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Lecture notes study book Understanding Food: Principles and Preparation of Amy Christine Brown - ISBN: 9781285954493 (PHYSIOLOGY)
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Study Guide 1
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Food Evaluation
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Chemistry of Food Composition
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CEREALSWHAT ARE CEREALS?
Edible seeds of grasses
WHEAT MAIZE
Durum wheat is Yellow and white
a non-baking maize. Bulgur wheat
wheat used for Yellow used for animal
macaroni and feed and for the
pasta products. making of polenta.
Bulgar Wheat – ______________
boiled, dried RICE BROWN AND
and cracked. WHITE
Bulgur is what Wild rice
is left over ______________ brown rice
after wheat BARLEY
kernels have Flour
been steamed, baby foods and
dried and cereals and
crushed. It used in the making Barley Oats
has been a of beer.
staple food for OATS
years in Middle Rolled oats
Eastern Oat bran
countries Instant oats
because it is an porridge
inexpensive
source of low RYE
fat protein as flour
well as being 3 grades namely
high in fiber. 1 light, medium and
cup of bulgur dark. Contains no
has fewer gluten. rye
calories, less ______________
fat and more SORGHUM
than twice the Maltabella porridge
fiber of its ________________
equivalent in Millet
brown rice. The MILLET
big plus is that Seeds of grass
the fiber ________________
content is Sorghum
insoluble
meaning it
absorbs water
and promotes
faster
elimination of
waste.
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