Cereals And Baking

Question 0

What type of food is cereals?

Answer 0

It is staple food in lots of countries.

Question 1

Name all the parts of the cereal grain.

Answer 1

The bran, endosperm and the germ.

Question 2

Why are cereals widely grown?

Answer 2

Because they are cheap and easy to cook

Question 3

What part of the grain is usually removed during processing?

Answer 3

The bran.

Question 4

What is the large inner part of the grain called?

Answer 4

This part of the grain is called the endosperm

Question 5

What is the small inner part of the grain called?

Answer 5

It is called the germ.

Question 6

What is the most nutritious part of the grain.

Answer 6

The germ is.

Question 7

What people cannot absorb gluten?

Answer 7

Coeliacs cannot absorb gluten.

Question 8

What always happens to the grain before we eat it?

Answer 8

The grain is usually processed before we eat it.

Question 9

What type of cereal product contains all or most of the cereal grain?

Answer 9

Wholegrain

Question 10

What cereal product contain mostly the endosperm?

Answer 10

White flour and white bread.

Question 11

What are fortified cereals?

Answer 11

Cereals that have their nutrients taken out and then put back in.

Question 12

Name 3 wheat products.

Answer 12

White and wholemeal flour and pasta.

Question 13

Name 3 rice products.

Answer 13

Brown, white rice and rice krispies.

Question 14

Name 3 maize products.

Answer 14

Popcorn, sweetcorn and cornflakes

Question 15

Name 3 barley products

Answer 15

Beer, whiskey and pearl barley.

Question 16

Name 3 rye products.

Answer 16

Rye flour, rye bread and rye whiskey

Question 17

Name 3 oats products.

Answer 17

Rolled oats, poridge, muesli.

Question 18

What is pasta made from?

Answer 18

Semolina

Question 19

What is long grain riced used in?

Answer 19

Savory dishes and curries.

Question 20

What is medium grain or risotto rice used in?

Answer 20

Risottos

Question 21

What is short grain rice used in?

Answer 21

Rice pudding and other sweet dishes

Question 22

How is flour made?

Answer 22

It is made by grinding up cereals such as wheat oats and rye.

Question 23

Wholemeal flour is used to make what foods?

Answer 23

Bread, scones, rolls and pastry.

Question 24

Brownflour is used to make what?

Answer 24

Rolls, bread and pastry.

Question 25

White flour is used to make what?

Answer 25

White bread and rolls, cakes and pastry.

Question 26

Self-raising flour is used to make what?

Answer 26

White bread and rolls, cakes, pastry and biscuits.

Question 27

What is strong flour used to make?

Answer 27

Making yeast bread and some pastries.

Question 28

Gluten-free flour is used to make what?

Answer 28

Bread and biscuits for coeliacs.

Question 29

Name two things that cause a cake to sink.

Answer 29

Too much sugar or too much raising agent.

Question 30

Name two things that causes a cake to have a close heavy texture.

Answer 30

Too much liquid or too little raising agent.

Question 31

Name two things that causes a cake to have a peak cracked top.

Answer 31

Oven too hot or tin too small.

Question 32

Name two things that cause a cake to be very dry.

Answer 32

Overcooked or too little liquid.

Question 33

What is a raising agent used for in a cake?

Answer 33

To make a gas or dough in the dough or batter.

Question 34

Name the four types of raising agent.

Answer 34

Bread soda, baking soda, air and yeast.

Question 35

Name to things that can be done to incorperate air into a mixture.

Answer 35

Seiving the flour and creaming the ingrediants

Question 36

Name two advantage of commercial cake mixes.

Answer 36

Labour saving and quick and easy.

Question 37

Name two disadvantages of commercial cake mixes.

Answer 37

High in sugar and salt low in fibre and expensive.

Question 38

What is shortcrust pastry used for?

Answer 38

Sweet and savory tarts and pies.