foods i obj. 2.05 grain products. types of grains grains plants in the grass family wheat, corn,...
TRANSCRIPT
Foods IObj. 2.05
Grain Products
Types of Grains
• Grains• Plants in the grass
family• Wheat, corn, rice,
oats, rye, barley, buckwheat, millet
04/21/23 2
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
04/21/23 3
04/21/2304/21/23 44
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
04/21/2304/21/23 55
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
04/21/2304/21/23 66
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
04/21/23 7
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
04/21/23 8
Grains
04/21/23 9
• 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
04/21/23 10
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.
04/21/23 11
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.
04/21/23 12
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
04/21/23 13
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
04/21/23 14
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
04/21/23 15