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Cereals Knowledge Check

Total questions: 50

Worksheet time: 50mins

Name
Class
Date
1.

Which of the following is/are examples of carbohydrates?

a)
b)
c)
d)
e)
2.

Which of the followings is/are functions of carbohydrates?

a)

Provide a source of energy for daily activities

b)

Help in digesting food and removing waste

c)

Help in growth and repair of the body

d)

Keep the body warm

3.

Identify the basic structures of cereal grains

a)

Bran

b)

Endosperm

c)

Germ

d)

Rice Grain

4.

Tortilla chips are made from corn.

a)

True

b)

False

5.

When rice is boiled, it absorbs water and become _________________ and __________________ in texture.

a)

light and fluffy

b)

hard and dry

6.

Noodle is an examples of cereal product.

a)

True

b)

False

7.

Barley is a form of cereal.

a)

True

b)

False

8.

Oatmeal cookie is an example of cereal.

a)

True

b)

False

9.

Macaroni is an example of cereal product.

a)

True

b)

False

10.
An example of a grain is __________.
a)
ice cream
b)
wheat
c)
cheese
d)
green beans
11.
A food in the grain group is _______.
a)
potato
b)
tomato
c)
tortilla
d)
peach
12.
Whole grains are better for you. True or false?
a)
True
b)
False
13.
You can get _____ from eating grains.
a)
fiber
b)
B vitamins
c)
carbs
d)
all of the above
14.
All of the following are examples of grains, except _______.
a)
rice
b)
french fries
c)
wheat
d)
oats
15.
A serving of grains is about ______ slice (s) of bread.
a)
1
b)
2
c)
3
d)
4
16.
What is the main part of the grain kernel?
a)
bran
b)
germ
c)
stalk
d)
endosperm
17.
Grain used to make bread 
a)
wheat
b)
corn
c)
barley
d)
oats
18.
What grain is used to help lower cholesterol?
a)
rye
b)
oats
c)
wheat
d)
corn
19.
Grain product used in frying.
a)
corn meal
b)
corn oil
c)
hominy
d)
grits
20.
What is bran?
a)
A type of Cereal
b)
The edible, outer layer of the kernel.
c)
Inside part of kernel
d)
made of proteins and starches 
21.
Grain products are often fortified with iron.
a)
True
b)
False
22.

Drain pasta in a _______.

a)

Colandar

b)

strainer

c)

pan

d)

broiler

23.
Enriched Products have __________  Added to Them to Replace Those that Were Lost in Processing.
a)
Coloring
b)
Bran
c)
Nutrients
d)
Germ
24.
Brown, White, and Wild are Three Types of Which Grain?
a)
Corn
b)
Rye
c)
Soy
d)
Rice
25.

Bonus: What's the main nutrient found in the cereal grain.

a)

Protein

b)

Carbohydrate

c)

Minerals

d)

Vitamins

26.

Another name for (a)   is maize.

27.

This is the most commonly used grain. Flour is made from it.

a)

corn

b)

barley

c)

wheat

28.

(a)   , this can be purchased as long grain, parboiled, or brown.

29.

This can be used in porridge, cold breakfast cereals and in baked goods.

a)

oats

b)

rye

c)

barley

30.

True or False: Cereals should be stored in a cool dry place to prevent them from being moldy.

(a)  

31.

Excess glucose is converted into glycogen.

a)

True

b)

False

32.

Brown rice has dietary fibre from bran.

a)

True

b)

False

33.

Sushi and risotto are made from short grain rice.

a)

True

b)

False

34.

Another word for brown rice is polished rice.

a)

True

b)

False

35.

Corn starch is a cereal product from corn.

a)

True

b)

False

36.

Store rice grains in an airtight container in a cool and dry place.

a)

True

b)

False

37.

What is left in the rice grain after it undergoes a milling process?

a)

bran

b)

endosperm

c)

germ

d)

hull

38.

What is the only cereal grain that's also used as a vegetable?

a)

barley

b)

corn

c)

oats

d)

wheat

39.

Which of the following is the reason why grains aren't properly cooked?

a)

amount of liquid is not enough

b)

the grains were not stored properly prior to cooking

c)

the quality of the grains may have caused the end product

40.

One of the molecule of native starch that contributes gelling characteristics to cooked and cooled starch mixtures.

a)

Amylopectin

b)

Amylose

c)

Modified

d)

Tapioca

41.

Starches that maybe separated from grains and tubers by a process called wet milling.

a)

Modified starch

b)

Native starch

c)

Potato starch

d)

Purified starch

42.

Native starch molecule that contributes cohesion, viscosity or thickening properties when a starch mixture is cooked in the presence of water.

a)

Amylopectin

b)

Amylose

c)

Modified

d)

Tapioca

43.

A carbohydrate in granular form that came from certain plants

(a)  

44.

Refers to cultivated grasses that produce edible or starchy seeds and grains

(a)  

45.

Protective outer shell

(a)  

46.

Contains starch, protein, and some vitamins and minerals

(a)  

47.

The seed for a new plant

(a)  

48.

Staple food for more than half of the world's population

(a)  

49.

Popular to Westerners and bread-eating countries

(a)  

50.

Staple food of Central America

(a)  

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