Understanding Food

Amy Brown

Chapter 21:
Cereal Grains and Pasta

Composition of Cereal Grains

Structure
All grasses have individual kernels or
grains, called caryopses, which are similar
in structure.
Each caryopsis has a:
Protective outer husk
Bran covering
Starchy endosperm
Germ

Composition of Cereal Grains

Uses of Cereal Grains

Most of the cereal

grains produced
are used for flour,
pasta, and
breakfast cereals.

Types of Cereal Grains

The three dominant

grains grown within
the last 5,000 to 8,000
years of human history
appear to have been:

Wheat

Barley

Rice

The grains of primary

importance in the
world now in
descending order are:

Wheat

Rice

Corn

Barley

Millet

Sorghum

Oats

Rye

Types of Cereal Grains

Forms of Rice

White
Converted
Instant
Brown
Specialty
Wild

Types of Cereal Grains

Other Grains
Triticale
Buckwheat is not
related to wheat and is
not a true grain.

It is the fruit of a
leafy plant that is
related to rhubarb.

Some new grains

have entered the
market, including:
Amaranth
Kamut
Quinoa

Preparation of Cereal Grains

The desired results in prepared grains

are most commonly achieved by
moist-heat methods:
Boiling
Simmering
Microwaving
Baking in the presence of liquid

Storage of Cereal Grains

Dry grains, freed of

their bran and germ,
are best kept in airtight
wrappings or
containers in a cool,
dry area free of
rodents, insects, and
other pests.
Cooked whole grains
can be frozen for future
use if they are tightly
wrapped or placed in
airtight containers

Whole grains
should be
refrigerated in
airtight containers
to retard rancidity
Usually, only
whole or cooked
grains are
refrigerated.

Pastas
Ingredients
Flour
Egg yolks
Enriched
Specialty ingredients

Pastas

Pasta, or alimentary
(nourishing) paste, is
made by combining
water with semolina
flour and/or farina.
If eggs are added (at
least 5.5% egg by
weight), the pasta
product is referred to
as noodles.

Asian noodles may be

made from:

Rice

Mung bean

Taro

Yam

Corn

Buckwheat

Potato
flours.

Pastas

Types of Pasta
Pasta is formed by placing the freshly made
pasta dough in a cylinder and forcing it
through holes in small discs (dies).

Preparation of Pasta
Moist-Heat Preparation

Pasta is easy to prepare by boiling or simmering.

During heating, the majority of pastas expand to two
or three times their original size.

Al dente: Meaning to the tooth in Italian, it

refers to pasta that is tender, yet firm enough to
offer some resistance to the teeth.
Properly prepared pasta is not excessively sticky, and
once it is done, it is drained and ready to serve.

Storage of Pasta

Dried pasta should be

tightly wrapped and
stored in a cool, dry
place.
Fresh pasta should be
kept in the refrigerator
until the use by date.
Cooked pasta will keep
for two to three days in
the refrigerator.