Question 1

Matching
Definition choices:
-husk

Accepted Answer

A) the largest portion of the grain, containing all of the grain's starch 
B) the smallest portion of the grain, and the embryo for a future plant 
C) the hard outer covering just under the husk that protects the grain's soft endosperm 
D) the seeds of the grass family Gramineae 
E) the rough outer covering protecting the grai 
A) the largest portion of the grain, containing all of the grain's starch 
B) the smallest portion of the grain, and the embryo for a future plant 
C) the hard outer covering just under the husk that protects the grain's soft endosperm 
D) the seeds of the grass family Gramineae 
E) the rough outer covering protecting the grai E

Question 2

The seeds of an annual, gluten-free grass, eaten as a cereal in Africa and Asia, are called

Accepted Answer

A)  amaranth. 
B)  quinoa. 
C)  millet. 
D)  sorghum. 
E)  triticale. 
A)  amaranth. 
B)  quinoa. 
C)  millet. 
D)  sorghum. 
E)  triticale. C

Question 3

Cereal protein is

Accepted Answer

A)  considered a complete protein. 
B)  considered incomplete because it is lacking adequate amounts of the amino acid methionine. 
C)  low in the essential amino acid lysine. 
D)  all of the above answers are correct 
E)  none of the above answers is correct 
A)  considered a complete protein. 
B)  considered incomplete because it is lacking adequate amounts of the amino acid methionine. 
C)  low in the essential amino acid lysine. 
D)  all of the above answers are correct 
E)  none of the above answers is correct C

Question 4

_____ comprise the world's major food crops.

Accepted Answer

A)  Nuts 
B)  Grains 
C)  Legumes 
D)  Meat animals 
E)  Vegetables 
A)  Nuts 
B)  Grains 
C)  Legumes 
D)  Meat animals 
E)  Vegetables

Question 5

Which of the following grains is not part of the group that together account for 5 percent of the world's grain production?

Accepted Answer

A)  basmati 
B)  millet 
C)  oats 
D)  rye e	sorghum 
A)  basmati 
B)  millet 
C)  oats 
D)  rye e	sorghum

Question 6

The _____ is about 14.5 percent of the grain by weight and is an excellent source of fiber and minerals.

Accepted Answer

A)  endosperm 
B)  bran 
C)  aleurone 
D)  husk 
E)  germ 
A)  endosperm 
B)  bran 
C)  aleurone 
D)  husk 
E)  germ

Question 7

Grains, especially whole grains, are excellent sources of complex carbohydrates.

Accepted Answer

A) True 
 B)False

Question 8

The cooking time of cereal grains is _____ when using a microwave.

Accepted Answer

A)  greatly increased 
B)  greatly decreased 
C)  not significantly altered 
A)  greatly increased 
B)  greatly decreased 
C)  not significantly altered

Question 9

Over _____% of breakfast cereals currently marketed are ready-to-eat cereals.

Accepted Answer

A)  25 
B)  40 
C)  50 
D)  75 
E)  80 
A)  25 
B)  40 
C)  50 
D)  75 
E)  80

Question 10

Which part of the caryopsis is also called the chaff?

Accepted Answer

A)  bran 
B)  germ 
C)  husk 
D)  endosperm 
E)  aleurone 
A)  bran 
B)  germ 
C)  husk 
D)  endosperm 
E)  aleurone

Question 11

Undercooked pasta is identified by a white core of stiff, ungelatinized starch in the center.

Accepted Answer

A) True 
 B)False

Question 12

Pasta is produced by forcing a flour and water dough through the holes in a disc designed to create the desired pasta shape.

Accepted Answer

A) True 
 B)False

Question 13

_____ barley has had the hull and some of the bran removed from the grain in the process called pearling.

Accepted Answer

A)  Pot 
B)  Malt 
C)  Hulled d	Flaked 
A)  Pot 
B)  Malt 
C)  Hulled d	Flaked

Question 14

Hard wheat has a higher _____ than soft wheat.

Accepted Answer

A)  carbohydrate content 
B)  lipid content 
C)  fiber content 
D)  protein content 
E)  mineral content 
A)  carbohydrate content 
B)  lipid content 
C)  fiber content 
D)  protein content 
E)  mineral content

Question 15

Whole-grain products are a good source of

Accepted Answer

A)  soluble and insoluble fibers. 
B)  phytochemicals. 
C)  lignans. 
D)  phytoestrogens. 
E)  all of the above answers are correct f. none of the above answers is correct 
A)  soluble and insoluble fibers. 
B)  phytochemicals. 
C)  lignans. 
D)  phytoestrogens. 
E)  all of the above answers are correct f. none of the above answers is correct

Question 16

The _____ is rich in fat and incomplete protein, and is an excellent source of B vitamins and vitamin E.

Accepted Answer

A)  bran 
B)  germ 
C)  aleurone 
D)  chaff 
A)  bran 
B)  germ 
C)  aleurone 
D)  chaff

Question 17

Which of the following is not among the 4 primary grains produced worldwide?

Accepted Answer

A)  barley 
B)  corn 
C)  rice 
D)  oats 
A)  barley 
B)  corn 
C)  rice 
D)  oats

Question 18

Matching
Definition choices:
-endosperm

Accepted Answer

A) the largest portion of the grain, containing all of the grain's starch 
B) the smallest portion of the grain, and the embryo for a future plant 
C) the hard outer covering just under the husk that protects the grain's soft endosperm 
D) the seeds of the grass family Gramineae 
E) the rough outer covering protecting the grai 
A) the largest portion of the grain, containing all of the grain's starch 
B) the smallest portion of the grain, and the embryo for a future plant 
C) the hard outer covering just under the husk that protects the grain's soft endosperm 
D) the seeds of the grass family Gramineae 
E) the rough outer covering protecting the grai

Question 19

Which of the following is not usually consumed, but sometimes processed into fiber supplements?

Accepted Answer

A)  germ 
B)  husk 
C)  endosperm 
D)  bran 
E)  aleurone 
A)  germ 
B)  husk 
C)  endosperm 
D)  bran 
E)  aleurone

Question 20

Cooking grains in a more acidic environment causes them to cook at a faster rate.

Accepted Answer

A) True 
 B)False

Exam 16: Cereal Grains and Pastas

Matching Definition choices: -husk

The seeds of an annual, gluten-free grass, eaten as a cereal in Africa and Asia, are called

Cereal protein is

_____ comprise the world's major food crops.

Which of the following grains is not part of the group that together account for 5 percent of the world's grain production?

The _____ is about 14.5 percent of the grain by weight and is an excellent source of fiber and minerals.

Grains, especially whole grains, are excellent sources of complex carbohydrates.

The cooking time of cereal grains is _____ when using a microwave.

Over _____% of breakfast cereals currently marketed are ready-to-eat cereals.

Which part of the caryopsis is also called the chaff?

Undercooked pasta is identified by a white core of stiff, ungelatinized starch in the center.

Pasta is produced by forcing a flour and water dough through the holes in a disc designed to create the desired pasta shape.

_____ barley has had the hull and some of the bran removed from the grain in the process called pearling.

Hard wheat has a higher _____ than soft wheat.

Whole-grain products are a good source of

The _____ is rich in fat and incomplete protein, and is an excellent source of B vitamins and vitamin E.

Which of the following is not among the 4 primary grains produced worldwide?

Matching Definition choices: -endosperm

Which of the following is not usually consumed, but sometimes processed into fiber supplements?

Cooking grains in a more acidic environment causes them to cook at a faster rate.

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