Cereals and Pasta

Cookery
 Cereals
• Cereals are the seeds of Cultivated plants of grass family.
• Cereals have been the source of life to people providing nutritional and
material needs since the dawn of civilization.
• Cereals are monocotyledon plants that belong to the grass family
• The cereals are all grasses that have been bred over millennia to bear
large seeds (i.e., grain). The most important cereals
for human consumption are rice, wheat, and corn (maize). Others
include barley, oats, and millet.
• c. They are also used as animal feed for the
production of other foods, or, after major processing,
as food ingredients or other products. Cereals have
also become the basis of many industrial processes
not designed as products for human consumption.
More recently, ethanol for motor fuels has become a
major end-use for several cereal grains. Biorefineries,
to permit more complete use of cereal plants and
grains, have the potential to provide many items
currently made from oil-based materials.
Grains consist of three major parts,
including:
bran – the outer layer of the grain
(fibre, omega-3 fatty acids, vitamins
and dietary minerals)

endosperm – the main part of the

grain (mainly starch)

germ – the smallest part of the grain

(vitamin E, folate, thiamine,
phosphorus, magnesium).
Wholegrains contain all three layers
of the grain.
 Benefits of wholegrain cereals
• Wholegrain cereals are a rich source of many essential vitamins, minerals and
phytochemicals. The typical wholegrain cereal food is:low in saturated fat, but
is a source of polyunsaturated fats, including omega-3 linolenic acid
• cholesterol-free
• high in both soluble and insoluble fibre, and resistant starch
• an excellent source of carbohydrates
• a significant source of protein
• a good source of B group vitamins, including folate
• a good source of many minerals, such as iron, magnesium, copper,
phosphorus and zinc
• a good source of antioxidants and phytochemicals that can help lower blood
cholesterol levels.
Oats
•Oats (Avena sativa) are grown in most of
the temperate regions of the world,
especially in the United States, Canada,
and northern Europe. Most of the oats
produced are used in animal feed, although
they may also be processed for human
consumption.
Corn
• Corn, or maize was originally domesticated in the Western
Hemisphere by Native Americans and was then carried to Europe
by the early explorers. It is a major crop cultivated in most
temperate climates, although the United States is the single
largest producer. For human consumption, corn is sold as a
fresh vegetable or is canned or frozen. The grain also is processed
into a growing number of food products, including
corn flour, corn oil, corn syrup, and many other by-products. It is
a very important animal feed and is heavily used in the
production of cellulosic ethanol, a biofuel
Rice
• Rice (Oryza sativa) is the second largest cereal crop and is a
staple food in all areas of Asia. Unlike wheat, which is
generally raised on large farms and harvested mechanically,
rice is usually grown on small paddies and harvested by
hand. Cultivation methods have changed little over the
centuries; the paddies are inundated with water, usually up
to about 15 cm (6 inches), then drained and dried just
before harvest. Most rice is milled for direct local
consumption. Other products in which rice is used are
breakfast cereals and such alcoholic beverages as
Japanese sake.
Wheat
• Wheat (various Triticum species) is a major
cereal crop and one of the
oldest domesticated grains. In modern times,
wheat is used to produce meal, breakfast
cereals, and flour for bakery products. It can be
cultivated in a wide range of soils but thrives in
temperate climates.
Rye
• Rye (Secale cereale) is widely used
for bread making, second only to wheat for that
purpose. It is also used in other bakery products
and in distilled liquors, especially whiskey. Rye
can be grown on relatively poor soils and is able
to survive more-severe winters than most grains.
Poland and Russia are some of the world’s
largest rye producers.
 Barley
•Barley (Hordeum vulgare) is also grown in
temperate climates. It does not need especially
rich soils. Most barley is used for animal feed,
though it is also the source of the malt used in
both the brewing of beer and the distillation of
alcoholic beverages. Barley malt is also
a constituent of vinegar and many breakfast
foods
Sample Recipes
Overnight Oats
Corn Pancake
Mushroom Rissoto
Corn Salad
PASTA
Pasta
•The word “Pasta” is the
Italian for “dough”.
•It is a very simple food.
• The usual basic ingredients of pasta
-durum wheat flour or “semolina”
-water
• Alternative ingredients
- potato flour
- maize flour
• Additional ingredients
-egg
-spinach
-tomato
•DURUM wheat
-makes the best pasta
- Its essential characteristics are
its hardiness, gluten quality,
and color.
 Pasta Shapes
•Anellini
- literally meaning “little rings”
this pasta is made in the shapes of
tiny rings, both with or without
ridges.
FETTUCCINE
•Literally meaning “little
robbons”.
•It is made using wheat flour,
salt, eggs, and sometimes little
water.
Lasagna
•For homemade lasagna, wheat flour
and eggs.
•For factory lasagna, durum wheat
flour, water. But also soft-wheat
flour and eggs.
Penne
•The name means “quills”.
•It is made from durum-wheat flour
and water.
•this is a factory-made tubular pasta
characterized by its “oblique cut”
Ravioli
•Made from wheat flour, and
eggs, and sometimes water and
salt.
Spaghetti
•Which literally translates into “little
worms”
•Spaghetti is a long, stripped shaped
durum-wheat pasta, originally rolled by
hand and, later extracted through a die.
Campanelle
•Literally meaning
“bellflowers”
•A very unique shape that’s
great at capturing thick,
creamy, or meaty sauces.