Grains

Question 1

What are grains?

Answer 1

Botanically cereals are grasses that bear edible seeds

Question 2

What part of make up a grain?

Answer 2

Husk
Endosperm
Bran
Germ

Question 3

What is a wall or unrefined grain?

Answer 3

If it has not been separated or removed

Question 4

Name types of grain

Answer 4

Bulgur wheat
Corn
Couscous
Barley
Wheat
Quinoa
Millet
Oats
Buckwheat

Question 5

What is the nutritional value of cereals and grain?

Answer 5

Cereal contains 75% carbohydrate 11 to 13% water 10 to 14% protein one to 2% oil and one to 2% minerals. The ratio of dietary fibre among carbohydrates is 1 to 2.5% contain most of the B vitamins and minerals and are mostly starchy

Question 6

Name legumes Name the Umay

Answer 6

Beans
Kidney beans
Cow pea
Peas
Broad beans
Lentil
Chickpeas
Soy beans

Question 7

What is the nutritional value of legumes

Answer 7

Legumes are the most protein containing foods among plants. This is due to their limited availability of essential amino acids in legumes

Question 8

Lift the preparation and cooking techniques of legumes

Answer 8

Most dried legumes need to be soaked for 4-12,hours before cooking lentils and copies exceptions best results it over night.
Discard the soaking water, rinse the legumes and cook them in unsalted water as the salt hardens the crust and causes cooking to prolong

Question 9

What is rice

Answer 9

Rice is a starchy seed of a semi aquatic class

Question 10

Name types of rice

Answer 10

Arborio
Basmati rice
Black black rice
Wild rice
Jasmine rise

Question 11

Name the types of rice

Answer 11

Long grain rice
Medium grain rice
Short grain rice

Question 12

What is long grain rice?

Answer 12

Long grain rice is the most wet versatile and popular as the grains stay firm fluffy and separate when cooked however long grain rice can become sticky if overcooked or stirred frequently during cooking

Question 13

What is medium grain rice?

Answer 13

Medium grain rice becomes sticky when cooked and best served hot

Question 14

What is short grain rice?

Answer 14

Short grain rice contains more starch and becomes quite soft and sticky when cooked Italian risotto Japanese sushi and Spanish paella at traditionally made with short grain rice

Question 15

What are the liquid to rice ratios for the following?
Arborio
Basmati rice
Black rice
Brown long grain rice
White long grain
Wild rice

Answer 15

ArbBorio 3-4 liquid 1 rice
Basmati 1.75 liquid 1 rice
Black rice 4 liquid 1 rice
Brown rice 2.5 liquid 1 rice
White long grain rice, 2 liquid 1 rice
Wild rice, 4 liquid 1 rice