sources and kinds of cereal Flashcards
carbohydrate stored in most plants
starch
food high in starch content:
- arrowroot / araro
- cassava
- sweet potato
- taro / gabi
- goa yam / tuge
- purple yam / ube
- mung bean
- cow peas
- soybean
- sago
family of macaroni products of varying sizes and shapes
alimentary paste
slightly nutty, sweet taste and a coarse texture similar to cornmeal
semolina flour
made from rice, soft wheat, soybeans, cassava
noodles
flat yellowish noodles made from wheat flour, lye, salt and water
miki
long, thin, round, translucent noodles
sotanghon
noodles made from rice and corn
bihon
made into galapong, kneaded, and passed through an extruding machine to produce long thin strands
bihon
mixture of flour, duck eggs, salt, and soda ash
pancit canton
fried in deep fat before repacking
pancit canton
dried noodles with various flavors
instant noodles
cultivated plants of the grass family
cereal
quality of rice depends on variety, length of storage, grain size, shape, color or cleanliness or absence of dirt or foreign substances
rice
tip in buying rice
select rice based on type needed for cooking
quality of rice depends on variety, length of storage, grain size, shape, color or cleanliness or absence of dirt or foreign substances
rice
staple food
white rice
high in fiber
red and brown rice
higher protein & fat content
brown rice
used for making kakanin or native delicacies
glutinous rice
examples of glutinous rice:
ex. bibingka, palitaw, puto
dinurado, intan, R36, sinandomeng
C4
3rd mostly widely used cereal in the world
corn
powdery products made from grinding cereal grains such as wheat, rice corn, legumes, and root crops
flour
general purpose flour, white or creamy color, used for breads, cookies, and pastries
all purpose flour
fine and white, used for cake and pastries
cake flour
coarse texture than cake or all purpose flour, creamy to light brown color, best for bread
bread flour
coarse and creamy, used for native delicacies
Rice Flour and Glutinous rice
