grains

grains grains - Start

2016-04-30 52K 52 0 0

Download Presentation

grains




Download Presentation - The PPT/PDF document "grains" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.



Presentations text content in grains

Slide1

grains

Foods 266

Slide2

Grain structure

Grains are the seed or part of the plant that people eat.The main nutrients found in grain foods are carbohydrates and fat.Whole grain products contain all 3 parts of the kernel. Refined products had the bran and germ removed during processing.

Slide3

From Farm to table

Grains are usually dried for storageCooking grains with liquid rehydrates the grain and makes it tender and edible.

Slide4

A staple in diets around the world

People all around the world value grains as an important part their food supply.Large varietyEasy to storeHigh nutritional value

Slide5

Grains you might be familiar with…

RiceWheatCornBarley OatsRyeQuinoaBuckwheat

Slide6

Rice

Served around the worldIncreases in volume as it cooks yielding a high profitMany varieties of rice- all of which come in short, medium and long grain

Slide7

Common rice

Brown rice has had the hull removed, but contains the bran, germ and endosperm = whole grain Takes longer to cook & needs more waterChewy texture & nutty tasteWhite rice contains only the endosperm = less vitamins & minerals Cooks quickly with less waterLighter textureParboiled or converted rice and instant rice have been partially or fully cooked and then driedAllows the consumer to prepare it in minimal time

Slide8

Specialty rice

Many interesting & flavorful rices that are eaten around the world have become popular in the U.S.ArborioBasmatiJasmineRed RiceWild Rice

Arborio rice is used for risotto

Basmati & Jasmine rice are used commonly in Indian & middle eastern cooking, as well as pilafs

Red rice is similar to brown rice, but with a red hue & earthy flavor

Wild rice is not actually a rice, but a wild water grass!

Slide9

wheat

It’s more than just flour & bread!Very versatile grain that is milled into semolina and cracked wheat- both good for side dishes, stuffings and casserolesCouscous is made from semolina

Semolina flour is used to make pasta

Cracked wheat is known as

Bulgar

Slide10

Corn

Corn is the only grain that is also served fresh as a vegetableAs a dried grain, it comes in two main forms: Cornmeal Hominy

Cornmeal is used to make breads and

polenta

Hominy is used to make Mexican

posole

soup. It is also cracked or ground to produce

grits

or

masa

harina

used to make tortillas.

Slide11

Barley

Barley is a hardy grain that can be grown in most climatesIt is available unmilled or in a form called pearled barley, which has been milled & polished

Barley is often added to soups & stews giving them a hearty consistency

Barley

makes a great poultry or vegetable

stuffing

Barley can also be used for side dishes, like in this barley pilaf

Slide12

Oats

Oats can be purchased as oatmeal, or in whole grain form as groats or oat berries

Oatmeal is a plain, hot cereal that is easy to “dress up”

It also makes a nutritious & flavorful addition to cookies & breads

Groats

can also be served as a hot cereal, or used like other grains for

stuffings

& side dishes

Slide13

Rye

Rye is a grass grown mainly for grainIt is closely related to wheat & barley

Rye flour is used to make rye breads

It is also used in the production on vodka & some beers

Ergot, a fungus which attacks the rye grain can cause ergot poisoning, a.k.a. St. Anthony’s fire, and is linked to hysterical symptoms of young women that spurred the

Salem witch trials

!

Slide14

Quinoa

Quinoa is high in proteinIt cooks fast, similar to couscousMakes a nutritious substitution for rice in almost any recipe

Can be added to soups & stews

Can be the base of both hot side dishes or cold salads

Works well as a stuffing base

Slide15

Buckwheat

Known as KashaNot related to the “wheat” plantRoasted buckwheat can be purchased ground or crackedBuckwheat contains no gluten

Buckwheat flour can be used in both quick breads & yeast breads, and in cereals

Buckwheat

(Soba) noodles

play an important role in Japanese & Korean cuisine

Buckwheat “porridge” has been a common peasant food in western Asia & Eastern Europe

Slide16

Starch

Starch is a complex carbohydrate stored in plantsCereal grains, like rice & barley are high in starchCooks use starches like wheat flour, cornstarch and tapioca as thickening agents

Slide17

Cooking Starches

When a starch is mixed with a cold liquid, and then heated to a boil, the starch granules swell and the mixture thickens. This process is called gelatinization.

A

slurry

of flour & water can be added to meat drippings and stock to produce a gravy

Milk & eggs are cooked with cornstarch to thicken a pudding or custard

Tapioca can be boiled with fruit juices to make a fruit sauce or thicken a pie filling

Slide18

Cooking Grains

Many grains can be

boiled, like in this polenta preparationSome are boiled until all liquid is absorbed, others are boiled until tender and then excess liquid is drained away

Other grains, like rice, are

steamed until cooking liquid is completely absorbed

Many grain side dishes are prepared by

braising

, or the “pilaf method” where the grain is first

sautéed

with fat & aromatics before a cooking liquid is added to finish the cooking by

steaming

Slide19

Cooking grains continued…

Although time consuming, the risotto method produces grain dishes that are creamy, due to the slow release of starch.This method is like a combination of the boiling & pilaf method, where the grain is first sautéed, and then cooking liquid is added in small amounts, over & over, stirring constantly with each addition until the liquid has absorbed.Butter, olive oil or cheese is often stirred in just before serving.

Slide20

Slide21

Slide22

Slide23

Slide24

Slide25

Slide26


About DocSlides
DocSlides allows users to easily upload and share presentations, PDF documents, and images.Share your documents with the world , watch,share and upload any time you want. How can you benefit from using DocSlides? DocSlides consists documents from individuals and organizations on topics ranging from technology and business to travel, health, and education. Find and search for what interests you, and learn from people and more. You can also download DocSlides to read or reference later.