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2.05KK GRAINS: GOOD FOR YOU

2.05KK GRAINS: GOOD FOR YOU. BARLEY CORN OATS RICE WHEAT REMEMBER : Grains are a great source of carbohydrates. When whole grains are eaten, the grains are carbohydrates and are considered complex carbohyrates. They are a good source of fiber in our diet. GRAIN PRODUCTS.

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2.05KK GRAINS: GOOD FOR YOU

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  1. 2.05KK GRAINS: GOOD FOR YOU • BARLEY • CORN • OATS • RICE • WHEAT REMEMBER:Grains are a great source of carbohydrates. When whole grains are eaten, the grains are carbohydrates and are considered complex carbohyrates. They are a good source of fiber in our diet. 2.05KK Grains: Good for You

  2. GRAIN PRODUCTS • BARLEY • CORN-CORNMEAL, GRITS • OATS-OATMEAL, OAT FLOUR • RICE-RICE FLOUR • WHEAT-PASTA, FLOUR, COUSCOUS 2.05KK Grains: Good for You

  3. COOKING METHODS • When using cornmeal or flours, they are incorporated into recipes. • Grits-bring water to a boil, slowly add grits, stir, reduce to simmer for about 10 minutes, covered • Oatmeal-bring water to a boil, slowly add oatmeal, stir, reduce to simmer for about 5 minutes, uncovered • Couscous-bring water to boil, slowly add couscous , remove from heat, cover and let sit for 5 minutes 2.05KK Grains: Good for You

  4. COOKING METHODS CONT. • Pasta-bring water to boil, add pasta, bring back to boil and begin timing, then uncover pot Use time on package, cook only until al dente • Rice-bring water to boil, add rice, cover and reduce to simmer for 20 minutes or until water is absorbed (Brown rice takes a little longer) 2.05KK Grains: Good for You

  5. MEAL PATTERNS & GRAINS • At what meals could the following cooked grains be served? What cultures eat these foods? Couscous – See next slide Grits Pasta Rice • What kind of add-ins could be used in these grains To make them palatable (tasty) for different meals other than traditional ones? • Can cold cereals be served at other times other than breakfast? 2.05KK Grains: Good for You

  6. Couscous  Couscous is a versatile pasta, made of tiny grains of dough that are steamed. It hails from Morocco and northern Algeria, and is a staple throughout North Africa. It can be served as a breakfast cereal, dressed as a salad, and sweetened for a dessert. But in it's most common use, it accompanies a stew or savory sauce, much as rice does in other cultures. Most couscous is made of wheat flour, but there are varieties made of barley, corn, and even ground acorn meal. 

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