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468 Unit 7 Food Preparation

CHAPTER

Writing Activity

Grain Products

Great Grains Chances are, grains play a significant role in your diet. What do you know about their

flavors, forms, and uses? Choose a type of grain you like and write a report about it.

Writing Tips Follow these steps to write a report:Locate sources of information.Take notes on what you find.Organize the information into an introduction, a body, and a conclusion.

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Report

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Activate Prior KnowledgePopular Grains Pasta is just one of many grains. What other grain foods can you name?

Chapter 30 Grain Products 469

Reading Guide

Academic Standards

Graphic Organizer Go to this book’s Online Learning Center at glencoe.com to print out this graphic organizer.

Before You ReadPreview Skim through the chapter, and examine the photos and figures. Think about how frequently you eat grains.

English Language Arts

NCTE 4 Use written language to communicate effectively.

MathematicsNCTM Algebra Represent and analyze mathematical situations and structures using algebraic symbols.

ScienceNSES B Develop an under-standing of the structure and properties of matter.

NCTE National Council of Teachers of English

NCTM National Council of Teachers of Mathematics

NSES National Science Education Standards

NCSS National Council for the Social Studies

Read to LearnKey Concepts

Describe how food is made from grains. Explain how the processing of grains can affect their nutritional value. Name and describe six grains used around the world.Explain what to look for when buying grain products.Describe how to prepare grains for eating.

Main IdeaGrains are a versatile, nutritious, and flavorful addition to meals and an economical way to stretch a food budget.

Content VocabularyYou will find definitions for these words in the glossary at the back of this book.■■ grains ■■ whole grain ■■ noodles■■ kernels ■■ wheat ■■ leavened bread■■ bran ■■ rice ■■ flatbread■■ endosperm ■■ pasta ■■ whole wheat■■ germ ■■ macaroni ■■ al dente■■ hull

Academic VocabularyYou will find these words in your reading and on your tests. Use the glossary to look up their definitions if necessary.● considerable● translucent

Graphic OrganizerUse a graphic organizer like the one below to identify and briefly describe three common types of rice grains.

RICE GRAINS

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http://www.glencoe.com


Grain Sourcing and Harvesting

Few foods are as versatile as grains. Grains

are a nutritious, flavorful addition to meals and

an economical way to stretch a food budget.

Grains are plants in the grass family cul-

tivated for their fruits or seeds. Common

grains in North America include wheat, corn,

rice, oats, rye, barley, buckwheat, and mil-

let. Grains produce many small, separate dry

fruits called kernels, which are harvested and

processed for food. Because grain kernels are

fruits, grains are sometimes called berries, as

in wheat berries.

Every grain kernel has three main parts.

The bran is the edible, outer layer of the ker-

nel. The endosperm is the largest part of the

kernel, which is made of proteins and starches

that supply the plant with food. The germ is

the seed that grows into a new plant. Some

grains are covered with an inedible outer coat

called the hull, which is removed after har-

vesting. Figure 30.1 shows the parts of a grain

kernel without a hull.

Grains are processed into several forms for

different uses. For example, oats are rolled and

flaked for use in hot cereals and cookies and

ground into flour.

Identify What are the three main parts of a grain kernel?

Nutrients in GrainsWhole grains are rich in nutrients. The

endosperm consists mostly of complex car-

bohydrates and proteins. The bran contains

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.

Figure 30.1 Parts of a Grain Kernel

Three Parts A grain kernel has three main parts. All three parts are

used to make whole-grain products. The parts are separated and used

individually to make other grain products. Which part of the kernel contains the plant’s food supply?

Bran

Endosperm

Germ


All grains must be processed before you eat

them. The type of processing affects a grain’s

nutrient value. Whole-grain products, includ-

ing whole-wheat flour and whole-grain break-

fast cereals, are made of the entire kernel and

so contain most of the original nutrients.

Grains’ bran and germ are often removed

during processing, leaving only the endosperm.

White flour and many breakfast cereals are

made this way. Removing the bran and germ

removes most of the vitamins, minerals, phy-

tochemicals, and dietary fiber. According to

federal law, some of nutrients lost in process-

ing must be replaced. Replacing nutrients lost

through processing is called enrichment. Some

grain products are also fortified with nutrients

such as iron to make them more nutritious.

Defi ne What is a whole-grain product?

Grains and Grain Products

Grains can be prepared in many different

ways:

Served plain or topped with vegetables,

seasonings, and sauces.

Used in side dishes, casseroles, soups, and

baked goods.

Added to soups and stews to thicken them.

Cooked and eaten hot as breakfast cereals.

Cooked into desserts by adding sweeteners

or fruits.

