Types of Flours
Staple Foods
Benefits of Cereals
Rice & Pasta
Understanding the Kernel
100
What type of flour has salt and leavening agents already added to it?
Self-Rising Flour
100
What factors make a food a staple food
1. Cheap 2. Easy to Cook 3.Easy to store 4. Provide energy
100
What is the different between enriched and refined flour?
Enriched is adding EXTRA nutrients to a food producted, refined is adding BACK nutrients that were lost in the processing
100
What type of wheat is traditional pasta made from?
Durum Wheat-->Semolina
100
What are the three parts of a grain kernal?
Bran- outer, protective covering, good source of vitamins & fiber (cellulose) Endosperm- contains most of the starch & protein, holds food supply the plant uses to grow Germ – reproductive part of the plant, rich in nutrients.
200
What type of flour is specifically made from soft wheat?
Cake Flour
200
What are the 5 Principal Grains?
1. corn 2. oats 3. rice 4. wheat 5. rye
200
Which nutrient is added back to refined flour in order to replace what was lost during processing?
Iron!
200
Which of these two grain products do you put a lid while it is cooking? Rice or Pasta?
Rice! PS: remember, you put the rice in cold water then bring up to boiling, then cover and lower to simmering for 20 minutes.
200
Draw the grain kernel on the board. Correctly identify each of three basic parts
Correct Drawing (May to need to illustrate any corrections)
300
Flour that contains the bran, germ, and endosperm is known as _____________________________?
Whole Wheat Flour
300
Which of the 5 principal grains is utilized the most frequently in the United States?
Corn
300
What type of cereal products would provide the most amount nutrients?
Whole Wheat Products
300
How should pasta be cooked?
1. Bring water to a boil 2. Use 2 quarts water for each 8 ounces of pasta 3. Add pasta gradually to boiling water 4.Water should not stop boiling 5.Do not put a lid on
300
2 part question: 1. Which of the 3 parts of kernel has fatty acids, vitamin E, and other complex vitamins & trace minerals? 2. Which part of the kernel is rich in complex carbohydrates?
1. Germ 2. Endosperm
400
What type of flour is a milled & sifted blend of different varieties of wheat?
All-purpose flour
400
incomplete proteins provided by cereals and grains can be made complete by adding what type of food? Give me an example
An animal sourced protein (ex: Incomplete Protein [cereal] + incomplete protein [milk]= complete protein)
400
What are the 3 methods that can be utilized in order to separate starch granuals & prevent lumping?
1. Coating with fat 2. Combining starch with sugar 3. mixing with COLD liquid to form paste
400
What is the ratio of water to rice used when cooking rice? How much does rice increase in size during the cooking process
The ratio is a 2:1 The rice increase to 3x it's original size (i.e. 2 cups of uncooked rice makes 6 cups of cooked rice)
400
Starch is complex carbohydrate stored in which part of the kernel?
Endosperm
500
What part of the kernel is all-purpose flour primarily made of?
Endosperm
500
As granual starchs absorb water they swell and thicken their cooked mixture (like a gravy). What is this absorption and swelling process called?
Gelatinization
500
What is the steam processing that rice goes through in order to draw vitamins into endosperm that the nutrients are maintained during processing?
Parboiling
500
What is one piece of equipment that is necessary when cooking pasta that is unnecessary when cooking rice?
A colander
500
What is wild rice actually?
A grass!
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