Prepare Cereal And Starch Dishes

Question 1

Are the most important group of crops in the world

Answer 1

Cereals

Question 2

Starchy pods or grains

Answer 2

Cereals

Question 3

Most abundant organic substance on earth

Answer 3

Starch

Question 4

Source of up to __ of calorie

Answer 4

80%

Question 5

Used when preparing cake mixture, salads, creams, and sauces.

Answer 5

Mixing bowl

Question 6

Used for separating coarse particles of flour, sugar, and any powdery ingredients

Answer 6

Sifter

Question 7

Used for beating egg whites, egg yolk, creams, and mayonnaise.

Answer 7

Wire Whip

Question 8

Used for mixing creams, butter, and for tossing salads

Answer 8

Wooden Spoon

Question 9

Used to separate solid particles from a soup

Answer 9

Slotted Spoon

Question 10

Used for testing the tenderness of meat.

Answer 10

Blending fork

Question 11

Used for scrapping off mixtures of butter, sugar, and egg from bowls

Answer 11

Rubber Scraper

Question 12

Used for separating liquids from fine or solid foods

Answer 12

Strainer

Question 13

Used for handling hot foods

Answer 13

Tongs

Question 14

Used for measuring HIGH quantity of ingredients

Answer 14

Measuring cup

Question 15

Used for measuring SMALL amounts of ingredients.

Answer 15

Measuring spoom

Question 16

Used for cooking meat and fish dishes with gravy and sauce.

Answer 16

Sauce pan & Pots

Question 17

Used for cooking rice and other foods

Answer 17

Kettle & rice cooker

Question 18

Used for TENDERING or cooking meat, chicken, etc in lesser time

Answer 18

Pressure Cooker

Question 19

Used for preparing sauces which easily get scorched when directly on the stove

Answer 19

Double Boiler

Question 20

Used for cooking food by steam

Answer 20

Steamer

Question 21

A perforated bowl of varying sizes. Used to drain, wash, or cook ingredients from liquid

Answer 21

Colander

Question 22

A plastic or metal container with a lid that is used for keeping dry products

Answer 22

Canister

Question 23

Used for cutting, sectioning, and trimming raw meats

Answer 23

Butcher Knife

Question 24

Used generally in decorative works such as making garnishes

Answer 24

Channel Knife

Question 25

White odorless tasteless granular or powder complex that is the chief storage form of carbs

Answer 25

Starch

Question 26

4 examples of roots & tubers

Answer 26

Potato, sweet potato, tropical cassava plant, arrowroot

Question 27

Give the 6 examples of cereal grains

Answer 27

Corn, wheat, rice, grain, sorghum, oats

Question 28

Refers to the starches as originally derived from its plant source

Answer 28

Native starch

Question 29

Starches that have been altered physically or chemically

Answer 29

Modified Starches

Question 30

This procedure employe various techniques of grinding, screening, and centrifuging to separate starch from other ingredients

Answer 30

Wet milling

Question 31

Is a long chain like molecule

Answer 31

Amylose

Question 32

Has a highly branched, brushy type of structure.

Answer 32

Amylopectin

Question 33

Th resistance to flow; increase in thickness or consistency.

Answer 33

Viscosity

Question 34

Swelling of granules as water is absorbed and disrupts the organized granule structure

Answer 34

Gelatinization

Question 35

Are partially hydrolyzed starches that are prepared by dry roasting.

Answer 35

Dextrin

Question 36

Oozing of liquid from gel when cut and allowed to stand

Answer 36

Syneresis

Question 37

Wherein the amylose fraction re-associates or bond together in an ordered structure after disruption by gelatinization

Answer 37

Retrogradation

Question 38

Grain product that has retained the specific nutrients of the whole, unprocessed grain.

Answer 38

Whole grain cereal

Question 39

Are excellent sources of thiamine, niacin, riboflavin, and iron.

Answer 39

Enriched Cereal

Question 40

Adding surficient amount of thiamine, niacine, and iron to attain accepted whole grain levels of the original grain.

Answer 40

Restored Cereal