Transcript 2.05 grain products

GRAIN PRODUCTS
FOODS I
OBJ. 2.05
TYPES OF GRAINS
• Grains
Wheat
• Plants in the grass
family
• Wheat, corn, rice, oats,
rye, barley, buckwheat,
millet
Corn
Rice
Oats
Buckwheat
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Rye
Millet
Barley
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NUTRITION AND GRAINS
• Whole grains
(Unbleached)
• Contain most of the
original nutrients
• Ex: Whole-wheat flour,
whole grain cereals
• Whole grains are rich in
nutrients
• Endosperm
• Processing
• Removal of bran and
germ (Bleached)
• Leaves only endosperm
• Most of the nutrients are
also stripped away
• Federal law—must be
replaced—Enriched flour
• Ex: White flour, breakfast
cereals
• Complex carbs, proteins
• Bran
• Dietary fiber, B vitamins,
and minerals
• Germ
• Protein, unsaturated fats,
B vitamins, Vitamin E, iron,
zinc
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GRAINS
• Rice
• Starchy seed grown in flooded
fields of warm climates
Long grain
• Long grain
• Most used type in US
• Grains stay separated
• Hard when cooled
• Medium grain
• Grains stick together
• Great in puddings and cold
salads
Medium grain
• Short grain
• Mostly round in shape
• Highest starch content leading
to a very sticky rice
• Sushi rice
Short grain
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GRAINS
• Rice
• Processes
• Brown rice
• Whole grain form of rice
• Chewy in texture and nutlike in flavor
• Converted rice/ Parboiled
• Steamed under pressure to save nutrients
• Instant rice
• Precooked and dehydrated before packaging
• Wild rice
• NOT rice at all
• The seed of a water grass and usually added to a long-grain rice
mixture
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GRAINS AND COOKING
• Cooking rice
• Bring liquid to boil.
• Add rice, cover.
• Bring to a boil again and
reduce heat to simmer.
• Triples when cooked
• Check for doneness.
• Overcooked
• Soft and sticky
• Keeping rice warm
• Place in a colander over a
pan of simmering water.
• Cover and allow steam to
keep warm
• Leftovers
• Refrigerate immediately in a
tight-fitting lid container
• Undercooked
• Hard and gritty
• 3:1 ratio
• 1 C dry rice = 3 C cooked
rice
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GRAINS
• Pasta
• Italian word meaning
“paste” or dough made
from water and flour
• 2:1 ratio
• Ex: 1 C dry pasta = 2 C
cooked pasta
• Macaroni or Noodles?
• Macaroni made from
durum wheat flour and
water
• Noodles made from flour,
water, and egg solids
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GRAINS
• Certain sauces go well with specific shapes
• Tomato and cream sauces go well with long, flat pasta
• Large, hollow shapes are usually stuffed with meat, cheese, or
veggies
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GRAINS
• Shapes of pasta
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GRAINS
• Purchased
• Sold in both dried
and fresh forms
• Dried—non perishable
• Fresh—perishable
• Choose enriched or
whole-wheat pasta
• Flavored or nonflavored
• Spinach, carrots,
tomatoes, spices
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GRAINS AND COOKING
• Cooking pasta
• Select pot large enough
to allow for even cooling
and sticking together
• Boil water with small
amount of salt
• Add pasta
• Stir occasionally until
• Cook until al dente
• Keeping pasta warm
• Set colander over a pan
of hot water and cover
• Leftovers
• Freeze in container with a
small amount of oil to
prevent sticking.
• Firm to the bite
• Approx. 5-20 minutes
depending on thickness
• Doubles when cooked
• Drain pasta
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GRAINS
• Hot cereals
• Aka breakfast cereals
• Oatmeal, grits
• Require cooking in
regular, quick cooking,
and instant forms
• Usually precooked and
requires only mixing with
boiling water
• More processed cereals
cost more.
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GRAINS AND COOKING
• Hot cereals
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Boil water
Add the grain
Cover and bring to a boil again
Reduce heat so grains simmer
Cook for approx. 20-45 mins
Stir grains occasionally to prevent sticking,
lumping, or scorching
• Overstiring and overcooked—become gummy and pasty
• Undercooked--chewy
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GRAINS
• Grains and thickeners
• The starch in grain
products makes an
excellent thickener
• Ex: White breakfast gravy
• Ex: Oats are found in
some Irish stews
• Ex: Sauerbraten (A
German beef dish) served
with gravy thickened by
gingersnap cookies
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GRAINS
• Thickeners
• Flour and Cornstarch
• Cornstarch is a fine, white powder that is pure starch made from
endosperm of the corn kernel.
• How to…
• Mix with cold water to avoid lumps
• Pour slowly into hot liquid
• Return to simmer to activate thickening
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