Chapter 32 & 33 Grain Products Legumes, Nuts, & Seeds

Chapter 32 & 33 Grain Products Legumes, Nuts, & Seeds

Name mm Grain Products Facts About Grains Purpose: To review facts about grains and how they are processed and used * _.,.. the word or words wrvrrl<; that correctly complete each statement Part I. Directions: Using the text information, write in the space provided to the left of each number. 1.?, the food supply for a new plant, is made up of? and _L Bran Endosperm 2. The? is the edible, outer layer of a(n)? It is rich in dietary _?,? vitamins, and some?. 3. The? is a tiny? that will grow into a new plant. It provides fats, vitamins, vitamin?, minerals such as. and?, and?. Germ P^U.Di.ecacn.Using.he.e.tWo^on.wn.eyour response, t,he Mowing items in the space provided. 1. Wha, par,(s) of the grain are used to make products such,s hrown rice and whole-whea, hrea* Coovright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. (Continued on next page) _ Food for Today Reteaching Activities lis

Name. Date. Class Chapter 32 Activity 1 (continued) 2. Describe what processing occurs when producing white flour and grain for many breakfast cereals. 3. If you were making a rice dish to eat with chopsticks, what type of rice would you buy? Why? 4. What is pasta? Describe the difference between macaroni and noodles. 5. If you were to choose a grain other than wheat, corn, or oats for a side dish, which would you choose and why? 116 Food for Today Reteaching Activities Copyright Glencoe/McGraw-Hill,

144 Food for Today Student Activity Manual Copyright Glencoe/McGraw-Hill, a division Of The McRrjUM-Hill rnmnanioc In/- Cooking Up a Grain Directions: Using a cookbook, look up recipes for the following grains or grain products: barley, buckwheat, couscous, quinoa, bulgur. Write the name of the recipe and a brief description of the recipe, including some of the other ingredients. 1. Barley: 2. Buckwheat: 3. Couscous: 4. Quinoa: 5. Bulgur:

rsame uaie uiass er 32 Grain Products Versatile Grains Directions: Read the following selection. Then answer the questions under Thinking Critically, and complete the activities as directed by your teacher. If you took a poll to find out your classmates' favorite foods, there's a good chance that pasta dishes would be mentioned. A survey of restaurant menus would also confirm that people truly enjoy the variety of dishes that feature pasta as a main ingredient. For many people, pasta is a feel-good food. Pasta dishes are appealing to people for several reasons. Ease in preparation. While preparation can be complicated for some dishes, many pasta dishes can be prepared within a relatively short time. Flavor. Flavor draws much appeal for pasta dishes. When vegetables, sauces, cheese, and meats mix with pasta in different combinations, the flavors are varied and delicious. Versatility. Pasta is extremely versatile, adding appeal to soups, main dishes, side dishes, and even salads. Nutrition. Pasta is healthful because it is low in fat and high in complex carbohydrates. It can also be made with whole-grain flour. Some pasta incorporates a vegetable mix. You may be familiar with red pasta made with sun-dried tomatoes or green pasta that contains spinach. Cost. Pasta itself is inexpensive. If other low-cost ingredients are used, a pasta dish can fit easily into the budget. Pasta should be stored in unopened packages or containers in a cool, dry place away from heat. Because pasta does absorb odors, the storage location should be chosen with this in rnind; If stored correctly, pasta can be kept for a year or more. Pasta comes in all shapes and sizes. How many forms are familiar»to you? In conventional cooking, you add the rice or pasta to boiling water. When microwaving, add the rice or pasta to very hot tap water, cover, and bring the ingredients to a boil. To keep the food from boiling over, use an even larger container than when cooking on the range. Because rice grains are so small, microwaves cook the inside of the rice while simmering water cooks the outside. This even cooking produces firmer, fluffier grains. Cook regular rice at 100 percent power for the first 5 minutes, bringing the mixture to a boil. A glass casserole allows you to see when boiling occurs. Cook for about 15 minutes longer at 50 percent power to allow the rice time to absorb water. With instant rice, all cooking can be done at 100 percent power. For best results, prepare no more than 1 cup of uncooked rice at a time. Rice will continue to absorb water and soften during standing time. When the rice is done, the liquid should be completely absorbed. If water remains after the time recommended, let it stand for a few more minutes. Rice that doesn't stand long enough might not fully cook. Cooking Cereals Microwaving is a convenient way to prepare many hot cereals, such as oatmeal. Follow the directions on the package or in a microwave cookbook. Cereals are usually cooked uncovered, but they are covered during standing time to help keep the surface moist. Watch closely during cooking or use a large dish to keep the cereal from boiling over. Stir the cereal before standing to eliminate lumps and distribute heat. Microwaving Pasta and Rice Preparing rice and pasta by microwaving is an example of an ancient practice improved by technology. With practice and insight, some chefs today receive better results when using a microwave than when preparing pasta on the copktop. (Continued on next page) Copyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Food for Today Enrichment Activities 71