Most meals include at least one grain. If

you eat oatmeal for breakfast, a sandwich on

wheat bread for lunch, and rice for dinner, you

have eaten three different grains in three dif-

ferent ways.

WheatWheat is one of the oldest cereal grains.

Thousands of wheat varieties exist. Most bread

and pasta is made with wheat. Other grain prod-

ucts made from wheat or other grains include:

Wheat Berries Wheat berries are the entire

wheat kernel, including the bran and germ.

Wheat berries are very chewy and can be

cooked as a cereal or used in grain dishes.

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Buckwheat Buckwheat is the seed of a non-

grass plant that is used like a grain. It has a

nutlike, earthy flavor and is high in protein and

other nutrients. Buckwheat is often ground into

flour or crushed and used as breakfast cereal.

Buckwheat flour makes tasty pancakes.

Bulgur Bulgur is wheat kernels that have been

steamed, dried, and crushed. Bulgur is tender

and has a chewy texture. It is used in main

dishes, in salads, and as a side dish. It is also

used in baked goods and as stuffing. Bulgur

is the main ingredient in tabbouleh, a Middle

Eastern salad with chopped tomatoes, onions,

parsley, mint, lemon juice, and olive oil.

Couscous (=k<s-,k<s) Couscous is the steamed,

cracked endosperm of durum wheat. It is a sta-

ple in North African cuisines. Couscous has a

flavor similar to pasta and is used as a cereal,

in salads and main dishes, or sweetened for

dessert. It is traditionally served under a meat

or vegetable stew.

Cracked Wheat Cracked wheat is made from

crushed wheat berries. Cracked wheat is de-

branned during processing. Cracked wheat has

a tough, chewy texture and is often added to

bread.

Kasha (=k&-sh`) Kasha is hulled, roasted, and

crushed buckwheat. It is used extensively in

Eastern European, Middle Eastern, and Asian

cuisines. Kasha has a pleasant, nutty flavor

and is used in the United States as a breakfast

cereal or a side dish.

Daily Grain Needs

The foundation of a healthy diet, grains make up the biggest portion of MyPyramid. On a 2,000-calorie diet, a person needs 6 ounces of grains each day. Half of these should be whole grains. The following servings equal one ounce: ½ cup of cooked rice, pasta, or cooked cereal, 1 ounce of dry pasta or rice, 1 slice of bread, 1 small muf-fin, or 1 cup of ready-to-eat cereal flakes.

Think About It What do you think is the reason behind MyPyramid’s advice to make half of the grains you eat each day be whole grains?


Quinoa (=k#n-+w&) Quinoa is a small, ivory-

colored, rice-like grain that has more protein

than any other grain which makes it a popu-

lar staple with vegeterians. Quinoa is also glu-

ten free, which makes it a popular grain with

people allergic to gluten. It is popular in South

American cuisines and was a staple of the

Incas. Quinoa cooks quickly and has a unique,

mild flavor. It is used as a side dish and in

soups, puddings, and salads.

Spelt Spelt is a type of wheat that has been

used for thousands of years in southern Europe.

Spelt has a mellow, nutty flavor, and spelt flour

can be substituted for wheat flour in baking.

Spelt also is used in pasta. Spelt is sometimes

tolerated by people who have wheat allergies.

Triticale (+tri-t`-=k@-l#) Triticale is a cross between

wheat and rye, with more protein than wheat.

It can be used in cereals and main dishes and

combined with other cooked grains.

RiceRice is the starchy seed of plants grown in

flooded fields in warm climates. Much of the

world’s rice grows in Asian paddies, or wet-

lands, but some is grown in parts of the United

States.

Types of Rice GrainsRice is often described by the length of

its grain. Each type of rice has a different

purpose.

Long-Grain Rice Long-grain rice is the most

popular rice in the United States. When cooked,

the grains are fluffy and stay separated. Long-

grain rice hardens when it cools, so it does not

work well for puddings and cold salads. It is

often used as a side dish. Basmati (+b&z-=m&-t#)

rice is a long-grain rice with a fine texture and

a nutlike aroma and flavor.

Medium-Grain Rice Medium-grain rice is

plump, tender, and moist. The grains of medium-

grain rice stick together, but not as much as the

grains of short-grain rice do. Medium-grain rice

works well for puddings and cold salads.

Short-Grain Rice The grains of short-grain rice

are almost round, and they have the highest

starch content of the three types of rice. When

cooked, the grains are moist and stick together.

Short-grain rice is usually used for creamy

dishes and molded rice rings. Asian cuisine

uses short-grain rice because it is easy to pick

up with chopsticks. Italian arborio (+&r-=b}r-#-%)

rice is a short-grain rice used to make risotto

(ri-=s}-(+)t%), a creamy rice dish.

