Question 1

When cooking grains in a pan, you should add the grain to cold water to achieve a fluffier product, or to boiling water to achieve a stickier product

Accepted Answer

A) True 
 B)False

Question 2

The kernels for which of the following grains must be rinsed before cooking to remove the naturally bitter coating?

Accepted Answer

A)  triticale
B)  amaranth
C)  quinoa
D)  kamut

Question 3

During the preparation of cereal grain products (ie, those which are heated), why do they swell and to what extent? Include the pasta products in your explanation

Accepted Answer

The answer of During the preparation of cereal grain products...

Question 4

Which of the following grains is not part of the group that together account for 5 percent of the world's grain production?

Accepted Answer

A)  basmati
B)  millet
C)  oats
D)  rye e sorghum

Question 5

Definition choices:
-endosperm

Accepted Answer

A)  the largest portion of the grain, containing all of the starch
B)  the smallest portion of the grain, and the embryo for a future plant
C)  the hard outer covering just under the husk that protects the grain's soft endosperm
D)  the seeds of the grass family Gramineae
E)  the rough outer covering protecting the grain

Question 6

Describe the nutrient contents of cooked and uncooked cereal, grain, and pasta products including calories, carbohydrate, protein, fat, vitamins, minerals, and both soluble and insoluble fiber

Accepted Answer

The nutrient contents of cooked and unco...

Question 7

How should cereal grains be stored for dry, refrigerated, and frozen storage?

Accepted Answer

Cereal grains, such as wheat, rice, oats...

Question 8

Polished rice has the outer husks removed and this eliminates all the fiber and most of the B vitamins and iron

Accepted Answer

A) True 
 B)False

Question 9

Definition choices:
-husk

Accepted Answer

A)  the largest portion of the grain, containing all of the starch
B)  the smallest portion of the grain, and the embryo for a future plant
C)  the hard outer covering just under the husk that protects the grain's soft endosperm
D)  the seeds of the grass family Gramineae
E)  the rough outer covering protecting the grain

Question 10

The cooking time of cereal grains is _____ when using a microwave

Accepted Answer

A)  increased
B)  decreased
C)  not significantly altered

Question 11

_____ is one of the smallest cereal grains and contains very little gluten

Accepted Answer

A)  Millet
B)  Sorghum
C)  Rye
D)  Buckwheat

Question 12

The _____ is rich in fat and incomplete protein, and is an excellent source of B vitamins and vitamin E

Accepted Answer

A)  bran
B)  germ
C)  aleurone
D)  chaff

Question 13

What are the classifications of wheat? Discuss the many forms of wheat including wheat berries, rolled wheat, cracked wheat, bulgur, farina, wheat germ, and wheat bran

Accepted Answer

The answer of What are the classifications of wheat? Discuss...

Question 14

Explain why cereal grains are called "the staff of life" In your answer, include both the nutritional and the cultural/functional elements that are pertinent to this food group

Accepted Answer

Cereal grains are often referred to as "...

Question 15

_____ comprise the world's major food crops

Accepted Answer

A)  Nuts
B)  Grains
C)  Seeds
D)  Meat animals
E)  Vegetables

Question 16

Asian noodles rarely contain semolina flour

Accepted Answer

A) True 
 B)False

Question 17

_____ barley has had the hull and some of the bran removed from the grain in the process called pearling

Accepted Answer

A)  Pot
B)  Malt
C)  Hulled d Flaked

Question 18

Definition choices:
-germ

Accepted Answer

A)  the largest portion of the grain, containing all of the starch
B)  the smallest portion of the grain, and the embryo for a future plant
C)  the hard outer covering just under the husk that protects the grain's soft endosperm
D)  the seeds of the grass family Gramineae
E)  the rough outer covering protecting the grain

Question 19

When cooking pasta, stickiness

Accepted Answer

A)  is increased in water with an acidic pH.
B)  is increased in water with an alkaline pH.
C)  is decreased when using older pasta.
D)  none of the above answers is correct

Exam 16: Cereal Grains and Pastas

The cooking time of cereal grains is _____ when using a microwave

Correct Answer
verified

When cooking pasta, stickiness

Correct Answer
verified

Polished rice has the outer husks removed and this eliminates all the fiber and most of the B vitamins and iron

Correct Answer
verified

What are the classifications of wheat? Discuss the many forms of wheat including wheat berries, rolled wheat, cracked wheat, bulgur, farina, wheat germ, and wheat bran

Correct Answer
verified

_____ is one of the smallest cereal grains and contains very little gluten

Correct Answer
verified

Definition choices: -endosperm

Correct Answer
verified

Asian noodles rarely contain semolina flour

Correct Answer
verified

Definition choices: -germ

Correct Answer
verified

Explain why cereal grains are called "the staff of life" In your answer, include both the nutritional and the cultural/functional elements that are pertinent to this food group

Correct Answer
Answered by ExamLex AI
Cereal grains are often referred to as "...
View Answer

Definition choices: -husk

Correct Answer
verified

How should cereal grains be stored for dry, refrigerated, and frozen storage?

