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Foods > Grains > Flashcards

Grains Flashcards

1
Q

What do grains provide (2)

A

Carbohydrates for energy

Vitamin B

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2
Q

What do whole grains provide (3)

A

Fibre

Lower glycemic index

Vitamin B

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3
Q

What do most grains need (1)

A

Need to be cool for palatability and digestibility

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4
Q

What does rice contain (2)

A

Amylose

Amylopectin

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5
Q

Amylose

A

Does no gelatinize during cooking

Becomes fluffy when cooked

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6
Q

Amylopectin

A

Becomes sticky when cooked

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7
Q

Long grain rice (3)

A

High in amylose
Low in amylopectin
Used for stir fry

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8
Q

Medium grain rice (2)

A

High in amylopectin

Used for risottos, salads, rice pudding

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9
Q

Short grain rice (3)

A

No amylose
Very high amylopectin
Used for sushi

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10
Q

What does cooking grains do (4)

A

Improves flavour
Softens cellulose
Gelatinize starch
Produces product without lumps

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11
Q

How r most grains cooked

A

Boiled or steamed

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12
Q

What’s the process of what occurs to the starch when being cooked (5)

A 
Absorbs water 
Converts to steam 
Expands granules 
Releases starch 
Gelatinize (thickens)
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13
Q

Parts of grains(3)

A

Endosperm
Germ
Bran

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14
Q

Endosperm nutrient percents (4)

A

Carbohydrates : 70%

Proteins : 7%

Fat:0%

Fibre 4%

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15
Q

Germ nutrient percents (4)

A

Carbohydrates52%

Protein 23%

Fat 10%

Fibre 14%

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16
Q

Bran nutrient percent (4)

A

Carbohydrates 63%

Protein : 16%

Fat 3%

Fibre 43%

17
Q

Quinoa (4)

A

COMPLETE PROTEIN

Gluten free

High in vitamin E B2 B6 folic acid, calcium, magnesium, iron and potassium

Antioxidant

18
Q

Proofer definition (3)

A

Chamber with controlled temp and humidity

Encourages fermentation of yeast

Can reduce raising time to 20-30 mins

19
Q

How to make proofer (2)

A

Set oven to 80°C/ 180°F

Place pan with small amount of hot water in bottom of oven

20
Q

Fermentation (2)

A

Process which yeast converts sugars into alcohol and CO2

Causes dough to rise

21
Q

Oven spring

A

Rapid increase in volume of yeast bread during first few mins of baking

Foods (17 decks)

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