1 / 18

Grains- 2.05

Grains- 2.05. BARLEY CORN OATS RICE WHEAT REMEMBER : Grains are a great source of carbohydrates. When whole grains are eaten, the grains are carbohydrates and are considered complex carbohdyrates. They are a good source of fiber in our diet.

vachel
Download Presentation

Grains- 2.05

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Grains- 2.05

  2. BARLEY CORN OATS RICE WHEAT REMEMBER:Grains are a great source of carbohydrates. When whole grains are eaten, the grains are carbohydrates and are considered complex carbohdyrates. They are a good source of fiber in our diet. 2.05KK Grains: Good for You 2

  3. The Grain Kernel Endosperm Bran Germ

  4. Grain Structure • Kernel-whole seed of a cereal. • Bran-outer protective covering of the kernel. • Endosperm-contains the starch and the protein. • Germ-reproductive part of the plant. • Whole Grain-products have all the parts of the kernel. • Refined- products that have the bran and germ removed.

  5. Cooked Cereals • Cereals that require cooking are available in many forms. They require the addition of heat and liquid. • Quick Cooking or instant cereals are partially cooked and require little time to prepare. • Raw or old-fashioned cereal require longercooking time.

  6. Rice • Rice ( also called white rice) is the white, starchy endosperm of the rice kernel. • Brown Rice has had the hull removed but contains the bran and germ as well as the endosperm.

  7. Other Types of Rice • Long Grain Rice -dry and fluffy when cooked. Do not stir when cooking. Short Grain Rice -small and sticky when cooked. May stir during cooking. http://www.youtube.com/watch?v=JDCQp7GLbJU

  8. Other Types of Rice • Parboiled or converted rice-has been soaked in warm water, drained, steamed and dried. Improves nutritive value and quality. • Precooked or instant rice- has been cooked, rinsed and dried by a special process. • Wild Rice-not really a rice-but a seed of a grass that grows in marshes. Has a nutlike flavor. More expensive.

  9. Pasta • Pasta is a nutritious, shaped dough that may or may not be dried. • Pasta dough is made from semolina , which is produced from durum wheat. • How is pasta made - YouTube

  10. Other Grain Products • Cornmeal -made from ground white or yellow corn. • Hominy- a popular food in the South, it is corn minus the hull and germ. • Cornstarch -refined starch obtained from the endosperm of corn. Used as a thickener.

  11. Other Grain Products • Barley -mild flavored. Used in soups. • Bulgur -a popular side dish in the Middle East-Wheat kernels that have been steamed, dried, and crushed.

  12. Other Grain Products • Couscous-Steamed, dried, endosperm of wheat kernel. • Kasha-roasted buckwheat that is hulled and crushed.

  13. Other Grain Products • Wheat Germ-germ portion of the wheat kernel. • Farina-wheat product made by grinding and sifting wheat that has had the bran and most of the germ removed. Used as a thickener and a cooked breakfast cereal.

  14. Preparing Cooked Breakfast Cereals • Bring the recommended amount of water to boil • While the water is boiling, add the cereal so that it will not stick. All the cereal particles must have equal contact with the water and heat so the starch granules can swell uniformly. • Gently stir while adding to the water, and continue to stir while cooking. Stir gently to prevent the break up of the cereal product. • Cook over low to medium heat-until the cereal thickens.

  15. Preparing Rice • Measure the rice and water into a saucepan. • Bring to a boil. • Cover the saucepan. Turn to low heat. • Do not stir long grain rice. Allow to simmer 15-20 minutes. • Fluff with a fork • http://startcooking.com/how-to-cook-white-rice

  16. Preparing Pasta Products • Bring water to a boil. Use 2 quarts of water for each 8 ounces of pasta. If desired, you may add 1 tsp. of salt.

  17. Preparing Pasta Products • Add the pasta gradually to boiling water. The water should not stop boiling. 1 tsp. of cooking oil may be added to prevent sticking. • Simmer the pasta just until tender and drain. The term for correct doneness of pasta is al dente, which means tender but firm. HOW TO COOK PASTA - YouTube

More Related