pasta and cerael grains
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Food Selection and Preparation an Culinary arts courseTRANSCRIPT
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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