Grains Review Question Preview (ID: 58916)


Explore Different Types Of Pasta In Order To Understand Their Versatility And Usage In Today’s Modern Food Lifestyle. TEACHERS: click here for quick copy question ID numbers.

What is the largest part of the grain?
a) Hull
b) Germ
c) Bran
d) Endosperm

What is the most nutritious part of the grain?
a) Hem
b) Germ
c) Endosperm
d) Bran

Which of the following is not apart of the three major types of grain?
a) wheat
b) rice
c) salt
d) corn

True or False. Rice will double in size when cooked.
a) True
b) False
c)
d)

When cooking cereal, one should…
a) Read the directions.
b) Guess on the amount of liquid added.
c) Add double the amount of liquid as dry cereal.
d) Make someone else cook it for you.

True or False. Gluten is formed when flour has liquid added and stirring occurs.
a) True
b) False
c)
d)

_______ is all-purpose flour to which a leavening agent BP and salt have been added by the manufacturer, used with special recipes.
a) All purpose flour
b) Whole Wheat flour
c) Cake flour
d) Self- Rising Flour

What part of the grain reproduces?
a) Hull
b) Germ
c) Bran
d) Endosperm

True or false. Popcorn is considered a whole grain?
a) True
b) False
c)
d)

What is the name of the outer layer of the grain?
a) Endosperm
b) Germ
c) Bran
d) Hull

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