Grain Products. Report

Transcription

1 CHAPTER 30 Chapter Overview Introduce the Chapter Students learn that grains are a versatile, nutritious, and flavorful addition to meals. Students learn how to distinguish between different types of grains, explore how to buy, store, and prepare grains for eating, and examine convenience forms of grains that make preparation of grain dishes easy. Build Background Ask students to name the grains that they eat such as corn, rice cakes, or cereals. Ask volunteers to share their responses with the class. CHAPTER 30 Grain Products Activate Prior Knowledge Caption Answer Answers will vary but will likely include bread products (bread, rolls, buns, tortillas, muffins, cornbread), rice, oatmeal, and breakfast cereals. Discussion Ask students: What is the value of grains in a healthful eating plan? (Answers may include: Grains provide many important nutrients that are vital for the health and maintenance of our bodies.) Writing Activity Report Explore the Photo Writing Activity Report Great 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: Locate sources of information. Take notes on what you find. Organize the information into an introduction, a body, and a conclusion. Activate Prior Knowledge Popular Grains Pasta is just one of many grains. What other grain foods can you name? This writing activity prompts students to write a report about a grain that they like. Choice of grains and information will vary. Students should locate sources, take notes, and then organize a report that includes an introduction, a body, and a conclusion Unit 7 Food Preparation CLASSROOM Print Resources Student Edition Teacher Wraparound Edition Student Activity Workbook Student Activity Workbook Teacher Annotated Edition Solutions Technology Resources Presentation Plus! provides visual teaching aids for every section. Online Learning Center includes resources and activities for students and teachers. TeacherWorks Plus is an electronic lesson planner that provides instant access to complete teacher resources in one convenient package.

2 Reading Guide CHAPTER 30 D Before You Read Preview Skim through the chapter, and examine the photos and figures. Think about how frequently you eat grains. Read to Learn Key Concepts Describe how food is made from grains. Explain how the processing of grains can affect their nutritional value. Name and describe six grains used around the world. Explain what to look for when buying grain products. Describe how to prepare grains for eating. Main Idea Grains are a versatile, nutritious, and flavorful addition to meals and an economical way to stretch a food budget. Content Vocabulary You will find definitions for these words in the glossary at the back of this book. grains whole grain noodles kernels wheat leavened bread bran rice flatbread endosperm pasta whole wheat germ macaroni al dente hull Academic Vocabulary You will find these words in your reading and on your tests. Use the glossary to look up their definitions if necessary. 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. Academic Standards English Language Arts NCTE 4 Use written language to communicate effectively. Mathematics NCTM Algebra Represent and analyze mathematical situations and structures using algebraic symbols. Science NSES B Develop an understanding of the structure and properties of matter. NCTE National Council of Teachers of English NCTM National Council of Teachers of Mathematics NSES National Science Education Standards NCSS National Council for the Social Studies Chapter 30 Grain Products 469 N CL B Bell Ringer Activity Eating Grains Ask students to brainstorm a list of the grains in the meals that they have had in the last 24 hours. Write the grains on the board, and point out to students that most meals include at least one type of grain. Then ask students: If you had to choose a favorite grain product, which would you select and why? Preteaching Vocabulary Ask students to choose one vocabulary term and create a fill-in-the-blank sentence for the term. The sentence should contain enough information to help determine the missing word. Graphic Organizer The Graphic Organizer is also on the TeacherWorks CD (The three types of rice grains and their brief descriptions are as follows: long-grain rice fluffy grains that stay separated; medium-grain rice plump, tender, and moist with grains that stick together; short-grain rice almost round, starchy, moist, and sticky.) N CL B FOCUS NCLB connects academic correlations to book content. Reading Guide Before You Read Point out to students that grains are an economical way to stretch a food budget and are versatile, nutritious, and flavorful. D Develop Concepts Main Idea Discuss the main idea with students. Ask students: How can grains help you to stretch your food budget? (Answers may include: By consuming more grains, especially whole grains and dried beans, you can lower the amount of money you spend on more expensive types of foods.) 469

