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Food Fundamentals > Lab 5 > Flashcards

Lab 5 Flashcards

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1
Q

What are cereals?

A

Edible seeds of plants belonging to the grass family

Essential to the human diet

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2
Q

What the Macros of cereals?

A

Rich in Carbohydrates, low in fat and contain a fair amount of protein

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3
Q

What are the outer layers of the grain rich in?

A

B vitamins (folic acid)

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4
Q

What is concentrated in the germ?

A

Vitamin E

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5
Q

What else are Grains rich in?

A

Iron, Phosphorous, Magnesium and Zinc

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6
Q

Why are grains cooked in liquid?

A

To soften the outer shell, swell and gelatinize, improve digestibility and loose raw starchy flavour

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7
Q

What happens to the GRain during cooking?

A

dextrin forms, enhances flavour

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8
Q

How much liquid do grains require?

A

2-3 times their volume

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9
Q

How can cooking time be decreased?

A

-gelatinization
-addition of disodium phosphate
Allow for rapid rehydration but tendency of the cereal to congeal.

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10
Q

How long can cooked grains be stored?

A

One week in the fridge

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11
Q

What is Barley an excellent source of?

A

Soluble fibre

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12
Q

What type of production is barley used in?

A

Beer

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13
Q

What is Barley available as?

A

flakes, grits, hulled, pearled and pot(scotch) barley

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14
Q

What is a characteristic of Hulled Barley?

A

Includes the brain

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15
Q

Which is more nutritious: hulled or pearled barley?

A

Hulled ( in terms of iron, manganese, phosphorous and thiamin )

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16
Q

What is a characteristic of pot barley?

A

The bran is not completely removed

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17
Q

How is Barley eaten?

A

Main dish like rice or in soups/stews

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18
Q

What is Cornmeal?

A

Finely ground corn. De-germed to extend shelf-life.

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19
Q

How is cornmeal eaten?

A

Used in baking or hot cereal. Used in polenta (Italian main dish)

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20
Q

What is Millet?

A

A staple grain in Africa

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21
Q

How is Millet eaten?

A

Simmered with seasonings for a main dish, breakfast or dessert.

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22
Q

What are the forms of Oats?

A

Oats, Oat bran, Oat Groats(whole kernels), rolled oats (old-fashioned, quick-coking or instant), steel cut oats (from Ireland and Scotland)

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23
Q

How are oats prepared?

A

Prepared as cereals or used in baked goods.

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24
Q

What is the difference between Muesli and Granola?

A

Granola is baked while Muesli is uncooked.

