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GCSE Food Preparation & Nutrition > Food Comodities: Bread, Cereal, Flour, Oats, Rice > Flashcards

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

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1
Q

What type of food is bread?

A

Staple

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2
Q

What ingredients are needed to make bread?

A

Flour, Water, Yeast

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3
Q

How can bread be made more interesting to eat?

A

Different ingredients added

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4
Q

What section of the Eatwell guide does bread fit in?

A

Carbohydrates

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5
Q

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

A

Bread box /airtight container

Freezer

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6
Q

What are staple foods?

A

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

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7
Q

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

A

Whole Grain

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8
Q

What is an essential element in a healthy diet?

A

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

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9
Q

What is the term cereal used to describe?

A

Edible grasses

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10
Q

Name five types of cereals.

A

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

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11
Q

Where does flour come from?

A

Different types of cereals

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12
Q

What is strong flour used for?

A

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

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13
Q

What is weak flour used for?

A

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

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14
Q

Name four types of flour?

A

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

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15
Q

What does the term extraction rate mean?

A

How much wholegrain has been used

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16
Q

Why should we store flour in airtight containers?

A

To prevent weevils

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17
Q

What is wheat used for primarily?

A

Flour

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18
Q

Describe the term Endosperm?

A

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

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19
Q

Describe the term Bran?

A

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.

20
Q

Describe the term Germ?

A

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

21
Q

Briefly describe how wheat is grown?

A

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.

22
Q

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

A

Oats

23
Q

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

A

Rye

24
Q

What are oats often used for as an ingredient in?

A

Porridge/Flapjacks

25
Q

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

A

Flour

26
Q

What is rye flour often combined with and why?

A

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

27
Q

What is rice a good source of?

A

Carbohydrate - energy

28
Q

Briefly describe how rice is a versatile commodity?

A

Rice can be used for both sweet and savoury dishes

29
Q

Why is strong flour used in bread making?

A

It contains more gluten

30
Q

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

A

Rubbing In

31
Q

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

A

Creaming

32
Q

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

A

Melting

33
Q

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

A

Whisking

34
Q

A good ingredient to thicken a sauce is….

A

Cornflour

35
Q

Proteins are made of…

A

Amino Acids

36
Q

Carbohydrates are split into Starches and …….

A

Sugars

37
Q

Carbohydrates are split into Sugars and …….

A

Starches

38
Q

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

A

1 Fruit and vegetables

2 Potatoes, bread, pasta and carbohydrates

39
Q

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

A

Foods high in fat, salt and sugars

40
Q

Too much salt can cause what?

A

Heart attacks or strokes

41
Q

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

A

5

42
Q

Which food poisoning bacteria is found in poultry and eggs?

A

Salmonella

43
Q

Give an example of Biological Contamination.

A

Bacteria

44
Q

What is coagulation?

A

Heating an egg

45
Q

Which of these is NOT a macronutrient?

A

Minerals/Vitamins

46
Q

What is the function of iron in the body?

A

Formation of red blood cells

GCSE Food Preparation & Nutrition (2 decks)

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