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Food Fundamentals > Lab 5 > Flashcards

Lab 5 Flashcards

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1
Q

What are cereals?

A

Edible seeds of plants belonging to the grass family

Essential to the human diet

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2
Q

What the Macros of cereals?

A

Rich in Carbohydrates, low in fat and contain a fair amount of protein

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3
Q

What are the outer layers of the grain rich in?

A

B vitamins (folic acid)

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4
Q

What is concentrated in the germ?

A

Vitamin E

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5
Q

What else are Grains rich in?

A

Iron, Phosphorous, Magnesium and Zinc

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6
Q

Why are grains cooked in liquid?

A

To soften the outer shell, swell and gelatinize, improve digestibility and loose raw starchy flavour

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7
Q

What happens to the GRain during cooking?

A

dextrin forms, enhances flavour

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8
Q

How much liquid do grains require?

A

2-3 times their volume

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9
Q

How can cooking time be decreased?

A

-gelatinization
-addition of disodium phosphate
Allow for rapid rehydration but tendency of the cereal to congeal.

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10
Q

How long can cooked grains be stored?

A

One week in the fridge

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11
Q

What is Barley an excellent source of?

A

Soluble fibre

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12
Q

What type of production is barley used in?

A

Beer

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13
Q

What is Barley available as?

A

flakes, grits, hulled, pearled and pot(scotch) barley

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14
Q

What is a characteristic of Hulled Barley?

A

Includes the brain

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15
Q

Which is more nutritious: hulled or pearled barley?

A

Hulled ( in terms of iron, manganese, phosphorous and thiamin )

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16
Q

What is a characteristic of pot barley?

A

The bran is not completely removed

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17
Q

How is Barley eaten?

A

Main dish like rice or in soups/stews

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18
Q

What is Cornmeal?

A

Finely ground corn. De-germed to extend shelf-life.

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19
Q

How is cornmeal eaten?

A

Used in baking or hot cereal. Used in polenta (Italian main dish)

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20
Q

What is Millet?

A

A staple grain in Africa

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21
Q

How is Millet eaten?

A

Simmered with seasonings for a main dish, breakfast or dessert.

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22
Q

What are the forms of Oats?

A

Oats, Oat bran, Oat Groats(whole kernels), rolled oats (old-fashioned, quick-coking or instant), steel cut oats (from Ireland and Scotland)

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23
Q

How are oats prepared?

A

Prepared as cereals or used in baked goods.

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24
Q

What is the difference between Muesli and Granola?

A

Granola is baked while Muesli is uncooked.

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25
Q

What is the difference between commercial mixes and homemade varieties?

A

Commercial varieties are usually high in hydrogenated oils/tropical oils and sugar while homemade can be healthy :)

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26
Q

What are the 3 grains types for rice?

A

Short, medium and Long grain

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27
Q

What is removed from all grains of rice?

A

The outer inedible husk

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28
Q

What influences the nutritional value of rice?

A

The extent of milling (removal of bran and germ)

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29
Q

What are the most nutritious white rice varieties and why?

A

Parboiled or converted rice, because they have been soaked and steamed under pressure before milling so more nutrients are preserved in the grain

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30
Q

What makes rice stick or not stick together?

A

Depends on the type and amount of starch that they contain

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31
Q

Higher amylose and lower amylopectin will result in ___ rice.

A

Less sticky

32
Q

Lower amylose and higher amylopectin will result in _____ rice.

A

Stickier

33
Q

Is short grain generally stickier or less sticky?

A

Stickier… higher amylopectin

34
Q

What type of starch will make rice harden?

A

High amylose because the amylose molecules bond tightly together

35
Q

What two methods are there to separate rice grains?

A

1) soaking in cold water and rinsing before cooking

2) Sauteing in fat

36
Q

What does each method of rice grain separation do to the rice?

A

Soaking and rinsing washed away excess starch

Sauteing seals the starch in the grains

37
Q

When is the soaking rice method preferred? What is a disadvantage of this method?

A

Short and medium grain rice and perfumed rice (ex. Spanish rice)
Some water-soluble vitamins can be lost in this method

38
Q

What are some dishes where you saute rice in fat to separate the grains?`

A

risotto, paella, greek-style rice, rice pilaf, creole rice

39
Q

What happens to rice if you saute the grain for too long?

A

May develop a bitter taste or burn.

40
Q

What flavour does Rye have?

A

Robust flavour.

