Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Junior Cert Home Ec - > Cereals > Flashcards

Cereals Flashcards

0
Q

What re the cereals

A 
Wheat 
Rice
Rye
Oats
Barley 
Maize
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
1
Q

What are cereals

A

The edible grains of grass or palnts

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

How much protein is there in cereals

A

7-15%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

How much fat is there in cereals

A

2-7%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

How much carbohydrates is there in cereals

A

(Fibre and starch)

70-77%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

How much vitamins is there in cereals

A

(B group)

0.5%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

How much minerals is there in cereals

A

(Calcium and iron)

1%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

How much water is there in cereals

A

12%

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is bran

A

The outer layer

It provides fibre iron and vitamins b. it is usually removed during the processing of cereals

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What is the endosperm

A

Larger inner part

Mainly compounded of starch and protein called gluten. People with coeliac disease a not absorb gluten

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the germ

A

Small part in centre

Contains protein fat and vitamins b and is the mist nutritional part of the grain

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Why are cereals usually processed before we eat them

A

Because it makes them easy to chew and digest

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What does whole grain mean

A

Cereal products with the whole grain or most

Whole meal flour,bread brown rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What does refined mean

A

Cereal products thang are mainly composed of the endosperm

Flour white bread white rice

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What does fortified mean

A

Cereal products have some of the vitamins and minerals that are removed during processing added back into the product or they may have extra nutrients added
White flour
Breakfast cereal

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What are three products made from wheat

A

Bread pasta biscuits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are three products made from rice

A

Brown rice white rice Rice Krispies

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are three products made from maize

A

Popcorn sweetcorn tortilla chips

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are three products made from barley

A

Beer whiskey pearl barley

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

What are three products made from rye

A

Rye flour rye bread crispbread

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are three products made from oats

A

Porridge muesli oatmeal

21
Q

How is pasta made

A

Pasta is made from durum wheat that is finely ground down into semolina and then mixed with water to form a dough

22
Q

What are the main types of rice (explain)

A

Long grain rice - used in savoury dishes

Medium grain/risotto rice - used in risottos and dishes where the rice grains are moulded together

Short grain rice- used for rice puddings and other sweet dishes

Brown rice- a long grain rice with some of the bran layer. It’s chewy and has a nutty flavour. Takes longer to cook than white rice

Pre cooked rice- has been cooked fully and then dehydrated

23
Q

What are the types of flour (explain) and what do each type make

A

Whole meal flour- contains the whole wheat grain with nothing added or taken away eg. Whole meal bread, scones, rolls and pastry

Brown flour- some of the bran and germ are removed during milling eg. Brown bread rolls pastry

White flour- all of the bran and germ are removed it is made up of starchy endosperm only eg. White bread rolls cakes pastry biscuits and for thickening soups and sauces

Strong flour: flour that is milled from spring wheat, which has a huge gluten content. Use to make yeast Bread and some pastries

Gluten free flour: the gluten us removed. used to make bread biscuits etc for coeliacs

Self raising flour: brown or white with agent eg baking powder added. Uses as for white flour with the exception of pastry and thinking

24
Q

What are the effects of cooking on cereal

A

Starch becomes more digestible
Starch grains swell and burst eg popcorn
The grains absorb liquid eg rice absorbs water

25
Q

What is gluten

A

Gluten is a proteins found in wheat. When the flour is moistened the gluten becomes elastic and allows the dough to become very stretchy so that it rises well

26
Q

What are the home baking guidelines

A
  • Before starting to mix any ingredients prepare tins, arrange oven shelfs and preheat oven to the correct temperature atleast 15 minutes before you start
  • Ensure all your ingredients are fresh
  • Weigh and measure ingredients accurately according to the recipe
  • Follow the recipe carefully and step by step
  • Take care when adding liquid to dry ingredients to ensure the correct texture or consistency
  • knead lightly and avoid over handling pastry bread and scone dough
  • time carefully and avoid opening the oven door when unnecessary
  • check to see if cake is cooked using appropriate method
  • Cool on wire try
27
Q

Why would a cake sink

A

Too much raising agent
Too much sugar
Undercooked
Disturbed during cooking

28
Q

Why would your cake have close heavy texture

A

Too much liquid in mix
Too little raising agent
Mixture overbeaten

29
Q

Why would your cake have a leaked cracked top

A

Oven too hot
Tin too small
Mixture too stiff or wet
Mixture over beaten

30
Q

Why would your cake be very dry

A

Overlooked
too little liquid
Too much raising agent

31
Q

How can you tell weather a cake is cooked

A
  • Bread and scones: sound hallow when tapped underneath
  • cakes (Madeira all in one and fruit cakes) warmed metal skewer comes out clean from cake with no uncooked mixture clinging to it
  • Sponges ( whisked) shrinks in from the sides of the tin and springs back when pressed lightly with fingers
32
Q

