Reviewquestions.docx
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Reviewquestions.docx
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Reviewquestions
ReviewQuestions
Lecture1:
Introductiontocerealgrains
1.Howmanygrainscanyoulist?
Wheat,Rice,Corn(maize),Barley,Oats,Rye,Sorghum
2.Nameanddescribethethreemainpartsofeachgrainkernel.
Thegrainkernelhasthreeparts.
–Thebranisouterlayerofthekernel.(ContainsVitaminBandfiber,tracemineral)
–Theendosperm,thelargestpartofthekernelismadeofproteinsandstarches.(Provideenergy,Containscarbohydrates,proteinandBvitamins)
–Thegermistheseedoftheplant.(ContainsBvitamins,VitaminE,iron,zinc,tracenutrients,andsaturatedfat)
3.Wheredidthecommongrainsbegin?
∙Wheat...WestAsia/Iraq,SoutheastTurkey
∙Rice...Asia
∙Corn(maize)...Americas(north,south,central)
∙Barley...Europe
∙Oats...Scotland/Ireland
∙Rye...NorthernEurope
∙Sorghum...Africa
4.Botanically,whichfamilydoesthegrainbelongto?
GrassesFamilyplants
5.Listthenutrientsfoundingrainproducts.
Endosperm:
complexcarbohydrates,proteins,andsmallamountsofvitaminsandminerals
Bran:
richinfiber,Bvitamins,andsometraceminerals
Germ:
Bvitamins,vitaminE,iron,zinc,andothertraceminerals;someprotein,andasmallamountofsaturatedfat
6.Namethegrainforms.
Wholegrains,PearledGrains,Grits,crackedgrains,orsteel-cutgrains,Flakesorrolledgrains,Meal,Bran,Germ,Flour
7.Definewholegrain?
Completekernelminusthehull.Theycookslowlyandarechewy.
8.Whyarewhole-grainproductsnutritious?
9.Howdowholegrainshelpourbody?
Lecture2:
Typesofcerealgrains
1.ListthreemostimportantcerealgrainsproducedinUnitesStatesandChina,respectively.
UnitesStates:
1.Corn2.Wheat3.Sorghum
China:
1.Rice2.Corn3.Wheat
2.WhatisthemostimportantfieldcropintheUS?
Corn
3.Whichgrainisimportantintheproductionofbeer?
Barley
4.Whichcropisthemostdroughtresistant?
Millets
5.Whatistriticale?
Nametheprimaryproduceroftriticale.
•Intergenerichybridgrain
–isahybridofwheat(Triticum)andrye(Secale)firstbredinlaboratoriesduringthelate19thcentury.
–TheprimaryproducersoftriticalearePoland,Germany,France,BelarusandAustralia.
6.WhatisKamut?
Khorasanwheatisanancientgraintype.Thisgrainistwicethesizeofmodern-daywheatandisknownforitsrichnuttyflavor.
7.Namesomefoodlegumes.
CoolseasonfoodLegumes:
greenpeas,yellowpeas,chickpeas,Lentils,fababeans.
Warmseasonfoodlegumes:
soybeans,commonbeans,cowpeas,peanuts
8.Listseveralpseudograins
–Amaranth
–Quinoa
–Buckwheat
9.Doesthebuckwheatcontaingluten?
No
10.Whichpseudograincontainshighprotein?
Amaranth,(30%protein)
11.Whatiscouscous?
Couscous(KOOS-koos):
Steamed,crackedendospermofwheatkernel.Hasanuttyflavorandusedincereal,salad,maindishes,andsweetenedfordessert.
12.Whatiskasha?
Kasha:
Roastedbuckwheatthatishulledandcrushed.Hasapleasant,nuttyflavor.Usedasbreakfastcerealorsidedish.
Lecture3:
Problemsingrainproduction
1.Statesomeconcernsaboutgrainproduction
Canwemeetthedemandsofthefuture?
Howhassciencechangedagriculture?
