Grains Chapter 32 Grains include all plants in the grass family and are also called cereals.

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

3. Name and describe eight grain forms.

Review!

Use resources to complete “Exploring Grains” worksheet or answer the questions on the next slide

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

Objective Today -Identify five shapes of types of pasta and suggest a use for each.

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

Research the history of pasta

www.e-rcps.com/pasta/basics/pasta.shtml

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.