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WorksheetsUnit 3 Pasta, Rice, and Other Grains
Total questions: 21
Worksheet time: 11mins
Name
Class
Date
1.
One of the main ingredients in pasta is flour.
a)
True
b)
False
2.
Italian-style pasta is done when it is tender, but firm.
a)
True
b)
False
3.
Meat fillings must be completely cooked before being stuffed into pasta.
a)
True
b)
False
4.
Pasta will always be sticky and clumpy when boiled in water.
a)
True
b)
False
5.
Long-grain rice contains the most starch.
a)
True
b)
False
6.
Brown rice takes longer to cook than white rice.
a)
True
b)
False
7.
Grains cooked with the risotto method are creamy.
a)
True
b)
False
8.
Which of these types of pasta is short- to medium-sized tubes cut diagonally?
a)
Fusilli
b)
Penne
c)
Conchiglie
d)
Fettucine
9.
Which of these of pasta is usually stuffed and then baked?
a)
Fusilli
b)
Penne
c)
Manicotti
d)
Fettucine
10.
What type of pasta is shaped like a corkscrew?
a)
Fusilli
b)
Penne
c)
Manicotti
d)
Fettucine
11.
What type of pasta consists of thin, round strands?
a)
Elbow Macaroni
b)
Farfalle
c)
Lasagne
d)
Spaghetti
12.
Besides flour, what is the other main ingredient in pasta?
a)
Egg
b)
Milk
c)
Broth
d)
Butter
13.
Which phrase best describes short-grain rice?
a)
This rice contains the most starch, becomes sticky when cooked, but is tender.
b)
This rice remains slightly firm when cooked properly and not sticky after cooking.
c)
This rice is firm when hot but sticky when cooled.
14.
Which phrase best describes long-grain rice?
a)
This rice contains the most starch, becomes sticky when cooked, but is tender.
b)
This rice remains slightly firm when cooked properly and not sticky after cooking.
c)
This rice is firm when hot but sticky when cooled.
15.
Which phrase best describes medium-grain rice?
a)
This rice contains the most starch, becomes sticky when cooked, but is tender.
b)
This rice remains slightly firm when cooked properly and not sticky after cooking.
c)
This rice is firm when hot but sticky when cooled.
16.
Which description best matches brown rice?
a)
Has had the outer layers of the grain removed; cooks more quickly and with less water; lower in vitamins and minerals
b)
Has been partially cooked with steam and then dried; higher nutritional value
c)
Has had the hull removed, but is unpolished; has a tan color, chewy texture, and a slightly nutty taste
d)
Rice that has different textures and flavors, including red rice and wild rice (actually a wild water grass seed)
17.
Which description best matches converted rice?
a)
Has had the outer layers of the grain removed; cooks more quickly and with less water; lower in vitamins and minerals
b)
Has been partially cooked with steam and then dried; higher nutritional value
c)
Has had the hull removed, but is unpolished; has a tan color, chewy texture, and a slightly nutty taste
d)
Rice that has different textures and flavors, including red rice and wild rice (actually a wild water grass seed)
18.
Which description best matches specialty rice?
a)
Has had the outer layers of the grain removed; cooks more quickly and with less water; lower in vitamins and minerals
b)
Has been partially cooked with steam and then dried; higher nutritional value
c)
Has had the hull removed, but is unpolished; has a tan color, chewy texture, and a slightly nutty taste
d)
Rice that has different textures and flavors, including red rice and wild rice (actually a wild water grass seed)
19.
What type of flour are most dried commercial pastas made from?
a)
Refined White
b)
Refined Wheat
c)
Semolina
d)
Rice
20.
What is a container with small holes in the bottom for rinsing and draining pasta, rice, and other grains?
a)
Calendar
b)
Strainer
c)
Pasta Strainer
d)
Colander
21.
What type of plate is pasta often served on?
a)
Salad Plate
b)
Pasta Plate
c)
Casserole Dish
d)
Soup Plate
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