Addition to lab 5( lab 6)

Question 1

Definition of cereal or cereal grain

Answer 1

The edible seeds of plants belonging to the grass family and are essential part of the human diet

Question 2

What is the advantage of pasta method and for what grains this method can be used

Answer 2

Does not require the exact measurement of liquid

Used for millet,quinoa, and brown rice, whole wheat berries

Question 3

Absorption method of cooking

Answer 3

Particular amount of water for each type of grain, bring the water to a boil in a large pot, adjust the heat to simmer, cover and cook until grains are tender with a slight chew. Remove from heat , cover and let to sit for 10 minutes-> grains will absorb any remaining water

Question 4

What are the grains cooked with absorption method?

Answer 4

Rice, bulgur,quinoa and millet

Question 5

What is the pilaf method?

Answer 5

The same as absorption method + sauteing in fat

Question 6

For the fluffiest effect after the absorption method , what is needed to be done

Answer 6

Place a dish cloth between the lid and the pot to absorb moisture during the steaming