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Obj. 3.03
Test Description: Grains
Instructions: Answer all questions to get your test result.
1) Grits are made from
A
rice
B
barley
C
corn
D
wheat
2) Compared to instant oatmeal, steel-cut oats:
A
are less nutritious
B
should only be cooked with milk
C
require more cooking time
D
require heavier processing
3) Jeff needs 4 cups of cooked macaroni for his pasta salad. How many cups of dried pasta should he use?
A
4c
B
2c
C
6c
D
1c
4) Which product is made from adding eggs to flour and water?
A
cornstarch
B
hominy
C
noodles
D
wheat germ
5) In order to yield 3 cups of cooked rice, how much uncooked rice should be used?
A
1c
B
6c
C
3c
D
2c
6) Which part of the grain kernel serves as the food supply for a new plant?
A
fiber
B
endosperm
C
germ
D
bran
7) Which is an example of a whole grain product?
A
oatmeal
B
pasta
C
all purpose flour
D
white rice
8) How should cooked grains be stored for food safety?
A
in the refrigerator
B
in a loosely sealed container
C
in a cool, dry place
D
in the freezer
9) Which part of the grain kernel contains B vitamins and fiber?
A
endosperm
B
germ
C
starch
D
bran
10) Robert wants to serve a whole grain side dish. Which dish should he consider?
A
brown rice
B
white bread
C
couscous
D
pasta
11) When preparing rice, which would be a recommended cooking practice?
A
allow the rice to boil for 10 minutes
B
stir the rice frequently as it cooks
C
cook the rice in an uncovered pot
D
fluff the rice with a fork after cooking it
12) Which is the best example of a high fiber product?
A
shredded whole wheat cereal
B
flour tortilla
C
banana
D
hamburger bun
13) In order to yield 3 cups of cooked rice. how much uncooked rice should be used?
A
6c
B
2c
C
1c
D
3c
14) When cooking rice, bring the water to a boil, add the rice, then:
A
leave uncovered, and boil for 20 minutes
B
cover, and boil for 20 minutes
C
leave uncovered, and reduce to a simmer for 20 minutes or until the water is absorbed
D
cover, and reduce to a simmer for 20 minutes or until the water is adsorbed
15) The following Millet and amaranth are examples of:
A
ancient grains
B
pastas
C
refined grains
D
breakfast cereals
*select an answer for all questions
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