CHAPTER 30

Grain Products

Writing
Report
Activity

G reat Grains Chances are, grains play a significant

role in your diet. What do you know about their
flavors, forms, and uses? Choose a type of grain you like
and write a report about it.
Writing Tips Follow these steps to write a report: Activate Prior
● Locate sources of information. Knowledge
● Take notes on what you find. Popular Grains Pasta is just
● Organize the information into an introduction,
one of many grains. What other
grain foods can you name?
a body, and a conclusion.

468 Unit 7 Food Preparation

Reading Guide

Before You Read

Preview Skim through the chapter, and examine the photos and figures.
Think about how frequently you eat grains.

Read to Learn
Academic
Key Concepts
● Describe how food is made from grains.
Standards
● Explain how the processing of grains can affect their
nutritional value. English
● Name and describe six grains used around the world.
Language Arts
NCTE 4 Use written language
● Explain what to look for when buying grain products.
to communicate effectively.
● Describe how to prepare grains for eating.
Mathematics
Main Idea NCTM Algebra Represent
Grains are a versatile, nutritious, and flavorful addition to meals and analyze mathematical
and an economical way to stretch a food budget. situations and structures using
algebraic symbols.
Content Vocabulary
Science
You will find definitions for these words in the glossary at the
NSES B Develop an under-
back of this book.
standing of the structure and
■ grains ■ whole grain ■ noodles
properties of matter.
■ kernels ■ wheat ■ leavened bread
■ bran ■ rice ■ flatbread NCTE National Council of
■ endosperm ■ pasta ■ whole wheat Teachers of English
■ germ ■ macaroni ■ al dente NCTM National Council of
■ hull Teachers of Mathematics
NSES National Science
Academic Vocabulary Education Standards
You will find these words in your reading and on your tests. Use NCSS National Council for
the glossary to look up their definitions if necessary. the Social Studies
● considerable
● translucent

Graphic Organizer
Use a graphic organizer like the one below to identify and
briefly describe three common types of rice grains.

RICE GRAINS

Graphic Organizer Go to this book’s

Online Learning Center at glencoe.com
to print out this graphic organizer.

Chapter 30 Grain Products 469

Grain Sourcing and
Harvesting
Few foods are as versatile as grains. Grains
are a nutritious, flavorful addition to meals and
an economical way to stretch a food budget.
Grains are plants in the grass family cul-
tivated for their fruits or seeds. Common
grains in North America include wheat, corn,
rice, oats, rye, barley, buckwheat, and mil-
let. Grains produce many small, separate dry
fruits called kernels, which are harvested and
processed for food. Because grain kernels are
fruits, grains are sometimes called berries, as
in wheat berries.
Every grain kernel has three main parts.
The bran is the edible, outer layer of the ker-
nel. The endosperm is the largest part of the
kernel, which is made of proteins and starches
that supply the plant with food. The germ is
the seed that grows into a new plant. Some
grains are covered with an inedible outer coat
called the hull, which is removed after har-
vesting. Figure 30.1 shows the parts of a grain
kernel without a hull.
Grains are processed into several forms for
different uses. For example, oats are rolled and
flaked for use in hot cereals and cookies and
ground into flour.
Identify What are
the three main parts of a grain kernel?
Nutrients in Grains
Whole grains are rich in nutrients. The
endosperm consists mostly of complex car-
bohydrates and proteins. The bran contains
dietary fiber, B vitamins, and minerals. The
germ provides protein, unsaturated fats, B
vitamins, vitamin E, iron, and zinc, as well as
other minerals and phytochemicals.

Figure 30.1 Parts of a Grain Kernel

Three Parts A grain kernel has three main parts. All three parts are
used to make whole-grain products. The parts are separated and used
individually to make other grain products. Which part of the kernel
contains the plant’s food supply?