Name Date Class Chapter 32 (continued) Thinking Critically 1. What advantages are there to microwaving pasta, rice, or cereal? Explain your answer. 2. Why does cooking pasta and rice in the microwave take almost the same amount of time as conventional range-top cooking? 3. Which ingredients in breakfast cereals increase the cost of the cereal? Suggest ways that you could reduce the cost and provide greater nutritional value. 4. List four ways to add whole-grain products to each of your meals. For Further Study Make a chart comparing the nutritive value of whole-wheat bread, white bread, and wheat bread. What are other differences? What recommendations would you make? Write a summary of your conclusions and submit it to your teacher. Create menu plans for three days that include the number of ounces of grain products, including whole grains, recommended by MyPyramid for a 2,000-calorie diet. Remember that variety is important. Evaluate the nutritive value of the grains in each day's menu. How did they contribute to meeting the daily requirements for protein, carbohydrates, B vitamins, and iron? Research the use of gluten-free flour, such as sorghum flour, brown rice flour, tapioca flour, rice flour, or potato starch flour. Choose one type of flour, and find a recipe to make with it. Compare the recipe you chose to a similar recipe that uses wheat flour. An Internet search of gluten intolerance, gluten-free recipes, or Celiac disease will provide ample information for your research. Create an attractive, informative collage of recipes featuring a variety of pasta and grain products. Display your collage for the class. 72 Food for Today Enrichment Activities... copyright ciencoe/mcgraw-hiii,

Name Date. Class Chapter 33 Legumes, Nuts & Seeds Name That Legume or Seed Purpose: To identify important legumes and seeds. Directions: Read each description below. Write the name of the legume or seed that matches each description in the space provided.. 1. Small, lens-shaped legumes that come in red, brown, and green varieties. 2. Tom is made from this legume. 3. Tiny, flat, beige seeds that have a nutty flavor and are used to make tahini. 4. These greenish-white, flat, oval beans have a mild flavor and smooth, creamy texture; also called butter beans. 5. Medium-size, oval seeds which are high in many nutrients, including vitamin E. They are often eaten as a snack. 6. Popular in Middle Eastern cuisines, these medium-size, round, roughly shaped beans have a nutlike flavor and firm texture. 7. Commonly used in soups, these legumes may be green or yellow and are skinned and split. 8. Large, deep-red beans with a hearty flavor and firm texture. Traditionally used in chili. 9. A seed with a white hull and dull-green kernel. The kernels are often used in Mexican cuisine. 10. Medium-size, oval beans traditionally used in Southern cuisine. 11. Used in soups, stews, casseroles, and salads. Varieties include: navy, Great Northern, and cannellini beans. 12. Medium-size, oval beans with a mottled beige and brown skin that turn brown when cooked. 13. Another name is "turtle beans." 14. A type of tofu that is used in pureed or blended dishes. Copyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. Food for Today Reteaching Activities 119

Name Date Class Activity 2 Chapter 33 Legumes, Nuts & Seeds Why Legumes, Nuts & Seeds? Purpose: To explain the value of legumes, nuts, and seeds in the diet. Directions: In the space provided, answer the items below to improve your knowledge about the value of legumes, nuts, and seeds in the diet. 1. What are the key nutrients found in legumes? 2. For the amount of money you spend, which gives you more protein, dollar for dollar, legumes or meat? Why? 3. What are the key nutrients found in nuts? 4. How can nuts be a beneficial part of your eating plan? List three ways to use nuts. 5. How are seeds used in the diet? 120 Food for Today Reteaching Activities Copyright Glencoe/McGraw-Hill,

