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10 2nd monthly > TLE > Flashcards

TLE Flashcards

1
Q

2 GRAIN
STARCHES

A

WHEAT
FLOUR
CORNSTARCH

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2
Q

is the starch extracted from corn grains that is
ground into a fine powder

A

Cornstarch

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3
Q

what is more efficient thickener? WHEAT FLOUR or CORNSTARCH

A

CORNSTARCH

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4
Q

7 PROBLEMS WITH USING
CORNSTARCH

A
  • Too little liquid
  • Too much sugar
  • Too much fat
  • Too much acid
  • Too much stirring
  • Excessive cooking
  • Freezing
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5
Q

is a powder made from
grinding wheat, making is usable for
human consumption

A

Wheat flour

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6
Q

3 ROOTS
AND
TUBERS

A

TAPIOCA
POTATO STARCH
ARROW ROOT

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7
Q

is a starch extracted
from cassava root. I

A

Tapioca

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8
Q

5 USES OF TAPIOCA

A

Gluten- and grain-free bread
Flatbread
Puddings and desserts
Thickener
Binding agent

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9
Q

3 USES OF POTATO STARCH

A
  • Thickening Agents-
  • Gluten-free alternative to flour
  • Frying food
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10
Q

made from whole potatoes

A

POTATO FLOUR

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11
Q

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

A

POTATO STARCH

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12
Q

is the extracted starch
from potatoes

A

POTATO STARCH

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13
Q

is a starchy vegetable that people
use as a thickener in desserts and baked
goods

A

Arrowroot

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14
Q

7 ARROWROOT AS AN INGREDIENT IN
FOODS SUCH AS:

A
  • biscuits
  • cakes
  • porridge
  • pie filling
  • jellies
  • ice cream
  • soup
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15
Q

refers to the starches
as originally derived from its plant source.

A

Native or Natural Starch

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16
Q

are starches that have been altered physically or chemically

A

Modified Starch

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17
Q

may be separated from grains and tubers by a process called wet milling.

A

Purified Starch

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18
Q

is a long chain-like molecules, sometimes called linear fraction

A

amylose

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19
Q

has a highly branches, brushy type of structure, very different from the long, string-like molecules

A

amylopectin

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20
Q

2 STARCH MOLECULE

A

amylopectin
amylose

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21
Q

The sum of the
changes that occur in the first stages of heating starch granules in a moist environment

A

Gelatinization

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22
Q

The resistance to flow;
increase in thickness or consistency

A

Viscosity

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23
Q

Is the process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an ordered structure

A

Retrogadation

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24
Q

Oozing of liquid from
gel when cut and allowed to stand

A

Syneresis

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25
Q

It is the process of forming dextrin

A

Dextrinization

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26
Q

are partially hydrolyzed starches that are
prepared by dry roasting

A

Dextrins

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27
Q

storage of food where
a chemical reaction in which a molecular linkage is broken and a molecule of water is utilized.

A

Hydrolysis

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28
Q

6 TECHNICAL TERMS

A

CHOLESTEROL
PASTA
LIGNANS
FLUFFY
SAPONIN
PHYTOCHEMICAL

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29
Q

A white crystalline
substance found in
animal tissues and various
foods

A

CHOLESTEROL

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30
Q

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

A

PASTA

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31
Q

Are fiber-associated compounds
found in many plant families and
common foods

A

LIGNANS

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32
Q

Soft and light.

A

FLUFFY

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33
Q

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

A

SAPONIN

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34
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

35
Q

These are the seeds of
certain grasses, the most
important of which are
wheat, oats, rice, barley, corn, rye and buckwheat.

A

CEREALS/GRAINS

36
Q

The germ, bran and
endosperm part of the
grain is what makes it
whole

A

WHOLE GRAINS

37
Q

is the
harvested seed of
grasses such as
wheat, oats, rice,
and corn.

A

GRAINS

38
Q

is any grass cultivated
for its edible grain

A

CEREALS

39
Q

is a
commonly known
whole grain with
great potential in
recipes.

A

WHEAT

40
Q

A hearty grain with a beautiful
nutty flavor, barley is a classic
addition to soups and stews.

