Home - Ec Chapter 8 - Cereals,Breads,Potatoes,Pasta and Rice

Question 1

CEREALS

Answer 1

cereals are the edible grains of cultivated grasses which are relatively cheap to grow they are staple foods in many countires,cultivated mean grown for sale

Question 2

WHEAT

Answer 2

Flour,bread,pasta,breakfast cereals

Question 3

OATS

Answer 3

porridge,granola

Question 4

RICE

Answer 4

rice pudding,cakes,krispies

Question 5

MAIZE

Answer 5

Corn on the cob,popcorn,corn tortillas,cornflakes

Question 6

BARLEY

Answer 6

Beer and whiskey and soups

Question 7

RYE

Answer 7

Whiskey,rye bread

Question 8

STRUCTURE OF CEREAL GRAINS

Answer 8

Bran[13%]:This tough outer layer contains cellulose,fibre,vitamin b,some iron,calcium,phophorus,usually removed during processing
Endosperm[85%]:This part of the grain contains starch and gluten which cannot be eaten by a person with coeliac disease
Germ[2%]:most nutritive partof the grain,containing LBV protein,vitamin B,iron and some unsaturated fat

Question 9

CEREALS ARE:

Answer 9

cereals are relativvely cheap,,low income,fill you up

Question 10

NUTRITIVE VALUE OF CEREALS

Answer 10

LBV protein,gluten,unsaturated fat,rich in fibre,source of calcium iron and phosphorus,some vitamin b and e,fortified,low water content

Question 11

DDIETIC VALUE OF CEREALS

Answer 11

vegan dets,low fat low calorie,constipation and bowel problems,cheap and filling,coeliac disease

Question 12

EFFECTS OF COOKING ON CEREALS

Answer 12

Cellulose becomes softer and easier to eat
starch becomes more digestable
moise heat causes grains to swell burst and absorb , thickening liquid
dry heat causes starch grains to swell burst and absorb fats e.g popcorn
gluten coagulates [sets]setting cakes and breads

Question 13

REFINED CEREALS

Answer 13

refined cereal products have the bran and germ removed during processing

Question 14

TYPES OF WHEAT FLOUR

Answer 14

Wholemeal:no part of grain is removed,high in fibre e.g breads,scones,pastries
Brown:some bran and germ removed,lower in fibre e.g breads,scones,pastries
White:bran and germ removed,fortified with calcium and iron,a raising agent added e.g white bread,pastries,buns
Self-raising:baking powder added e.g cakes,buns
strong:high in gluten e.g yeast cookery
Gluten free:gluten removed e.g gluten free baking/products

Question 15

2 WORLDS BIGGEST RPODUCERS OF RICE

Answer 15

India and China

Question 16

TYPES OF RICE

Answer 16

Short-grain rice:short,fat grain,soft and sticky when cooked,rice pudding
Medium-grain rice:narrower grain than short,soft and sticky when cooked,grown in Italy,salads,risotto
Long-grain rice:long thin grain,light fluffy texture when cooked,curry
Brown rice:high in fibre,some outer bran layer remains,takes longer to cook,served with savoury dishes