Grains

1
Grains

• The seeds of grasses that human beings have
  learned to cultivate for food.
• Grains are basic foods in almost any cuisine.
• Grains provide the majority of calories and
  nutrients in most diets.

2
Parts of a Grain
3
Types of Grains

• Processed Grains
• Grains that have been prepared to use as food
• Can be cut, crushed, rolled, or ground which is
  referred to as milling
• Some of these steps are necessary to make the
  food digestible or able to store well
• Some steps change the flavor, texture, color, or
  shelf life

4

• Whole Grains
• Just the husk or hull is removed and there is
  minimal processing
• Take longer to cook
• Parcooked grains - partially cooked whole grains
  that are then easier and quicker to cook
• Refined Grains
• Highly process grains
• have less nutritional value
• The more processing there is the more layers of
  the grain that are removed.

5

• Pearl Grains and Other Refined Grains
• A grain in which the bran has been removed
• Makes the grain lighter in color and quicker to
  cook
• Germ is also removed
• Removes oils, vitamins minerals
• Helps improve shelf life because oils cant turn
  rancid
• Cracked Grain
• Whole kernels that are cut into very large pieces
• Have a very coarse texture
• Examples cracked wheat, Bulgar wheat

6

• Meal
• Grains that are milled into fine particles by
  rolling the grain between steel drums or stone
  wheels
• Example cornmeal
• If grain is parcooked it can be rolled to produce
  flakes instead of ground

7
Types of Grains

• Rice
• Wheat
• corn

8
Rice

• Hull is removed by passing the rice through
  rollers
• Brown rice - rice that retains some or all of its
  bran
• Slightly nutty taste
• Takes longer to cook
• White rice - all the bran has been removed

9

• Converted rice - rice that is parcooked before it
  is milled
• All varieties of rice can be processed as white
  rice or brown rice
• Long Grain Rice fluffy and dry
• Medium Grain Rice moist and sticks together
• Short-grain rice high starch content and sticky

10
(No Transcript)
11
Wheat

• Ancient grain that has evolved into a number of
  different types
• Wheat berries whole kernel of wheat without
  being hulled, polished, or steamed
• Cracked wheat large pieces of crushed wheat
  berries.
• Bulgur wheat steamed whole wheat berries
  crushed into small pieces
• Wheat Bran the bran surrounding the wheat
  kernel

12
(No Transcript)
13
Corn

• Only grain that is eaten both fresh and dried
• Kernels can be either white or yellow
• Forms of corn
• Hominy whole dried corn kernel that has the
  hull and germ removed
• Posole the whole kernel with the germ and bran
  still intact and soaked in an alkaline solution
  to make the hull softer and easier to digest.
• Cornmeal finely ground corn
• Ground whole corn is grits and comes coarse,
  medium or fine. Hominy grits made for hominy.
  Posole cornmeal is called masa harina. Polenta
  is an Italian term for cornmeal.

14

• Oats
• Oat groats - whole grain oat with hull removed
• Oatmeal - coarsely ground oats used as hot cereal
  and in baking
• Rolled oats - made from steamed groats that is
  rolled into flakes
• Quick cooking oatmeal - rolled oats cut into
  smaller pieces to reduce the cooking time
• Instant oats - partially cooked rolled oats that
  has been dried before being rolled again

15

• Barley
• Looks like a doubled grain of rice
• Most commonly sold as pearl barley which is
  milled several times to remove the husk and bran
• Scotch barley or pot barley is milled with some
  bran remaining
• Rye
• Rye berries is the whole grain
• Rye flakes are when the berries have been through
  a roller
• Quinoa
• High-protein grain
• Round kernels that become fluffy and light when
  cooked
• Place quinoa is bowl of cold water rub between
  your palms until the water is clear before
  cooking

16
Storing Grains

• Grains should be stored in a cool, dry location
  in containers with tight lids
• Whole grains should be stored in the frig or
  freezer if kept more than a few weeks.

17
Preparing Grains

• All grains must be prepared by adding liquid by
  some method
• Cooked grains should be tender
• Some grains separate easily after cooking and
  other stick and clump together
• Fluffy grains soak up juices
• Sticky grains work best with chopsticks

18
Boiling and Steaming Grains

• Boiling grains are made by simply stirring a
  measured amount of grain into a pot of boiling,
  salted water and then simmering until tender.
• Steamed grains are made by stirring a measured
  amount of grain into a measure amount of liquid
  that is just enough for the grain to absorb. The
  pot is then covered as the grain cooks.

19
Preparing Cereal and Meals

• Cooked grain meal is made by stirring the grain
  into a simmering liquid.
• Grains should be added in a thin stream while
  constantly stirring to avoid lumps.
• They should be stirred throughout their cooking
  in order to develop a creamy, smooth texture.
• Mush and porridge are general-purpose names for
  cooked grain meal. Other names are regional.

20
Preparing Pilaf

• A grain dish (usually rice) that is first sauteed
  with oil or butter before adding a hot liquid.
  It is then covered cooked over direct heat or
  in the oven.
• The grain has a slightly firmer texture than from
  boiling.

21
Steps for Rice Pilaf

• Heat oil or butter in a pan.
• Add onions and saute.
• Add grain all at once and saute.
• Add liquid to the grain and bring to a simmer.
• Add any remaining flavorings.
• Cover the pot and finish cooking. Do not stir
  the pilaf as it cooks.
• Test for doneness.
• Remove from heat and keep covered for 5 minutes.

22
Preparing Risotto

• Italian rice dish made with arborio rice which is
  a round, short-grained rice that becomes creamy
  when cooked
• First sauteed the rice then add a small amount of
  liquid and stir until absorbed.
• Gradually add more liquid, stirring constantly,
  until creamy
• Final consistency should be pourable

23
Presenting Grains

• Grains are versatile and can be served at any
  meal, both hot and cold. They could be a side
  dish, entrée or appetizer.
• Hot Grain Dishes serve as soon as possible after
  cooking
• Cold Grain Salads grains must be cooked first
  before combining with other salad ingredients.