Grain Products Foods I Obj. 7.01 Foods I Obj. 7.01.
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Transcript of Grain Products Foods I Obj. 7.01 Foods I Obj. 7.01.
Grain ProductsGrain Products
Foods I
Obj. 7.01
Foods I
Obj. 7.01
04/18/2304/18/23 22
GrainsGrains
• List the grains that you are familiar with.– Most universal and versatile food in the
world• Nutritious, flavorful addition to meals, and
economical way to stretch a food budget
• Good Eats--Grains
• List the grains that you are familiar with.– Most universal and versatile food in the
world• Nutritious, flavorful addition to meals, and
economical way to stretch a food budget
• Good Eats--Grains
04/18/2304/18/23 33
Types of GrainsTypes of Grains
• Grains– Plants in the grass
family• Wheat, corn, rice,
oats, rye, barley, buckwheat, millet
• Grains– Plants in the grass
family• Wheat, corn, rice,
oats, rye, barley, buckwheat, millet
Wheat
Corn
Rice
Oats
Rye
Barley
Buckwheat Millet
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Parts of a Grain KernelParts of a Grain Kernel
• Grains are made up of 3 parts– Bran
• Edible, outer shell
– Endosperm• Largest part of the
kernel• Made of proteins and
starches• Contains the plant’s
food supply
– Germ• The seed that grows into
a new plant
• Grains are made up of 3 parts– Bran
• Edible, outer shell
– Endosperm• Largest part of the
kernel• Made of proteins and
starches• Contains the plant’s
food supply
– Germ• The seed that grows into
a new plant
04/18/2304/18/23 55
Nutrition and GrainsNutrition 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
• Complex carbs, proteins– Bran
• Dietary fiber, B vitamins, and minerals
– Germ• Protein, unsaturated
fats, B vitamins, Vitamin E, iron, zinc
• Whole grains (Unbleached)– Contain most of the
original nutrients• Ex: Whole-wheat flour,
whole grain cereals
• Whole grains are rich in nutrients– Endosperm
• Complex carbs, proteins– Bran
• Dietary fiber, B vitamins, and minerals
– Germ• Protein, unsaturated
fats, B vitamins, Vitamin E, iron, zinc
• 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
• 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
04/18/2304/18/23 66
GrainsGrains
• Rice– Starchy seed grown in
flooded fields of warm climates
• Long grain– Most used type in US– Grains stay separated – Hard when cooled
• Medium grain– Grains stick together– Great in puddings and
cold salads
• Short grain– Mostly round in shape– Highest starch content
leading to a very sticky rice
– Sushi rice
• Rice– Starchy seed grown in
flooded fields of warm climates
• Long grain– Most used type in US– Grains stay separated – Hard when cooled
• Medium grain– Grains stick together– Great in puddings and
cold salads
• Short grain– Mostly round in shape– Highest starch content
leading to a very sticky rice
– Sushi rice
Long grain
Medium grain
Short grain
04/18/2304/18/23 77
GrainsGrains
• 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
• 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
04/18/2304/18/23 88
Grains and CookingGrains 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
• Undercooked– Hard and gritty
– 3:1 ratio• 1 C dry rice = 3 C
cooked rice
• 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
• Undercooked– Hard and gritty
– 3:1 ratio• 1 C dry rice = 3 C
cooked rice
• 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
• 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
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GrainsGrains
• 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
• 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
04/18/2304/18/23 1010
GrainsGrains
• Demo of how pasta is made.– 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
• Demo of how pasta is made.– 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
04/18/2304/18/23 1111
GrainsGrains
• Shapes of pasta• Shapes of pasta
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GrainsGrains
• Purchased– Sold in both dried
and fresh forms• Dried—non
perishable• Fresh—perishable
– Choose enriched or whole-wheat pasta
– Flavored or non-flavored
• Spinach, carrots, tomatoes, spices
• Purchased– Sold in both dried
and fresh forms• Dried—non
perishable• Fresh—perishable
– Choose enriched or whole-wheat pasta
– Flavored or non-flavored
• Spinach, carrots, tomatoes, spices
04/18/2304/18/23 1313
Grains and CookingGrains 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
• Firm to the bite• Approx. 5-20 minutes
depending on thickness– Doubles when cooked
– Drain pasta
• 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
• Firm to the bite• Approx. 5-20 minutes
depending on thickness– Doubles when cooked
– Drain pasta
• 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.
• 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.
04/18/2304/18/23 1414
GrainsGrains
• 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.
• 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.
04/18/2304/18/23 1515
Grains and CookingGrains and Cooking
• Hot cereals– 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
• Hot cereals– 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
04/18/2304/18/23 1616
GrainsGrains
• 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
• 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
04/18/2304/18/23 1717
GrainsGrains
• 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
• 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