What type of food is cereals?
It is staple food in lots of countries.
Name all the parts of the cereal grain.
The bran, endosperm and the germ.
Why are cereals widely grown?
Because they are cheap and easy to cook
What part of the grain is usually removed during processing?
The bran.
What is the large inner part of the grain called?
This part of the grain is called the endosperm
What is the small inner part of the grain called?
It is called the germ.
What is the most nutritious part of the grain.
The germ is.
What people cannot absorb gluten?
Coeliacs cannot absorb gluten.
What always happens to the grain before we eat it?
The grain is usually processed before we eat it.
What type of cereal product contains all or most of the cereal grain?
Wholegrain
What cereal product contain mostly the endosperm?
White flour and white bread.
What are fortified cereals?
Cereals that have their nutrients taken out and then put back in.
Name 3 wheat products.
White and wholemeal flour and pasta.
Name 3 rice products.
Brown, white rice and rice krispies.
Name 3 maize products.
Popcorn, sweetcorn and cornflakes
Name 3 barley products
Beer, whiskey and pearl barley.
Name 3 rye products.
Rye flour, rye bread and rye whiskey
Name 3 oats products.
Rolled oats, poridge, muesli.
What is pasta made from?
Semolina
What is long grain riced used in?
Savory dishes and curries.
What is medium grain or risotto rice used in?
Risottos
What is short grain rice used in?
Rice pudding and other sweet dishes
How is flour made?
It is made by grinding up cereals such as wheat oats and rye.
Wholemeal flour is used to make what foods?
Bread, scones, rolls and pastry.
Brownflour is used to make what?
Rolls, bread and pastry.
White flour is used to make what?
White bread and rolls, cakes and pastry.
Self-raising flour is used to make what?
White bread and rolls, cakes, pastry and biscuits.
What is strong flour used to make?
Making yeast bread and some pastries.
Gluten-free flour is used to make what?
Bread and biscuits for coeliacs.
Name two things that cause a cake to sink.
Too much sugar or too much raising agent.
Name two things that causes a cake to have a close heavy texture.
Too much liquid or too little raising agent.
Name two things that causes a cake to have a peak cracked top.
Oven too hot or tin too small.
Name two things that cause a cake to be very dry.
Overcooked or too little liquid.
What is a raising agent used for in a cake?
To make a gas or dough in the dough or batter.
Name the four types of raising agent.
Bread soda, baking soda, air and yeast.
Name to things that can be done to incorperate air into a mixture.
Seiving the flour and creaming the ingrediants
Name two advantage of commercial cake mixes.
Labour saving and quick and easy.
Name two disadvantages of commercial cake mixes.
High in sugar and salt low in fibre and expensive.
What is shortcrust pastry used for?
Sweet and savory tarts and pies.