Thereareseveralconcernsraisedaboutgeneticallymodifiedfoods.
2.Listwaystostoregrain
•GrainBins
•GroundPiles
•CoverGroundPiles
•Largebuildingswithconcretefloors
3.Listconditionsthatleadtostorageproblems
•Grainthatistoowet
•Grainthatistoowarm
•Tryingtoholdgraintoowet,toowarm,toolong
•Finesaccumulations
•Unevengraintemperaturesinstorage
•Grainnotcheckedoftenenough
4.Stateissuesofbadcerealgrains
•Animalhealth
–Diseaseanddeath
–Feedinganimalsbadgraincanleadtosicknessanddeath.
•HumanHealth
–Humanscangetsickbyeatingbadmeatfromanimals.
–Humanscouldgetsickfrominfectedgrainsinvariousfoodproducts.
5.Knowsomefieldmolds,storagemoldsandmycotoxins
●FieldMolds-infectinfieldandgenerallygrowatmoistures>20%.
⏹Aflatoxins,DON,DAS,T-2,HT-2,ochratoxins,citrinin,penicillicacid.
●StorageMolds:
Growatmoisturesof13-20%ormoisturesinequilibriumwith65-90%relativehumidity.
⏹generaAspergillusandPenicillium
●Mycotoxins:
Fungalmetabolitesthataretoxicwhenconsumedbyanimals.
⏹
Lecture4:
Worldproductionofcerealgrains
1.Knowtherelationshipbetweenagricultureandhumanbeing
●Theagriculturalproductsrepresentthemainalimentarysourcefor6.7billionpeople.
●Thereforeagriculturerepresentsthatfundamentalsectoroftheworldeconomythathastosupplyfoodforallmankind.
●Cerealcropsarethemostimportantoffoodcropsgrossproduction.
●Theworldcerealproduction(wheat,maize,riceandrye,barley,oat,millet,sorghum)hascontinuouslyincreasedduringthelast3decades.
2.KnowthecerealgrainproductionprofilesofsomecountrieslikeUSA,ChinaandIndia
3.Know10mainproducersofeachstaplecerealgrain.
4.Knowthetop1producingcountryofeachgrain
Wheat
China,India,U.S.A,Russia,France,Canada,Australia,Germany,Pakistan,Turkey
Rice
China,India,Indonesia,Bangladesh,Vietnam,Thailand,Myanmar,Philippines,Brazil,Japan
Corn
U.S.A,China,Brazil,Mexico,Argentina,india,france,Indonesia,SouthAfrica,Italy
Soybean
NortheastofChina
5.Listsomecerealproducts
Ready-to-EatandInstantCereals:
Toastedcereal,Cerealflakes,Toatedrice,Toastedoatrings,Formedshreddedcereal,Nuggetcereal
6.WhereisthemajorspringwheatandwinterwheatgrowingareainChina?
7.ListofnamesofcornbeltsinChinaandUSA.
Lecture5:
Overviewoncerealgrainproducing
1.Listtheusesofcerealgrains.
●Polishedgrain
●Flour
●Bread
●Bakeries
●Pasta
●Breakfastcereals
2.Listsomeprocessingtechnologiesofgrain.
●Dehulling
●Milling
●Polishing
●Cooking
⏹Simmering,Microwaving,Boiling
●Baking
●Extrusion
●Maltingandbrewing
●Fermentation
3.Beabletodistinguishthedifferencesbetweenenrichmentandfortified.
Enrichment=puttingbacksomeofthenutrientslostinprocessing
Fortified=addingnewnutrientsorextraamountsoforiginalnutrients
4.Whyitisnecessarytoenrichorfortifyfood?
Whenthebranandgermareremoved,manynutrientsarelost.Examplesincludewhitebreadandmostbreakfastcereals.Whenthishappens,thegrainproductsareenrichedandfortified.
5.WhatisABCDingrainproduction?