Quinoa is a grain prized for its protein. Why do people with wheat allergies often like Quinoa?

Jewel of Grains


Rice ProcessingRice is processed in several different ways,

yielding products with different colors, tex-

tures, and nutritional values.

Enriched Rice Enriched, or white, rice has its

bran and germ removed, leaving only the

endosperm. White rice loses some of the nutri-

ents, phytochemicals, and dietary fiber found

in brown rice when it is processed.

Brown Rice Brown rice is the whole-grain

form of rice. Only the hull has been removed.

The bran, endosperm, and germ remain, along

with all the nutrients and dietary fiber. Brown

rice takes longer to cook than white rice and

has a nutlike flavor and chewy texture. Brown

rice and white rice have similar amounts of

calories, carbohydrates, fat, and protein.

Brown rice should not be stored for more than

six months.

Converted Rice Converted rice is steamed

under pressure to save nutrients before the

hull is removed. It takes longer to cook than

white rice but it has more nutrients than white

rice because it is enriched.

Instant Rice Instant rice is precooked and

dehydrated before packaging. It takes only a

few minutes to prepare, but it is not as nutri-

tious as rice that takes longer to cook.

CornCorn is the most popular food plant in the

world and the most widely grown crop in the

United States. As far back as 3500 BCE, people

were raising corn in Central America. Today

the corn plant is also used for many purposes

other than food, including making plastics,

dyes, and ethanol fuel.

Corn is popular as a vegetable, on the cob

or as kernels. Hominy is the dried kernel with

the hull and germ removed, leaving only the

endosperm. When hominy is coarsely ground,

it becomes grits, which can be served as a side

dish or used in casseroles. Cornmeal, which is

used to make cornbread, comes from ground,

dried, corn kernels. Cornmeal is also used to

make polenta. The endosperm of corn is also

ground into a fine flour called cornstarch, which

is used as a thickener in sauces and fillings.

OatsOats have a pleasant, slightly sweet flavor.

Most of the oat grain produced in the world is

used to feed livestock. In North America, oats

are usually eaten as a hot breakfast cereal or

used in baked goods. Oats contain consider-

able, or large, amounts of nutrients and

dietary fiber. Quick-cooking oats and oatmeal

are available.

Other GrainsWheat, rice, corn, and oats are the most

popular grains in North America. However,

many other grains are used around the world.

Amaranth (=a-m`-+ran(t)h) These tiny round

seeds that get thick and sticky when cooked

were the staple crop of the Aztecs. Amaranth

has a sweet, nutty flavor, and it can be used as

a hot cereal, as a side dish, or in puddings.

Barley Unlike other grains, the entire kernel

of barley contains dietary fiber. Barley is one

of the most ancient grains and a staple in Asia,

the Middle East, and parts of Europe. Barley is

mild-flavored and chewy and is usually used in

soups and stews. Hulled barley lacks the outer

hull but has the bran, so it has more dietary

fiber than other types of barley. Pearl barley,

Adding OatsInexpensive and easy to find, oats have uses that go beyond breakfast cereal and granola. Grind rolled oats in a food processor to make oat flour. Use oat flour to replace up to one-quarter of the wheat flour in recipes for baked goods. Coat foods with oat flour or oatmeal before baking or pan-frying. Toast oats to give them a nutty taste and crunchy texture and make a fat-free alterna-tive to nuts and seeds. Use oat groats, also called Scotch oats or Irish oatmeal, instead of rice or barley in stuffing, stews, or casseroles.

Challenge Find a recipe in which you can substitute oats for another grain. In a paragraph, explain how you think oats would change the flavor, texture, or appearance of the recipe.


the most common form sold in supermarkets,

lacks the outer hull and bran, but still contains

half of the original fiber. Scotch (or pot) barley

is less processed than pearl barley and is used

in salads, soups, and casseroles.

Millet These small, round, yellow grains are a

staple in Europe, Asia, and North Africa. Millet

has a mild flavor and is used in breads and as

a breakfast cereal or side dish. Millet porridge

is a traditional Russian food.

Rye Often used in breads and crackers, rye is a

dark grain with a hearty flavor. It is less nutri-

tious than other grains but is high in minerals.

Rye is popular in northern Europe.

Teff Available in brown and white varieties,

teff is a tiny grain with a mild, nutty flavor. It is

native to North Africa and has been a staple in

Ethiopian cuisine for thousands of years. Teff

is used in flatbread, as a cooked cereal, and in

puddings.

Wild Rice Not a rice at all, wild rice is actu-

ally the seed of a water grass. Wild rice has a

crisp texture and nutlike flavor, and it is high

in protein and dietary fiber. The supply of wild

rice is limited, which makes it very expensive.

