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Grain ProductsChapter 30

I. Grains- plants in the grass family cultivated for their fruits or seeds

A. Grain Structure1. kernel- grain plants produce small,

separate fruits called kernels which are harvested & processed for food

2. Parts of a kernela. Bran- edible, outer layerb. endosperm- largest part, made up of proteins & starchesc. germ- part that grows into a new plantd. hull- the inedible outer coating on some kernels

B. Nutrients in Grains1. whole grains- rich in nutrients because all parts are eaten

a. Endosperm- provides complex carbs & protein

b. Bran- fiber, B vitamins & mineralsc. Germ- protein, unsaturated fat,

vitamins & mineralsII. Grains & Grain Products

A. Wheat- one of the oldest cereal grains1. most bread & pastas are made from

wheat2. many varieties, products & uses

existB. Rice- starchy seed of plants grown in flooded fields in warm climates

1. types of rice-a. long grain rice- when cooked,

stays fluffy & separated* most popular in the USb. medium grain rice- plump,

tender & moist* sticks together somewhat but

not as much as short grain ricec. short grain rice- moist, round & sticky * used in Asian food because is easier to eat with chop sticks

2. Rice Processinga. enriched- (white rice) has the brain

& germ removed leaving only the endosperm

* loses some nutritional valueb. brown rice- whole grain form of rice* takes longer to cook* only stores for 6 monthsc. converted rice- is steamed under pressure to save nutrientsd. instant rice- is precooked &

dehydrated before packaging* faster to cook but less nutritious

C. Corn- most popular food plant in the world & most widely grown in the US

1. has many uses both as food & non-food products such as fuel & plastics

D. Oats- usually eaten as cooked cereals or in bake goodsE. Other grain

1. barley- used in soups & stews2. wild rice- actually, isn’t rice

* it is the seed of a water grassF. Pasta- a dough made of flour & water

1. Typesa. macaroni- is made from duram

wheat flour & waterb. noodles- have egg solids added

for tenderness

2. shapes- pasta dough is rolled thin & then formed by machines into different shapes* see pages 475 (chart)a. different types of food compliment specific pasta shapes better3. Pasta is sold both fresh & dried

III. Preparing Grains & Grain ProductsA. Grains must be cooked in liquid

1. microwaving them does not reduce cooking times

B. Cooking Pasta1. Boil water, then add dried pasta2. stir occasionally to keep it from sticking together3. do not add oil- this creates a slippery surface on the pasta & the sauce won’t cling to the pasta4. al dente- the term for properly cooked pasta

* means that it is tender yet firm

C. Cooking Rice1. bring liquid to a boil, add rice, cover, boil

again & reduce to a simmer with the lid ona. avoid stirring- stirring scrapes off the

starch making the rice very sticky2. cook until water is absorbed3. instant rice- should be covered & removed from heat once the rice is added to the boiling water