Chapter 1: Basic Foods (4) Flashcards
(125 cards)
1
Q
structure of grains
8% of the kernel
group of single-layered square cells beneath the bran
contains proteins, ash, vitamins (thiamin), and some starch
A
aleurone layer
2
Q
structure of grains
85% of the kernel; largest part of the grain
contains 75% starch granules embedded in a matrix of about 10% protein
contains: very little ash, vitamins, and fiber, only a trace of fat
cereal cookery is based on this structure
A
endosperm
3
Q
structure of grains
3% of the kernel
rich in oil and fat-soluble vitamins, protein, and ash
easily attacked by insects and oxidative rancidity
A
germ
4
Q
cereal composition
cho:
chon:
moisture:
fat:
ash:
A
cho: 75%
chon: 10%
moisture: 8-12%
fat: 1-2%
ash: 1-2%
5
Q
cereal composition
main cho with small amounts of sucrose and dextrins
A
starch
6
Q
cereal composition
protein % in ordinary rice and oats
A
7.5% (ordinary rice)
14% oats
7
Q
cereal composition
The presence of bran, germ, and the aleurone layer enhances the nutritional value, as seen in _____, providing more fiber, protein, vitamins, and minerals.
A
unpolished or whole grains
8
Q
cereal composition
starch is highly _____; fiber furnishes _____
A
digestible; roughage
9
Q
cereal composition: pigments
white pigments belong to _____; yellow pigments belong to _____
A
flavones; carotenoids
10
Q
grain forms
also called groats; bland grains that are either unprocessed or stripped only of their tough outer hulls
A
whole
11
Q
grain forms
or pearled grains; more processed than whole grain; have more tender texture and cooks up faster
A
polished
12
Q
grain forms
also called grits; grains cut into smaller pieces
A
cracked
13
Q
grain forms
also called as rolled grains; grains that are steamed, rolled, and flaked
A
flaked
14
Q
grain forms
ground whole grains
A
meal
15
Q
grain forms
finely ground
A
flour
16
Q
cereals: market forms
bran and germ removed by milling process
A
milled
17
Q
milled may be:
no bran, no germ
A
highly milled or refined
18
Q
milled may be:
with traces of bran and germ
A
undermilled
19
Q
milled may be:
milled with only the hull removed; contains high amounts of bran and germ
A
brown rice
20
Q
cereals: market forms
vitamin (thiamin, riboflavin, and/or niacin) and iron added to refined grams
A
enriched
21
Q
cereals: market forms
cereal grains that had undergone heat treatment with hull still intact then sun-dried before dehulling
A
parboiled
22
Q
cereals: market forms
cooking time is cut down
ex: rice is precooked, dried, and packaged
A
convenient food item
23
Q
cereals: market forms
breakfast cereals, dessert or snack items, beverage, baked products
A
processed
24
Q
cereals: changes during cooking
heat causes _____ of protein, making the proteins more digestible
A
denaturation
25
cereals: market forms
in moist cooking (boiling and steaming), _____ occurs, resulting in tenderness, digestibility, and increase in volume
ex: steamed rice
gelatinization
26
cereal grains are _____, they absorb moisture from air; they should be stored in cool, dry places, and in covered bins or containers, as they tend to lose crispness
hydroscopic
27
these type of cereals deteriorate more rapidly because of the presence of the brain and germ than refined or undermilled
oxidative rancidity attacks the unsaturated fats in the germ and bran
they should not be kept in storage too long unless refrigerated
whole grain and undermilled cereals
28
aging or storing grains hardens the _____; thus, solubility of the starch and the proteins is decreased
hardens
29
rice is the starch seed of _____; it can be short, medium, or long grain
Oryza sativa
30
types of rice: according to location of cultivation
e.g. IR 20, 26, 28, C4, 12
lowland rice
31
types of rice: according to location of cultivation
azucena, palawan, dinalaga
upland or highland rice
32
types of rice: according to amylose content
high amylose %
ex: wagwag, IR 8
27%
33
types of rice: according to amylose content
moderately high %
ex: burma or thai rice
25-27%
34
types of rice: according to amylose content
intermediate %
ex: milagrosa
20-25%
35
types of rice: according to amylose content
low %
ex: japonica
less than 20%
36
types of rice: according to amylose content
non-amylose %
ex: waxy rice or malagkit
<1%
37
types of rice: according to processing
color is due to bran
unpolished rice
38
types of rice: according to processing
white if highly refined, ight brown if undermilled
polished/milled
39
types of rice: according to processing
nutrients added
enriched
40
types of rice: according to processing
parboiled waxy rice; pounded, winnowed, and toasted
pinipig
41
types of rice: according to processing
precooked and dried; quick cooking
