8 complete the table below key terms from chapter 16

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8) Complete the table below: Key terms from Chapter 16 Questions BARLEY List two forms of this grain used in food product preparation. Pearled barley – used to make barley flour, grits, and flakes; and flaked barley – rolled or pressed and used primarily as hot cereal BULGUR WHEAT This form of wheat has been partially steamed, dried, and then cracked to produce a more pronounced flavor and is commonly used to make tabbouleh...a type of salad. True or false? True CORN What is used to classify corn? Kernel type and color CORNMEAL Due to its higher fat content, breads made from cornmeal have a shorter shelf life than those made from wheat. True or False? True LONG-GRAIN WHITE RICE To prepare this grain, what is the ratio of liquid to grain? 1 cup water to ½ cup uncooked rice MILLET Millet is a poor substitute for wheat in the making of leavened bread...why? It contains insufficient amounts of gluten, which is required for bread to rise properly OATS What type/form of oats are pre-gelatinized to make for a fast get away at breakfast? Rolled/instant oats Page 2 of 4
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QUINOA Sometimes referred to as “Inca rice,” this grain must be rinsed to remove the bitter coating. True or False? True SHORT-GRAIN BROWN RICE This type of rice is slightly higher in fiber than white rice...why? Because of the presence of the outer covering of bran WILD RICE Not a grain at all, this is really what type of plant? A reed-like water plant harvested from the areas in the Great Lakes region and in Canada 9) Define the following terms: a. Bran: hard outer covering just under the husk that protects the grains soft endosperm b. aleurone layer: a less fibrous coating just beneath the bran c. endosperm: largest portion of the grain, containing all the grain’s starch d. germ: smallest portion of the grain, and the embryo for a future plant e. whole grains: foods made from the entire grain seed (usually called the kernel) which consists of the brain, germ, and endosperm f.
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  • Summer '17
  • Tracy Grgich
  • cereal grains

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