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Foods I Object 3.03 Grains

Foods I Object 3.03 Grains

Assessment

Flashcard

Physical Ed

9th - 12th Grade

Practice Problem

Hard

Created by

Wayground Content

FREE Resource

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23 questions

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1.

FLASHCARD QUESTION

Front

How should cooked grains be stored for food safety?

Back

in the refrigerator

2.

FLASHCARD QUESTION

Front

When preparing rice, which would be a recommended cooking practice? Stir the rice frequently as it cooks, Allow the rice to boil for 10 minutes, Fluff the rice with a fork after cooking it, Cook the rice in an uncovered pot

Back

Fluff the rice with a fork after cooking it

3.

FLASHCARD QUESTION

Front

Which is the best example of a high-fiber product? Options: banana, flour tortilla, hamburger bun, shredded whole-wheat cereal

Back

shredded whole-wheat cereal

4.

FLASHCARD QUESTION

Front

Robert wants to serve a whole grain side dish. Which dish should he consider? Options: brown rice, pasta, couscous, white bread

Back

brown rice

5.

FLASHCARD QUESTION

Front

Which part of the grain kernel serves as the food supply for a new plant?

Back

endosperm

6.

FLASHCARD QUESTION

Front

In order to yield 3 cups of cooked rice, how much uncooked rice should be used?

Back

1 cup

7.

FLASHCARD QUESTION

Front

Compared to instant oatmeal, steel-cut oats:

Back

require more cooking time

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