Session 4 Quiz

Different types of grains and cereals absorb varying amounts of liquid when cooked.

• True

• False

Roasting the grain in a dry pan is known as parching.

• True

• False

When making risotto, should you stir it constantly?

• True

• False

The grain most commonly used to make traditional risotto is _________.

• Bulgur

• Arborio rice

• Barley

• Quinoa

What does the term "Refined Grain" refer to?

• Nothing is removed.

• Only the husk removed.

• Only the husk and bran are removed.

• Only the germ is removed.

Which part of the grain is removed during the refining process, resulting in loss of nutrients?

• Endosperm

• Bran

• Germ

• Pericarp

Which part of the grain is removed during the refining process?

• Endosperm

• Bran

• Germ

• Pearled Grain

Which part of the grain is primarily composed of carbohydrates and has a minimal amount of protein?

• Husk

• Bran

• Endosperm

• Germ

Brown rice is the only type of rice that contains the germ and bran layer.

• True

• False

In the pilaf method, the rice is first browned in oil before cooking

• True

• False