Preparing Cereal Dishes And Strach Dishes Flashcards

1
Q

_____ and ______ are the seeds of certain grasses.

A

Cereals and grains

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2
Q

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

A

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

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3
Q

It is the outer layer of the grain

A

Bran

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4
Q

It is the main part of the grain

A

Endosperm

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5
Q

It is the smallest part of the grain

A

Germ

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6
Q

What are the three major parts of grains

A

Bran, endosperm, germ

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7
Q

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

A

Whole grain cereals

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8
Q

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

A

Lignans

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9
Q

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.

A

Phytic acid

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10
Q

These have antioxidant effects

A

Phenolic compounds

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11
Q

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

A

Phytosterols

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12
Q

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

A

Starch

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13
Q

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

A

Starchy foods

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14
Q

________ usually involve cutting out most starchy foods.

A

Low-Carbohydrate diets

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15
Q

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

A

Starch

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16
Q

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

A

Starchy foods

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17
Q

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

A

Fiber

18
Q

____ is only found in foods that come from plants.

A

Fiber

19
Q

What are the two types of fiber

A

Insoluble fiber and soluble fiber

20
Q

Types of starchy foods

A

Potatoes, rice and grains, bread, and pasta

21
Q

Ingredients used in preparing starch and cereal dishes

A

Grain starches and Root and tu er starches

22
Q

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

A

Potato starch

23
Q

It is made from whole potatoes

A

Potato flour

24
Q

Grain products can be cooked in a ________ or a ______

A

Steam - jacketed kettle
Steamer

25
Q

_________ is the most popular culinary technique for cooking grains.

A

Simmering

26
Q

What are the Preparation and cooking methods

A

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

27
Q

This is the best method for retaining nutrients in rice.

A

Absorption method

28
Q

It is the simplest method of preparation

A

Boiling method

29
Q

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

A

Streaming and Simmering methods

30
Q

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.

A

Rice Cooker method

31
Q

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

A

Pilaf method

32
Q

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

A

Risotto Method

33
Q

This is a variation of the absorption method.

A

Microwaving rice

34
Q

It has twice the thickening power of flour.

A

Cornstarch

35
Q

Problems with using cornstarch

A

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

36
Q

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

A

Cornstarch

37
Q

Grains include : ________________________

A

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

38
Q

Refined cereals include: _________________

A

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

39
Q

Whole grain include: _________________________

A

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

40
Q

What is the title of the topic

A

Preparing cereal dishes and starch dishes