Lab Report: Cereals

Sara Katula
Lab time: Wednesday 5pm-8pm
Lab Partner: Jamie Dorman
February 26, 2014

Part II. Purpose:

Cereal Grains are the dried seeds of cultivated grasses and have been an
important part of mans diet for thousands of years. The principal cereal crops

include wheat, maize (corn), rice, wild rice, barley, oats, rye, sorghum, millet and
triticale, a high protein wheat-rye hybrid. Cereal grains in some form are
produced in every populated area of the world. Each area generally grows the
grain best adapted to its soil and climatic conditions. Cereal products are offered
to consumers in a variety of different forms. The objective of the cereal lab was to
demonstrate the origin of flours from different grains. Another objective was to
demonstrate the versatility of cereals assigned to each student and the finished
product was shared with and evaluated by the class. The last objective was to
familiarize the student with various cereal grains and to demonstrate appropriate
cooking techniques for selected cereal products.

Part III. Methodology:

All of the procedures in this lab were performed in the test kitchen in
Grover at Ohio University. Procedure A of the cereal lab was making variations of
corn products. If corn is soaked in an alkaline solution for about 20-30 minutes,
the kernel softens and the hull is removed. After soaking and removal of the hull,
the corn is drained and rinsed. If canned at this stage, it is called canned, whole
hominy. The first recipe of procedure A was Hominy Casserole. The ingredients
used in the Hominy Casserole were 2 cups drained, canned whole hominy, 2
tablespoons minced green onion, 2 tablespoons butter or margarine, cup
shredded cheddar cheese, teaspoon dry mustard, 2 tablespoons shredded
carrots, 1 tablespoon flour, cup milk, teaspoon salt, and a dash of paprika
and cayenne pepper. First, students were to saut carrots and green onion in 1

tablespoon of the butter then set it aside. Next, melt 1-tablespoon butter in a
saucepan and stir in flour. While the flour was being stirred, add milk gradually
over moderate heat until smooth and thickened. Then students were to add
cheese and seasonings and stir until all of the cheese was melted. Once the
cheese was melted, students combined the hominy, carrots, onion, and placed
the product in a greased casserole dish. Finally the casserole was to be baked
uncovered at 400 degrees Fahrenheit for about 20 minutes.
The second recipe in procedure A was tortillas with chili con queso sauce.
The first step was to make the tortillas. The ingredients used to make tortillas
were 2-1/3 cup instant masa harina (corn flour), 1-teaspoon salt, and 1 to 1-1/2
cups cold water. The first step to making tortillas was to combine the masa
harina and salt into a deep bowl and stirring constantly while 1 cup of cold water
was being poured in. Next step was to kneed the mixture vigorously and to add
water until the dough was firm and didnt stick to fingers. Then the dough was
divided into 12 equal portions and each portion was rolled into a ball. The ball
was then rolled into a 6-inch circle. Then students were to use a moderately hot,
lightly buttered skillet, and fry each tortilla 1-2 minutes on each side. Then the
tortillas were to be kept warm by wrapping them in a towel and placing them in a
warm oven.
To complete the recipe, one section of the lab was to make chili con
queso sauce to be served with the tortillas. The ingredients used in this sauce
were 3 tablespoons butter, 3 tablespoons flour, 8 ounce can tomatoes with
jalapeno peppers, 4 ounce can green chilies, drained, and chopped, 6 ounces

