(Obj. 3.03)

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.

Which is an example of a whole grain product?

• all-purpose flour

• white rice

• oatmeal

• pasta

Which product is made from adding eggs to flour and water?

• cornstarch

• hominy

• noodles

• wheat germ

Jeff needs 4 cups of cooked macaroni for his pasta salad. How many cups of dried pasta should he use?

• 1 cup

• 2 cups

• 3 cups

• 4 cups

Compared to instant oatmeal, steel-cut oats:

• require more cooking time

• are less nutritious.

• should only be cooked with milk

• require heavier processing.

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

• endosperm

• germ

• bran

• fiber

Which part of the grain kernel contains B vitamins and fiber?

• endosperm

• germ

• bran

• starch

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

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

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

• cover, and boil for 20 minutes.

• leave uncovered, and boil for 20 minutes.

How should cooked grains be stored for food safety?

• in a loosely sealed container

• in the freezer

• in the refrigerator

• in a cool, dry place

Robert wants to serve a whole grain side dish. Which dish should he consider?

• brown rice

• pasta

• couscous

• white bread