3 CHAPTER 30 Discussion Starter Whole Grains vs. Refined Grains Bring in a refined grain product and its whole grain counterpart. Ask students: If you had to choose between a whole grain food and a food made from refined grains, which would you select and why? (Answers will vary, but students may say that they consider them to be the same, or that they prefer one over the other because of flavor or texture.) R 1 Reading Strategy Create a Puzzle English language learners may have difficulty understanding the terms related to grain sourcing and harvesting. Have students use the vocabulary words listed on page 470 to create a crossword puzzle. Provide students with graph paper to create the puzzle. Encourage students to create hints using the definitions of the words. Have students exchange their puzzle with a classmate. (Students should use the vocabulary words on page 470 to create a crossword puzzle.) ELL R 1 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 cultivated for their fruits or seeds. Common grains in North America include wheat, corn, rice, oats, rye, barley, buckwheat, and millet. 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 kernel. 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 harvesting. 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 carbohydrates 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. R 1 U 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 U Bran Endosperm 470 Unit 7 Food Preparation Figure 30.1 Parts of a Grain Kernel Caption Answer The endosperm contains the plant s food supply. Discussion Point out the parts of the grain kernel to students. Ask students: Which part of the grain kernel is edible? (bran) Identify The three main parts of a grain kernel are the bran, endosperm, and the germ. 470

4 R 2 All grains must be processed before you eat them. The type of processing affects a grain s nutrient value. Whole-grain products, including whole-wheat flour and whole-grain breakfast 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, phytochemicals, and dietary fiber. According to federal law, some of nutrients lost in processing 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. whole-grain product? Define What is a 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 different 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 products 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 muffin, 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 nongrass 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 staple 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 debranned 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 R 2 Answer Half of the grains eaten daily should be whole grains because of their nutritional value. Whole-grain products are made of the entire kernel and contain most of the original nutrients. CHAPTER 30 U Universal Access Visual Learners Identify Grain Parts Obtain a printable version of the parts of a grain kernel (as shown in Figure 30.1) that does not label each part. Distribute copies to students and ask them to identify and label the parts. Read the first paragraph under the section titled Nutrients in Grains aloud. As you read, have students take notes on the art about the nutrients that are provided by each part of the grain kernel. (The endosperm consists mostly of complex carbohydrates 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.) ELL R 2 Reading Strategy Venn Diagram Tell students that there are thousands of wheat varieties and grain products made from wheat. Ask students to use a graphic organizer to identify and briefly describe what wheat berries, cracked wheat, and bulgur have in common. What are their differences? Encourage students to use a Venn diagram to illustrate the similarities and differences. (Organizers will vary, but similarities may include: Wheat berries and bulgur are both made from wheat kernels; wheat berries, bulgar, and cracked wheat all have a chewy texture. Differences include: Wheat berries are the entire wheat kernel, while bulgur is made from wheat kernels that have been steamed, dried, and crushed.) Define A whole-grain product is made of the entire wheat kernel. 471

5 CHAPTER 30 S Skill Practice Guided Practice Identify Have students identify one cuisine that uses short-grain rice. In one sentence, students should identify the cuisine and explain how the short-grain rice is used in the cuisine. (Responses will vary, but may include: Asian cuisine uses short-grain rice in dishes, such as sushi and fried rice.) L1 Describe Have students identify one culture that uses short-grain rice and explain why. (Answers will vary, but may include: Asian cuisine uses short-grain rice in dishes, such as sushi and fried rice because the grains are moist and stick together, making it easy to pick up with chopsticks.) L2 Apply Have students write a paragraph in which they describe how characteristics of short-grain rice lend themselves to the dishes in which they are used. How does starch content factor into the dishes in which short-grain rice is used? (Paragraphs will vary, but should describe how 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 starch in short-grain rice makes the grains moist and stick together. These characteristics work well in Asian cuisine because they make short-grain rice easy to pick up with chopsticks and allow it to be easily molded into rice rolls.) L3 Quinoa (=k#n-+w&) Quinoa is a small, ivorycolored, rice-like grain that has more protein than any other grain which makes it a popular staple with vegeterians. Quinoa is also gluten 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 wetlands, but some is grown in parts of the United States. 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. Longgrain 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 mediumgrain 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. S 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 Explore the Photo Caption Answer Quinoa is popular with people who have wheat allergies because it is gluten free. Discussion Ask students: Which type of processed rice is least nutritious? (instant rice) Mini Clip ELL: Level 4 Proficiency Author Jana Echevarria discusses the characteristics of Level 4 proficiency English learners. 472