Wild rice is often sold combined with long-

grain rice.

PastaPasta is an Italian word meaning “paste”

that refers to dough made from flour and water.

Pasta includes macaroni, which is made from

durum (=d|r-`m) wheat flour and water, and

noodles, which have egg solids added for

tenderness.

Durum wheat is grown especially for pasta.

It is processed into semolina (+se-m`-=l#-n`) flour,

which gives pasta its characteristic yellow color

and nutlike flavor. Durum wheat products hold

their shape and firm texture when cooked.

Pasta dough is rolled thin and then formed

by machines into hundreds of different shapes.

Figure 30.2 shows some common pasta

shapes. Certain sauces go best with specific

shapes. For instance, smooth tomato, cream

sauces, and sauces with small pieces of food

complement long, flat pasta. Large, hollow

shapes are usually stuffed with a meat, veg-

etable, fish, or cheese mixture and baked in

a sauce.

Pasta is sold in both dried and fresh forms.

Dried pasta is the more common form. Pack-

ages of dried pasta are found with other shelf-

stable foods. Fresh pasta is perishable and is

found in the refrigerated section.

Breads are made from a variety of grains, including wheat, rye, and oats. Millet, wheat berries, and nuts and seeds are sometimes added to bread to give it flavor and crunch. What is the benefit of choosing whole-grain bread over white bread?

Great Grains


Figure 30.2 Common Types of Pasta

Shapes and Sizes Pasta shapes are both functional and decorative.

Larger shapes work well for baking, while smaller shapes are versatile

for sauces, soups, salads, and casseroles. Which of these pasta shapes work well in pasta salads? Why?

Egg NoodlesEgg noodles have egg solids added for tenderness.

Manicotti(+ma-n`-=k&-t#) Large tube-shaped pasta, usually stuff ed.

Orzo(=}rd-(+)z%) Small, rice-shaped pasta, good for salads and soups.

Linguine(li{-=gw#-n#) Long, narrow, fl at pasta. Holds sauces well.

Fusilli(fy<-=si-l#) Corkscrew pasta. Holds smooth sauces well and works well in salads.

Lasagne(l`-=z&n-y`) Wide, fl at noodles, usually baked with sauce.

Penne(=pe(n)-(+)n@) Straight tube-shaped pasta cut diagonally on the ends. Works well with most sauces and in baked dishes.

Fettuccine(+fe-t`-=ch#-n#) Long, fl at pasta, wider than linguine. Holds sauces well.

Elbow MacaroniSmall, curved tube-shaped pasta. Works well in soups, salads, and baked dishes.

Farfalle(f&r-=f&-(+)l@) Bowtie pasta. Works well with sauces and in pasta salads.

Conchiglie(kon-=k#l-y@) Seashell pasta. Holds sauce well.

SpaghettiLong, thin round pasta. Angel hair is thin spaghetti.


You can choose from a variety of pastas,

including enriched, flavored, and whole-wheat

pastas. Whole-wheat pasta has more dietary

fiber than enriched pasta. Some pastas are

blended with herbs, carrots, spinach, toma-

toes, and other foods for flavor and color.

Asian NoodlesAsian noodles are similar in texture to pasta

but are made from different flours, such as

rice, potato, cornstarch, bean, and soy. Most

Asian noodles are made without eggs. Chinese

cellophane noodles, for instance, are thin,

translucent noodles made from mung-bean

starch. Translucent means almost transparent.

The Chinese are fond of wheat noodles, which

they use in soups, and wheat and egg noodles,

which they use in stir-fries and chow mein,

their famous fried noodle dish. The Japa-

nese like to serve noodles in soups and sal-

ads. Kishimen, udon, hiyamugi, ramen, chuka

soba, and somen are all wheat noodles, while

soba is made from buckwheat, shirataki from

yams, and harusame from mung bean or other

starches. Pad Thai, the national dish of Thai-

land, is made with stir fried rice noodles.

Identify Which type of rice contains the whole grain?

Buying and Storing Grains

When buying grains, choose whole-grain

products as often as possible. Products that are

not whole grain should be enriched. Look for

products that are low in fat, sugar, and sodium,

and try different grains for variety and nutri-

tion. Read the label carefully to be sure you are

getting the product you want.

Fresh Pasta and Whole GrainsWhen buying pasta and whole grains,

inspect the product carefully. Whole-grain

kernels should be plump and uniform in size

and color, and pasta should not be cracked or

broken.

