Grain Products

Chapter 32

Parts of a Kernel

• Grains – seeds of plants in the grass family.

• Germ – tiny embryo that will grow into a new plant

• Endosperm – food supply for the embryo that contains proteins, starches and other nutrients

• Bran – outer protective coat or skin.

Important Terms to Know

• Whole grain products – use the entire kernel and contain most of the kernel’s original nutrients.

• Processing – takes away bran and germ along with fiber and nutrients found in them.

• Enriched – adding nutrients that were originally there back into the product.

• Fortified – adding nutrients to the products that were note there originally.

Types of Grains

• Wheat• Rice• Corn• Oats• Other grains like

Amaranth, Barley, Buckwheat, Couscous, Kasha, Millet, Quinoa, Rye, Spelt, Teff, and Tricale

Other Grain Products

• Pasta – Italian word meaning “paste’, or dough made from flour and water.

• A special wheat called Durum is grown especially for pasta. It helps the pasta hold it’s shape when cooked.

Breads

• Leavened – a leavening agent like yeast, or baking powder causes bread to rise

• Unleavened – flat bread like pita bread

Storing

• Whole grains – store in refrigerator because they contain oil and can spoil at room temperature.

• Refrigerate fresh pasta• Uncooked grains and grain products store in

cool, dry place. Place in tightly covered containers.

• Cooked grains can be stored in the refrigerator and used within a couple of days or frozen.

How to Store Bread

• Short term – can keep at room temperature

• Long term – can place in freezer

• In humid weather – can store in refrigerator.

Cooking Grains

• Need water to make them edible

• Don’t rinse pasta because lose valuable nutrients.

• Al dente means firm to the bite. Term used when pasta is done.

How to Cook Rice

• Bring liquid to a boil

• Add rice and cover

• Bring to a boil again

• Reduce heat and simmer

• Keep covered and stir as little as possible

How to tell if the rice is done.

• Rice will be moist, tender but firm with no liquid left in the pot. If liquid remains cook with lid off until liquid is absorbed or evaporates.