Cereal
By Ben, Logan, Caleb, Nathan, and Luke
General Nutrition
- Provides a good source of whole grains and fiber
- Also, it provides proteins, complex carbohydrates, B vitamins, iron, magnesium, and selenium.
Selection in Store
- The different types of cereals include: wheat, oats, rice, corn, barley, rye, and millet.
- Additionally, they have whole grain (contains all three parts of a kernel) and refined cereals (bran and germ removed during processing). Whole grain and refined cereals can be made into breakfast items and different manufactured products.
Uses
- Cereal can be use in many ways including: toppings, breakfast items, desserts, and cookies.
- Cereal also can be used to make other desserts and serves as their base to its structure.
Prep
- First, bring recommended amount of water to boil. Then soak cold bran cereal to soften the bran. Next, after being soaked add more water if needed. To prevent lumping, slowly add dry cereal to boiling water. Gently stir cereal when adding it to boiling water. Finally, cook cereal until it thickens and absorbs all the water
Grain Structure
Kernel: the whole seed of a cereal
Bran: the outer protective covering of a kernel. It is a good source of vitamins and fiber
Endosperm: makes up the largest part of the kernel. It contains the most starch and the protein of the kernel.
Germ: reproductive part of the plant. It is rich in vitamins, minerals, protein, and fat.
Whole Grain and "White" grain
Whole and white grains can be used for the same items such as breakfast items but whole grains contain more of the necessary nutrients.