Al Dente – firm to the tooth when
tasted
Cooking Pasta …• Should pasta be rinsed after
cooking?– Not necessary if adding a little oil or
butter.– Does reduce sticking if you do not
add oil/butter.• Rinse in cool water (not cold) to
firm the surface of the pasta
Making Pasta
• Make the dough
Making Pasta
• Make the dough
• Roll the dough thin
Making Pasta
• Make the dough
• Roll the dough thin
• Cut the dough into shapes
Making Pasta
• High protein Semolina flour + water or flavorful purees + pasta machine
• pause
