Grains and Rice

Discover grains and rice! Learn what they are, how they're used, and their benefits in this fun worksheet.

Cereal products are major staples in people's diets around the world because they are easy to grow and store. They are low cost. They have high energy values. Sort the cereal grains and the products made with cereal grains. Cereal Grains corn wheat rice oats barley rye Products made with cereal grains breakfast foods flours meals breads pasta products starches bran endosperm germ bran outer protective covering of the kernel, good source of vitamins and fiber endosperm largest part, most of the starch and protein, few minerals and fiber, plants food supply germ reproductive part, rich in vitamins, minerals, protein, and fat A whole-grain products use all three parts. Refined products remove the bran and germ during processing. Tell me something you learned from that video.... Sort the ready to eat cereals and cereals that require cooking. Ready to eat cereals puffed shredded flaked granulated rolled shaped Cereals that require cooking cracked crushed granular Any grain can become flour. Most people use wheat flour because the gluten in wheat is superior. Gluten is the elastic protein substance that provides structure to baked goods. Match each type of flour with the description. all purpose mostly endosperm, can be bleached or unbleached cake flour soft wheat, feels soft and satiny, used in products that have a delicate texture instant or quick flour AP flour that is specifically treated to blend easily with liquids for gravy and sauces self-rising flour AP flour with a leaving agent in it whole wheat flour made from entire kernel, gives a nutlike flavor and a coarser texture potato flour dried and ground potatoes - good for wheat free diets buckwheat flour sifted buckwheat, great for buckwheat pancakes rye flour rye meal ground, making rye bread soy flour ground up soybeans, strong flavor, shouldn't be used alone rice flour crushing/ milling rice- white flour with lots of starch Draw a picture to show the difference between white rice and brown rice. Match the types of rice to their descriptions long grain fluffy side dish short grain small and sticky- used in rice pudding parboiled or converted steeped, drained, steamed and dried wild rice not rice at all!! (it's a seed) Pasta is a nutritious shaped dough that may or may not be dried. Made from semolina and produced from durum wheat grown for pasta making. Noodles are pasta that an egg is added to the dough. Pasta can be handmade or on a machine. Locate all the grain products in the word search. To mark a word click its first letter then click its last. BULGURWHEAT PEARLBARLEY CORNSTARCH WHEATGERM CORNMEAL COUSCOUS HOMINY FARINA TRUE: microwaving cereal products Microwaving takes about the same amount of time for rice or pasta food is more likely to stick and burn using the microwave cereal might boil over so be careful False: microwaving cereal products microwaving cereal products is quicker than traditional methods product ends up less sticky in the microwave