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Food Funds Lab Exam > Workshop 6 > Flashcards

Workshop 6 Flashcards

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Gourmet Food flashcards
1
Q

Cereals/ cereal grains

A

= edible seeds of plants, belong to grass family

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2
Q

Cereals are rich/low in

A
  • Rich in carbs
  • Low in fat
  • Contain fair protein
  • Rich in iron, phosphorus, magnesium, zinc, vitamin E, B vitamins, folate
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3
Q

Outer layers of cereals are rich in

A

in B vitamins, folate

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4
Q

Germ is rich in

A

Vitamin E

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5
Q

Amylose =

ex:

A

= tightly ordered, close bonds, require higher temperatures, more water & cooking time
Ex: Chinese rice

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6
Q

Amylopectin =

Ex:

A

= highly branched, forms looser clusters, stickier product when cooked
Ex: Japanese rice

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7
Q

Long-gain rice : high __ content

A

amylose

-> it hardens overnight in fridge

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8
Q

Short-grain rice : high __ content

A

amylopectin

  • > remains soft overnight
  • > sticky rice
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9
Q

What forms when cooking seeds in water?

A

Dextrin forms: enhances flavor

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10
Q

Grains require __ their volume in liquid

A

2-3 times

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11
Q

Gelatinization:

A

conversion of solid starch into a starch-water gel (improves digestibility), occurs at temperatures that depends on seed and starch (about 60-70°C)

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12
Q

What can help re-gelatinize

A

Reheating and/or adding liquid

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13
Q

To decrease cooking times:

A

Pre-gelatinization or addition of disodium phosphate

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14
Q

Retrogradation:

A

Starch molecules begins to reform in clusters, with pockets of water in between, causing the starch granules to firm up once again. = after cooking and cooling below gelatinization temp

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15
Q

Storage of cereals

A

Storage= 3-4 days in fridge once cooked

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16
Q

Cereal grain types :

A

BARLEY, CORNMEAL, MILLET, OATS, RICE, RYE, TRITICALE, WHEAT

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17
Q

BARLEY

A
  • Excellent source of soluble fiber
  • Used in beer production
  • Flakes, grits, hulled, pearled, pot (Scotch)
  • Hulled barley: includes bran, more iron, manganese, phosphorus, thiamin than pearled
  • Pot barley: doesn’t have all the bran removed
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18
Q

CORNMEAL

A
  • Coarsely ground corn
  • De-germed to extend shelf-life
  • Used in baking or as hot cereal
  • Used to make polenta (Italian)
19
Q

MILLET

A
  • Africa

* Simmered with seasonings for a main dish, breakfast or dessert

20
Q

OATS

A
  • Oat bran, oat groats (whole kernels), rolled oats (old-fashioned, quick-cooking, instant), steel-cut oats (thinly sliced lengthwise, Ireland or Scotland)
  • Used in granola (baked) or muesli (uncooked)
  • Commercial cereal mixtures: high in hydrogenated and/or tropical oils
21
Q

RICE

A
  • Short, medium and long grain types
  • Outer inedible husk is removed from rice grains –> milling: removes bran & germ (its extent influences the rice’s nutritional value)
22
Q

RYE

A
  • Robust flavor, Staple in Eastern Europe, Russia
  • Thrives in cold & wet areas
  • Cracked rye, rye flakes, whole rye berries
23
Q

TRITICALE

A
  • Hybrid of wheat & rye
  • Nutty flavor
  • Cracked triticale, triticale berries and flakes
24
Q

WHEAT

A
  • Doesn’t thrive in cold & wet areas
  • Most important cereal crop
  • Processed or ready-to eat breakfast cereals= more costly than cooked cereal in their natural form
25
Q

Wheat is available as:

A

o bulgur (steam-cooked, dried and cracked into different granulations)
o cracked wheat
o rolled wheat
o wheat berries
o farina (cream of wheat): the bran + germ are removed from cream of wheat => enriched with lost nutrients
o wheat germ: eaten as cereal or used in baking (fair amount of fat, needs to be refrigerated)
o wheat bran: used as cereal or in baking
o Kamut + spelt: ancient grains of wheat

26
Q

Pseudo cereals

A

= plant seeds, not members of the grass family, consumed similar to true cereals

27
Q

Types of pseudo cereals

A

QUINOA, AMARANTH

28
Q

QUINOA

A
  • Ancient-grain like product, related to leafy vegetables
  • Flatter than millet but same size
  • Expands up to 4x its volume in cooking
  • Rinse to remove natural, bitter saponin coating
  • Cooks in 15 minutes, in double its volume of water
  • More expensive than most grains
  • Native to Andes, staple to Incas
29
Q

Types of pseudo cereals

A

QUINOA, AMARANTH, BUCKWHEAT

30
Q

BUCKWHEAT

A
  • Fruit of a leafy plant
  • Strong nutty flavor
  • Buckwheat groats= kernels that can be cooked like rice
  • Kasha= roasted buckwheat groats that are cracked (Eastern Europe)
  • Grits= finely ground, makes hot cereal
  • Indigenous to China
31
Q

PASTA

A
  • Homemade/fresh pasta = superior flavor & texture to commercial dried pasta
  • Long preparation time
  • Made from durum semolina from ground durum wheat grains (variety of hard wheat)
  • Couscous= very small pasta often mistaken for a grain
  • Homemade: the texture, is chewier. Cooks a lot faster. Eggs give it a softer texture.
32
Q

Gluten

A

Some grains produce a protein complex

33
Q

Gluten sources:

A
  • Wheat
  • Rye
  • Triticale
  • Barley
  • Oats
34
Q

Gluten-free grains:

A
  • Rice
  • Corn
  • Millet
  • Sorghum
  • Teff
35
Q

Cooking grains

2 basic methods:

A

 Absorption method:

 Pasta method:

36
Q

Cooking grains

2 basic methods:

A

 Absorption method: Boil water + grain – maintain a simmer – cover & cook until grains tender – remove from heat – sit & cover for 10 min

 Pasta method: Boil water - add salt - add grains (water covers 3”) - simmer uncovered – drain - return to pot to steam for 10 min covered

37
Q

Advantage of pasta method =

A

doesn’t require exact liquid measurement

38
Q

Millet, quinoa, brown rice, whole wheat berries are cooked using __ method

A

 Pasta method:

39
Q

Millet, quinoa, brown rice, whole wheat berries are cooked using __ method

A

Pasta method

40
Q

Rice, bulgur, quinoa, millet are cooked using __ method

A

Absorption method

41
Q

Whole wheat, spelt, rye berries are cooked using __ method

A

Slow-cooking methods :
 Quick-soak method
 Pasta method:

42
Q

How is the pasta method different for slow-cooking?

A

boil 4 cups water - add 1 cup of grain – simmer - drain – cover on heat to steam off for 5-10 min

43
Q

Quick-soak method:

A

cover grains with 2” water – bring to boil – cook 2 min – remove from heat – sit 1 hour – drain and cook as directed

Food Funds Lab Exam (7 decks)

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