Cereals Flashcards
Where do cereals come from? (Where is the wheat in cereals predominantly from?
The UK
How do you process wheat?
It is milled to make flour (primary processing). It is then processed again (secondary processing) to make other products eg. cake, bread etc.
Explain what happens when you mill wheat.
Wheat is crushed to separate the bran, germ and endosperm.
What types of cereal are made from wheat?
- Wheat bran
- Puffed wheat
- Kibbled wheat
- Semolina
- Couscous
- Bulgar wheat
How should cereal be stored?
Dried cereal produce have a long shelf life but ‘wet’ cereal produce (pasta salads, rice and sauces) must be stored correctly as they are high risk foods. They must be stored at 5 degrees and cooked above 75 degrees. Baked produce must be stored in a sealed container.
What are the effects of cooking with dry heat on cereals?
Golden brown dextrin are created on the surface of the food. Eg. Bread and pastry
What are the effects of cooking with wet heat on cereals?
They soften, creating a gel that thickens the liquid. Eg. Cheese sauce and stews
What are the physical changes that take place in cereals when cooked?
- Moist heat gelatinises the starch in flour
- Dry heat creates dextrin in baked wheat products
- Heat causes the wheat proteins to coagulate, helping to set a product
What is the nutritional content of cereals?
Starchy carbs, B vitamins, low levels of protein. Wholegrain with 100% grain and nothing removed have a higher nutritional value. They contain healthy fats, NSP/dietry fibre, vitamins b and e.
How can food poisoning be caused in cereals?
If they are not kept in a cool, dry place, bacteria, yeast, mould and fungi can grow. If the storage area is contaminated with beetles, birds, rats or mice they can contaminate the cereals with weil’s disease, salmonella and listeria.
Define cereals.
Edible grasses grown and harvested for their grain.
