What are Grains?

• All grass family, also called cereals• Seeds of the plant know as kernels • Also called the fruit of the plant or berries• Three main parts

– Bran –outer layer– Endosperm-larger part-protein & starch (complex

carbos)- is the plants food source.– Germ-the seed that grows new plants– Hull-inedible outer coat on some grains– DRAW A PICTURE OF THE GRAIN KERNEL-

pg.449.

Nutritional Value

• Complex Carbohydrates• Proteins• Fiber• B-vitamins• Vitamin E• Iron• Zinc• Minerals• During processing many of these items are

removed. Read the label to find out!!!

Types of grains

• Wheat– Wheat berries– Bulgur– Cracked wheat– Whole wheat– All purpose flour

• Bleached • Unbleached• Self rising• Bread

– Cake flour or pasty flour

• Rice– Long grain-most used in US– Medium grain-plump, tender, moist. Good for

salads and puddings– Short grain-moist and sticky. Used in Asian

cuisine, and creamy Italian dishes

• Corn– Cornmeal-ground, dried corn– Hominy- dried kernel with hull and germ removed– Corn nuts-– Popcorn-– Cornstarch-endosperm that is finally ground

• Oats– Rolled– Oat flour– Most oats are use to feed livestock.

Other types of Grains• Amaranth-tiny round seeds-Aztecs.• Barley-Mild flavor-US-in soups, staple in Asia, Middle East, and

Europe• Buckwheat-nutty flavor- used as breakfast cereal in US• Couscous-North Africa-flavor similar to pasta• Kasha-US- as a Breakfast cereal-used a lot in Eastern Europe,

Middle East and Asia• Millet-small and yellow-Europe, Asia, North Africa staple• Quinoa- small and round-South America• Rye-dark strong flavor-North Europe• Spelt-mellow nutty flavor-South Europe• Teff-tiny mild nutty flavor grain- North Africa staple• Triticale-cross between wheat and rye

Bran

Wheat-Zoom

Rice

Grits-Corn

Oatmeal-oats

Pastas

• Italian = paste• Many shapes and sizes• Use mostly durum wheat-processed into semolina flour• Make a paste dough• Rolled out• Shaped-see pg 455.• Can be colored and flavored with vegetables• Can be dried or fresh.• Oriental noodles are made of rice, potato, cornstarch,

bean starch, buckwheat• Cook pastas to al dente• Do not rinse-this removes nutrients.

How to cook Grains

• Read the directions on the package!!!!!!!!• Don’t over cook• Stir occasionally to prevent sticking.• Try different grains • Can be served with fruits, fresh and dried,

vegetables, nuts, mix with herbs and spices, as well as each other.

• Cheap and easy to use• Very flexible!• Make sure you have plenty of water.