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WorksheetsGrains Check
Total questions: 28
Worksheet time: 14mins
The BEST possible way to cook pasta is
1. Small amount of water 2. Boil water 3. Add pasta 4. Cook until al' dente
1. Large amount of water 2. Add pasta 3. Boil water 4. Cook until al' dente
1. Large amount of water 2. Add pasta 3. Boil water 4. Never Stir
1.Large amount of water 2. Boil water 3.Add Pasta 4 Stir occasionally
How would you describe the term al' dente to someone who has never heard it before?
Mushy to the bite
Firm but tender to the bite
Firm to the bite
Crunchy to the bite
Cooking rice makes it double in size. How much rice do I need to cook if I want to end up with 3 cups of cooked rice?
1/2 C
1 C
1 1/2 C
3 C
What is the ratio of rice to liquid?
1:1
2:1
1:2
1:3
What will happen if you stir rice while cooking?
It will become STICKY
It will become TOUGH
It will become CHEWY
It will become CRUMBLY
What product is used to make pasta?
Enriched
Refined
Semolina
Whole
What product has had nutrients added back during processing?
Enriched
Refined
Semolina
Whole
What product has had part of the grain removed?
Enriched
Refined
Semolina
Whole
What product has all 3 parts of the grain?
Enriched
Refined
Semolina
Whole
To cook in liquid at 212F.
Boil
Simmer
Strain
See-through; what we look for to tell if an onion is tender after sauteing.
Syneresis
Translucent
Opaque
When starch granules are mixed with water and heated, they swell and cause mixtures to thicken.
Insoluble
Syneresis
Gelatinization
o work dough by pressing it with the heels of the hands, folding it, turning it and repeating until it is smooth and elastic.
Knead
Grind
Shred
When water leaks out of a mixture that has cooled or set for too long.
Gelatinization
Syneresis
Insoluble
To cook in a liquid that is barely at the boiling point
Boil
Broil
Simmer
Not clear
Opaque
Translucent
Syneresis
To cook foods quickly in a small amount of fat over high heat while stirring constantly
Strain
Stir Fry
Saute
Three most commonly eaten grains in the US- check all three
Corn
Barley
Wheat
Rice
How many parts does a grain kernel have?
1
2
3
Which two parts have Refined grains had removed- choose 2
Bran
Endosperm
Germ
What type of grain has had nutrients added back to it?
Whole Grain
Refined Grains
Enriched Grains
How should you store grains?
In a sack in the back of the pantry
In a sealed container in a dark place
In the refrigerator
What two things make a roux?
fat and flour
flour and water
water and fat
What is the purpose of a roux and a slurry
to make a soup or sauce clear
to make a sauce or soup healthier
to thicken a soup or a sauce
What are starchy grains that are suitable for use as food, such as corn, rice, wheat, oats and barley.
cereals
oatmeal
couscous
A single whole piece of grain
seedlet
sprout
kernel
Ground up whole kernels of corn
hominy
corn meal
corn starch
Which is NOT a guideline to cooking pasta?
water should not boil during cooking
water should boil before adding the pasta
adding salt will help flavor
