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 grains are covered with an inedible outer coat
called the hull, which is removed after har-
Harvesting vesting. Figure 30.1 shows the parts of a grain
Few foods are as versatile as grains. Grains kernel without a hull.
are a nutritious, flavorful addition to meals and Grains are processed into several forms for
an economical way to stretch a food budget. different uses. For example, oats are rolled and
Grains are plants in the grass family cul- flaked for use in hot cereals and cookies and
tivated for their fruits or seeds. Common ground into flour.
grains in North America include wheat, corn,
Identify What are
rice, oats, rye, barley, buckwheat, and mil-
the three main parts of a grain kernel?
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 Nutrients in Grains
in wheat berries. Whole grains are rich in nutrients. The
Every grain kernel has three main parts. endosperm consists mostly of complex car-
The bran is the edible, outer layer of the ker- bohydrates and proteins. The bran contains
nel. The endosperm is the largest part of the dietary fiber, B vitamins, and minerals. The
kernel, which is made of proteins and starches germ provides protein, unsaturated fats, B
that supply the plant with food. The germ is vitamins, vitamin E, iron, and zinc, as well as
the seed that grows into a new plant. Some 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- Daily Grain Needs
fast cereals, are made of the entire kernel and The foundation of a healthy diet, grains make up
so contain most of the original nutrients. the biggest portion of MyPyramid. On a 2,000-
Grains’ bran and germ are often removed calorie diet, a person needs 6 ounces of grains
during processing, leaving only the endosperm. each day. Half of these should be whole grains.
The following servings equal one ounce: ½ cup
White flour and many breakfast cereals are
of cooked rice, pasta, or cooked cereal, 1 ounce
made this way. Removing the bran and germ of dry pasta or rice, 1 slice of bread, 1 small muf-
removes most of the vitamins, minerals, phy- fin, or 1 cup of ready-to-eat cereal flakes.
tochemicals, and dietary fiber. According to
federal law, some of nutrients lost in process- Think About It What do you think is the reason
behind MyPyramid’s advice to make half of the
ing must be replaced. Replacing nutrients lost
grains you eat each day be whole grains?
through processing is called enrichment. Some
grain products are also fortified with nutrients
such as iron to make them more nutritious.
Buckwheat Buckwheat is the seed of a non-
Define What is a grass plant that is used like a grain. It has a
whole-grain product? nutlike, earthy flavor and is high in protein and
other nutrients. Buckwheat is often ground into
Grains and Grain flour or crushed and used as breakfast cereal.
Buckwheat flour makes tasty pancakes.
Products Bulgur Bulgur is wheat kernels that have been
Grains can be prepared in many different steamed, dried, and crushed. Bulgur is tender
ways: and has a chewy texture. It is used in main
• Served plain or topped with vegetables, dishes, in salads, and as a side dish. It is also
seasonings, and sauces. used in baked goods and as stuffing. Bulgur
• Used in side dishes, casseroles, soups, and is the main ingredient in tabbouleh, a Middle
baked goods. Eastern salad with chopped tomatoes, onions,
• Added to soups and stews to thicken them. parsley, mint, lemon juice, and olive oil.
• Cooked and eaten hot as breakfast cereals. Couscous (=k<s-,k<s) Couscous is the steamed,
• Cooked into desserts by adding sweeteners cracked endosperm of durum wheat. It is a sta-
or fruits.
ple in North African cuisines. Couscous has a
Most meals include at least one grain. If flavor similar to pasta and is used as a cereal,
you eat oatmeal for breakfast, a sandwich on in salads and main dishes, or sweetened for
wheat bread for lunch, and rice for dinner, you dessert. It is traditionally served under a meat
have eaten three different grains in three dif- or vegetable stew.
ferent ways.
Cracked Wheat Cracked wheat is made from
crushed wheat berries. Cracked wheat is de-
Wheat branned during processing. Cracked wheat has
Wheat is one of the oldest cereal grains. a tough, chewy texture and is often added to
Thousands of wheat varieties exist. Most bread bread.
and pasta is made with wheat. Other grain prod- Kasha (=k&-sh`) Kasha is hulled, roasted, and
ucts made from wheat or other grains include: crushed buckwheat. It is used extensively in
Wheat Berries Wheat berries are the entire Eastern European, Middle Eastern, and Asian
wheat kernel, including the bran and germ. cuisines. Kasha has a pleasant, nutty flavor
Wheat berries are very chewy and can be and is used in the United States as a breakfast
cooked as a cereal or used in grain dishes. cereal or a side dish.

