LESSON 2 Flashcards
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Potato starch, tapioca (made from manioc root), and arrowroot are larger-grained starches that gelatinize at relatively lower temperatures.
Root and tuber starches
Unlike boiling, the —– and — methods use a measured amount of liquid to ensure the proper texture of the finished product
Steaming and Simmering methods
These are another variation on steaming and simmering methods
Rice cooker method
These have been found to lower blood cholesterol
Saponins and tocotrienols
These are compounds found naturally in plants that are structurally similar to cholesterol
Phytosterols
is an odorless, tasteless, white substance occurring widely in plant tissues and obtained chiefly from cereals and potatoes.
Starch
diets usually involve cutting out most starchy foods. These diets tend to be high in fat,
Low carb diets
The body can not digest this type of fiber, so it passes through the gut, helping other food and waste products move through the gut more easily.
Insoluble fiber
This type of fiber can be partly digested and may help reduce the amount of cholesterol in the blood. Oats and pulses are good sources.
Soluble fiber
These are a great choice of starchy food, and a good source of energy
Potatoes
These are an excellent choice of starchy food.
Rice and grains
This is a healthy choice to eat especially whole, granary, brown, and seeded varieties as part of a balanced diet.
Bread
It is another healthy meal option
Pasta
Wheat flour and cornstarch are the two most common forms of grain starches use in cooking
Grain starches
This is the best method for retaining nutrients in rice.
Absorption method
It is the simplest method of preparation. The bo method produces tender grains of rice
Boiling method
This is characterized by the use of a flavored liquid (usually stock) and the addition of aromatic ingredients.
Pilaf method
It is a classic Italian cooking method for medium grain rice
Risotto method
This is a variation of the absorption method
microwaving rice
It is the outer layer of the grain (fiber, omega-3 fatty acids, vitamins and dietary minerals)
Bran
It is the main part of the grain
Endosperm
It is the smallest part of the grain
Germ
These can lower the risk of coronary heart disease, and slow or turn back cancers in animals.
Lignans
It reduces the glycemic index (GI) of food, which is important for people with diabetes, and helps protect against the development of cancer cells in the colon.
Phytic acid
