GRAINS

7 PRINCIPLE GRAINSWheat, rice, oats , barley, corn, buckwheat and rye.

The main uses for grains are cereals, flour and pasta.

GRAINS AND GRAIN PRODUCTS

Grains are the seeds of plants in the grass family.

Seeds have three basic parts: Bran Endosperm Germ

NUTRIENTSBran: B Vitamins, Minerals, Protein,

Fiber

Endosperm: Complex Carbohydrates, Protein

Germ: Vitamins B and E, Proteins, Unsaturated Fat, Iron, Zinc

BREADS 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.

PASTA 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.

RICE

TYPES OF RICE White Rice Brown Rice Instant Rice Converted Rice Specialty Rice:

Arborio Basmati Jasmine

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

WHITE RICE

WHITE RICEShort-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.

BROWN RICEThis type of rice has the bran layer

left on

BROWN RICE

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

INSTANT RICE

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

CONVERTED RICELong-grain rice that has been partially cooked under steam pressure, re-dried, and then milled and processed.

ARBORIO RICEIs a short-grain Italian rice used to

make specialtydishes such as risotto.

BASMATIThis extra-long-grain rice is widely

used in India and surrounding countries. It has a unique nutty flavor.

JASMINE RICEThis long-grain rice is mainly from

Thailand.It is very fragrant, a little like basmati but

more delicate and floral.

ADDITIONAL GRAINSSome grains that like rice can be prepared and eaten as side dishes include;

Couscous Quinoa bulgur

COUSCOUS A type of North African semolina made

from crushed durum wheat.

QUINOAThis Ancient grain from Central

America is one of the best sources of grain

protein.

BULGURA type of cracked wheat that has

been partially cooked or parched.

COOKING RICEThere are three main methods of cooking

rice

Boiling and Steaming Risotto Pilaf

BOILING AND STEAMING 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

RISOTTO Sauté rice and onions in butter Add stock gradually, stir frequently When rice softens add butter and

cheese

PILAF Rice is first sautéed in fat then cooked in

liquid Additions can be madeto pilaf such as: • Carrots• Celery• Mushrooms• Nuts• bacon

MISE EN PLACE Pronounced [MEEZ ahn plahs] French term, which literally means

“Everything in its place.” Organize and plan your work. Measure and prepare your ingredients

before you begin cooking

STIR FRY

MISE EN PLACE1) Read recipe thoroughly to be sure you

have ingredients and equipment required

2) Mince, chop, slice or otherwise prepare your meat and vegetables

3) Mix ingredients for sauce4) Boil and steam your rice5) Stir-fry ingredients according to recipe

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.