Chapter 30 Grain Products 471

Quinoa (=k#n-+w&) Quinoa is a small, ivory- Types of Rice Grains
colored, rice-like grain that has more protein Rice is often described by the length of
than any other grain which makes it a popu- its grain. Each type of rice has a different
lar staple with vegeterians. Quinoa is also glu- purpose.
ten free, which makes it a popular grain with Long-Grain Rice Long-grain rice is the most
people allergic to gluten. It is popular in South popular rice in the United States. When cooked,
American cuisines and was a staple of the the grains are fluffy and stay separated. Long-
Incas. Quinoa cooks quickly and has a unique, grain rice hardens when it cools, so it does not
mild flavor. It is used as a side dish and in work well for puddings and cold salads. It is
soups, puddings, and salads. often used as a side dish. Basmati (+b&z-=m&-t#)
Spelt Spelt is a type of wheat that has been rice is a long-grain rice with a fine texture and
used for thousands of years in southern Europe. a nutlike aroma and flavor.
Spelt has a mellow, nutty flavor, and spelt flour Medium-Grain Rice Medium-grain rice is
can be substituted for wheat flour in baking. plump, tender, and moist. The grains of medium-
Spelt also is used in pasta. Spelt is sometimes grain rice stick together, but not as much as the
tolerated by people who have wheat allergies. grains of short-grain rice do. Medium-grain rice
Triticale (+tri-t`-=k@-l#) Triticale is a cross between works well for puddings and cold salads.
wheat and rye, with more protein than wheat. Short-Grain Rice The grains of short-grain rice
It can be used in cereals and main dishes and are almost round, and they have the highest
combined with other cooked grains. starch content of the three types of rice. When
cooked, the grains are moist and stick together.
Rice Short-grain rice is usually used for creamy
Rice is the starchy seed of plants grown in dishes and molded rice rings. Asian cuisine
flooded fields in warm climates. Much of the uses short-grain rice because it is easy to pick
world’s rice grows in Asian paddies, or wet- up with chopsticks. Italian arborio (+&r-=b}r-#-%)
lands, but some is grown in parts of the United rice is a short-grain rice used to make risotto
States. (ri-=s}-(+)t%), a creamy rice dish.

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

Rice Processing
Rice is processed in several different ways,
yielding products with different colors, tex-
tures, and nutritional values.
Adding Oats
Enriched Rice Enriched, or white, rice has its
Inexpensive and easy to find, oats have uses that
bran and germ removed, leaving only the go beyond breakfast cereal and granola. Grind
endosperm. White rice loses some of the nutri- rolled oats in a food processor to make oat flour.
ents, phytochemicals, and dietary fiber found Use oat flour to replace up to one-quarter of
in brown rice when it is processed. the wheat flour in recipes for baked goods. Coat
foods with oat flour or oatmeal before baking or
Brown Rice Brown rice is the whole-grain
pan-frying. Toast oats to give them a nutty taste
form of rice. Only the hull has been removed. and crunchy texture and make a fat-free alterna-
The bran, endosperm, and germ remain, along tive to nuts and seeds. Use oat groats, also called
with all the nutrients and dietary fiber. Brown Scotch oats or Irish oatmeal, instead of rice or
rice takes longer to cook than white rice and barley in stuffing, stews, or casseroles.
has a nutlike flavor and chewy texture. Brown Challenge Find a recipe in which you can
rice and white rice have similar amounts of substitute oats for another grain. In a paragraph,
calories, carbohydrates, fat, and protein. explain how you think oats would
change the flavor, texture, or
Brown rice should not be stored for more than appearance of the recipe.
six months.
Converted Rice Converted rice is steamed
under pressure to save nutrients before the
hull is removed. It takes longer to cook than Oats
white rice but it has more nutrients than white Oats have a pleasant, slightly sweet flavor.
rice because it is enriched. Most of the oat grain produced in the world is
Instant Rice Instant rice is precooked and used to feed livestock. In North America, oats
dehydrated before packaging. It takes only a are usually eaten as a hot breakfast cereal or
few minutes to prepare, but it is not as nutri- used in baked goods. Oats contain consider-
tious as rice that takes longer to cook. able, or large, amounts of nutrients and
dietary fiber. Quick-cooking oats and oatmeal
are available.
Corn
Corn is the most popular food plant in the Other Grains
world and the most widely grown crop in the
Wheat, rice, corn, and oats are the most
United States. As far back as 3500 BCE, people
popular grains in North America. However,
were raising corn in Central America. Today
many other grains are used around the world.
the corn plant is also used for many purposes
other than food, including making plastics, Amaranth (=a-m`-+ran(t)h) These tiny round
dyes, and ethanol fuel. seeds that get thick and sticky when cooked
Corn is popular as a vegetable, on the cob were the staple crop of the Aztecs. Amaranth
or as kernels. Hominy is the dried kernel with has a sweet, nutty flavor, and it can be used as
the hull and germ removed, leaving only the a hot cereal, as a side dish, or in puddings.
endosperm. When hominy is coarsely ground, Barley Unlike other grains, the entire kernel
it becomes grits, which can be served as a side of barley contains dietary fiber. Barley is one
dish or used in casseroles. Cornmeal, which is of the most ancient grains and a staple in Asia,
used to make cornbread, comes from ground, the Middle East, and parts of Europe. Barley is
dried, corn kernels. Cornmeal is also used to mild-flavored and chewy and is usually used in
make polenta. The endosperm of corn is also soups and stews. Hulled barley lacks the outer
ground into a fine flour called cornstarch, which hull but has the bran, so it has more dietary
is used as a thickener in sauces and fillings. 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, Pasta

