Preparing Cereal Dishes And Strach Dishes

Question 1

_____ and ______ are the seeds of certain grasses.

Answer 1

Cereals and grains

Question 2

Cereals or grains are the seeds of certain grasses, the most important of which are

Answer 2

Wheat, oats, rice, barley, corn, rye, and buckwheat.

Question 3

It is the outer layer of the grain

Answer 3

Bran

Question 4

It is the main part of the grain

Answer 4

Endosperm

Question 5

It is the smallest part of the grain

Answer 5

Germ

Question 6

What are the three major parts of grains

Answer 6

Bran, endosperm, germ

Question 7

It Contains many different phytochemicals, which are compounds found in plant foods that have been linked to significant health benefits.

Answer 7

Whole grain cereals

Question 8

These can lower the risk of coronary heart disease and slow or turn back cancers in animals.

Answer 8

Lignans

Question 9

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.

Answer 9

Phytic acid

Question 10

These have antioxidant effects

Answer 10

Phenolic compounds

Question 11

These are compounds found naturally in plants that are structurally similar to cholesterol.

Answer 11

Phytosterols

Question 12

Is an oderless, tastless, white substance occurring widely in plant tissues.

Answer 12

Starch

Question 13

The main source of carbohydrate, and play an important role in a healthy diet.

Answer 13

Starchy foods

Question 14

________ usually involve cutting out most starchy foods.

Answer 14

Low-Carbohydrate diets

Question 15

_______ is the most common form of carbohydrate in man’s healthy diet.

Answer 15

Starch

Question 16

___________ are good source of energy and the main source of a range of nutrients in a person’s diet.

Answer 16

Starchy foods

Question 17

______ can help keep a person’s bowel healthy and can help him feel full, which means, he is less likely to eat too much.

Answer 17

Fiber

Question 18

____ is only found in foods that come from plants.

Answer 18

Fiber

Question 19

What are the two types of fiber

Answer 19

Insoluble fiber and soluble fiber

Question 20

Types of starchy foods

Answer 20

Potatoes, rice and grains, bread, and pasta

Question 21

Ingredients used in preparing starch and cereal dishes

Answer 21

Grain starches and Root and tu er starches

Question 22

_______ is a very fine white powder starch, similar in texture to cornstarch.

Answer 22

Potato starch

Question 23

It is made from whole potatoes

Answer 23

Potato flour

Question 24

Grain products can be cooked in a ________ or a ______

Answer 24

Steam - jacketed kettle
Steamer

Question 25

_________ is the most popular culinary technique for cooking grains.

Answer 25

Simmering

Question 26

What are the Preparation and cooking methods

Answer 26

Absorption method Boiling method Steaming and Simmering methods Rice Cooker method Pilaf method Risotto method Microwaving rice

Question 27

This is the best method for retaining nutrients in rice.

Answer 27

Absorption method

Question 28

It is the simplest method of preparation

Answer 28

Boiling method

Question 29

It use a measured amount of liquid to ensure the proper texture of the finished product.

Answer 29

Streaming and Simmering methods

Question 30

This method produces a consistent product by employing a thermostat and timer that cooks the rice at a simmer for precisely the right amount of time.

Answer 30

Rice Cooker method

Question 31

This is characterized by the use of flavoured liquid and the addition of aromatic ingredients

Answer 31

Pilaf method

Question 32

It is a classic Italian cooking method for medium grain rice.

Answer 32

Risotto Method

Question 33

This is a variation of the absorption method.

Answer 33

Microwaving rice

Question 34

It has twice the thickening power of flour.

Answer 34

Cornstarch

Question 35

Problems with using cornstarch

Answer 35

Too little liquid Too much sugar Too much fat Too much acid Too much stirring Excessive cooking Freezing

Question 36

_____ is often used in Oriental recipes because it results in a lighter, clearer gravy with a glossy sheen.

Answer 36

Cornstarch

Question 37

Grains include : ________________________

Answer 37

Wheat, barely, oat, rye, corn, rice, millet, and triticale

Question 38

Refined cereals include: _________________

Answer 38

Cake, dessert, white bread, pasta, muffins, sweet or savory biscuits, refined grain breakfast cereal, white rice, pancakes, waffles, and pizza.

Question 39

Whole grain include: _________________________

Answer 39

Whole meal or whole grain breads or crisp breads, dark seed breads, whole grain breakfast cereal, wheat germ, brown rice, puffed whole grais, bulgur, quinoa, couscous, popcorn, and oatmeal

Question 40

What is the title of the topic

Answer 40

Preparing cereal dishes and starch dishes