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Worksheets22.1 Grains
Total questions: 18
Worksheet time: 18mins
Name
Class
Date
1.
What is the main part of the grain kernel?
a)
bran
b)
germ
c)
stalk
d)
endosperm
2.
Grain used to make bread
a)
wheat
b)
corn
c)
barley
d)
oats
3.
Al Dente?
a)
to the mouth
b)
tender
c)
mushy
d)
to the tooth
4.
All purpose flour is made from...
a)
germ
b)
bran
c)
endosperm
d)
whole kernal
5.
What grain is used to help lower cholesterol?
a)
rye
b)
oats
c)
wheat
d)
corn
6.
Grain used mostly in Europe in soups and casseroles. Also used to feed animals.
a)
wheat
b)
barley
c)
corn
d)
rye
7.
Grain used in Asian countries.
a)
wheat
b)
Rice
c)
Cron
d)
Rye
8.
Outer covering of the grain.
a)
bran
b)
germ
c)
endosperm
d)
pone
9.
Smaller inner part of the grain, high in fat.
a)
bran
b)
germ
c)
endosperm
d)
pone
10.
Label part A with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
11.
Label part B with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
12.
Label part C with the correct part of the grain.
a)
Bran
b)
Endosperm
c)
Germ
13.
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
14.
Adding SOME of the nutrients lost during processing.
a)
Restored
b)
Enriched
c)
Converted
d)
Fortified
15.
When cooking pasta, your finished product should be
a)
al dente.
b)
a roux.
c)
mise en place.
16.
What are the three types of rice grains?
a)
White, brown, whole
b)
Instant, natural, cooked
c)
Short, medium, long
17.
Which food is an example of a grain?
a)
Banana
b)
Yogurt
c)
Bread
18.
Which rice is a healthier choice, brown or white?
a)
Brown
b)
White
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