lacks the outer hull and bran, but still contains
Pasta is an Italian word meaning “paste”
half of the original fiber. Scotch (or pot) barley
that refers to dough made from flour and water.
is less processed than pearl barley and is used
Pasta includes macaroni, which is made from
in salads, soups, and casseroles.
durum (=d|r-`m) wheat flour and water, and
Millet These small, round, yellow grains are a noodles, which have egg solids added for
staple in Europe, Asia, and North Africa. Millet tenderness.
has a mild flavor and is used in breads and as Durum wheat is grown especially for pasta.
a breakfast cereal or side dish. Millet porridge It is processed into semolina (+se-m`-=l#-n`) flour,
is a traditional Russian food. which gives pasta its characteristic yellow color
Rye Often used in breads and crackers, rye is a and nutlike flavor. Durum wheat products hold
dark grain with a hearty flavor. It is less nutri- their shape and firm texture when cooked.
tious than other grains but is high in minerals. Pasta dough is rolled thin and then formed
Rye is popular in northern Europe. by machines into hundreds of different shapes.
Teff Available in brown and white varieties, Figure 30.2 shows some common pasta
teff is a tiny grain with a mild, nutty flavor. It is shapes. Certain sauces go best with specific
native to North Africa and has been a staple in shapes. For instance, smooth tomato, cream
Ethiopian cuisine for thousands of years. Teff sauces, and sauces with small pieces of food
is used in flatbread, as a cooked cereal, and in complement long, flat pasta. Large, hollow
puddings. shapes are usually stuffed with a meat, veg-
Wild Rice Not a rice at all, wild rice is actu- etable, fish, or cheese mixture and baked in
ally the seed of a water grass. Wild rice has a a sauce.
crisp texture and nutlike flavor, and it is high Pasta is sold in both dried and fresh forms.
in protein and dietary fiber. The supply of wild Dried pasta is the more common form. Pack-
rice is limited, which makes it very expensive. ages of dried pasta are found with other shelf-
Wild rice is often sold combined with long- stable foods. Fresh pasta is perishable and is
grain rice. found in the refrigerated section.

