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Grains

Total questions: 10

Worksheet time: 5mins

Name
Class
Date
1.
Adding SOME of the nutrients lost during processing.
a)
Restored
b)
Enriched
c)
Converted
d)
Fortified
2.

Which rice is a healthier choice, brown or white?

a)

Brown

b)

White

3.

If you need 4 cups of cooked pasta for a macaroni salad. How many cups of dried pasta do you need to use?

a)

1 cup

b)

6 cups

c)

2 cups

d)

4 cups

4.

When cooking rice, bring the water to a boil, add the rice, then:

a)

cover, and reduce to a simmer for 20 minutes or until the water is absorbed.

b)

eave uncovered, and reduce to a simmer for 20 minutes or until the water is absorbed.

c)

cover, and boil for 20 minutes.

d)

leave uncovered, and boil for 20 minutes.

5.

Which part of the grain kernel contains B vitamins and fiber?

a)

Starch

b)

Endosperm

c)

Bran

d)

Germ

6.

Compared to instant oatmeal, steel-cut oats:

a)

are less nutritious.

b)

should only be cooked with milk.

c)

require heavier processing.

d)

require more cooking time.

7.

How should cooked grains be stored for food safety?

a)

in a loosely sealed container

b)

in the refrigerator

c)

in a cool, dry place

d)

in the freezer

8.

Millet and amaranth are examples of:

a)

refined grains.

b)

ancient grains.

c)

pastas.

d)

breakfast cereals.

9.

Which part of the grain kernel serves as the food supply for a new plant?

a)

Endosperm

b)

Germ

c)

Bran

d)

Fiber

10.

Which is the best example of a high-fiber product?

a)

banana

b)

flour tortilla

c)

hamburger bun

d)

shredded whole-wheat cereal