EXAM 4: Cereal Grains

Question 1

What are each of the parts of the grain mostly made out of (Bran, Endosperm, Germ)

Answer 1

Bran: mostly fiber
Endosperm: mostly starch
Germ: mostly oils

Question 2

What is the definition of Ancient Grains

Answer 2

There is no official government standard definition
Whole Grains council definition: Grains that are largely unchanged over the last several 100 years

Question 3

What are some ancient grain types

Answer 3

Barley
Millet
Oats
Farro
Quinoa
Tiff
Spelt
Kamut

Question 4

Ancient Grains: What are the uses of Barley

Answer 4

Malt liquor
Side dishes and in soups

Question 5

Ancient Grains: What are the uses of Millet

Answer 5

Cereal
Source of starch

Question 6

Is Millet Gluten Free?

Answer 6

Yes

Question 7

Ancient grains: what are the uses of oats

Answer 7

Oatmeal
Flour
Added to cakes and cookies

Question 8

Ancient grains: what are the forms of oats

Answer 8

Steel-cut, rolled, quick

Question 9

Ancient Grains: What is Farro?

Answer 9

One of 3 types of ancient wheat, emmer is most common
Used to make pilafs, soups, salads and desserts
Food Fiber Source

Question 10

Ancient Grains: What are the health benefits of quinoa

Answer 10

It has all essential amino acids

Question 11

Ancient Grains: what are the health benefits of teff

Answer 11

Has 2x iron and 3x calcium of other grain

Question 12

Ancient Grains: what is the use of spelt

Answer 12

Nice substitute for wheat
Creates a soft bread

Question 13

Ancient Grains: what is Kamut good sources of when compared to wheat

Answer 13

Iron, fiber, zinc and magnesium compared to wheat

Question 14

Corn: what was most Aztec-Mayan corn used for

Answer 14

To make tortillas

Question 15

Corn: what are the two common types

Answer 15

Hominy and Cornmeal

Question 16

Corn: What is Hominy

Answer 16

Enlarged kernels of hulled corn with the bran and germ removed. The endosperm of this white corn is enlarged because it is soaked in lye and dried.

Question 17

Corn: what is Masa Harina

Answer 17

Dried hominy, ground into flour

Question 18

Corn: what is the process to make hominy

Answer 18

Softens seed coat; releases niacin and riboflavin from bound form, preventing pellagra
Improves stickiness

Question 19

Corn: what is cornmeal

Answer 19

It is coarser ground corn
Cornmeal comes in coarse and fine varieties >5% of US crop
Cornmeal/corn flour used in US, African or European products is not soaked in lye and is a poor source of niacin & riboflavin

Question 20

Corn: cornmeal and corn flour in the US is ____________

Answer 20

Enriched
- nutrients added back

Question 21

Corn: What are the three types of ground corn commonly used in the US

Answer 21

1. Grits
   - made by grinding hominy corn kernels
   - uses: served boiled as a breakfast dish in the south
2. Cornmeal
   - coarsely ground corn
   - uses: bread, corn chips, cheese curl/ball snacks
3. Corn Flour
   - uses: blue corn chips?

Question 22

Is pasta a wheat product?

Answer 22

Yes

Question 23

Pasta is made from ____________ _________ that is derived from a high protein wheat called ___________

Answer 23

Semolina Flour, Durum

Question 24

What are some qualities of pasta based on its high protein wheat (durum)

Answer 24

Resists disintegration & retains firm texture
Protein gives pasta its elasticity & helps it maintain shape during cooking
High in carotenoid pigments, contributing to pasta’s golden color (egg yolks can also add yellow color)

Question 25

What pasta shape is this and what is the serving suggestion

Answer 25

Elbow Macaroni Thick sauce

Question 26

What is this pasta shape and its serving suggestion

Answer 26

Shells Thick sauce Or stuffed if large shells

Question 27

What is this pasta shape and its serving suggestion

Answer 27

Spaghetti Thin sauce

Question 28

What pasta shape is this and what is its serving suggestion

Answer 28

Angel Hair Thin sauce

Question 29

What is this pasta shape and its serving suggestion

Answer 29

Fettuccine Thick sauce

Question 30

What is this pasta shape and its serving suggestion

Answer 30

Fusilli or Rotini Chunky Sauce

Question 31

What is the serving suggestion of penne pasta

Answer 31

Chunky sauce

Question 32

What is this pasta shape and its serving suggestion

Answer 32

Manicotti Stuffed, thick sauce over

Question 33

What are the amylose:amylopectin ratios of long, medium, short grain rice and sticky rice * ask someone about this information *

Answer 33

Long grain: 23-26% Medium grain: 15-20% Short grain: 15-20% Sticky rice: mostly amylopectin

Question 34

For long grain rice, what are examples of specialty rices

Answer 34

Basmati: aromatic Jasmine: aromatic, resists retrogradation during storage

Question 35

For medium grain rice what are examples of specialty rices

Answer 35

Arborio: used to make paella and risotto

Question 36

For waxy rice(short or medium grain), what are the examples of specialty rices

Answer 36

Sweet glutinous rice: rice used for rice-based desserts (dumplings or cakes) or sushi

Question 37

Cereal Grains are cooked using __________ __________ ___________

Answer 37

Moist heat methods

Question 38

How does moist heat cook cereal grains

Answer 38

Heated liquid softens hard outer shell and endosperm becomes digestible Starch is gelatinized

Question 39

Expansion of starch depends on….

Answer 39

Grain type and ratio of amylose to amylopectin in the starch granule

Question 40

How does the form of the grain affect grain cooking

Answer 40

Any reduction in particle size through cracking, rolling, cutting or flaking decreases the heating time (smaller wheat cooks faster) Removing the bran or hull also drastically cuts heating time - ex: brown rice takes about twice as long to cook as white rice (brown rice has its bran intact)

Question 41

What are the two factors that affect grain cooking

Answer 41

Form of the grain and pH of the water

Question 42

What are the two types of grain consistency

Answer 42

Fluffy grain and sticky grain

Question 43

What are factors that cause a fluffy grain

Answer 43

Add grain to hot water Avoid stirring by pouring grain in zig zag fashion over boiling water to distribute the grain Use slightly less water than the recipe calls for (1/4 to 1/2 cup) Limit stirring; at the end of cooking, allow grain to sit while covered, then fluff with a fork

Question 44

What are factors that cause a sticky

Answer 44

Add grain to cold water Stirring frequently during preparation (this is desired when making risotto) Add a little more water than the recipe calls for (1/4 to 1/2 cup)

Question 45

How does the amount of amylose and amylopectin change rice qualities

Answer 45

Long grain rices are long and thin, and cook to a drier, fluffier consistency which allows the grains to separate Medium and short grain rices have less amylose, which makes them sticker when cooked *the difference in stickiness among the rices is due in part to the fact that long grain rices contain more amylose whereas short grain rices are higher in amylopectin making them more waxy and glutinous

Question 46

How does pH of the water affect grain cooking

Answer 46

A more alkaline environment such as one created by using hard tap water, causes grains to cook at a faster rate and possibly overcook because of the increased breakdown of cellulose