1
Q
What are cereals?
A
CULTIVTED GRASSES where the grains are used as a food source. They are a STAPLE FOOD.
2
Q
What are the most important cereals?
A
- Maize
- Wheat
- Rye
- Barley
- Oats
- Rice
3
Q
Nutritional value of cereals:
A
- Huge energy/ carbohydrate content
- LBV as they lack lysine
- Fat
- Vit E ( fat soluble )
- Lots of B group Vits but depends on how the grain has been milled
- NSP also depends on how much has been milled
- Sodium
- Magnesium
- Zinc
- Calcium & Iron are fortified
4
Q
MAIZE:
A
- Sweetcorn
- Corn flour = thickening agent
- Cattle feed
- Glucose syrup
- Corn syrup
- Good energy
- The germ is rich in OIL
5
Q
RICE:
A
- Lowest PROTEIN/ FAT/ MINERAL content
- Rice flour
WHITE RICE = milled & polished, no bran, no germ - Brown rice
- Long grain rice
- Basmati rice
- Arborio rice
6
Q
BARLEY:
A
- Mostly sold as ‘PEARL BARLEY’ with no husk
- Beer
- Malt extract
- Thickening soups
- Texture in casseroles
7
Q
OATS:
A
- Rich in FAT/ MINERALS/ PROTEIN
- Ground to produce OATMEAL ( coarse/ fine/ medium )
- Rolle into flakes that are partially steamed making them easier to cook
- Filling
- Cheap
8
Q
RYE:
A
- Grown in severe climates
- Alcohol
- Rye flour
- Rye bread
- Same nutrient level as WHEAT
- Very little gluten so less protein
9
Q
Structure of WHEAT:
A
BRAN = 13% of grain
- Outter layer
- Tough
- NSP
- Iron
- Calcium
- Phosphorus
GERM = 2% of grain
- Seed part
- Most FAT/ PROTEIN
- B vits
SCUTELLUM contains most THIAMIN
ENDOSPERM = 85% of grain
- Mainly carbohydrate & protein
- Starchy part
10
Q
Uses of WHEAT:
A
- Ground into flour
- Bread
- Pasta
- Thickening sauces
11
Q
What is the difference between FRESH & DRIED pasta?
A
- FRESH = Softer & will absorb flavours of the space
- DRIED = Firmer & more solid
12
Q
What are the different types of pasta?
A
- Spaghetti = runnier sauce
- Ravioli = stuffed
- Lasagne = chunky sauces
- Linguini
- Penne = thicker sauce
- Fusili
FOOD GROUPS
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