Cereals Flashcards
What re the cereals
Wheat Rice Rye Oats Barley Maize
What are cereals
The edible grains of grass or palnts
How much protein is there in cereals
7-15%
How much fat is there in cereals
2-7%
How much carbohydrates is there in cereals
(Fibre and starch)
70-77%
How much vitamins is there in cereals
(B group)
0.5%
How much minerals is there in cereals
(Calcium and iron)
1%
How much water is there in cereals
12%
What is bran
The outer layer
It provides fibre iron and vitamins b. it is usually removed during the processing of cereals
What is the endosperm
Larger inner part
Mainly compounded of starch and protein called gluten. People with coeliac disease a not absorb gluten
What is the germ
Small part in centre
Contains protein fat and vitamins b and is the mist nutritional part of the grain
Why are cereals usually processed before we eat them
Because it makes them easy to chew and digest
What does whole grain mean
Cereal products with the whole grain or most
Whole meal flour,bread brown rice
What does refined mean
Cereal products thang are mainly composed of the endosperm
Flour white bread white rice
What does fortified mean
Cereal products have some of the vitamins and minerals that are removed during processing added back into the product or they may have extra nutrients added
White flour
Breakfast cereal
What are three products made from wheat
Bread pasta biscuits
What are three products made from rice
Brown rice white rice Rice Krispies
What are three products made from maize
Popcorn sweetcorn tortilla chips
What are three products made from barley
Beer whiskey pearl barley
What are three products made from rye
Rye flour rye bread crispbread
What are three products made from oats
Porridge muesli oatmeal
How is pasta made
Pasta is made from durum wheat that is finely ground down into semolina and then mixed with water to form a dough
What are the main types of rice (explain)
Long grain rice - used in savoury dishes
Medium grain/risotto rice - used in risottos and dishes where the rice grains are moulded together
Short grain rice- used for rice puddings and other sweet dishes
Brown rice- a long grain rice with some of the bran layer. It’s chewy and has a nutty flavour. Takes longer to cook than white rice
Pre cooked rice- has been cooked fully and then dehydrated
What are the types of flour (explain) and what do each type make
Whole meal flour- contains the whole wheat grain with nothing added or taken away eg. Whole meal bread, scones, rolls and pastry
Brown flour- some of the bran and germ are removed during milling eg. Brown bread rolls pastry
White flour- all of the bran and germ are removed it is made up of starchy endosperm only eg. White bread rolls cakes pastry biscuits and for thickening soups and sauces
Strong flour: flour that is milled from spring wheat, which has a huge gluten content. Use to make yeast Bread and some pastries
Gluten free flour: the gluten us removed. used to make bread biscuits etc for coeliacs
Self raising flour: brown or white with agent eg baking powder added. Uses as for white flour with the exception of pastry and thinking
What are the effects of cooking on cereal
Starch becomes more digestible
Starch grains swell and burst eg popcorn
The grains absorb liquid eg rice absorbs water
What is gluten
Gluten is a proteins found in wheat. When the flour is moistened the gluten becomes elastic and allows the dough to become very stretchy so that it rises well
What are the home baking guidelines
- Before starting to mix any ingredients prepare tins, arrange oven shelfs and preheat oven to the correct temperature atleast 15 minutes before you start
- Ensure all your ingredients are fresh
- Weigh and measure ingredients accurately according to the recipe
- Follow the recipe carefully and step by step
- Take care when adding liquid to dry ingredients to ensure the correct texture or consistency
- knead lightly and avoid over handling pastry bread and scone dough
- time carefully and avoid opening the oven door when unnecessary
- check to see if cake is cooked using appropriate method
- Cool on wire try
Why would a cake sink
Too much raising agent
Too much sugar
Undercooked
Disturbed during cooking
Why would your cake have close heavy texture
Too much liquid in mix
Too little raising agent
Mixture overbeaten
Why would your cake have a leaked cracked top
Oven too hot
Tin too small
Mixture too stiff or wet
Mixture over beaten
Why would your cake be very dry