474 Unit 7 Food Preparation

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
Buying and Storing
pastas. Whole-wheat pasta has more dietary Grains
fiber than enriched pasta. Some pastas are When buying grains, choose whole-grain
blended with herbs, carrots, spinach, toma- products as often as possible. Products that are
toes, and other foods for flavor and color. not whole grain should be enriched. Look for
Asian Noodles products that are low in fat, sugar, and sodium,
Asian noodles are similar in texture to pasta and try different grains for variety and nutri-
but are made from different flours, such as tion. Read the label carefully to be sure you are
rice, potato, cornstarch, bean, and soy. Most getting the product you want.
Asian noodles are made without eggs. Chinese
cellophane noodles, for instance, are thin, Fresh Pasta and Whole Grains
translucent noodles made from mung-bean
starch. Translucent means almost transparent. When buying pasta and whole grains,
The Chinese are fond of wheat noodles, which inspect the product carefully. Whole-grain
they use in soups, and wheat and egg noodles, kernels should be plump and uniform in size
which they use in stir-fries and chow mein, and color, and pasta should not be cracked or
their famous fried noodle dish. The Japa- broken.
nese like to serve noodles in soups and sal- Refrigerate fresh pasta, whole grains, and
ads. Kishimen, udon, hiyamugi, ramen, chuka whole-grain products. Because whole-grain
soba, and somen are all wheat noodles, while products contain oil, they can spoil at room
soba is made from buckwheat, shirataki from temperature if not used quickly. Store other
yams, and harusame from mung bean or other uncooked grains and grain products, such
starches. Pad Thai, the national dish of Thai- as white rice and dried pasta, in a cool, dry
land, is made with stir fried rice noodles. place in tightly covered containers. Refrig-
erate cooked grains if you plan to use them
Identify Which type within a few days, or freeze them for longer
of rice contains the whole grain? storage.

476 Unit 7 Food Preparation

Convenience Forms of Grains Breads
Breads, rolls, and buns are made from
Convenience forms of grain products, such
enriched white flour, whole wheat, and mixed
as cereals and breads, make preparation of
whole grains. Leavened bread (=le-v`-ni{d) is
grain dishes quick and easy. Read the Nutrition
bread made with a leavening agent, such as
Facts panels and compare products to make
yeast or baking powder, which makes the bread
sure you are getting a good nutrition value.
rise. Flatbread is any bread that is unleavened,
Breakfast Cereals or made without leavenings. Tortillas, naan,
Wheat, oats, and corn are made into many lavash, and pita bread are types of flatbread.
different breakfast cereals. Breakfast cere- Read the label carefully when choosing
als may consist of whole grains, refined and bread. Whole wheat means that the product
enriched grains, or both. Dry breakfast cereals is made from the whole wheat grain. ‘Wheat’
are ready to eat out of the container. Other cere- on a bread package means that the product is
als, such as oatmeal, need to be cooked first. made from white flour. Look for bread that has
Ready-to-eat cereals come in puffed, rolled, at least 2 to 3 grams per serving.
flaked, granulated, and shredded types. Some A bread’s color is not always a clue to its
are coated with sugar or other sweeteners, nutritional value. Pumpernickel bread, for
and they may have fruit, nuts, and other fla- example, is made with white and rye flour and
vorings added. Breakfast cereals do not need then colored with caramel or molasses. Words
to be refrigerated. Keep them in a cool, dry such as multigrain, cracked wheat, and 7-grain
place. also do not tell you very much about a bread’s
Oats and other cereals that require cooking nutritional value. Unless the label lists whole
come in regular, quick-cooking, and instant wheat or another whole grain first, the bread
forms. Some have sugar and other flavorings is made mostly of white flours.
added. Instant cereal is usually precooked, Store bread in a cool, dry place. Refriger-
so all you need to do is mix it with boiling ating bread can cause it to turn stale more
water. quickly. In humid weather, however, refriger-
You do not need a cereal that provides 100 ating bread keeps mold from growing. If you
percent of the recommended daily requirement need to keep bread for more than a few days,
for fiber, vitamins, or minerals, because you freeze it in a freezer-safe container.
will also get these nutrients from other foods
you eat. Cereals that are highly fortified often Explain Why should
cost more than other cereal as well. you refrigerate whole-grain products?

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 Dry Weight Dry Volume Cooked Yield
(approximate)
Small pasta shapes: macaroni, shells, spirals, twists 4 ounces 1 cup 2½ cups
Long, slender, pasta strands: spaghetti, angel hair, 4 ounces 1-inch-diameter 2 cups
vermicelli bunch

