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WorksheetsGrains
Total questions: 20
Worksheet time: 29mins
Name
Class
Date
1.
Until recently, the U.S. governmnet required this to contain, flour, water and eggs to be named properly.
a)
noodles
b)
doughs
c)
pasta
2.
Masa, pastry shells, pie pastry and gnocchi are diffent types of ...
a)
noodles
b)
doughs
c)
pasta
3.
The texture and taste is similar to pasta noodles but thy are not made with eggs.
a)
noodles
b)
dough
c)
pasta
4.
It can be used to make pies, pastries and bread.
a)
noodles
b)
dough
c)
pasta
5.
This is a versitle food that can be eaten in soups, ethnic dishes and with sauces.
a)
noodles
b)
dough
c)
pasta
6.
This form of grain is more processed and less nutritious than whole grains. They cook up faster ad have a more tender taste.
a)
whole grains
b)
pearls
c)
grits
7.
These grains have been cut into smaller pieces so they cook faster.
a)
grits
b)
flakes
c)
pearl
8.
These grains are used to make hot cereal, sprinkle on casseroles or added to granola mixes and/or cookies.
a)
grits
b)
meal
c)
flakes
9.
This type of grain is made from grains or nuts that are filey gound to a powdery consistency and used in baked goods.
a)
bran
b)
flakes
c)
flour
10.
This is nutritous because of the embryo and it contains oil, so it had a relatively shor shelf life.
a)
germ
b)
bran
c)
flour
11.
This form of grain is made with the outer husk and it is a rich source of fiber.
a)
meal
b)
bran
c)
germ
12.
Grains that hae bee grounded very finley to an almost sand consistency.
a)
meal
b)
flour
c)
grits
13.
This is a whole grain rice that has a nutty flavor and it much healthier than white rice.
a)
basmati rice
b)
brown rice
c)
jasmine rice
14.
This is an aromoatic rice that very fragrant and and used in Asian dishes.
a)
basmati rice
b)
brown rice
c)
jasmine rice
15.
This type of rice is a rice seed that is cooked like pasta and seasoned.
a)
brown rice
b)
Velencia rice
c)
wild rice
16.
This is an aromatic, long grain rice grown in the foothills of the Himalayas.
a)
basmati
b)
jasmine
c)
converted
17.
This is a good compromise between nutritious brown rice and tender, fast cooking white rice.
a)
converted rice
b)
basmati rice
c)
sushi rice
18.
This rice has been precooked and dehydrated so that it cooks quickly.
a)
jasmine rice
b)
converted rice
c)
instant rice
19.
This type of rice is long, slender and stay fluffy after cooking.
a)
long grain rice
b)
medium
c)
short grain
20.
This grain is moist and sticks together when cooked.
a)
long grain rice
b)
medium grain rice
c)
short grain rice
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