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GRADE 10 - TLE 2NDQ > PREPARING CEREALS AND STARCH DISHES > Flashcards

PREPARING CEREALS AND STARCH DISHES Flashcards

1
Q

Any of several variously shaped edible preparations made from a flour and water dough, such as spaghetti.

A

Pasta

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2
Q

A white crystalline substance found in animals tissues and various foods.

A

Cholesterol

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3
Q

It’s soft and light

A

Fluffy

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4
Q

This is a fiber-associated compounds found in many plant families and common foods.

A

Lignans

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4
Q

Cholesterol is normally synthesized by the ___________ and important as a constituent of _____________________ and precursor to ______________________.

A

liver, cell membrane, steroid hormones

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5
Q

The highest concentrations of dietary lignans are found in _____________ as ____________________________.

A

flaxseed, secoisolariciresinol diglucoside

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6
Q

A plant-derived chemical that is not considered an essential nutrient in the human diet but it is believed to have beneficial health effects.

A

Phytochemical

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7
Q

The germ, endosperm, and bran is what makes the _____________ very healthy.

A

whole grain

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8
Q

Any numerous substances occurring in plants, that form stable foams with water.

A

Saponin

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9
Q

These are the seeds of certain grasses.

A

Grains

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10
Q

The harvested seed of grasses.

A

Grains

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11
Q

It is any grass cultivated for its edible grain.

A

Cereals

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12
Q

These are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops.

A

Cereals

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13
Q

Types of whole grains (slide 8)

A
  • Whole meal or whole grain
  • Breads or crisp breads
  • Dark seed breads
  • Whole grain breakfast cereals
  • Wheat germ
  • Brown rice
  • Puffed whole grains
  • Bulgur
  • Quinoa
  • Couscous
  • Popcorn
  • Oatmeal
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14
Q

Types of grains (slide 8)

A
  • Wheat
  • Barley
  • Oat
  • Rye
  • Corn
  • Rice
  • Millet
  • Triticale
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15
Q

Types of Cereals (slide 8)

A
  • Cake
  • Desserts
  • White bread
  • Pasta
  • Muffins
  • Sweet or savory biscuits
  • Refined grain breakfast cereals
  • White rice
  • Pancakes
  • Waffles
  • Pizza
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16
Q

A commonly known whole grain with great potential in recipes.

A

Wheat

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17
Q

A hearty grain with a beautiful nutty flavor.

A

Barley

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18
Q

A classic addition to soups and stews.

A

Barley

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19
Q

If you want to pack even more nutrients into recipes that call for barley, opt for __________ or _________________.

A

hulled or whole barley

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20
Q

An extremely versatile item to have in your pantry.

A

Oats

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21
Q

It can be added to sweet and savory meals alike.

A

Oats

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22
Q

A popular gluten-free grain.

A

Rice

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23
Q

It is versatile as a complementary ingredient in a number of dishes across cuisines.

A

Rice

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24
Q

It is higher in fiber, vitamins, and minerals than most whole grains.

A

Rye

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25
Q

Its distinct earthy flavor, along with its high gluten content, make it one of the most favored grains for bread-making.

A

Rye

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25
Q

Corn is rich in ____________, mainly _________ and can be woven into a number of __________.

A

antioxidants, vitamin C, recipes

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25
Q

It has seen a rise in popularity in recent years, becoming many foodies’ go-to side due to its nutritional benefits.

A

Quinoa

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26
Q

A commonly overlooked as a member of the grain family due to many refined corn products.

A

Corn

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27
Q

A great healthy substitute in lieu of other refined grains.

A

Quinoa

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28
Q

The dried, ground, precooked kernels of durum wheat.

A

Bulgur

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29
Q

It is most known for being the main ingredient in Middle Eastern dishes.

A

Bulgur

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30
Q

An ancient Italian whole grain that’s similar in flavor and texture to barley.

A

Farro

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31
Q

Farro is the star of many ____________ dishes such as _____________________.

A

Tuscan, hearty zuppa di farro

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32
Q

Freekeh is a Middle Eastern grain derived from ______________________.

A

green durum wheat

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33
Q

It is harvested when the wheat is younger.

A

Freekeh

34
Q

It dates back to the time of the Aztecs.

A

Amaranth

35
Q

Amaranth became popular recently for its?

A

Lack of gluten

36
Q

9 essential amino acids

A
  • Histidine
  • Isoleucine
  • Leucine
  • Lysine
  • Methionine
  • Phenylalanine
  • Tryptophan
  • Threonine
  • Valine
37
Q

Biosynthesis of proteins

A

Histidine

38
Q

Helps to make hemoglobin

A

Isoleucine

39
Q

Protein synthesis, tissue regeneration, and metabolism

A

Leucine

40
Q

For proper growth, and a nutrient responsible for converting fatty acids into energy and helping lower cholesterol.

