Grain Products Flashcards
Kasha
roasted buckwheat that is hulled and crushed
Grits
coarsely ground endosperm of corn
Triticale
a cross between wheat and rye
Quinoa
small, rice like grain. cooks faster than rice
Couscous
steamed, cracked endosperm of wheat kernal
Bran
edible outer protective layer of seed (center)
Cornmeal
coarsely ground dried corn
Pasta
dough made from flour and water
Endosperm
food supply for a seeds embryo
seed coats
coats seeds under bran (outer shell)
Germ
tiny embryo in a seed that will grow
what qualities have made grain products so popular around the world?
naturally packed with nutrients, used for many things, and cheap
al dente
dry pasta, generally cooked to a doneness (firm not mushy)
why should pasta not be rinsed?
removes nutrients
why shouldn’t you rinse grains before cooking them?
loss of added B vitamin
how can you tell when rice is properly cooked?
should be tender & firm, and no liquid left in pot
what are some possible advantages of using fresh pasta instead of dry pasta
faster
more nutrients
no preservatives
______ is cooked in boiling water (doubles in bulk)
pasta
______ is started in cold water and brought to a boil then simmered (triples in volume)
rice
whole grain refers to?
the entire edible grain kernel
