4.3 Cookery of Cereals
Objectives
- To recognize a variety of raw and cooked cereal products and identify the processing that gives each its unique characteristics.
Follow the package instructions for your assigned cereal. Make 2 servings and use water for the liquid to prepare the cereal. Evaluate cereals and fill in the table below.
| Cereal Product | Whole Grain or Refined Grain? | Sensory Characteristics: Appearance, Texture, and Flavor | Cooking Time |
|---|---|---|---|
| Traditional Oats (Old-Fashioned) | |||
| Quick Oats | |||
| Instant Oats | |||
| Cream of Rice | |||
| Cream of Wheat | |||
| Malt-O-Meal | |||
| Quick Grits | |||
| Cornmeal | |||
| Multigrain |
