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FFSS > Chapter 1: Basic Foods (4) > Flashcards

Chapter 1: Basic Foods (4) Flashcards

1
Q

structure of grains

8% of the kernel

group of single-layered square cells beneath the bran

contains proteins, ash, vitamins (thiamin), and some starch

A

aleurone layer

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2
Q

structure of grains

85% of the kernel; largest part of the grain

contains 75% starch granules embedded in a matrix of about 10% protein

contains: very little ash, vitamins, and fiber, only a trace of fat

cereal cookery is based on this structure

A

endosperm

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3
Q

structure of grains

3% of the kernel

rich in oil and fat-soluble vitamins, protein, and ash

easily attacked by insects and oxidative rancidity

A

germ

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4
Q

cereal composition

cho:
chon:
moisture:
fat:
ash:

A

cho: 75%
chon: 10%
moisture: 8-12%
fat: 1-2%
ash: 1-2%

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5
Q

cereal composition

main cho with small amounts of sucrose and dextrins

A

starch

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6
Q

cereal composition

protein % in ordinary rice and oats

A

7.5% (ordinary rice)
14% oats

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7
Q

cereal composition

The presence of bran, germ, and the aleurone layer enhances the nutritional value, as seen in _____, providing more fiber, protein, vitamins, and minerals.

A

unpolished or whole grains

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8
Q

cereal composition

starch is highly _____; fiber furnishes _____

A

digestible; roughage

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9
Q

cereal composition: pigments

white pigments belong to _____; yellow pigments belong to _____

A

flavones; carotenoids

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10
Q

grain forms

also called groats; bland grains that are either unprocessed or stripped only of their tough outer hulls

A

whole

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11
Q

grain forms

or pearled grains; more processed than whole grain; have more tender texture and cooks up faster

A

polished

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12
Q

grain forms

also called grits; grains cut into smaller pieces

A

cracked

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13
Q

grain forms

also called as rolled grains; grains that are steamed, rolled, and flaked

A

flaked

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14
Q

grain forms

ground whole grains

A

meal

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15
Q

grain forms

finely ground

A

flour

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16
Q

cereals: market forms

bran and germ removed by milling process

A

milled

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17
Q

milled may be:

no bran, no germ

A

highly milled or refined

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18
Q

milled may be:

with traces of bran and germ

A

undermilled

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19
Q

milled may be:

milled with only the hull removed; contains high amounts of bran and germ

A

brown rice

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20
Q

cereals: market forms

vitamin (thiamin, riboflavin, and/or niacin) and iron added to refined grams

A

enriched

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21
Q

cereals: market forms

cereal grains that had undergone heat treatment with hull still intact then sun-dried before dehulling

A

parboiled

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22
Q

cereals: market forms

cooking time is cut down

ex: rice is precooked, dried, and packaged

A

convenient food item

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23
Q

cereals: market forms

breakfast cereals, dessert or snack items, beverage, baked products

A

processed

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24
Q

cereals: changes during cooking

heat causes _____ of protein, making the proteins more digestible

A

denaturation

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25
Q

cereals: market forms

in moist cooking (boiling and steaming), _____ occurs, resulting in tenderness, digestibility, and increase in volume

ex: steamed rice

A

gelatinization

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26
Q

cereal grains are _____, they absorb moisture from air; they should be stored in cool, dry places, and in covered bins or containers, as they tend to lose crispness

A

hydroscopic

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27
Q

these type of cereals deteriorate more rapidly because of the presence of the brain and germ than refined or undermilled

oxidative rancidity attacks the unsaturated fats in the germ and bran

they should not be kept in storage too long unless refrigerated

A

whole grain and undermilled cereals

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28
Q

aging or storing grains hardens the _____; thus, solubility of the starch and the proteins is decreased

A

hardens

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29
Q

rice is the starch seed of _____; it can be short, medium, or long grain

A

Oryza sativa

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30
Q

types of rice: according to location of cultivation

e.g. IR 20, 26, 28, C4, 12

A

lowland rice

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31
Q

types of rice: according to location of cultivation

azucena, palawan, dinalaga

A

upland or highland rice

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32
Q

types of rice: according to amylose content

high amylose %

ex: wagwag, IR 8

A

27%

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33
Q

types of rice: according to amylose content

moderately high %

ex: burma or thai rice

A

25-27%

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34
Q

types of rice: according to amylose content

intermediate %

ex: milagrosa

A

20-25%

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35
Q

types of rice: according to amylose content

low %

ex: japonica

A

less than 20%

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36
Q

types of rice: according to amylose content

non-amylose %

ex: waxy rice or malagkit

A

<1%

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37
Q

types of rice: according to processing

color is due to bran

A

unpolished rice

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38
Q

types of rice: according to processing

white if highly refined, ight brown if undermilled

A

polished/milled

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39
Q

types of rice: according to processing

nutrients added

A

enriched

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40
Q

types of rice: according to processing

parboiled waxy rice; pounded, winnowed, and toasted

A

pinipig

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41
Q

types of rice: according to processing

precooked and dried; quick cooking

A

minute rice

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42
Q

types of rice: according to processing

broken rice kernels

A

rice grits (binlid)