6 W Rice Processing Rice is processed in several different ways, yielding products with different colors, textures, 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 nutrients, 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 nutritious 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 alternative 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 considerable, 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 Answer Answers will vary depending on the recipe chosen by each student. C CHAPTER 30 W Writing Support Research Rice Production Have students use an almanac or other library resources to conduct research about rice production. Students should uncover: Which countries are the biggest producers? Which are the biggest exporters? Then ask students to find out what conditions are needed for growing rice. Encourage students to use a chart to identify producers and exporters. Ask students to share their responses with the class. (Answers will vary, but may include the following producers: China, India, Thailand, Vietnam, Indonesia. Biggest exporters include: Thailand, India, Vietnam, and United States. Rice is grown in flooded fields in warm climates. Much of the world s rice grows in Asian paddies, or wetlands, but some is grown in other parts of the world, including the United States.) C Critical Thinking Make Inferences Read students the following wellknown quote from eighteenth-century writer Samuel Johnson: Oats a grain, which in England is generally given to horses, but in Scotland supports the people. Ask students: What was Johnson implying about the Scots and their culture compared to the English? How did you make this inference? Given what is now known about the nutritional value of oats, what inferences might be made today? (Johnson implied that the Scots were uncultured compared to the English by comparing the Scottish people s staple food to horse feed. Today s understanding of oats nutritional value might make the Scots seem more culturally advanced.) 473

7 CHAPTER 30 S 1 Skill Practice Guided Practice Identify Ask students to identify the two different types of pasta. Encourage students to give examples of each. (Macaroni: elbow, penne; noodles: egg noodles, lasagne. Have students share their responses.) L1 Connect Ask students to use a Venn diagram to illustrate the difference between macaroni and noodles. Ask students to write a paragraph that explains why durum wheat flour is grown and used especially for pasta. (Durum wheat flour is grown and used for pasta because it gives pasta its characteristic yellow color and nutlike flavor, and allows pasta to hold its shape and firm texture when it is cooked. Have students share their Venn diagrams with the class.) L2 Describe Have students write one or two paragraphs in which they describe some basic rules to keep in mind when choosing the right pasta for a dish. Encourage students to include as many rules as they can. (Paragraphs will vary, and examples may include: Smooth tomato and cream sauces and sauces with small pieces of food complement long, flat pasta. Large, hollow shapes are usually stuffed with a meat, vegetable, fish, or cheese mixture and baked in a sauce. Light or delicate sauces work well with thinner noodles, such as angel hair and vermicelli.) L3 474 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 nutritious 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 actually 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 longgrain rice. 474 Unit 7 Food Preparation Explore the Photo Caption Answer Whole-grain bread has more vitamins, minerals, phytochemicals, and fiber than white bread. Discussion Ask students: Is multigrain bread more nutritious than whole-wheat bread? Why or why not? (Not necessarily; whole wheat indicates a whole grain is used; multigrain bread could mean that it uses several types of grain, including whole wheat flour, or it may simply use several types of white flour.) 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, vegetable, 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. Packages of dried pasta are found with other shelfstable foods. Fresh pasta is perishable and is found in the refrigerated section. S 1

