The Cereal Group

Question 1

Why are cereals a staple food?

Answer 1

Easy to grow,
nutritious
Cheap, filling
Easy to prepare

Question 2

Wheat grain

Answer 2

Bran- fibre, vit. B
Germ- fat, protein and vit. B
Endosperm- starch, gluten

Question 3

Processed/refined food

Answer 3

Food that have been treated, often they are less nutritious but have a longer shelf life

Question 4

Fortified food

Answer 4

Processed foods with added vitamins and minerals

Question 5

Effects on cooking cereals

Answer 5

Cellulose softens, starch becomes digestible
Heat causes starch grain to swell and burst e,g. Popcorn, pastry
The grain absorbs the liquid/fat e.g. White sauce

Question 6

Methods of baking

Answer 6

Cream (buns, biscuits)
Whisking (meringue, Swiss roll)
Rubbing in (pastry, scones) 
Melt (flapjacks, brownies) 
All in one (buns)

Question 7

Pastry

Answer 7

Shortcrust (Apple tart)
Choux pastry (eclairs)
Puff pastry (sausage rolls)
Filo pastry (spring rolls)

Question 8

Baking rules

Answer 8

Weigh accurately
Keep everything cold
Introduce air
Handle as little as possible
Roll in one direction
Allow to relax in fridge
Bake in hot

Question 9

Long grain Rice

Answer 9

Savoury food e.g. Curry

Question 10

Medium grain

Answer 10

Savoury e.g. Risotto

Question 11

Short grain rice

Answer 11

Sweet dishes e.g. Rice pudding

Question 12

Brown rice

Answer 12

Takes longer to cook. Crunchier savoury dishes

Question 13

Ground rice

Answer 13

Milk pudding and shortbread

Question 14

Raising agents

Answer 14

Air
Baking powder
Baking soda
Yeas

Question 15

Air

Answer 15

Sieving, rubbing, creaming, whisking

Question 16

Baking soda

Answer 16

Acid+alkali+ liquid= CO2 (baking powder+ eggs= air)

Question 17

Bread soda

Answer 17

Baking soda e.g. Acid+alkali+liquid=CO2 (buttermilk, bread soda)

Question 18

Yeast

Answer 18

microorganisms that produce CO2

Question 19

Cereals

Answer 19

Edible, cultivated grass

Wheat, rice, oats, maize, barely, rye