Bread, Rice, Grains and Cereal

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Bread, Rice, Grains and Cereal
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Servings of Bread, Rice, and Grains

• The Food guide pyramid recommends 6-11 ounces of
  breads, grains, rice, pasta or cereal each day.
• How big is an ounce?
• ½ cup cereal
• 1 slice of bread
• ½ a large bagel
• ½ cup cooked pasta

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How BIG is your serving?

• Most people have 2-4 cups of cereal in a bowl..
• Most people have the entire bagel. One Big Mac?
• It adds up quickly.

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Cooking Pasta

• Cooked in large amounts of boiling water
• The pasta must be able to circulate in the
  boiling water to cook evenly
• Al dente means firm to the bite

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Pasta

• Cook for recommended time according to the
  package (or a little less)
• Drain and enjoy
• DONT RINSE!!! This gets rid of nutrients

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Quick Breads

• Quick and Easy to make
• Do not require kneading
• Use baking soda or baking powder as a leavening
  agent.
• Muffins, biscuits, pancakes, corn bread, and
  fruits breads are examples
• More?

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Leavening Agent?

• What is a leavening agent?
• Makes the bread or other recipe rise.

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Quick Breads

• Can be a good source of
• Carbohydrates
• Protein
• B vitamins
• Iron

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Muffins

• Muffin Method
• Mix all Dry ingredients
• Make a well in the center
• Beat all Liquid ingredients
• Pour liquid ingredients in to well.
• Mix until just moistened
• Fold in ingredients such as chopped nuts

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Muffins

• Why Mix until just moistened?

You dont want to develop the Gluten in quick
breads! (This is the protein found in flour that
will make your muffins tough and tunneled)
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Biscuits

• Cut the fat into the flour using a pastry blender
• This leaves the fat in fine particles
• During baking this fat will melt between the
  layers of flour, giving a flaky texture.

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Yeast Breads

• Use Yeast for leavening
• Sugar provides the food for yeast to grow.
• The water temperature must be just right
• Too cold and the yeast wont be activated
• Too hot and you will kill the yeast

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Yeast Breads

• Yeast when properly mixed with water (right
  temperature) and sugar will create Carbon
  Dioxide
• This gas trapped inside of your flour will make
  your bread light and fluffy.
• Yeast is the leavening agent.

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Yeast Bread

• 5 simple steps
• Mix the dough
• Knead the dough
• Let it rise
• Shape
• (Sometimes let it rise again)
• Bake

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Why do you KNEAD yeast bread?

• Kneading will develop gluten.
• This will create elasticity in the dough so that
  it can expand and trap the carbon dioxide bubbles
  produced by the yeast.
• Trapped bubbles dough rising.

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Rice

• Short grain
• Sticky
• Good choice for creamy dishes
• Good for chopsticks

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Rice

• Medium Grain
• Plump
• Tender
• Moist
• Stick together a little

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Rice

• Long grain
• Fluffy
• Dont stick together
• Most common American rice (Uncle Bens)

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Preparing Rice

• Simmer recommended water
• Add rice
• Cover
• Reduce heat
• Simmer until rice is moist and tender but not firm

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Grains More than white flour

• Barley
• Brans
• Bulgar
• Cornmeal
• Couscous
• Cracked Wheat
• Grits

• Kasha
• Millet
• Oats
• Quinoa
• Triticale
• Wheat Berries
• (Dont write this down, it is just FYI)