Exam 23: Potatoes, Grains and Pasta

What is the most common method for cooking grains?

Both bulgur and couscous are made from wheat kernels.

By that method are Lyonnaise potatoes cooked?

Lasagna, fettuccine and penne are all tube-shaped pastas.

Because dried pasta and uncooked rice require time and temperature controls for safety, they must be stored under refrigeration at all times.

Which of the following is NOT produced from corn?

Unlike Italian-style pasta, virtually all Asian noodles are made into thick or thin ribbons.

All pastas, whether Italian or Asian, are cooked by boiling.

Converted rice is more nutritious and less starchy than regular white rice.

What are the tiny seeds native to the South American Andes that can be cooked the same way as rice?

What grain is actually a fruit whose kernels are known as groats that are often ground into flour?

The correct ratio of water to rice is always 2 to 1.

The flour for making pasta can be from a variety of grains, including buckwheat and rice.

What are the nutritional benefits of grains?