GRAINS WHEAT CORN RICE OATS BARLEY RYE Quick

GRAINS WHEAT, CORN, RICE, OATS, BARLEY, RYE, Quick breads, cereals, pasta

Dried seed of grass family § Popular because § Easy to grow § Easy storage § Easy to transport § Used in every part of the meal and at every meal

Whole grain § Bran – 6 layers of protection; fiber § Endosperm – largest part, starch § Germ – smallest part, contains most of nutrients

WHEAT § Whole – all 3 parts of grain used § White – only endosperm used; usually enriched (nutrients added back in which were lost during processing) § Durum – used to make pastas

CORN § Hominy – large, dried pieces of endosperm § Grits – ground hominy § Corn syrup § Cornstarch § Corn oil (from germ) § Cornmeal § Popcorn

RICE § § § Brown – whole Polished – only endosperm Converted or parboiled – steamed; then bran and germ removed leaving more nutrients than polished Long grain – light and fluffy after cooking Short or medium grain – stick together when cooked Wild rice – is NOT rice or a grain – is seed of water plant

OATS § § § Most healthy grain Oatmeal Ingredient § § § § Apple crisp Breakfast cereal Granola Muffins Cookies Meatloaf Crackers

BARLEY § Added to soups and baby foods § When sprouted produces malt used to make drinks and candies

RYE § Ground into flour to make § Pumpernickel bread § Rye bread § Crackers

BUYING AND STORING § The easier to prepare, the more expensive (ready-to-eat) § Store in cool, dry place for year or more § Whole grains last longer in fridge – keeps oil in germ from turning rancid (spoiling) § Store cooked – in fridge for a few days; in freezer for up to 6 months

PREPARING GRAINS § Follow directions – undercooked grains are gummy and sticky; overcooked grains are mushy and bland § Use the right amount of water § Don’t rinse

BUYING AND STORING PASTAS § Sold dried, fresh, canned, frozen, and ready-to-eat § Color – yellow § Green – added spinach § Red – added tomato § Noodles – pasta w/ eggs added § 5 basic shapes of pasta § Tubes, rods, ribbons, special shapes, filled

PREPARING PASTA § Bring water to rapid boil § Add pasta slowly so water doesn’t stop boiling (non-boiling water causes sticking) § Can add tsp oil to help prevent sticking § Gently stir once or twice § Cook to AL DENTE – firm and chewy; done when not white in center

ASSIGNMENT § ORGANIZE AND CLEAN KITCHENS § DECIDE WHICH GRAIN TO USE IN A LAB § § § Hominy, grits, cornmeal Brown rice, wild rice Oatmeal § FIND A RECIPE AND TURN IN A MARKET ORDER AND LAB PLAN *have lab approved before filling in order and plan