Question 1

The outer layer of a cereal grain kernel is the _____.

Accepted Answer

A) germ 
B) endosperm 
C) bran 
D) aleurone layer 
A) germ 
B) endosperm 
C) bran 
D) aleurone layer C

Question 2

Starch is a storage form of carbohydrate deposited as granules or aggregates of granules in the cells.

Accepted Answer

A) True 
 B)False  True

Question 3

Gluten has a high density compared to starch.

Accepted Answer

A) True 
 B)False  False

Question 4

Starch is a storage form of _____ deposited as granules or aggregates of granules in the cells of plants.

Accepted Answer

A) vitamins 
B) enzymes 
C) protein 
D) carbohydrate 
A) vitamins 
B) enzymes 
C) protein 
D) carbohydrate

Question 5

Cereals are processed grains that are generally _____ carbohydrates.

Accepted Answer

A) 75 percent to 80 percent 
B) 65 percent to 70 percent 
C) 60 percent to 65 percent 
D) 50 percent to 55 percent 
A) 75 percent to 80 percent 
B) 65 percent to 70 percent 
C) 60 percent to 65 percent 
D) 50 percent to 55 percent

Question 6

Disodium phosphate _____.

Accepted Answer

A) changes the pH of the cereal 
B) strips the germ from the cereal 
C) causes the cereal to cook more slowly 
D) prevents the swelling of cereal 
A) changes the pH of the cereal 
B) strips the germ from the cereal 
C) causes the cereal to cook more slowly 
D) prevents the swelling of cereal

Question 7

As a soybean matures in its pod,it ripens into a soft,supple bean.

Accepted Answer

A) True 
 B)False

Question 8

When soaked,ground fine,and strained,soybeans produce a fluid called _____.

Accepted Answer

A) soy yogurt 
B) soybean milk 
C) soy sauce 
D) tempeh 
A) soy yogurt 
B) soybean milk 
C) soy sauce 
D) tempeh

Question 9

Legumes are plants with a double-seamed pod containing a single row of seeds.

Accepted Answer

A) True 
 B)False

Question 10

Vitamins A and D (human nutritional supplements)are now derived from corn.

Accepted Answer

A) True 
 B)False

Question 11

Whole grains have varying structures.

Accepted Answer

A) True 
 B)False

Question 12

Cereal grains and legumes supply energy (starch)and protein to billions of people.

Accepted Answer

A) True 
 B)False

Question 13

HVP is a _____.

Accepted Answer

A) color modifier 
B) nutritional additive 
C) flavor enhancer 
D) preservative 
A) color modifier 
B) nutritional additive 
C) flavor enhancer 
D) preservative

Question 14

Pastry is a mechanical steam-leavened product.

Accepted Answer

A) True 
 B)False

Question 15

Soy sprouts are more popular than mung bean and alfalfa sprouts.

Accepted Answer

A) True 
 B)False

Question 16

If milling is adequate and correct,then 100 pounds of wheat will yield _____ straight flour.

Accepted Answer

A) roughly 68 percent 
B) 72 percent to 75 percent 
C) approximately 80 percent 
D) more than 90 percent 
A) roughly 68 percent 
B) 72 percent to 75 percent 
C) approximately 80 percent 
D) more than 90 percent

Question 17

Round legumes are called _____.

Accepted Answer

A) nuts 
B) beans 
C) lentils 
D) peas 
A) nuts 
B) beans 
C) lentils 
D) peas

Question 18

Most soybeans are _____.

Accepted Answer

A) black 
B) white 
C) yellow 
D) brown 
A) black 
B) white 
C) yellow 
D) brown

Question 19

When soaked,ground fine,and strained,soybeans produce a fluid called soybean milk,which is a substitute for cow's milk.

Accepted Answer

A) True 
 B)False

Question 20

The inner portion of a grain kernel,which is granulated with difficulty,is known as the _____.

Accepted Answer

A) middlings 
B) interior 
C) heart 
D) core 
A) middlings 
B) interior 
C) heart 
D) core

Exam 20: Cereal Grains, Legumes, and Oilseeds

The outer layer of a cereal grain kernel is the _____.

Starch is a storage form of carbohydrate deposited as granules or aggregates of granules in the cells.

Gluten has a high density compared to starch.

Starch is a storage form of _____ deposited as granules or aggregates of granules in the cells of plants.

Cereals are processed grains that are generally _____ carbohydrates.

Disodium phosphate _____.

As a soybean matures in its pod,it ripens into a soft,supple bean.

When soaked,ground fine,and strained,soybeans produce a fluid called _____.

Legumes are plants with a double-seamed pod containing a single row of seeds.

Vitamins A and D (human nutritional supplements)are now derived from corn.

Whole grains have varying structures.

Cereal grains and legumes supply energy (starch)and protein to billions of people.

HVP is a _____.

Pastry is a mechanical steam-leavened product.

Soy sprouts are more popular than mung bean and alfalfa sprouts.

If milling is adequate and correct,then 100 pounds of wheat will yield _____ straight flour.

Round legumes are called _____.

Most soybeans are _____.

When soaked,ground fine,and strained,soybeans produce a fluid called soybean milk,which is a substitute for cow's milk.

The inner portion of a grain kernel,which is granulated with difficulty,is known as the _____.

Overview of Food Science

Food Systems and Sustainability

Chemistry of Foods

Nutrition and Digestion

Food Composition

Quality Factors in Foods

Unit Operations in Food Processing

Food Deterioration

Heat

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Drying and Dehydration

Radiant and Electrical Energy

Fermentation, Microorganisms, and Biotechnology

Food Additives

Packaging

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Fish and Shellfish

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