Grain Products

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Grain Products
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Benefits of Grains

• Grains are universal and versatile
• They are nutritious, flavorful, and can be
  included in any meal

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Which part of the grain kernel will grow into a
new plant?

• The germ

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Nutrients in Whole Grains

• The endosperm contains complex carbohydrates and
  proteins
• The bran is rich in dietary fiber, B vitamins,
  and minerals
• The germ provides protein, unsaturated fats, B
  vitamins, vitamin E, iron, and zinc, as well as
  other minerals and phytochemicals

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Forms of Grains

• Whole grains or berries
• Pearled grains
• Grits, cracked grains, or steel-cut grains
• Flakes or rolled grains
• Meal
• Bran
• Germ
• Flour

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Processed Foods are Less Nutritious than
Whole-Grain Products

• Processing removes the bran and germ and the
  vitamins and minerals in them
• Although some nutrients are restored through
  enriching and fortifying, many are lost

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Types of Rice

• Long grain fluffy when cooked, stays separated
• Medium-grain- shorter, becoming plump, tender,
  moist, and slightly sticky when cooked
• Short-grain round and has the highest starch
  content. Very moist and sticky when cooked and
  is popular in Asian and Italian cuisines
• (Basmati long-grain with a fragrant, nutlike
  aroma taste)

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Varieties of Rice based upon Processing Methods

• Enriched or white rice
• Brown rice
• Converted rice (beige color- more nutrients than
  white rice, but shorter cooking time than brown
  rice)
• Instant rice
• Wild rice

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Grains Used in Breakfast Cereals

• Wheat
• Oats
• Corn
• Used in ready to eat cereals and those that need
  cooking

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Whole grain Bread

• If the label says whole wheat, the product is
  made from the whole grain
• Unless the label lists whole wheat as the first
  ingredient, the product is made mostly from white
  flour

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Grain Products that should be Refrigerated

• Fresh pasta
• Whole grains
• Whole grain products
• Because whole grain products contain oil, they
  can spoil at room temperature if not used quickly

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Bread storage in Refrigerator in Humid Weather

• In humid weather, bread can become moldy

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Cooking Grains in the Microwave is Not Recommended

• Grains need time to absorb liquid and soften
• Microwaving does not save time

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Steps to cook pasta

• 1. boil water in a big pot and add the pasta
  slowly so the water continues to boil2. stir the
  pasta occasionally as it cooks to prevent
  sticking3. cook it until it is al dente, or firm
  to the bite4. drain it in a colander

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Ways to Serve Pasta

• Long, flat pasta is served with tomato or cream
  sauce
• Large, hollow shapes are stuffed and baked in a
  sauce

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Steps to Cook Rice

• 1. bring water or broth to a boil
• 2. add rice, cover, and bring to a boil again
• 3. reduce heat and simmer, stirring as little as
  possible, until the rice is moist and tender but
  firm, with no liquid left in the pot

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Over-stirring Grains while cooking

• Rice and other grains become sticky, gummy, or
  pasty when over-stirred

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Bulgar

• Bulgar is cooked by pouring boiling water on it
  and letting it stand for 30 minutes