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Worksheetsch13 quiz
Total questions: 60
Worksheet time: 30mins
Name
Class
Date
1.
Grains that have been prepared to use as food are called processed grains.
a)
true
b)
false
2.
The edible seed, without its husk or hull, is called the germ.
a)
true
b)
false
3.
Grain that has been scrubbed of its bran is called a pearl grain.
a)
true
b)
false
4.
Cutting, crushing, rolling, or grinding grains as part of the processing is known as milling.
a)
true
b)
false
5.
Rice that is partially cooked before milling is called converted rice.
a)
true
b)
false
6.
Hominy grits are finely ground corn that still contains the hull and germ.
a)
true
b)
false
7.
Oat groats are the whole grain of the oat with the hull still intact.
a)
true
b)
false
8.
Scotch barley is milled, with the bran completely removed.
a)
true
b)
false
9.
A properly cooked risotto has a soft, pourable consistency.
a)
true
b)
false
10.
Pilaf is made by sautéing the grain in oil or butter before adding a hot liquid.
a)
true
b)
false
11.
The largest part of the grain, which is made up almost entirely of carbohydrates, is called the
a)
husk
b)
bran
c)
endosperm
d)
germ
e)
hull
12.
When just the husk or hull is removed from a grain, the grain is referred to as
a)
milled grain
b)
whole grain
c)
cracked grain
d)
pearl grain
e)
meal
13.
The grain that can be eaten both fresh and dried is
a)
wheat
b)
rice
c)
barley
d)
corn
e)
rye
14.
A grain dish in which the grains are first sautéed in a pan and then finished in a covered pot on the stovetop or in the oven is called
a)
risotto
b)
porridge
c)
pilaf
d)
tabouli
e)
masa harina
15.
The Italian term for cornmeal is
a)
posole
b)
masa harina
c)
polenta
d)
hominy
e)
none of the above
16.
The term for corn that has the whole kernel with the germ and bran still intact and is soaked in an alkaline solution is
a)
hominy
b)
posole
c)
grits
d)
polenta
e)
quinoa
17.
The proper way to prepare risotto is to add the
a)
rice to the liquid all at once
b)
liquid to the rice all at once
c)
rice to the liquid in several stages
d)
liquid to the rice in several stages
e)
none of the above
18.
The nutty flavor in pilaf comes from
a)
the type of rice used
b)
sautéing the grain in oil or butter before it is cooked
c)
adding certain herbs to the rice while it cooks
d)
baking the rice in the oven
e)
all of the above
19.
Bulgur is made from
a)
steamed whole wheat berries that are crushed into small pieces
b)
rice that is parcooked
c)
corn that has been soaked in an alkaline solution
d)
steamed oats that are rolled into flakes
e)
none of the above
20.
The rice that is typically fluffy and dry when cooked and separates easily without sticking together is
a)
medium-grain rice
b)
short-grain rice
c)
wild rice
d)
long-grain rice
e)
none of the above
21.
A legume is a plant with a double-seamed pod containing a single row of seeds.
a)
true
b)
false
22.
Legumes that are round are called beans.
a)
true
b)
false
23.
Legumes should be sorted and rinsed before cooking.
a)
true
b)
false
24.
Legumes that float on the water when being rinsed should be eliminated.
a)
true
b)
false
25.
A legume that is longer than it is round is called a lentil.
a)
true
b)
false
26.
When preparing dishes with canned legumes, using the liquid from the can increases the flavor.
a)
true
b)
false
27.
All legumes require soaking before cooking.
a)
true
b)
false
28.
Refried beans are made by mashing them and then cooking them with a fat such as oil or lard.
a)
true
b)
false
29.
A meal of rice and beans can help your body clear out cholesterol.
a)
true
b)
false
30.
When using the quick-soak method, beans need to soak for 30 minutes.
a)
true
b)
false
31.
Examples of legumes are
a)
peas
b)
beans
c)
lentils
d)
peanuts
e)
all of the above
32.
Legumes that are shaped like round flat disks are called
a)
fava beans
b)
chickpeas
c)
lentils
d)
black-eyed peas
e)
pinto beans
33.
