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16 Cards in this Set
- Front
- Back
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Enrichment
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Replenish nutrients that removed in processing. Mandatory enrichment of nutrients include: thiamin, riboflavin, niacin, iron and folic acid
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Fortification
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Use cereals as carriers of nutrients commonly deficient in diet
Common nutrients are thiamin, niacin, riboflavin, vitamins A, B, D, calcium and folic acid |
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Bulger
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Made from whole wheat by cooking then drying and fracturing the whole grains. It is not a raw product, but time is required for it to rehydrate in hot water
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Hominy
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Consists of the whole endosperm of corn (maize kernel) which has been treated with a process called nixtamalization. Grits are the broken pieces of this
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Storage of whole grains
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~store at room temperature, tightly sealed, in a warm, dry place.
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True/False Whole grains are more perishable than milled grains (germ removed) becuz the fat contained in the germ can becuz rancid
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True
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Cooking whole grains
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The amt of Liquid varies according to:
~grain type ~tightness of pan lid ~desired moisture of finished product |
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Simmering method
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Bring recommended amt of Liquid to a boil. Add grain, reduce heat, cover and simmer for the proper cooking time. Drain any excess water, and let stand - cover to allow moisture to be uniformly distributed within the grain
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Pasta method
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Bring water to a boil, add grain, cover and simmer for the recommended amt of time. When done, pour into a strainer to remove cooking liquid. Transfer grains to a baking pan. Bake at 350°F for 5-10 minutes, until dried slightly.
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Pilaf method
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Saute Vegetables in butter or oil on medium heat then add grain and toast lightly. Add the recommended amt of Liquid, cover tightly, and simmer for the recommended amt of time. When done allow to sit for 5-10 minutes.
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Bran
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Outer layer, fiber and minerals
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Germ
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Inner layer. Fat, vitamins and essentials
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Endosperm
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Middle layer, what "white" contains
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True /False less fiber=shorter shelf life
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True
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Brown rice continents
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Bran, endosperm and germ
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True/False Higher fiber content=longer cook time
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True
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