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Understanding Food Amy Brown

Understanding Food Amy Brown. Chapter 21: Cereal Grains and Pasta. Composition of Cereal Grains. Structure All grasses have individual kernels or grains, called caryopses, which are similar in structure. Each caryopsis has a: Protective outer husk Bran covering Starchy endosperm Germ.

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Understanding Food Amy Brown

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  1. Understanding FoodAmy Brown Chapter 21: Cereal Grains and Pasta

  2. Composition of Cereal Grains Structure • All grasses have individual kernels or grains, called caryopses, which are similar in structure. • Each caryopsis has a: • Protective outer husk • Brancovering • Starchy endosperm • Germ

  3. Composition of Cereal Grains

  4. Uses of Cereal Grains • Most of the cereal grains produced are used for flour, pasta, and breakfast cereals.

  5. The three dominant grains grown within the last 5,000 to 8,000 years of human history appear to have been: Wheat Barley Rice The grains of primary importance in the world now in descending order are: Wheat Rice Corn Barley Millet Sorghum Oats Rye Types of Cereal Grains

  6. Types of Cereal Grains

  7. Forms of Rice • White • Converted • Instant • Brown • Specialty • Wild

  8. Other Grains Triticale Buckwheat is not related to wheat and is not a true grain. It is the fruit of a leafy plant that is related to rhubarb. Some new grains have entered the market, including: Amaranth Kamut Quinoa Types of Cereal Grains

  9. Preparation of Cereal Grains • The desired results in prepared grains are most commonly achieved by moist-heat methods: • Boiling • Simmering • Microwaving • Baking in the presence of liquid

  10. Dry grains, freed of their bran and germ, are best kept in airtight wrappings or containers in a cool, dry area free of rodents, insects, and other pests. Cooked whole grains can be frozen for future use if they are tightly wrapped or placed in airtight containers Whole grains should be refrigerated in airtight containers to retard rancidity Usually, only whole or cooked grains are refrigerated. Storage of Cereal Grains

  11. Pastas • Ingredients • Flour • Egg yolks • Enriched • Specialty ingredients

  12. Pasta, or “alimentary (nourishing) paste,” is made by combining water with semolina flour and/or farina. If eggs are added (at least 5.5% egg by weight), the pasta product is referred to as “noodles.” Asian noodles may be made from: Rice Mung bean Taro Yam Corn Buckwheat Potato …flours. Pastas

  13. Pastas Types of Pasta • Pasta is formed by placing the freshly made pasta dough in a cylinder and forcing it through holes in small discs (dies).

  14. Preparation of Pasta Moist-Heat Preparation • Pasta is easy to prepare by boiling or simmering. • During heating, the majority of pastas expand to two or three times their original size. • Al dente:Meaning “to the tooth” in Italian, it refers to pasta that is tender, yet firm enough to offer some resistance to the teeth. • Properly prepared pasta is not excessively sticky, and once it is done, it is drained and ready to serve.

  15. Storage of Pasta • Dried pasta should be tightly wrapped and stored in a cool, dry place. • Fresh pasta should be kept in the refrigerator until the “use by” date. • Cooked pasta will keep for two to three days in the refrigerator.

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