rice, potatoe, pasta, bread, flour, cereal, oats 0.0 / 5 ? Design & Technology: Food Technologyfood commoditiesGCSEWJEC Created by: blossomwCreated on: 08-09-21 19:44 rice :varies in? :nutritional value - white + brown? :different sizes and a property of them? :cooking methods? --size + colour + grain --white = starchy carbs, brown = NSP --long = more firm, short = more starchy --boiling + steaming 1 of 7 potatoe :in the centre? :contains? :cooking methods? --watery core called pith --starchy carbs, vitamin c, group B vitamins skin = NSP --boil, deep fry, back 2 of 7 pasta :main ingredient? :contains? :natural colouring? :useful because? --durum wheat --starchy carbs, wholemeal = NSP, iron, protein -- beetroot, carrot --long shelf life 3 of 7 flour :strong has + makes? :weak makes? :white has? :contains? --more gluten, makes bread --cake, biscuits --70-75% extraction rate --iron, vit B, fibre, carbs 4 of 7 bread :needs to be? :must add? :contains? --proved before baking --yeast so it will rise --iron, vit B, carbs, calcium 5 of 7 cereal :types? :source of? :contains? --rye, barley, oats --energy, fibre --iron, vit B + E 6 of 7 oats :source of? :comes from? :contains? --slow releasing energy --cereal plant with a protective husk round grain --iron, vit B, calcium 7 of 7
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