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NUTR 205 > Cereal Grains (2/6) > Flashcards

Cereal Grains (2/6) Flashcards

1
Q

What are cereals?

A

seeds from grasses

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2
Q

What are the three different parts of a kernel?

A

endosperm, bran, and germ

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3
Q

What is the endosperm?

A

the seed’s stored energy

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4
Q

What is the bran?

A

the seed’s coating

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5
Q

What is the germ?

A

the seed’s embryo

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6
Q

What is the bran composed of?

A

fiber!!!, minerals, and some fat

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7
Q

What percent of the kernel does the bran compose?

A

5%

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8
Q

What is the endosperm composed of?

A

starch!!!, some protein, and low vitamin and mineral content

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9
Q

What percent of the kernel does the endosperm compose?

A

83%

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10
Q

What is the germ composed of?

A

fat, protein, minerals, vitamins

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11
Q

What percent of the kernel is the germ?

A

2-3%

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12
Q

What are the seeds milled into?

A

bran, flour, and germ

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13
Q

What are whole grain flours?

A

include the bran and germ

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14
Q

Why are bran and germ important for nutrition?

A

there are lots of vitamins, minerals, and fibers included in the bran and germ

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15
Q

What does brown rice include?

A

the whole seed, with the bran included

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16
Q

What are enriched flours?

A

have the vitamins/minerals added back to them but not the fiber

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17
Q

What is added to refined flours?

A

B vitamins, iron, and folate

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18
Q

Why is folate added to refined flours?

A

to prevent neural tube defects

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19
Q

What are the different types of grains?

A

wheat, corn, rice, oats, rye, and barley

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20
Q

What are the classes of wheat based on?

A

winter or spring, hard or soft, and color

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21
Q

What are characteristics of hard wheat?

A

hard are higher in protein, better for bread

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22
Q

What are characteristics of soft wheat?

A

lower in protein, better for cake

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23
Q

What are the colors of wheat?

A

red or white

24
Q

What are other forms of wheat?

A

wheat berry, bulgur, cracked wheat, wheat germ, wheat bran, and farina

25
Q

T/F: wheat has gluten

A

true

26
Q

What is dent or field corn used for?

A

milled into flour

27
Q

What is sweet corn used for?

A

eaten as vegetable

28
Q

What are other names for corn?

A

hominy, hominy grits, fine grits, corn meal, and corn flours (no gluten)

29
Q

What is rice classified as?

A

long grain, medium grain, short grain, and specialty rice varieties (jasmien, basmatie, arborio, and waxy rice)

30
Q

What are the different forms of rice?

A

brown rice, white (“polished”) rice, enriched rice, converted or parboiled rice, instant rice, rice flour, and rice bran

31
Q

What is enriched rice?

A

white rice with vitamins/minerals added back

32
Q

What is converted or parboiled rice?

A

heated before milling, keeps some of nutrient typically lost with white rice; can take longer to cook than white

33
Q

What is rice flour?

A

used in a lot of products to replace wheat flour

34
Q

What are “groats”?

A

when oats are processed the outer hull is removed but most of germ and bran remain

35
Q

When groats are passed through a roller/cutter what is formed?

A

oats

36
Q

What are quick rolled oats?

A

cut into slices

37
Q

What are old-fashioned rolled oats?

A

rolled without any cutting (squashed)

38
Q

What are oats a source of?

A

beta-glucan in the diet (fiber)

39
Q

What are additional grains?

A

rye (contains gluten), barley (contains gluten), wild rice (no gluten), buckwheat (no gluten), triticale (containes gluten), kamut (contains gluten), spelt (contains gluten), and quinoa

40
Q

T/F: breakfast cereal is not the same as cereal grains

A

true

41
Q

What does it mean when you puff cereal?

A

kind of like popping popcorn, but with fancy machines

42
Q

What does it mean when you flake cereal?

A

cook grain with water, dry, roll flat, dry more and break up

43
Q

What does it mean when you shred cereal?

A

cook, wait, allow starch to retrograde, roll, shred, bake

44
Q

What does it mean when extrude cereal?

A

cook, push through barrel with a screw mech., exit barrel and cut into bits

45
Q

What doe it mean granola cereal?

A

mixture, often baked with fat water and sugar. often eaten dry

46
Q

What is muesli

A

mixture (similar to granola) often eaten with milk

47
Q

How much water do you cook rice with?

A

the amount of water that is needed, no more

48
Q

What are several methods to cooking rice?

A

simmering range top, oven, microwave, and rice cooker

49
Q

What is rice pilaf?

A

brown rice in small amount of fat followed by cooking in water

50
Q

What is risotto?

A

rice in fat (usually short or medium grain, arborio recommended) then slowly add liquid (broth/stock) and can add other things as desired (veggies and cheese)

51
Q

What is pasta?

A

a paste made from flours, then cooked

52
Q

What are most pastas made out of?

A

made with semolina flour made from durum wheat (high protein, so lots of structure)

53
Q

how do you make homemade pasta?

A

mix flour and water; wait (due to gluten); knead (gluten); make shapes; cook, refrigerate, or dry

54
Q

How is commercial pasta made?

A

mix flour and water under vacuum and then make shapes by extrusion (knead) or roll and cut (knead) and then dry

55
Q

When is pasta done being cooked?

A

when it is al dente

56
Q

how much does pasta volume increase by?

A

2 - 2.5 times original volume

NUTR 205 (17 decks)

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