Germ
Bran

Endosperm

470 Unit 7 Food Preparation

 All grains must be processed before you eat
them. The type of processing affects a grain’s
nutrient value. Whole-grain products, includ-
ing whole-wheat flour and whole-grain break-
fast cereals, are made of the entire kernel and
so contain most of the original nutrients.
Grains’ bran and germ are often removed
during processing, leaving only the endosperm.
White flour and many breakfast cereals are
made this way. Removing the bran and germ
removes most of the vitamins, minerals, phy-
tochemicals, and dietary fiber. According to
federal law, some of nutrients lost in process-
ing must be replaced. Replacing nutrients lost
through processing is called enrichment. Some
grain products are also fortified with nutrients
such as iron to make them more nutritious.
Define What is a
whole-grain product?
Grains and Grain
Products
Grains can be prepared in many different
ways:
• Served plain or topped with vegetables,
seasonings, and sauces.
• Used in side dishes, casseroles, soups, and
baked goods.
• Added to soups and stews to thicken them.
• Cooked and eaten hot as breakfast cereals.
• Cooked into desserts by adding sweeteners
or fruits.
Most meals include at least one grain. If
you eat oatmeal for breakfast, a sandwich on
wheat bread for lunch, and rice for dinner, you
have eaten three different grains in three dif-
ferent ways.
Wheat
Wheat is one of the oldest cereal grains.
Thousands of wheat varieties exist. Most bread
and pasta is made with wheat. Other grain prod-
ucts made from wheat or other grains include:
Wheat Berries Wheat berries are the entire
wheat kernel, including the bran and germ.
Wheat berries are very chewy and can be
cooked as a cereal or used in grain dishes.
Daily Grain Needs
The foundation of a healthy diet, grains make up
the biggest portion of MyPyramid. On a 2,000-
calorie diet, a person needs 6 ounces of grains
each day. Half of these should be whole grains.
The following servings equal one ounce: ½ cup
of cooked rice, pasta, or cooked cereal, 1 ounce
of dry pasta or rice, 1 slice of bread, 1 small muf-
fin, or 1 cup of ready-to-eat cereal flakes.
Think About It What do you think is the reason
behind MyPyramid’s advice to make half of the
grains you eat each day be whole grains?
Buckwheat Buckwheat is the seed of a non-
grass plant that is used like a grain. It has a
nutlike, earthy flavor and is high in protein and
other nutrients. Buckwheat is often ground into
flour or crushed and used as breakfast cereal.
Buckwheat flour makes tasty pancakes.
Bulgur Bulgur is wheat kernels that have been
steamed, dried, and crushed. Bulgur is tender
and has a chewy texture. It is used in main
dishes, in salads, and as a side dish. It is also
used in baked goods and as stuffing. Bulgur
is the main ingredient in tabbouleh, a Middle
Eastern salad with chopped tomatoes, onions,
parsley, mint, lemon juice, and olive oil.
Couscous (=k<s-,k<s) Couscous is the steamed,
cracked endosperm of durum wheat. It is a sta-
ple in North African cuisines. Couscous has a
flavor similar to pasta and is used as a cereal,
in salads and main dishes, or sweetened for
dessert. It is traditionally served under a meat
or vegetable stew.
Cracked Wheat Cracked wheat is made from
crushed wheat berries. Cracked wheat is de-
branned during processing. Cracked wheat has
a tough, chewy texture and is often added to
bread.
Kasha (=k&-sh`) Kasha is hulled, roasted, and
crushed buckwheat. It is used extensively in
Eastern European, Middle Eastern, and Asian
cuisines. Kasha has a pleasant, nutty flavor
and is used in the United States as a breakfast
cereal or a side dish.
Chapter 30 Grain Products 471
Quinoa (=k#n-+w&) Quinoa is a small, ivory-
colored, rice-like grain that has more protein
than any other grain which makes it a popu-
lar staple with vegeterians. Quinoa is also glu-
ten free, which makes it a popular grain with
people allergic to gluten. It is popular in South
American cuisines and was a staple of the
Incas. Quinoa cooks quickly and has a unique,
mild flavor. It is used as a side dish and in
soups, puddings, and salads.
Spelt Spelt is a type of wheat that has been
used for thousands of years in southern Europe.
Spelt has a mellow, nutty flavor, and spelt flour
can be substituted for wheat flour in baking.
Spelt also is used in pasta. Spelt is sometimes
tolerated by people who have wheat allergies.
Triticale (+tri-t`-=k@-l#) Triticale is a cross between
wheat and rye, with more protein than wheat.
It can be used in cereals and main dishes and
combined with other cooked grains.
Rice
Rice is the starchy seed of plants grown in
flooded fields in warm climates. Much of the
world’s rice grows in Asian paddies, or wet-
lands, but some is grown in parts of the United
States.
Jewel of Grains
Quinoa is a grain prized for its protein. Why do people
with wheat allergies often like Quinoa?
472 Unit 7 Food Preparation
Types of Rice Grains
Rice is often described by the length of
its grain. Each type of rice has a different
purpose.
Long-Grain Rice Long-grain rice is the most
popular rice in the United States. When cooked,
the grains are fluffy and stay separated. Long-
grain rice hardens when it cools, so it does not
work well for puddings and cold salads. It is
often used as a side dish. Basmati (+b&z-=m&-t#)
rice is a long-grain rice with a fine texture and
a nutlike aroma and flavor.
Medium-Grain Rice Medium-grain rice is
plump, tender, and moist. The grains of medium-
grain rice stick together, but not as much as the
grains of short-grain rice do. Medium-grain rice
works well for puddings and cold salads.
Short-Grain Rice The grains of short-grain rice
are almost round, and they have the highest
starch content of the three types of rice. When
cooked, the grains are moist and stick together.
Short-grain rice is usually used for creamy
dishes and molded rice rings. Asian cuisine
uses short-grain rice because it is easy to pick
up with chopsticks. Italian arborio (+&r-=b}r-#-%)
rice is a short-grain rice used to make risotto
(ri-=s}-(+)t%), a creamy rice dish.
Rice Processing
Rice is processed in several different ways,
yielding products with different colors, tex-
tures, and nutritional values.
Enriched Rice Enriched, or white, rice has its
bran and germ removed, leaving only the
endosperm. White rice loses some of the nutri-
