Rice Knowledge Quiz

What percentage of a rice kernel does the endosperm make up?

• 20%

• 50%

• 80%

• 100%

What is the germ's contribution to the rice kernel?

• 80% of the kernel

• 50% of the kernel

• 2% of the kernel

• 10% of the kernel

What is the term used for grains that are ground and broken down?

• White rice

• Converted rice

• Stone ground

• Instant rice

What is the main benefit of stone ground grains?

• They are easier to cook

• They retain more nutrients

• They are cheaper

• They have a longer shelf life

What is the texture of short/medium grain rice?

• Fine, delicate

• Sticky

• Aromatic

• Nutty

What flavor is associated with long grain rice?

• Sweet

• Nutty

• Sour

• Bitter

What should the water look like after rinsing the rice for pilaf?

• Clear

• Slightly cloudy

• Very cloudy

• Foamy

What is the final step in the basic technique for making pilaf?

• Toasting the rice

• Simmering the rice

• Resting the rice off the heat

• Rinsing the rice

How long should the rice simmer undisturbed according to the text?

• 10 minutes

• 18 minutes

• 20 minutes

• 25 minutes

What is the purpose of using less liquid and simmering gently?

• To make the rice sticky

• To ensure a dry, separate texture

• To cook the rice faster

• To add more flavor