2. Which nutrient helps in digestion and prevents constipation?

3. What is the function of protein in cereals?

4. Which vitamin group supports metabolism and brain function?

5. What nutrient helps in forming red blood cells?

6. Which mineral supports muscle and nerve function?

7. What nutrient boosts the immune system?

8. Which antioxidant protects cells from damage?

9. Selenium is important because it acts as a/an:

10. What is the benefit of complex starch?

11. Which part of the grain is rich in fiber and B vitamins?

12. What part of the grain provides energy and some protein?

13. The germ part of the grain contains:

14. Which cooking method uses water at high temperature?

15. What cooking method uses steam to cook food?

16. Pancit Canton is usually cooked using which method?

17. What method is used for cooking Puto and Suman?

18. Bibingka is an example of what cooking method?

19. Inihaw na Mais is cooked by:

20. Ginisang Bihon is an example of what method?

21. Which cooking method uses seasoned broth over low heat?

22. Arroz Caldo is best cooked by:

23. Which cooking method uses direct heat or charcoal?

24. What method is used for gently cooking without boiling?

25. Suman sa Lihiya is commonly cooked by:

26. Which method preserves moisture and nutrients best?

27. Which method is used to develop smoky flavor?

28. Turon is cooked through:

29. Ginisang Mais is an example of:

30. The largest part of the grain that contains energy is:

31. Cereals are poor sources of energy.

32. Brown rice is a good source of magnesium and dietary fiber.

33. Complex starch provides fast-burning energy.

34. Vitamin E is mainly found in wheat germ.

35. The germ is the outermost layer of the grain.

36. Simmering involves cooking food in rapidly boiling water.

37. Roasting uses direct dry heat to cook food.

38. Frying helps retain the moisture of food better than steaming

39. Baking uses steam as the main source of heat.

40. Steaming is ideal for cooking Puto and Kutsinta.