ents, phytochemicals, and dietary fiber found
in brown rice when it is processed.
Brown Rice Brown rice is the whole-grain
form of rice. Only the hull has been removed.
The bran, endosperm, and germ remain, along
with all the nutrients and dietary fiber. Brown
rice takes longer to cook than white rice and
has a nutlike flavor and chewy texture. Brown
rice and white rice have similar amounts of
calories, carbohydrates, fat, and protein.
Brown rice should not be stored for more than
six months.
Converted Rice Converted rice is steamed
under pressure to save nutrients before the
hull is removed. It takes longer to cook than
white rice but it has more nutrients than white
rice because it is enriched.
Instant Rice Instant rice is precooked and
dehydrated before packaging. It takes only a
few minutes to prepare, but it is not as nutri-
tious as rice that takes longer to cook.
Corn
Corn is the most popular food plant in the
world and the most widely grown crop in the
United States. As far back as 3500 BCE, people
were raising corn in Central America. Today
the corn plant is also used for many purposes
other than food, including making plastics,
dyes, and ethanol fuel.
Corn is popular as a vegetable, on the cob
or as kernels. Hominy is the dried kernel with
the hull and germ removed, leaving only the
endosperm. When hominy is coarsely ground,
it becomes grits, which can be served as a side
dish or used in casseroles. Cornmeal, which is
used to make cornbread, comes from ground,
dried, corn kernels. Cornmeal is also used to
make polenta. The endosperm of corn is also
ground into a fine flour called cornstarch, which
is used as a thickener in sauces and fillings.
Adding Oats
Inexpensive and easy to find, oats have uses that
go beyond breakfast cereal and granola. Grind
rolled oats in a food processor to make oat flour.
Use oat flour to replace up to one-quarter of
the wheat flour in recipes for baked goods. Coat
foods with oat flour or oatmeal before baking or
pan-frying. Toast oats to give them a nutty taste
and crunchy texture and make a fat-free alterna-
tive to nuts and seeds. Use oat groats, also called
Scotch oats or Irish oatmeal, instead of rice or
barley in stuffing, stews, or casseroles.
Challenge Find a recipe in which you can
substitute oats for another grain. In a paragraph,
explain how you think oats would
change the flavor, texture, or
appearance of the recipe.
Oats
Oats have a pleasant, slightly sweet flavor.
Most of the oat grain produced in the world is
used to feed livestock. In North America, oats
are usually eaten as a hot breakfast cereal or
used in baked goods. Oats contain consider-
able, or large, amounts of nutrients and
dietary fiber. Quick-cooking oats and oatmeal
are available.
Other Grains
Wheat, rice, corn, and oats are the most
popular grains in North America. However,
many other grains are used around the world.
Amaranth (=a-m`-+ran(t)h) These tiny round
seeds that get thick and sticky when cooked
were the staple crop of the Aztecs. Amaranth
has a sweet, nutty flavor, and it can be used as
a hot cereal, as a side dish, or in puddings.
Barley Unlike other grains, the entire kernel
of barley contains dietary fiber. Barley is one
of the most ancient grains and a staple in Asia,
the Middle East, and parts of Europe. Barley is
mild-flavored and chewy and is usually used in
soups and stews. Hulled barley lacks the outer
hull but has the bran, so it has more dietary
fiber than other types of barley. Pearl barley,
Chapter 30 Grain Products 473
 Great Grains
Breads are made from a variety of grains, including wheat, rye, and oats. Millet,
wheat berries, and nuts and seeds are sometimes added to bread to give it flavor
and crunch. What is the benefit of choosing whole-grain bread over white bread?
the most common form sold in supermarkets,
lacks the outer hull and bran, but still contains
half of the original fiber. Scotch (or pot) barley
is less processed than pearl barley and is used
in salads, soups, and casseroles.
Millet These small, round, yellow grains are a
staple in Europe, Asia, and North Africa. Millet
has a mild flavor and is used in breads and as
a breakfast cereal or side dish. Millet porridge
is a traditional Russian food.
Rye Often used in breads and crackers, rye is a
dark grain with a hearty flavor. It is less nutri-
tious than other grains but is high in minerals.
Rye is popular in northern Europe.
Teff Available in brown and white varieties,
teff is a tiny grain with a mild, nutty flavor. It is
native to North Africa and has been a staple in
Ethiopian cuisine for thousands of years. Teff
is used in flatbread, as a cooked cereal, and in
puddings.
Wild Rice Not a rice at all, wild rice is actu-
ally the seed of a water grass. Wild rice has a
crisp texture and nutlike flavor, and it is high
in protein and dietary fiber. The supply of wild
rice is limited, which makes it very expensive.
Wild rice is often sold combined with long-
grain rice.
474 Unit 7 Food Preparation
Pasta
Pasta is an Italian word meaning “paste”
that refers to dough made from flour and water.
Pasta includes macaroni, which is made from
durum (=d|r-`m) wheat flour and water, and
noodles, which have egg solids added for
tenderness.
Durum wheat is grown especially for pasta.
It is processed into semolina (+se-m`-=l#-n`) flour,
which gives pasta its characteristic yellow color
and nutlike flavor. Durum wheat products hold
their shape and firm texture when cooked.
Pasta dough is rolled thin and then formed
by machines into hundreds of different shapes.
Figure 30.2 shows some common pasta
shapes. Certain sauces go best with specific
shapes. For instance, smooth tomato, cream
sauces, and sauces with small pieces of food
complement long, flat pasta. Large, hollow
shapes are usually stuffed with a meat, veg-
etable, fish, or cheese mixture and baked in
a sauce.
Pasta is sold in both dried and fresh forms.
Dried pasta is the more common form. Pack-
ages of dried pasta are found with other shelf-
stable foods. Fresh pasta is perishable and is
found in the refrigerated section.
Figure 30.2 Common Types of Pasta
Shapes and Sizes Pasta shapes are both functional and decorative.
Larger shapes work well for baking, while smaller shapes are versatile
for sauces, soups, salads, and casseroles. Which of these pasta shapes
work well in pasta salads? Why?