8 S 2 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 Egg noodles have egg solids added for tenderness. Orzo (=}rd-(+)z%) Small, rice-shaped pasta, good for salads and soups. Fusilli (fy<-=si-l#) Corkscrew pasta. Holds smooth sauces well and works well in salads. Penne (=pe(n)-(+)n@) Straight tubeshaped pasta cut diagonally on the ends. Works well with most sauces and in baked dishes. Elbow Macaroni Small, curved tube-shaped pasta. Works well in soups, salads, and baked dishes. Conchiglie (kon-=k#l-y@) Seashell pasta. Holds sauce well. Manicotti (+ma-n`-=k&-t#) Large tubeshaped pasta, usually stuffed. Linguine (li{-=gw#-n#) Long, narrow, flat pasta. Holds sauces well. Lasagne (l`-=z&n-y`) Wide, flat noodles, usually baked with sauce. Fettuccine (+fe-t`-=ch#-n#) Long, flat pasta, wider than linguine. Holds sauces well. Farfalle (f&r-=f&-(+)l@) Bowtie pasta. Works well with sauces and in pasta salads. Spaghetti Long, thin round pasta. Angel hair is thin spaghetti. Chapter 30 Grain Products 475 Figure 30.2 Common Types of Pasta CHAPTER 30 S 2 Skill Practice Guided Practice Identify Ask students to identify a common pasta type that is usually stuffed with meats, vegetables, fish, or a cheese mixture and baked in a sauce. (manicotti) L1 Explain Have students write a paragraph in which they explain why you would not want to use the lasagne pasta type in a soup or salad dish. (Answers will vary, but may include: Lasagne is a wide, flat noodle that is usually baked with a smooth tomato and cream sauce and sauces with small pieces of food that complement the long, flat pasta. It does not lend well to a soup or salad dish because it would be too difficult to prepare and eat, and may take away from the finished appearance of the dish.) L2 Apply Have students write a paragraph in which they describe how they would modify a recipe by using an unusual pasta shape in a recipe to make a dramatic difference and give it a whole new look. Does it add appeal to the finished appearance of the dish? (Paragraphs will vary, but students should describe how they would change a pasta in a recipe to freshen up a dish and give it a whole new look. Sample answer: I would make macaroni and cheese with farfalle instead of macaroni because the bow-tie shape would give the dish a unique look and because farfalle works well with sauces.) L3 Caption Answer Short pasta shapes, such as orzo, fusilli, macaroni, and farfalle work well in salads. They are easy to eat with a fork when chilled, and they mix well with other salad ingredients. Discussion Ask students: Which of these pastas work well with smooth tomato and cream sauces? (linguini, lasagne, fettucine) 475

9 CHAPTER 30 W Writing Support Essay Question and Answer Buying and Storing Grains Ask students: What do you know about buying and storing fresh pasta and whole grains? What should you look for? Why should you read the label carefully? Ask students to use their existing knowledge of pasta and grains to compose an essay question and write the answer to the question. Tell students to make sure the question is specific and clear, and the one-paragraph answer is thorough and accurate. (For tips on writing an essay question and answer, see page 468.) R Reading Strategy Create an Outline Ask students to create an outline for the Buying and Storing Grains section, using the section title, headings, and sub-headings. (Outlines will vary, but may include the title followed by bulleted items: Fresh Pasta and Whole Grains; Convenience Forms of Grains, with second-level bulleted items Breakfast Cereals and Breads.) 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, tomatoes, 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 Japanese like to serve noodles in soups and salads. 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 Thailand, is made with stir fried rice noodles. Identify Which type of rice contains the whole grain? 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 nutrition. 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. Refrigerate cooked grains if you plan to use them within a few days, or freeze them for longer storage. W R 476 Unit 7 Food Preparation Explore the Photo Caption Answer Most of the oat grains produced in the world are used to feed livestock. Discussion Ask students: How is this grain usually prepared for eating? (Answers will vary but may include: breakfast cereal, baked goods.) Identify Brown rice is the wholegrain form of rice. 476

