Download - Grains Chapter 32 Grains include all plants in the grass family and are also called cereals
Coming UpThis unit helps students recognize what grains are and their importance in the diet of people world-wide. The variety of grain types is explained as are the principles of grain cookery, selection and storage. Students will identify the basic ingredients and their function in the making of pasta. Laboratory experience may include preparation of a pasta and sauce dish.
1. Name and describe the three main parts of each grain kernel.2. Explain how the hull used in grain products?
Your Objectives Today:
What Are Grains?
All plants in the grass familyGrains produce many small, separate dry fruits called kernels, which can be processed into several forms for different uses.The grain kernel has three parts.
The bran is the edible, outer layer of the kernelThe endosperm, the largest part of the kernel is made of proteins and starches.The germ is the seed of the plant.
1. Name and describe the three main parts of each grain kernel.2. How is the hull used in grain products?
Review!
Identify different grains and grain
products.
Grains can be categorized according to their different forms.
How many grains can you list?
WheatWheat berriesBulgurCracked wheat
RiceLong grainMedium grainShort grainBrown riceEnriched or white riceConvertedInstantWild rice
• Oats• Other Grains
• Amaranth• Barley• Buckwheat• Couscous• Kasha• Millet• Quinoa• Rye• Spelt• Teff• Triticale
• Pasta
•Corn
•Hominy
•Grits
•Cornmeal
•Cornstarch
Grain Forms
Form Description Typical UsesWhole grains or berries Complete kernel minus
the hull. They cook slowly and are chewy
Processed into other forms or used in side dishes, cereal, soups and stews
Pearled Grains Whole grain with bran layer removed. Fast cooking and tender texture.
Processed into other forms or used in side dishes, cereals, soup and stews
Grits, cracked grains, or steel-cut grains
Grains cut into small pieces to speed cooking. Grits are steamed and soaked and germ has been removed
Cereals, side dishes, and baking
Grain FormsForm Description Typical UsesFlakes or rolled grains Grains that have been
steamed, flattened between rollers, and flaked
Hot cereals, cookies, breads, soups, and casseroles
Meal Gritty, ground, whole grains. Stone-ground meal has been ground between stones.
Hot cereals and breads
Bran Outer layer of grain. Rich in fiber
Cereals; baked goods; topping for fruits and desserts.
Germ The seed of the kernel. Rich in nutrients
Breads; cereals
Flour Grain ground to a fine powder.
Baked goods; thickener
7. What do wheat berries, bulgur, and cracked wheat have in common? How are they different?8. What qualities distinguish these forms of rice: long grain, medium grain, and short grain?Compare white, brown, converted and instant rice.10. Compare these forms of corn: hominy, grits, cornmeal, and cornstarch.11. Each of these grains is commonly used in what types of dishes: barley, buckwheat, couscous, kasha, quinoa, and teff?
Describe how to select, use, and store grain products.
Bread taste testing
With a Partner - Using copies of the bread labels, choose the most nutritious bread and write your defense with a minimum of 5 reasons.
Class Discussion- Breads on Trial!
WARMUP-With a Partner - Using copies of the bread labels, choose the most nutritious bread and write your defense with a minimum of 5 reasons
.
Objective Today - Describe how to select grain products.
List the nutrients found in grain products.
Nutrition is important to keep in mind when selecting grains. Not all
grains are created equal.
Whole Grains are Rich in Nutrients
The endospermComplex carbs and protein
The branFiber, B vitamins, and minerals
The GermProtein, unsaturated fats, B vitamins, vitamin E, iron, zinc, other minerals, and phytochemicals
Processed Grains
White flour and many breakfast cereals are made by removing the bran and germ.
Enrichment = putting back some of the nutrients lost in processing
Fortified = adding new nutrients or extra amounts of original nutrients
4. Why are whole-grain products nutritious?
5. Why do you think grains have been a staple around the world for thousands of years?
Review!
List the ingredients and identify the functions of the ingredients in making pasta.
Semolina Eggs are also added
http://www.ifood.tv/video/grocery_school_pasta_101
Use this website to uncover the shapes of pasta. http://www.food-info.net/uk/products/pasta/production.htm
Describe the process of pasta production
www.food-info.net/.../pasta/production.htm
Objective – Demonstrate knowledge of pasta selection for your health, and of
principles for cooking pasta.
Warm-up – Use a highlighter to highlight the items on the whole wheat label that are true health advantages.
Pasta Bar LabObjectives:
Demonstrate knowledge of terms (whisk, chop, mince, grate, sauté)
Demonstrate practice of using reduced fat and sodium ingredients
Experience whole grain pasta
Menu:
Tomato Sauce with Ground Turkey
Alfredo sauce with optional grilled chicken strips
Variety of pasta
Beverage – Iced Green Tea, sweetened
Menu
Assorted Pastas
Tomato Meat Sauce
Alfredo Sauce
Grilled Chicken
Steamed Brocolli
Fresh Fruit
Milano Cookies
Green Tea with Splenda
3 Days to Success…Day 1:
Watch demonstration of mincing garlic
Review recipes and
organize equipment
Plan time schedule and
job distribution
Plan atmosphere – music, table setting
Day 2:
Prepare assigned sauce and store
One group – grilled chicken prep
One group – prepare iced tea
Bon AppétitDay 3
Prepare assigned pasta
Reheat sauces
Reheat chicken
Set Tables
Serve Buffet style
Clean up
The Day After…..Objective Today:
Demonstrate the ability to think critically about lab efficiency, sanitation, safety and nutrition
Let’s Get Started!1. Complete rubric for the pasta lab
Kitchen inventory
laundry
Locate your pyramid video worksheet.
As we review the grains portion, we will take a closer look at the grains we sampled last week.
Finish pyramid video to prepare for internet activity tomorrow
Objective – Apply current dietary guidelines to your personal eating patterns.
Get Started by:
Set where there is a chair. Do not move the chairs.
Get a laptop (NO DINGLE DANGLE)
and log onto www.mypyramid.gov
register
Your Task Today
Pdf of your pyramid
Dietary Guidelines Comparsion of one of your day’s intake in the tracker link
Pyramid stats of the same day
Due at end of period.