Exam 16: Cereal Grains and Pastas

Refined grains retain which part of the grain kernel?

A cup of cooked cereal contains about how many calories?

Which of the following is not among the four primary grains produced worldwide?

Hard wheat has a higher _____ content than soft wheat.

Proteins in cereal grains are high quality and complete.

Whole-grain products are a good source of

The germ is rich in fat and is an excellent source of B vitamins and vitamin E.

Suppose you work for a cereal manufacturer and you are hosting an elementary school field trip to your factory. One student from the field trip group asks how your company creates so many different shapes for your cereal. Explain what extrusion is and what happens after the cereal is extruded.

Parboiled rice is also called _____ rice.

The protein in grains is incomplete because grains are low in the essential amino acid

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

Fresh pasta can be kept in the freezer for up to 1 month.

Which grain is used primarily as a malt?

Which is the hardest wheat?

Grains, especially whole grains, are excellent sources of complex carbohydrates.

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

Which flour is the predominant choice for the highest quality breads and baked goods?

Which statement about microwaving cereal grains is true?

Where is most of the fiber located in a kernel of wheat?