Reviewquestions.docx

1、ReviewquestionsReview QuestionsLecture 1: Introduction to cereal grains1.How many grains can you list?Wheat, Rice, Corn (maize), Barley, Oats, Rye, Sorghum2.Name and describe the three main parts of each grain kernel. The grain kernel has three parts. The bran is outer layer of the kernel. (Contains

2、 Vitamin B and fiber, trace mineral) The endosperm, the largest part of the kernel is made of proteins and starches. (Provide energy, Contains carbohydrates, protein and B vitamins) The germ is the seed of the plant. (Contains B vitamins, Vitamin E, iron, zinc, trace nutrients, and saturated fat)3.W

3、here did the common grains begin?Wheat. West Asia/Iraq, Southeast TurkeyRice. AsiaCorn (maize). Americas (north, south, central)Barley. EuropeOats. Scotland/IrelandRye. Northern EuropeSorghum. Africa4.Botanically, which family does the grain belong to? Grasses Family plants5.List the nutrients found

4、 in grain products.Endosperm: complex carbohydrates, proteins, and small amounts of vitamins and mineralsBran: rich in fiber, B vitamins, and some trace mineralsGerm: B vitamins, vitamin E, iron, zinc, and other trace minerals; some protein, and a small amount of saturated fat6.Name the grain forms.

5、 Whole grains, Pearled Grains, Grits, cracked grains, or steel-cut grains, Flakes or rolled grains, Meal, Bran, Germ, Flour7.Define whole grain?Complete kernel minus the hull. They cook slowly and are chewy.8.Why are whole-grain products nutritious?9.How do whole grains help our body?Lecture 2: Type

6、s of cereal grains 1.List three most important cereal grains produced in Unites States and China, respectively. Unites States: 1. Corn 2. Wheat 3. SorghumChina: 1. Rice 2. Corn 3. Wheat 2.What is the most important field crop in the US? Corn3.Which grain is important in the production of beer? Barle

7、y4.Which crop is the most drought resistant? Millets5.What is triticale? Name the primary producer of triticale. Intergeneric hybrid grain is a hybrid of wheat (Triticum) and rye (Secale) first bred in laboratories during the late 19th century. The primary producers of triticale are Poland, Germany,

8、 France, Belarus and Australia.6.What is Kamut? Khorasan wheat is an ancient grain type. This grain is twice the size of modern-day wheat and is known for its rich nutty flavor.7.Name some food legumes.Cool season food Legumes: green peas, yellow peas, chickpeas, Lentils, faba beans.Warm season food

9、 legumes: soybeans, common beans, cowpeas, peanuts8.List several pseudo grains Amaranth Quinoa Buckwheat9.Does the buckwheat contain gluten?No10.Which pseudo grain contains high protein?Amaranth, (30% protein)11.What is couscous?Couscous (KOOS-koos): Steamed, cracked endosperm of wheat kernel. Has a

10、 nutty flavor and used in cereal, salad, main dishes, and sweetened for dessert.12.What is kasha? Kasha: Roasted buckwheat that is hulled and crushed. Has a pleasant, nutty flavor. Used as breakfast cereal or side dish.Lecture 3: Problems in grain production 1.State some concerns about grain product

11、ionCan we meet the demands of the future?How has science changed agriculture?There are several concerns raised about genetically modified foods.2.List ways to store grain Grain Bins Ground Piles Cover Ground Piles Large buildings with concrete floors3.List conditions that lead to storage problems Gr

12、ain that is too wet Grain that is too warm Trying to hold grain too wet, too warm, too long Fines accumulations Uneven grain temperatures in storage Grain not checked often enough4.State issues of bad cereal grains Animal health Disease and death Feeding animals bad grain can lead to sickness and de

13、ath. Human Health Humans can get sick by eating bad meat from animals. Humans could get sick from infected grains in various food products.5.Know some field molds, storage molds and mycotoxinsField Molds - infect in field and generally grow at moistures 20%.Aflatoxins, DON, DAS, T-2, HT-2, ochratoxi

14、ns, citrinin, penicillic acid.Storage Molds: Grow at moistures of 13-20% or moistures in equilibrium with 65-90% relative humidity.genera Aspergillus and PenicilliumMycotoxins: Fungal metabolites that are toxic when consumed by animals.Lecture 4: World production of cereal grains1.Know the relations

15、hip between agriculture and human beingThe agricultural products represent the main alimentary source for 6.7 billion people.Therefore agriculture represents that fundamental sector of the world economy that has to supply food for all mankind.Cereal crops are the most important of food crops gross p

16、roduction.The world cereal production (wheat, maize, rice and rye, barley, oat, millet, sorghum) has continuously increased during the last 3 decades.2.Know the cereal grain production profiles of some countries like USA, China and India3.Know 10 main producers of each staple cereal grain.4.Know the