minute rice
42
types of rice: according to processing
broken rice kernels
rice grits (binlid)
43
types of rice: according to processing
processed from endosperm of the rice grain
rice starch
44
types of rice: according to processing
white rice ground with water; mealy
galapong
45
types of rice: according to processing
pulverized rice grain
rice flour
46
types of rice: according to variety
jasmine rice
thailand
47
types of rice: according to storage
basmati rice
india
48
types of rice: according to storage
milagrosa rice
philippines
49
types of rice: according to storage
arborio rice
italian
50
rice market forms:
rice treated so that the nutrients from the outer layers are diffused into the inner layers of the grain so these are retained after the milling process
ex: pinipig
parboiled or converted rice
51
rice market forms:
has been precooked and dried, cutting down cooking time to only 1/3 of the original
quick-cooking or minute rice
52
rice market forms:
pure carbohydrate from the endosperm of the rice grain
rice starch
53
rice market forms:
broken grits
broken kernels
54
rice market forms:
oil extracted from the bran
rice oil
55
factors influencing rice-cooking
characteristics desired:
wet, soft (use more water)
malata
56
factors influencing rice-cooking
characteristics desired:
dry, firm (use cold water start)
maligat
57
factors influencing rice-cooking
characteristics desired:
use hot water start
fluffy and separate grains
58
ratio of water to cereal
average
-2:1
59
ratio of water to cereal
for waxy types, short-grained kernels, newly harvested rice cooking in automatic cookers, and if dry, hard rice is preferred
1:1
60
ratio of water to cereal
if moist and sticky rice is preferred
volume expansion is 2-3x
2:1
61
ratio of water to cereal
cooking breakfast cereals like champorado
4:1
62
methods of cooking rice
soak rice for _____ hour before cooking
this will cut energy consumption by 50%
an hour
63
cooking in this does not produce rice or tutong
rice cooker
64
sinaing, may start with cold water or with hot water
boiling
65
hard water at pH _____ changes the white color of rice to creamy or yellow
pH 8
66
_____ cup of uncooked rice yields _____ cups cooked rice
1 cup; 3-4 cups
67
rice type of preparation
gruels lugaw, champorado, arroz caldo; ratio of water to rice is 4:1
wet
68
rice type of preparation
plain or with spice
ex: arroz valenciana/paella, pilaf
dry
69
tends to make cooked rice pasty and thicker in consistency; desirable for gruels
agitation
70
process of stirring, shaking, or mixing ingredients to ensure they are well combined, prevent sticking, or to achieve a desired texture or consistency
agitation
71
added ingredients in rice
milk, eggs, and gelatin increase _____ and make cooked rice thicker
viscosity
72
added ingredients in rice
acids, tomato sauce, sugar, and fats delay proper _____ of rice, must be added when rice is almost done
gelatinization
73
added ingredients in rice
acids makes rice
very white
74
added ingredients in rice
alkali makes rice
yellowish
75
added ingredients in rice
results in orange-brownish color and stickier texture or consistency
used in suman sa lihia
lye/lihia
76
borken kernels is aka
binlid
77
also known as maize
tall, annual plant producing white, yellow, blue, or multicolored grains arranged on a cob
corn
78
factors influencing corn-cooking - methods of cooking
corn grits or on the cob
sinaing
79
factors influencing corn-cooking - methods of cooking
on the cob
roasted
80
factors influencing corn-cooking - methods of cooking
corn kernels are dried first, then salted, corn nips
fried
81
corn maturity
the _____ mature ones are the best; sweetness is maintained if harvested early in the morning
less mature
82
corn market forms
coarsely ground kernels from which the bran and the germ have been removed
corn grits
83
corn market forms
more finely ground white or yellow corn than corn grits
has gritty texture, slightly sweet, starchy flavor, and dried fround corn kernels
used in baking or coating for fried foods
corn meal
84
corn market forms
finely pulverized
resembles wheat flour
used as breading
corn flour
85
corn market forms
dense, very fine powdery flour from ground corn endosperm
used as thickening agent
cornstarch
86
corn market forms
a corn with the hull and germ removed
hominy
87
corn market forms
in hominy, if the process is done by machine, the product is
pearl hominy
88
corn market forms
in hominy, it is prepared by soaking the kernels in lye water
its grits are uniform granules that are boiled and served as breakfast cereal or as accompaniment to a man dish
lye hominy or binatog
89
corn market forms
whole kernel or cream style
canned
90