41
Q

What are the varieties of Rye?

A

cracked rye, rye flakes, whole rye berries

42
Q

What is Triticale?

A

Hybrid of wheat and rye.

43
Q

What does Triticale taste like?

A

Nutty taste

44
Q

Where does Rye grow best?

A

Grow in cold and wet locations better than wheat. Popular in eastern Europe

45
Q

What is Triticale available as?

A

Cracked triticale, Triticale berries and flakes

46
Q

What is the most important cereal crop in the world?

A

Wheat

47
Q

What types of wheat cereal are available?

A

Bulgur ( steam-cooked, dried and cracked into different granulations- can be steeped in hot water), Cracked wheat, Rolled wheat, Wheat berries, Farina (cream of wheat)

48
Q

What part of wheat grain is removed in farina?

A

Bran and most of the germ- but it is enriched!

49
Q

How is wheat germ eaten?

A

As a cereal or in baking -> contains a fair amount of fat so it should be refridgerated

50
Q

How is wheat bran prepared?

A

As a cereal or in baking

51
Q

What are two ancient strains of wheat?

A

Kamut and Spelt

52
Q

Why are home-made cereals better than processed or ready to eat grains?

A

Processed cereals often are more costly and may contain more sugar, salt and fat

53
Q

What is gluten?

A

Protein complex produced by some grains

54
Q

Who needs to avoid gluten?

A

People with Celiac’s disease or gluten intolerance

55
Q

What cereals have gluten?

A

wheat, rye, triticale, barley, oats

56
Q

What cereals do not contain gluten?

A

rice, corn, millet, sorghum, amaranth, buckwheat, quinoa, teff

57
Q

What are three grain-like products?

A

Quinoa, Amaranth, Buckwheat

58
Q

What are some characteristics of Quinoa?

A

About the same size as millet but flat

Related to leafy vegetables

59
Q

How much does quinoa expand?

A

4x its volume

More expensive than most grains

60
Q

Does it need to be rinsed?

A

Yes, to remove residues of the bitter saponin coating.

61
Q

How do you cook Quinoa? How can you enhance flavour?

A

Cooks in 15 mins in 2x volume of water.

Roasting prior to simmering can enhance the flavour

62
Q

What are some characteristics of Amaranth?

A

Seed of a leafy plant
Staple of Aztecs
If simmered alone, it can give a gelatinous texture.

63
Q

How should you cook Amaranth?

A

Simmer alone or with other grains.
More palatable if mixed with other grains
Can be toasted to pop or sprouted
Can thicken soups or stews

64
Q

What is Buckwheat and some characteristics?

A

Fruit of a leafy plant

Strong nutty flavour

65
Q

How is buckwheat cooked?

A

Buckwheat groats (kernels) can be cooked like rice
-> Simmered or baked
Grits are cooked like hot cereal

66
Q

Difference between home-made pasta and commercial dried pasta?

A

Superior flavour and texture

Prep time limits the popularity

67
Q

What is good quality pasta made from?

A

Durum Semolina

-> Ground durum wheat grains (hard wheat)

68
Q

What is Couscous?

A

Very small pasta often mistaken for a grain

69
Q

Two methods to prepare breakfast cereals?

A

Microwave and Stovetop

70
Q

Do you need to rinse the grain under water with a strainer before adding it to boiling water for cooking?

A

YES

71
Q

How long can you store fresh pasta? How can you preserve it?

A

Fresh pasta keeps for a week in the fridge, 1 month in the freezer or several months at room temp if dried.

72
Q

How do you dry pasta?

A

20 minutesin cookie sheet in oven at 100C

73
Q

Tips when boiling pasta?

A
  • stir pasta immediately and thoroughly after adding to water.
  • Cook for 2 mins, uncovered
  • Residual starch will let the sauce stick to pasta, do not rinse
74
Q

How long does white rice, parboiled rice, brown rice, pearl barley, millet, wheat kernels, and roasted buckwheat take to cook?

A

1) 20
2) 20
3) 40
4) 60
5) 30
6) 70
7) 10

75
Q

What is Polenta made with?

A

-Cornmeal that is cooked and then baked then fried

76
Q

How long do you cook the rice for risotto

A

heat over medium heat for 3 mins on saucepan and then simmer for 10-15 minutes

77
Q

How do you make Tabbouleh?

A

pour boiling water over bulghur and set for one hour and then add other ingredients

Food Fundamentals (7 decks)

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