Grains Flashcards
0
Q
Parts of the grain
A
- bran
- endosperm
- germ
1
Q
Grains
A
- seeds of the plants in the grass family
- (wheat, rice, and oats)
2
Q
Bran
A
- fiber and protein rich outer protective layer
3
Q
Nutrients in the Bran
A
- fiber
- B vitamins
- some minerals
4
Q
Endosperm
A
- sturdy inner core
- provides food for the embryo
5
Q
Nutrients in the Endosperm
A
- complex carbohydrates
- starches
- proteins
6
Q
Germ
A
- tiny embryo that can grow into a new plant
7
Q
Nutrients in the Germ
A
- B vitamins
- Vitamin E
- iron
- zinc
- unsaturated fats
8
Q
Processed Grains
A
- all grains must be processed before consumption
9
Q
Whole Grains
A
- only the inedible husk is removed
- the entire grain kernel is used
- most original nutrients stay
10
Q
Enriched Products
A
- inedible husk, bran, and germ are removed
- only the endosperm is used
- nutrients lost in the processing are added back to replace some of what was lost during processing
11
Q
Enrichment
A
- adding back nutrients lost in processing to about their original levels
12
Q
Fortification
A
- 10% or more of the DV of that nutrient has been added back to the product
13
Q
Short Grain
A
- round and stick together when cooked
14
Q
Medium Grain
A
- rice that sticks together but not as much
15
Q
Long Grain
A
- rice grains are dry, fluffy and separated
16
Q
Brown Rice
A
- whole grain form of rice
17
Q
Converted Rice
A
- parboiled before the hull is removed to save nutrients
18
Q
Instant Rice
A
- precooked an dehydrated
19
Q
Al Dente
A
- firm to the bite
20
Q
Pasta
A
- paste or dough
21
Q
Unleavened Bread
A
- made without a leavening agent
- flatbread
- tortilla
22
Q
Storing Grains
A
- fresh pasta, whole grains, and whole grain products: refrigerated
- uncooked grains and grain products: dry, cool areas in tightly covered containers
- breads: short term - room temperature and long term - freezer
23
Q
Why shouldn’t you cook grains in the microwave?
A
- grains need time to absorb liquids and soften so microwaving it isn’t time saving
24
Q
Should you rinse pasta?
A
- no because it removed nutrients
25
Q
What happens when you stir rice and over-stir other grains when cooking?
A
- rice: it scrapes off the starch and makes the rice sticky
- other grains: they turn gummy and pasty
26
Q
Cooking Pasta
A
- boil water in a large enough pot
- slowly add pasta in
- cover pot
- lower heat
- drain
27
Q
Cooking Rice
A
- boil water and add rice in
- cover pot and turn heat down
- turn off the heat and uncover the lid when rice is moist, tender, and firm
- avoid stirring
28
Q
Whole Wheat
A
- product is made from whole grains
29
Q
Wheat
A
- white flour
