Breads & Cereals

Converted rice

This rice was briefly boiled with the hull on, then hulled and dried to preserve the nutrients

Pancakes and crepes

Use Fast acting leavening agents

Shelf life

Very hard pasta is made with special wheat flour and has extra long___ ___.

Sugars and starches

What are the 2 categories of carbs

Whole and granular

What are the 2 types of hot cereal

Sugar warmth liquid

What are the 3 things yeast needs to work

A.preventing some diseases such as cancer B.keeps weight down C.provides feeling of satiety D.provide sustained release of energy E.more nutrients

What are the 5 benefits of whole grains

A.straight dough method B.creaming method C.2-stage method D.foaming method E.biscuit method

What are the 5 methods to preparing quick breads

Creates elasticity

What does kneading do to the bread

Starter

What is used to make sourdough

Straight mix method

What method is used when making lean and rich doighs

Brown rice

Whole kernel with just the hard hull covering removed

Stirring

___ while cooking scrapes off starch and makes product gluey

Thump

____ the bread with your thumb and forefinger

Fiber

___is non soluble

Pumpernickel

dark dense rye bread

A.made from flour and water B.rolled thin C.cut into shapes D.dried

4 steps of making pasta

Kneading

A folding pressing turning motion done with the hands

Triticale

A grain once featured in Star Trek episode "trouble w tribbles" a cross between wheat and rye w higher protein content

Oil

Adding what to water keeps pasta from sticking together

Poof

After kneading, dough is allowed to ___

Punched down

After rising, the dough is ___ ___

Straight dough method

All ingredients are combined at knce

Rich doughs

Are made with flour, yeast, water, and shortening

Challah

Braided, sweetened egg bread that is part of the celebration of the Jewish sabbath

Unleavened bread

Bread that has no leavening agent

Moldy

Bread will get ___ in high humidity or moist conditions

Corn

Can b ground into cornmeal and made into corn chips, taco shells, cornbread, etc...

Gas bubbles

Causes bread to rise (created by leavening agent)

Enriched/fortified

Cereals with extra nutrients added are called ___ or ___

Pasta

Comes from Italian word meaning paste

Endosperm

Contains vitamin b and carbs

Bran

Contains vitamin b and fiber

Germ

Contains vitamin b, e, iron, zinc, trace nutrients, and saturated fats

Al dente

Cook pasta to __ ____ stage

French bread

Crusty exterior and chewy crumb baked in long loaves or baguettes

Half

Daily nutritional guides recommend that ___ of all breads and cereals you eat should be 'whole grain'

Cornbread

Dense bread made from cornmeal, also known as johnnycakes

Bagel

Dense, round, yeast bread made chewy by boiling the raw dough in water prior to baking

Popover

Egg batter cooked in custard cups or muffin tins to produce a light hollow roll that must be eaten hot

Stale

Exposure to air causes bread to become ___

Focaccia

Fairly flat Italian bread brushed with olive oil and sprinkled with herbs

Baking powder or soda

Fast acting leavening agents

Creaming method

Fat and sugar are creamed together to produce fine crumb and dense textjre

Foaming method

Foam of whole eggs, yolks, or whites provides structure of breads with lightest texture

English muffin

Fork split yeast bread cooked in round shape on grkddle

Wheat

Ground into flour

Rice

Grown in short medium and long grains

Beer

Has beer in the batter, alc evaporates but leaves hearty flavor

water, yeast, and flour that ferments until sour

How is sourdough made

Granular

Include farina and cornmeal

Whole

Include oatmeal and cracked wheat

Crumb

Inside of bread is called

Ciabatta

Italian loaf with porous crumb

Calzone

Italian turnover made from pizza dough and stuffed with meats and cheeses

Brioche

Light but rich slightly sweet loaf or roll made with eggs, yeast and butter, and glazed with an egg wash

Italian bread

Like French bread but in shorter plumper loaves

Yeast

Living organism, eats sugar and needs heat and moisture to work

2 stage method

emulsified shortening is mixed with the dry ingredients then liquid is added

Biscuit method

fat is cut into four first, then liquids added, then dough is kneaded

Scone

Quick bread similar to American biscuits, dryer tough in traditional wedge shape

Lean doughs

Made with flour, yeast, and water

Sponge method

Method of making yeast breads starts with thick batter made of yeast or starter, liquid, and half the flour

Barley

Mild flavored grain used as a soup ingredient

Eggs

Noodles are made from regular pasta but with ____added

Crust

Outside of bread is called

Veggies

Pasta dough is sometimes colored and flavored with ____

Instant rice

Pre cooked and dehydrated

Oats

Processed into oatmeal, which is available in regular and quick cooking varieties

Quadruple, double

Rice will ___ when cooked and pasta will ___

Kasha

Roasted buckwheat that is hulled and has a nutty flavor

While grain

Simply the most minimally processed version of any grain

Millet

Small yellow grain with a mild flavor used as breakfast cereal

Monkey bread

Specialty pull apart bread that is rolled into small balls dipped into butter and baked in a tube pan

Complex carbs

Starches are ___. Meaning they consist of long chains of carbon, O2, and hydrogen molecules

Couscous

Steamed, cracked endosperm of wheat

Rye

Strong flavored grain with dark coloring

Oven spring method

Sudden and quick rise of bread as heat from over causes gases to expand

Bulgar

Tender, but with a chewy texture

Carbs

The endosperm of the grain is the best source of nutrients

Grits

The ground endosperm of corn

White rice

The hull, bran, and germ have been removed

Vitamin b

The main nutrient found in breads and cereals