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Grains Review
Test Description: Explore different types of pasta in order to understand their versatility and usage in today’s modern food lifestyle.
Instructions: Answer all questions to get your test result.
1) What part of the grain reproduces?
A
Hull
B
Germ
C
Endosperm
D
Bran
2) _______ is all-purpose flour to which a leavening agent BP and salt have been added by the manufacturer, used with special recipes.
A
Whole Wheat flour
B
Cake flour
C
All purpose flour
D
Self- Rising Flour
3) True or False. Gluten is formed when flour has liquid added and stirring occurs.
A
True
B
False
4) True or False. Rice will double in size when cooked.
A
True
B
False
5) When cooking cereal, one should…
A
Read the directions.
B
Make someone else cook it for you.
C
Guess on the amount of liquid added.
D
Add double the amount of liquid as dry cereal.
6) Which of the following is not apart of the three major types of grain?
A
corn
B
wheat
C
rice
D
salt
7) What is the most nutritious part of the grain?
A
Endosperm
B
Bran
C
Germ
D
Hem
8) What is the largest part of the grain?
A
Endosperm
B
Hull
C
Germ
D
Bran
9) True or false. Popcorn is considered a whole grain?
A
True
B
False
10) What is the name of the outer layer of the grain?
A
Endosperm
B
Bran
C
Germ
D
Hull
*select an answer for all questions
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