Unit 3.03

What does it mean for pasta to be cooked as to be still firm when bitten?

• al dente

• soft

• a la carte

What is converted rice?

• fortified

• gluten

• white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milled

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

• cornstartch

• hominy

• noodles

What is celiac disease?

• osteoporosis

• a disease in which the small intestine is hypersensitive to gluten, leading to difficulty in digesting food

• al dente

What is gluten?

• a mixture of two proteins present in cereal grains, especially wheat, that is responsible for the elastic texture of dough

• al dente

• converted rice

Where can grains be found?

• cereal and bread

• ice cream

• fruit

Why should grains be stored in plastic containers?

• ants

• weevils

• moths

What is starch?

• gluten

• an odorless tasteless white substance occurring widely in plant tissue and obtained chiefly from cereals and potatoes

• al dente

What is a recommended cooking practice when preparing rice?

• 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