shredded Monterey Jack Cheese and to cup milk. First step was to melt
butter and add flour and cook over moderate heat for 1 minute. Then add canned
tomatoes and cook over moderate heat, stirring constantly until mixture thickens.
Next, chopped green chilies and shredded cheese were stirred in and continued
to cook over moderate heat until cheese is melted. If the sauce is too thick, add
milk until the desired consistency is reached. To serve the chili con queso was
spreaded on a tortilla or the tortillas could be torn into bite-sized portions and
dipped into the queso sauce.
Procedure B was based on wheat related products. Wheat is one of the
most versatile cereal grains and is widely used in a variety of ready-to-eat
cereals and as a source of flour for baked goods. The first recipe was preparing
couscous. The first step was to prepare couscous as directed on the package. To
serve couscous, fluff with a fork and toss with 1 tablespoon of melted butter.
Then the couscous was transferred to a large serving bowl and 1 tablespoon of
confectioners sugar and 1 tablespoon chopped pistachios were sprinkled on top.
The next recipe prepared in procedure B was Parmesan gnocchi and
tomato sauce. The Gnocchi was prepared first and then the tomato sauce. The
ingredients used in gnocchi were 1-1/2 cup milk, cup butter, teaspoon salt, 6
tablespoons farina, uncooked, 1 egg beaten slightly, and 1 cup of grated
Parmesan cheese. Students were to first combine the milk, butter, and salt into a
saucepan and heat to scalding. Then farina was gradually added and cooked
over moderate heat until thickened. Once the farina thickened, students were to
beat in 1 egg and the cup of grated cheese. Press into a small buttered loaf

pan and chill until firm and then remove from the pan and sliced inch thick.
Slices were overlapped in a buttered baking dish and sprinkled with remaining
cheese. The gnocchi then was baked at 425 degrees Fahrenheit until hot and
brown for about 25 minutes and served warm with tomato sauce.
The third recipe in procedure B was almond-poppy seed noodles. The
ingredients used in this recipe were 6 ounces spinach noodles, 1-1/2 tablespoon
poppy seeds, cup sliced almonds, and 2-3 tablespoons butter. First step was
to melt butter and add almonds and saut until the almonds are lightly browned
and add poppy seeds. Cook the noodles in boiling, salted water according to the
package directions and drain and turn into a serving dish. Lastly, pour the warm
butter-almond poppy seed mixture over the noodles; toss and serve.
The fourth and final recipe prepared in procedure B was Tabulleh. The
ingredients used in this recipe were 2 chopped tomatoes, cup chopped
scallions, 2 tablespoons olive oil, 1 teaspoon dried mint leaves, cup finely
chopped fresh parsley, 2 cups bulgar (cracked wheat), and 2 tablespoons lemon
juice. Students were to first soak bulgar in water while preparing remaining
ingredients (about hour). Then bulgar was drained and any excess water was
squeezed out. Add all remaining ingredients and mix well. The tabulleh served
with pita bread or on romaine lettuce leaves.
Procedure C was based on Triticale. Triticale is a hybrid cereal grain
produced by crossing wheat and rye. The advantages of using triticale are
comparatively high crop yields and high protein content. The first recipe used
with triticale was a triticale nut drop. The ingredients used in triticale nut drops

were 2 eggs, beaten, cup honey cup chopped nuts, teaspoon salt,
teaspoon nutmeg, teaspoon baking soda, cup oil, 1 teaspoon vanilla, 2-1/2
cups triticale flour, 1 teaspoon cinnamon, 1/8 teaspoon cloves, and teaspoon
baking powder. First step for this recipe was to preheat the oven to 375 degrees
Fahrenheit. Then the combine eggs, oil, honey, and vanilla. After combine the
rest of the ingredients and drop the dough onto a greased cookie sheet. Bake for
about 12-15 minutes until the golden brown and cool on racks.
Procedure D was based on buckwheat related recipes. The first recipe
was buckwheat pancakes. The ingredients used in buckwheat pancakes were 1
cup buckwheat flour, cup whole wheat flour, cup all purpose flour,
teaspoon salt, 2 tablespoons brown sugar, 4 teaspoons baking powder, 3
tablespoons oil, 2 eggs, beaten, 1-1/4 to 1-1/2 cup milk. Students were to first sift
dry ingredients together to ensure complete mixing and in a separate bowl,
combine milk, eggs, and oil and mix well. Add liquid ingredients to dry ingredients
all at once and stir to combine. Then cook pancakes on a hot, lightly oiled griddle
or fry pan and wait until bubbles appear on surface before turning pancakes.
The second recipe in procedure D was Kasha. The ingredients used in
Kasha was 1 cup kasha, 1 teaspoon salt, cup chopped onions, 2-2-1/2 cups
boiling water, 1 egg, beaten, 4 tablespoons butter, and pound chopped fresh
mushrooms. First, kasha and beaten eggs were tossed together in a mixing bowl
until the grains were coated. Then transfer to a skillet and cook uncovered over
moderate heat, stirring constantly until the kasha is dry. While the kasha is
cooking, students were to saut mushrooms and onions in remaining 2