Refrigerate fresh pasta, whole grains, and

whole-grain products. Because whole-grain

products contain oil, they can spoil at room

temperature if not used quickly. Store other

uncooked grains and grain products, such

as white rice and dried pasta, in a cool, dry

place in tightly covered containers. Refrig-

erate cooked grains if you plan to use them

within a few days, or freeze them for longer

storage.

Oatmeal has been shown to lower blood cholesterol. It also provides complex carbohydrates. What are most of the oats produced in the world used for?

Healthy Start


Convenience Forms of GrainsConvenience forms of grain products, such

as cereals and breads, make preparation of

grain dishes quick and easy. Read the Nutrition

Facts panels and compare products to make

sure you are getting a good nutrition value.

Breakfast CerealsWheat, oats, and corn are made into many

different breakfast cereals. Breakfast cere-

als may consist of whole grains, refined and

enriched grains, or both. Dry breakfast cereals

are ready to eat out of the container. Other cere-

als, such as oatmeal, need to be cooked first.

Ready-to-eat cereals come in puffed, rolled,

flaked, granulated, and shredded types. Some

are coated with sugar or other sweeteners,

and they may have fruit, nuts, and other fla-

vorings added. Breakfast cereals do not need

to be refrigerated. Keep them in a cool, dry

place.

Oats and other cereals that require cooking

come in regular, quick-cooking, and instant

forms. Some have sugar and other flavorings

added. Instant cereal is usually precooked,

so all you need to do is mix it with boiling

water.

You do not need a cereal that provides 100

percent of the recommended daily requirement

for fiber, vitamins, or minerals, because you

will also get these nutrients from other foods

you eat. Cereals that are highly fortified often

cost more than other cereal as well.

BreadsBreads, rolls, and buns are made from

enriched white flour, whole wheat, and mixed

whole grains. Leavened bread (=le-v`-ni{d) is

bread made with a leavening agent, such as

yeast or baking powder, which makes the bread

rise. Flatbread is any bread that is unleavened,

or made without leavenings. Tortillas, naan,

lavash, and pita bread are types of flatbread.

Read the label carefully when choosing

bread. Whole wheat means that the product

is made from the whole wheat grain. ‘Wheat’

on a bread package means that the product is

made from white flour. Look for bread that has

at least 2 to 3 grams per serving.

A bread’s color is not always a clue to its

nutritional value. Pumpernickel bread, for

example, is made with white and rye flour and

then colored with caramel or molasses. Words

such as multigrain, cracked wheat, and 7-grain

also do not tell you very much about a bread’s

nutritional value. Unless the label lists whole

wheat or another whole grain first, the bread

is made mostly of white flours.

Store bread in a cool, dry place. Refriger-

ating bread can cause it to turn stale more

quickly. In humid weather, however, refriger-

ating bread keeps mold from growing. If you

need to keep bread for more than a few days,

freeze it in a freezer-safe container.

Explain Why should you refrigerate whole-grain products?

Figure 30.3 Dried Pasta Yields

Pasta Portions Pasta expands in size as it cooks because it absorbs

water. One cup of cooked pasta is considered a typical portion. About how many ounces of small dry pasta shapes do you need to make one cup of cooked pasta?

Type of Pasta Dry Weight Dry Volume Cooked Yield

(approximate)

Small pasta shapes: macaroni, shells, spirals, twists 4 ounces 1 cup 2½ cups

Long, slender, pasta strands: spaghetti, angel hair, vermicelli

4 ounces 1-inch-diameter bunch

2 cups


Preparing Grains and Grain Products

Grains must be cooked in liquid. Grains

are full of complex carbohydrates, also known

as starches. Starch granules have many layers

of tightly packed molecules. When you heat

a grain in water, the molecules start moving,

the chemical bonds break, and the tight layers

loosen. This lets water enter the starch, caus-

ing it to become softer and swell.

Cooking methods and times vary depend-

ing on the type of grain product you are using.

Always follow package or recipe directions.

Grains are one of the few foods that do not

cook faster in the microwave. Grains need time

to absorb liquid and soften, so microwaving

does not usually save time.

Cooking PastaPasta must be boiled. Boiling helps circulate

the pasta for even cooking and prevents pieces

from sticking together. Package directions tell

how much water to use for a particular serving

size of pasta. For example, dry spaghetti takes

about 1 quart of water for every 4 ounces of spa-

ghetti. Choose a pot large enough to keep the

water from boiling over. Figure 30.3 on page

475 shows the cooked yields of dried pasta.

To cook pasta, boil the water first. Then

add the pasta slowly so that the water contin-

ues to boil. If boiling stops, the pasta will stick

together. Stir the pasta occasionally as it cooks

to keep it from sticking. Do not add oil to the

cooking water. Oil forms a slippery surface

layer that keeps sauce from clinging to pasta.