What is a raising agent

A

A raising agent is a substance used to make gas in a dough or batter. This causes the dough to rise and become light

33
Q

What is the cycle of a raising agent

A

When the gas (O2 or CO2) has been produced in the dough it is then put. Into the oven
The heat of the oven causes the gas bubbles to get bigger
The bubbles push upwards and make the dough rise
The heat of the oven forms a crust on top which prevents any more rising

34
Q

What are the four types of raising agents

A

Air
Baking powder
Bread soda
Yeast

35
Q

How is air a raising agent

A

It’s a natural raising agent. It is used in sponges meringues pastry and batters. Air can be brought into a mixture by
Sieving the flour
Raising your hands high over the bowl when rubbing in fat
Whisking ingredients
Creaming ingredients

36
Q

How is baking powder a raising agent

A

It’s a chemical raising agent. It depends on a chemical reaction to make the gas. A tin of baking power contains a mixture of an acid and an alkali. These become active when liquids such as milk water or eggs are added

37
Q

What makes up co2

A

Acid + alkali + liquid

Baking powder + milk/water/eggs

38
Q

How is bread soda a raising agent

A

Bread soda is a chemical raiding agent. It depends on a chemical reaction to make the gas. Bread soda is an alkali. It must be mixed with an acid and a liquid to make co2 buttermilk is Both a liquid and an acid. Vinegar and lemon van be added to fresh milk if buttermilk is not available. Cream of tartar is another acid hay may be used

39
Q

Hay is bread soda used to make

A

Soda bread
Scones
Ginger bread
Some cakes

40
Q

How is yeast a raising agent

A

Yeasts is a biological raising agent that make co2 in dough. Yeast is used in commercially baked bread and homemade Yeast buns Breda and some plasters

41
Q

What happens if you don’t use the correct amount of raising agent

A

Too little will produce a heavy, flag product while using too much raising agent will cause the mixture to raise too fast that it can’t support itself and will then collapse. Make sure you use the right temperature for the recipe as this can affect how that raising agent works

42
Q

What are the methods of making bread and cakes

A 
The rubbing in method 
The creaming method 
The whisking method
The all in one method
The melting method
43
Q

Explain the rubbing in method

A

The fat is rubbed into the flour. The other dry ingredients are then added followed by the liquid.
Uses: plain cakes scones and pastries

44
Q

Explain the creaming method

A

The fat and sugar are creamed together ,the eggs are beaten in and the flour is then folded into the mixture
Uses: queen cakes, Madeira cakes and rich fruit cakes

45
Q

Explain the whisking method

A

The eggs and sugar are whisked together until thick and creamy the flour is then folded in very lightly
Uses: sponge cakes,flans and Swiss rolls

46
Q

Explain the all in one method

A

All the ingredients are placed in a bowl and beaten together. Soft tub margarine or block butter/margarine at room temperature should be used.
Uses: all in one Madeira, chocolate or coffee cakes

47
Q

Explain the melting method

A

The ingredients that melt eg. Fat ,sugar, treacle,syrup etc are heated and melted before being added to the dry ingredients
Uses: gingerbread and boiled fruit cakes

48
Q

What is pastry

A

Pastry is a mixture of flour,fat and water which is made into a dough and then kneaded shaped and baked

49
Q

What are the types of pastry

A 
Short crust
Rich crust
Cheese pastry
Whole meal pastry
Flaky pastry - sausage rolls 
Choux pastry - profiteroles 
Filo pastry - spring rolls
50
Q

What does to bake blind mean

A

To bake a pastry case without any filling

51
Q

What are the guideline to making pastry

A
  • weigh ingredients accurately and use correct proportions
  • keep the ingredients and utensils as cool as possible
  • add water carefully do not allow pastry to become sticky
  • mix with a knife and knead lightly on a floured board
  • avoid over handling
  • roll pastry lightly and as little as possible
  • avoid stretching pastry as it will shrink during baking
  • allow pastry to relax in a refrigerator before baking
  • bake in a hot oven so that the starch grains in the flour burst and absorb the fat

Junior Cert Home Ec - (21 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions