pasta and cerael grains

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Pasta and Cereal Grains Chapter 14

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Food Selection and Preparation an Culinary arts course

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  • Pasta and Cereal GrainsChapter 14

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    ConsumptionUSDA disappearance data shows upward trend in use of grainsStill less than in early 1900

    Consumption of whole grains is short of dietary recommendations

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Structure and CompositionBran5% of kernelHigh fiber and mineral ashContains some fatEndosperm83% of kernelHigh starchContains proteinVery low vitamin, mineral, and fat contentGerm2-3% of kernelRich in fat, protein, ash, and vitamins

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Nutritive Value Grains provide majority of food calories and about half of protein for world population

    Protein incomplete protein sourceStarch FiberVitamins and mineralsLow in fat

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Refined and Enriched GrainsRefined flours and cereals made from endosperm Therefore are enriched

    Enriched flourB vitamins and iron added1996 folic acid addition mandated

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Whole GrainsCereal grains with endosperm, germ, and bran present in same relative proportions as found in nature

    Whole grain consumption associated with reduced risk of CancerCardiovascular heart diseaseDiabetesObesity

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Common Cereal GrainsWheatCornRiceOatsRyeBarley

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    WheatClasses of wheat based onWinter or springWhen planted fall or in springHard or softHard are higher in proteinBetter for bread makingColorRed or white

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Forms of WheatOften ground into flourOther formsWheat berryBulgurCracked wheatWheat germWheat branFarina

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    CornCorn used as a grain is different than corn cooked as a vegetableDent or field corn

    Forms of cornHominyHominy gritsFine gritsCorn mealCorn flours

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    RiceMany varieties of rice are grownClassified as Long grainMedium grainShort grain Also specialty rice varietiesJasmine, basmati, Arborio, waxy rice

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Rice ProcessingBrown riceWhite polishedEnriched Converted or parboiledInstantRice flourRice bran

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    OatsProcessingMost of outer hull removed Most of germ and bran remainGroatsQuick rolled oatsOld-fashioned rolled oatsSource of beta-glucan in diet

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Additional GrainsRyeMuch used as flourBarleyUsually pearled barleyWild riceHulled grain of reedlike water plantBuckwheatSeed of herbaceous plant

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Additional GrainsTriticaleHybrid produced by crossing what and ryeKamut High protein variety of wheatSpeltPredecessor of wheatQuinoaSmall seed

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Breakfast CerealsReady-to-eatPuffedFlakedGranularShreddedExtruded

    Economics of breakfast cereals

    Cooking breakfast cereals

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Cooking of RiceWhite riceCook with amount of water that will be absorbedRice will increase 3X in volume

    Several methodsSimmering range topDouble boilerOvenMicrowaveRice cookers

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Cooking RiceBrown riceMust cook about twice as long as white ricePrecookedDone quicklyRice PilafBrown rice in small amount of fat followed by cooking in water

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    PastaPasta or alimentary paste

    Made with semolina flour made from durum wheat

    Manufacture

    Introductory Foods, 13th ed.Bennion and Scheule 2010 Pearson Higher Education, Upper Saddle River, NJ 07458. All Rights Reserved.*

    Pasta PreparationAdd pasta to boiling water2-3 quarts of water per 8 ounces pasta (or 1 gallon water per 1 pound pasta)

    Done when al dente

    Increases by 2 2.5 times original volume