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Indicate the parts of the diagram of a "typical" kernel of wheat.
Where in the typical kernel of grain, are the following found?
-
- The portion of a grain containing the most starch
- The
portion containing the most protein
-
The portion providing the most non-digestible polysaccharide
- The
portion most likely to cause spoilage of stored cracked grain products.
- The
portion of grain primarily responsible for the content of all-purpose flour.
- The
portion usually responsible for rancidity of flour.
- The
portion containing most of the lipid in the cereal?
- The
portion containing the glutathione?
What is your favorite breakfast cereal? How much milling has it undergone? What
ingredients are added to the grain?
Why
are cereals are primarily eaten?
If
you go to a grocery or health food store and look for products which emphasize
the different portions of a grain, what might you find? Would I find similar
products for all grains?
List
4 major cereals.
List
major cereals consumed in the United States.
What
is the purpose of milling cereals?
What
factors seem to influence the cost of cereals?
Describe the composition and nutritive value of a basic cereal.
How were the oats made instant?
What are instant or ready-to-cook cereals?
How would one store ground or cracked whole grain cereals to keep best?
What
are the purposes of cooking cereals?
Why are cereals cooked beyond the point at which they first thicken?
Why does the amount of water an uncooked cereal will absorb in the cooking
process vary?
What is the form of cereal which requires the largest proportion of water
in cooking?
Which type of cereal, whole, granulated, flaked, ground, has the biggest
increase in volume? Why?
How much should a cereal, such as rice, be stirred? Why?
Why might one have a sticky, gummy cooked cereal?
Why does brown rice requires a much longer cooking time than white rice?
How does the texture of minute rice differ from the texture of polished
rice?
What is the appearance of instant rice so much different from that of
long-grain or short - grain rice?
Why is wild rice so expensive?
How much should a cereal, as rice, be stirred? Why?
How much does rice usually increase in volume in cooking?
When cooking 1/3 cup of regular white rice, how much should you expect
to get?
What
is the primarily composition of the endosperm of the grain? What is a more detailed composition of various cereals and seeds?
How much does rice usually increase in volume in cooking?
Why does popcorn pop? What is it due to?
Why does the amount of water an uncooked cereal will absorb in the cooking process vary?
What type of flour is used for products as noodles, macaroni, or spaghetti?
How can lumping in cooked cereals can be prevented?
In the preparation of dry cereal such as grits, what is the reason that salt is added to the water at the beginning of the cooking period?
Miscellaneous Discussion
Updated: Friday, July 24, 2009. |
