chapter 14 grain foods

Chapter 14Chapter 14Grain FoodsGrain Foods

Part 3Part 3

The Preparation of FoodThe Preparation of Food

Revere

ObjectiveObjective

• List a variety of cereal products.

Breakfast FoodsBreakfast Foods

• Ready-to-eat cereals• Quick-cooking/instant cereals• Raw/old-fashioned cereals

FlourFlour

• All-purpose flour• Cake flour• Instant/quick-mixing flour• Self-rising flour• Whole wheat flour

RiceRice

• White and brown rice• Parboiled/converted

rice• Precooked/instant

rice• Wild rice

National Chicken Council

PastaPasta

Pasta is a nutritious, shaped dough that may or may not be dried. It is made from semolina, which is produced from durum wheat.

What are the names of some popular pasta shapes?

Other Grain ProductsOther Grain Products

• Cornmeal• Hominy• Cornstarch• Pearl barley• Bulgur wheat• Wheat germ• Farina• Couscous

ObjectiveObjective

• Describe how heat and liquids affect starches.

Cooking StarchesCooking Starches

Starch is a complex carbohydrate stored in plants. Wheat flour, cornstarch, and tapioca are starches commonly used as thickening agents in cooking.

What type of starch was probably used to thicken the fruit sauces on these tarts? Why?

Effects of Dry Heat on StarchEffects of Dry Heat on Starch

• Increased solubility• Some loss of thickening power• Dark crust• Toasted flavor

Effects of Moist Heat on Effects of Moist Heat on StarchStarch

• Starch granules become soluble, absorb water, and swell.

• Starch mixture thickens.

Factors AffectingFactors AffectingStarch-Thickened MixturesStarch-Thickened Mixtures

• Temperature – moderate• Time – a little longer than

required for gelatinization• Agitation – gentle• Mixing method

– coat with fat– combine with sugar– mix with cold liquid

ObjectiveObjective

• Prepare cooked breakfast cereals, rice, and pasta.

Preparing Cooked Breakfast Preparing Cooked Breakfast CerealsCereals

• Use recommended amount of water.

• To prevent lumping, slowly add dry cereal to boiling water or mix first with cold water to form a paste.

• Gently stir cereal with a fork.

• Cook cereal until it thickens and absorbs all the water.

Preparing RicePreparing Rice

• Cook over direct heat, in a double boiler, or in the oven.

• Use recommended proportions of rice and water and cook until all liquid is absorbed.

How can you give rice a more interesting flavor?

National Chicken Council

Preparing PastaPreparing Pasta

• Add pasta gradually to boiling water.

• Simmer just until tender.• Drain but do not rinse

cooked pasta.

National Pasta Association

Apply It!Apply It!

Your sister is recovering from an upset stomach. She says she doesn’t feel like eating much besides oatmeal, plain noodles, or white rice.

Describe how you will prepare one of these foods for your sister.

Key QuestionKey Question

How will you select, store, and prepare grain foods to help meet your meal management goals?

Other Questions to ConsiderOther Questions to Consider

• What is the difference between whole grain and refined cereal products?

• What nutrients do cereal products provide in the diet?

• How can cereal products be prepared in a microwave oven?