Grain Quiz

Which part of the grain kernel is used to make all purpose flour.

• bran

• endosperm

• whole kernel

• germ

When pasta is cooked "al dente" it is...

• soft and sticky

• tender but firm in the center

• overcooked

• hard and chewy

The part of the grain kernel containing the fiber.

• endosperm

• germ

• bran

• stem

When nutrients that are lost during the milling process are added back, the process is known as...

• fortifying

• enriching

• nutrition

• milling

One cup of raw rice becomes how many cups cooked?

• two

• three

• four

• none of the above

Label part A with the correct part of the grain.

• Bran
• Endosperm
• Germ

Label part B with the correct part of the grain.

• Bran
• Endosperm
• Germ

Label part C with the correct part of the grain.

• Bran
• Endosperm
• Germ

This part of the grain contains most of the carbohydrates in the form of starch.

• Bran

• Endosperm

• Germ

This part of the grain is considered the nutritional powerhouse.

• Bran
• Endosperm
• Germ