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TLE > G10 Grains > Flashcards

G10 Grains Flashcards

1
Q

3 TYPES OF CARBOHYDRATES

A

SUGAR
STARCH
DIETARY FIBER

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2
Q
  • they serve as the body’s major source of energy.

- Example: fruits, vegetables, milk dairy products

A

SIMPLE CARBOHYDRATES

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3
Q
  • Serve as good source of dietary fiber, which help to

regulate various processes.

A

COMPLEX CARBOHYDRATES

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4
Q

-include food items such as vegetables, like potatoes and sweet potatoes;
legumes, like beans and peanuts; whole grains like brown rice and cracked
wheat; and food products made from the whole grains like bread and pasta
1. VEGETABLES
2. LEGUMES
3. WHOLE GRAINS

A

STARCHY CARBOHYRATES

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5
Q

-Refers to vegetables and fruits with high fibers content.

A

FIBROUS CARBOHYDRATES

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6
Q

refers to the cultivated plants of the grass family

that provide edible starchy grains or seeds

A

Cereals

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7
Q

Breakfast foods

A 
Flours
Meals
Breads
Pastas
Starches-
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8
Q

7 classes of grains

A
  • CORN
  • OATS
  • RICE
  • WHEAT
  • SORGHUM
  • RYE
  • BARLEY
  • MILLET
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9
Q

(parts of)Grain Kernel

A

Bran
Endosperm
Germ

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10
Q

is the hard outer layer of
cereal grains
-omega 3 fatty acids

A

BRAN

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11
Q 
this is the main part
of cereal grain. This tissue surrounds
the germ (embryo) providing it with
the nutrition it needs to develop in
the form of starch, which is the main
substance that _ contains.
A

ENDOSPERM

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12
Q 
also known as embryo, the
_ is the reproductive part of a
cereal grain. It is a portion that grows
and develops into a plant.
-phytochemicals and antioxidant
A

GERM

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13
Q

Bran(with)

A

B Vitamins,

Minerals, Protein, Fiber

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14
Q

Endosperm(with)

A

Starchy
Complex
Carbohydrates, Protein

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15
Q

Germ(with)

A

Vitamins B and
E, Proteins,
Unsaturated Fat, Iron,
Zinc

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16
Q

GRAIN PRODUCTS

A
  • FLOUR
  • CEREAL
  • RICE
  • PASTA
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17
Q

Flour(sources)

A
  • Whole grain
  • White/Brown
  • Rye
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18
Q

CEREAL

A
  • Rice
  • Corn
  • Wheat
  • Oats
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19
Q

RICE

A
  • Brown-whole grain
  • Converted-nutrient dense
  • Instant-pre cooked
  • Wild-cracks when cooked
  • Long Grain-stays dry and fluffy
20
Q

PASTA

A

FRESH/DRY

  • Ribbons
  • Tubes
  • Shapes
21
Q

COMMON TYPES OF GRAINS AND CEREALS

A
  • MAIZE (CORN)
  • RICE
  • WHEAT
  • BARLEY
  • SORGHUM
  • MILLET
  • OATS
  • RYE
22
Q
  • Is the most widely cultivated cereal crop in
    the world, with almost every country
    producing it for food, fodder, and various
    commercial and industrial application.
  • Livestock fodder
  • Ethanol
A

• MAIZE (CORN)

23
Q

Varieties of Corn

A

a. Sweet corn
b. Langkitan or waxy corn-white
c. Yellow flint
d. Cebu or Bicol white flint
e. Popcorn

24
Q

Types of Rice

A

Long Grain
Converted
Brown
Instant

25
Q

Corn products

A 
Corn grits
Corn meal
Corn flour
Cornstarch
Corn or breakfast cereal and snack foods
26
Q

-

A

a. Corn grits
- Ground coarsely from whole kernel
- More coarsely ground that corn meal
b. Corn meal
-results from grinding white or yellow corn
-smaller than corn grits
c. Corn Flour
-finely pulverized grit similar to wheat flour
d. Cornstarch
- Refined starch whose form is like powder
e. Corn or breakfast cereal and snack foods
-made from corn grits that are precooked, dried then puffed, toasted flaked
or shredded with a desired flavoring.

27
Q

-

A

A. Polished rice
• White rice in which the germ and bran have been removed
• Less nutritive value
• Keeping quality is excellent
B. Brown rice
• Otherwise known as unpolished rice
• Contains more nutrients compared to polished rice
• Has nutty taste
C. Enriched rice
• Rice with added vitamins and minerals such as titanium, niacin, and iron

28
Q

Rice

A

Polished rice
Brown rice
Enriched rice

29
Q

a cereal plant that is the most important kind grown
in temperate countries, the grain of which is ground to make
flour for bread, pasta, pastry, etc.

A

Wheat

30
Q

Wheat flour

A

a. Bread flour
- Milled from hard wheat
- Contains great amounts of gluten ideal for breadmaking
b. All-purpose flour
-milled from blends of soft and hard wheat flour containing 10-
12% protein
c. Cake flour
-comes from soft wheat containing 9% protein

31
Q

used primarily for the production of

malt and the formation of animal feeds

A

Barley

32
Q
  • High in fiber
  • Eight essential amino acids
  • Vitamins and minerals
A

Barley

33
Q

is a cereal grain that was first

cultivated in ancient Egypt and parts of Africa.

A

Sorghum

34
Q
  • Syrup production
  • Making brooms
  • Flour
  • Dietary fiber and anti oxidants
A

Sorghum

35
Q

these seeds are harvested for food for

human and animals alike.

A

Millet

36
Q
  • No gluten content
  • Alternative to wheat (allergies) (Celiac
    disease)
  • Brewing beer
A

Millet

37
Q

are grain crops that are grown for

human consumption.

A

Oats

38
Q
  • Anti-inflammatory properties

- Cosmetics and health products

A

Oats

39
Q

is an edible grass that produces grains or
kernels which are harvested and converted
into useful products, including food.

A

Rye

40
Q
  • Gluten free
  • Livestock feed
  • Alcoholic drinks
  • Alternative medicine
A

Rye

41
Q

METHODS OF COOKING GRAINS AND CEREALS

A
  1. BOILING
  2. STEAMING OR DRY STEAMING
  3. TOASTING
42
Q

GARNISHING

A
  1. HERBS AND FLOWERS
  2. FRUITS AND VEGETABLES
  3. CRUNCHY TOPPINGS
  4. SWEET FINISHES
Edible
flowers
like:
Okra
Squash
Peel or zest
of fruits,
Bean sprout
And micro
greens

Roasted
nuts and
seeds,
croutons

Thin
wafer
cookies,
Caramel,
candied,
dried
fruits
43
Q

Storing cereals, grains and starchy foods

A 
Rice
-dry, airtight containers
-cooked rice can be kept in the refrigerator for up to seven days
-frozen can last for up to six months
Cereals
-kept in original packaging
- airtight containers
- Room temperature-one month
- Whole grain –five months
Pasta
-dry pasta can last almost indefinitely as long it is kept in tightly sealed
plastic bags or containers
Flour
-6 months 32 degree Celcius
-1 year 21 degree Celcius
-2 years 4 degree Celcius
44
Q

People who eat whole grains reduce serious health risks…

A

•Risk of
Heart disease
Drops
25 – 36%

•Risk of
Type 2
Diabetes drops
21 – 27%

•Risk of
digestive
cancers drops
21 – 43%

45
Q
  • 6-8 OUNCES PER DAY

* HALF WHOLE GRAINS

A

-

TLE (33 decks)

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