10 R 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 cereals may consist of whole grains, refined and enriched grains, or both. Dry breakfast cereals are ready to eat out of the container. Other cereals, 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 flavorings 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 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. Refrigerating bread can cause it to turn stale more quickly. In humid weather, however, refrigerating 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? 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, vermicelli Explain Because whole-grain products contain oil, they can spoil at room temperature if not used quickly. 4 ounces 1-inch-diameter bunch 2 cups Chapter 30 Grain Products 477 Figure 30.3 Dried Pasta Yields Caption Answer a little less than 2 ounces Discussion Ask students: Should you rinse pasta before cooking? After cooking? Why or Why not? (Answers will vary but may include: Never rinse pasta. Doing so removes nutrients.) S R CHAPTER 30 S Skill Practice Guided Practice List Ask students to list three types of leavened bread. (Answers will vary, but may include: white bread, sourdough bread, French bread, bread rolls, rye bread, hamburger and hot dog buns, biscuits.) L1 Create Have students create a graphic organizer that explains the difference between leavened bread and flatbread. Include four examples of each type of bread. (Answers will vary, but may include: Leavened bread is bread made with a leavening agent, such as yeast or baking powder, which makes the bread rise, such as white bread, sourdough bread, French bread, and bread rolls. Flatbread is bread that is unleavened, or made without a leavening agent, such as tortillas, naan, lavash, and pita.) L2 ELL Apply Have students write one or two paragraphs in which they describe what shoppers should look for when buying bread and what they should avoid. How can they get the best nutritional value out of their purchase? (Paragraphs will vary, but qualities to look for include: whole-wheat products; products made of enriched white flour; mixed whole grain products; read the label carefully; choose products that have at least 2 to 3 grams of dietary fiber per serving. What to avoid: Avoid breads made mostly of white flours; avoid choosing a bread based on its color because color is not always a clue to its nutritional value; ignore words like multigrain, cracked wheat, and 7-grain, that do not tell you anything about a bread s nutritional value.) L3 477

11 CHAPTER U Universal Access Logical/Math Learners Using Ratios Using the information in Figure 30.4, ask students to find the amount of liquid they would use to prepare the following (assuming that 1 cup is equal to a serving size): 5 servings bulgur, 6 servings brown rice, and 1½ servings grits. Then ask students: Which has the largest liquid-to-yield ratio? Which grain has the largest minutes-to-servings ratio? (4 cups liquid for 5 servings bulgur; 5 cups liquid for 6 servings brown rice; and 2 cups liquid for 1½ servings grits. Cornmeal and grits both have the largest liquid-to-yield ratio. Brown rice has the largest minutes-to-servings ratio.) ASSESS Quiz Ask students to answer the following questions: 1. Define both endosperm and hull. (Endosperm is the largest part of the grain kernel, which is made of proteins and starches that supply the plant with food. The hull is the inedible outer coat that covers some grains.) 2. What is kasha, and how is it commonly used in the United States? (Kasha is hulled, roasted, and crushed buckwheat that has a pleasant, nutty flavor and is used in the United States as a breakfast cereal or a side dish.) 3. What grain s entire kernel contains dietary fiber? (barley) 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, causing it to become softer and swell. Cooking methods and times vary depending 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 spaghetti. 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. Figure Unit 7 Food Preparation Cooking Grains To cook pasta, boil the water first. Then add the pasta slowly so that the water continues 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 minute. 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. 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 Figure 30.4 Cooking Grains Caption Answer Remove the lid and continue cooking until the liquid is absorbed or evaporates. Discussion Ask students: Do grains cook faster in the microwave? (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.) Mini Clip Math: Real-Life Ratios A teacher discusses real-life applications of ratios. U