Egg Noodles Manicotti

Egg noodles have egg solids (+ma-n`-=k&-t#) Large tube-
added for tenderness. shaped pasta, usually stuffed.

Orzo Linguine
(=}rd-(+)z%) Small, rice-shaped (li{-=gw#-n#) Long, narrow, flat
pasta, good for salads and pasta. Holds sauces well.
soups.

Fusilli Lasagne
(fy<-=si-l#) Corkscrew pasta. (l`-=z&n-y`) Wide, flat noodles,
Holds smooth sauces well and usually baked with sauce.
works well in salads.

Penne Fettuccine
(=pe(n)-(+)n@) Straight tube- (+fe-t`-=ch#-n#) Long, flat pasta,
shaped pasta cut diagonally on wider than linguine. Holds sauces
the ends. Works well with most well.
sauces and in baked dishes.

Elbow Macaroni Farfalle

Small, curved tube-shaped (f&r-=f&-(+)l@) Bowtie pasta. Works
pasta. Works well in soups, well with sauces and in pasta
salads, and baked dishes. salads.

Conchiglie Spaghetti
(kon-=k#l-y@) Seashell pasta. Long, thin round pasta. Angel hair
Holds sauce well. is thin spaghetti.

Chapter 30 Grain Products 475

 Healthy Start
Oatmeal has been shown to lower blood cholesterol.
It also provides complex carbohydrates. What are
most of the oats produced in the world used for?
You can choose from a variety of pastas,
including enriched, flavored, and whole-wheat
pastas. Whole-wheat pasta has more dietary
fiber than enriched pasta. Some pastas are
blended with herbs, carrots, spinach, toma-
toes, and other foods for flavor and color.
Asian Noodles
Asian noodles are similar in texture to pasta
but are made from different flours, such as
rice, potato, cornstarch, bean, and soy. Most
Asian noodles are made without eggs. Chinese
cellophane noodles, for instance, are thin,
translucent noodles made from mung-bean
starch. Translucent means almost transparent.
The Chinese are fond of wheat noodles, which
they use in soups, and wheat and egg noodles,
which they use in stir-fries and chow mein,
their famous fried noodle dish. The Japa-
nese like to serve noodles in soups and sal-
ads. Kishimen, udon, hiyamugi, ramen, chuka
soba, and somen are all wheat noodles, while
soba is made from buckwheat, shirataki from
yams, and harusame from mung bean or other
starches. Pad Thai, the national dish of Thai-
land, is made with stir fried rice noodles.
Identify Which type
of rice contains the whole grain?
476 Unit 7 Food Preparation
Buying and Storing
Grains
When buying grains, choose whole-grain
products as often as possible. Products that are
not whole grain should be enriched. Look for
products that are low in fat, sugar, and sodium,
and try different grains for variety and nutri-
tion. Read the label carefully to be sure you are
getting the product you want.
Fresh Pasta and Whole Grains
When buying pasta and whole grains,
inspect the product carefully. Whole-grain
kernels should be plump and uniform in size
and color, and pasta should not be cracked or
broken.
Refrigerate fresh pasta, whole grains, and
whole-grain products. Because whole-grain
products contain oil, they can spoil at room
temperature if not used quickly. Store other
uncooked grains and grain products, such
as white rice and dried pasta, in a cool, dry
place in tightly covered containers. Refrig-
erate cooked grains if you plan to use them
within a few days, or freeze them for longer
storage.
Convenience Forms of Grains
Convenience forms of grain products, such
as cereals and breads, make preparation of
grain dishes quick and easy. Read the Nutrition
Facts panels and compare products to make
sure you are getting a good nutrition value.
Breakfast Cereals
Wheat, oats, and corn are made into many
different breakfast cereals. Breakfast cere-
als may consist of whole grains, refined and
enriched grains, or both. Dry breakfast cereals
are ready to eat out of the container. Other cere-
als, such as oatmeal, need to be cooked first.
Ready-to-eat cereals come in puffed, rolled,
flaked, granulated, and shredded types. Some
are coated with sugar or other sweeteners,
and they may have fruit, nuts, and other fla-
vorings added. Breakfast cereals do not need
to be refrigerated. Keep them in a cool, dry
place.
Oats and other cereals that require cooking
come in regular, quick-cooking, and instant
forms. Some have sugar and other flavorings
added. Instant cereal is usually precooked,
so all you need to do is mix it with boiling
water.
You do not need a cereal that provides 100
percent of the recommended daily requirement
for fiber, vitamins, or minerals, because you
