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WorksheetsCh. 7 Potatoes, Pasta, Grains
Total questions: 10
Worksheet time: 5mins
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.
Adding SOME of the nutrients lost during processing.
a)
Restored
b)
Enriched
c)
Converted
d)
Fortified
5.
When cooking pasta, your finished product should be
a)
al dente.
b)
a roux.
c)
mise en place.
6.
What is the ratio of uncooked to cooked pasta?
a)
1:2 cups
b)
1:3 cups
c)
1:1 cups
7.
Yams and sweet potatoes are used interchangeably.
a)
True
b)
False
8.
One example of potatoes prepared using the multiple-stage method is lyonnaise potatoes.
a)
True
b)
False
9.
Russet and all-purpose potatoes should be kept no longer than how many days?
a)
3
b)
14
c)
21
d)
30
10.
How many pounds of cooked pasta does 1 pound of dry pasta yield?
a)
1
b)
2
c)
3
d)
4
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