corn market forms
made from corn grits tat are precooked, dried, puffed, toasted, or flaked
corn as breakfast cereals
91
other cereals: wheat
a while wheat that has been cooked, fried, debranned partially, and cracked into smaller pieces
bulgur or parboiled wheat
92
other cereals: wheat
debranned wheat other then durum cracked into a coarse meal
Farina is more finely prepared
cracked wheat
93
other cereals:
millet grains, aka guinea corn
are smaller than wheat and rice kernels
sorghum or millet
94
a tiny millet-like grain is grown in cebu
it used a table syrup to sweeten and flavor baked goods
dawa
95
other cereals:
the chief bread cereal of the ancient greeks, hebrews, and romans
it is a small, spherical grain usually pearled to remove its husk
white, slightly sweet, nutty, earthy flavor, chewy texture, and high starch content
main use: malt production and as animal feed
barley
96
the process of removing the outer bran layers from the wheat berry by selectively moistening the outer layers and subsequently using friction and abrasion to 'peel' off these layers
debranning
97
the outer husk and bran layers have been partially removed, leaving only a small white pearl, which reduces cooking time
pearled
98
pearl barley is produced by removing the _____ and _____ from whole grain, making its appearance pearl-like
hull and bran
99
other cereals:
major cereal grain in northern europe
is available as white, medium, or dark
used for making whisky and animal feed
rye
100
other cereals:
used chiefly as a breakfast cereal or as an ingredient in baked products
prepared by dehulling the oat grains into groats (rolled into flakes)
regular cooking oats have thicker flakes than the quick-cooking oats
oats
101
other cereals:
a hybrid of rye and wheat that has nutty-sweet flavor
suitable for making bread and noodles
bread made from this flour is superior against rye flour
triticale
102
other cereals:
an herb that is a suitable wheat substitute; main use is in griddle cakes/pancakes and blini
buckwheat
103
polysaccharide made up entirely of glucose present as granules or grains in _____ of plants (seeds, roots, cereals, legumes)
a cho that is produced by photosynthesis
amyloplasts/leucoplasts
104
structure of starch molecules
starch molecules are present in plant cells as _____ or _____, laid down in concentric rings and deposited in a radial fashion
granules or grains
105
structure of starch molecules
starch granules consist of water-compatible, amorphous and partially-crystalline polymers
amorphous: consists of amylose and parts of amylopectin where branching occurs
non-crystalline: branches od amylopectin
info
106
biggest starch granules
potato starch
107
smallest starch granules
rice starch
108
shape of rice starch
angular
109
shape of cassava starch
spherical
110
2 fractions of starch molecules
amylose and amylopectin
111
linear starch molecule
amylose
112
branched starch molecule
amylopectin
113
properties of starch
as a dispersion, starch in cold water remains a _____; separation of starch granules from the liquid occurs upon standing
suspension
114
series of steps dependent on water and heat
resulting in viscous and thickened starchy products
starch granules in suspension when heated (moist heat cooking) absorb water and swell, accompanied by thickening, increase in viscocity, and loss of birefringence with increasing translucency
gelatinization
115
factors influencing gelatinization
_____ gelatinizes at lower temp than cereal starch; large molecules gelatinize sooner than smaller ones
root starch
116
factors influencing gelatinization
agitation and stirring of starch results in a _____ mixture becomes glue
ex: tikoy and hominy
weaker gel
117
effects of added ingredients: starch
addition of _____ at the start of cooking delays gelatinization but makes swollen granules more resistant to mechanical rupture
sugar
118
effects of added ingredients: starch
_____ delays gelatinization and results in softer gel
acid
119
effects of added ingredients: starch
_____ lower gelatinization temp
fats
120
effects of added ingredients: starch
_____ increase firmness of gel
milk and eggs
121
setting of sol into a solidified mass; when gelatinized starch is cooled, a network of amylose, amylopectin, and water is developed to form the gel
gelation
122
factors affecting gelation are the same factors affecting gelatinization but with emphasis on
amount of amylose and amylopectin
123
starch with higher _____ content readily gels
amylose
124
a process that causes drying and hardening of cooked starch
starches with high amylose content retrograde more readily
retrogradation
125
ability to gelatinize without setting/solidification
thickening
