Foods I Object 3.03 Grains

Front

How should cooked grains be stored for food safety?

Back

in the refrigerator

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

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

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

Front

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

Back

endosperm

Front

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

Back

1 cup

Front

Compared to instant oatmeal, steel-cut oats:

Back

require more cooking time

Front

Which part of the grain kernel contains B vitamins and fiber? Options: endosperm, germ, bran, starch

Back

bran

Front

Millet and amaranth are examples of: refined grains, ancient grains, pastas, breakfast cereals

Back

ancient grains

Front

When cooking rice, bring the water to a boil, add the rice, then:

Back

cover, and reduce to a simmer for 20 minutes or until the water is absorbed.