JC HE worksheets

1. Cereals/Raising Agents worksheet Name:__________________
JC HOME ECONOMICS ~ CEREALS WORKSHEET
Q1. Name the parts of the cereal grain:
a)___________________
b)___________________
c)___________________
Q2. Give three reasons why cereals should be included in the diet:
1)________________________________________________________
2)________________________________________________________
3)________________________________________________________
Q3. Give two effects of heat on cereals:
i)________________________________________________________
ii)________________________________________________________
Q4. A C___________ is a person who is allergic to G___________ found in
wheat.
Q5. The outer layer of a cereal grain is called the B_______ layer. This is a
good source of F_________ in the diet, which aids P_____________, and
thus the removal of W_________ from the body.
Q6. Name two raising agents used in baking and suggest a different use for
each:
Raising agent Use
1)
2)
Q7. What is a fortified food? ___________________________________
__________________________________________________________
Explain why some cereal products such as breakfast cereals may be
fortified? __________________________________________________
Q8. Match the following products to the correct type of cereal:
Porridge/Popcorn/Pasta/Rice Krispies/Museli/Flour/Cornflakes/Rice Paper
Wheat Rice Oats Maize
Q9. The main nutrient found in cereals is C_____________. This is
essential for providing H________ and E_________ in the body.

2. Cereals/Raising Agents worksheet Name:__________________
Q10. Name three types of flour used in baking and suggest a different use
for each: *Flour Type: *Use:
1)_____________ ______________________________________
2)_____________ ______________________________________
3)_____________ ______________________________________
Q11. What is the difference between a wholegrain cereal product and a
refined cereal product? _______________________________________
__________________________________________________________
Give two examples of :
a) a refined cereal: 1)___________________ 2)____________________
b) a wholegrain cereal: 1)_________________ 2)____________________
Q12. How many servings per day should a person eat from the Bread, cereal
and potato group? _________. Give an example of three typical servings:
1)__________________ 2)________________ 3)__________________
Q13. The type of fat found in cereals is: __________________________
The type of protein found in cereals is: __________________________
Q14. Explain the term ‘al dente’ sometimes referred to when cooking cereals?
__________________________________________________________
Q15. List four rules to follow when making pastry:
1)___________________________ 2)___________________________
3)___________________________ 4)___________________________
Name two types of pastry you are familiar with?
1)__________________________ 2)____________________________
Q16. What is the function of the raising agent in bread making?
__________________________________________________________
Q17. Match the following methods of cake making to the examples below:
Melting method Fat and sugar are beaten well together e.g. Queen cakes
Whisking method Fat is rubbed into the flour e.g. S____________
Creaming method Wet ingredients are melted then added to the dry
ingredients e.g. G_______________
Rubbing-in method Eggs & sugar are whisked together until fluffy, then
flour is added e.g. S__________ R_________