12 W 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 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? 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 transport, 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? Explore the Photo Caption Answer Both enriched and converted rice have the hull removed. Converted rice takes longer to cook but has more nutrients than enriched rice. Discussion Ask students: Which is the most nutritious type of processed rice? Why? (Because it includes the whole grain of rice, brown rice is the most nutritious.) Near the end of the cooking time, check the rice for doneness. It should be moist and tender but firm, with no liquid left in the pot. If any liquid remains, remove the lid and continue 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 simmering 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 tablespoons of water for each cup of cooked rice, then microwave it or reheat it on top of the range. Chapter 30 Grain Products 479 Answer Since he has not purchased rice from this company before and since there is no telling where it came from, Bob should rinse the rice before cooking it. W C CHAPTER 30 RE W Writing Support Essay Question and Answer Cooking Rice Ask students: What do you know about cooking rice? How can you tell when rice is done cooking? Why should you stir rice as little as possible? Ask students to use the information presented in the text and their existing knowledge of preparing and cooking rice to compose an essay question and write a one paragraph answer to the question. Tell students to make sure the question is specific and the one-paragraph answer is thorough and accurate. (For tips on writing an essay question and answer, see page 468. Questions and answers will vary but should reflect the information presented in the text and their existing knowledge about cooking rice.) C Critical Thinking Assess Warming Techniques Read students the following scenario: Joseph is preparing a rice dish as part of a meal. The rice is finished, and he wants to keep it warm while he finishes preparing the other dishes for the meal. He puts the burner on low and covers the rice in a saucepan. Is this correct? Why or why not? Ask students to share their responses with the class. (Answers will vary, but may include: To keep the rice warm, Joseph should have placed it in a colander and set the colander over a pan of simmering water and then covered the rice to allow the steam to warm the rice without making it sticky. If he leaves the rice of on the cooktop, it could burn while he is tending to his other dishes if there is no liquid left in the pot.) 479

13 CHAPTER 30 RE W Writing Support Make Healthful Changes Ask a volunteer to choose a convenience form of grains, such as boxed macaroni and cheese or a boxed rice and cheese sauce. Then ask students to brainstorm how they can make the dish more healthful. Ask them to write a paragraph explaining the changes they would make. Encourage students to share their ideas with the class. (Answers will vary, but may include: If the recipe as prepared is high in fat and sodium, you can add more pasta or rice, use less margarine, use low-fat milk instead of whole milk, or use only part of the cheese sauce. Students may also suggest adding vegetables to the dish.) Study Tools Have students go to the Online Learning Center at glencoe.com: 480 ASSESS Take the Practice Test. Download Study-to-Go content. Use the Student Activity Workbook for additional practice. Name Date Class Chapter 1 The Amazing World of Food Copyright The McGraw-Hill Companies, Inc. All rights reserved. Note Taking Directions As you read, write notes, facts, and main ideas in the Note Taking column. Write key words and short phrases in the Cues column. Then summarize the section in the Summary box. Cues nutrients are chemical substances nutrition is the study of nutrients wellness, good health and positive well-being science in the kitchen science s influence on agriculture, food processing and food safety connecting through food comfort food stress hormones that are released in the body food as fun testing the palate skill-building and self-esteem critical thinking verbal and nonverbal communication leadership in the field of nutrition handling resources wisely THE POWER OF FOOD Note Taking Food is essential to survival and helps physical, mental and emotional health. Food is made of life-sustaining nutrients. Good nutrition happens when food choices include nutrients necessary for good health. THE ROLE OF SCIENCE IN FOOD Science helps in understanding the body s use of food. Science provides proof to support making healthy food choices and ensures the health of our food supply. THE PLEASURES OF FOOD Food provides time for family and friends to strengthen bonds. Food provides comfort and makes people feel good. Food enhances social experiences. Food supplies adventure through experimenting with different tastes and cultures. Food preparation can help you express creativity. Food provides careers for people in science, art, and agriculture. SKILLS YOU WILL BUILD WHILE LEARNING ABOUT FOOD Improving food preparation skills and building teams may help self-esteem. Building critical thinking skills will help you resist negative food choices. Working in food labs builds communication skills. Learning about nutrition may improve leadership skills. Studying food helps build skills such as time management, budgeting, meal planning, and organization. Summary Food holds a great deal of power in its ability to sustain a healthy life though its chemical properties and nutrition. It also provides pleasure and improves life skills. Science plays an important role in helping us understand all of food s properties. Chapter 1 Chapter 1 Student Activity Workbook 1 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 simmers 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 scorching. 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. Wheat Germ Pancakes Ingredients 1 Tbsp. Canola oil 2 cups All-Purpose flour ½ cup Whole wheat flour ½ cup Toasted wheat germ 3 Tbsp. Sugar 2 cups Lowfat buttermilk 1 Egg 2 tsp. Baking powder 1 tsp. Baking soda 6 oz. Maple syrup Directions 1. Combine the flours, wheat germ, sugar, baking powder and baking soda in a large mixing bowl. 2. In another bowl, beat the egg and mix it with the buttermilk. Add the wet ingredients to the dry ingredients and combine. 3. Heat a little of the oil on medium heat in a skillet or large pan and pour the batter into the pan to make pancakes. Adjust the amount of batter to make the size of pancake you want. 4. When pancakes start to bubble on top, flip them over with a spatula. 5. Repeat until all batter is used. 6. Serve with maple syrup. 480 Unit 7 Food Preparation CLOSE Giving a Gift Divide students into small groups. Tell students that each group will be responsible for developing their own recipe for a packaged convenience form of a grain, such as oatmeal, rice, or pasta. Have groups list all the steps associated with this task, discuss how they will work together, and decide who will be responsible for each aspect of the task. 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 prepare instant hot breakfast cereals, follow the package directions. Usually, you just add boiling water and stir. Wheat germ adds folate, iron and zinc into these pancakes. It also gives them a smoky flavor. Yield 6 Servings Nutrition Analysis per Serving Calories 408 Total fat 6 g Saturated fat 1 g Cholesterol 43 mg Sodium 476 mg Carbohydrate 80 g Dietary fiber 4 g Sugars 33 g Protein 12 g Recipe Prep Tip To illustrate the value of wheat germ as a provider of nutrients, you can have students prepare the recipe with and without the wheat germ. Substitute allpurpose flour for the wheat germ. Have students compute nutritional values of the pancakes with and without the wheat germ and ask them to consider which they prefer, given the taste and their knowledge of the nutrients provided by each version of the recipe. W

