Cereals + Safety Precautions
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43 Terms
It is a kind of grain used to make human and animal food.
These are mostly made from wheat, oats, rice, rye, barley, millet, quinoa, and corn.
They can be cooked and eaten whole, ground into flour to make a variety of cereal foods like bread, pasta, and noodles, or made into ready-to- eat breakfast cereals.
Bread, Breakfast cereal grain, Muffins, Rice cakes, Popcorn
Types of Grain Foods
It is the most common and popular cereal used as a staple food in tropical and temperate countries and restaurants all over the world.
It is a variety of rice rich in the vitamin B group particularly thiamine, riboflavin, niacin, and minerals like iron, potassium, phosphorous, and magnesium.
It is a variety of rice usually eaten unhulled or partially hulled, and has a red husk, rather than the more common brown because of its anthocyanin content. This type of rice has a nutty flavor and has a higher nutritional value compared to polished rice.
It is the staple cereal in Africa and South American continents and is used as animal feed worldwide.
It is the flaked form of maize.
It is a prime cereal consumed in temperate zones like Australia, North America, Europe, and New Zealand. It is a major ingredient in bread, biscuits, pastries, porridge, cakes, crackers, pancakes, muesli, pies, cookies, rolls, muffins, doughnuts, gravy, and some breakfast cereals.
It is a popular and highly nutritious cereal grown for malting. It is also a popular livestock food in lands that are incapable of growing wheat due to financial or climatic conditions.
It is a cereal consumed in Africa and Asia and is also considered a good livestock feed.
It is a porridge made from millet grown in Africa and Asia and is extremely popular in China, Germany, and Russia. It is also used in alcoholic beverages and sometimes used as bird and animal feed.
It is a staple cereal in Scotland; also used as livestock feed.
It is an important cereal grown in cold climates used to make breads, beer, whiskeys, vodka, and also used as animal fodder.
Source of energy, Prevents cancer, Prevents constipation and colon disorders, Maintains blood sugar level, Provides protein, Source of vitamins
Health Benefits of Cereals
Cereals belong to the complex carbohydrates food group and are rich sources of minerals, vitamins, carbohydrates, oils, proteins, and fats. Whole cereal grains have an outer bran coat, a starchy endosperm, and a germ.
Bran
The layers of the kernel that make up 5% of its composition. It is rich in fiber and minerals. This layer contains high amounts of thiamine and riboflavin.
Aleurone
This layer lies just below the bran and is exposed during the refining process when the bran layer is removed. This layer is rich in phosphorous, proteins, fat, and thiamin.
Endosperm
It is the large central part of the kernel with a high percentage of starch and protein and low in vitamin or mineral content but is unfortunately lost during processing.
Germ
It is the structure at the rear part of the kernel rich in protein, fat, minerals, and vitamins during the germination process.
It plays an important role in the safety of workers and customers.
Electric appliances can cause fire and electric shock if not properly connected. To avoid cuts, bruises and other serious accidents, use kitchen machinery with care.
The personnel must assure their safety inside the food service area through strict observance of safety regulations. Employees must have a safety training program that will serve as a guide for them
They are one of the possible accident victims in food service establishments.
Accident prevention and safety education are standard procedures that must be observed in the food service industry to minimize occupational hazards.
1. If you spill anything, wipe it out.
2. If you drop anything, pick it up.
3. Keep the floor clean and dry.
4. Always watch your step.
5. Walk, do not run.
6. Mop and mop-dry small areas at a time.
7. Report defective equipment immediately.
8. Remove or report all aisle obstructions.
1. When using a knife, focus on the job at hand.
2. Cut away from the body.
3. Keep the knife edge away from the body.
4. Always use a cutting board.
5. Keep knives properly stored; do not leave them in the sink.
6. Keep knife edge sharp.
7. Use the proper knife for the job, such as boning, carving, paring, etc.
8. Use knives only for cutting food, not for opening cans or pounding ingredients.
1. Know the hazards of the machine before using it.
2. Always switch off or unplug before cleaning or adjusting a machine.
3. Machines should be switched off before being plugged in.
4. Do not start mixing machines until the bowl is properly placed and the beater is securely fastened.
5. Always use choppers and wooden tampers when grinding meat.
6. Never reach into a vegetable chopper, meat grinder, or ice grinder when these machines are switched on.
1. Handle china and glassware with care.
2. Discard chipped or broken ware immediately in a special container to prevent injuries.
3. Do not mix china and glassware with metal pots and pans.
4. Do not store pins or tacks in china or glassware.
5. If you know or suspect the presence of broken glass in soapy water, drain water first, then remove the broken pieces.
6. Use pan and brush or broom to sweep off broken glasses.
7. Use a damp paper towel to pick up glass slivers.
8. Do not deposit glass slivers in waste baskets, garbage, or refuse cans.
1. Never handle any electric switch with wet hands or wet towels.
2. Do not stand on a wet floor when turning on electricity.
3. Always report frayed electrical cords and grounded electrical plugs.
4. Never turn on a gas burner without lighting it.
5. When handling the dishwashing machine, learn to distinguish between the hot water, steam, and waste valves.
6. Do not pour coffee from the pot so rapidly that it splashes over.
7. Use dry pot holders when handling hot utensils.
8. Keep stove top and hood grease-free.
1. Do not attempt to retrieve a spoon or any other article dropped into the bowl of the mixer while it is in motion.
2. The frying pan should never be filled more than half-full. Only dry food should be put into it.
3. Use a minimum amount of water when boiling.
4. Do not place cooking utensil with handles jutting out over the edge of the stove.
5. Always keep cooking utensils off the floor.
6. Use long-handled tongs to keep clear of spattering fat when frying.
Serving and Clearing
1. Avoid overloading trays.
2. Remove defective glass or china.
3. Avoid overfilling liquid containers.
4. Wipe off spills or food particles immediately. 5. Wear sensible work shoes.
6. Keep uniform clear of pins or jewelry.
7. Stack dishes in such a manner that they will not topple.
8. Give proper warning when passing anyone while carrying food or dishes.
9. Keep to the right when rounding corners.
Cool the burn with cold water. Do not put grease, ointments, or oil on a burn- they can make it worse. Do not try to clean a burn or break blisters. Call a physician.
Pull the plug out if an appliance is involved or turn off the electric power, if possible. If you touch a person still in contact with electricity, you will get just as severe a shock.
Stop severe bleeding. Cover wounds with sterile dressing. Keep the person comfortable and warm.
Call a physician. If the container is available, use the antidote recommended on the label.
Breads
Wholemeal, wholegrain, white, rye, pita, lavash, naan, focaccia, crispbreads, damper