will also get these nutrients from other foods
you eat. Cereals that are highly fortified often
cost more than other cereal as well.
Figure 30.3 Dried Pasta Yields
Pasta Portions Pasta expands in size as it cooks because it absorbs
water. One cup of cooked pasta is considered a typical portion. About
how many ounces of small dry pasta shapes do you need to make one
cup of cooked pasta?
Type of Pasta
Small pasta shapes: macaroni, shells, spirals, twists
Long, slender, pasta strands: spaghetti, angel hair,
vermicelli
Breads
Breads, rolls, and buns are made from
enriched white flour, whole wheat, and mixed
whole grains. Leavened bread (=le-v`-ni{d) is
bread made with a leavening agent, such as
yeast or baking powder, which makes the bread
rise. Flatbread is any bread that is unleavened,
or made without leavenings. Tortillas, naan,
lavash, and pita bread are types of flatbread.
Read the label carefully when choosing
bread. Whole wheat means that the product
is made from the whole wheat grain. ‘Wheat’
on a bread package means that the product is
made from white flour. Look for bread that has
at least 2 to 3 grams per serving.
A bread’s color is not always a clue to its
nutritional value. Pumpernickel bread, for
example, is made with white and rye flour and
then colored with caramel or molasses. Words
such as multigrain, cracked wheat, and 7-grain
also do not tell you very much about a bread’s
nutritional value. Unless the label lists whole
wheat or another whole grain first, the bread
is made mostly of white flours.
Store bread in a cool, dry place. Refriger-
ating bread can cause it to turn stale more
quickly. In humid weather, however, refriger-
ating bread keeps mold from growing. If you
need to keep bread for more than a few days,
freeze it in a freezer-safe container.
Explain Why should
you refrigerate whole-grain products?
Dry Weight Dry Volume Cooked Yield
(approximate)
4 ounces 1 cup 2½ cups
4 ounces 1-inch-diameter 2 cups
bunch
Chapter 30 Grain Products 477
Preparing Grains and
Grain Products
Grains must be cooked in liquid. Grains
are full of complex carbohydrates, also known
as starches. Starch granules have many layers
of tightly packed molecules. When you heat
a grain in water, the molecules start moving,
the chemical bonds break, and the tight layers
loosen. This lets water enter the starch, caus-
ing it to become softer and swell.
Cooking methods and times vary depend-
ing on the type of grain product you are using.
Always follow package or recipe directions.
Grains are one of the few foods that do not
cook faster in the microwave. Grains need time
to absorb liquid and soften, so microwaving
does not usually save time.
Cooking Pasta
Pasta must be boiled. Boiling helps circulate
the pasta for even cooking and prevents pieces
from sticking together. Package directions tell
how much water to use for a particular serving
size of pasta. For example, dry spaghetti takes
about 1 quart of water for every 4 ounces of spa-
ghetti. Choose a pot large enough to keep the
water from boiling over. Figure 30.3 on page
475 shows the cooked yields of dried pasta.
To cook pasta, boil the water first. Then
add the pasta slowly so that the water contin-
ues to boil. If boiling stops, the pasta will stick
together. Stir the pasta occasionally as it cooks
to keep it from sticking. Do not add oil to the
cooking water. Oil forms a slippery surface
layer that keeps sauce from clinging to pasta.
Dried pasta is generally cooked al dente.
To cook al dente (&l-den-(+)t@) is to cook so
that the pasta is firm to the bite, rather than
soft and mushy. The cooking time of pasta
varies. Dried angel hair pasta, a very thin form
of spaghetti, can cook in as little as one min-
ute. Large, thick pasta shapes may take up
to 20 minutes to cook. If you plan to add the
pasta to a dish that will cook longer, such as
lasagne, reduce the boiling time to keep the
pasta slightly firmer. Fresh pasta cooks much
more quickly than dried pasta. The best way to
tell if pasta is done is to taste it.
After cooking, drain the pasta in a colander
or strainer. Do not rinse cooked pasta, because
rinsing removes nutrients. To keep cooked
pasta hot, set the colander or strainer over a
pan of hot water, and cover. For best results
plan to have the pasta finished just as you are
ready to serve it.
You can freeze leftover cooked pasta by
itself, but it freezes best with a sauce. Freeze
in serving-size portions.

