Grains, Legumes & Pastas Flashcard

Front

Which of the following is the protective outer coat of the grain? Bran, Endosperm, Germ, Eye

Back

Bran

Front

Which of the following composes approximately two percent of the grain and contains fat, minerals and vitamins?
Bran, Endosperm, Germ, Eye

Back

Germ

Front

Which of the following are the correct specifications for storing grains? At least six inches above the floor in a dry, ventilated area, At least six inches above the floor in a humid, ventilated area, At least three inches above the floor in a dry, ventilated area, At least three inches above the floor in a humid, ventilated area

Back

At least six inches above the floor in a dry, ventilated area

Front

Prior to cooking legumes, which of the following must be completed? Rinsing, Steaming, Chilling, Microwaving

Back

Rinsing

Front

Which of the following are the seed from a pod producing plant? Grains, Legumes, Rice, Flour

Back

Legumes

Front

Which of the following are the two forms of pasta? Dry and fresh, Dry and wet, Fresh and wet, Whole wheat and dry

Back

Dry and fresh

Front

Which of the following are cooked balls of dough which often contain a filling? Fresh pasta, Dry pasta, Dumplings, Rotini pasta

Back

Dumplings

Front

Which herb was added to the gnocchi made in the demonstration? Options: Oregano, Cilantro, Basil, Rosemary

Back

Basil

Front

Which of the following statements is true? Dry pasta cooks more quickly than fresh pasta, Only dry pasta should be cooked to al dente, One pound of dried pasta yields three pounds of cooked pasta, One pound of dried pasta should be cooked in one cup of liquid

Back

One pound of dried pasta yields three pounds of cooked pasta

Front

Which of the following correctly describes pasta which is al dente? Firm to the bite, Soft to the bite, Hard to the bite, Cold to the bite

Back

Firm to the bite