Question 1

What is the history of rice? How is it classified? Describe the similarities and differences among the many forms of rice Provide specific uses for each type

Accepted Answer

The history of rice dates back thousands

Question 2

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 3

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 4

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 5

Less than 50% 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

The germ is the main source of fat in a cereal grain

Accepted Answer

A) True 
 B)False

Question 8

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 9

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 10

Cereal protein is

Accepted Answer

A) considered a complete protein. 
B) considered incomplete because it is lacking adequate amounts of the amino acid methionine. 
C) low in the essential amino acid lysine. 
D) all of the above answers are correct 
E) all of the above answers are incorrect 
A) considered a complete protein. 
B) considered incomplete because it is lacking adequate amounts of the amino acid methionine. 
C) low in the essential amino acid lysine. 
D) all of the above answers are correct 
E) all of the above answers are incorrect

Question 11

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

Question 12

The aleurone layer is present when grains are processed into white flour

Accepted Answer

A) True 
 B)False

Question 13

Which part of the caryopsis is also called the chaff?

Accepted Answer

A) bran 
B) germ 
C) husk 
D) endosperm 
E) aleurone 
A) bran 
B) germ 
C) husk 
D) endosperm 
E) aleurone

Question 14

Proteins in cereal grains are high quality and complete

Accepted Answer

A) True 
 B)False

Question 15

Hard wheat has a higher _____ than soft wheat

Accepted Answer

A) carbohydrate content 
B) lipid content 
C) fiber content 
D) protein content 
E) mineral content 
A) carbohydrate content 
B) lipid content 
C) fiber content 
D) protein content 
E) mineral content

Question 16

Arborio rice is characteristically

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 17

The bran is not a good source of fiber and minerals

Accepted Answer

A) True 
 B)False

Question 18

What characteristics do you keep in mind when selecting pastas? Give guidelines for preparing al dente pasta, including doneness, water, nutrition, etc How should dried, fresh, and cooked pasta be stored?

Accepted Answer

When selecting pastas, there are a few c

Question 19

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

Accepted Answer

A) True 
 B)False

Question 20

Whole-grain products are a good source of

Accepted Answer

A) soluble and insoluble fibers. 
B) phytochemicals. 
C) lignans. 
D) phytoestrogens. 
E) all of the above answers are correct 
A) soluble and insoluble fibers. 
B) phytochemicals. 
C) lignans. 
D) phytoestrogens. 
E) all of the above answers are correct

Exam 16: Cereal Grains and Pastas

What is the history of rice? How is it classified? Describe the similarities and differences among the many forms of rice Provide specific uses for each type

Corn is native to the:

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

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

Less than 50% 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?

The germ is the main source of fat in a cereal grain

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

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

Cereal protein is

Regarding food additives in grain products, _____ can be added to the dough before baking

The aleurone layer is present when grains are processed into white flour

Which part of the caryopsis is also called the chaff?

Proteins in cereal grains are high quality and complete

Hard wheat has a higher _____ than soft wheat

Arborio rice is characteristically

The bran is not a good source of fiber and minerals

What characteristics do you keep in mind when selecting pastas? Give guidelines for preparing al dente pasta, including doneness, water, nutrition, etc How should dried, fresh, and cooked pasta be stored?

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

Whole-grain products are a good source of

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