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Food funds lab > LAB 6 > Flashcards

LAB 6 Flashcards

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1
Q

what are cereals or cereal grains?

A

edible seeds of plants belonging to the grass family

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2
Q

what are their nutrient content?

A
  • rich in carbs, relatively low in fat, contains a fair amount of protein
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3
Q

the outer layers of the grain are rich in ____

A

B vitamins including folate

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4
Q

____ is concentrated in the germ

A

vitamin E

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5
Q

grains are also rich in ____

A

iron, phosphorus, magnesium and zinc

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6
Q

what is the main carb in grains?

A

starch organized in granules

  • amylose
  • amylopectin
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7
Q

amylose molecules are more tightly ordered and therefore require ___ to be pulled apart

A

higher temperatures, more water and more cooking time

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8
Q

amylopectin is a ______ that results in a ____ product when cooked

A

branched starch molecule

stickier

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9
Q

what happens when seeds are cooked in water?

A

the hull or outer shell is softened allowing starch granules to swell and starch molecules to separate from each other

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10
Q

the conversion of solid starch into a starch-water gel is referred to as ____ and improves ___

A

gelatinization

digestibility

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11
Q

what is also formed during cooking?

A

dextrin

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12
Q

what does gelatinization depend on?

A

depending on seed and starch there’s a temperature range of about 60-70C

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13
Q

how can you reduce cooking time? why?

A

pre-gelatinization or addition of disodium phosphate

-> they permit rapid rehydration but increase the tendency of the cereal to congeal

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14
Q

what happens after cooking/cooling below gelatinization temperature? what do we call this process?

A

starch molecules begin to reform in clusters with pockets of water in between causing starch granules to firm up once again
RETROGRADATION

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15
Q

why does long grain rice harden overnight in the fridge and short grain rice remains softer?

A

because long grain rice has a higher amylose content and amylose molecules bind closely together unlike amylopectin due to its branches

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16
Q

Barley is an excellent source of ____ and it is used for ____

A

soluble fibre, used in beer production

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17
Q

hulled barley includes ____ and is more _____ than pearled barley in terms of:

A

the bran
nutritious
- iron, madness, phosphorus, thiamine

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18
Q

what is cornmeal?

A
  • coarsely ground corn
  • it is usually de-germed to extend it’s shelf-life
  • used to make polenta
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19
Q

what are different forms of oats?

A
  • oat bran
  • oat groats (whole kernels)
  • rolled oats old-fashioned, quick-cooking or instant)
  • steel-cut oats (from Ireland or Scotland; thinly sliced lengthwise)
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20
Q

what is removed from all rice grains? what influences the rice’s nutritional value?

A
  • the outer inedible husk

- the extent of milling, which removes bran and germ

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21
Q

what white rice is the most nutritious? why?

A
  • parboiled or converted rice

- bc it has been soaked and steamed under pressure before milling so that more nutrients are preserved

22
Q

what determine the extent to which rice grains stick to each other?

A

the amount and type of starch they contain

23
Q

what is the less sticky rice?

A

rice high in amylose (long chains) and low amylopectin (short branched chains) -> long grain rice

24
Q

what type of rice hardens when cooled?

A

rice high in amylose bc the long amylose molecules bond tightly together

25
Q

what are two methods for separating rice grains? why?

A
  • soaking in cold water and rinsing before cooking: washed away excess starch
  • sautéing in fat: seals starch in grains
26
Q

what is the drawback from soaking?

A

some water-soluble vitamins are lost in the soaking water

27
Q

what is triticale?

A

hybrid of wheat and rye

28
Q

what is the most important cereal crop in the world?

A

wheat

29
Q

how is wheat available? (5)

A
  • as bulgur
  • cracked wheat
  • rolled wheat
  • wheat berries
  • farina (cream of wheat)
30
Q

description of cream of wheat

A

bran and most of the germ are removed however it is enriched with some lost nutrients

31
Q

wheat germ contains a fair amount of ___, therefore it needs to be refrigerated

A

fat

32
Q

what are two ancient strains of wheat presently bing marketed?

A

kamut and spelt

33
Q

____ or ____ are more costly than cooked cereals in their natural form, why? what do they contain?

A

processed or ready to eat breakfast cereals because of the cost of processing, packaging and marketing
nay contain sugar, salt and fat

34
Q

what are pseudocereals?

A

they are not members of the grass family but they can be prepared and consumed in a similar fashion to true cerels

35
Q

what are three pseudo cereals?

A

quinoa
amaranth
buckwheat

36
Q

quinoa is related to ____. why should it be rinsed?

A

leafy vegetables

- rinsed to remove natural, butter saponin coating

37
Q

what is amaranth? what texture does it have?

A

the seed of a leafy plant, gelatinous texture

38
Q

what is buckwheat?

A

the fruit of a leafy plant

39
Q

what is Kasha?

A

roasted buckwheat groats that are cracked

40
Q

some grains produce a protein complex called ____ which must be avoided by people with Celiac disease

A

gluten

41
Q

what are some gluten sources (5)

A

wheat, rye, triticale, barley, oats

42
Q

what are some gluten free grains? (5)

A

rice, corn, millet, sorghum, teff

43
Q

what is good quality pasta made from?

A

durum semolina from ground durum wheat grains, a variety of hard wheat

44
Q

____ is a very small pasta often mistaken for a grain

A

couscous

45
Q

what are the two basic methods of cooking grains? explain briefly and give examples of grain using those methods

A
  • absorption method: bring water + grain to a boil, simmer cover and cook until grain is tender, remove from heat and let sit for 10 min so water is absorbed by the grains. eg: rice, bulgur, quinoa and millet
  • pasta method: bring a large pot of water to a boil, add salt, add grains and simmer uncovered, drain and return to pot and cover to steam. eg: millet, quinoa, brown rice, whole wheat berries
46
Q

what is the difference between the absorption method and pilaf method?

A

they’re the same except that the grains are first sautéed in fat in the pilaf method

47
Q

what is the advantage of the pasta method?

A

doesn’t require exact measurement of liquid

48
Q

what are some slow cooking grains? what should you do to cook them?

A

whole wheat, spelt, rye berries

- soak overnight so they will cook faster and more evenly

49
Q

what does the quick soak method for slow-cooking whole grains consist of?

A
  1. cover the grains with at least 2inches of water, bring o boil, cook for 2 min
  2. remover from heat and allow to sit for 1h
  3. drain and cook as directed
50
Q

all slow-cooking grains may also be cooked using which method?

A

the pasta method

Food funds lab (8 decks)

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