Grains, Pasta, Rice

• Definition: single, hard _______• Grains are the __________seeds of certain grasses.• Most common grains

– Wheat– Corn– Rice

Grains

• Cereal is the common name for grains. • The principle grains are wheat, rice, oats, barley, corn,

buckwheat, and rye.

_______________- flour, cereals, pasta_____________- vegetable, cereals, grits, and hominy______________- cereals, rice

______________- cereals, an ingredient in baked products and in some desserts (The cereals made from oats are usually made of the whole grain with only the outer husk removed. Because of this process, oat cereals are rich in nutrients.)

Rye, Barley, and Buckwheat - are used for flour

Kernel of Wheat

__________

http://en.wikipedia.org/wiki/File:Wheat_Ear_milk&full.jpg

Parts of the Grain• ________________- outside covering of the grain and consists

of several layers. • ___________________is not digested, acts as a natural laxative

and is sometimes called the “scrub brush” for the intestine, helping to keep the body regular. (fiber, B vitamins, minerals, protein)

• ___________________ - is the inner white portion. (complex carbohydrates, proteins, NO vitamins and minerals)

• ________________- found at one end of the kernel, is the sprouting part from which a new part grows. (B vitamins, vitamin E, iron, zinc, other minerals, unsaturated fat)

Wheat Cont…• _________________Wheat: used for flour• _________________Wheat: type of wheat with

high protein and gluten contents

• _______________is known as the staff of life because of its availability around the world. It is a staple food because of its good keeping quality, high energy value and their relatively low cost.

What’s a Whole Grain?

• Whole Grains: Made from _______________kernel including bran, germ, endosperm.

• Refined grains: Milled so germ and bran are ______________________.

• Enriched: _________________nutrients lost during the processing of the grain back into the finished product – ex. White flour.

Why do Whole Grains Matter?• Diets rich in whole grain foods and other plant foods,

and low in saturated fat and cholesterol, may help reduce the risk of __________________disease

• Consuming at least 3 or more ounce-equivalents of whole grains per day can reduce the risk of several chronic diseases and may help with _______________ maintenance

– High fiber -High in B Vitamins– Low fat -Rich Sources of Minerals– More calcium

Pasta

• Type of Pasta:spaghetti, macaroni, fettuccine, ravioli, lasagna, tortellini, linguini, egg noodles, etc.

• Pasta Facts:

– Pasta dishes are usually __________cost entrees– Store pasta in a tightly covered container at

______________temperature– Pasta test for doneness - al ______________(meaning firm to the tooth)

PASTA Continued…• Pasta is usually made from ___________________wheat

because of its high protein and gluten.

• Pasta __________________as it cooks. 1 cup uncooked pasta will yield 2 cups cooked.

• To Cook:• Boil a large pot of water• Add pasta once boiling• Cook 10 minutes• Drain• Toss with oil to prevent it from sticking together

Other Grains

Less Popular • Barley

Uncommon Grains

• Amarantha

Barley• Barley contains

________eight amino acids

• According to a recent study, eating whole grain barley can regulate blood sugar for up to 10 hours after consumption

Oats•Oats contain more soluble _______________than any other grain, resulting in slower digestion and an extended sensation of fullness

•Oats soluble fiber lower bad cholesterol therefore decreasing your risks of heart disease.

Less Popular Grains

Less Popular Grains

___________: Commonly made into flour for rye bread

• Triticale: hybrid grain that is a cross between wheat and rye

Uncommon Grains

___________________• Seeds that are covered

in bitterness preventing insect/bird damage

• High protein content (12-18%); complete protein (balanced set of amino acids)

_______________•Larger seed size in comparison to wheat

•Contains 30-40% more protein than wheat

Uncommon Grains

_____________________• have a 30% higher protein value than other cereals, such as

rice, wheat flour, oats, and rye • Contains a complete protein and a high amount of manganese

____________________• contains no gluten; • is not related to wheat

– Kasha: roasted buckwheat that’s ground or cracked

Processing Grains• __________: whole grain minus

the hull

• __________: ground into fine powder

• Rolled = Flaked: flattened between rollers

• _________: cut into small pieces to speed up cooking time

• _______________: bran removed and tumbled

Rice

Worldwide there are more than __________ different varieties of

rice!

Basic Categories of Rice

• ____________Grain Rice- Long, polished kernels. Bland and somewhat firm in texture. Yields a drier, fluffy rice. – Ex. Basmati and Jasmine

• _______________Grain Rice- has a shorter, wider kernel (two to three times longer than its width) than long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain. – Ex. Sushi Rice

• _______________Grain Rice- Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together. – Ex. Arborio Rice

Nutritional Differences of Rice

• ______________Rice- the whole grain form of rice with only the husk removed

• ________________Rice- steam was passed through the grains with the husks on. The nutrients are embedded into the grain by this procedure. The rice is polished after this steaming is done. This results in more nutritious rice than white rice and more digestible rice than brown rice.

• ________________Rice- Precooked and dehydrated, cooks quickly and the yield is doubled.

Cooking Rice

• Double the amount of water for rice. (1:2 ratio) 1. Bring water to boil. 2. Add and stir in rice. 3. Turn heat to low and put on lid. 4. Cook for 20-25 minutes (parboiled) 45-1hr (brown rice). 5. Rice is done if no water is visible. 6. Fluff with a fork.

• Rice _____________________as it cooks. 1 cup uncooked rice yields 3 cups of cooked rice.

Pop Quiz! 1. What disease do eating whole grains help prevent?

A. Heart disease, celiac B. Heart disease, Hypertension C. Heart disease, obesity D. High blood pressure, obesity

2. Identify the names of some “uncommon grains”: A. Quinoa, buckwheat, rice, corn B. Quinoa, kamut, buckwheat, amarantha C. Buckwheat, wild rice, oats, wheat D. Durham, barley, rice, corn

Pop Quiz!

3. 1 Cup uncooked pasta will yield ____cups cooked pasta.

4. 2 Cups uncooked rice will yield _____ cups cooked rice. 5. The test for pasta’s doneness is called: _________