Food Science - Exam 2

Front 1

caryopses

Back 1

grain, kernel, berry

Front 2

husk

Back 2

aka chaff - rough outer cover protecting the grain, not usually consumed but used for fiber supplements

Front 3

bran

Back 3

14.5% of the grain, layer underneath bran before undersperm is often removed during processing but contains a lot of nutrients, bran is a hard outer covering beneath husk that protects grains soft endosperm

Front 4

endosperm

Back 4

83% of the rain, largest portion of grain containing all of grains starch, the part made into flour

Front 5

germ

Back 5

2.5% of the grain, at the base of the kernel, smallest portion of grain, contains embryo for future plant, contains more fat, is sold separately, b vitamins and vitamin e, shorter shelf life because of fat content

Front 6

millet

Back 6

grain - gluten free, eaten widely as cereal in asia and africa, used as a starch source

Front 7

corn

Back 7

indigenous to mexico, very important cereal grain, important source of starch and cooking oil

Front 8

wheat

Back 8

thought to have been cultivated in the nile region. source of breads, baking flours. many varieties, but durum wheat is best known for pasta.

Front 9

oats

Back 9

native to central europe, oatmeal and flour, cakes, cookies

Front 10

barley

Back 10

indigenous to the east, malt liquor, side dish similar to rice, used in soups

Front 11

basmati rice

Back 11

grown in foothills of the himalayas, one of the finest rices, should be soaked prior to cooking, best rice for indian food

Front 12

whole grains

Back 12

foods made from the entire grain seed, usually called the kernel, which consists of the bran, germ and endosperm

excellent source of complex carbs

Front 13

BHA and BHT

Back 13

Added to cereals as a preservative

Some public concern about usage

Front 14

Flour

Back 14

Fine powder obtained from crushing the endosperm of the grain. Bran/Germ are also milled into some flours. Makes breads, crackers, thickener.

Front 15

Pasta

Back 15

Originated in china. Dried and Fresh varieties.

Front 16

Breakfast cereal

Back 16

Seventh day adventists created breakfast cereals with Dr. John Harvey Kellogg as a vegetarian option for breakfast.

Seventh day adventist Charles William Post, visited the sanitarium where it was created, took it back and started a business. Dr. Kelloggs brother saw the success and start kelloggs corn flakes.

Front 17

Fortified cereals

Back 17

Provide substantial RDA for vitamins and minerals in a persons diet.

Front 18

Fermentation

Back 18

The conversion of carbohydrates to carbon dioxide and alcohol by yeast or bacteria.

Front 19

Alcoholic Beverages

Back 19

Grains are responsible through fermentation for many alcohols, rice = sake, rice wine, barley - rye - corn = beer/liqour

Front 20

Animal Feed

Back 20

Many animal/dog foods contain corn as the main ingredient

Front 21

Nutrients Content of Grains

Back 21

Complex Carbs (Whole Grain)

Protein (not complete without complementary portion like legumes)

Fat - Low in Fat

Vitamins/Minerals - low in refined grains, high in whole grains that haven't been refined. Refined grains are often enriched/fortified with B vitamins/Iron.

Fiber - Excellent source of fiber, especially whole grains.

Front 22

Grain Dietary Reccomendations

Back 22

6 - 1 oz servings for a 2000 calorie diet

Front 23

Wheat

Back 23

14 Species, 3 species account for 90% of wheat in the world: common, club and durum. Russia grows the most, but the US is second to them.

Front 24

Growing Season - Wheat

Back 24

Winter - Hard Wheat, Higher Protein, ideal for breads and pasta

Spring - Soft Wheat, Lower protein, ideal for cookies, pastries, etc.

Front 25

Color - Wheat

Back 25

Red or White, Yellow, Amber... Once milled appear white.

Front 26

Forms of Wheat

Back 26

Flour, wheat berries, cracked wheat, rolled wheat, bulgar, farina, wheat germ and wheat bran

Front 27

Wheat Berries

Back 27

Aka Groats, Simplest form of Wheat, Not processed or Milled.

Front 28

Rolled Wheat

Back 28

Flattened between rollers, similar to rolled oats.

Front 29

Cracked Wheat

Back 29

Wheatberries ground until they crack, reducing cooking time from 1 hr to 15 min. More tender and less chewy than wheat berries.

Front 30

Bulgur

Back 30

Wheat berries ground finer than cracked wheat. Partially steamed, dried and cracked for a more pronounced flavor. Tabouleh salad.

Front 31

Farina

Back 31

Granulating the endosperm of the wheat into a fine consistency. Cream of Wheat.

