Question 1

This type of corn's kernels is encapsulated in separate husks and the entire ear is wrapped in a large husk.

Accepted Answer

A)  flour corn 
B)  pod corn 
C)  sweet corn 
D)  flint corn 
A)  flour corn 
B)  pod corn 
C)  sweet corn 
D)  flint corn B

Question 2

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

Accepted Answer

A) True 
 B)False  False

Question 3

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

Accepted Answer

A) True 
 B)False  True

Question 4

Give three examples of gluten-free cereal grains and list one way each of these three grains can be prepared or eaten.

Accepted Answer

1. Quinoa - Quinoa can be prepared by bo

Question 5

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

Accepted Answer

Cereal grains, such as wheat, rice, oats

Question 6

This grain doesn't contain a significant amount of gluten so it is often used to make unleavened bread as well as beer.

Accepted Answer

A)  quinoa 
B)  Indian rice grass 
C)  barley 
D)  millet 
A)  quinoa 
B)  Indian rice grass 
C)  barley 
D)  millet

Question 7

If pasta sits in water that is not hot enough, it will stay hard.

Accepted Answer

A) True 
 B)False

Question 8

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

Question 9

Couscous is a grain made from semolina wheat that has been cooked, dried, and pulverized into small, rough particles the size of rice grains.

Accepted Answer

A) True 
 B)False

Question 10

During the preparation of cereal grain products (i.e., those which are heated), why do they swell and to what extent? Include the pasta products in your explanation.

Accepted Answer

See section 16-6. The answer should incl

Question 11

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

Accepted Answer

A) True 
 B)False

Question 12

What layer of the barley grain is well suited for the production of the malt required in some alcoholic beverages because it contains the enzymes needed to convert some of the endosperm starch to maltose?

Accepted Answer

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

Question 13

Cream of Wheat™ is made by granulating the endosperm of which type of 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 14

How should whole grains be stored?

Accepted Answer

A)  refrigerated in an open container to allow any moisture to escape 
B)  refrigerated in an air tight container to retard rancidity 
C)  at room temperature in a dark place 
D)  None these are correct. 
A)  refrigerated in an open container to allow any moisture to escape 
B)  refrigerated in an air tight container to retard rancidity 
C)  at room temperature in a dark place 
D)  None these are correct.

Question 15

What is finely ground corn endosperm that is used to thicken gravies, puddings, and sauces because of its high starch content?

Accepted Answer

A)  cornstarch 
B)  flint 
C)  hominy 
D)  popcorn 
A)  cornstarch 
B)  flint 
C)  hominy 
D)  popcorn

Question 16

Cooking grains in a more acidic environment causes them to cook at a faster rate.

Accepted Answer

A) True 
 B)False

Question 17

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 18

All of the following are refined grain products except

Accepted Answer

A)  white flour. 
B)  degermed cornmeal. 
C)  brown rice. 
D)  white rice. 
A)  white flour. 
B)  degermed cornmeal. 
C)  brown rice. 
D)  white rice.

Question 19

Explain the basic nutritional differences between whole grains and refined grains. Give three examples of whole grains and three examples of refined grains.

Accepted Answer

Whole grains and refined grains differ i

Question 20

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

Exam 16: Cereal Grains and Pastas

This type of corn's kernels is encapsulated in separate husks and the entire ear is wrapped in a large husk.

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

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

Give three examples of gluten-free cereal grains and list one way each of these three grains can be prepared or eaten.

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

This grain doesn't contain a significant amount of gluten so it is often used to make unleavened bread as well as beer.

If pasta sits in water that is not hot enough, it will stay hard.

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

Couscous is a grain made from semolina wheat that has been cooked, dried, and pulverized into small, rough particles the size of rice grains.

During the preparation of cereal grain products (i.e., those which are heated), why do they swell and to what extent? Include the pasta products in your explanation.

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

What layer of the barley grain is well suited for the production of the malt required in some alcoholic beverages because it contains the enzymes needed to convert some of the endosperm starch to maltose?

Cream of Wheat™ is made by granulating the endosperm of which type of wheat into a fine consistency?

How should whole grains be stored?

What is finely ground corn endosperm that is used to thicken gravies, puddings, and sauces because of its high starch content?

Cooking grains in a more acidic environment causes them to cook at a faster rate.

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

All of the following are refined grain products except

Explain the basic nutritional differences between whole grains and refined grains. Give three examples of whole grains and three examples of refined grains.

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.

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