The Grain Chain

Posts Tagged ‘bread’

Pasta is the world’s favourite food

Friday, June 17th, 2011

Pasta, in all its shapes and sizes, is loved the world over and can now call itself the world’s favourite food. In a global survey by Oxfam, pasta has overtaken other staples such as meat and rice to be the most widely eaten food as it soars in popularity in countries such as Brazil and South Africa.

Italy remains the number one producer and consumer of pasta.

Each region of Italy has its own variations and specialities. The most popular shapes are conchiglie (shells) and farfalle (bow ties).

By Italian law, all pasta made there must use durum wheat. This wheat is different to the wheat grown to make bread flour; having a higher gluten content and typically being more golden in colour hence the yellowy colour of pasta. has a whole section on the science of baking. Aimed at 11-14 year olds this section aims to uncover the science behind the remarkable natural processes involved in making bread rise including the role that gluten plays.

You may also like to indulge in the world’s favourite foodstuff and get cooking. We have a quick, simple, tasty and nutritious recipe for tuna pasta bake that should feed a group of four.

More free resources for our readers!

Tuesday, November 23rd, 2010

Smiley Wheat Character Aug10Take your class on a Taste Adventure

As our regular blog readers will know, we’ve teamed up with Slow Food UK to offer children across the country the chance to take part in a fantastic Taste Adventure. Children set off on a journey across five different activity stations, each with an activity aimed at engaging one of the five senses. After taking part in The Taste Adventure, students should have a greater understanding of the following:

    how to appreciate food using each sense individually

    how each sense affects the others

    the basic elements of taste

    the difference between taste and flavour

The Grain Chain team will be at the BBC Good Food show in Birmingham on Sunday 28 November, so if you live nearby, why not pop along and say hello?

The Taste Adventure can be carried out in schools and is completely free! If you are interested, take a look at

Top tips – lesson ideas

Have you checked out our additional worksheets, courtesy of Licence to Cook? Learn about everything from how grain is grown, harvested and milled to the role of the ingredients in bread there will be something for everyone. Furthermore, each worksheet is set up in a Microsoft Word format, enabling you to adapt them to best suit your class.

Have you got a class full of teenage chatterboxes? Tap into their love of talking by looking at sensory vocabulary to describe foods. By sensory vocabulary, you may want to point out that you mean “proper” words such as “tasty” rather than “sick” (for those of you who don’t know, this bizarrely means “really good”). Encourage them to talk about the smell, taste, texture and appearance of different bread and other foodstuffs rather than last night’s episode of Hollyoaks. See our sensory vocabulary poster which you can use to start your lesson.

National Curry Week curry

Did you know that this week is National Curry Week?

National Curry Week was established in 1998 to raise money for those struck by poverty and malnutrition in South Asia. Restaurants all over the country are raising money by selling special dishes and raffle tickets and asking customers to add just one pound to their bills, which is exactly the amount that half of the world’s population lives off per day. They are also running competitions like “Currybard of the Year“ (for the best curry-related poem), the Samosa Speed Record (for the most samosas prepared in 10 minutes) and the World Poppadom Tower Challenge! This year, money raised through National Curry Week activities will be going to the Pakistan Flood Disaster Appeal.

Why not raise awareness amongst your students and teach them to make a delicious, home-made version of the Nation’s favourite food? Our Rogan Josh recipe uses oil (try vegetable oil to get additional benefits) rather than ghee, which means it is therefore lower in saturated fat than most takeaways. Surprise students with our recipe for naan bread – which is made with yoghurt! Or have a go at making our chapattis- the perfect accompaniment to an Indian meal.

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