14 CHAPTER 30 Review & Applications CHAPTER 30 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 simmered, 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) kernels (p. 470) bran (p. 470) endosperm (p. 470) germ (p. 470) hull (p. 470) whole grain (p. 471) wheat (p. 471) Review Key Concepts rice (p. 472) pasta (p. 474) macaroni (p. 474) noodles (p. 474) leavened bread (p. 477) flatbread (p. 477) whole wheat (p. 477) al dente (p. 478) 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 produce 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. considerable (p. 473) translucent (p. 476) Content and Academic Vocabulary Review 1. Students should be able to name an example for each vocabulary word. Review Key Concepts 2. Grains produce many small, separate dry fruits called kernels. Kernels are harvested and processed for food. All grains must be processed before they are eaten. 3. During processing, grains bran and germ are often removed, leaving only the endosperm. This removes most of the vitamins, minerals, phytochemicals, and dietary fiber. Whole-grain products are minimally processed. They are made of the entire kernel and contain most of the original nutrients. 4. Grains used around the world are: amaranth tiny round seeds with a sweet, nutty flavor; barley a mildflavored and chewy grain; millet small, round yellow grains; rye a dark grain with a hearty flavor; teff a tiny grain with a mild, nutty flavor; and wild rice which is the seed of a water grass. 5. Buy whole-grain products as often as possible. When buying products that are not whole grain, choose enriched products. Look for products that are low in fat, sugar, and sodium, and buy a variety of grains. Read labels carefully. Chapter 30 Review & Applications Grains must be cooked in liquid, but cooking methods and times vary depending on the grain. For example, pasta should be boiled, while rice should be simmered. Other forms of grains are often cooked like rice. Convenience forms of grains, such as dry breakfast cereals, may only require the addition of milk. Critical Thinking 7. Grains are versatile and can be prepared in a variety of ways in combination with many other foods; grains are filling because they are rich in carbohydrates; grains provide many valuable nutrients. 8. Casey may eat another wheat product at lunch, such as couscous salad, tabbouleh made with bulgur, or quinoa. 9. Answers will vary. Sample answers: buckwheat and blueberries can be combined to make pancakes; whole-grain tortillas can be combined with beans and vegetables to make burritos. 10. Harry probably cooked the fresh pasta for too long. He is used to preparing dry pasta, which needs to cook for much longer than fresh pasta. 481