tablespoons butter, stirring frequently, until the liquid in the pan has evaporated.
Finally add the mushroom and onion mixture to the cooked kasha and mix lightly.
Procedure E is based upon rice related recipes. Rice is a staple food for
much of the worlds population. Long grain, medium grain, and short grain
varieties are available. The first recipe was brown rice was almonds, onions, and
cheese. The ingredients used in this recipe was 1 cup brown rice, teaspoon
salt, 3 tbsp silvered almonds, 1/3 cup shredded cheddar cheese, 2 cups water,
onion, chopped, and 3 tablespoons butter. Bring two cups water to boiling, and
add teaspoon salt and 1 cup brown rice. Then students were to reduce heat to
a low heat, cover tightly and simmer until rice is tender (40-50min). Just before
serving, add the onions, almonds, and shredded cheese to the rice and mix. The
second recipe was sesame rice fritters. The ingredients used for this recipe were
cup brown rice uncooked, 1 egg yolk, teaspoon salt, 2 tablespoons allpurpose flour, cup milk, 2 tbls toasted sesame seeds, teaspoon cinnamon, 1
egg white, beaten stiffly, and 2 tablespoons instant dry milk. The third procedure
was comparison of types of rice. Every lab group was assigned a type of rice and
they were to prepare the product as directed on the package, except for the
brown rice. The preparation time was recorded.
Procedure F was based upon oat related recipes. Oats are primarily used
as oatmeal. Removing the hull from the cereal grain produces oatmeal. The only
recipe prepared in this procedure was oatmeal muffins. The ingredients used in
this recipe was 1-1/4 cup quick cooking rolled oats, 1-1/4 cup sifted all purpose
flour, teaspoon salt, cup oil. cup raisins, 1-1/4 cup milk, 4 teaspoons

baking powder, 1 egg slightly beaten, and 1/3 cup firmly packed brown sugar.
First students were to combine oats and milk and let it stand for 30 minutes.
Then they were to combine egg and oil in a separate bowl. Then they sift the
flour with the baking powder and salt into a large mixing bowl. Stir until all dry
particles are moist and then bake at 400 degrees Fahrenheit until golden brown.
Procedure G is preparing barley related recipes. Barley is sold mainly in
the United States as pearl barley, which is the whole grain with bran and hull
removed. It is often used as a soup ingredient. The two recipes prepared were
vegetable barley soup and barley pilaf.

Part IV: Results:

After all of the recipes were prepared each student made observations
about the flavor, texture, and appearance. In procedure A, the twp recipes were
Hominy casserole and tortillas with chili con queso. The flavor of Hominy
Casserole was very flavorful, cheesy, and was a tad bit spicy. The texture was
soft, creamy, light, and fluffy. The appearance was yellow, and chunky. The
flavor of the tortillas was grainy and tasted like corn. The texture was soft, and
easily breakable. The appearance of the tortilla was a light tan color and round in
shape. The chili con queso tasted cheesy and was spicy. The texture was soft
and creamy. The queso was a orange yellow color with lots of specks of colors.
Procedure B recipes were couscous, gnocchi, almond poppy seed
noodles, and tabulleh. The flavor of the couscous was very bland, and did not
have much flavor. The texture was sticky and the appearance was little tan,

