Obj. 3.03 Question Preview (ID: 59662)
Grains.
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Grits are made from
a) corn
b) barley
c) rice
d) wheat
Compared to instant oatmeal, steel-cut oats:
a) require more cooking time
b) require heavier processing
c) should only be cooked with milk
d) are less nutritious
Jeff needs 4 cups of cooked macaroni for his pasta salad. How many cups of dried pasta should he use?
a) 2c
b) 4c
c) 1c
d) 6c
Which product is made from adding eggs to flour and water?
a) noodles
b) hominy
c) cornstarch
d) wheat germ
In order to yield 3 cups of cooked rice, how much uncooked rice should be used?
a) 1c
b) 6c
c) 3c
d) 2c
Which part of the grain kernel serves as the food supply for a new plant?
a) endosperm
b) bran
c) germ
d) fiber
Which is an example of a whole grain product?
a) oatmeal
b) white rice
c) pasta
d) all purpose flour
How should cooked grains be stored for food safety?
a) in the refrigerator
b) in the freezer
c) in a cool, dry place
d) in a loosely sealed container
Which part of the grain kernel contains B vitamins and fiber?
a) bran
b) starch
c) germ
d) endosperm
Robert wants to serve a whole grain side dish. Which dish should he consider?
a) brown rice
b) couscous
c) white bread
d) pasta
When preparing rice, which would be a recommended cooking practice?
a) fluff the rice with a fork after cooking it
b) stir the rice frequently as it cooks
c) allow the rice to boil for 10 minutes
d) cook the rice in an uncovered pot
Which is the best example of a high fiber product?
a) shredded whole wheat cereal
b) flour tortilla
c) banana
d) hamburger bun
In order to yield 3 cups of cooked rice. how much uncooked rice should be used?
a) 1c
b) 3c
c) 2c
d) 6c
When cooking rice, bring the water to a boil, add the rice, then:
a) cover, and reduce to a simmer for 20 minutes or until the water is adsorbed
b) leave uncovered, 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 boil for 20 minutes
The following Millet and amaranth are examples of:
a) ancient grains
b) pastas
c) breakfast cereals
d) refined grains
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