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

Matching
Definition choices:
-germ

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 3

Butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT)are often added to cereals to act as preservatives.

Accepted Answer

A) True 
 B)False

Question 4

Matching
Definition choices:
-bran

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 5

Less than 30% of the world's corn is grown in the United States.

Accepted Answer

A) True 
 B)False

Question 6

Which of the following rice selections is often used in food-service establishments because the grains stay firm and separate?

Accepted Answer

A)  white 
B)  converted 
C)  instant 
D)  brown 
A)  white 
B)  converted 
C)  instant 
D)  brown

Question 7

_____ is one of the smallest cereal grains and contains insufficient gluten for use in leavened breads.

Accepted Answer

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

Question 8

Which of the following nutrients is not lost (i.e., is retained)during the milling process for a refined grain?

Accepted Answer

A)  starch 
B)  riboflavin (B?) 
C)  niacin (B?) 
D)  iron 
E)  folate 
A)  starch 
B)  riboflavin (B?) 
C)  niacin (B?) 
D)  iron 
E)  folate

Question 9

The varying shapes of ready-to-eat cereal available to consumers depend on how they have been processed.For example, breakfast cereal may be

Accepted Answer

A)  extruded. 
B)  flaked. 
C)  granulated. 
D)  shredded. 
E)  all of the above answers are correctf. choices b and d only are correct 
A)  extruded. 
B)  flaked. 
C)  granulated. 
D)  shredded. 
E)  all of the above answers are correctf. choices b and d only are correct

Question 10

Among food the additives used in grain products, _____ can be added to the dough before baking.

Accepted Answer

A)  the vitamins thiamin, riboflavin, and niacin 
B)  vitamin C 
C)  vitamins A, D, E, and K 
D)  all of the above answers are correct 
A)  the vitamins thiamin, riboflavin, and niacin 
B)  vitamin C 
C)  vitamins A, D, E, and K 
D)  all of the above answers are correct

Question 11

Proteins in cereal grains are high quality and complete.

Accepted Answer

A) True 
 B)False

Question 12

Oat bran has been linked to reductions in high blood cholesterol.

Accepted Answer

A) True 
 B)False

Exam 16: Cereal Grains and Pastas

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.

Matching Definition choices: -germ

Butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT)are often added to cereals to act as preservatives.

Matching Definition choices: -bran

Less than 30% of the world's corn is grown in the United States.

Which of the following rice selections is often used in food-service establishments because the grains stay firm and separate?

_____ is one of the smallest cereal grains and contains insufficient gluten for use in leavened breads.

Which of the following nutrients is not lost (i.e., is retained)during the milling process for a refined grain?

The varying shapes of ready-to-eat cereal available to consumers depend on how they have been processed.For example, breakfast cereal may be

Among food the additives used in grain products, _____ can be added to the dough before baking.

Proteins in cereal grains are high quality and complete.

Oat bran has been linked to reductions in high blood cholesterol.

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