Dried pasta is generally cooked al dente.

To cook al dente (&l-den-(+)t@) is to cook so

that the pasta is firm to the bite, rather than

soft and mushy. The cooking time of pasta

varies. Dried angel hair pasta, a very thin form

of spaghetti, can cook in as little as one min-

ute. Large, thick pasta shapes may take up

to 20 minutes to cook. If you plan to add the

pasta to a dish that will cook longer, such as

lasagne, reduce the boiling time to keep the

pasta slightly firmer. Fresh pasta cooks much

more quickly than dried pasta. The best way to

tell if pasta is done is to taste it.

After cooking, drain the pasta in a colander

or strainer. Do not rinse cooked pasta, because

rinsing removes nutrients. To keep cooked

pasta hot, set the colander or strainer over a

pan of hot water, and cover. For best results

plan to have the pasta finished just as you are

ready to serve it.

You can freeze leftover cooked pasta by

itself, but it freezes best with a sauce. Freeze

in serving-size portions.

Figure 30.4 Cooking Grains

Cooking Times and Yields Some grains need more liquid to cook than

others. What should you do if liquid is still left in the pan near the end of the cooking time?

Grain (1 cup dry) Liquid Cooking Time Yield

(approximate)

Barley, pearl 3 cups 40 minutes 3 cups

Bulgur 2 cups 30 minutes of standing time

2½ cups

Cornmeal 4 cups 25 minutes 3 cups

Grits (regular) 4 cups 25 minutes 3 cups

Kasha 2 cups 20 minutes 2½ cups

Millet 2½ to 3 cups 35 to 40 minutes 3½ cups

Rice, brown (long grain) 2½ cups 45 minutes 3 cups

Rice, white (long or medium grain) 2 cups 15 minutes 3 cups

!


Safety Matters

Cooking RiceRice is usually cooked by simmering.

Figure 30.4 shows how much liquid you need

to cook 1 cup of different types of grain, as

well as the cooking time and approximate

yield. You can use water or add extra flavor

to rice by cooking it in milk, juice, or broth.

Bring the liquid to a boil. Add the rice, cover,

and bring to a boil again. Then reduce the

heat so the rice simmers gently. Keep the pan

covered and stir the rice as little as possible.

Stirring scrapes off the starch and makes the

rice sticky. Brown rice needs more liquid than

white rice, and takes longer to cook.

To Rinse or Not to RinseSome cookbooks direct you to rinse rice. Others state rice should not be rinsed. This is because rice grown in Asia has to travel a great distance to get to your store. When it is packed for trans-port, it sometimes is packed with talc, a fine powder that is not edible. Even if it is not packed with talc, it could pick up impurities on the way. Rice grown in the U.S. does not have the same problem. Rinsing clean rice removes some of the starch and other nutrients that make rice a good food choice. Rinse any rice you have not used before. When you add water to rinse the rice, look at the water. If it stays clear, the rice does not need to be rinsed.

! What Would You Do? Bob eats a lot of rice. Because of the large discount he was able to get, Bob purchased a 50-pound bag of rice online. It arrived in a burlap bag. Should Bob rinse his rice before cooking?

Brown rice takes longer to cook than white rice but has more nutrients, including fiber, vitamins, and minerals. What is similar about enriched rice and converted rice? What is different?

Nutrient-Rich Rice

Near the end of the cooking time, check the

rice for doneness. It should be moist and ten-

der but firm, with no liquid left in the pot. If

any liquid remains, remove the lid and con-

tinue cooking until the liquid is absorbed or

evaporates. Undercooked rice is hard and

gritty. Overcooked rice is soft and sticky. To

cook converted and instant rice, follow the

directions on the package.

If you plan to use cooked rice in a recipe

that needs further cooking, undercook the rice

slightly. This prevents it from getting mushy.

Keep rice warm by placing it in a colander

and setting the colander over a pan of simmer-

ing water. Cover the pan to allow the steam to

warm the rice without making it sticky. You

can also reheat rice using this method.

Refrigerate leftover rice immediately and

use it within a few days. You can also freeze it

for longer storage. To reheat rice, add 2 table-

spoons of water for each cup of cooked rice,

then microwave it or reheat it on top of the

range.


Preparing Convenience Forms of Grains

Instant forms of grains take less time to cook

than regular forms, and they can be served in

the same ways. Instant forms may have more

sodium than regular forms, so check labels

carefully.

Both dry and hot breakfast cereals can be

a tasty and nutritious way to start your day.

Dry cereals are ready to eat. You can add milk,

yogurt, soy, or rice milk. You can also add

fresh or dried fruit for flavor and nutrition.