Figure 30.4 Cooking Grains

Cooking Times and Yields Some grains need more liquid to cook than
others. What should you do if liquid is still left in the pan near the end
of the cooking time?
Grain (1 cup dry) Liquid Cooking Time Yield
(approximate)
Barley, pearl 3 cups 40 minutes 3 cups
Bulgur 2 cups 30 minutes of standing 2½ cups
time
Cornmeal 4 cups 25 minutes 3 cups
Grits (regular) 4 cups 25 minutes 3 cups
Kasha 2 cups 20 minutes 2½ cups
Millet 2½ to 3 cups 35 to 40 minutes 3½ cups
Rice, brown (long grain) 2½ cups 45 minutes 3 cups
Rice, white (long or medium grain) 2 cups 15 minutes 3 cups

478 Unit 7 Food Preparation

 Nutrient-Rich Rice
Brown rice takes longer to cook than white rice but
has more nutrients, including fiber, vitamins, and
minerals. What is similar about enriched rice and
converted rice? What is different?

Cooking Rice
Rice is usually cooked by simmering.
Figure 30.4 shows how much liquid you need
to cook 1 cup of different types of grain, as
well as the cooking time and approximate
yield. You can use water or add extra flavor
to rice by cooking it in milk, juice, or broth.
Bring the liquid to a boil. Add the rice, cover,
and bring to a boil again. Then reduce the
heat so the rice simmers gently. Keep the pan
covered and stir the rice as little as possible.
Stirring scrapes off the starch and makes the
rice sticky. Brown rice needs more liquid than
white rice, and takes longer to cook.

!
Safety
Matters
To Rinse or Not to Rinse
Some cookbooks direct you to rinse rice. Others
state rice should not be rinsed. This is because
rice grown in Asia has to travel a great distance
to get to your store. When it is packed for trans-
port, it sometimes is packed with talc, a fine
powder that is not edible. Even if it is not packed
with talc, it could pick up impurities on the way.
Rice grown in the U.S. does not have the same
problem. Rinsing clean rice removes some of
the starch and other nutrients that make rice a
good food choice. Rinse any rice you have not
used before. When you add water to rinse the
rice, look at the water. If it stays clear, the rice
does not need to be rinsed.
! What Would You Do? Bob eats a lot of
rice. Because of the large discount he was able
to get, Bob purchased a 50-pound bag of rice
online. It arrived in a burlap bag. Should Bob
rinse his rice before cooking?
Near the end of the cooking time, check the
rice for doneness. It should be moist and ten-
der but firm, with no liquid left in the pot. If
any liquid remains, remove the lid and con-
tinue cooking until the liquid is absorbed or
evaporates. Undercooked rice is hard and
gritty. Overcooked rice is soft and sticky. To
cook converted and instant rice, follow the
directions on the package.
If you plan to use cooked rice in a recipe
that needs further cooking, undercook the rice
slightly. This prevents it from getting mushy.
Keep rice warm by placing it in a colander
and setting the colander over a pan of simmer-
ing water. Cover the pan to allow the steam to
warm the rice without making it sticky. You
can also reheat rice using this method.
Refrigerate leftover rice immediately and
use it within a few days. You can also freeze it
for longer storage. To reheat rice, add 2 table-
spoons of water for each cup of cooked rice,
then microwave it or reheat it on top of the
range.

