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Grains Study Guide
Culinary
| Question | Answer |
|---|---|
| What is the definition of grain? | the edible fruit, in the form of a kernel or seed, of a grass |
| What are the 4 parts of a kernel? | endosperm, bran, germ, and husk |
| What is the endosperm? | the largest component of a grain kernel and consists of carbohydrates and small amount of protein |
| What is the bran? | tough outer layer grain that covers the endosperm |
| What is the germ? | the smallest part of a grain kernel and contains a small amount of natural oils as well as vitamins and minerals |
| What is the husk? | inedible, protective outer covering of a grain. |
| Define whole grain. | A grain that only has the husk removed |
| Define refined grain. | the germ, bran, or both is removed. |
| 3 examples of a whole grain. | brown rice, oats, wild rice |
| 3 examples of refined grain. | milled grain, pearled grain, rolled grain |
| What is the difference between whole grain and refined grain? | whole grains take longer to cook than refined grains. |
| Define "Al Dente". | meaning "to the tooth", there should be a slight resistance in the center of the pasta when cooked. |
| How much volume does pasta gain when cooked? | at least doubles in volume |
| How much does volume does rice gain when cooked? | about triples in volume |
| How does gluten affect pasta? | provides the strength to hold the shape, form, and texture to the dough when cooked |
| Define tubed pasta. | pasta that is pushed through an extruder and then fed though a cutter |
| Examples of tubed pasta. | elbows, cellentani, penne |
| Define stuffed pasta. | stuffed that has been formed by hand or a machine |
| Examples of stuffed pasta. | ravioli, tortellini, tortelloni |
| Define ribbon pasta. | thin, round or flat, ribbonlike strand of pasta |
| Examples of ribbon pasta. | egg noodle, spaghetti, capellini |
| Define shaped pasta. | pasta that has been extruded into complex shapes. |
| Examples of shaped pasta. | corkscrew, bowtie, jumbo shells |
| What is a roux made of? | a mixture of equal amounts of flour and fat |
| Define coagulation. | process of protein changing |
| Define gelatinization. | process of a heated starch absorbing moisture and swelling, which thickens the liquid. |
| What kind of sauce was made for mac and cheese and alfredo? | roux |
| What is the hot service for grains? | 140F for 15 seconds |
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