WorksheetsChapter 30: Grains
Total questions: 35
Worksheet time: 18mins
The part of the grain kernel that contains the plant’s food supply is the germ.
True
False
Processing has little or no effect on a grains nutrient value.
True
False
During processing, the bran and germ are often removed from a grain, taking away many vitamins, minerals, and dietary fiber.
True
False
Short-grain rice has a very high starch content, which causes the grains to stick together when cooked.
True
False
In enriched rice, the bran and germ were removed during processing, leaving only the endosperm.
True
False
Cornstarch is a ground form of corn that is used as a thickening agent in sauces and fillings.
True
False
Macaroni products are made from bulgur wheat flour and water.
True
False
Breakfast cereals that require cooking often come in regular, quick-cooking, and instant forms.
True
False
Grains cook much faster in a microwave oven than with other cooking methods
True
False
Rinsing pasta after it is cooked helps “set” it and prevents the loss of nutrients.
True
False
Grains are one of the most universal, versatile, and nutritious foods.
True
False
Because they contain oil, whole-grain products can spoil at room temperature if not used quickly.
True
False
Which is not one of the three edible parts of a grain?
[A] bran
[B] hull
[C] germ
[D] endosperm
Which parts of a grain are often removed during processing?
[A] bran and endosperm
[B] bran and kernel
[C] germ and endosperm
[D] bran and germ
Which type of rice grains stay separated after they are cooked?
[A] medium-grain
[B] long-grain
[C] short-grain
[D] all of the above
Which is the whole-grain form of rice?
[A] enriched rice
[C] converted rice
[D] brown rice
Which is the most popular food plant in the world?
[A] wheat
[B] corn
[C] rice
[D] oats
What is wild rice?
[A] rice that grows in nature and is not grown in paddies
[B] the seed of a water grass
[C] the seed of a millet
[D] a rice-shaped form of pasta
Why are egg solids added to some forms of noodles?
[A] for tenderness
[B] for quicker cooking
C] for aroma
[D] for yellow color
Which nutrient does whole-wheat pasta provide more of than enriched pasta?
[A] carbohydrates
[B] fiber
[C] cholesterol
[D] vitamin C
How should you store whole-grain products?
[A] at room temperature
[B] in the refrigerator
[C] in a cool, dark place
[D] none of the above
How can you make sure that you get good nutrition value when shopping for convenience forms of grain products?
[A] always buy ready-to-eat cereals and breads
[B] look for products labeled “all natural”
[C] buy dark-colored bread and cereal
[D] read the Nutrition Facts Panel
What cooking method applies to all grains?
[A] they must all be boiled
[B] They must all be soaked before cooking
[C] they must all be simmered
[D] They must all be cooked in liquid
Why should you avoid stirring rice while it cooks?
[A] stirring scrapes off the starch and makes the rice sticky.
[B] stirring separates the rice grains
[C] stirring scrapes off the fiber and makes the rice less nutritious
[D] none of the above
Name of small, separate, dry fruits from grain, which are harvested and processed for food
whole grain
kernals
germ
endosperm
Pasta cooked so that it’s firm to the bite rather than soft
boiled
al dente
steamed
Name a pasta made from durum wheat.
cellophane noodles
soba noodles
macaroni
Name the seed within a grain that grows into a new plant.
germ
bran
endosperm
Name the inedible outer covering of a kernel
hull
bran
wheat germ
What are the grasses cultivated for their fruits or seeds.
rice paddie
water grass
grain
Name the edible, outer layer of a kernel, that is removed during processing
bran
hull
germ
What is the largest part of a kernel, made of proteins and starches?
Endosperm
hull
bran
Name the Italian word meaning “paste” .
Semolina
Al Dente
Pasta
Name of the process of adding nutrients back in after processing.
Enrichment
Fortify
Restoring
Edible grain that includes the bran, endosperm, and germ
cracked grain
whole grain
raw grain
