Chapter 16: Grain Foods

What parts make up a whole grain seed? Choose all that apply.

• Bran

• Germ

• Endosperm

• Wheat

• Millet

What part(s) make up a refined grain seed? Choose all that apply.

• Bran

• Germ

• Endosperm

Which three of the following grains are identified as 'ancient grains'?

• Quinoa

• Pasta

• Amaranth

• Semolina

• Teff

Which of the following is a fragrant long-grain variety of rice that is commonly found in Indian and Middle Eastern dishes?

• Short-grain rice

• Basmati rice

• Bulgur

• Arborio rice

Which rice is most commonly associated with a dish called 'risotto'?

• Arborio rice

• Long-grain rice

• Jasmine rice

• Basmati rice

What is whole wheat that has been cooked, dried, partly debranned, and cracked?

• Couscous

• Short-grain rice

• Bulgur wheat

• Semolina

Which of the following is a popular food found in the South. It is the corn minus the hull and germ.

• Wheat germ

• Farina

• Pearl Barley

• Hominy

Which product listed below is a specially treated corn ingredient that is use in Mexican dishes?

• Hominy

• Pearly Barley

• Couscous

• Masa Harina

Which of the following can be classified as 'pasta'? Choose all that apply.

• Spaghetti

• Macaroni

• Bulgur wheat

• Farina

• Noodles

Which of the following definitions describes 'pumpernickle flour'?

• A wheat product made by grinding and sifting wheat that has had the bran and most of the germ removed.

• Granules of precooked, dried semolina, which can be cooked quickly for use as a side dish or as a base for stews and stir-fried dishes.

• A flour made from the milled, sifted endosperm of different varieties of wheat that can be used for most general cooking and baking

• Whole-grain rye flour that produces dark, coarse loaves when used to make bread.