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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
It is higher in fiber, vitamins, and minerals than most whole grains.
Rye
25
Its distinct earthy flavor, along with its high gluten content, make it one of the most favored grains for bread-making.
Rye
25
Corn is rich in ____________, mainly _________ and can be woven into a number of __________.
antioxidants, vitamin C, recipes
25
It has seen a rise in popularity in recent years, becoming many foodies' go-to side due to its nutritional benefits.
Quinoa
26
A commonly overlooked as a member of the grain family due to many refined corn products.
Corn
27
A great healthy substitute in lieu of other refined grains.
Quinoa
28
The dried, ground, precooked kernels of durum wheat.
Bulgur
29
It is most known for being the main ingredient in Middle Eastern dishes.
Bulgur
30
An ancient Italian whole grain that's similar in flavor and texture to barley.
Farro
31
Farro is the star of many ____________ dishes such as _____________________.
Tuscan, hearty zuppa di farro
32
Freekeh is a Middle Eastern grain derived from ______________________.
green durum wheat
33
It is harvested when the wheat is younger.
Freekeh
34
It dates back to the time of the Aztecs.
Amaranth
35
Amaranth became popular recently for its?
Lack of gluten
36
9 essential amino acids
- Histidine - Isoleucine - Leucine - Lysine - Methionine - Phenylalanine - Tryptophan - Threonine - Valine
37
Biosynthesis of proteins
Histidine
38
Helps to make hemoglobin
Isoleucine
39
Protein synthesis, tissue regeneration, and metabolism
Leucine
40
For proper growth, and a nutrient responsible for converting fatty acids into energy and helping lower cholesterol.
Lysine
41
Help protect the body from damage caused by ionizing radiation.
Methionine
42
It may detoxify harmful substances in the body.
Methionine
43
Improve memory and learning ability.
Phenylalanine
44
Help to make melatonin and serotonin.
Tryptophan
45
Helps maintain the proper protein balance in the body.
Threonine
46
Helps stimulate muscle growth and regeneration and energy production.
Valine
47
An ancient grain commonly found and used in German cuisine.
Spelt
48
It closely resembles farro and can be used in recipes that would typically call for it.
Spelt
49
These are small, triangular that deliver a nutty, bitter flavor along with antioxidants and fatty acids.
Buckwheat
49
A gluten-free millet grain can be found in __________, _______, __________, or ________ varieties.
yellow, red, white, or grey
50
_________________ before you cook it completely bring out the flavor of the grain and add more depth to your recipes.
Toasting millet
50
It is common in Indian dishes.
Millet
51
It can be milled into flour for baked goods, though it is not ideal for bread.
Buckwheat
52
Khorasan's other term
kamut
52
A grain derived from Egypt that is high in vitamin E and protein.
Khorasan
53
It is the main part of the grain.
Endosperm
54
It is the outer layer of the grain.
Bran
55
It is the smallest part of the grain.
Germ
56
Why do we need to eat more whole grain foods? (3)
- Fuel for the body - Fuel for the mind - Early disease prevention
57
Benefits of whole grain cereals
- 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
5 protective chemicals in whole grains
- Lignans - Phytic acid - Saponins, Phytosterols, Squalene, Oryzanol, and Tocotrienols - Phenolic compounds - Phytosterols
59
These can lower the risk of coronary heart disease, and slow or turn back cancers in animals.
Lignans
60
It reduces the GI of food, which is important for people with diabetes.
Phytic acid
61
These have been found to lower blood cholesterol.
Saponins, Phytosterols, Squalene, Oryzanol, and Tocotrienols
62
These have antioxidant effects.
Phenolic compounds
63
These are compounds found naturally in plants that are structurally similar to cholesterol.
Phytosterols
64
An odorless, tasteless, white substance occurring widely in plant tissues and obtained chiefly from cereals and potatoes.
Starch
65
It usually involve cutting out most starchy foods.
Low-carb diets
66
Starchy foods such as potatoes, bread, cereals, rice, and pasta should make up about _____ of the food you eat.
1/3
67
Starch contains (4):
fiber calcium iron B-vitamins
68
It is only found in foods that come from plants.
Fiber
69
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.
Insoluble fiber
69
It is a type of fiber that can be partly digested and may help reduce the amount of cholesterol in the blood.
Soluble fiber
70
It is perfect as a warming breakfast.
Porridge
71
Try _____________ for lunch, and eat its skin for even more fiber.
Jacket potato
71
It makes a very tasty rice salad.
Brown rice
72
4 types of starchy foods
- Potatoes - Rice and grains - Bread - Pasta
73
These are great choice of starchy food, and a good source of energy, fiber, vitamins, and potassium.
Potatoes
74
These are an excellent choice of starchy food.
Rice and grains
75
They are low in fat, good value for money, and give energy to the body.
Rice and grains
76
Rice and grains also contains:
- Protein - Fiber - B-vitamins
77
This is a healthy choice to eat especially whole, granary, brown meal, and seeded varieties as part of a balanced diet.
Bread
78
Pasta consists of dough made from __________, _________, __________ and contains _________ and __________, as well as a small amount of ___________.
durum, wheat, water, iron, B-vitamins, sodium
79
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.
Use by
80
This expiration date indicates that you can eat the food past this date but it might not be at its best quality.
Best before

GRADE 10 - TLE 2NDQ (4 decks)

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