Foods IObj. 2.05

Grain Products

Types of Grains

• Grains• Plants in the grass

family• Wheat, corn, rice,

oats, rye, barley, buckwheat, millet

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Wheat

Corn

Rice

Oats

Rye

Barley

Buckwheat Millet

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

• 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

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Grains

• 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

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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

• 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

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

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• Shapes of pasta

Grains

• 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

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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

• 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.

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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• 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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