CHAPTER 9: CEREALS AND CEREAL PRODUCTS COOKERY

Question 1

cultivated plants belonging to the grass family used as food by man

Answer 1

cereals

Question 2

outer covering of a grain, chiefly cellulose but rich in minerals and vitamins

Answer 2

bran

Question 3

group of single layered square cells beneath the branches of the bran

Answer 3

aleurone layer

Question 4

largest part of the grain

Answer 4

endosperm

Question 5

rich in oil and fat soluble vitamins

Answer 5

germ

Question 6

t/f: polished grain has more fiber, protein, vitamins, and minerals

Answer 6

false, unpolished grain

Question 7

pigments in rice

Answer 7

flavones and carotenoids

Question 8

bran and germ removed

Answer 8

milled

Question 9

no bran and germ

Answer 9

refined

Question 10

undermilled

Answer 10

with traces of bran and germ

Question 11

milled with only the hull removed

Answer 11

brown rice

Question 12

vitamins and iron added to refined grains

Answer 12

enriched

Question 13

partially cooked then sun dried after, undergone gelatinization..

Answer 13

parboiled

Question 14

t/f: denaturation of protein makes cereal more digestable

Answer 14

true

Question 15

t/f: in dry heat, swelling of starch granules and gelatinization happens

Answer 15

false, moist heat

Question 16

t/f: in moist heat, starch is partly degraded to dextrins which have more ability to gelatinize

Answer 16

false, in dry heat and less ability

Question 17

t/f: volume of water increase the chance to lose vits and minerals

Answer 17

true

Question 18

ratio of h2o to cereal

Answer 18

average 1-2 cups

1:1 for waxy varities, short grained, cooking in automatic cookers, drier and harder kernel
2:1 for moist and sticky steamed rice
2:1 bfast cereal
4:1 finer granulation

Question 19

cooking method of grains that has no crust or tutong

Answer 19

steaming

Question 20

____ makes rice very white

Answer 20

acid

Question 21

____ makes rice yellowish

Answer 21

alkali

Question 22

coarsely ground corn kernels

Answer 22

corn grits

Question 23

dense, very fine powdery flour from ground corn endosperm

Answer 23

cornstarch

Question 24

corn with hull and germ removed

Answer 24

hominy

Question 25

major cereal grain in northern europe; used in making whisky

Answer 25

rye

Question 26

used for malt production; white, slightly sweet, nutty, earthy flavor, chewy texture

Answer 26

barley

Question 27

hybrid of rye and wheat that has a nuttysweet flavor

Answer 27

triticale

Question 28

an herb suitable as a wheat substitute

Answer 28

buckwheat