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Food Prep and Nutrition > Cereals > Flashcards

Cereals Flashcards

1
Q

What are cereals?

A

Edible grasses

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2
Q

What are the most popular cereals in the UK?

A 
Wheat
Rice
Oats
Maize
Barley
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3
Q

Why are cereals a staple food?

A

They are the main starchy food for a lot of people

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4
Q

What is the grain in reference to a wheat grain?

A

The edible part of the wheat

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5
Q

In what two seasons can wheat be sown?

A

Spring

Autumn

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6
Q

What piece of farm machinery is used to harvest wheat?

A

Combine harvester

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7
Q

What are the six stages of wheat milling?

A 
Sampling and grading
Cleaning the wheat
Conditioning the wheat
Gristing the wheat
Grinding the wheat
Processing the flour
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8
Q

What is primary processing?

A

Converting raw materials into food commodities

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9
Q

What is fortification?

A

Adding nutrients to foods that are lost during processing

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10
Q

What is wheat flour fortified with?

A

Calcium
Iron
B vitamins

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11
Q

What is wholemeal flour?

A 
Made from the whole wheat grain.
Nothing is added or taken away.
100% extraction rate.
Good source of fibre.
Sometimes called wholewheat flour
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12
Q

What is brown flour?

A

Contains 85% of the original grain

some of the bran and germ have been removed

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13
Q

What is white flour?

A

Contains 70-72% of the original grain

Most of the bran and germ have been removed

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14
Q

What is granary flour?

A

Wholemeal flour with malted wheat added (toasted and flaked)

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15
Q

What is stoneground flour?

A

Flour made in a traditional way between two stones

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16
Q

What is organic flour?

A

Flour made from wheat grown without the use of artificial chemicals

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17
Q

What nutrients is wheat high in?

A 
Starchy carbohydrates
Protein
Sometimes fibre
B vitamins
Calcium and iron (fortified)
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18
Q

What type of flour contains the most protein?

A

Strong flour

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19
Q

What ingredients other than flour can wheat be processed into?

A 
Wheat bran
Puffed wheat (sugar puffs)
Kibbled wheat
Semolina
Cous cous
Bulgar wheat
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20
Q

What is phytic acid?

A

A form of phosphorous which limits absorption of calcium and iron in the body

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21
Q

What two proteins form gluten?

A

Glutenin

Gliadin

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22
Q

What is coagulation?

A

When heat makes protein set

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23
Q

What is gelatinisation?

A

When starch absorbs water and swell which then creates a gel which is a thickened liquid

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24
Q

What is dextrinisation?

A

When dry heat is applied to starch which turns it brown e.g. toast

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25
Q

What is retrogradation?

A

When foods thickened with wheat are frozen some of the liquid weeps out which makes sauces spongy and grainy

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26
Q

What are the four main ingredients in bread making?

A

Flout
Yeast
Salt
Liquid

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27
Q

Why is flour used in bread making?

A 
Bulk
Taste
Absorbs moisture
Strong (because of the gluten)
Nutrition (starchy carbohydrates, protein, B vitamins, iron and calcium)
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28
Q

Why is liquid used in bread making?

A

Moisture (hydrates the flourm helping form gluten)
Warmth (tepid water is the best, 37oC)
Steam (helps bread rise)
Structure (binds everything together)

29
Q

Why is yeast used in bread making?

A

Raising agent (produces carbon dioxide)

30
Q

What are the four conditions needed by yeast?

A

Warmth (37oC)
Moisture
Food
Time

31
Q

Why is salt used in bread making?

A

Structure (helps gluten formation)

Taste (improves flavour)

32
Q

Why is fat sometimes used in bread making?

A 
Lubrication (helps create a smooth rise)
Shortening (makes the bread crumblier)
Taste
Shelf life
Enriched dough
33
Q

Why is sugar sometimes used in bread making?

A

Food for yeast
Browning (caramelises and gives a brown crust)
Taste

34
Q

What is ascorbic acid (vitamin C) sometimes used in bread making?

