11 Potatoes Grains 11 2 Grains Objectives Outline

11 Potatoes & Grains 11. 2 Grains

Objectives • Outline methods to select, receive, and store grains • Describe physical properties of grains • Distinguish between various forms of grains • Using a variety of recipes and cooking techniques, prepare grains

Terms Arborio Germ (ahr-BORE-eeoh) Bran Pilaf (PEEL-ahf) Grain Risotto (ree-ZO-to) Durum wheat Hull Semolina Endosper m Milling process Stone ground Whole grain

Intro • Grains: grasses that grow edible seeds • Whole grains: have not been milled • Hull: protective coating, or husk that surrounds the grain • Bran: tough layer surrounding the endosperm – Good source of fiber and B vitamins

Intro • Endosperm: largest part of grain, and major source of protein and carbohydrate • Germ: provides trace of fat and is rich in thiamine

Parts of Grain

Intro • Grains, like beans and potatoes are starchy • Farinaceous (fare-eh-NAY-shus) refers to starchy foods

Grains and Processing • Processed grains: cut, crushed, rolled, ground are all forms of milling • Whole grains: minimally processed, just husk or hull is removed, long cooking times, sometimes parcooked to or precooked • Whole grains stored 2 -3 weeks (fat/germ)

Grains and Processing • Refined grains: highly processed, less nutritional value, fewer vitamins, minerals, and fiber (Durum – Semolina) • Pearl grain: bran removed • Cracked grain: cut into large pieces • Meal: fine particles • Rolled: cooked and flaked

Rice Long-grain rice: four to five times longer than it is wide, fluffy. Example: Basmati, Thai Jasmine Medium-grain: shorter than longgrain, tends to stick. Example: Calrose, brown rice Short-grain: almost round, high starch, sticky. Example: Arborio, sweet rice, glutinous rice Wild rice: seed of a marsh grass, not related, nutty flavor

Wheat berries: whole kernel of wheat, not hulled, polished, or steamed Cracked wheat: made by crushing wheat berries into pieces Bulgur: made from steamed whole wheat berries that are crushed into small pieces (Tabouli) Wheat bran: made from the bran surrounding the wheat kernel

Corn • Only grain eaten both fresh and dried • Good source of niacin if treated with alkaline solution (lye) • Hominy: (HOM-uh-nee) whole dried corn kernel with hull and germ removed • Posole: (poh-SOH-leh) whole kernel with germ and bran intact and soaked in alkaline solution • Grits: made from cracked hominy

Corn • Cornmeal: whole corn ground into meal • Masa Harina: cornmeal made from posole • Polenta: Italian term for cornmeal

Other Grains Oats: available as groats, oatmeal, rolled or old-fashioned, quick cooking, instant, oat flour, oat bran Barley: available as pearled, Scotch, and flour Quinoa: available as whole kernels, high-protein ancient South American grain Rye: available as berries, flakes, and flour

Grain Cooking Methods • Boiling/steaming – Boiled grains are made by stirring a measured amount of grain into a large pot of boiling salted water – Steamed grains are made by stirring a measured amount of grain into a measured amount of liquid and then cooked covered until grain has absorbed liquid

Grain Cooking Methods • Pilaf – Middle east origin – Usually rice – First sautéed in pan with oil or butter, then add hot liquid, cover, cook – Results in firmer texture

Grain Cooking Methods • Risotto – Italian rice dish made with Arborio rice – First sautéed, small amounts of hot liquid added and stirred until absorbed, process repeated until liquid is used – Produces a creamy dish

Grain Presentation • Hot grain dishes – Entrée, side dish, appetizer – Risotto, polenta • Cold grain salads – Tabouli, etc.