Some dry cereals add more sugar than others

so read nutrition facts labels carefully. To pre-

pare instant hot breakfast cereals, follow the

package directions. Usually, you just add boil-

ing water and stir.

Cooking Other GrainsBarley, grits, kasha, and many other grains

are cooked in much the same way as rice: Boil

the water, add the grain, cover, and bring to a

boil again. Reduce the heat so the grain sim-

mers gently. The cooking time varies from 20

to 45 minutes, depending on the grain.

Stir grains occasionally during cooking to

keep them from sticking, lumping, or scorch-

ing. Do not over-stir, however, because they

will turn gummy and pasty. Grains are usually

chewy if not cooked long enough and sticky if

overcooked. Most grains have a delicate flavor,

so only a little seasoning is needed.

Bulgur requires a different preparation

method: Pour boiling water on the dry grain

and let it stand for 30 minutes.

Wheat Germ Pancakes

Yield 6 Servings

Nutrition Analysis per

Serving

Calories 408Total fat 6 g

Saturated fat 1 gCholesterol 43 mg

Sodium 476 mgCarbohydrate 80 g

Dietary fiber 4 gSugars 33 g

Protein 12 g

■

■

■

■

■

Ingredients1 Tbsp. Canola oil2 cups All-Purpose flour½ cup Whole wheat flour½ cup Toasted wheat germ

3 Tbsp. Sugar2 cups Lowfat buttermilk

1 Egg2 tsp. Baking powder1 tsp. Baking soda6 oz. Maple syrup

Directions1. Combine the flours, wheat germ, sugar, baking powder and baking soda in

a large mixing bowl.

2. In another bowl, beat the egg and mix it with the buttermilk. Add the wet ingredients to the dry ingredients and combine.

3. Heat a little of the oil on medium heat in a skillet or large pan and pour the batter into the pan to make pancakes. Adjust the amount of batter to make the size of pancake you want.

4. When pancakes start to bubble on top, flip them over with a spatula.

5. Repeat until all batter is used.

6. Serve with maple syrup.

Wheat germ adds

folate, iron and

zinc into these

pancakes. It also

gives them a

smoky flavor.

Chapter 30 Review & Applications 481

CHAPTER Review & Applications

After You ReadChapter Summary

Grains are a versatile, nutritious, flavorful addition to meals. They provide many nutrients. Wheat, rice, corn, and oats are popular grains in North America, but many other grains are used around the world. Buy whole-grain products as often as possible. Store grains properly to maintain their freshness. Convenience forms of grains make preparation of grain dishes easy. Grains must be cooked in liquid, but specific cooking methods and times vary. Pasta is boiled, rice is sim-mered, and other grains are cooked much like rice. Convenience forms of grains take less time to cook than regular forms.

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Content and Academic Vocabulary Review 1. Think of an example of each of these content and academic vocabulary words

in everyday life.

Content Vocabulary Academic Vocabulary■■ grains (p. 470)

■■ kernels (p. 470)

■■ bran (p. 470)

■■ endosperm (p. 470)

■■ germ (p. 470)

■■ hull (p. 470)

■■ whole grain (p. 471)

■■ wheat (p. 471)

■■ rice (p. 472)

■■ pasta (p. 474)

■■ macaroni (p. 474)

■■ noodles (p. 474)

■■ leavened bread (p. 477)

■■ flatbread (p. 477)

■■ whole wheat (p. 477)

■■ al dente (p. 478)

● considerable (p. 473)

● translucent (p. 476)

Review Key Concepts 2. Describe how food is made from grains.

3. Explain how the processing of grains can affect their nutritional value.

4. Name and describe six grains used around the world.

5. Explain what to look for when buying grain products.

6. Describe the ways in which grains can be prepared for eating.

Critical Thinking 7. Summarize why you think grains have been a food staple around the

world for thousands of years.

8. Explain how it is possible for Casey to eat wheat at lunch when she does

not have any bread products or pasta.

9. Describe three ways that grains can be combined with other foods to pro-

duce tasty dishes.

10. Infer the reason why Harry, who has only cooked dry pasta in the past,

cooked fresh pasta and it came out too soft and mushy.



Real-World Skills

11. Evaluate Grain

Dishes Grains

vary widely in

their taste, texture,

appearance, and

ease of prepara-

tion. By experi-

menting with different grains in your

cooking, you can learn about your

preferences.

Procedure Find three simple recipes

that use rice, bulgur, and couscous.

Follow package instructions to prepare

the grains for the recipes. Prepare the

three recipes. Compare the grains on

appearance, taste, and texture.

