Preparing Cereal Dishes and Starch Dishes

_ _ _ _ _ are the seeds of certain grasses, the most important of which are wheat, oats, rice, barley, corn, rye, and buckwheat.

• cereals or grains

• starch

• flour

• lignans

This is a plant-derived chemical that is not considered an essential nutrient in the human diet but it is believed to have beneficial health effects.

• cholesterol

• lignans

• saponin

• phytochemical

It is the outer layer of the grain (fiber, omega-3 fatty acids, vitamins, and dietary minerals).

• bran

• endosperm

• germ

• chalazae

These can lower the risk of coronary heart disease, and slow or turn back cancers in animals.

• phenolic acid

• saponins

• lignans

• phytosterols

_ _ _ _ _ is an odorless, tasteless, white substance occurring widely in plant tissues and obtained chiefly from cereals and potatoes.

• flour

• potato

• starch

• grains

Starch is a carbohydrate.

• True

• False

This type of fiber can be partly digested and may help reduce the amount of cholesterol in the blood.

• insoluble fiber

• indigestible fiber

• soluble fiber

• superfiber

Whole grain bread and breakfast cereals, brown rice, and whole-wheat pasta are good sources of this kind of fiber.

• soluble fiber

• super fiber

• insoluble fiber

• digestible fiber

Which of the following is/are type/types of starchy foods?

• potatoes

• bread

• grains

• pasta

What are the two most common forms of grain starches use in cooking?

• wheat flour and potato starch

• corn flour and potato flour

• corn starch and tuber starch

• wheat flour and corn starch