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Chapter 30: Grains

Total questions: 12

Worksheet time: 6mins

Name
Class
Date
1.

Which part of a grain is the fiber-rich outer layer that protects the seed and contains B vitamins?

a)

Bran

b)

Endosperm

c)

Germ

d)

Hull

2.

In a grain kernel, which part is the middle layer that is primarily carbohydrates and provides energy?

a)

Bran

b)

Endosperm

c)

Germ

d)

Hull

3.

Which part of a grain is the small nutrient-rich embryo that contains oil and B vitamins?

a)

Bran

b)

Endosperm

c)

Germ

d)

Husk

4.

Which statement best defines whole-grain?

a)

Grain with only the endosperm remaining

b)

Grain that includes bran, germ, and endosperm

c)

Grain polished to remove the bran

d)

Grain ground into flour with added vitamins

5.

Which item is correctly matched with its description: Wheat — ?

a)

Staple grain like white and brown

b)

Grain used for flour and bread

c)

Made from durum wheat

d)

Seed like oats and rice

6.

Pasta is primarily made from which specific type of wheat?

a)

Soft red winter wheat

b)

Durum wheat

c)

Long-grain wheat

d)

Buckwheat

7.

Rice is best described in the notes as which of the following?

a)

A seed only eaten as flour

b)

A staple grain, like white and brown

c)

A grain used to leaven bread

d)

A type of pasta

8.

What does al dente mean when cooking pasta?

a)

Cooked until soft throughout

b)

Cooked firm to the bite

c)

Cooked until crispy edges form

d)

Cooked with added yeast

9.

Which statement best defines leavened bread?

a)

Bread that rises with yeast

b)

Flatbread without any rising agent

c)

Bread that uses baking soda only

d)

Bread made only from whole grains

10.

Which description accurately characterizes brown rice according to the notes?

a)

Refined rice with bran removed for a softer texture

b)

Whole grain with bran and germ, chewier and more nutritious

c)

Short-grain rice used in sushi

d)

Parboiled rice with added vitamins

11.

Short-grain rice is described as which of the following?

a)

Long, separate grains that stay fluffy

b)

Sticky, round grains used in sushi

c)

Converted rice with extra vitamins

d)

Wild rice from aquatic grass

12.

A student wants to maximize fiber intake without supplements. Based on the definitions provided, which choice is the best strategy when selecting rice products?

a)

Choose polished white rice because the bran is removed

b)

Choose brown rice because it keeps the bran and germ

c)

Choose short-grain sushi rice because it is stickier

d)

Choose rice pasta because it is made from durum wheat