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GRAINS

GRAINS. Wheat, rice, oats , barley, corn, buckwheat and rye. The main uses for grains are cereals, flour and pasta. 7 Principle grains. Grains are the seeds of plants in the grass family. Seeds have three basic parts: Bran Endosperm Germ. Grains and grain products.

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GRAINS

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  1. GRAINS

  2. Wheat, rice, oats , barley, corn, buckwheat and rye. The main uses for grains are cereals, flour and pasta. 7 Principle grains

  3. Grains are the seeds of plants in the grass family. Seeds have three basic parts: • Bran • Endosperm • Germ Grains and grain products

  4. Bran: B Vitamins, Minerals, Protein, Fiber Endosperm: Complex Carbohydrates, Protein Germ: Vitamins B and E, Proteins, Unsaturated Fat, Iron, Zinc Nutrients

  5. Range from enriched white to whole wheat and mixed whole grains. Available in assorted flavors, shapes, and sizes Leavened breads are made with ingredients such as yeast or baking powder that cause them to rise. Unleavened or flat breads such as tortillas are made without leavening agents. Breads

  6. Is an Italian word that means “paste”. To make pasta, dough made from flour and water is rolled thin, then formed into hundreds of different shapes. Both enriched and whole wheat pasta is available. Some pasta is flavored and colored with other foods, such as spinach. Noodles are pasta made with eggs. Pasta

  7. RICE

  8. White Rice • Brown Rice • Instant Rice • Converted Rice • Specialty Rice: • Arborio • Basmati • Jasmine Types of Rice

  9. This type of rice has been milled to remove the outer bran coating. White rice

  10. Short-grain: have small, round kernels that become sticky when cooked. Used in puddings and sushi. Long-grain: most popular, grains stay separate and fluffy. Used for side dishes, entrees and casseroles. White rice

  11. This type of rice has the bran layer left on Brown rice

  12. Brown rice has the outer bran left on resulting in a light brown color, slightly coarse texture and nutty flavor • It is available as short, medium and long-grain • Takes twice as long to cook as white rice Brown rice

  13. This product has been precooked and dried in order to be prepared quickly. Instant rice

  14. Long-grain rice that has been partially cooked under steam pressure, re-dried, and then milled and processed. Converted rice

  15. Is a short-grain Italian rice used to make specialty dishes such as risotto. Arborio Rice

  16. This extra-long-grain rice is widely used in India and surrounding countries. It has a unique nutty flavor. Basmati

  17. This long-grain rice is mainly from Thailand. It is very fragrant, a little like basmati but more delicate and floral. Jasmine Rice

  18. Some grains that like rice can be prepared and eaten as side dishes include; • Couscous • Quinoa • bulgur Additional grains

  19. A type of North African semolina made from crushed durum wheat. couscous

  20. This Ancient grain from Central America is one of the best sources of grain protein. Quinoa

  21. A type of cracked wheat that has been partially cooked or parched. bulgur

  22. There are three main methods of cooking rice • Boiling and Steaming • Risotto • Pilaf Cooking rice

  23. To 1 cup of rice add 2 cups water • In a saucepan with a tight fitting lid bring rice and water to a boil • Reduce heat, cover and simmer for 20 minutes Boiling and steaming

  24. Sauté rice and onions in butter • Add stock gradually, stir frequently • When rice softens add butter and cheese Risotto

  25. Rice is first sautéed in fat then cooked in liquid • Additions can be made to pilaf such as: • Carrots • Celery • Mushrooms • Nuts • bacon pilaf

  26. Pronounced [MEEZ ahnplahs] • French term, which literally means “Everything in its place.” • Organize and plan your work. • Measure and prepare your ingredients before you begin cooking Mise en place

  27. Stir fry

  28. Read recipe thoroughly to be sure you have ingredients and equipment required Mince, chop, slice or otherwise prepare your meat and vegetables Mix ingredients for sauce Boil and steam your rice Stir-fry ingredients according to recipe Mise en place

  29. The end FACTS SAKI is beer made from rice. RICE PAPER is not actually made from rice at all. It evolves from the pith of the rice paper tree grown in Asia. RICE GLUE is still made in many countries by boiling ground rice. CLOTHING, including shoes and hats, are made from rice straw in many rice-producing areas of the world. WHITE rice can be kept indefinitely in a cool, dry area.

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