TLE 10: PREPARING CEREAL AND STARCH DISHES

• CEREAL OR GRAINS - the seeds of certain grasses, the most important of which are wheat, oats, rice, barley, corn, rye, and buckwheat
• BARLEY - is commonly used in breads, soups, stews, and health products, though it is primarily grown as animal fodder and as a source of malt for alcoholic, especially beer
• WHEAT - is typically milled into flour which is then used to make a wide range of foods including bread, crumpets, muffins, noodles, pasta, biscuits, cakes, pastries, cereal bars, sweet and savory snack foods, crackers, crisp-breads, sauces and confectionery
• RYE - is used for flour, rye bread, rye beer, and crispbread
• BUCKWHEAT - processed into groats, flour, and noodles
• REFINED CEREALS - cake, desserts, white bread, pasta, muffins, sweet or savory biscuits, white rice, pancakes, waffles, and pizza
• BRAN - the outer layer or the grain
• ENDOSPERM - the main part of the grain
• GERM - the smallest part of the grain
• STARCH - an odorless, tasteless, white substance occurring widely in plant tissues and obtained chiefly from cereals and potatoes
• FIBER - only found in foods that come from plants, ca help keep a person's healthy diet
• INDOLUBLE FIBER - the body can not digest this type of fiber
• SOLUBLE FIBER - this type of fiber can be partly digested and may help reduce the amount of cholesterol in the blood
• POTATOES - great choice of starchy food, and a good source of energy, fiber, vitamins, and potassium
• RICE AND GRAINS - low in fat, good value of money, and give energy tot he body. it contains protein fiber and B vitamins
• BREAD - a healthy choice to eat especially whole, granary, brown, and seeded varities
• PASTA - it consists of dough made from durum wheat and water
• GRAIN STARCHES - wheat flour and cornstarch are the two most common forms use in cooking, it makes sauces thickened
• ROOT AND TUBER STARCHES - potato starch, tapioca, and arrowroot, best used to thicken sauces