green, and orange balls. The flavor of almond poppy seed noodles was almond
flavor, and had an Asian flavor. The texture was soft like pasta and the
appearance was dark green and brown curly noodles. Tabulleh had a
cilantro/lime flavor and compared it to chipotle rice. The texture is grainy, seedy,
and soft. The appearance was small brown rice grains with tomato scallions.
Procedure C recipes were nut drop cookies. The flavor of nut drop cookies
was cinnamon, sugary, and very flavorful. The texture was grainy and soft. The
appearance was tan/brown color and was pancake shaped. The recipes in
procedure D were two variations of buckwheat pancakes, and kasha. The first
variation of buckwheat pancakes was the basic recipe made from scratch. The
flavor of this variation was very bland and tasted like wheat. The texture was soft
and grainy like a pancake. The appearance is a light brown and a circular shape.
The next variation was a prepared mix. The flavor was also bland and did not
have much flavor. The texture was soft and grainy and the appearance was a
darker brown and very dark around the edges. The last recipe in procedure D
was kasha. The flavor of Kasha had a strong wheat and barley flavor. The
texture was grainy like rice and the appearance was a dark brown color with
white and black specks.
The first objective in procedure E was comparing the different types or
rice. The types of rice compared were brown rice, Uncle Bens, Jasmine, Medium
grain, Abborio, long grain enriched, and wild rice. The brown rice did not have
much flavor and was not as sticky as the other types of rice. Uncle Bens rice
was a light cream color and was mushy and also did not have much flavor.

Jasmine rice had long white grains and was sticky and also bland in flavor. The
medium grain rice was a creamy white color and was sticky but more grainy then
the rest. Abborio rice was creamier in texture and had small white grains but was
also bland in flavor. Long grain-enriched rice had long white grains and was also
very bland. Wild rice had the most flavor out of all the types of rices and was
multicolored. The two recipes prepared in this procedure were rice with almonds
and cheese and sesame rice fritters. The flavor of the rice with almonds was a
cheesy and had a smoked flavor. The texture was mushy and soft and the
appearance was a yellow tan color with almonds. The flavor the sesame rice
fritters was bland and had a hint of a cinnamon flavor. The texture was grainy like
a muffin and the appearance had a crispy outside, was small, and had a brown
color.
The only recipe used in procedure F was oatmeal muffins. The flavor of
oatmeal muffins was an oatmeal flavor. The texture was soft like a muffin. The
appearance was a light tan color with raisins. There were two variations of barley
recipes in procedure G and those were vegetable soup and Barley pilaf. The
flavor of vegetable soup was brothy and did not have much flavor. The texture
was liquidy with chunks. It had a soup appearance and was chunky. The barely
pilaf had a wheat flavor but was also bland and the texture was tougher and
grainy. The appearance was brown small grains with celery chunks.

Part V: Discussion
Each of these procedures was used to demonstrate all of the different

ways cereals could be cooked and used in recipes. It was also to demonstrate
the versatility of different cereals and to demonstrate appropriate cooking
techniques for selected cereal products. Everything went smoothly in each
procedure and each recipe was straightforward and easy to understand. It
showed students that there are many variations of each type of cereal. For
example corn is a type of cereal and can be used as a variety of things just by
the way it is prepared. If corn is ground to a course consistency, the product is
called hominy grits. If the corn is ground into flour, the product is called masa
harina, which is the basic flour for making tortillas. I think the main objective of
the lab was achieved which was to demonstrate the versatility of the cereals and
to demonstrate appropriate cooking techniques for selected cereals.

Part VI: Summary and Conclusion

After participating in this lab on cereals I concluded that the goal in
cooking cereal is to prepare a product that is tender, but not sticky, that is free of
uncooked lumps of starch and that has a pleasant flavor. When cereals are
milled, grains are fractured and starch granules are exposed on the surface of
grains. Stirring should be kept to a minimum when cooking cereal grains and
because most cereals are bland in flavor, they are extremely versatile. Cereals
can serve as basic ingredients in variously flavored or spiced recipes and
combine well with many other foodstuffs. Cereal products may be whole grain
products, which are made from the entire cereal kernel, or they may be refined
products. In conclusion, the objectives of this lab was to demonstrate the
versatility of cereals assigned and to demonstrate the appropriate cooking

techniques for selected cereal products which was achieved through all of the
different procedures and recipes prepared.