GRAINS

7 PRINCIPLE GRAINS

Wheat, rice, oats , barley, corn, buckwheat and rye.

The main uses for grains are cereals, flour and pasta.

GRAINS AND GRAIN PRODUCTS

Grains are the seeds of plants in the grass family.

Seeds have three basic parts: Bran Endosperm Germ

NUTRIENTS

Bran: B Vitamins, Minerals, Protein, Fiber

Endosperm: Complex Carbohydrates, Protein

Germ: Vitamins B and E, Proteins, Unsaturated Fat, Iron, Zinc

BREADS

Range from enriched white to whole wheat and mixed whole grains.

Available in assorted flavors, shapes, and sizes

Leavened breads are made with ingredients such as yeast or baking powder that cause them to rise.

Unleavened or flat breads such as tortillas are made without leavening agents.

PASTA

Is an Italian word that means “paste”. To make pasta, dough made from flour

and water is rolled thin, then formed into hundreds of different shapes.

Both enriched and whole wheat pasta is available. Some pasta is flavored and colored with other foods, such as spinach.

Noodles are pasta made with eggs.

RICE

TYPES OF RICE

White Rice Brown Rice Instant Rice Converted Rice Specialty Rice:

Arborio Basmati Jasmine

This type of rice has been milled to remove the outer bran coating.

WHITE RICE

WHITE RICE

Short-grain: have small, round kernels that become sticky when cooked. Used in puddings and sushi.

Long-grain: most popular, grains stay separate and fluffy. Used for side dishes, entrees and casseroles.

BROWN RICE

This type of rice has the bran layer left on

BROWN RICE

Brown rice has the outer bran left on

resulting in a light brown color, slightly

coarse texture and nutty flavor

It is available as short, medium and

long-grain

Takes twice as long to cook as white

rice

INSTANT RICE

This product has been precooked and dried in order to be prepared quickly.

CONVERTED RICE

Long-grain rice that has been partially cooked under steam pressure, re-dried, and then milled and processed.

ARBORIO RICE

Is a short-grain Italian rice used to make specialty

dishes such as risotto.

BASMATI

This extra-long-grain rice is widely used in India

and surrounding countries. It has a unique nutty flavor.

JASMINE RICE

This long-grain rice is mainly from Thailand.

It is very fragrant, a little like basmati but more delicate and floral.

ADDITIONAL GRAINS

Some grains that like rice can be prepared and eaten as side dishes include;

Couscous Quinoa bulgur

COUSCOUS

A type of North African semolina made from crushed durum wheat.

QUINOAThis Ancient grain from Central

America is one of the best sources of grain

protein.

BULGUR

A type of cracked wheat that has been partially cooked or parched.

COOKING RICE

There are three main methods of cooking rice

Boiling and Steaming Risotto Pilaf

BOILING AND STEAMING

To 1 cup of rice add 2 cups water In a saucepan with a tight fitting lid

bring rice and water to a boil Reduce heat, cover and

simmer for 20 minutes

RISOTTO

Sauté rice and onions in butter Add stock gradually, stir frequently When rice softens add butter and

cheese

PILAF

Rice is first sautéed in fat then cooked in liquid

Additions can be madeto pilaf such as: • Carrots• Celery• Mushrooms• Nuts• bacon

MISE EN PLACE

Pronounced [MEEZ ahn plahs] French term, which literally means

“Everything in its place.” Organize and plan your work. Measure and prepare your ingredients

before you begin cooking

STIR FRY

MISE EN PLACE

1) Read recipe thoroughly to be sure you have ingredients and equipment required

2) Mince, chop, slice or otherwise prepare your meat and vegetables

3) Mix ingredients for sauce4) Boil and steam your rice5) Stir-fry ingredients according to recipe

THE END

FACTS

SAKI is beer made from rice.

RICE PAPER is not actually made from rice at all. It evolves from the pith of the rice paper tree grown in Asia. RICE GLUE is still made in many countries by boiling ground rice.

CLOTHING, including shoes and hats, are made from rice straw in many rice-producing areas of the world.

WHITE rice can be kept indefinitely in a cool, dry area.