CUL801: GrainsJournal Entry:• What did you enjoy most about the culinary day?

Why• What is something that you learned yesterday?• List the grains you currently know:

CUL801: GrainsWhat will I learn? How to create nutritious and flavorful dishes using grain products.

Grains: Types of Rice

Rice: the starchy .

Rice increases in as it cooks.

Comes in different grain types: Short grain, long grain and medium grain.

Grains: Short-Grain Rice

• Contains the

• Becomes sticky when cooked

• Most

Used in:

Grains: Medium-Grain Rice

• when hot

• Becomes as it cools

Used in: differing recipes including

Grains: Long-Grain Rice

• Remains firm when

• Should become sticky

Used in: just about any food dish for example

Grains: Processing Rice• Processing removes the hull (

) from the grain.

• If left alone the grain is , if polished it is .

• White rice can be processed further producing and

rice

Grains: Rice Handling and Storage• Uncooked rice: stored in air-tight containers at room

temperature in a .

• White rice stores than brown rice.

• After rice is cooked it should be used , or refrigerated quickly.

Grains: Barley

• Hardy, grain that can be gown in both warm and cold climates.

• Two types- barley as well as milled and polished called

• Has a slightly flavour and texture

Used in: soups, stews, poultry stuffing and pilaf side dish

Grains: Oats• Berries of the oat grass

• In form or and as (oat berries)

Use: hot cereal, added to bread and cookies etc.

Grains: Wheat• Staple in the form of

Use:

• Can be milled into and

Use: side dishes, stuffing's and casseroles

Grains: Corn Products

• Can be eaten fresh

Use: as a vegetable

• As a dried ground grain as

Use: breads, muffins, cereal, etc

• As (dried corn kernel)

Use: side dish, added to soup etc.

Grains: Cooking grains

• Cooking rice and grains involves adding enough water to make the grain moist and tender.

• Techniques include:

What will I learn? How to create nutritious and flavorful dishes using grain products.

• Complete the worksheet by writing the answers in your notebook.

• Textbook pages 623-633