Grains
The seeds of grasses that human beings
have learned to cultivate for food.
Grains are basic foods in almost any
cuisine.
Grains provide the majority of calories and
nutrients in most diets.
Parts of a Grain
Types of Grains
• Processed Grains
– Grains that have been prepared to use as food
– Can be cut, crushed, rolled, or ground which is
referred to as milling
– Some of these steps are necessary to make the
food digestible or able to store well
– Some steps change the flavor, texture, color, or
shelf life
• Whole Grains
– Just the husk or hull is removed and there is
minimal processing
– Take longer to cook
– Parcooked grains - partially cooked whole
grains that are then easier and quicker to cook
• Refined Grains
– Highly process grains
– have less nutritional value
– The more processing there is the more layers
of the grain that are removed.
• Pearl Grains and Other Refined Grains
– A grain in which the bran has been removed
• Makes the grain lighter in color and quicker to
cook
– Germ is also removed
• Removes oils, vitamins & minerals
• Helps improve shelf life because oils can’t turn
rancid
• Cracked Grain
– Whole kernels that are cut into very large
pieces
• Have a very coarse texture
• Examples: cracked wheat, Bulgar wheat
• Meal
– Grains that are milled into fine particles by
rolling the grain between steel drums or stone
wheels
– Example: cornmeal
– If grain is parcooked it can be rolled to
produce flakes instead of ground
Types of Grains
• Rice
• Wheat
• corn
Rice
• Hull is removed by passing the rice
through rollers
• Brown rice - rice that retains some or all
of its bran
– Slightly nutty taste
– Takes longer to cook
• White rice - all the bran has been
removed
• Converted rice - rice that is parcooked
before it is milled
• All varieties of rice can be processed as
white rice or brown rice
• Long Grain Rice – fluffy and dry
• Medium Grain Rice – moist and sticks
together
• Short-grain rice – high starch content and
sticky
Wheat
• Ancient grain that has evolved into a number of
different types
• Wheat berries – whole kernel of wheat without being
hulled, polished, or steamed
• Cracked wheat – large pieces of crushed wheat
berries.
• Bulgur wheat – steamed whole wheat berries
crushed into small pieces
• Wheat Bran – the bran surrounding the wheat kernel
Corn
• Only grain that is eaten both fresh and dried
• Kernels can be either white or yellow
• Forms of corn
– Hominy: whole dried corn kernel that has the hull
and germ removed
– Posole: the whole kernel with the germ and bran still
intact and soaked in an alkaline solution to make the
hull softer and easier to digest.
– Cornmeal: finely ground corn
• Ground whole corn is grits and comes coarse, medium or
fine. Hominy grits made for hominy. Posole cornmeal is
called masa harina. Polenta is an Italian term for cornmeal.
• Oats
– Oat groats - whole grain oat with hull removed
– Oatmeal - coarsely ground oats used as hot
cereal and in baking
– Rolled oats - made from steamed groats that
is rolled into flakes
– Quick cooking oatmeal - rolled oats cut into
smaller pieces to reduce the cooking time
– Instant oats - partially cooked rolled oats that
has been dried before being rolled again
• Barley
– Looks like a doubled grain of rice
– Most commonly sold as pearl barley which is milled
several times to remove the husk and bran
– Scotch barley or pot barley is milled with some bran
remaining
• Rye
– Rye berries is the whole grain
– Rye flakes are when the berries have been through a
roller
• Quinoa
– High-protein grain
– Round kernels that become fluffy and light when
cooked
– Place quinoa is bowl of cold water & rub between your
palms until the water is clear before cooking
Storing Grains
• Grains should be stored in a cool, dry
location in containers with tight lids
• Whole grains should be stored in the
frig or freezer if kept more than a few
weeks.
Preparing Grains
• All grains must be prepared by adding
liquid by some method
• Cooked grains should be tender
• Some grains separate easily after
cooking and other stick and clump
together
• Fluffy grains soak up juices
• Sticky grains work best with chopsticks
Boiling and Steaming Grains
• Boiling grains are made by simply stirring a
measured amount of grain into a pot of
boiling, salted water and then simmering until
tender.
• Steamed grains are made by stirring a
measured amount of grain into a measure
amount of liquid that is just enough for the
grain to absorb. The pot is then covered as
the grain cooks.
Preparing Cereal and Meals
• Cooked grain meal is made by stirring the
grain into a simmering liquid.
• Grains should be added in a thin stream while
constantly stirring to avoid lumps.
• They should be stirred throughout their
cooking in order to develop a creamy, smooth
texture.
• Mush and porridge are general-purpose
names for cooked grain meal. Other names
are regional.
Preparing Pilaf
• A grain dish (usually rice) that is first
sauteed with oil or butter before adding
a hot liquid. It is then covered & cooked
over direct heat or in the oven.
• The grain has a slightly firmer texture
than from boiling.
Steps for Rice Pilaf
1. Heat oil or butter in a pan.
2. Add onions and saute.
3. Add grain all at once and saute.
4. Add liquid to the grain and bring to a simmer.
5. Add any remaining flavorings.
6. Cover the pot and finish cooking. Do not stir the
pilaf as it cooks.
7. Test for doneness.
8. Remove from heat and keep covered for 5 minutes.
Preparing Risotto
• Italian rice dish made with arborio rice
which is a round, short-grained rice that
becomes creamy when cooked
• First sauteed the rice then add a small
amount of liquid and stir until absorbed.
• Gradually add more liquid, stirring
constantly, until creamy
• Final consistency should be pourable
Presenting Grains
• Grains are versatile and can be served at any
meal, both hot and cold. They could be a
side dish, entrée or appetizer.
• Hot Grain Dishes: serve as soon as possible
after cooking
• Cold Grain Salads: grains must be cooked
first before combining with other salad
ingredients.