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Healthy Food Lahr
Grain Foods
| Question | Answer |
|---|---|
| Starchy grains that are suitable to use as food | Cereal |
| Whole seed of a cereal | Kernel |
| Outer protective covering of kernel | Bran |
| Holds the food supply that the plant uses to grow most of the starch | Endosperm |
| Reproductive part of the plant | Germ |
| Parts of the kernel | Bran, endosperm, germ |
| Corn, wheat, Rice, Oats, Barley, Rye | Grains |
| Products have had the bran and germ removed | Refined |
| Cereal products that contain all three parts of the kernel | Whole grain |
| Grains that have added nutrients to replace those lost during processing | Enriched |
| Elastic protein structure that provides the structure in baked goods | Gluten |
| All-purpose, Cake, Instant, quick-mixing, self-rising, whole wheat | Types of wheat flour |
| Flour made from milled and sifted blend of different varieties of wheat | All-purpose flour |
| Made from soft wheat used for making cakes and other baked products with delicate textures | Cake flour |
| Used to make gravies and sauces | Instant or quick-mixing flour |
| All purpose flour with added leavening agents and salt | Self-rising flour |
| Made by milling the entire wheat kernel so it contains the bran, germ, and endosperm; nutty flavor | Whole wheat flour |
| Made from cooked potatoes that have been dried and ground | Potato flour |
| Sifted buckwheat meal used to make pancakes | Buckwheat flour |
| Finely ground whole grain flour made by sifting rye meal | Rye flour |
| Made from ground soybeans; must be combined with wheat flour; strong flavor | Soy flour |
| Made by milling rice; popular in Asia and the Far East | Rice flour |
| White starchy endosperm of the rice kernel | White rice |
| Hull is removed but contains the bran,germ and endosperm | Brown rice |
| Dry, fluffy when cooked; use as a side dish | Long grain rice |
| Small sticky when cooked, used in puddings | Short grain rice |
| Rice has been steeped or soaked in warm water, drained, steamed, and dried | Parboiled or converted rice |
| Rice that has been cooked, rinsed and dried by a special process before packaging; made in minutes | Pre-cooked or instant rice |
| Seed of a grass that grows in marshes of Minnesota and Canada; expensive | Wild rice |
| Nutritious, shaped dough made from semolina | Pasta |
| Made from ground white or yellow corn | Cornmeal |
| Popular food in the South; corn minus the hull and germ | Hominy |
| Refined starch obtained from the endosperm of corn; used to thicken things | Cornstarch |
| Whole barley grain minus the hull; high in minerals | Pearl barley |
| Whole wheat that has been cooked, dried, partly debranned, and cracked | Bulgar wheat |
| The germ portion of the wheat kernel separated during milling; high in vitamins and minerals | Wheat germ |
| Wheat product made by grinding and sifting wheat that has had bran and germ removed (Cream of Wheat) | Farina |
| Granules of precooked, dried semolina; cooks quickly | Couscous |
| Benefits of cereal products | Nutritious, economical, versatile, long shelf life, low in fat, sodium, and sugar |
| Nutritional value of cereal | 1-ounce; 1/2 cup cooked cereal, rice, or pasta; excellent source of complex carbohydrate and protein |
| Enriched product ingredients | thiamin, niacin, riboflavin, folic acid, iron |
| Cost of cereal products | Generally inexpensive, Ready-to-eat, Presweetened, small boxes,pasta dishes with seasonings and sauces, and wild rice cost more |
| Storage of cereal products | Tightly covered, cool, dry place; Breakfast foods keep 2-3 months; Brown and wild rice keeps 6 months; Pasta and white rice keeps 1 year |
Created by:
dltn_petrysz