What is oatmeal?
A: Oatmeal is a preparation of oats that have been de-husked, steamed, and
flattened, or a coarse flour of hulled oat grains (groats) that have either
been milled (ground) or steel-cut.
Ground oats are also called what?
A: White oats.
Steel-cut oats are known as what?
A: Coarse oatmeal, Irish oatmeal, or pinhead oats.
Rolled oats were traditionally thick old-fashioned oats
but can be made what?
A: Thinner or smaller and may be categorized as quick oatmeal or instant oat
meal depending on the cooking time required.
What determines the cooking time?
A: Cooking time is determined by the size of the oats and the amount of
precooking.
The oat grains are de-husked by impact and are then
what?
A: Heated and cooled to stabilize the groats, the seed inside the husk.
The groats may be milled to produce what?
A: Fine, medium, or coarse oatmeal.
Steel-cut oats may be small and contain what?
A: Broken groats from the de-husking process.
Rolled oats are steamed and flattened what?
A: Whole oat groats.
Old-fashioned oats may be thick and require what?
A: A longer cooking time.
Quick cooking rolled oats are cut into small pieces
before being what?
A: Steamed and rolled.
Instant oatmeal is cooked and dried, often with what?
A: A sweetener and flavorings added.
Both types of rolled oats may be eaten uncooked, as in
muesli, or may be cooked with water or
milk to make what?
A: Porridge.
In some countries, rolled oats are eaten raw or
toasted with what?
A: Milk and sugar, sometimes with raisins added, as in muesli.
The term 'oatmeal' sometimes refers to a porridge made
from what?
A: The bran or fibrous husk as well as from the kernel or groat.
Rolled oats are often used as a key ingredient in what?
A: Granola, in which toasted oats are blended with sugar and/or nuts and
raisins, and in granola bars.
Oats may also be added to
foods as an accent, as in
what?
A: The topping on many oat bran breads and as the coating on Caboc
cheese.
Oatmeal is also used as a thickening agent in what?
A: In savory Arabic or Egyptian meat-and-vegetable soups, and sometimes as a
way of adding relatively low-cost fiber and nutritional content to
meatloaf.
Unenriched oatmeal, cooked by boiling or
microwave, is
84% what?
A: Water, and contains 12% carbohydrates, including 2% dietary fiber, and 2%
each of protein and fat.
A 100-gram serving of cooked oatmeal provides how many
calories?
A: 71 Calories.
Oatmeal and other oat products were the subject of a
1997 ruling by the Food and Drug Administration that consuming oat bran or
whole rolled oats can do what?
A: Lower the risk of heart disease.
A similar conclusion was reached in 2010 by whom?
A: The European Food Safety Authority.
Why does oatmeal have a long history in Scottish
culinary tradition?
A: Because oats are better suited than wheat to the country's low
temperatures and high humidity.
As a result, oats became what?
A: The staple grain of Scotland.
The ancient universities of Scotland had a holiday
called Meal Monday for what reason?
A: To permit students to return to their farms and collect more oats for
food.
