Carbohydrates come primarily from:

The main function of carbohydrates is:

The three types of carbohydrates are:

How many grams of fiber should the average American consume each day?

What must fiber have in order to "do its job" effectively?

What type of leavening agent does QUICK BREAD use?

Common leavening agents include all of the following EXCEPT:

What gas is produced to raise quick or yeast breads?

Fiber only comes from animal sources

On average, Americans get plenty of fiber.

Rice is cooked with the lid on.

We get most of our carbohydrates from grain sources.

Complex starches will break down into simple sugars.

Other common names for fiber are cellulose or roughage.

What ingredient does yeast feed on?

What ingredient controls yeast?

When making muffins, over-mixing causes them to:

Fruit Sugar =

Sugar from grains =

Blood sugar =

Table sugar/Cane sugar =

Sugar from MILK =

The best way to develop gluten in YEAST breads is by:

The two most important steps in biscuit making are:

The whole grain form of rice with the most fiber is:

When cooking rice, you should:

What is the RICE YIELD ratio in cups (dry/cooked)

When cooking pasta, you should:

What is the PASTA YIELD ratio in cups (dry/cooked)?

When a product claims that it is "Whole Wheat", that means:

Match the basic ingredient to the purpose in a quick bread:

Body/Structure =

Match the basic ingredient to the purpose in a quick bread:

Produces CO2 and makes them rise

Match the basic ingredient to the purpose in a quick bread:

Flavor

Match the basic ingredient to the purpose in a quick bread:

Tenderness, some flavor and richness

Match the basic ingredient to the purpose in a quick bread:

Provides moisture

Match the basic ingredient to the purpose in a quick bread:

Flavor and browning

Match the basic ingredient to the purpose in a quick bread:

Color, texture and nutrients (especially protein)

If you eat more carbs than your body needs, your body will store them as fat.

Cellulose is a digestible fiber.

Instant rice is pre-cooked and then dehydrated

Fruits, vegetables, whole grains, legumes and bran cereals are excellent sources of fiber.

Eating too much fiber increases the risk of constipation, diverticulosis, or colon cancer.

Simple sugars are better energy sources than complex starches because they provide more energy over an extended amount of time.

Eating the skins or peels on fruits and vegetables is a great way to get more fiber in your diet.

Fiber is a form of a simple carbohydrate.

Protein does not give us any carbs.

The part of the wheat kernel that provides fiber, vitamins, and minerals:

The part of the wheat kernel that provides starch and protein:

The part of the wheat kernel that provides unsaturated fatty acids, "B" Vitamins, iron, and zinc: