Cereals

Question 1

What is the nutritive value of cereals?

Answer 1

Cereals provide
- Proteins, low biological (growth)
- Iron, calcium and phosphorus (healthy blood, bones and teeth)
- B-complex vitamins (healthy nerves, release of energy)

• Fat, unsaturated (heat, insulation)
• Carbohydrate (heat energy and digestion)

Question 2

What are the parts of the cereal grain?

Answer 2

1. Bran Layer: Outer layer. Provides iron & vitamin B
2. The Endosperm: Large inner part. Composed of starch and gluten
3. The Germ: Small part in the centre. Contains fat, vitamin B and protein. Most nutritious part

Question 3

What is wheat used to make?

Answer 3

White and wholemeal flour, bread, pasta, biscuits, cakes, noodles, semolina, Weetabix and other breakfast cereals, couscous.

Question 4

What is rice used to make?

Answer 4

Brown and white rice, rice flour, Rice Krispies, ground rice, rice paper.

Question 5

What is maize used to make?

Answer 5

Popcorn, sweet corn, cornflakes and other breakfast cereals, tortilla chips, tacos, corn on the cob, corn oil.

Question 6

What is barley used to make?

Answer 6

Beer, whisky, pearl barley.

Question 7

What is rye used to make?

Answer 7

Rye flour, rye bread, rye whisky, crispbread eg. Ryvita Oats

Question 8

What are oats used to make?

Answer 8

Porridge, muesli, rolled oats, oatmeal, Ready Brek and other breakfast cereals.

Question 9

How does cooking affect cereals?

Answer 9

1. The grains absorb liquid eg. rice absorbs water

2. Starch grains swell and burst eg. popcorn
3.Starch becomes more digestible
4.Micro organisms are killed

Question 10

What are cereals?

Answer 10

Cereals are the seeds or grains of edible grass plants. They include wheat, rice, rye, oats, barley and maize(corn).

Question 11

What is pastry?

Answer 11

Pastry is a mixture of flour, fat and water.
It is made into a dough, then kneaded, shaped and baked.

Question 12

What are the guidelines for cooking pastry?

Answer 12

1. Weigh ingredients accurately and use the correct proportions.
2. Keep the ingredients and utensils as cool as possible.
3. Add the water carefully. Do not allow pastry to become sticky.
4. Mix with a knife and knead lightly on a floured board.
5. Avoid over handling.
6. Roll pastry lightly and as little as possible.
7. Avoid stretching pastry as it will shrink during baking.
8. Allow pastry to relax in a refrigerator before baking.
9. Bake in a hot oven so that the starch grains in the flour burst and absorb the fat.

Question 13

What are the guidelines for baking at home?

Answer 13

1.Insure all ingredients are fresh
2.Weigh and measure ingredients accurately according to the recipe 3.Follow the recipe carefully, step by step
4.Time carefully and avoid opening the oven door unnecessarily 5.Cool on a wire tray

Question 14

What is a raising agent?

Answer 14

A raising agent is a substance used to make a gas in dough or batter. This causes the dough to rise and become light. Types:
Air, baking powder, bread soda, yeast.

Question 15

How is air used as a raising agent?

Answer 15

Can be brought into a mixture by:
1. Sieving the flour
2. Raising your hands high over the bowl when rubbing in fat
3. Whisking ingredients

Question 16

What is baking powder?

Answer 16

~ chemical raising agent
~ contains mixture of acid + alkaline
~ becomes active when milk, water or eggs are added
~ used in all types of cakes, buns and biscuits

Question 17

What is bread soda?

Answer 17

Chemical raising agent
~ is an alkali
~ Must be mixed with an acid and a liquid to make CO2
~ Used in soda bread and scones, gingerbread and some cakes

Question 18

What is yeast?

Answer 18

~ biological raising agent that makes CO2 in dough.
~ used in commercially baked and homemade yeast breads,
~ buns and some pastries.
~ use the correct amount of raising agent .
(too little will produce a heavy, flat product).
(too much will cause the mixture too rise too fast and then collapse).
~ set the oven to the right temperature as this will affect how
~ the raising agent works .

Question 19

Explain the melting method.

Answer 19

Ingredients that melt (sugar, fat, syrup) are
heated and melted before being added to the
dry ingredients
Uses: Gingerbread and boiled fruit cake.

Question 20

Explain the rubbing in method

Answer 20

Fat is rubbed into the flour, other dry ingredients are added, and then the liquids
Uses: Plain cakes, scones and pastry

Question 21

Explain the creaming method.

Answer 21

Fat and sugar are creamed together, eggs are the beaten in, then the flour is folded in lightly
Uses: Queen cakes, madeira cakes and rich fruit cakes

Question 22

Explain the whisking method.

Answer 22

Eggs and sugar are whisked together until think and creamy, flour is then folded in lightly
Uses: Sponge cakes, flans and swiss rolls

Question 23

Explain the all-in-one method.

Answer 23

All ingredients in a bowl and beaten, margarine and butter at room temperature should be used
Uses: All-in-one madeira, chocolate or coffee cake