G10 Grains

Question 1

3 TYPES OF CARBOHYDRATES

Answer 1

SUGAR
STARCH
DIETARY FIBER

Question 2

• they serve as the body’s major source of energy.

- Example: fruits, vegetables, milk dairy products

Answer 2

SIMPLE CARBOHYDRATES

Question 3

• Serve as good source of dietary fiber, which help to

regulate various processes.

Answer 3

COMPLEX CARBOHYDRATES

Question 4

-include food items such as vegetables, like potatoes and sweet potatoes;
legumes, like beans and peanuts; whole grains like brown rice and cracked
wheat; and food products made from the whole grains like bread and pasta
1. VEGETABLES
2. LEGUMES
3. WHOLE GRAINS

Answer 4

STARCHY CARBOHYRATES

Question 5

-Refers to vegetables and fruits with high fibers content.

Answer 5

FIBROUS CARBOHYDRATES

Question 6

refers to the cultivated plants of the grass family

that provide edible starchy grains or seeds

Answer 6

Cereals

Question 7

Breakfast foods

Answer 7

Flours
Meals
Breads
Pastas
Starches-

Question 8

7 classes of grains

Answer 8

• CORN
• OATS
• RICE
• WHEAT
• SORGHUM
• RYE
• BARLEY
• MILLET

Question 9

(parts of)Grain Kernel

Answer 9

Bran
Endosperm
Germ

Question 10

is the hard outer layer of
cereal grains
-omega 3 fatty acids

Answer 10

BRAN

Question 11

this is the main part
of cereal grain. This tissue surrounds
the germ (embryo) providing it with
the nutrition it needs to develop in
the form of starch, which is the main
substance that _ contains.

Answer 11

ENDOSPERM

Question 12

also known as embryo, the
_ is the reproductive part of a
cereal grain. It is a portion that grows
and develops into a plant.
-phytochemicals and antioxidant

Answer 12

GERM

Question 13

Bran(with)

Answer 13

B Vitamins,

Minerals, Protein, Fiber

Question 14

Endosperm(with)

Answer 14

Starchy
Complex
Carbohydrates, Protein

Question 15

Germ(with)

Answer 15

Vitamins B and
E, Proteins,
Unsaturated Fat, Iron,
Zinc

Question 16

GRAIN PRODUCTS

Answer 16

• FLOUR
• CEREAL
• RICE
• PASTA

Question 17

Flour(sources)

Answer 17

• Whole grain
• White/Brown
• Rye

Question 18

CEREAL

Answer 18

• Rice
• Corn
• Wheat
• Oats

Question 19

RICE

Answer 19

• Brown-whole grain
• Converted-nutrient dense
• Instant-pre cooked
• Wild-cracks when cooked
• Long Grain-stays dry and fluffy

Question 20

PASTA

Answer 20

FRESH/DRY

• Ribbons
• Tubes
• Shapes

Question 21

COMMON TYPES OF GRAINS AND CEREALS

Answer 21

• MAIZE (CORN)
• RICE
• WHEAT
• BARLEY
• SORGHUM
• MILLET
• OATS
• RYE

Question 22

• Is the most widely cultivated cereal crop in
  the world, with almost every country
  producing it for food, fodder, and various
  commercial and industrial application.
• Livestock fodder
• Ethanol

Answer 22

• MAIZE (CORN)

Question 23

Varieties of Corn

Answer 23

a. Sweet corn
b. Langkitan or waxy corn-white
c. Yellow flint
d. Cebu or Bicol white flint
e. Popcorn

Question 24

Types of Rice

Answer 24

Long Grain
Converted
Brown
Instant

Question 25

Corn products

Answer 25

``` Corn grits Corn meal Corn flour Cornstarch Corn or breakfast cereal and snack foods ```

Question 26

-

Answer 26

a. Corn grits - Ground coarsely from whole kernel - More coarsely ground that corn meal b. Corn meal -results from grinding white or yellow corn -smaller than corn grits c. Corn Flour -finely pulverized grit similar to wheat flour d. Cornstarch - Refined starch whose form is like powder e. Corn or breakfast cereal and snack foods -made from corn grits that are precooked, dried then puffed, toasted flaked or shredded with a desired flavoring.

Question 27

-

Answer 27

A. Polished rice • White rice in which the germ and bran have been removed • Less nutritive value • Keeping quality is excellent B. Brown rice • Otherwise known as unpolished rice • Contains more nutrients compared to polished rice • Has nutty taste C. Enriched rice • Rice with added vitamins and minerals such as titanium, niacin, and iron

Question 28

Rice

Answer 28

Polished rice Brown rice Enriched rice

Question 29

a cereal plant that is the most important kind grown in temperate countries, the grain of which is ground to make flour for bread, pasta, pastry, etc.

Answer 29

Wheat

Question 30

Wheat flour

Answer 30

a. Bread flour - Milled from hard wheat - Contains great amounts of gluten ideal for breadmaking b. All-purpose flour -milled from blends of soft and hard wheat flour containing 10- 12% protein c. Cake flour -comes from soft wheat containing 9% protein

Question 31

used primarily for the production of | malt and the formation of animal feeds

Answer 31

Barley

Question 32

- High in fiber - Eight essential amino acids - Vitamins and minerals

Answer 32

Barley

Question 33

is a cereal grain that was first | cultivated in ancient Egypt and parts of Africa.

Answer 33

Sorghum

Question 34

- Syrup production - Making brooms - Flour - Dietary fiber and anti oxidants

Answer 34

Sorghum

Question 35

these seeds are harvested for food for | human and animals alike.

Answer 35

Millet

Question 36

- No gluten content - Alternative to wheat (allergies) (Celiac disease) - Brewing beer

Answer 36

Millet

Question 37

are grain crops that are grown for | human consumption.

Answer 37

Oats

Question 38

- Anti-inflammatory properties | - Cosmetics and health products

Answer 38

Oats

Question 39

is an edible grass that produces grains or kernels which are harvested and converted into useful products, including food.

Answer 39

Rye

Question 40

- Gluten free - Livestock feed - Alcoholic drinks - Alternative medicine

Answer 40

Rye

Question 41

METHODS OF COOKING GRAINS AND CEREALS

Answer 41

1. BOILING 2. STEAMING OR DRY STEAMING 3. TOASTING

Question 42

GARNISHING

Answer 42

1. HERBS AND FLOWERS 2. FRUITS AND VEGETABLES 4. CRUNCHY TOPPINGS 5. SWEET FINISHES ``` Edible flowers like: Okra Squash ``` ``` Peel or zest of fruits, Bean sprout And micro greens ``` Roasted nuts and seeds, croutons ``` Thin wafer cookies, Caramel, candied, dried fruits ```

Question 43

Storing cereals, grains and starchy foods

Answer 43

``` Rice -dry, airtight containers -cooked rice can be kept in the refrigerator for up to seven days -frozen can last for up to six months Cereals -kept in original packaging - airtight containers - Room temperature-one month - Whole grain –five months Pasta -dry pasta can last almost indefinitely as long it is kept in tightly sealed plastic bags or containers Flour -6 months 32 degree Celcius -1 year 21 degree Celcius -2 years 4 degree Celcius ```

Question 44

People who eat whole grains reduce serious health risks...

Answer 44

•Risk of Heart disease Drops 25 – 36% •Risk of Type 2 Diabetes drops 21 – 27% •Risk of digestive cancers drops 21 – 43%

Question 45

* 6-8 OUNCES PER DAY | * HALF WHOLE GRAINS

Answer 45

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