Exam 16: Cereal Grains and Pastas

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

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

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

When cooking pasta, stickiness

_____ comprise the world's major food crops

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

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

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

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

Asian noodles rarely contain semolina flour

Definition choices: -endosperm

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

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

Definition choices: -germ

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

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

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

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

Definition choices: -husk