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Grains & Cereals

Grains & Cereals. What are cereals?. Starchy grains (the SEEDS of plants) that are suitable to use as food Used to make: Breakfast foods Flours Meals Breads Pastas Starches. Types of Cereals. CORN (includes grits, cornmeal, hominy, & cornstarch) WHEAT RICE OATS BARLEY RYE.

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Grains & Cereals

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  1. Grains & Cereals

  2. What are cereals? • Starchy grains (the SEEDS of plants) that are suitable to use as food • Used to make: • Breakfast foods • Flours • Meals • Breads • Pastas • Starches

  3. Types of Cereals • CORN (includes grits, cornmeal, hominy, & cornstarch) • WHEAT • RICE • OATS • BARLEY • RYE

  4. The Structure of Grains • A KERNEL is the whole seed of a cereal. • A kernel has 3 parts: • BRAN: outer protective covering, good source of vitamins and fiber (cellulose). Why do we need fiber? • ENDOSPERM: makes up largest part of the kernel. Contains STARCH and PROTEIN, but very little MINERALS or FIBER. Is the food supply of the plant. • GERM: reproductive part of the plant; rich in vitamins, minerals, protein, and FAT. SMALLEST part of the kernel.

  5. WHOLE GRAIN products contain all 3 parts of the kernel: BRAN GERM ENDOSPERM Contributes B vitamins, iron, magnesium, zinc, etc! You need at least 3 servings of whole grains daily! REFINED (or white) products have had the bran and the germ removed… all they contain is ENDOSPERM! Only contributes calories and a small amt. of protein… unless enriched. So what does this mean?

  6. The bottom line… How does the nutritional value of a WHOLE GRAIN product compare with a REFINED or WHITE product? Whole grain products contain more vitamins, minerals, protein, fat, and fiber!

  7. An enriched grain is a REFINED product (with the bran & germ removed)… that then has vitamins/minerals added BACK into the product after processing. B vitamins (niacin, thiamin, riboflavin), iron, and fiber are commonly added. Most white rice, white bread, breakfast cereals are enriched! What about ENRICHED grains?

  8. Breakfast Cereals • Ready-to-eat: completely precooked (like Rice Krispies) • Quick-cooking grains: CONVENIENCE foods, partially cooked (instant oatmeal) • Raw or old-fashioned cereals: require longer cooking time (oatmeal)

  9. FLOUR • Any grain can be made into flour! • All-purpose flour is a REFINED product- it consists primarily of endosperm. • You can buy all-purpose flour BLEACHED or unbleached- the nutritional value is the same! • Whole wheat flour is also available- good at providing structure to baked goods

  10. RICE • White rice is a REFINED grain • BROWN rice is a WHOLE grain Converted rice is PARBOILED to save nutrients before the hull is removed

  11. Pasta shape varieties add EYE APPEAL to your meal!

  12. All About Pasta • Pasta dough is made from semolina flour- which is made from durum wheat (a type of wheat grown especially for pasta making!) • Can be FRESH (cooks quickly) or DRIED • Noodles are made by adding eggs to pasta dough • You can make your own pasta at home!

  13. COOKING PASTA • In a large pot, fill with water 2/3 full. • Add salt and oil if desired. • Bring water to a boil, then add pasta. • Cook UNCOVERED, about 10-12 minutes, until al dente (cooking time depends on THICKNESS) • Drain in a colander- do not rinse! *Pasta doubles as it cooks… 1c uncooked pasta yields 2 cups cooked pasta*

  14. COOKING RICE • Double the amount of water for the rice- you only want to use the amount that can be ABSORBED! • Add salt and butter if desired. • Bring the water to the boil, then stir in rice. • Turn heat to LOW and PUT ON LID! • Cook for 20-25 minutes- rice is done if no water is visible. • Don’t stir- fluff with a fork! *Rice triples as it cooks- 1c uncooked rice yields 3 cups cooked*

  15. Storing Grains • DRY, UNCOOKED grains should be stored tightly covered in a cool, dry place. • COOKED pasta or rice that will be used in a few days should be covered and stored in the refrigerator! • You can also freeze cooked pasta- add oil beforehand to prevent sticking.

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