This document discusses cereal grains and pastas. It covers the composition of cereal grains and their uses, which include flour, pasta, breakfast cereal, alcoholic beverages, and animal feed. It describes general types of cereal grains such as whole grains, refined grains, grains containing gluten, and gluten-free grains. The document also discusses preparation methods for grains like boiling and storage. It covers types of pasta and their preparation and storage. The chapter summary states that cereal grains are important food crops and the "staff of life."

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Understanding Food Principles and Preparation • Fifth Edition
AMY BROWN
© Cengage Learning 2015
Cereal Grains
and Pastas
16

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Composition of Cereal Grains

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Composition of Cereal Grains (cont’d.)

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Composition of Cereal Grains (cont’d.)

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• Flour
• Pasta
• Breakfast cereal
• Alcoholic beverages
• Animal feed
Uses of Cereal Grains

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Uses of Cereal Grains (cont’d.)

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• Whole grains
– Whole-wheat or whole-grain flour
– Bulgur (cracked wheat)
– Oatmeal
– Whole cornmeal
– Brown rice
– Less common: amaranth, buckwheat, millet,
quinoa, sorghum, triticale
General Types of Cereal Grains

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• Refined grains
– White flour
– Degermed cornmeal
– White bread
– White rice
General Types of Cereal Grains
(cont’d.)

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• Cereal grains containing gluten
– Wheat
• Berries, rolled, cracked, bulgur, farina, germ, bran
– Ancient grains
• Einkorn, emmer, Kamut, spelt
– Barley
• Hulled, pot, pearled, flaked, grits
– Oats
• Groats, steel-cut, rolled, bran
– Rye and triticale (hybrid of wheat/rye)
General Types of Cereal Grains
(cont’d.)

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• Gluten-free cereal grains
– Amaranth
– Buckwheat
– Corn
• Classification: dent, sweet, flint, popcorn, flour, pod
• Forms: cob and kernel, hominy, hominy grits, meal,
starch, syrup, oil
– Indian rice grass
– Millet and quinoa
General Types of Cereal Grains
(cont’d.)

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• Gluten-free cereal grains (cont’d.)
– Rice
• Lowland, wet, irrigated vs. highland, hill, dry
• Short-grain, medium-grain, long-grain
• Forms: white, converted, instant, brown,
black/purple/forbidden, red, glutinous, specialty,
bran, wild
– Sorghum
– Teff
General Types of Cereal Grains
(cont’d.)

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• Moist-heat preparation: boiling/simmering
– Prepreparation (rinsing)
– Considerations and factors
• Grain consistency, seasonings, form, presence of
bran or hull, pH of water, and desired tenderness
– Hot breakfast cereals
• Factors: determining doneness; standing time
• Sautéing, baking, and microwaving
Preparation of Grain Cereals

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• Dry
– Kept in cool, dry place
– Airtight container
• Refrigerated
– Whole or cooked grains
– Airtight container
• Frozen
– Cooked grains only
Storage of Grain Cereals

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Types of Pasta

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Types of Pasta

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• Special types of pasta
– Asian noodles
– Whole wheat pasta
– Flavored
– Fanciful
– High-protein
– Fresh
– Couscous
Types of Pasta (cont’d.)

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Preparation of Pasta

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Preparation of Pasta (cont’d.)

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• Storage depends on type of pasta
– Dried: tightly wrapped, stored in cool, dry
place
– Fresh: refrigerated or frozen
– Cooked: refrigerated
Storage of Pasta

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• Cereal grains are seeds from the grass
family
– They serve as the world’s major food crop,
and are known as the “staff of life”
• Be knowledgeable about:
– Composition of cereal grains
– Uses, types, preparation, and storage of
cereal grains
– Types, preparation, and storage of pasta
Chapter Summary