25.2 grains.docx
25.2 Rice and Other Grains p.559 Name_______________________
Grains are a ________________ in the diets of people around the world.
*variety of grains
* _____________ well
* have high ______________ _______________
Main nutrients in grains are ______________ and _____________.
3 most common grains are _________ ____________ and ____________.
Type of Rice
Rice picks up _____________________ so it is often part of a _________________.
*increases in ________________ and yields a high _______________.
Handling and Storing Rice
uncooked rice is stored in _________________ at ___________ in a _____________________.
White rice has a __________ shelf life than brown because:________________________________________________.
After rice has been cooked it should be used as soon as possible because it’s high _____________ and ________________________ mean it can __________________ and be ____________________________________________.
Other Grains
Grains are important part of menu planning because they cn be used from ____________ to ________________.
[pic] Barley has a slightly ________ flavor and a_____________ texture. often added to ________________ and ________________. It’s mild flavor makes it a good choice for cooking with _________________, garlic, herbs, and other seasonings.
__________ parts liquid to ____ part barley for cooking.
[pic]Oatmeal is a popular plain hot cereal that can be dressed up with ___________, ______________,________________ and __________________.
cooking ratio is ___________ part liquid to _____ part oatmeal.
[pic] Coucous is made from __________________ that is milled from wheat. It is lower in calories than white rice and quinoa. It also provides protein, fiber and antioxidants to your diet.
[pic]Quinoa (KEEN wah) is a small bead shaped grain with a __________ flavor , it cooks ___________ and is high in __________________. Quinoa is entirely gluten free and prepared like rice.
cooking rice and other grains
4 methods to prepare
Boiling: grain is added to slightly salted boiling water and then ________________ until tender.
Steaming: add appropriate amount of boiling ______________ to the grain. ____________ and cook until the ___________ is completely _________________ by the grain.
Pilaf method: saute the grain in _______________________ before adding _________________. The coating of oil on each grain results in a ___________________ product in which the grains to not ______________. The grain is done cooking when all the water has been absorbed and there are ___________________________ on the surface.
FIND A RECIPE FOR PILAF: Paste Directions here:
risotto method is a little like __________ and _______________________. Grain is sauteed then a small amount of hot _______________ is added. The grain is __________ until all the liquid is absorbed.
FIND A RECIPE FOR RISOTTO- PASTE IT HERE:
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