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43
Q

types of rice: according to processing

processed from endosperm of the rice grain

A

rice starch

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44
Q

types of rice: according to processing

white rice ground with water; mealy

A

galapong

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45
Q

types of rice: according to processing

pulverized rice grain

A

rice flour

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46
Q

types of rice: according to variety

jasmine rice

A

thailand

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47
Q

types of rice: according to storage

basmati rice

A

india

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48
Q

types of rice: according to storage

milagrosa rice

A

philippines

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49
Q

types of rice: according to storage

arborio rice

A

italian

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50
Q

rice market forms:

rice treated so that the nutrients from the outer layers are diffused into the inner layers of the grain so these are retained after the milling process

ex: pinipig

A

parboiled or converted rice

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51
Q

rice market forms:

has been precooked and dried, cutting down cooking time to only 1/3 of the original

A

quick-cooking or minute rice

52
Q

rice market forms:

pure carbohydrate from the endosperm of the rice grain

A

rice starch

53
Q

rice market forms:

broken grits

A

broken kernels

54
Q

rice market forms:

oil extracted from the bran

A

rice oil

55
Q

factors influencing rice-cooking

characteristics desired:
wet, soft (use more water)

A

malata

56
Q

factors influencing rice-cooking

characteristics desired:
dry, firm (use cold water start)

A

maligat

57
Q

factors influencing rice-cooking

characteristics desired:
use hot water start

A

fluffy and separate grains

58
Q

ratio of water to cereal

average

A

-2:1

59
Q

ratio of water to cereal

for waxy types, short-grained kernels, newly harvested rice cooking in automatic cookers, and if dry, hard rice is preferred

A

1:1

60
Q

ratio of water to cereal

if moist and sticky rice is preferred

volume expansion is 2-3x

A

2:1

61
Q

ratio of water to cereal

cooking breakfast cereals like champorado

A

4:1

62
Q

methods of cooking rice

soak rice for _____ hour before cooking

this will cut energy consumption by 50%

A

an hour

63
Q

cooking in this does not produce rice or tutong

A

rice cooker

64
Q

sinaing, may start with cold water or with hot water

A

boiling

65
Q

hard water at pH _____ changes the white color of rice to creamy or yellow

A

pH 8

66
Q

_____ cup of uncooked rice yields _____ cups cooked rice

A

1 cup; 3-4 cups

67
Q

rice type of preparation

gruels lugaw, champorado, arroz caldo; ratio of water to rice is 4:1

A

wet

68
Q

rice type of preparation

plain or with spice

ex: arroz valenciana/paella, pilaf

A

dry

69
Q

tends to make cooked rice pasty and thicker in consistency; desirable for gruels

A

agitation

70
Q

process of stirring, shaking, or mixing ingredients to ensure they are well combined, prevent sticking, or to achieve a desired texture or consistency

A

agitation

71
Q

added ingredients in rice

milk, eggs, and gelatin increase _____ and make cooked rice thicker

A

viscosity

72
Q

added ingredients in rice

acids, tomato sauce, sugar, and fats delay proper _____ of rice, must be added when rice is almost done

A

gelatinization

73
Q

added ingredients in rice

acids makes rice

A

very white

74
Q

added ingredients in rice

alkali makes rice

A

yellowish

75
Q

added ingredients in rice

results in orange-brownish color and stickier texture or consistency

used in suman sa lihia

A

lye/lihia

76
Q

borken kernels is aka

A

binlid

77
Q

also known as maize

tall, annual plant producing white, yellow, blue, or multicolored grains arranged on a cob

A

corn

78
Q

factors influencing corn-cooking - methods of cooking

corn grits or on the cob

A

sinaing

79
Q

factors influencing corn-cooking - methods of cooking

on the cob

A

roasted

80
Q

factors influencing corn-cooking - methods of cooking

corn kernels are dried first, then salted, corn nips

A

fried

81
Q

corn maturity

the _____ mature ones are the best; sweetness is maintained if harvested early in the morning

A

less mature

82
Q

corn market forms

coarsely ground kernels from which the bran and the germ have been removed

A

corn grits

83
Q

corn market forms

more finely ground white or yellow corn than corn grits

has gritty texture, slightly sweet, starchy flavor, and dried fround corn kernels

used in baking or coating for fried foods

A

corn meal

84
Q

corn market forms

finely pulverized

resembles wheat flour

used as breading

A

corn flour

85
Q

corn market forms

dense, very fine powdery flour from ground corn endosperm

used as thickening agent

A

cornstarch

86
Q

corn market forms

a corn with the hull and germ removed

A

hominy

87
Q

corn market forms

in hominy, if the process is done by machine, the product is

A

pearl hominy

88
Q

corn market forms

in hominy, it is prepared by soaking the kernels in lye water

its grits are uniform granules that are boiled and served as breakfast cereal or as accompaniment to a man dish