Front 32

Wheat Bran

Back 32

Insoluble fiber source, specifically cellulose

Front 33

Rice

Back 33

Staple food for over half the world

Has all 8 amino acids

Asia rice is a symbol of life/fertility (thrown at bride/groom)

Front 34

White Rice

Back 34

Milled and polished to remove husk, bran and germ(b vitamins).

Front 35

Converted Rice

Back 35

Parboiled Rice, soaked, steamed and dried. Food service establishments use because it stays firm and separates.

Front 36

Instant Rice

Back 36

Cooked/Dehydrated. Minutes to prepare. Texture is not great, grains split/dry out during cooking.

Front 37

Brown Rice

Back 37

Hull removed. Contains the bran, more fibers, longer cooking time, tougher texture compared to white rice.

Front 38

Glutinous Rice

Back 38

Sweet rice, stickier and more translucent than regular white rice. Rice dumplings, rice cakes and sushi.

Front 39

Specialty Rice

Back 39

Not Enriched

Basmati, Jasmine, Texmati, Wehani and wild pecan/popcorn rice

Front 40

Rice Bran

Back 40

Efficient in lowering high blood cholesterol. Shorter shelf life

Front 41

Wild Rice

Back 41

Not rice or grain. A reedlike water plant from the great lakes region and Canada where it grows wild. Often mixed with rice. Contains twice as much protein as rice and more B vitamins. Nutty flavor. Cooked until grains pop.

Front 42

Corn

Back 42

Native to Americas

Referred to as Maize outside of US

US cultivates 50% of grains

Front 43

Dent Corn

Back 43

95% of corn grown in US

Named for its physical dent

1/2 sold as livestock feed

Stored as a buffer for next years crop

Corn syrup, alcohol, starch and canned corn

Front 44

Sweet Corn

Back 44

Yellow or White

Front 45

Corn Varieties

Back 45

Dent Corn, Sweet Corn, Flint Corn, Popcorn, Flour Corn, Pod Corn

Front 46

Forms of Corn

Back 46

Kernel Corn, Corn on the Cob

Hominy(enlarged by processing corn kernels), Hominy Grits

Cornmeal, Cornstarch,

Corn Syrup, Corn Oil

Front 47

Masa

Back 47

A word that means dough in mexico. ITs is made by cooking corn in water, after which it is ground into a pourable slurry. Masa is often used to make tortillas, tamales and many commercial corn based snacks.

Front 48

Barley

Back 48

One of the first grains cultivated by humans. Used to be thought of as manly during the gladiators. Now it is mostly used for malt, cereal, soups, livestock feed,d beery whiskey.

Front 49

Barley Varieties

Back 49

Pot, Pearled, Flaked, Barley Grits, Malt

Front 50

Farro and Spelt

Back 50

Farro is nutty, requires soaking. Spelt is a member of the wheat family, resembles wheat berries, doesn't need soaking.

Front 51

Millet

Back 51

Small grain, unleavened bread, beer, birdseed

Front 52

Sorghum

Back 52

Africa uses a lot, Asia, Central America, Pakistan, India. Porridge, Alcoholic Beverages, Biodegradable packaging

Front 53

Oats

Back 53

Hot/cold.

85% of oats grown in the states are for livestock feed.

Front 54

Varieties of Oats

Back 54

Groats, Steel Cut, Rolled and Bran

Front 55

Rye

Back 55

Second to wheat as a grain used in bread, sweeter.

Front 56

Other Grains

Back 56

Triticale (cross of wheat/rye), Kamut, Amaranth, Buckwheat, Quinoa (technically a fruit)

Front 57

Preparation of Cereal Grains

Back 57

Boiling/Simmering. Different for all grains. The amount of water and exposure to heat are the most important factors.

Before cooking, whole grains must be rinsed.

Brought to boil, add grains, 1/4 tsp salt per dry cup of grain, bring back to boil, reduce to simmer.

Front 58

Grain Consistency

Back 58

While cooking it is best to avoid stirring, which creates a gummy texture.

Front 59

Standing Time

Back 59

Grains should stand for 10-15 min after cooking. Helps separate the grains. Grains can be forked to make this happen faster after removed from heat.

Front 60

Other Cooking Methods

Back 60

Baking, Sautéing, Microwaving

Front 61

Cereal Grain Storage

Back 61

Dried - Last 6-12 months in low moisture conditions

Refrigerated - Whole Grains/Airtight

Frozen - Cooked Grains

Front 62

Pasta

Back 62

Pasta means paste or dough. Typically made of flour, salt and water. Some include egg. Most is made from Durum flour which give it the yellow flavor because of its high level of carotenoids.