Buy legumes in quantities that will last no more than
a)
one year
b)
six months
c)
three months
d)
one month
e)
one week
34.
It's important to sort and rinse legumes before cooking in order to remove
a)
stones
b)
cracked legumes
c)
moldy legumes
d)
dirt
e)
all of the above
35.
Soaking some legumes is important because it
a)
softens the skin
b)
decreases cooking time
c)
increases digestibility
d)
a and c
e)
a and b and c
36.
Legumes that can be prepared without soaking are
a)
black beans
b)
chickpeas
c)
split peas
d)
fava beans
e)
none of the above
37.
The quick-soak method of preparing legumes involves soaking for
a)
30 minutes
b)
1 hour
c)
2 hours
d)
4 hours
e)
12 hours
38.
When using the long-soak method for preparing legumes, you should place them in a pot
a)
in the refrigerator
b)
in a cool place (45°F to 65°F)
c)
in a warm place (80°F to 120°F)
d)
on the stove over low heat
e)
on the stove over high heat
39.
Dishes made with rice and beans have less ____ than dishes made with meat.
a)
fat
b)
vitamins
c)
protein
d)
minerals
e)
fiber
40.
When adding salt or acidic ingredients to cooking legumes, you should add them
a)
before the water boils
b)
at the beginning of simmering
c)
during the final third of cooking time
d)
after the legumes have been drained
e)
none of the above
41.
Pasta is an Italian word meaning dough.
a)
true
b)
false
42.
Asian-style pastas are usually made from rice or bean flour.
a)
true
b)
false
43.
Fresh pasta must be used immediately and should not be stored.
a)
true
b)
false
44.
Dried pasta dough is usually too stiff to be shaped by hand.
a)
true
b)
false
45.
Tagliatelli is an Italian dish using tube-like macaroni.
a)
true
b)
false
46.
Orzo is a type of Italian pasta that looks like rice.
a)
true
b)
false
47.
Al dente literally means "to bite."
a)
true
b)
false
48.
To hold pre-cooked pasta for service, place it in the freezer.
a)
true
b)
false
49.
Pasta shapes with wrinkles or ridges, such as fusilli, are best served with a smooth, thin sauce.
a)
true
b)
false
50.
Wontons are a type of Chinese tortellini made with a fresh pasta wrapper.
a)
true
b)
false
51.
Another common name for Italian pasta is
a)
noodles
b)
macaroni
c)
ravioli
d)
vermicelli
e)
orzo
52.
One type of fresh ribbon-shaped pasta is called
a)
farfalle
b)
fusilli
c)
manicotti
d)
rigatoni
e)
fettuccini
53.
People on a wheat- or gluten-free diet can enjoy pastas made from flours of
a)
quinoa
b)
millet
c)
buckwheat
d)
a and b
e)
a, b, and c
54.
A Polish dumpling shaped like a half moon is called a/an
a)
spaetzle
b)
gnocchi
c)
polenta
d)
pierogi
e)
none of the above
55.
A type of Asian-style pasta that comes in squares, rounds, or rectangles is
a)
fettuccini
b)
udon
c)
lo mein
d)
vermicelli
e)
wrappers
56.
The amount of time to let fresh pasta rest before rolling it out is
a)
15 minutes
b)
30 minutes
c)
1 hour
d)
2 hours
e)
24 hours
57.
If you do not use fresh pasta immediately after making it, you should
a)
discard it
b)
cover it for up to 2 hours
c)
freeze it
d)
refrigerate it for up to 2 days
e)
dust it with cornstarch
58.
For every pound of pasta you cook, the amount of boiling water you use should be at least
a)
2 gallons
b)
1 gallon
c)
32 ounces
d)
16 ounces
e)
b and c
59.
One type of layered pasta dish is called
a)
lasagna
b)
ravioli
c)
tortellini
d)
wontons
e)
all of the above
60.
Fresh pasta is best prepared by
a)
adding pasta to water at a rolling boil
b)
adding pasta to water at a simmer
c)
adding the pasta to cold water and then boiling
d)
adding pasta to water that was brought to a boil and then turned off
e)
sautéing in oil
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