A

lye hominy or binatog

89
Q

corn market forms

whole kernel or cream style

A

canned

90
Q

corn market forms

made from corn grits tat are precooked, dried, puffed, toasted, or flaked

A

corn as breakfast cereals

91
Q

other cereals: wheat

a while wheat that has been cooked, fried, debranned partially, and cracked into smaller pieces

A

bulgur or parboiled wheat

92
Q

other cereals: wheat

debranned wheat other then durum cracked into a coarse meal

Farina is more finely prepared

A

cracked wheat

93
Q

other cereals:

millet grains, aka guinea corn

are smaller than wheat and rice kernels

A

sorghum or millet

94
Q

a tiny millet-like grain is grown in cebu

it used a table syrup to sweeten and flavor baked goods

A

dawa

95
Q

other cereals:

the chief bread cereal of the ancient greeks, hebrews, and romans

it is a small, spherical grain usually pearled to remove its husk

white, slightly sweet, nutty, earthy flavor, chewy texture, and high starch content

main use: malt production and as animal feed

A

barley

96
Q

the process of removing the outer bran layers from the wheat berry by selectively moistening the outer layers and subsequently using friction and abrasion to ‘peel’ off these layers

A

debranning

97
Q

the outer husk and bran layers have been partially removed, leaving only a small white pearl, which reduces cooking time

A

pearled

98
Q

pearl barley is produced by removing the _____ and _____ from whole grain, making its appearance pearl-like

A

hull and bran

99
Q

other cereals:

major cereal grain in northern europe

is available as white, medium, or dark

used for making whisky and animal feed

A

rye

100
Q

other cereals:

used chiefly as a breakfast cereal or as an ingredient in baked products

prepared by dehulling the oat grains into groats (rolled into flakes)

regular cooking oats have thicker flakes than the quick-cooking oats

A

oats

101
Q

other cereals:

a hybrid of rye and wheat that has nutty-sweet flavor

suitable for making bread and noodles

bread made from this flour is superior against rye flour

A

triticale

102
Q

other cereals:

an herb that is a suitable wheat substitute; main use is in griddle cakes/pancakes and blini

A

buckwheat

103
Q

polysaccharide made up entirely of glucose present as granules or grains in _____ of plants (seeds, roots, cereals, legumes)

a cho that is produced by photosynthesis

A

amyloplasts/leucoplasts

104
Q

structure of starch molecules

starch molecules are present in plant cells as _____ or _____, laid down in concentric rings and deposited in a radial fashion

A

granules or grains

105
Q

structure of starch molecules

starch granules consist of water-compatible, amorphous and partially-crystalline polymers

amorphous: consists of amylose and parts of amylopectin where branching occurs
non-crystalline: branches od amylopectin

A

info

106
Q

biggest starch granules

A

potato starch

107
Q

smallest starch granules

A

rice starch

108
Q

shape of rice starch

A

angular

109
Q

shape of cassava starch

A

spherical

110
Q

2 fractions of starch molecules

A

amylose and amylopectin

111
Q

linear starch molecule

A

amylose

112
Q

branched starch molecule

A

amylopectin

113
Q

properties of starch

as a dispersion, starch in cold water remains a _____; separation of starch granules from the liquid occurs upon standing

A

suspension

114
Q

series of steps dependent on water and heat

resulting in viscous and thickened starchy products

starch granules in suspension when heated (moist heat cooking) absorb water and swell, accompanied by thickening, increase in viscocity, and loss of birefringence with increasing translucency

A

gelatinization

115
Q

factors influencing gelatinization

_____ gelatinizes at lower temp than cereal starch; large molecules gelatinize sooner than smaller ones

A

root starch

116
Q

factors influencing gelatinization

agitation and stirring of starch results in a _____ mixture becomes glue

ex: tikoy and hominy

A

weaker gel

117
Q

effects of added ingredients: starch

addition of _____ at the start of cooking delays gelatinization but makes swollen granules more resistant to mechanical rupture

A

sugar

118
Q

effects of added ingredients: starch

_____ delays gelatinization and results in softer gel

A

acid

119
Q

effects of added ingredients: starch

_____ lower gelatinization temp

A

fats

120
Q

effects of added ingredients: starch

_____ increase firmness of gel

A

milk and eggs

121
Q

setting of sol into a solidified mass; when gelatinized starch is cooled, a network of amylose, amylopectin, and water is developed to form the gel

A

gelation

122
Q

factors affecting gelation are the same factors affecting gelatinization but with emphasis on

A

amount of amylose and amylopectin

123
Q

starch with higher _____ content readily gels

A

amylose

124
Q

a process that causes drying and hardening of cooked starch

starches with high amylose content retrograde more readily

A

retrogradation

125
Q

ability to gelatinize without setting/solidification

A

thickening

FFSS (30 decks)

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