Review Questions - Cereal Grains & Legumes

Describe the 7 types of cereal grains.

Wheat:wheat berries, cracked & rolled, bulgur, farina, wheat germ, wheat bran. Rice: white, converted, instant, brown, wild, glutinous, specialty or rice bran. Corn: cob, kernel, hominy, corn or hominy grits, cornmeal, cornstarch, corn syrup, corn oil. Barley: primarily used to manufacture beer & whiskey, & livestock feed Sorghum: major cereal grain in Africa & parts of Asia Oat: groats, steel-cut, rolled & bran Rye: 2nd only to wheat for bread making.

How is corn classified?

according to it's kernel type: dent=livestock feed, cornsyrup, alcohol, processing, sweet yellow=canned, flint=cornmeal, popcorn=thick wall, flour=blue chips, & pod=each has own husk

List the 8 gluten-free grains

amaranth, buckwheat, corn, millet, quinoa, rice, sorghum, teff

Give several examples of legumes.

beans, peas, and lentils

Why should whole grains be refrigerated?

because it still has the bran & germ & to retard rancidity & prevent mold growth

Describe refined grains

bran and germ is removed (removes dietary fiber, iron and B vitamins)

Why are soybeans unique compared to other plant sources?

compared to other plant sources they have a fairly high protein and fat content.

Describe whole grains.

contain the entire grain kernel- bran, germ, and endosperm

Differentiate between converted & glutinous rice.

converted rice: soaked, steamed & dried before milling glutinous rice: sweeter, stickier, & more translucent; used for sushi, rice dumplings & cakes

Differentiate between cracked wheat & bulgar.

cracked wheat: wheat berries ground until cracked bulgur: wheat berries ground even finer than cracked.

What is flour obtained from?

crushing the endosperm

Which type of corn accounts for 95% of all corn grown in the U.S.? Describe it's uses.

dent corn; livestock feed, corn syrup, alcohol, processed foods.

In general, what is the nutritional content of 1 cup of cooked cereal, grain, or pasta?

160 kcal, 30g CHO, 6g Protein, low levels B & E (if whole) vitamins, iron, trace Fat, fiber (lost in processing)

How should cereal grains be stored?

Dry: air tight, dry/cool dark area 6-12months; Whole grains: refrigerate in air tight containers to prevent rancidity due to high fat content; Cooked grains: refrigerated or frozen; DO NOT freeze uncooked grains

How should pastas be stored?

Dry: wrap tight in cool dry place Fresh: 1 week refrigerate until "use by" date, freeze up to 1 month Cooked: 2-3 days in refrigerator

What are caryopsis?

Individual kernels or grains that contain the husk, bran, endosperm, and germ.

What part of the grain is primarily made up of starch?

endosperm

Briefly define the following: farina,hominy, cornstarch, cornmeal, pearled barley, malt, millet, sorghum, rolled oats, & amaranth.

farina: granulation of endosperm into fine consistency hominy: enlarged kernels of hulled corn w/bran & germ removed cornstarch: finely ground corn endosperm cornmeal: coarsely ground corn pearled barley: tiny grains w/bran, germ & endosperm removed malt:germinated barely gently dried to stop germinating roots from growing millet: Africa, little gluten, unleavened breads sorghum: Africa, food, alcohol, livestock feed rolled oats:heated & pressed flat amaranth:high-protein & fiber, gluten-free, popcorn-like

How do you use firm or regular tofu?

frying, grilling, saute

What is malt made from?

germinated (sprouted) barley. source of gluten.

How do you use extra form tofu?

grilling or substitute for ground meats

What is a legume?

grow as seeds within a pod

How is wheat classified?

growing season(winter=hard, spring=soft), color, species, & texture

Describe the husk, bran, endosperm, & germ of a grain.

husk: rough outer protective covering bran: hard outer covering (14.5%) just under the husk that protects endosperm & contains the fiber & minerals endosperm: largest portion (83%), contains all the starch, & used a basis for all flours germ:smallest portion(2.5%), rich in fat, some proteins, great source E & B vitamins

What are meat analogs?

imitations of meat products that are made by blending soy protein with other vegetable proteins, CHO, fats, Vitamins, minerals, colorings, and flavors

Describe the following types of pasta, including how their ingredients or shapes differ from one another: macaroni, noodles, Asian noodles, flavored, fanciful, fresh, & couscous.

macaroni are called short goods, noodles are made from wheat flour & have eggs added, Asian noodles are made from rice, mung bean, taro, yam, corn, potato or buckwheat flour, flavored pasta has vegetable puree added, fanciful uses unusual shapes, fresh is has a higher moisture content, & couscous is Moroccan pasta (pear Israeli)

List and describe 3 of the 5 types of fermented soybean foods.

miso- fermented soybean paste. used for seasoning soup, stew, dressings. natto-condiment made from fermented cooked soybeans held together by a sticky bacterial product. sufu-fermented tofu also known as bean cake

What is the basic preparation technique used for cereal grains and pastas?

moist heat preparation of boiling or simmering

How do winter & spring wheat differ?

protein content (winter has moire than spring)

Describe rye and its uses.

second in use to wheat flour for bread making. U.S. uses primarily for crackers and whiskey

How do you use silken/soft tofu?

smoothies, a top salads, soup, scrambled, creamy textured sauces and dips

What is the best wheat for producing cake flour?

soft

What is TVP?

textured vegetable protein, made from soy beans sometimes combined with peanuts and cottonseed. plant material altered into fibrous porous granules that quickly rehydrate

What is tofu?

the cheese made from soy milk

What portion of the kernel has most of the vitamin E & fat content?

the germ``

How do the starch content & size of short-, medium-, & long-grain rice affect their consistency when they are prepared?

the stickiness of rice is affected by it's level of amylose & amylopectin. med- & short-grain rice has less amylose & more amylopectin resulting in the sticky consistency whereas, long-grain rice contains more amylose.

Why are grains considered incomplete proteins?

they're low in essential AA lysine

Pasta, meaning "paste" in Italian, is made from what 2 primary ingredients?

water & semolina (flour derived from durum wheat); can be made from farina also.

What are the 2 basic groups of cereal grains?

whole grains and refined grains