Workshop 6

Question 1

Cereals/ cereal grains

Answer 1

= edible seeds of plants, belong to grass family

Question 2

Cereals are rich/low in

Answer 2

• Rich in carbs
• Low in fat
• Contain fair protein
• Rich in iron, phosphorus, magnesium, zinc, vitamin E, B vitamins, folate

Question 3

Outer layers of cereals are rich in

Answer 3

in B vitamins, folate

Question 4

Germ is rich in

Answer 4

Vitamin E

Question 5

Amylose =

ex:

Answer 5

= tightly ordered, close bonds, require higher temperatures, more water & cooking time
Ex: Chinese rice

Question 6

Amylopectin =

Ex:

Answer 6

= highly branched, forms looser clusters, stickier product when cooked
Ex: Japanese rice

Question 7

Long-gain rice : high __ content

Answer 7

amylose

-> it hardens overnight in fridge

Question 8

Short-grain rice : high __ content

Answer 8

amylopectin

• > remains soft overnight
• > sticky rice

Question 9

What forms when cooking seeds in water?

Answer 9

Dextrin forms: enhances flavor

Question 10

Grains require __ their volume in liquid

Answer 10

2-3 times

Question 11

Gelatinization:

Answer 11

conversion of solid starch into a starch-water gel (improves digestibility), occurs at temperatures that depends on seed and starch (about 60-70°C)

Question 12

What can help re-gelatinize

Answer 12

Reheating and/or adding liquid

Question 13

To decrease cooking times:

Answer 13

Pre-gelatinization or addition of disodium phosphate

Question 14

Retrogradation:

Answer 14

Starch molecules begins to reform in clusters, with pockets of water in between, causing the starch granules to firm up once again. = after cooking and cooling below gelatinization temp

Question 15

Storage of cereals

Answer 15

Storage= 3-4 days in fridge once cooked

Question 16

Cereal grain types :

Answer 16

BARLEY, CORNMEAL, MILLET, OATS, RICE, RYE, TRITICALE, WHEAT

Question 17

BARLEY

Answer 17

• Excellent source of soluble fiber
• Used in beer production
• Flakes, grits, hulled, pearled, pot (Scotch)
• Hulled barley: includes bran, more iron, manganese, phosphorus, thiamin than pearled
• Pot barley: doesn’t have all the bran removed

Question 18

CORNMEAL

Answer 18

• Coarsely ground corn
• De-germed to extend shelf-life
• Used in baking or as hot cereal
• Used to make polenta (Italian)

Question 19

MILLET

Answer 19

• Africa

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

Question 20

OATS

Answer 20

• Oat bran, oat groats (whole kernels), rolled oats (old-fashioned, quick-cooking, instant), steel-cut oats (thinly sliced lengthwise, Ireland or Scotland)
• Used in granola (baked) or muesli (uncooked)
• Commercial cereal mixtures: high in hydrogenated and/or tropical oils

Question 21

RICE

Answer 21

• Short, medium and long grain types
• Outer inedible husk is removed from rice grains –> milling: removes bran & germ (its extent influences the rice’s nutritional value)

Question 22

RYE

Answer 22

• Robust flavor, Staple in Eastern Europe, Russia
• Thrives in cold & wet areas
• Cracked rye, rye flakes, whole rye berries

Question 23

TRITICALE

Answer 23

• Hybrid of wheat & rye
• Nutty flavor
• Cracked triticale, triticale berries and flakes

Question 24

WHEAT

Answer 24

• Doesn’t thrive in cold & wet areas
• Most important cereal crop
• Processed or ready-to eat breakfast cereals= more costly than cooked cereal in their natural form

Question 25

Wheat is available as:

Answer 25

o bulgur (steam-cooked, dried and cracked into different granulations) o cracked wheat o rolled wheat o wheat berries o farina (cream of wheat): the bran + germ are removed from cream of wheat => enriched with lost nutrients o wheat germ: eaten as cereal or used in baking (fair amount of fat, needs to be refrigerated) o wheat bran: used as cereal or in baking o Kamut + spelt: ancient grains of wheat

Question 26

Pseudo cereals

Answer 26

= plant seeds, not members of the grass family, consumed similar to true cereals

Question 27

Types of pseudo cereals

Answer 27

QUINOA, AMARANTH

Question 28

QUINOA

Answer 28

* Ancient-grain like product, related to leafy vegetables * Flatter than millet but same size * Expands up to 4x its volume in cooking * Rinse to remove natural, bitter saponin coating * Cooks in 15 minutes, in double its volume of water * More expensive than most grains * Native to Andes, staple to Incas

Question 29

Types of pseudo cereals

Answer 29

QUINOA, AMARANTH, BUCKWHEAT

Question 30

BUCKWHEAT

Answer 30

* Fruit of a leafy plant * Strong nutty flavor * Buckwheat groats= kernels that can be cooked like rice * Kasha= roasted buckwheat groats that are cracked (Eastern Europe) * Grits= finely ground, makes hot cereal * Indigenous to China

Question 31

PASTA

Answer 31

* Homemade/fresh pasta = superior flavor & texture to commercial dried pasta * Long preparation time * Made from durum semolina from ground durum wheat grains (variety of hard wheat) * Couscous= very small pasta often mistaken for a grain * Homemade: the texture, is chewier. Cooks a lot faster. Eggs give it a softer texture.

Question 32

Gluten

Answer 32

Some grains produce a protein complex

Question 33

Gluten sources:

Answer 33

- Wheat - Rye - Triticale - Barley - Oats

Question 34

Gluten-free grains:

Answer 34

- Rice - Corn - Millet - Sorghum - Teff

Question 35

Cooking grains 2 basic methods:

Answer 35

 Absorption method: |  Pasta method:

Question 36

Cooking grains 2 basic methods:

Answer 36

 Absorption method: Boil water + grain – maintain a simmer – cover & cook until grains tender – remove from heat – sit & cover for 10 min  Pasta method: Boil water - add salt - add grains (water covers 3”) - simmer uncovered – drain - return to pot to steam for 10 min covered

Question 37

Advantage of pasta method =

Answer 37

doesn’t require exact liquid measurement

Question 38

Millet, quinoa, brown rice, whole wheat berries are cooked using __ method

Answer 38

 Pasta method:

Question 39

Millet, quinoa, brown rice, whole wheat berries are cooked using __ method

Answer 39

Pasta method

Question 40

Rice, bulgur, quinoa, millet are cooked using __ method

Answer 40

Absorption method

Question 41

Whole wheat, spelt, rye berries are cooked using __ method

Answer 41

Slow-cooking methods :  Quick-soak method  Pasta method:

Question 42

How is the pasta method different for slow-cooking?

Answer 42

boil 4 cups water - add 1 cup of grain – simmer - drain – cover on heat to steam off for 5-10 min

Question 43

Quick-soak method:

Answer 43

cover grains with 2” water – bring to boil – cook 2 min – remove from heat – sit 1 hour – drain and cook as directed