Cereals

Which of the following is NOT listed as a common cereal?

• Wheat

• Rice

• Corn

• Potato

What is removed from refined cereals to make cooking easier and improve storage stability?

• Water and starch

• Bran and germ

• Protein and fiber

• Sugar and salt

Why do wholegrains have a shorter shelf life compared to refined cereals?

• They contain more sugar

• They are more likely to become rancid

• They are exposed to more air

• They are stored at higher temperatures

Explain the main difference between refined cereals and wholegrains in terms of nutrient retention and shelf life.

• Refined cereals retain more nutrients and have a longer shelf life.

• Wholegrains retain more nutrients but have a shorter shelf life.

• Both have the same nutrient content and shelf life.

• Refined cereals have a shorter shelf life and fewer nutrients.

Which part of the cereal grain is the outer layer and contains dietary fibre, phosphorous, iron, B group vitamins, and essential fatty acids?

• Bran

• Germ

• Endosperm

• Husk

What nutrients are primarily found in the germ of a cereal grain?

• Starch and Low Biological Value protein

• Essential fatty acids, B group vitamins, vitamin E, iron, phosphorous, potassium, zinc, calcium, Low Biological Value protein

• Dietary fibre and essential fatty acids

• Only B group vitamins and iron

Which part of the cereal grain contains starch and Low Biological Value protein?

• Bran

• Germ

• Endosperm

• Husk

What happens to starch granules when rice is boiled?

• They lose water and shrink

• They absorb water, swell, and gelatinise

• They dissolve completely

• They turn into sugar

What is the effect of using cornstarch and water (slurry) in soups?

• It makes the soup sour

• It thickens the soup

• It makes the soup watery

• It adds a sweet flavor

What happens to gluten proteins present in flour during baking?

• They dissolve in water

• They coagulate and set the structure of the baked product

• They evaporate

• They turn into sugar