17、 top 1 producing country of each grainWheatChina, India, U.S.A, Russia, France, Canada, Australia, Germany, Pakistan, TurkeyRiceChina, India, Indonesia, Bangladesh, Vietnam, Thailand, Myanmar, Philippines, Brazil, JapanCornU.S.A, China, Brazil, Mexico, Argentina, india, france, Indonesia, South Afri

18、ca, ItalySoybeanNortheast of China5. List some cereal products Ready-to-Eat and Instant Cereals: Toasted cereal, Cereal flakes, Toated rice, Toasted oat rings, Formed shredded cereal, Nugget cereal6.Where is the major spring wheat and winter wheat growing area in China? 7.List of names of corn belts

19、 in China and USA. Lecture 5: Overview on cereal grain producing1.List the uses of cereal grains. Polished grainFlourBreadBakeriesPastaBreakfast cereals2.List some processing technologies of grain. DehullingMillingPolishingCookingSimmering, Microwaving, BoilingBakingExtrusionMalting and brewingFerme

20、ntation3.Be able to distinguish the differences between enrichment and fortified. Enrichment = putting back some of the nutrients lost in processingFortified = adding new nutrients or extra amounts of original nutrients4.Why it is necessary to enrich or fortify food? When the bran and germ are remov

21、ed, many nutrients are lost. Examples include white bread and most breakfast cereals. When this happens, the grain products are enriched and fortified.5.What is ABCD in grain production? A: Archer Daniels Midland Company (ADM)B: Bunge LimitedC: Cargill, IncorporatedD: Louis Dreyfus6.List some cereal

22、 food companiesGeneral Mills, Kraft Foods, Kellogg, Quaker7.What is ready to eat cereal 8.List top 6 food companies in the world. Kellogg USAGM & RalstonPost & NabiscoQuakerStore BrandsMalt O Meal CoLecture 6: Wheat overview 1.What is the scientific name for common wheat?Triticum aestivum2.List six

23、classes wheat (p34)Hard Red WinterHard Red SpringSoft Red WinterHard White WinterSoft white WinterDurum3.List three common kinds of wheat heads1. Common, which has a longer, bearded head.2. Club, which has a short head and no beard.3. Durum, which is bearded and has hard kernels.4.What is spring whe

24、at? What is winter wheat?Spring wheat is planted in the spring, grows during the summer, and matures in early fall.Winter wheat is planted in the fall, establishes itself over the winter, and grows rapidly in the spring.5.List the areas where produce wheat in China and United States.USA: Wheat produ

25、ction is concentrated in the Plains states of Kansas, Montana,Oklahoma, Texas, and Nebraska.6.Describe the different types of wheat(Kernel hardness, color, and season)Common, Poulard, Durum, Polish, Club, Emme, Spelt7.Is red kernel wheat or white wheat predominant in the US?Red-kernel wheat is predo

26、minant in the U.S.8.Know the usages of hard wheat and soft wheat.Hard wheat produces the coarse flour used in breads.Soft wheat is commonly used in cakes and cookies because it produces a finer textured Flour.9.Which wheat has most acreage in US? Hard Red Winter Wheat (HRWW)10.Which wheat has the hi

27、ghest protein content?Hard Red Spring Wheat (HRSW)11.Which wheat is only used in pasta due to its hard nature?Durum Wheat12.Where the durum wheat is grown mostly? Same northern states as hard red spring; 70-80% of the US annual production come from North Dakota. 13.What is semolina?Coarsely ground d

28、urum, the granular flour used to make a variety of pasta products.14.What the durum wheat use for? Durum wheat is the hard wheat primarily used for making semolina. Semolina is the granular flour used to make a variety of pasta products.15.Summarize the characteristics, uses and primary production a

29、reas of six basic classes of wheat.16.Summarize the usages of wheat. wheat is predominantly used for human consumption. The vast majority of wheat grown in the U.S. is made into flour. This flour can then be processed into bread, crackers, pasta, pastries, cakes, pancakes, cookie, pizza, noodles Whe

30、at can also be processed into ready-to-eat foods, alcohol, and dextrose. Besides being used for human consumption, wheat and its by-products are also used for livestock feed and supplements.17.What is wheat quality?Farmer: Grade, Yield, Disease and insect Resistance, Selling PriceMiller or processor

31、: Protein content, Flour yield, Dough strength, Baking performance, Pasta processing and pasta qualityLecture 7: Dry Milling1.Why Kansas is known as the “breadbasket” of the world?Nearly 1/5 of wheat grown in U.S. is from Kansas2.Briefly summarize the process of wheat milling1.Clean2.Temper (moisture added)3.Remove bran4.Remove germ (at right)5.Extract flour from endosperm6.Further separate, sift7.Produce flour3.List factors that affect flours quality The wheats envi