Cereals are grain or seeds of cultivated grasss, which provide a stape food for humans and their livestock. It includes wheat , rice, corn, oats, barley and rye. The nutritional value of cereals depend on their s and carbohydrate content. They also provide protein and vitamin B, but are deficient in certain essential amino acids and are low ibnn clcium. Hence, for abalanced diet cereals must be supplemented with dairy products, fresh vegetable and fruits.
Cooking cereals requires special attention and needs to applu spcial methods as it tends to stic o burn or change oclour or it becomes tooo stiff or soft . The word farinaceous is often used to describe cereal -based product with high statch content .
Alll cereal products are capable of absorbing moisture so the storeroom must be dry, cool and dwewell-ventilated. They shoulk be kept in containers with tight fittting lids.
Types of cereals:
-Corn (maize): corn originated in Mexico and is called maize in America. It is usualllu eaten plain or processed into grounded form and cooked as pancke. Corn can be served as an accompaniment for a dish. Corn Chowder is very popular as a soup . Other products from cotn are Bourboon Whisky from fermented corn, corn syrpk, corn oil, etc.
-Rice (Riz) Rice is high in statch but very lllowin protein, fats and minerals. Most rice are consumed plished, therefore it is low in dietary fibre or roughage.
Vaarieties orice:
1. Regular milled rice: the outer coating of the grain is removed . It has lost most ofthe vitamns and minerals, but this is preferred by consumers.
2.Parboiled rice; steamed before millling to retain much f the nutrients..
3Instant rice: fully cooked, dehydrated before packaging .
4. wild rice: not rice, but seeeds from grass of north USA used very often to accompany game dishes.
-Barley (Ogre): Thewhole rain of barley is known as pot or scotch barley and requires soaking overnigt.. Pearl barley has most of the bran germ removed and it is then polished .
-Oats : Oats are one of the hardest cereals and re rowan in large quantities in Scotland and north of England. Oats have the highest food value of any of the cereals . It contains a good proportion of protein an fat.
Cooking cereals requires special attention and needs to applu spcial methods as it tends to stic o burn or change oclour or it becomes tooo stiff or soft . The word farinaceous is often used to describe cereal -based product with high statch content .
Alll cereal products are capable of absorbing moisture so the storeroom must be dry, cool and dwewell-ventilated. They shoulk be kept in containers with tight fittting lids.
Types of cereals:
-Corn (maize): corn originated in Mexico and is called maize in America. It is usualllu eaten plain or processed into grounded form and cooked as pancke. Corn can be served as an accompaniment for a dish. Corn Chowder is very popular as a soup . Other products from cotn are Bourboon Whisky from fermented corn, corn syrpk, corn oil, etc.
-Rice (Riz) Rice is high in statch but very lllowin protein, fats and minerals. Most rice are consumed plished, therefore it is low in dietary fibre or roughage.
Vaarieties orice:
1. Regular milled rice: the outer coating of the grain is removed . It has lost most ofthe vitamns and minerals, but this is preferred by consumers.
2.Parboiled rice; steamed before millling to retain much f the nutrients..
3Instant rice: fully cooked, dehydrated before packaging .
4. wild rice: not rice, but seeeds from grass of north USA used very often to accompany game dishes.
-Barley (Ogre): Thewhole rain of barley is known as pot or scotch barley and requires soaking overnigt.. Pearl barley has most of the bran germ removed and it is then polished .
-Oats : Oats are one of the hardest cereals and re rowan in large quantities in Scotland and north of England. Oats have the highest food value of any of the cereals . It contains a good proportion of protein an fat.
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