Chapter 30 Grain Products 479

Cooking Other Grains
Barley, grits, kasha, and many other grains
are cooked in much the same way as rice: Boil
the water, add the grain, cover, and bring to a
boil again. Reduce the heat so the grain sim-
mers gently. The cooking time varies from 20
to 45 minutes, depending on the grain.
Stir grains occasionally during cooking to
keep them from sticking, lumping, or scorch-
ing. Do not over-stir, however, because they
will turn gummy and pasty. Grains are usually
chewy if not cooked long enough and sticky if
overcooked. Most grains have a delicate flavor,
so only a little seasoning is needed.
Bulgur requires a different preparation
method: Pour boiling water on the dry grain
and let it stand for 30 minutes.
Preparing Convenience Forms
of Grains
Instant forms of grains take less time to cook
than regular forms, and they can be served in
the same ways. Instant forms may have more
sodium than regular forms, so check labels
carefully.
Both dry and hot breakfast cereals can be
a tasty and nutritious way to start your day.
Dry cereals are ready to eat. You can add milk,
yogurt, soy, or rice milk. You can also add
fresh or dried fruit for flavor and nutrition.
Some dry cereals add more sugar than others
so read nutrition facts labels carefully. To pre-
pare instant hot breakfast cereals, follow the
package directions. Usually, you just add boil-
ing water and stir.

Wheat Germ Pancakes

Ingredients Wheat germ adds

1 Tbsp. Canola oil
folate, iron and
2 cups All-Purpose flour
½ cup Whole wheat flour zinc into these
½ cup Toasted wheat germ pancakes. It also
3 Tbsp. Sugar
2 cups Lowfat buttermilk gives them a
1 Egg smoky flavor.
2 tsp. Baking powder
1 tsp. Baking soda
6 oz. Maple syrup

Directions Yield 6 Servings

1. Combine the flours, wheat germ, sugar, baking powder and baking soda in
Nutrition Analysis per
a large mixing bowl.
Serving
2. In another bowl, beat the egg and mix it with the buttermilk. Add the wet
■ Calories 408
ingredients to the dry ingredients and combine. ■ Total fat 6g
3. Heat a little of the oil on medium heat in a skillet or large pan and pour the Saturated fat 1g
batter into the pan to make pancakes. Adjust the amount of batter to make Cholesterol 43 mg
the size of pancake you want. ■ Sodium 476 mg
■ Carbohydrate 80 g
4. When pancakes start to bubble on top, flip them over with a spatula.
Dietary fiber 4g
5. Repeat until all batter is used. Sugars 33 g
6. Serve with maple syrup. ■ Protein 12 g

480 Unit 7 Food Preparation

CHAPTER 30 Review & Applications

After You Read

Chapter Summary
Grains are a versatile, nutritious, flavorful addition to meals. They provide
many nutrients. Wheat, rice, corn, and oats are popular grains in North America,
but many other grains are used around the world. Buy whole-grain products as
often as possible. Store grains properly to maintain their freshness. Convenience
forms of grains make preparation of grain dishes easy. Grains must be cooked in
liquid, but specific cooking methods and times vary. Pasta is boiled, rice is sim-
mered, and other grains are cooked much like rice. Convenience forms of grains
take less time to cook than regular forms.

Content and Academic Vocabulary Review

1. Think of an example of each of these content and academic vocabulary words
in everyday life.
Content Vocabulary Academic Vocabulary
■ grains (p. 470) ■ rice (p. 472) ● considerable (p. 473)

■ kernels (p. 470) ■ pasta (p. 474) ● translucent (p. 476)

■ bran (p. 470) ■ macaroni (p. 474)

■ endosperm (p. 470) ■ noodles (p. 474)
■ germ (p. 470) ■ leavened bread (p. 477)
■ hull (p. 470) ■ flatbread (p. 477)
■ whole grain (p. 471) ■ whole wheat (p. 477)
■ wheat (p. 471) ■ al dente (p. 478)

Review Key Concepts

2. Describe how food is made from grains.
3. Explain how the processing of grains can affect their nutritional value.
4. Name and describe six grains used around the world.
5. Explain what to look for when buying grain products.
6. Describe the ways in which grains can be prepared for eating.

Critical Thinking
7. Summarize why you think grains have been a food staple around the
world for thousands of years.
8. Explain how it is possible for Casey to eat wheat at lunch when she does
not have any bread products or pasta.
9. Describe three ways that grains can be combined with other foods to pro-
duce tasty dishes.
10. Infer the reason why Harry, who has only cooked dry pasta in the past,
cooked fresh pasta and it came out too soft and mushy.