Overlooked
too little liquid
Too much raising agent
How can you tell weather a cake is cooked
- Bread and scones: sound hallow when tapped underneath
- cakes (Madeira all in one and fruit cakes) warmed metal skewer comes out clean from cake with no uncooked mixture clinging to it
- Sponges ( whisked) shrinks in from the sides of the tin and springs back when pressed lightly with fingers
What is a raising agent
A raising agent is a substance used to make gas in a dough or batter. This causes the dough to rise and become light
What is the cycle of a raising agent
When the gas (O2 or CO2) has been produced in the dough it is then put. Into the oven
The heat of the oven causes the gas bubbles to get bigger
The bubbles push upwards and make the dough rise
The heat of the oven forms a crust on top which prevents any more rising
What are the four types of raising agents
Air
Baking powder
Bread soda
Yeast
How is air a raising agent
It’s a natural raising agent. It is used in sponges meringues pastry and batters. Air can be brought into a mixture by
Sieving the flour
Raising your hands high over the bowl when rubbing in fat
Whisking ingredients
Creaming ingredients
How is baking powder a raising agent
It’s a chemical raising agent. It depends on a chemical reaction to make the gas. A tin of baking power contains a mixture of an acid and an alkali. These become active when liquids such as milk water or eggs are added
What makes up co2
Acid + alkali + liquid
Baking powder + milk/water/eggs
How is bread soda a raising agent
Bread soda is a chemical raiding agent. It depends on a chemical reaction to make the gas. Bread soda is an alkali. It must be mixed with an acid and a liquid to make co2 buttermilk is Both a liquid and an acid. Vinegar and lemon van be added to fresh milk if buttermilk is not available. Cream of tartar is another acid hay may be used
Hay is bread soda used to make
Soda bread
Scones
Ginger bread
Some cakes
How is yeast a raising agent
Yeasts is a biological raising agent that make co2 in dough. Yeast is used in commercially baked bread and homemade Yeast buns Breda and some plasters
What happens if you don’t use the correct amount of raising agent
Too little will produce a heavy, flag product while using too much raising agent will cause the mixture to raise too fast that it can’t support itself and will then collapse. Make sure you use the right temperature for the recipe as this can affect how that raising agent works
What are the methods of making bread and cakes
The rubbing in method The creaming method The whisking method The all in one method The melting method
Explain the rubbing in method
The fat is rubbed into the flour. The other dry ingredients are then added followed by the liquid.
Uses: plain cakes scones and pastries
Explain the creaming method
The fat and sugar are creamed together ,the eggs are beaten in and the flour is then folded into the mixture
Uses: queen cakes, Madeira cakes and rich fruit cakes
Explain the whisking method
The eggs and sugar are whisked together until thick and creamy the flour is then folded in very lightly
Uses: sponge cakes,flans and Swiss rolls
Explain the all in one method
All the ingredients are placed in a bowl and beaten together. Soft tub margarine or block butter/margarine at room temperature should be used.
Uses: all in one Madeira, chocolate or coffee cakes
Explain the melting method
The ingredients that melt eg. Fat ,sugar, treacle,syrup etc are heated and melted before being added to the dry ingredients
Uses: gingerbread and boiled fruit cakes
What is pastry
Pastry is a mixture of flour,fat and water which is made into a dough and then kneaded shaped and baked
What are the types of pastry
Short crust Rich crust Cheese pastry Whole meal pastry Flaky pastry - sausage rolls Choux pastry - profiteroles Filo pastry - spring rolls
What does to bake blind mean
To bake a pastry case without any filling
What are the guideline to making pastry
- weigh ingredients accurately and use correct proportions
- keep the ingredients and utensils as cool as possible
- add water carefully do not allow pastry to become sticky
- mix with a knife and knead lightly on a floured board
- avoid over handling
- roll pastry lightly and as little as possible
- avoid stretching pastry as it will shrink during baking
- allow pastry to relax in a refrigerator before baking
- bake in a hot oven so that the starch grains in the flour burst and absorb the fat
