Food Comodities: Bread, Cereal, Flour, Oats, Rice

Question 1

What type of food is bread?

Answer 1

Staple

Question 2

What ingredients are needed to make bread?

Answer 2

Flour, Water, Yeast

Question 3

How can bread be made more interesting to eat?

Answer 3

Different ingredients added

Question 4

What section of the Eatwell guide does bread fit in?

Answer 4

Carbohydrates

Question 5

Where could bread be stored - could be more than one answer?

Answer 5

Bread box /airtight container

Freezer

Question 6

What are staple foods?

Answer 6

Staple foods are usually starchy foods that grow well and can be stored for consumption throughout the year.

Question 7

What is a cereal called when left in its natural form?

Answer 7

Whole Grain

Question 8

What is an essential element in a healthy diet?

Answer 8

Help reduce the risk of heart disease and type 2 diabetes and control blood cholesterol

Question 9

What is the term cereal used to describe?

Answer 9

Edible grasses

Question 10

Name five types of cereals.

Answer 10

1) Oats
2) Maize
3) Barley
4) Rice/Rye
5) Wheat

Question 11

Where does flour come from?

Answer 11

Different types of cereals

Question 12

What is strong flour used for?

Answer 12

Strong Flour—used in bread making and comes from winter wheat, which is a hard wheat

Question 13

What is weak flour used for?

Answer 13

Weak flour—used in cake and biscuit making and comes from spring wheat.

Question 14

Name four types of flour?

Answer 14

Wholemeal, Granary, Stone-ground, Organic, Rye Flour, Oat Flour, Barley Flour

Question 15

What does the term extraction rate mean?

Answer 15

How much wholegrain has been used

Question 16

Why should we store flour in airtight containers?

Answer 16

To prevent weevils

Question 17

What is wheat used for primarily?

Answer 17

Flour

Question 18

Describe the term Endosperm?

Answer 18

The main part of the grain, a starch and protein supply.

Question 19

Describe the term Bran?

Answer 19

The fragments of grain husk that are separated from flour after milling. When bran is removed from grains, there is a reduction in nutritional value.

Question 20

Describe the term Germ?

Answer 20

The source of fat and B vitamins and is where the new plant grows.

Question 21

Briefly describe how wheat is grown?

Answer 21

The ground firstly has to be prepared by ploughing , it involves turning over the topsoil using a tractor and plough for the creation of a seedbed. Wheat can be sown in either the autumn or the spring. When the wheat crop is ready to be harvested UK farmers will do this using a combine harvester. It then has to be processed to produce the flour and extract the wheat bran and wheat germ.

Question 22

What has a productive husk covering them, which has to be removed before it can be used?

Answer 22

Oats

Question 23

What is a ‘hardy’ crop, that grows well in climates that are cold and wet but not suitable for wheat cultivation?

Answer 23

Rye

Question 24

What are oats often used for as an ingredient in?

Answer 24

Porridge/Flapjacks

Question 25

Rye, barley and oats can often be ground into what?

Answer 25

Flour

Question 26

What is rye flour often combined with and why?

Answer 26

Wheat flour because it helps the dough from being too heavy or sticky.

Question 27

What is rice a good source of?

Answer 27

Carbohydrate - energy

Question 28

Briefly describe how rice is a versatile commodity?

Answer 28

Rice can be used for both sweet and savoury dishes

Question 29

Why is strong flour used in bread making?

Answer 29

It contains more gluten

Question 30

Melting, Creaming, Whisking and …..? Are the 4 cake making methods.

Answer 30

Rubbing In

Question 31

Melting, Rubbing In, Whisking and …..? Are the 4 cake making methods.

Answer 31

Creaming

Question 32

Creaming, Rubbing In, Whisking and …..? Are the 4 cake making methods.

Answer 32

Melting

Question 33

Melting, Rubbing In, Creaming and …..? Are the 4 cake making methods.

Answer 33

Whisking

Question 34

A good ingredient to thicken a sauce is….

Answer 34

Cornflour

Question 35

Proteins are made of…

Answer 35

Amino Acids

Question 36

Carbohydrates are split into Starches and …….

Answer 36

Sugars

Question 37

Carbohydrates are split into Sugars and …….

Answer 37

Starches

Question 38

Which two sections of the Eatwell Guide would increase fibre in our diet?

Answer 38

1 Fruit and vegetables | 2 Potatoes, bread, pasta and carbohydrates

Question 39

Which one of the following food groups is not essential for health?

Answer 39

Foods high in fat, salt and sugars

Question 40

Too much salt can cause what?

Answer 40

Heart attacks or strokes

Question 41

How many portions of fruit and vegetables should we eat a day?

Answer 41

5

Question 42

Which food poisoning bacteria is found in poultry and eggs?

Answer 42

Salmonella

Question 43

Give an example of Biological Contamination.

Answer 43

Bacteria

Question 44

What is coagulation?

Answer 44

Heating an egg

Question 45

Which of these is NOT a macronutrient?

Answer 45

Minerals/Vitamins

Question 46

What is the function of iron in the body?

Answer 46

Formation of red blood cells