Chapter 30 Grain Products 477

Preparing Grains and To cook pasta, boil the water first. Then
add the pasta slowly so that the water contin-
Grain Products ues to boil. If boiling stops, the pasta will stick
Grains must be cooked in liquid. Grains together. Stir the pasta occasionally as it cooks
are full of complex carbohydrates, also known to keep it from sticking. Do not add oil to the
as starches. Starch granules have many layers cooking water. Oil forms a slippery surface
of tightly packed molecules. When you heat layer that keeps sauce from clinging to pasta.
a grain in water, the molecules start moving, Dried pasta is generally cooked al dente.
the chemical bonds break, and the tight layers To cook al dente (&l-den-(+)t@) is to cook so
loosen. This lets water enter the starch, caus- that the pasta is firm to the bite, rather than
ing it to become softer and swell. soft and mushy. The cooking time of pasta
Cooking methods and times vary depend- varies. Dried angel hair pasta, a very thin form
ing on the type of grain product you are using. of spaghetti, can cook in as little as one min-
Always follow package or recipe directions. ute. Large, thick pasta shapes may take up
Grains are one of the few foods that do not to 20 minutes to cook. If you plan to add the
cook faster in the microwave. Grains need time pasta to a dish that will cook longer, such as
to absorb liquid and soften, so microwaving lasagne, reduce the boiling time to keep the
does not usually save time. 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.
Cooking Pasta After cooking, drain the pasta in a colander
Pasta must be boiled. Boiling helps circulate or strainer. Do not rinse cooked pasta, because
the pasta for even cooking and prevents pieces rinsing removes nutrients. To keep cooked
from sticking together. Package directions tell pasta hot, set the colander or strainer over a
how much water to use for a particular serving pan of hot water, and cover. For best results
size of pasta. For example, dry spaghetti takes plan to have the pasta finished just as you are
about 1 quart of water for every 4 ounces of spa- ready to serve it.
ghetti. Choose a pot large enough to keep the You can freeze leftover cooked pasta by
water from boiling over. Figure 30.3 on page itself, but it freezes best with a sauce. Freeze
475 shows the cooked yields of dried pasta. 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.

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

Chapter 30 Grain Products 479

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

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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.

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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
vision, use the Internet to research where
three recipes. Compare the grains on
three different grains originated. Then
appearance, taste, and texture.
research where the same three grains are
Analysis Using a scale of 1 to 10, rate grown today. Next, search for and find a
the grains on the following categories: map of the world online, and print it out.
appearance, taste, texture, and ease of Use the world map to locate where the
preparation. Then create a chart that three grains originated and are grown cur-
shows your ratings of each grain in rently. Label the map to reflect your find-
each category. 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
30 Review & Applications

Academic Skills
Food Science Starting Hint Since the ratio of dry spaghetti
17. Gluten in Dough Gluten, an important to cooked spaghetti is 4 oz./2 cups, set 4⁄2 =
protein in bread making, is made from 2 x/(8 × 1½) and solve for x to find the total
proteins found in wheat, gliadin and glute- dry weight of spaghetti needed.
nin. It is formed when water and kneading
NCTM Algebra Represent and analyze mathematical situa-
are added. The amount of kneading influ- tions and structures using algebraic symbols.
ences how much gluten is developed.
Procedure Add ½ cup water gradually to English Language Arts
about 2 cups of flour, mixing as you go.
19. The Need for Grains In recent years, sev-
Turn out onto a lightly floured surface and
eral fad diets have suggested limiting grains
form into a dough ball. Separate the dough
for weight loss. Write a persuasive article
into 3 equal smaller balls. Leave the first
that counters this view. Review the informa-
alone. Knead the second for 1 minute.
tion in Chapter 11 on maintaining a healthy
Knead the third for 5 minutes. Roll out each
weight, and include specifics on the valu-
with a pin, noticing how easily it stretches
able role of grains in the diet.
or snaps back.
Analysis Which sample has the most gluten NCTE 4 Use written language to communicate effectively.
development? How might this experiment
help you to make better bread?

NSES B Develop an understanding of the structure and

properties of matter. STANDARDIZED
TEST PRACTICE
Mathematics MULTIPLE CHOICE
18. Preparing Pasta Nisha has invited a Read the question and select the best answer.
group of friends over for a spaghetti din- 20. What is leavened bread?
ner. There will be eight people dining, and a. Bread such as tortillas, naan, lavash, and
Nisha would like to prepare 1½ cups of pita.
cooked spaghetti per person. How many 16 b. Bread made with a leavening agent.
oz. packages of dry spaghetti must Nisha c. Bread made without bran.
use, and in how much water should she d. Bread made with bran.
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 Test-Taking Tip Multiple-choice questions
requires 1 quart of water. may prompt you to select the best answer.
They may present you with answers that seem
Math Concept Solving Problems with partially true. The best answer is the one that
Proportions Write two equal ratios (known is completely true, and can be supported by
as a proportion) to relate a quantity you information you have read in the text.
already know to another you are solving
for. Use x to represent the unknown amount
in the second ratio.

Chapter 30 Review & Applications 483