Front 63

Pasta Preperation

Back 63

Boiling/Simmering to Al Dente

Front 64

Al dente

Back 64

Meaning "to the tooth" in Italia it refers to pasta this is tender, yet firm enough to offer some resistance to the teeth.

Front 65

Pasta Storage

Back 65

Dried - Cool, Dry Place

Refrigerated - Fresh Pasta, Cooked Pasta

Front 66

Starch

Back 66

from the germanic root word meaning "stiff", thickener, gelling agent, food additive. found in cereals, vegetables, roots

Front 67

Cornstarch

Back 67

Major starch source in US - 95%

Front 68

Starch in Food Products

Back 68

Thickening Agent, Edible Film, Dextrose, Starch Syrups

Front 69

Dextrose Equivalent (DE)

Back 69

A measurement of dextrose concentration. A DE of 50 means the syrup contains 50% dextrose.

Front 70

Waxy Starches

Back 70

Made entirely of Amylopectin, versus the typical Amylopectin/Amylose Structure.

Front 71

Amylose vs. Amylopectin in Starches

Back 71

Amylose - Tend to gel

Amylopectin - Do not gel, but can be gummy

Front 72

Gelatinization

Back 72

The increase in volume, viscosity and translucency of starch granules when they are heated in a liquid.

Front 73

Factors Influencing Gelatinization

Back 73

Water, Temperature, Timing, Stirring, Acid, Sugar, Fat/Protein

Front 74

Gel Formation

Back 74

Aka Gelation, Semi Solid Paste, Sufficient Amylose Necessary, Happens upon cooling.

Cornstarch has lots of Amylose, making it a good gelling agent

Front 75

Retrogradation

Back 75

The seepage of water out of an aging gel because of the contraction of the gel (bonds tighten between amylose molecules). Also known as syneresis or weeping.

-Accelerated by freezing

-waxy corn sorghum

Front 76

Dextrinization

Back 76

The breakdown of starch molecules to smaller, sweeter tasting dextrin molecule in the presence of dry heat.

-less thickening power

Front 77

Why does toasted bread taste sweeter?

Back 77

Toasting or browning breaks down amylose and amylopectin and the resulting dextrin cause toast to taste sweeter than normal bread. (same is true for gravies and cooked commercial breakfast cereal).

Front 78

Resistant Starches

Back 78

Mostly indigestible, may be used as a fiber filler for weight loss

Front 79

Modified Starches

Back 79

A starch that has been chemically or physically modified to create unique functional characteristics.

Cross linked(bridges btw starch molecules), Oxidized Starch (emulsion stabilizers, thickeners, dusted gums and marshmallows), Instant Pregelatinized Starches (instant dry pudding, gravies and sauces).

Front 80

Mother Sauces

Back 80

A sauce that serves as a springboard from which other sauces are prepared.

Bechamel - White Sauce

Espagnole - Brown Sauce

Hollandaise

Tomato

Veloute

Front 81

Small Sauce

Back 81

A secondary sauce created when a flavor is added to a mother sauce.

Front 82

Thickened Sauce Main Ingredient

Back 82

Liquid, Thickening Agent, Seasoning or Flavoring

Front 83

Glaze

Back 83

A flavor obtained from the soup stock that has been concentrated by evaporation until it attains a syrupy consistency with a highly concentrated flavor.

-longer shelf life than most sauces

Front 84

Roux

Back 84

A thickener made by cooking equal parts flour and fat. Made prior to sauce being built up and cooked.

Front 85

Beurre Manie (burr mahn-yay)

Back 85

A thickener that is a soft paste made from equal parts soft butter and flour blended together. Added at the end of sauce production, just before serving.

Front 86

Slurry

Back 86

A thickener made from combining starch and a cooled liquid. Mix into simmering sauce.

Front 87

Au Jus

Back 87

Served in its own natural juices, a term usually referred in reference to roasts.

Front 88

Deglaze

Back 88

To add liquid to pan drippings and simmer/stir to dissolve and loosed cooked-on particles sticking to the bottom of the pan.

Front 89

Reduction

Back 89

The process in which a liquid is simmered or boiled until the volume is reduced through evaporation, leaving a thicker, more concentrated, flavorful mass or the product of this process.

Front 90

Storage Sauces

Back 90

Refrigeration Mostly! Out of the temp danggaaa Zone. Keep below for 40 and over 140.