Past Exam Questions Flashcards
Identify the main sources of cereals in the Irish diet
6
Wheat Rye Oats Barley Maize Rice
In relation to the wheat grain, explain what is the endosperm
(6)
The endosperm makes up 85% of the wheat grain
It is the main part of the wheat grain
It is made of mainly starch
Used to make white flour
Contains some B-group vitamins and the protein gluten
Its outer layer is called the aleurone layer and it contains LBV protein
In relation to the wheat grain, explain what is the germ
5
The germ makes up 2% of the wheat grain
It is rich in LBV protein
It contains B-group vitamins particularly thiamine (B1) and vitamin E and non-haem iron
It contains polyunsaturated fat and some essential fatty acids such as linoleic acid
The germ and the endosperm are separated by the scutellum
In relation to the wheat grain, what is the bran?
4
The bran makes up 13% of the wheat grain
It has a tough outer layer of cellulose which is indigestible
It contains B-group vitamins particularly niacin
Contains the minerals, calcium, non-haem iron and phosphorus
Name the three main nutrients found in the endosperm of the wheat grain
(6)
B-group vitamins especially thiamine (B1) Vitamin E Non-haem iron LBV protein Polyunsaturated fat Essential fatty acids e.g. Linoleic acid
Give an account of the nutritive value of cereals
(Proteins)
(4)
Source of LBV protein
The protein gluten is found in wheat and rye
The essential amino acids lysine, threonine and tryptophan are lacking
Should be eaten in combination with other LBV foods to ensure a full complement
State why some people avoid/limit their intake of cereals
2
Gluten cannot be digested by coeliacs so they should avoid cereals such as wheat, barley and rye
Phytic acid in cereals can inhibit the absorption of calcium and iron as it has the ability to bind to these nutrients in the digestive tract which inhibits their absorption
Profile a food of your choice that has undergone extensive processing (Give details of the stages of production)
(9)
Screening
Sieves remove sticks, stones, dust, soil and dirt from the wheat grains
Cleaning
Wheat grains are scoured to remove the beard and are then washed
Conditioning
Water is added to wheat to make it easier to roll and mill
Blending
Different wheat types are blended to create a blend called grist
Breaking rollers
Wheat grains are passed through rotating metal ridged rollers that peel them open, releasing the endosperm without breaking the outer bran layers into pieces
Sieving
The opened wheat grains pass through a series of rotating sieves, starting with a coarse mesh sieve to separate the bran and germ from the rough endosperm (semolina)
Air is blown through the grain to help separate the lighter particles (brain) from the heavier particles (rough endosperm)
The bran and germ can now be packed and sold separately
Rollers
The remaining endosperm is grounded by smooth steel-reducing rollers to produce fine flour
Air classification
Air is introducing to the fine flour to create a lighter flour
Addition of additives
Bleaching agents such as calcium carbonate are added to whiten the flour
Nutritive additives such as calcium are added to replace the nutrients lost during milling
Improvers such as vitamin C are added to improve the quality of the gluten in the flour
Profile a food of your choice that has undergone extensive processing (Give details of the packaging and labelling)
(2)
Packaging
Flour is weighed to retail size such as 1kg or 2 kg
Flour is packaged into varying materials such as paper or cardboard
Labelling
The packaging is labelled with details including the type of flour, ingredients, storage instruction, allergy advice and nutritional information
List the stages involved in the processing of wheat
11
Screening
Cleaning
Conditioning
Blending
Breaking rollers
Sieving Rollers Air classification Addition of additives Packaging Labelling
Name three types of flour used in home baking and give one different culinary use of each
Wholemeal flour - contains all the wheat grain (high in dietary fibre content) - 100% of the wholegrain is used - used in bread and scones
White/plain flour - the bran and germ are fully removed which reduces its B-group vitamin and dietary fibre content - fortified with nutritive additives - 75% of wholegrain is used - used in cakes, scones, bread, pastry, biscuits
Strong flour - similar to white flour but has a higher gluten content - 75% of the wholegrain used - used in yeast baking, bread and pizza
Name three cereals and give a product of each
Oats - porridge, oat flour
Maize - popcorn, sweetcorn, cornflour
Rye - rye bread, rye flour
Give an account of the dietetic value of cereals
8
Excellent source of starch for all groups especially children, active teenagers and pregnant women - excess starch is converted to fats so consumer correct amounts
Excellent source of dietary fibre - outer husk- aids digestion - lowers risk of bowel disorders
Polyunsaturated fats - beneficial in low-cholesterol diets - these fats increase the production of HDLs that help lower cholesterol levels
Valuable source of LBV protein - assists growth and repair - valuable in vegan/vegetarian diets
Versatile - suited to many different culinary uses - baking, sauces, desserts
Inexpensive - economical food
Phytic acid - inhibits iron and calcium absorption - it binds to these minerals in the digestive tract which inhibits their absorption
Gluten - cannot be digested by coeliacs - avoid wheat, barley and rye
Explain the difference between white flour and wholemeal flour
Wholemeal flour
- 100% of the wholegrain is used
- Contains all the wheat grain
- High in dietary fibre
White/Plain flour
- 75% of the Wholegrain is used
- Bran and germ are fully removed
- B-group vitamins are reduced
- Dietary fibre is reduced
- Fortified with nutritive additives
Outline three guidelines to consider when storing cereal products
Store in a cool, dry, well ventilated space
Once opened store in an airtight container to prevent staling and label with the name and best before date
Minimise the amount of time cereal products are in storage as over time they lose their quality i.e. use within the best before date to ensure maximum quality and freshness