A

BARLEY

41
Q

An extremely versatile
item to have in your
pantry, oats can be
added to sweet and
savory meals alike.

A

OATS

42
Q

A popular gluten-free
grain

A

RICE

43
Q

is higher in fiber,
vitamins and minerals than most
other whole grains and its distinct earthy flavor, along with its high gluten content, make it one of the most favored grains
for bread-making.

A

RYE

44
Q

is commonly overlooked as
a member of the grain family due
to many refined corn products,
such as tortillas and cornmeal
being sold prepackaged and
premade

A

Corn

45
Q

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

A

QUINOA

46
Q

is the dried, ground,
precooked kernels of durum wheat
and is most known for being the
main ingredient in Middle Eastern
dishes, such as kibbeh meat
patties and tabbouleh salad.

A

Bulgur

47
Q

is an ancient Italian
whole grain that’s similar
in flavor and texture to
barley

A

Farro

48
Q

is another Middle
Eastern grain derived from
green durum wheat.

A

Freekeh

49
Q

contains all nine
essential amino acids, making this
peppery-flavored pseudocereal a
nutritional ingredient you won’t
want to pass up.

A

AMARANTH

50
Q

biosynthesis of proteins

A

Histidine

50
Q

helps to make
hemoglobin

A

Isoleucine -

51
Q

9 ESSENTIAL AMINO ACIDS

A
  1. Histidine
  2. Isoleucine -
  3. Leucine
  4. Lysine
  5. Methionine
  6. Phenylalanine
  7. Tryptophan
  8. Threonine
  9. Valine
52
Q

protein synthesis, tissue
regeneration and metabolism

A

Leucine

52
Q

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

A

Lysine

53
Q

help protect the body
from damage caused by ionizing
radiation.

A

Methionine

54
Q

improve memory
and learning ability

A

Phenylalanine

55
Q

help make melatonin
and serotonin

A

Tryptophan

56
Q

– helps maintain the
proper protein balance in the body.

A

Threonine

56
Q

helps stimulate muscle
growth and regeneration and energy
production.

A

Valine

57
Q
A
57
Q
A
58
Q

is an ancient grain commonly
found and used in German cuisine.

A

Spelt

58
Q

The gluten-free millet grain can be
found in yellow, red, white or grey
varieties. This grain is common in
Indian dishes, specifically roti, a
type of flatbread

A

MILLET

59
Q

The small, triangular seeds of the
buckwheat psuedocereal deliver a
nutty, bitter flavor along with
antioxidants and fatty acids.

A

BUCKWHEAT

60
Q

Also known as kamut, is a grain
derived from Egypt that
is high in vitamin E and
protein.

A

KHORASAN

61
Q

It is the outer layer
of the grain

A

BRAN

62
Q

It is the main part of
the grain

A

ENDOSPERM

63
Q

It is the smallest part of the grain

A

GERM

63
Q

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

A

STARCH

64
Q

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

A

LIGNANS

65
Q

it reduces the glycemic index (GI) of food,
which is important for people with diabetes

A

PHYTIC ACID

66
Q

These have antioxidant effects

A
  • PHENOLIC COMPOUNDS
67
Q

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

A

PHYTOSTEROLS

68
Q

Usually involve cutting out most
starchy foods

A

LOW-CARB DIETS

69
Q

is only found in foods that
come from plants.

A

Fiber

70
Q

The body cannot digest this type of
fiber, so it passes through the gut,
helping other food and waste
products move through the gut more
easily.

A

Insoluble fiber

71
Q

This type of fiber can be partly
digested and may help reduce the
amount of cholesterol in the blood.

A

Soluble fiber

72
Q

4 TYPES OF STARCHY FOODS

A
  1. Potatoes
  2. Rice and grains
  3. Bread
  4. 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. They are low in fat, good
value for money, and give energy to
the body

A

RICE AND GRAINS

75
Q

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

A

B R E A D

76
Q

It is another healthy meal option. It
consists of dough made from durum
wheat and water, and contains iron
and B-vitamins, as well as a small
amount of sodium (salt)

A

PASTA

77
Q
A

10 2nd monthly (5 decks)

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