15 CHAPTER Analyses will vary among lab teams. Charts should clearly reflect teams assessment of the three different grains. For example, a chart may contain three columns, one for each grain, and four rows, one for each category, and include numerical ratings in the appropriate square. Team members should discuss their individual assessments of each grain before working together to determine a rating. 12. Suggestions may vary slightly, but should include that Jeremiah buy more wholegrain products, because whole-grain products should comprise half of the grains he eats daily. Specific suggestions may include: buy wholegrain bread instead of white, buy whole-grain pastas, or buy brown rice instead of white. 13. Students findings will vary depending on the grains they research. For example, one student may find the wheat originated in Southwest Asia, and that today, much wheat is grown in the state of Montana. On her map, she might label Southwest Asia with the phrase Where wheat originated, and label Montana with the phrase Where wheat is grown today. CHAPTER 30 Review & Applications 11. Evaluate Grain Dishes Grains vary widely in their taste, texture, appearance, and ease of preparation. By experimenting with different grains in your cooking, you can learn about your preferences. Procedure Find three simple recipes that use rice, bulgur, and couscous. Follow package instructions to prepare 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. 12. Good Grains During his weekly grocery shopping trip, Jeremiah always buys the same grain products: enriched white flour, spaghetti and macaroni pasta made with enriched flour, enriched white bread, readyto-eat corn flakes, white rice, and instant oatmeal. What changes would you suggest Jeremiah make to his shopping list to increase the healthfulness of his grains? How can Jeremiah continue to enjoy the same kinds of products by making minor changes? 13. Grain Origins Under your teacher s supervision, 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 currently. Label the map to reflect your findings. Share your map with the class. Real-World Skills ProblemSolving Skills 14. Storing Grains Paul pulled a bag of whole-grain bread from the cupboard, and used two slices to prepare a sandwich. When he ate it, however, he noticed the bread had a rancid taste. Why, and what can he do to prevent this in the future? Interpersonal and Collaborative Skills 15. Radio Advertisement Follow your teacher s instructions to form groups. Work together to write an attention-getting and informative radio advertisement for one type of grain. The ad should describe some of the grain s characterisitcs, uses, and nutritional benefits in one minute. Read your ad for the class. Financial Literacy Skills 16. Homemade vs. Storebought Find instructions for making your own bread crumbs. As a homework assignment, make one cup of breadcrumbs. 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 Real-World Skills Problem-Solving Skills 14. Paul should not store wholegrain bread in the cupboard because the oils in the whole grains can cause it to spoil at room temperature. In the future, he can prevent this problem by storing wholegrain bread in the refrigerator. 482 Interpersonal and Collaborative Skills 15. Advertisements will vary but should be informative and attention-getting. Groups may use dialogue, creative voices, music, rhyming, or other techniques in their ads. Ads should give accurate information about the type of grain featured. For example, triticale, a cross between wheat and rye, offers more protein than wheat alone. Triticale is so versatile that it can be used in a variety of dishes and combined with other cooked grains. Financial Literacy Skills 16. Provide a sample of prepared bread crumbs from the supermarket in the foods lab so students can make a comparison. Paragraphs will vary, but may note that homemade bread crumbs are of a quality that is higher than or comparable to store-bought ones, and that they are inexpensive to make.