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Lab 4: World of Cereals, Grains and pasta > world of cereals, grains and pasta > Flashcards

world of cereals, grains and pasta Flashcards

1
Q

What part of the plant are cereals or cereal grains?

A

the edible seeds of plants belonging to the

grass family

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2
Q

Do cereals contain all 3 macronutrients?

A

yes! (a lot of carbs, some protein, little fat)

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3
Q

The outer layer of the grain is rich in which vitamin?

A

Vitamin B (ex folic acid)

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4
Q

What vitamin is found in the germ of the cereal?

A

vitamin E

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5
Q

What micronutrients are cereals rich in? (6)

A

iron, phosphorus, magnesium, zinc, vitamins b and e

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6
Q

Why do we cook cereals in liquid? (4)

A

to soften hull(outer shell), allow starch grains to swell, gelatinize and improve digestibility and to remove starchy flavour

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7
Q

what compound is responsible for the flavour in cooked grains?

A

dextrin

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8
Q

what are 2 methods to decrease cooking time? and what is the consequence of this?

A

pre-gelatinization and addition of disodium phosphate but this increases likelyhood of grains congealing

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9
Q

How long can you store cooked grains in the fridge?

A

up to 1 week

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10
Q

Name the 8 types of grain.

A

Barley, Cornmeal, Millet, Oats, Rice, Rye, Triticale, Wheat

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11
Q

What is barley a good source of?

A

fibre

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12
Q

Why is hulled barley more nutritious than pearled barley?

A

hulled includes the bran, and contains more iron, manganese, phosphorous and thiamin

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13
Q

What is corn meal, how do you extend it’s shelf life and in what recipe is it most often used?

A

it is coarsely ground corn, it is degermed to extend shelf life and polenta

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14
Q

Where is millet a staple? and what can it be used for?

A

Africa and can be main dish, side or dessert (any meal )

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15
Q

Name 4 ways to process oats

A

oat bran, oat groats (whole kernels), rolled oats (old-fashioned, quickcooking and instant), steel cut (thinly sliced sideways)

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16
Q

What is the difference between granola and muesli?

A

granola is cooked oats, muesli is uncooked

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17
Q

Why are commercial cereal mixtures less healthy than homemade ones?

A

higher in hydrogenated and tropical oils

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18
Q

What 3 categories are rice grains usually divided into?

A

short, medium and long grains

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19
Q

what part of the grains is inedible and removed in all types?

A

the husk

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20
Q

what is the most nutritious rice? and why?

A

parboiled (converted) rice, because its been soaked and steamed under pressure before milling so more nutrients are preserved in the grain.

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21
Q

what influences the stickiness of a rice?

A

the higher the amylose content (long chained starch) the stickier, more amylopectin content (branched starch) the less sticky it will be

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22
Q

which type of rice is highest in amylose? (is stickiest)

A

short grain rice

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23
Q

what happens to sticky rice when cooled?

A

it hardens

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24
Q

what are the 2 methods used to separate rice grains?

A

1) soaking in cool water and rinsing before cooking

2) sauteing in fat

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25
Q

why does soaking rice in cool water separate the grains? what is a consequence of this method of prep?

A

it washes away excess starch, but some water soluble vitamins are lost in the soaking water

26
Q

What happens if rice is cooked too long in a fat?

A

it may develop a bitter taste and burn

27
Q

what are some dishes made with rice sauted in fat?

A

risotto, paella, rice pilaf, creole rice, greek rice

28
Q

what is a dish made with soaked and rinsed rice?

A

Spanish rice

29
Q

Why is rye popular in eastern Europe?

A

because it grows in cold wet places

30
Q

name 3 forms of rye

A

cracked rye, rye flakes and whole rye berries

31
Q

Which grain has a nutty flavour?

A

triticale

32
Q

what is triticale?

A

a hybrid between wheat and rye

33
Q

what forms does triticale come in?

A

cracked, flakes and berries

34
Q

which grain is the most important crop in the world?

A

wheat

35
Q

what is bulgur?

A

steam-cooked, or simply cooked wheat

36
Q

Name 5 forms of wheat

A

bulgur, cracked wheat, rolled wheat, wheat berries, and farina

37
Q

what is the common name for farina?

A

cream of wheat

38
Q

what is removed from cream of wheat?

A

the bran and most of the germ (although it is enriched)

39
Q

how do you store wheat germ?

A

in the fridge (because of fat content)

40
Q

what are uses of wheat germ? wheat bran?

A

germ: cereal or baking
bran: cereal of baking

41
Q

what are two ancient strains of wheat that have become popular recently?

A

kamut and spelt

42
Q

name some sources of gluten? (5)

A

wheat, rye, triticale, barley, oats

43
Q

name some gluten-free grains?(8)

A

rice, corn, millet, sorghum, amaranth, buckwheat, quinoa and teff

44
Q

Name 3 grain-like products

A

quinoa, amaranth and buckwheat

45
Q

what grain expands up to 4 times it size when cooked?

A

quinoa

46
Q

why does quinoa need to be rinsed before cooking?

A

to rinse off residues of natural saponin coating

47
Q

what can you do to quinoa to increase flavour?

A

roast before simmering or baking

48
Q

what happens to amaranth when simmered alone? and what can be done to prevent this?

A

it becomes gelatinous, texture improves when mixed with a grain

49
Q

what can amaranth be used for?

A

to thicken soups or stews, toasted to pop or sprouted

50
Q

what is amaranth?

A

the seed of a leafy plant

51
Q

what is buckwheat?

A

the fruit of a leafy plant

52
Q

what are 3 forms of buckwheat?

A

groats (kernels that can be cooked like rice) kasha (cracked groats) and grits (finely ground buckwheat used for hot cereal)

53
Q

What is good quality pasta made of?

A

durun semolina (from durum wheat grains, a type of hard wheat)

54
Q

Is coucous a grain?

A

no its a very small pasta

55
Q

why are processed ready to eat breakfast cereals more expensive than cooked grains? and why are they less nutritious?

A

processing, packaging and marketing increases the price, also they often contain added sugar, fat and salt

56
Q

how long does fresh pasta keep in the fridge? in the freezer? dried?

A

1 wk, 1 month, several months

57
Q

how can you dry pasta?

A

place noodles on cookie sheet in oven preheated to 100 degress celsius for 20 minw

58
Q

what are the grain to volume ratios for 1) cream of wheat, 2) oat bran 3) instant oats 4) rolled oats

A

cream of wheat 1:5
oatbran 1:5
instant oats 1:2
rolled oats 1:1.3

59
Q

rank the following oat products in order of shortest cooking time to longest cooking time: rolled oats, oat bran and instant oats

A

instant (1 min), oat bran (2 mins), rolled oats (10-15min)

60
Q

what is a trick while cooking to seperate grains?

A

removing the cover of the pot for the last 5 minutes

61
Q

what is the basic method of preparing cereals?

A

1) put water with 1 ml per cup of salt in a pot to boil
2) rinse grain then add to pot
3) when it returns to boil reduce heat, cover and simmer for cooking time indicated
4) use fork to fluff grain

Lab 4: World of Cereals, Grains and pasta (2 decks)

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