A:
ArcherDanielsMidlandCompany(ADM)
B:
BungeLimited
C:
Cargill,Incorporated
D:
LouisDreyfus
6.Listsomecerealfoodcompanies
GeneralMills,KraftFoods,Kellogg,Quaker
7.Whatisreadytoeatcereal
8.Listtop6foodcompaniesintheworld.
KelloggUSA
GM&Ralston
Post&Nabisco
Quaker
StoreBrands
MaltOMealCo
Lecture6:
Wheatoverview
1.Whatisthescientificnameforcommonwheat?
Triticumaestivum
2.Listsixclasseswheat(p34)
●HardRedWinter
●HardRedSpring
●SoftRedWinter
●HardWhiteWinter
●SoftwhiteWinter
●Durum
3.Listthreecommonkindsofwheatheads
1.Common,whichhasalonger,beardedhead.
2.Club,whichhasashortheadandnobeard.
3.Durum,whichisbeardedandhashardkernels.
4.Whatisspringwheat?
Whatiswinterwheat?
●Springwheatisplantedinthespring,growsduringthesummer,andmaturesinearlyfall.
●Winterwheatisplantedinthefall,establishesitselfoverthewinter,andgrowsrapidlyinthespring.
5.ListtheareaswhereproducewheatinChinaandUnitedStates.
USA:
WheatproductionisconcentratedinthePlainsstatesofKansas,Montana,
Oklahoma,Texas,andNebraska.
6.Describethedifferenttypesofwheat
(Kernelhardness,color,andseason)
Common,Poulard,Durum,Polish,Club,Emme,Spelt
7.IsredkernelwheatorwhitewheatpredominantintheUS?
Red-kernelwheatispredominantintheU.S.
8.Knowtheusagesofhardwheatandsoftwheat.
Hardwheatproducesthecoarseflourusedinbreads.
SoftwheatiscommonlyusedincakesandcookiesbecauseitproducesafinertexturedFlour.
9.WhichwheathasmostacreageinUS?
HardRedWinterWheat(HRWW)
10.Whichwheathasthehighestproteincontent?
HardRedSpringWheat(HRSW)
11.Whichwheatisonlyusedinpastaduetoitshardnature?
DurumWheat
12.Wherethedurumwheatisgrownmostly?
Samenorthernstatesashardredspring;70-80%oftheUSannualproductioncomefromNorthDakota.
13.Whatissemolina?
Coarselygrounddurum,thegranularflourusedtomakeavarietyofpastaproducts.
14.Whatthedurumwheatusefor?
Durumwheatisthehardwheatprimarilyusedformakingsemolina.Semolinaisthegranularflourusedtomakeavarietyofpastaproducts.
15.Summarizethecharacteristics,usesandprimaryproductionareasofsixbasicclassesofwheat.
16.Summarizetheusagesofwheat.
•wheatispredominantlyusedforhumanconsumption.
•ThevastmajorityofwheatgrownintheU.S.ismadeintoflour.
•Thisflourcanthenbeprocessedintobread,crackers,pasta,pastries,cakes,pancakes,cookie,pizza,noodles
•Wheatcanalsobeprocessedintoready-to-eatfoods,alcohol,anddextrose.
•Besidesbeingusedforhumanconsumption,wheatanditsby-productsarealsousedforlivestockfeedandsupplements.
17.Whatiswheatquality?
Farmer:
Grade,Yield,DiseaseandinsectResistance,SellingPrice
Millerorprocessor:
Proteincontent,Flouryield,Doughstrength,Bakingperformance,Pastaprocessingandpastaquality
Lecture7:
DryMilling
1.WhyKansasisknownasthe“breadbasket”oftheworld?
Nearly1/5ofwheatgrowninU.S.isfromKansas
2.Brieflysummarizetheprocessofwheatmilling
1.Clean
2.Temper(moistureadded)
3.Removebran
4.Removegerm(atright)
5.Extractflourfromendosperm
6.Furtherseparate,sift
7.Produceflour
3.Listfactorsthataffectflour’squality
●Thewheat’senvi
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