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CEREALS
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| Tuesday, April 28, 2009 |
EXAMINATION QUESTIONS
(1) (a) Mention the eight cereals that are used for food. (b) How may the universal consumption of cereals be accounted for?
(2) (a) Explain why cereals and cereal products are economical foods. (b) What factors should be
considered in the selection of cereals?
(3) (a) Why are cereals not easily contaminated? (b) What care in storage should be given to both
prepared and unprepared cereals?
(4) (a) Explain briefly the composition of cereals. (b) Describe the structure of cereal grains.
(5) What food substance is found in the greatest proportion in cereals?
(6) What characteristics of cereals make them valuable in the diet?
(7) What material, besides the food substances, is always present in cereals, and what are its purposes?
(8) What is the purpose of cooking cereals?
(9) (a) What occurs when starch is cooked in a liquid? (b) Describe the process of setting a cereal.
(10) (a) Mention the various methods of cooking cereals, (b) What are the advantages of the double-boiler method?
(11) (a) What influences the proportion of water required and the length of time necessary to cook cereals? (b) Is it an advantage to cook cereals for a long time? Tell why.
(12) Mention the cereals that you would use in winter and tell why you would use them.
(13) (a) Of what advantage is it to add dates to cream of wheat? (b) Mention some of the ways in
which left-over wheat cereals may be utilized.
(14) (a) Explain the three methods of cooking rice, giving the proportion of water to rice in each one. (b) How should rice grains look when they are properly cooked?
(15) Mention several ways in which to utilize left-over rolled oats.
(16) (a) What advantages have ready-to-eat cereals over unprepared ones? (b) Tell why cereals that have been toasted are said to be predigested.
(17) (a) What is the advantage of serving milk or cream with cereals? (b) How may variety be secured in the serving of cereals?
(18) (a) How are Italian pastes made? (b) Mention and describe the three principal varieties of Italian paste, (c) What tests can be applied to judge the quality of these foods?
(19) (a) Explain the first steps in cooking macaroni, (b) How much does macaroni increase upon
being boiled?
(20) (a) Why may macaroni be substituted for meat in the diet? (b) What foods used in the preparation of macaroni make it a better meat substitute?
REPORT ON MENU
After trying out the breakfast menu given in the text, send with your answers to the Examination
Questions a report of your success. In making out your report, simply write the name of the food and describe its condition by means of the terms specified in the following list?
Cream of Wheat: thin? thick? lumpy? smooth? salty? well flavored?
Rolled Oats: thin? thick? lumpy? smooth? salty? well flavored?
Scrambled Eggs: dry? moist? watery? salty? well flavored?
Buttered Toast: thin? thick? crisp? soggy? browned? not sufficiently toasted? unevenly browned?
Cocoa: smooth? strong? weak? thick? scum formed on top?
Coffee: strong? weak? muddy? clear? |
posted by neptunus @ 6:30 PM
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