JName Jjate Cvlass Chapter 33 Legumes, Nuts & Seeds Plant Proteins Legumes, Nuts & Seeds Directions: Read the following selection. Then answer the questions under Thinking Critically, and complete the activities as directed by your teacher. Many more kinds of legumes are grown in the world than can be described in this section. Although all beans have basically the same texture, their taste, color, size, and shape vary. Combining different legumes in soups, stews, and salads can result in an infinite variety of dishes. Tasteful legumes you might try, in addition to the ones listed in your text, are adzuki beans (small, red beans with a high protein content); cranberry, or romano, beans (reddish beans with a buff background); flageolets (small green or white kidney-shaped beans from France); mung beans (sold mostly as sprouts); and split peas (used mostly in soups). When you think of bread, wheat, oat, rye, and corn may come to mind. A variety of legumes, nuts, and seeds can be milled into flours and used to make several types of bread. These breads are becoming especially popular for those on gluten-free diets. For example, garbanzo bean flour is made from chickpeas; romano flour is made from romano or cranberry beans; and garfava flour is made from garbanzo beans and fava beans. Amaranth flour is ground from the seed of a plant related to pigweed. (As a grain, amaranth was a staple of the Aztec culture.) Quinoa seeds come from a plant related to spinach and beets, and flaxseed meal can be added to baked products to add a nutty flavor and enhance nutritional value. Almond meal (nuts) is used in a similar way. Although soybeans may not be as common as the lima beans on your supermarket shelf, the food products made from this versatile bean are becoming more readily available. Soybeans are processed and used to create other foods. Soy flour is ground from roasted soybeans. It can partially replace wheat flour to boost the protein in recipes. Soy flour does not rise as well as wheat flour but in combination with other flours and xanthan gum it will rise well. Full-fat soy flour adds richness and texture to such baked goods as cookies, yeast breads, and quick breads. Textured soy protein, or TSP, is made from highly compressed soy flour. You must rehydrate this type of protein before using it in recipes. TSP is best known as a meat replacement or extender that is well suited for use in chili, meat loaf, tacos, and casseroles. Comparing Legumes O/2 cup cooked) Legume Calories Protein (g) Fat (g) Iron (mg) Calcium (mg) Black beans 41 8 less than 1 2 25 Chickpeas (garbanzos) 82 7 1 3 40 Kidney beans 88 v 8 : ; less than 1 3 '- -^ "' r- 25.;;'.-..v;-; ;.; Lentils 100 9 less than 1 3 19 Pinto beans 80 6 18 :'. 1.48 60 Soybeans 86 14 8 4 88 White beans 90 6 0 1.4 60 Copyright Glencoe/McGraw-Hill, a division of The McGraw-Hill Companies, Inc. (Continued on next page) Food for Today Enrichment Activities 73

Name - : Date Class Chapter 33 (continued) Thinking Critically 1. What information and advice from this selection and your textbook would support a decision to use legumes, nuts, and seeds as a primary protein source? 2. Using the table in this activity as well as the information from your text and the Internet, compare and contrast the nutritional value of a type of legume, such as black beans, with a type of meat, such as ground beef. What are the nutritional advantages of each? What gains are made if the legumes and meat are combined in a recipe? 3. Why are legumes often paired with meat, fish, poultry, or eggs in recipes? For Further Study Conduct research about the history and role of soybeans in Asian cultures. Why is soy so valuable in cultures where milk and meat are rarely used? Summarize your findings in a brief report. Consult recipes for grains and legumes in vegetarian cookbooks. Using what you have learned, develop a recipe combining these foods. Prepare your recipe in the foods lab or at home. Discuss the results with those who share the meal with you. Write a brief summary of your experience and submit it to your teacher. Find examples of soup recipes that use two or more dried legumes in the recipe. Prepare a homemade dry soup mix by measuring the ingredients for the recipe in single-portion batches. These mixes could be used as gifts or for a fund raiser for your FCCLA chapter. Research the use of flours milled from legumes, such as: soy flour, garbanzo bean flour, garfava flour, and amaranth flour. Choose a recipe using the flour or a combination of the flours and prepare it. Compare your recipe to a similar recipe that uses wheat flour. Summarize what you have learned and share it with the class. Plan three meals and include a legume paired with milk, grain, or meat in each one. Chart the nutritional value of each meal plan. What is the same about each, and what is different? What recommendations or suggestions would you make? 74 Food for Today Enrichment Activities