Grains Flashcards
Types of grains
Rice, Barley, Wheat, Rye, Oats, Corn
Parts of the grain
Endosperm, Germ, Bran
Rice
Brown- Healthy/not as good tasting, takes a long time to cook
Instant- fast/easy-not as healthy
White- taste, easy to make/use-not as healthy/cook time
Converted- nutrients pushed into grain-processed/different shape
Wild- decoration-wouldn’t eat plain
Leavening agents
Air
Steam
Baking soda
Baking powder
Yeast
Batter
A batter is a mixture that is equal parts liquid and equal parts flour.
Dough
A dough is a mixture that is stiff enough to work with your hands.
Gluten
Gluten is the protein in wheat.
Staff of life
Bread is called the “Staff of Life” because almost all cultures have a form of bread.
Al dente
Al dente is the Italian term for properly cooked pasta.
Pasta
Pasta is the term that is used to describe all noodle and macaroni products.
Kneading
Kneading is the process that develops the gluten.
Kinds of cookies
Dropped, Rolled, Refrigerator, Bar, Pressed, Molded
Ways to thicken
Flour, Cornstarch, Tapioca, Eggs, Vegetables
The muffin method
Sift dry ingredients into a bowl, combine liquid ingredients, make a well in the dry ingredients, pour combined wet ingredients into well, stir until combined, gently spoon into paper-lined muffin tins.
The biscuit method
Measure dry ingredients into a bowl, cut in shortening until the mixture is like coarse bread crumb, add liquids, stir with fork until dough comes together in a ball, put dough on a lightly floured surface, knead gently 8-10 times, roll dough to desired thickness, cut out dough into pieces using a lightly floured biscuit cutter or glass, reroll any scraps.
