Grain FoodsGrain Foods

Chapter 14Chapter 14

Page 257Page 257

I. CerealsI. CerealsA. Starchy grains that are suitable for use as A. Starchy grains that are suitable for use as foodfood

B. Grain StructureB. Grain Structure1. kernel- whole seed of the cereal1. kernel- whole seed of the cereal

a. bran- outer protective a. bran- outer protective coveringcovering

- high in fiber & protein- high in fiber & proteinb. endosperm- largest partb. endosperm- largest part

- contains starch & - contains starch & proteinprotein

c. germ- reproductive partc. germ- reproductive part- many vitamins, - many vitamins,

minerals minerals and proteinand protein2. Whole grain- cereal product 2. Whole grain- cereal product

contains contains all 3 parts of the kernelall 3 parts of the kernel3. refined- bran & germ have been 3. refined- bran & germ have been removedremoved

II. Types of CerealII. Types of CerealA. Flour- normally made from ground wheatA. Flour- normally made from ground wheat

1. all-purpose flour1. all-purpose floura. milled & sifted blend of wheata. milled & sifted blend of wheatb. mainly the endospermb. mainly the endospermc. Used for general cooking & c. Used for general cooking & bakingbaking

2. bleached flour- whiter but no 2. bleached flour- whiter but no nutritional differencenutritional difference3. cake flour3. cake flour

a. made from soft wheata. made from soft wheatb. feels soft and silkyb. feels soft and silky

4. instant/quick mixing 4. instant/quick mixing a. all purpose flour that mixes a. all purpose flour that mixes easily with liquidseasily with liquidsb. used for gravies and saucesb. used for gravies and sauces

5. Self Rising5. Self Risinga. all purpose flour with a a. all purpose flour with a leavening agent & salt addedleavening agent & salt added

6. Whole Wheat6. Whole Wheata. contains the entire kernala. contains the entire kernalb. gives a nutlike flavor and b. gives a nutlike flavor and course texturecourse texture

7. Potato Flour- cooked potatoes that 7. Potato Flour- cooked potatoes that are dried & groundare dried & ground

B. Rice- white, starchy endosperm of the B. Rice- white, starchy endosperm of the rice rice kernalkernal

1. Brown rice- hull is removed but has 1. Brown rice- hull is removed but has the bran & germthe bran & germ

2. Types2. Typesa. long grain- dry & fluffy when a. long grain- dry & fluffy when cookedcookedb. short grain- small & sticky b. short grain- small & sticky when cookedwhen cooked

3. Parboiled- has been processed to 3. Parboiled- has been processed to improve nutrition & qualityimprove nutrition & quality4. Precooked/Instant Rice- cooked, 4. Precooked/Instant Rice- cooked, rinsed & driedrinsed & dried5. Wild Rice- not really rice5. Wild Rice- not really rice

a. seed of a grass grown in a. seed of a grass grown in MinnesotaMinnesota

C. Pasta- nutritious shaped dough that may C. Pasta- nutritious shaped dough that may or may not be driedor may not be dried1. made from duram wheat1. made from duram wheat2. comes in many shapes & sizes2. comes in many shapes & sizes

D. Other Grain ProductsD. Other Grain Products1. Cornmeal- ground corn1. Cornmeal- ground corn2. Hominy- corn minus the hull 2. Hominy- corn minus the hull

& & germgerm3. Cornstarch- refined starch 3. Cornstarch- refined starch

from the endospermfrom the endosperma. used as a thickening a. used as a thickening

agentagent4. Pearl Barley- whole barley 4. Pearl Barley- whole barley

minus the hull minus the hull a. very good for soupsa. very good for soups

5. Farina- wheat product5. Farina- wheat producta. used to make cooked a. used to make cooked breakfast cerealbreakfast cereal