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Chapter 14 Grain Foods

Chapter 14 Grain Foods. Part 3 The Preparation of Food. Revere. Objective. List a variety of cereal products. Breakfast Foods. Ready-to-eat cereals Quick-cooking/instant cereals Raw/old-fashioned cereals. Flour. All-purpose flour Cake flour Instant/quick-mixing flour

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Chapter 14 Grain Foods

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  1. Chapter 14Grain Foods Part 3 The Preparation of Food Revere

  2. Objective • List a variety of cereal products.

  3. Breakfast Foods • Ready-to-eat cereals • Quick-cooking/instant cereals • Raw/old-fashioned cereals

  4. Flour • All-purpose flour • Cake flour • Instant/quick-mixing flour • Self-rising flour • Whole wheat flour

  5. Rice • White and brown rice • Parboiled/converted rice • Precooked/instant rice • Wild rice National Chicken Council

  6. Pasta is a nutritious, shaped dough that may or may not be dried. It is made from semolina, which is produced from durum wheat. What are the names of some popular pasta shapes? Pasta

  7. Other Grain Products • Cornmeal • Hominy • Cornstarch • Pearl barley • Bulgur wheat • Wheat germ • Farina • Couscous

  8. Objective • Describe how heat and liquids affect starches.

  9. Starch is a complex carbohydrate stored in plants. Wheat flour, cornstarch, and tapioca are starches commonly used as thickening agents in cooking. What type of starch was probably used to thicken the fruit sauces on these tarts? Why? Cooking Starches

  10. Effects of Dry Heat on Starch • Increased solubility • Some loss of thickening power • Dark crust • Toasted flavor

  11. Effects of Moist Heat on Starch • Starch granules become soluble, absorb water, and swell. • Starch mixture thickens.

  12. Factors AffectingStarch-Thickened Mixtures • Temperature – moderate • Time – a little longer than required for gelatinization • Agitation – gentle • Mixing method • coat with fat • combine with sugar • mix with cold liquid

  13. Objective • Prepare cooked breakfast cereals, rice, and pasta.

  14. Preparing Cooked Breakfast Cereals • Use recommended amount of water. • To prevent lumping, slowly add dry cereal to boiling water or mix first with cold water to form a paste. • Gently stir cereal with a fork. • Cook cereal until it thickens and absorbs all the water.

  15. Cook over direct heat, in a double boiler, or in the oven. Use recommended proportions of rice and water and cook until all liquid is absorbed. How can you give rice a more interesting flavor? Preparing Rice National Chicken Council

  16. Preparing Pasta • Add pasta gradually to boiling water. • Simmer just until tender. • Drain but do not rinse cooked pasta. National Pasta Association

  17. Your sister is recovering from an upset stomach. She says she doesn’t feel like eating much besides oatmeal, plain noodles, or white rice. Describe how you will prepare one of these foods for your sister. Apply It!

  18. Key Question How will you select, store, and prepare grain foods to help meet your meal management goals?

  19. Other Questions to Consider • What is the difference between whole grain and refined cereal products? • What nutrients do cereal products provide in the diet? • How can cereal products be prepared in a microwave oven?

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