Chapter 30 Review & Applications 481

CHAPTER
30 Review & Applications

12. Good Grains During his weekly grocery

11. Evaluate Grain shopping trip, Jeremiah always buys the
Dishes Grains same grain products: enriched white flour,
vary widely in spaghetti and macaroni pasta made with
their taste, texture, enriched flour, enriched white bread, ready-
appearance, and to-eat corn flakes, white rice, and instant
ease of prepara- oatmeal. What changes would you sug-
tion. By experi- gest Jeremiah make to his shopping list to
menting with different grains in your increase the healthfulness of his grains? How
cooking, you can learn about your can Jeremiah continue to enjoy the same
preferences. kinds of products by making minor changes?

Procedure Find three simple recipes

that use rice, bulgur, and couscous.
Follow package instructions to prepare
13. Grain Origins Under your teacher’s super-
the grains for the recipes. Prepare the
three recipes. Compare the grains on
appearance, taste, and texture.
Analysis Using a scale of 1 to 10, rate
the grains on the following categories:
appearance, taste, texture, and ease of
preparation. Then create a chart that
shows your ratings of each grain in
each category.
vision, use the Internet to research where
three different grains originated. Then
research where the same three grains are
grown today. Next, search for and find a
map of the world online, and print it out.
Use the world map to locate where the
three grains originated and are grown cur-
rently. Label the map to reflect your find-
ings. Share your map with the class.

Real-World Skills
Problem- 14. Storing Grains Paul pulled a bag of whole-grain bread from the cup-
Solving board, and used two slices to prepare a sandwich. When he ate it,
Skills however, he noticed the bread had a rancid taste. Why, and what can
he do to prevent this in the future?
Interpersonal 15. Radio Advertisement Follow your teacher’s instructions to form
and groups. Work together to write an attention-getting and informative
Collaborative radio advertisement for one type of grain. The ad should describe
Skills some of the grain’s characterisitcs, uses, and nutritional benefits in
one minute. Read your ad for the class.
Financial 16. Homemade vs. Storebought Find instructions for making your own
Literacy bread crumbs. As a homework assignment, make one cup of bread-
Skills crumbs. Bring your breadcrumbs to the foods lab and compare their
quality and cost to prepared crumbs purchased from the supermarket.
Express your analysis in a paragraph.

482 Unit 7 Food Preparation

 CHAPTER
Academic Skills
Food Science
17. Gluten in Dough Gluten, an important
protein in bread making, is made from 2
proteins found in wheat, gliadin and glute-
nin. It is formed when water and kneading
are added. The amount of kneading influ-
ences how much gluten is developed.
Procedure Add ½ cup water gradually to
about 2 cups of flour, mixing as you go.
Turn out onto a lightly floured surface and
form into a dough ball. Separate the dough
into 3 equal smaller balls. Leave the first
alone. Knead the second for 1 minute.
Knead the third for 5 minutes. Roll out each
with a pin, noticing how easily it stretches
or snaps back.
Analysis Which sample has the most gluten
development? How might this experiment
help you to make better bread?
NSES B Develop an understanding of the structure and
properties of matter.
Mathematics
18. Preparing Pasta Nisha has invited a
group of friends over for a spaghetti din-
ner. There will be eight people dining, and
Nisha would like to prepare 1½ cups of
cooked spaghetti per person. How many 16
oz. packages of dry spaghetti must Nisha
use, and in how much water should she
cook the pasta? Remember, it takes 4 oz. of
dry spaghetti to produce 2 cups of cooked
spaghetti, and each 4 oz. of dry spaghetti
requires 1 quart of water.
Math Concept Solving Problems with
Proportions Write two equal ratios (known
as a proportion) to relate a quantity you
already know to another you are solving
for. Use x to represent the unknown amount
in the second ratio.
30 Review & Applications
Starting Hint Since the ratio of dry spaghetti
to cooked spaghetti is 4 oz./2 cups, set 4⁄2 =
x/(8 × 1½) and solve for x to find the total
dry weight of spaghetti needed.
NCTM Algebra Represent and analyze mathematical situa-
tions and structures using algebraic symbols.
English Language Arts
19. The Need for Grains In recent years, sev-
eral fad diets have suggested limiting grains
for weight loss. Write a persuasive article
that counters this view. Review the informa-
tion in Chapter 11 on maintaining a healthy
weight, and include specifics on the valu-
able role of grains in the diet.
NCTE 4 Use written language to communicate effectively.
STANDARDIZED
TEST PRACTICE
MULTIPLE CHOICE
Read the question and select the best answer.
20. What is leavened bread?
a. Bread such as tortillas, naan, lavash, and
pita.
b. Bread made with a leavening agent.
c. Bread made without bran.
d. Bread made with bran.
Test-Taking Tip Multiple-choice questions
may prompt you to select the best answer.
They may present you with answers that seem
partially true. The best answer is the one that
is completely true, and can be supported by
information you have read in the text.
Chapter 30 Review & Applications 483