11 Potatoes & Grains 11.2 Grains. Objectives Outline methods to select, receive, and store grains Describe physical properties of grains Distinguish between.

11 Potatoes & Grains

11.2 Grains

Objectives

• Outline methods to select, receive, and store grains

• Describe physical properties of grains

• Distinguish between various forms of grains

• Using a variety of recipes and cooking techniques, prepare grains

Terms

Arborio(ahr-BORE-ee-oh)

Germ Pilaf(PEEL-ahf)

Whole grain

Bran Grain Risotto(ree-ZO-to)

Durum wheat

Hull Semolina

Endosperm

Milling process

Stone ground

Intro

• Grains: grasses that grow edible seeds

• Whole grains: have not been milled

• Hull: protective coating, or husk that surrounds the grain

• Bran: tough layer surrounding the endosperm– Good source of fiber and B vitamins

Intro

• Endosperm: largest part of grain, and major source of protein and carbohydrate

• Germ: provides trace of fat and is rich in thiamine

Parts of Grain

Intro

• Grains, like beans and potatoes are starchy

• Farinaceous (fare-eh-NAY-shus) refers to starchy foods

Grains and Processing

• Processed grains: cut, crushed, rolled, ground are all forms of milling

• Whole grains: minimally processed, just husk or hull is removed, long cooking times, sometimes parcooked to or precooked

• Whole grains stored 2-3 weeks (fat/germ)

Grains and Processing

• Refined grains: highly processed, less nutritional value, fewer vitamins, minerals, and fiber (Durum – Semolina)

• Pearl grain: bran removed

• Cracked grain: cut into large pieces

• Meal: fine particles

• Rolled: cooked and flaked

RiceLong-grain rice: four to five times longer than it is wide, fluffy. Example: Basmati, Thai Jasmine

Medium-grain: shorter than long- grain, tends to stick. Example: Calrose, brown rice

Short-grain: almost round, high starch, sticky. Example: Arborio, sweet rice, glutinous rice

Wild rice: seed of a marsh grass, not related, nutty flavor

WheatWheat berries: whole kernel of wheat, not hulled, polished, or steamed

Cracked wheat: made by crushing wheat berries into pieces

Bulgur: made from steamed whole wheat berries that are crushed into small pieces (Tabouli)

Wheat bran: made from the bran surrounding the wheat kernel

Corn• Only grain eaten both fresh and dried

• Good source of niacin if treated with alkaline solution (lye)

• Hominy: (HOM-uh-nee) whole dried corn kernel with hull and germ removed

• Posole: (poh-SOH-leh) whole kernel with germ and bran intact and soaked in alkaline solution

• Grits: made from cracked hominy

Corn

• Cornmeal: whole corn ground into meal

• Masa Harina: cornmeal made from posole

• Polenta: Italian term for cornmeal

Other GrainsOats: available as groats, oatmeal, rolled or old-fashioned, quick cooking, instant, oat flour, oat bran

Barley: available as pearled, Scotch, and flour

Quinoa: available as whole kernels, high-protein ancient South American grain

Rye: available as berries, flakes, and flour

Grain Cooking Methods

• Boiling/steaming– Boiled grains are made by stirring a measured

amount of grain into a large pot of boiling salted water

– Steamed grains are made by stirring a measured amount of grain into a measured amount of liquid and then cooked covered until grain has absorbed liquid

Grain Cooking Methods

• Pilaf– Middle east origin– Usually rice– First sautéed in pan with oil or butter, then

add hot liquid, cover, cook– Results in firmer texture

Grain Cooking Methods

• Risotto– Italian rice dish made with Arborio rice– First sautéed, small amounts of hot liquid

added and stirred until absorbed, process repeated until liquid is used

– Produces a creamy dish

Grain Presentation

• Hot grain dishes– Entrée, side dish, appetizer– Risotto, polenta

• Cold grain salads– Tabouli, etc.