Principles of cooking

ies peer “7 Carbohydrates: 73.4 Carbohydrates:73.7 aS, VALUE: FUEL VALUE: BUCKWHEAT 1685 catories Protein: 10.0. Water: 12.6 1625 cavories PER POUND 2. PER POUND Carbo hydrates: 723. 2 Fuet VALUE: RICE Water: 11.0 1595 cacories Water:12.0 Proteinc tion en vei eoteinseO Carbo= Sle RYE hydrates:77.0 - oe oe Water: 10.5 \e— Ash: 1.0 Protein: 12.2 Fuet vatue: eeeae Fuet vALUE Carbo- ene ae hydrates:73.9 \jd-—Ash:1.9 1670 catories FueL VALUE: 1620 catories PER POUND PER POUND 1620 cacories PER POUND COMPOSITION OF CEREALS. go CEREALS AND LEAVENING AGENTS All the cereals are similar in structure. They consist of an outer skin which in some cereals includes the bran coats; the endosperm or main body of the grain, which consists of starch, protein, mineral matter, and varying amounts of fat, and which is the stored nourishment of the embryo; and the germ or embryo. The endosperm 1s the part that is usually used for food, but in some cases, as in the making of breakfast foods, all the grain but the tough outer skin is used. The typical cereal, wheat, contains 10.6 per cent water, 12.2 per cent protein, 1.7 per cent fat, 73.7 per cent carbo- hydrate, including 2.4 per cent cellulose, and 1.8 per cent mineral matter. Its protein is in the form of gluten, a substance that is elastic and tenacious. When gas is formed within a mixture made from wheat, other sub- stances and a liquid, the gluten expands, and when heat is applied, the gas expands also, and the result is a light porous loaf. No other cereal except rye has a protein that possesses this power. For this reason when breads are made from corn, the loaf is not so light as wheat bread. Usually half wheat flour is used so as to make a lighter loaf. : Of the cereals, wheat and rye contain the most protein, oats the most fat, rice the most starch, and oats the greatest amount of cellulose and mineral matter, but with the ex- | ception of rice their composition is very similar. It is estimated that cereals furnish nearly one third of all the foods consumed by the American people. They can. be manufactured into a great variety of products, and in that way they have a very extensive use. Flour enters, in some way, into almost every article of food _ prepared, even in the cooking of meats. CEREALS AND LEAVENING AGENTS a Me QU THE PRODUCTS INTO WHICH THE CEREALS ARE MANUFACTURED \, PRUE eae 1. Breakfast Foods — oatmeal, rolled oats, cream of wheat, hom- iny, etc.; also a great variety of prepared and “ready to eat” foods. 2. Starch — corn, rice, wheat. . Glucose — sirup from corn. 2 , . Cereal Coffee. / . Flour — wheat, corn, rye, buckwheat, rice. / . Liquors — malted drinks, beer, whiskey, etc. . Feed for Stock. Com NN HW COOKING OF CEREAL PRODUCTS Cereal Breakfast Foods. — The length of time required for the cooking of the breakfast foods depends on the size of the particles and the amount of cellulose which the cereal contains. Whole kernels of corn, called hominy, take a much longer time than corn meal; steel-cut oatmeal takes a longer time than Quaker Oats, because the latter has been steam cooked first, and also crushed so that heat can penetrate it more readily. Oat preparations, not steam cooked when sold, require a longer time than wheat or rice preparations, because oats contain more cellulose.