NFS 053 1st Edition Lecture 8 Outline of Last Lecture I Fruits and Vegetables a Definitions b Classifications c Different parts of the plant i Definitions d Preparing Vegetables i General Guideline ii Techniques e Random Notes Outline of Current Lecture I Grains II Cereals III Structure of grains IV Cereals and grains V Cereal grain uses VI Flours from grains VII Transforming grains into dishes VIII Pasta IX Cooking Grains X Gelatinization XI Random notes Current Lecture I Grains a 1 Obsolete single or small hard seed 2 A seed or fruit of a cereal grass b The seeds or fruits of various food plants including the cereal grasses and in commercial and statutory usage other plants soybeans c Plant producing grain These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute II III IV V VI VII VIII Cereals a Synonym to grains i a a plant as a grass yielding starchy grain suitable for food also its grain b a prepared foodstuff of grain as oatmeal or cornflakes Structure of grains a Bran 14 5 of the kernel high content of fiber mineral ash b Endosperm 83 of the kernel mostly starch and some protein c Germ 2 5 of the kernel contains fat protein ash vitamin C Cereals and grains a The seeds of certain plants b Seeds are the essential part of plants for the development and persistence of the human species Cereal grain uses a Wheat flour hard and soft wheat cereals pasta durum wheat and bulgur i Bulgur is wheat that is boiled then dried and usually cracked b Corn flour tortillas masa flour hominy cornmeal cereals c Rice cereals long short grain converted and instant d Oats cereals oatmeal oatrim e Rye pumpernickel and medium rye flour f Barley cereals and pear barley g Titricale cross between wheat and rye more lysine and hardier than wheat made into flour h Buckwheat fruit of a leafy plant not a true grain i Others include millet sorghum faro spelt amaranth quinoa Flours from grains a There is evidence from prehistoric times of people figuring out how to treat grains in order to remove tough outer layers b A breakthrough in human diets occurred when people discovered methods and developed technologies for grinding or milling grains into flours Transforming grains into dishes a Wheat b Wheat flour c Dough d Pasta Pasta a Typically made with durum wheat and water b Macaroni is a term used for all dried pastas and comes in many shapes spaghetti linguini fettuccini elbow lasagna shell spiral ect IX X XI c Noodles have added egg to the dough d Whole wheat gluten free flavored high protein fresh all different types e Couscous pasta made to look like a grain Cooking Grains a Different techniques to release starch in order to create varying dishes b Pasta lots of boiling water c Risotto little water at a time short grain rice d Pilaf rinse before cooking short grain rice Gelatinization a The cooking of starch in a liquid b Swelling c Clearing d Thickening e Starch amylose amylopectin Random notes a Positive aspect of eating plants soluble and non soluble fiber b Negative aspects of plants alkaloids are toxic c Seeds contain proteins and lipids