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Flashcards in Cereals And Baking Deck (39)
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0
Q

What type of food is cereals?

A

It is staple food in lots of countries.

1
Q

Name all the parts of the cereal grain.

A

The bran, endosperm and the germ.

2
Q

Why are cereals widely grown?

A

Because they are cheap and easy to cook

3
Q

What part of the grain is usually removed during processing?

A

The bran.

4
Q

What is the large inner part of the grain called?

A

This part of the grain is called the endosperm

5
Q

What is the small inner part of the grain called?

A

It is called the germ.

6
Q

What is the most nutritious part of the grain.

A

The germ is.

7
Q

What people cannot absorb gluten?

A

Coeliacs cannot absorb gluten.

8
Q

What always happens to the grain before we eat it?

A

The grain is usually processed before we eat it.

9
Q

What type of cereal product contains all or most of the cereal grain?

A

Wholegrain

10
Q

What cereal product contain mostly the endosperm?

A

White flour and white bread.

11
Q

What are fortified cereals?

A

Cereals that have their nutrients taken out and then put back in.

12
Q

Name 3 wheat products.

A

White and wholemeal flour and pasta.

13
Q

Name 3 rice products.

A

Brown, white rice and rice krispies.

14
Q

Name 3 maize products.

A

Popcorn, sweetcorn and cornflakes

15
Q

Name 3 barley products

A

Beer, whiskey and pearl barley.

16
Q

Name 3 rye products.

A

Rye flour, rye bread and rye whiskey

17
Q

Name 3 oats products.

A

Rolled oats, poridge, muesli.

18
Q

What is pasta made from?

A

Semolina

19
Q

What is long grain riced used in?

A

Savory dishes and curries.

20
Q

What is medium grain or risotto rice used in?

A

Risottos

21
Q

What is short grain rice used in?

A

Rice pudding and other sweet dishes

22
Q

How is flour made?

A

It is made by grinding up cereals such as wheat oats and rye.

23
Q

Wholemeal flour is used to make what foods?

A

Bread, scones, rolls and pastry.

24
Q

Brownflour is used to make what?

A

Rolls, bread and pastry.

25
Q

White flour is used to make what?

A

White bread and rolls, cakes and pastry.

26
Q

Self-raising flour is used to make what?

A

White bread and rolls, cakes, pastry and biscuits.

27
Q

What is strong flour used to make?

A

Making yeast bread and some pastries.

28
Q

Gluten-free flour is used to make what?

A

Bread and biscuits for coeliacs.

29
Q

Name two things that cause a cake to sink.

A

Too much sugar or too much raising agent.

30
Q

Name two things that causes a cake to have a close heavy texture.

A

Too much liquid or too little raising agent.

31
Q

Name two things that causes a cake to have a peak cracked top.

A

Oven too hot or tin too small.

32
Q

Name two things that cause a cake to be very dry.

A

Overcooked or too little liquid.

33
Q

What is a raising agent used for in a cake?

A

To make a gas or dough in the dough or batter.

34
Q

Name the four types of raising agent.

A

Bread soda, baking soda, air and yeast.

35
Q

Name to things that can be done to incorperate air into a mixture.

A

Seiving the flour and creaming the ingrediants

36
Q

Name two advantage of commercial cake mixes.

A

Labour saving and quick and easy.

37
Q

Name two disadvantages of commercial cake mixes.

A

High in sugar and salt low in fibre and expensive.

38
Q

What is shortcrust pastry used for?

A

Sweet and savory tarts and pies.