Cereal Grains (2/6)

Question 1

What are cereals?

Answer 1

seeds from grasses

Question 2

What are the three different parts of a kernel?

Answer 2

endosperm, bran, and germ

Question 3

What is the endosperm?

Answer 3

the seed’s stored energy

Question 4

What is the bran?

Answer 4

the seed’s coating

Question 5

What is the germ?

Answer 5

the seed’s embryo

Question 6

What is the bran composed of?

Answer 6

fiber!!!, minerals, and some fat

Question 7

What percent of the kernel does the bran compose?

Answer 7

5%

Question 8

What is the endosperm composed of?

Answer 8

starch!!!, some protein, and low vitamin and mineral content

Question 9

What percent of the kernel does the endosperm compose?

Answer 9

83%

Question 10

What is the germ composed of?

Answer 10

fat, protein, minerals, vitamins

Question 11

What percent of the kernel is the germ?

Answer 11

2-3%

Question 12

What are the seeds milled into?

Answer 12

bran, flour, and germ

Question 13

What are whole grain flours?

Answer 13

include the bran and germ

Question 14

Why are bran and germ important for nutrition?

Answer 14

there are lots of vitamins, minerals, and fibers included in the bran and germ

Question 15

What does brown rice include?

Answer 15

the whole seed, with the bran included

Question 16

What are enriched flours?

Answer 16

have the vitamins/minerals added back to them but not the fiber

Question 17

What is added to refined flours?

Answer 17

B vitamins, iron, and folate

Question 18

Why is folate added to refined flours?

Answer 18

to prevent neural tube defects

Question 19

What are the different types of grains?

Answer 19

wheat, corn, rice, oats, rye, and barley

Question 20

What are the classes of wheat based on?

Answer 20

winter or spring, hard or soft, and color

Question 21

What are characteristics of hard wheat?

Answer 21

hard are higher in protein, better for bread

Question 22

What are characteristics of soft wheat?

Answer 22

lower in protein, better for cake

Question 23

What are the colors of wheat?

Answer 23

red or white

Question 24

What are other forms of wheat?

Answer 24

wheat berry, bulgur, cracked wheat, wheat germ, wheat bran, and farina

Question 25

T/F: wheat has gluten

Answer 25

true

Question 26

What is dent or field corn used for?

Answer 26

milled into flour

Question 27

What is sweet corn used for?

Answer 27

eaten as vegetable

Question 28

What are other names for corn?

Answer 28

hominy, hominy grits, fine grits, corn meal, and corn flours (no gluten)

Question 29

What is rice classified as?

Answer 29

long grain, medium grain, short grain, and specialty rice varieties (jasmien, basmatie, arborio, and waxy rice)

Question 30

What are the different forms of rice?

Answer 30

brown rice, white ("polished") rice, enriched rice, converted or parboiled rice, instant rice, rice flour, and rice bran

Question 31

What is enriched rice?

Answer 31

white rice with vitamins/minerals added back

Question 32

What is converted or parboiled rice?

Answer 32

heated before milling, keeps some of nutrient typically lost with white rice; can take longer to cook than white

Question 33

What is rice flour?

Answer 33

used in a lot of products to replace wheat flour

Question 34

What are "groats"?

Answer 34

when oats are processed the outer hull is removed but most of germ and bran remain

Question 35

When groats are passed through a roller/cutter what is formed?

Answer 35

oats

Question 36

What are quick rolled oats?

Answer 36

cut into slices

Question 37

What are old-fashioned rolled oats?

Answer 37

rolled without any cutting (squashed)

Question 38

What are oats a source of?

Answer 38

beta-glucan in the diet (fiber)

Question 39

What are additional grains?

Answer 39

rye (contains gluten), barley (contains gluten), wild rice (no gluten), buckwheat (no gluten), triticale (containes gluten), kamut (contains gluten), spelt (contains gluten), and quinoa

Question 40

T/F: breakfast cereal is not the same as cereal grains

Answer 40

true

Question 41

What does it mean when you puff cereal?

Answer 41

kind of like popping popcorn, but with fancy machines

Question 42

What does it mean when you flake cereal?

Answer 42

cook grain with water, dry, roll flat, dry more and break up

Question 43

What does it mean when you shred cereal?

Answer 43

cook, wait, allow starch to retrograde, roll, shred, bake

Question 44

What does it mean when extrude cereal?

Answer 44

cook, push through barrel with a screw mech., exit barrel and cut into bits

Question 45

What doe it mean granola cereal?

Answer 45

mixture, often baked with fat water and sugar. often eaten dry

Question 46

What is muesli

Answer 46

mixture (similar to granola) often eaten with milk

Question 47

How much water do you cook rice with?

Answer 47

the amount of water that is needed, no more

Question 48

What are several methods to cooking rice?

Answer 48

simmering range top, oven, microwave, and rice cooker

Question 49

What is rice pilaf?

Answer 49

brown rice in small amount of fat followed by cooking in water

Question 50

What is risotto?

Answer 50

rice in fat (usually short or medium grain, arborio recommended) then slowly add liquid (broth/stock) and can add other things as desired (veggies and cheese)

Question 51

What is pasta?

Answer 51

a paste made from flours, then cooked

Question 52

What are most pastas made out of?

Answer 52

made with semolina flour made from durum wheat (high protein, so lots of structure)

Question 53

how do you make homemade pasta?

Answer 53

mix flour and water; wait (due to gluten); knead (gluten); make shapes; cook, refrigerate, or dry

Question 54

How is commercial pasta made?

Answer 54

mix flour and water under vacuum and then make shapes by extrusion (knead) or roll and cut (knead) and then dry

Question 55

When is pasta done being cooked?

Answer 55

when it is al dente

Question 56

how much does pasta volume increase by?

Answer 56

2 - 2.5 times original volume