Correct Answer
Answered by ExamLex AI
Cereal grains, such as wheat, rice, oats...
View Answer

When cooking grains in a pan, you should add the grain to cold water to achieve a fluffier product, or to boiling water to achieve a stickier product

Correct Answer
verified

_____ comprise the world's major food crops

Correct Answer
verified

The kernels for which of the following grains must be rinsed before cooking to remove the naturally bitter coating?

Correct Answer
verified

Describe the nutrient contents of cooked and uncooked cereal, grain, and pasta products including calories, carbohydrate, protein, fat, vitamins, minerals, and both soluble and insoluble fiber

Correct Answer
Answered by ExamLex AI
The nutrient contents of cooked and unco...
View Answer

Which of the following grains is not part of the group that together account for 5 percent of the world's grain production?

Correct Answer
verified

The _____ is rich in fat and incomplete protein, and is an excellent source of B vitamins and vitamin E

Correct Answer
verified

_____ barley has had the hull and some of the bran removed from the grain in the process called pearling

Correct Answer
verified

During the preparation of cereal grain products (ie, those which are heated), why do they swell and to what extent? Include the pasta products in your explanation

Correct Answer
verified

Exam 16: Cereal Grains and Pastas

The cooking time of cereal grains is _____ when using a microwave

Correct AnswerverifiedShow Answer

When cooking pasta, stickiness

Correct AnswerverifiedShow Answer

Polished rice has the outer husks removed and this eliminates all the fiber and most of the B vitamins and iron

Correct AnswerverifiedShow Answer

What are the classifications of wheat? Discuss the many forms of wheat including wheat berries, rolled wheat, cracked wheat, bulgur, farina, wheat germ, and wheat bran

Correct AnswerverifiedShow Answer

_____ is one of the smallest cereal grains and contains very little gluten

Correct AnswerverifiedShow Answer

Definition choices: -endosperm

Correct AnswerverifiedShow Answer

Asian noodles rarely contain semolina flour

Correct AnswerverifiedShow Answer

Definition choices: -germ

Correct AnswerverifiedShow Answer

Explain why cereal grains are called "the staff of life" In your answer, include both the nutritional and the cultural/functional elements that are pertinent to this food group

Correct AnswerAnswered by ExamLex AICereal grains are often referred to as "...View AnswerShow Answer

Definition choices: -husk

Correct AnswerverifiedShow Answer

How should cereal grains be stored for dry, refrigerated, and frozen storage?

Correct AnswerAnswered by ExamLex AICereal grains, such as wheat, rice, oats...View AnswerShow Answer

When cooking grains in a pan, you should add the grain to cold water to achieve a fluffier product, or to boiling water to achieve a stickier product

Correct AnswerverifiedShow Answer

_____ comprise the world's major food crops

Correct AnswerverifiedShow Answer

The kernels for which of the following grains must be rinsed before cooking to remove the naturally bitter coating?

Correct AnswerverifiedShow Answer

Describe the nutrient contents of cooked and uncooked cereal, grain, and pasta products including calories, carbohydrate, protein, fat, vitamins, minerals, and both soluble and insoluble fiber

Correct AnswerAnswered by ExamLex AIThe nutrient contents of cooked and unco...View AnswerShow Answer

Which of the following grains is not part of the group that together account for 5 percent of the world's grain production?

Correct AnswerverifiedShow Answer

The _____ is rich in fat and incomplete protein, and is an excellent source of B vitamins and vitamin E

Correct AnswerverifiedShow Answer

_____ barley has had the hull and some of the bran removed from the grain in the process called pearling

Correct AnswerverifiedShow Answer

During the preparation of cereal grain products (ie, those which are heated), why do they swell and to what extent? Include the pasta products in your explanation

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
Cereal grains are often referred to as "...
View Answer

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
Cereal grains, such as wheat, rice, oats...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
The nutrient contents of cooked and unco...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified