NFS 2140 LAb 3.docx - Naznin Miah Nutrition Food Science Laboratory 2140 Lab 3 Cereals and Whole Grains Intro/Background The purpose of this lab was to

NFS 2140 LAb 3.docx - Naznin Miah Nutrition Food Science...

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Naznin Miah Nutrition Food Science Laboratory 2140 10/09/18 Lab 3: Cereals and Whole Grains Intro/Background: The purpose of this lab was to study different types of grains and to compare the cooking methods of different types of grains. The germ is the most important part of the seed. Enrichment means to replenish nutrients that were removed in processing. Fortification is the use of cereals as carriers of nutrients commonly deficient in diet. Methods/Materials: The materials we used were saucepans, knives, a cutting board, measuring cups and spoons, scales, bowls, quinoa, garlic powder, basil, black pepper, salt, parsley, green onion, red onion, mushrooms, tomatoes, green peppers, vegetable broth, and oil. We made our own table for the ingredients, characteristics, and how it affected our particular dish. The method was to first start by boiling the quinoa in the vegetable broth. While that boiled, we cut up our onions, parsley, mushrooms, and green peppers. In a saucepan, we put oil and onion and stirred until golden brown. Then we added the remaining of ingredients and season to how we desired. Lastly
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  • Winter '17
  • Flavor, golden brown

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