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WorksheetsGrains Quiz
Total questions: 18
Worksheet time: 9mins
Name
Class
Date
1.
Label part A with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
2.
Label part B with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
3.
Label part C with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
4.
Pick the one that DOES NOT apply. Why are grains a staple around the world?
a)
Easily stored
b)
Easily grown
c)
Low in nutrients
d)
Low cost
5.
This part of the grain contains all of the insoluble fiber.
a)
Bran
b)
Endosperm
c)
Germ
6.
This part of the grain contains most of the carbohydrates in the form of starch.
a)
Bran
b)
Endosperm
c)
Germ
7.
This part of the grain is considered the nutritional powerhouse.
a)
Bran
b)
Endosperm
c)
Germ
8.
To make stronger by adding an extra nutrient.
a)
Fortified
b)
Restored
c)
Converted
d)
Enriched
9.
Adding SOME of the nutrients lost during processing.
a)
Restored
b)
Enriched
c)
Converted
d)
Fortified
10.
Enriched back to original, natural, and raw state.
a)
Restored
b)
Enriched
c)
Fortified
d)
Converted
11.
Method of preserving and restoring nutrients in rice.
a)
Enriched
b)
Fortified
c)
Converted
d)
Restored
12.
When cooking pasta, your finished product should be
a)
al dente.
b)
a roux.
c)
mise en place.
13.
To create a base for the mac and cheese, we mixed equal fat to flour, which is called?
a)
A roux.
b)
Mirepouix.
c)
Consomme.
d)
Hollandaise.
14.
What is the ratio of uncooked to cooked pasta?
a)
1:2 cups
b)
1:3 cups
c)
1:1 cups
15.
What is the ratio of uncooked to cooked rice?
a)
1:2 cups
b)
1:3 cups
c)
1:1 cups
16.
Why did we use cold rice to stir fry?
a)
To add texture.
b)
To add better flavor.
c)
To keep structure.
d)
So you don't overcook.
17.
Pinch, rock the boat, claw. What does this represent?
a)
Ms. Dec's new dance move
b)
Knife skills
c)
Measuring equivalents
18.
What are the three types of rice grains?
a)
White, brown, whole
b)
Instant, natural, cooked
c)
Short, medium, long
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