A

Speeds up the production time
Normally only used in industry
Called the Chorleywood process

35
Q

Why do we sieve flour when making bread?

A

Adds air which acts as a raising agent

36
Q

Why do we add warm liquid when making bread?

A 
Hydrates the flour
Tepid water (37oC) is good for yeast fermentation
37
Q

Why do we knead bread dough?

A

Glutenin and gliadin and hydrates and form a complex called gluten to make stretchy bread that can hold air

38
Q

Why do we prove (leave it to rise) bread dough?

A

The starch in the flour gets broken down and fermented by the yeast
Carbon dioxide is produced

39
Q

Why do we knock back bread dough once it’s proven?

A

Removes large CO2 bubbles

Gives an even texture and better rise

40
Q

What happens when bread is baked?

A

Yeast ferments producing CO2 which makes the bread rise
Gluten strands stretched
Gluten coagulates to give the final texture
Steam, CO2 and alcohol produced
Dextrin is formed on the outside giving a golden brown crust

41
Q

What is kneading?

A

Stretching dough to make it more elastic and encourage gluten formation

42
Q

What is proving?

A

Allowing bread time to rise

To prove that the yeast is alive

43
Q

What gas is produced in bread making during the fermentation of the yeast?

A

CO2

Carbon dioxide

44
Q

What is unleaved bread?

A

Bread made with no raising agent e.g. tortillas

45
Q

What is leavened bread?

A

Bread made with a raising agent, normally yeast

46
Q

What type of wheat is used to make pasta?

A

Durum or semolina

47
Q

Why is pasta not suitable for coeliacs?

A

Because it contains gluten from the wheat

48
Q

What are the four stages of pasta making?

A

Forming a dough
Kneading and rolling
Shaping
Drying

49
Q

What term describes the correct texture of pasta?

A

Al dente

50
Q

What type of pasta would you serve with bolognese?

A

Spaghetti

51
Q

What are the most common cereals used to make breakfast cereals?

A

Wheat
Maize (corn)
Oats
Rice

52
Q

Where should breakfast cereals be storec?

A

In an air tight container is a cool, dry place

53
Q

What type of conditions does rice grow well in?

A

Hot and humid

54
Q

What are the flooded fields that rice are grown in commonly known as?

A

Paddies

55
Q

What term describes separating the rice grain from the stalk?

A

Threshing

56
Q

What are the two main categories of rice?

A

Short grain

Long grain

57
Q

What type of rice is often used in Thai cookery?

A

Jasmine rice

58
Q

What type of rice would be used to make risotto?

A

Arborrio

59
Q

What type of rice is often used in Indian cookery?

A

Basmati

60
Q

What products can be made from rice during secondary processing?

A 
Rice bran
Rice milk
Rice vinegar
Rice flour
Rice wine
Rice cakes
Rice noodles
Rice tea
61
Q

What nutrients does rice provide?

A

Starchy carbohydrates
Protein
Iron
B vitamins

62
Q

What illnesses is linked to diets where rice is the main source of starchy carbohydrate?

A

Beri beri

Muscle wasting disease from a lack of vitamin B1 (thiamin)

63
Q

What products can maize (corn) be turned into during secondary processing?

A 
Corn flour
Corn syrup
Cornflakes
Popcorn
Corn oil
Corn meal
64
Q

What illness is linked to a diets where corn is the main source of starchy carbohydrate?

A

Pellagra

Deficiency disease linked to vitamin B3 (niacin)

65
Q

What products can oats be turned into during secondary processing?

A 
Breakfast granola
Biscuits
Cakes
Flapjacks
Crumbles
66
Q

What nutrients are oats high in?

A

Starchy carbohydrates
Protein
Fat
Fibre

67
Q

What food poisoning bacteria comes from cooked rice?

A

Bacillus cereus

68
Q

What type of food poisoning bacteria can be linked to fresh pasta?

A

Salmonella

As eggs are used

Food Prep and Nutrition (17 decks)

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