A

Lysine

41
Q

Help protect the body from damage caused by ionizing radiation.

A

Methionine

42
Q

It may detoxify harmful substances in the body.

A

Methionine

43
Q

Improve memory and learning ability.

A

Phenylalanine

44
Q

Help to make melatonin and serotonin.

A

Tryptophan

45
Q

Helps maintain the proper protein balance in the body.

A

Threonine

46
Q

Helps stimulate muscle growth and regeneration and energy production.

A

Valine

47
Q

An ancient grain commonly found and used in German cuisine.

A

Spelt

48
Q

It closely resembles farro and can be used in recipes that would typically call for it.

A

Spelt

49
Q

These are small, triangular that deliver a nutty, bitter flavor along with antioxidants and fatty acids.

A

Buckwheat

49
Q

A gluten-free millet grain can be found in __________, _______, __________, or ________ varieties.

A

yellow, red, white, or grey

50
Q

_________________ before you cook it completely bring out the flavor of the grain and add more depth to your recipes.

A

Toasting millet

50
Q

It is common in Indian dishes.

A

Millet

51
Q

It can be milled into flour for baked goods, though it is not ideal for bread.

A

Buckwheat

52
Q

Khorasan’s other term

A

kamut

52
Q

A grain derived from Egypt that is high in vitamin E and protein.

A

Khorasan

53
Q

It is the main part of the grain.

A

Endosperm

54
Q

It is the outer layer of the grain.

A

Bran

55
Q

It is the smallest part of the grain.

A

Germ

56
Q

Why do we need to eat more whole grain foods? (3)

A
  • Fuel for the body
  • Fuel for the mind
  • Early disease prevention
57
Q

Benefits of whole grain cereals

A
  • Low in saturated fat, but is a source of polyunsaturated fats
  • Cholesterol-free
  • High in both soluble and insoluble fiber, and resistant starch
  • An excellent source of carbohydrates
  • Significant source of protein
  • good source of b-group vitamins
  • source of many minerals
  • good source of antioxidants
58
Q

5 protective chemicals in whole grains

A
  • Lignans
  • Phytic acid
  • Saponins, Phytosterols, Squalene, Oryzanol, and Tocotrienols
  • Phenolic compounds
  • Phytosterols
59
Q

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

A

Lignans

60
Q

It reduces the GI of food, which is important for people with diabetes.

A

Phytic acid

61
Q

These have been found to lower blood cholesterol.

A

Saponins, Phytosterols, Squalene, Oryzanol, and Tocotrienols

62
Q

These have antioxidant effects.

A

Phenolic compounds

63
Q

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

A

Phytosterols

64
Q

An odorless, tasteless, white substance occurring widely in plant tissues and obtained chiefly from cereals and potatoes.

A

Starch

65
Q

It usually involve cutting out most starchy foods.

A

Low-carb diets

66
Q

Starchy foods such as potatoes, bread, cereals, rice, and pasta should make up about _____ of the food you eat.

A

1/3

67
Q

Starch contains (4):

A

fiber
calcium
iron
B-vitamins

68
Q

It is only found in foods that come from plants.

A

Fiber

69
Q

The body cannot digest this type of fiber so it passes through the gut and helps other food to move through the gut more easily.

A

Insoluble fiber

69
Q

It is a type of fiber that can be partly digested and may help reduce the amount of cholesterol in the blood.

A

Soluble fiber

70
Q

It is perfect as a warming breakfast.

A

Porridge

71
Q

Try _____________ for lunch, and eat its skin for even more fiber.

A

Jacket potato

71
Q

It makes a very tasty rice salad.

A

Brown rice

72
Q

4 types of starchy foods

A
  • Potatoes
  • Rice and grains
  • Bread
  • Pasta
73
Q

These are great choice of starchy food, and a good source of energy, fiber, vitamins, and potassium.

A

Potatoes

74
Q

These are an excellent choice of starchy food.

A

Rice and grains

75
Q

They are low in fat, good value for money, and give energy to the body.

A

Rice and grains

76
Q

Rice and grains also contains:

A
  • Protein
  • Fiber
  • B-vitamins
77
Q

This is a healthy choice to eat especially whole, granary, brown meal, and seeded varieties as part of a balanced diet.

A

Bread

78
Q

Pasta consists of dough made from __________, _________, __________ and contains _________ and __________, as well as a small amount of ___________.

A

durum, wheat, water, iron, B-vitamins, sodium

79
Q

This expiration date indicates that you’ve got until the end of this date to use or freeze the food before it becomes to risky to eat.

A

Use by

80
Q

This expiration date indicates that you can eat the food past this date but it might not be at its best quality.

A

Best before

GRADE 10 - TLE 2NDQ (4 decks)

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