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WorksheetsGrains :)
Total questions: 23
Worksheet time: 12mins
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.
This part of the grain is considered the nutritional powerhouse.
a)
Bran
b)
Endosperm
c)
Germ
5.
Adding SOME of the nutrients lost during processing.
a)
Restored
b)
Enriched
c)
Converted
d)
Fortified
6.
Method of preserving and restoring nutrients in rice.
a)
Enriched
b)
Fortified
c)
Converted
d)
Restored
7.
When cooking pasta, your finished product should be
a)
al dente.
b)
a roux.
c)
mise en place.
8.
What are the three types of rice grains?
a)
White, brown, whole
b)
Instant, natural, cooked
c)
Short, medium, long
9.
What is the main part of the grain kernel?
a)
bran
b)
germ
c)
stalk
d)
endosperm
10.
Grain used to make bread
a)
wheat
b)
corn
c)
barley
d)
oats
11.
Ground corn used in baking for a coating.
a)
corn pone
b)
corn starch
c)
corn meal
d)
corn oil
12.
All purpose flour is made from...
a)
germ
b)
bran
c)
endosperm
d)
whole kernal
13.
Foods that have had vitamins and minerals added back into them.
a)
nutritious
b)
Enriched
c)
whole
d)
healthy
14.
What kind of nutrition do whole grains give our bodies?
a)
Sugar
b)
Fiber
c)
Salt
15.
Is rice an example of a whole grain?
a)
No
b)
Yes
16.
Which rice is a healthier choice, brown or white?
a)
Brown
b)
White
17.
Considered Whole Grain when it has . . .
a)
All Portions of the Grain
b)
Bran
c)
Germ
d)
Endosperm
18.
Carbohydrates are divided into two categories. They are:
a)
simple and fiber
b)
simple and complex
c)
fiber and complex
19.
Grains are the most important staple in the world food supply
a)
True
b)
False
20.
The entire Kernel is used in enriched flour
a)
True
b)
False
21.
Milling is a process that:
a)
adds nutrients to the grain
b)
Strips the grain of the bran and germ
c)
helps farmers grow better grains
d)
adds a tax to the producers of grains
22.
Which product is made from adding eggs to flour and water?
a)
cornstarch
b)
hominy
c)
noodles
d)
wheat germ
23.
How should cooked grains be stored for food safety?
a)
in a loosely sealed container
b)
in the freezer
c)
in the refrigerator
d)
in a cool, dry place
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