Quiz Cookery Week #5

Is any grain that is used for food.

• cereals

• starches

• eggs

• vegetables

The most common cereal produced in the western world and it is used in making bread, muffins, noodles,

pasta, biscuits, cakes, pastries, confectionery and other

culinary applications.

• rice

• oats

• barley

• wheat

Are one of the hardest cereals. They are either rolled into

flakes or ground into tin rolled three grades of oatmea

• wheat

• oats

• barley

• maize

Are made of pearl barley when the grains are husked, steamed, rounded, and polished.

• maize

• barley

• oats

• rice

Also known as corn, sweetcorn or corn-onthe cob and besides being served as a vegetable, it is processed into

cornflakes and corn flour.

• oats

• rice

• corn maize

• barley

Classified according to its mode of cultivation, grain length and texture. It comes from various forms depending on its type and the way it is processed.

• rice

• oats

• barley

• wheat

Refers to the starches as originally derived from its plant source.

• natural starches

• modified starches

• purified starches

• cereals

Starches that have been altered physically or chemically, to modify

one or more of its key chemicals and/or physical property.

• natural starches

• modified starches

• purified starches

• cereals

May be separated from grains and tubers by a process called wet milling. This procedure employs various techniques of grinding, screening, and centrifuging to separate the

starch from fiber, oil, and protein.

• natural starches

• modified starches

• purified starches

• cereals

Used for preparing sauces which easily get scorched when cooked directly on the stove.

• double boiler

• steamer

• strainer

• channel knife