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25
What is the difference between commercial mixes and homemade varieties?
Commercial varieties are usually high in hydrogenated oils/tropical oils and sugar while homemade can be healthy :)
26
What are the 3 grains types for rice?
Short, medium and Long grain
27
What is removed from all grains of rice?
The outer inedible husk
28
What influences the nutritional value of rice?
The extent of milling (removal of bran and germ)
29
What are the most nutritious white rice varieties and why?
Parboiled or converted rice, because they have been soaked and steamed under pressure before milling so more nutrients are preserved in the grain
30
What makes rice stick or not stick together?
Depends on the type and amount of starch that they contain
31
Higher amylose and lower amylopectin will result in ___ rice.
Less sticky
32
Lower amylose and higher amylopectin will result in _____ rice.
Stickier
33
Is short grain generally stickier or less sticky?
Stickier... higher amylopectin
34
What type of starch will make rice harden?
High amylose because the amylose molecules bond tightly together
35
What two methods are there to separate rice grains?
1) soaking in cold water and rinsing before cooking | 2) Sauteing in fat
36
What does each method of rice grain separation do to the rice?
Soaking and rinsing washed away excess starch | Sauteing seals the starch in the grains
37
When is the soaking rice method preferred? What is a disadvantage of this method?
Short and medium grain rice and perfumed rice (ex. Spanish rice) Some water-soluble vitamins can be lost in this method
38
What are some dishes where you saute rice in fat to separate the grains?`
risotto, paella, greek-style rice, rice pilaf, creole rice
39
What happens to rice if you saute the grain for too long?
May develop a bitter taste or burn.
40
What flavour does Rye have?
Robust flavour.
41
What are the varieties of Rye?
cracked rye, rye flakes, whole rye berries
42
What is Triticale?
Hybrid of wheat and rye.
43
What does Triticale taste like?
Nutty taste
44
Where does Rye grow best?
Grow in cold and wet locations better than wheat. Popular in eastern Europe
45
What is Triticale available as?
Cracked triticale, Triticale berries and flakes
46
What is the most important cereal crop in the world?
Wheat
47
What types of wheat cereal are available?
Bulgur ( steam-cooked, dried and cracked into different granulations- can be steeped in hot water), Cracked wheat, Rolled wheat, Wheat berries, Farina (cream of wheat)
48
What part of wheat grain is removed in farina?
Bran and most of the germ- but it is enriched!
49
How is wheat germ eaten?
As a cereal or in baking -> contains a fair amount of fat so it should be refridgerated
50
How is wheat bran prepared?
As a cereal or in baking
51
What are two ancient strains of wheat?
Kamut and Spelt
52
Why are home-made cereals better than processed or ready to eat grains?
Processed cereals often are more costly and may contain more sugar, salt and fat
53
What is gluten?
Protein complex produced by some grains
54
Who needs to avoid gluten?
People with Celiac's disease or gluten intolerance
55
What cereals have gluten?
wheat, rye, triticale, barley, oats
56
What cereals do not contain gluten?
rice, corn, millet, sorghum, amaranth, buckwheat, quinoa, teff
57
What are three grain-like products?
Quinoa, Amaranth, Buckwheat
58
What are some characteristics of Quinoa?
About the same size as millet but flat | Related to leafy vegetables
59
How much does quinoa expand?
4x its volume | More expensive than most grains
60
Does it need to be rinsed?
Yes, to remove residues of the bitter saponin coating.
61
How do you cook Quinoa? How can you enhance flavour?
Cooks in 15 mins in 2x volume of water. | Roasting prior to simmering can enhance the flavour
62
What are some characteristics of Amaranth?
Seed of a leafy plant Staple of Aztecs If simmered alone, it can give a gelatinous texture.
63
How should you cook Amaranth?
Simmer alone or with other grains. More palatable if mixed with other grains Can be toasted to pop or sprouted Can thicken soups or stews
64
What is Buckwheat and some characteristics?
Fruit of a leafy plant | Strong nutty flavour
65
How is buckwheat cooked?
Buckwheat groats (kernels) can be cooked like rice -> Simmered or baked Grits are cooked like hot cereal
66
Difference between home-made pasta and commercial dried pasta?
Superior flavour and texture | Prep time limits the popularity
67
What is good quality pasta made from?
Durum Semolina | -> Ground durum wheat grains (hard wheat)
68
What is Couscous?
Very small pasta often mistaken for a grain
69
Two methods to prepare breakfast cereals?
Microwave and Stovetop
70
Do you need to rinse the grain under water with a strainer before adding it to boiling water for cooking?
YES
71
How long can you store fresh pasta? How can you preserve it?
Fresh pasta keeps for a week in the fridge, 1 month in the freezer or several months at room temp if dried.
72
How do you dry pasta?
20 minutesin cookie sheet in oven at 100C
73
Tips when boiling pasta?
- stir pasta immediately and thoroughly after adding to water. - Cook for 2 mins, uncovered - Residual starch will let the sauce stick to pasta, do not rinse
74
How long does white rice, parboiled rice, brown rice, pearl barley, millet, wheat kernels, and roasted buckwheat take to cook?
1) 20 2) 20 3) 40 4) 60 5) 30 6) 70 7) 10
75
What is Polenta made with?
-Cornmeal that is cooked and then baked then fried
76
How long do you cook the rice for risotto
heat over medium heat for 3 mins on saucepan and then simmer for 10-15 minutes
77
How do you make Tabbouleh?
pour boiling water over bulghur and set for one hour and then add other ingredients

Food Fundamentals (7 decks)

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