Question 1

Over _____ of the world's population, approximately, depends on rice as a staple food.

Accepted Answer

A)  one-fourth 
B)  one-half 
C)  two-thirds 
D)  three-fourths 
E)  eighty percent 
A)  one-fourth 
B)  one-half 
C)  two-thirds 
D)  three-fourths 
E)  eighty percent

Question 2

Which of the following explains why cereal grains expand upon cooking?

Accepted Answer

A)  The carbohydrates leach out, leaving holes in the cereal that fill with water. 
B)  The starch molecules gel when they are heated. 
C)  The starch molecules gel when they are cooled. 
D)  The proteins and starches complex together when heated and swell. 
E)  The starch molecules gelatinize when heated in water, thus swelling the grain. 
A)  The carbohydrates leach out, leaving holes in the cereal that fill with water. 
B)  The starch molecules gel when they are heated. 
C)  The starch molecules gel when they are cooled. 
D)  The proteins and starches complex together when heated and swell. 
E)  The starch molecules gelatinize when heated in water, thus swelling the grain.

Question 3

Removing the outer husks from polished rice eliminates all the fiber and most of the B vitamins and iron.

Accepted Answer

A) True 
 B)False

Question 4

The aleurone layer is incorporated when grains are processed into white flour.

Accepted Answer

A) True 
 B)False

Question 5

Arborio rice is

Accepted Answer

A)  known for its creamy texture. 
B)  a dry, long-grained rice. 
C)  known for being high in amylose. 
D)  low in amylopectin. 
A)  known for its creamy texture. 
B)  a dry, long-grained rice. 
C)  known for being high in amylose. 
D)  low in amylopectin.

Question 6

The endosperm in which of the following corns is enlarged because it was soaked in lye and then dried during processing?

Accepted Answer

A)  dent 
B)  flint 
C)  hominy 
D) 	pod 
E)  cornmeal 
A)  dent 
B)  flint 
C)  hominy 
D) 	pod 
E)  cornmeal

Question 7

Which country produces the most wheat?

Accepted Answer

A)  Australia 
B)  Canada 
C)  Russia 
D)  United States 
A)  Australia 
B)  Canada 
C)  Russia 
D)  United States

Question 8

The bran is not a good source of fiber and minerals.

Accepted Answer

A) True 
 B)False

Question 9

Which flour is the predominant choice for the highest quality breads and baked goods?

Accepted Answer

A)  rice 
B)  rye 
C)  oat 
D)  masa 
E)  corn
F) wheat 
A)  rice 
B)  rye 
C)  oat 
D)  masa 
E)  corn
F) wheat

Question 10

Matching
Definition choices:
-cereal

Accepted Answer

A) the largest portion of the grain, containing all of the grain's 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 grai 
A) the largest portion of the grain, containing all of the grain's 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 grai

Question 11

The germ is rich in fat and is an excellent source of B vitamins and vitamin E.

Accepted Answer

A) True 
 B)False

Question 12

_____ is (are)made by granulating the endosperm of the wheat into a fine consistency.

Accepted Answer

A)  Grits 
B)  Farina 
C)  Couscous 
D)  Degermed cornmeal 
A)  Grits 
B)  Farina 
C)  Couscous 
D)  Degermed cornmeal

Question 13

Asian noodles are often made from semolina flour and as a result appear translucent or clear.

Accepted Answer

A) True 
 B)False

Question 14

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

Question 15

The _____ in durum wheat flour gives pasta its elasticity and helps it maintain its shape during cooking.

Accepted Answer

A)  carbohydrate 
B)  starch 
C)  protein 
D)  fat 
E)  carotenoids 
A)  carbohydrate 
B)  starch 
C)  protein 
D)  fat 
E)  carotenoids

Question 16

The two least important factors in the preparation of grains are the amount of water used and the exposure to heat.

Accepted Answer

A) True 
 B)False

Question 17

Water-soluble vitamins can be applied to cereal by spraying them on before the cereal has been heated.

Accepted Answer

A) True 
 B)False

Question 18

The endosperm makes up about _____ percent of the grain.

Accepted Answer

A)  68 
B)  75 
C)  83 
D)  92 
A)  68 
B)  75 
C)  83 
D)  92

Question 19

Corn is native to the:

Accepted Answer

A)  Americas. 
B)  Asian continent. 
C)  Australian continent. 
D)  European continent. 
E)  African continent. 
A)  Americas. 
B)  Asian continent. 
C)  Australian continent. 
D)  European continent. 
E)  African continent.

Question 20

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 
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

Over _____ of the world's population, approximately, depends on rice as a staple food.

Which of the following explains why cereal grains expand upon cooking?

Removing the outer husks from polished rice eliminates all the fiber and most of the B vitamins and iron.

The aleurone layer is incorporated when grains are processed into white flour.

Arborio rice is

The endosperm in which of the following corns is enlarged because it was soaked in lye and then dried during processing?

Which country produces the most wheat?

The bran is not a good source of fiber and minerals.

Which flour is the predominant choice for the highest quality breads and baked goods?

Matching Definition choices: -cereal

The germ is rich in fat and is an excellent source of B vitamins and vitamin E.

_____ is (are)made by granulating the endosperm of the wheat into a fine consistency.

Asian noodles are often made from semolina flour and as a result appear translucent or clear.

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

The _____ in durum wheat flour gives pasta its elasticity and helps it maintain its shape during cooking.

The two least important factors in the preparation of grains are the amount of water used and the exposure to heat.

Water-soluble vitamins can be applied to cereal by spraying them on before the cereal has been heated.

The endosperm makes up about _____ percent of the grain.

Corn is native to the:

When cooking pasta, stickiness

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