Analysis Using a scale of 1 to 10, rate

the grains on the following categories:

appearance, taste, texture, and ease of

preparation. Then create a chart that

shows your ratings of each grain in

each category.

12. Good Grains During his weekly grocery

shopping trip, Jeremiah always buys the

same grain products: enriched white flour,

spaghetti and macaroni pasta made with

enriched flour, enriched white bread, ready-

to-eat corn flakes, white rice, and instant

oatmeal. What changes would you sug-

gest Jeremiah make to his shopping list to

increase the healthfulness of his grains? How

can Jeremiah continue to enjoy the same

kinds of products by making minor changes?

13. Grain Origins Under your teacher’s super-

vision, use the Internet to research where

three different grains originated. Then

research where the same three grains are

grown today. Next, search for and find a

map of the world online, and print it out.

Use the world map to locate where the

three grains originated and are grown cur-

rently. Label the map to reflect your find-

ings. Share your map with the class.

14. Storing Grains Paul pulled a bag of whole-grain bread from the cup-

board, and used two slices to prepare a sandwich. When he ate it,

however, he noticed the bread had a rancid taste. Why, and what can

he do to prevent this in the future?

15. Radio Advertisement Follow your teacher’s instructions to form

groups. Work together to write an attention-getting and informative

radio advertisement for one type of grain. The ad should describe

some of the grain’s characterisitcs, uses, and nutritional benefits in

one minute. Read your ad for the class.

16. Homemade vs. Storebought Find instructions for making your own

bread crumbs. As a homework assignment, make one cup of bread-

crumbs. Bring your breadcrumbs to the foods lab and compare their

quality and cost to prepared crumbs purchased from the supermarket.

Express your analysis in a paragraph.

Problem-SolvingSkills

Problem-SolvingSkills

Interpersonal and Collaborative Skills

Interpersonal and Collaborative Skills

Financial LiteracySkills

Financial LiteracySkills

30

STANDARDIZED TEST PRACTICE

Chapter 30 Review & Applications 483


Academic Skills

Food Science17. Gluten in Dough Gluten, an important

protein in bread making, is made from 2

proteins found in wheat, gliadin and glute-

nin. It is formed when water and kneading

are added. The amount of kneading influ-

ences how much gluten is developed.

Procedure Add ½ cup water gradually to

about 2 cups of flour, mixing as you go.

Turn out onto a lightly floured surface and

form into a dough ball. Separate the dough

into 3 equal smaller balls. Leave the first

alone. Knead the second for 1 minute.

Knead the third for 5 minutes. Roll out each

with a pin, noticing how easily it stretches

or snaps back.

Analysis Which sample has the most gluten

development? How might this experiment

help you to make better bread?

NSES B Develop an understanding of the structure and properties of matter.NSES B Develop an understanding of the structure and properties of matter.

Mathematics18. Preparing Pasta Nisha has invited a

group of friends over for a spaghetti din-

ner. There will be eight people dining, and

Nisha would like to prepare 1½ cups of

cooked spaghetti per person. How many 16

oz. packages of dry spaghetti must Nisha

use, and in how much water should she

cook the pasta? Remember, it takes 4 oz. of

dry spaghetti to produce 2 cups of cooked

spaghetti, and each 4 oz. of dry spaghetti

requires 1 quart of water.

Solving Problems with

Proportions Write two equal ratios (known

as a proportion) to relate a quantity you

already know to another you are solving

for. Use x to represent the unknown amount

in the second ratio.

Math ConceptMath ConceptMath ConceptMath Concept

Starting Hint Since the ratio of dry spaghetti

to cooked spaghetti is 4 oz./2 cups, set 4⁄2 =

x/(8 × 1½) and solve for x to fi nd the total

dry weight of spaghetti needed.

English Language Arts19. The Need for Grains In recent years, sev-

eral fad diets have suggested limiting grains

for weight loss. Write a persuasive article

that counters this view. Review the informa-

tion in Chapter 11 on maintaining a healthy

weight, and include specifics on the valu-

able role of grains in the diet.

NCTM Algebra Represent and analyze mathematical situa-tions and structures using algebraic symbols.NCTM Algebra Represent and analyze mathematical situa-tions and structures using algebraic symbols.

NCTE 4 Use written language to communicate effectively. NCTE 4 Use written language to communicate effectively.

MULTIPLE CHOICERead the question and select the best answer.

20. What is leavened bread?

a. Bread such as tortillas, naan, lavash, and

pita.

b. Bread made with a leavening agent.

c. Bread made without bran.

d. Bread made with bran.

Test-Taking Tip Multiple-choice questions may prompt you to select the best answer. They may present you with answers that seem partially true. The best answer is the one that is completely true, and can be supported by information you have read in the text.

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