cereals

A

1

One of the most hardest cereals

oats

2

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3

Cereal grass is widely cultivated in warm climate for its seeds and by products.

Rice

4

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5

What part of plating and presenting dishes is being described by this statement "Start with drawings and sketches to visualize the plate".

Create Framework

B

1

It is an odorless, tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes.

Starch

2

What part of plating and presenting dishes is being described by this statement "select one ingredient to focus on and use to simplify the presentation".

Keep it Simple

3

One of the most hardest cereals

Oats

4

It is the outer layer of the grain which is a good source of fiber, omega 3 fatty acids, vitamins and dietary minerals.

Bran

5

What is the most common cereal produced in the western world and is grown in most temperate regions.

WHEAT

C

1

It is obtained from the roots of a tropical plant called cassava.

Tapioca

2

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3

It is the process of arranging and decorating food to enhance its presentation.

Food plating

4

It is also known as corn, sweetcorn or corn-on-the cob and besides being served as a vegetable.

Maize

5

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D

1

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2

What is the main or the large part of the grain which consist mainly of starch?

Endosperm

3

It is the main or the large part of the grain which consist mainly of starch.

Endosperm

4

Give 2 sources and Kinds of Starch and Cereals

Wheat, Oats, Barley, Maize, Rice, Tapioca

5

It is the smallest structure at the rear part of the kernel.

Germ

E

1

It is a long chain-like molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules.

Amylose

2

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3

It has a highly branched, bushy type of structure, very different from the long, string like molecules of amylose. In both, amylose and amylopectin, however, the basic building unit is glucose.

Amylopectin

4

Oatmeal is a famous Scottish food. It’s made with oats, which are a type of

cereal

5

Name the three major parts of cereals.

Bran, Endosperm, Germ