GRAIN/CEREAL PRODUCTS
GRAIN COOKING PRINCIPLES
NUTRIENTS IN GRAINS
PASTA
MISCELLANEOUS
100
C O W
What is corn, oats and wheat?
100
how long can I store white rice?
What is 1 year
100
needed for red blood cells, only nutrient women need more of than men.
What is IRON
100
retail pastas are yellow and hard because they made with a flour called...
What is SEMOLINA
100
all purpose flour, cake flour, whole wheat flour, bread flour and self -rising flour
What are the most popular flours in America?
200
bran, endosperm and germ
What are the three parts of a kernel of grain
200
heat, agitation and liquid (moisture)
What are the 3 factors that affect gelatinization
200
mineral building strong bones and teeth , works hand in hand with calcium
What is PHOSPHORUS
200
___wheat has the highest amount of gluten, consequently use to make pasta
What is DURUM WHEAT
200
6-10 1 ounce serving per day
What is the recommended daily amount of grains a person should consume
300
B B R R
What is BARLEY, BUCKWHEAT, RICE AND RYE
300
bonding of starch molecules hold water, if allowed to stand too long they form water droplets that make the product appear to weep.
What is syneresis
300
also called B1. First nutrient named, aids in digestion, prevents the disease beriberi.
What is THIAMIN
300
the amount of water used to cook enough pasta for 4 people (1 pound)
What is a gallon
300
to put back the nutrients lost during processing is called
What is enriched or restored
400
high in nutritional value low in calories
What is NUTRIENT DENSE
400
a protein formed when wheat flour is moistened and developed by stirring or kneading. can create the structure of a product or is starch a thickening
What is gluten
400
builds and repairs, part of every cell
What is PROTEIN
400
to the tooth, tender yet chewy
What is AL DENTE
400
brown rice, white rice and converted or parboiled rice
What are the 3 most popular rice products used??
500
long shelf life (keeping quality), eaten regularly, low cost, nutrient dense
What is a STAPLE FOOD?
500
what happens to starch particles when moisture and heat are applied, the term used that explains the process that thickens a mixture
What is gelatinization?
500
also called B2, smooth skin, and eye function aids digestion of carbs, proteins and fats
What is RIBOFLAVIN
500
used to keep pasta from sticking, adds flavor to dishes...
What is PASTA WATER
500
adding starch granules to fat, adding starch to sugar or mixing starch with a cold liquid before adding to hot liquid
What is how to prevent lumping
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