foods 20 grains, legumes, nuts etc test Flashcards
Danger zone
4°C to 60°C
Grain diagram
Endosperm-food supply for the embryo of the plant made up of proteins, starches etc.
bran layers -Outer protective later or skin
germ- tiny embryo that will grow into a new plant
Grain facts
- grains are seeds of plants in the grass family
- Full of complex carbohydrates and protein
- B vitamins, some minerals
- Fiber-the indigestible part of plant which helps us eliminate waste from the body (every 24 hours)*not a nutrient tho
Gelatinization
When starch granules become edible
Starchy food + water -> gelatinization
heat
Well no more water can get into the food it has reached the gelatinization point
Breakfast cereals
Should have a gel like consistency and should be free of raw starch taste, as well as be smooth
Rice
- Rice expands three times
- the traditional way to cook rice is to use two times the water to rice
Fortified
10% or more of daily value for that nutrient is added
enriched
Nutrients are lost in processing and are added back to get a complete nutrition
Refined
Has been processed a little or a lot
Unrefined
Not processed, normal state
Quick cooking
food has been partially cooked and then dried. Less cooking time needed
Instant
Food has been completely cooked and then dried. To make it water is added
Four main types of pulses
Dry beans, dried peas, chickpeas, lentils
Ancient grains
Example quinoa, flaxseed, millet
Ancient grains are grains that are considered to have been minimally changed by selective breeding over recent millennia, as opposed to more widespread cereals such as corn, rice and modern varieties of wheat, which are the product of thousands of years of selective breeding.
