6.2 Concept Review Cookery of Cereals and Pastas

  1. Label whole grain
    Diagram of a whole wheat grain, with three arrows.
  2. How does the amount of processing affect sensory properties of the oatmeal?

 

  1. Define:

hominy —

hominy grits —

bulgur —

farina —

durum wheat —

semolina —

couscous —

pasta —

malt —

 

  1. How do the following affect the proportion of water to cereal? Why?

size of particle

 

size of recipe

 

  1. What is the major compositional difference between noodle and macaroni products?

 

 

  1. What is the appropriate ratio of cooking water to dry pasta? Compare to ratios for rice and cereal.

 

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