Question 1

The varying shapes of ready-to-eat cereal available to consumers depend on how they have been processed For example, breakfast cereal may be

Accepted Answer

A) extruded. 
B) flaked. 
C) granulated. 
D) shredded. 
E) all of the above answers are correct 
A) extruded. 
B) flaked. 
C) granulated. 
D) shredded. 
E) all of the above answers are correct E

Question 2

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

Accepted Answer

A) True 
 B)False  False

Question 3

Definition choices:
-cereal

Accepted Answer

A) the largest portion of the grain, containing all of the 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 grain 
A) the largest portion of the grain, containing all of the 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 grain D

Question 4

Discuss the structure of cereal grains including the husk, bran, endosperm, and germ Define whole grain What additives are sometimes added to grain products?

Accepted Answer

The answer of Discuss the structure of cereal grains including...

Question 5

Here are three questions that your friend wants you to answer Use your food science knowledge and show off how much you know How do food companies create the many different shapes for their cereals? How does cornmeal become a corn chip? Why don't some popcorn kernels pop?

Accepted Answer

1. Food companies create the many differ

Question 6

Which of the following explains why cereal grains expand upon cooking?

Accepted Answer

A) The carbohydrates leach out, leaving holes in the cereal that fill with water. 
B) The starch molecules gel when they are heated. 
C) The starch molecules gel when they are cooled. 
D) The proteins and starches complex together when heated and swell. 
E) The starch molecules gelatinize when heated in water, thus swelling the grain. 
A) The carbohydrates leach out, leaving holes in the cereal that fill with water. 
B) The starch molecules gel when they are heated. 
C) The starch molecules gel when they are cooled. 
D) The proteins and starches complex together when heated and swell. 
E) The starch molecules gelatinize when heated in water, thus swelling the grain.

Question 7

Definition choices:
-bran

Accepted Answer

A) the largest portion of the grain, containing all of the 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 grain 
A) the largest portion of the grain, containing all of the 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 grain

Question 8

Which of the following nutrients is not lost (ie, is retained) during the refining process when milling grain?

Accepted Answer

A) starch 
B) riboflavin (B2) 
C) niacin (B3) 
D) iron 
E) folate 
A) starch 
B) riboflavin (B2) 
C) niacin (B3) 
D) iron 
E) folate

Question 9

The current market for breakfast cereals is over _____% 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

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

Accepted Answer

A) True 
 B)False

Question 11

The development of pasta is attributed to the Italians

Accepted Answer

A) True 
 B)False

Question 12

Oat bran has been linked to reductions in blood cholesterol

Accepted Answer

A) True 
 B)False

Question 13

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 14

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.

Question 15

More _____ is now produced throughout the world than any other grain

Accepted Answer

A) barley 
B) corn 
C) rice 
D) millet 
E) wheat 
A) barley 
B) corn 
C) rice 
D) millet 
E) wheat

Question 16

Water-soluble vitamins can be applied to cereal by spraying them on before the cereal has been heated

Accepted Answer

A) True 
 B)False

Question 17

The endosperm makes up about _____ percent of the grain

Accepted Answer

A) 68 
B) 75 
C) 83 
D) 92 
A) 68 
B) 75 
C) 83 
D) 92

Question 18

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 19

_____ is (are) made by granulating the endosperm of the wheat into a fine consistency

Accepted Answer

A) Grits 
B) Farina 
C) Couscous 
D) Degermed cornmeal 
A) Grits 
B) Farina 
C) Couscous 
D) Degermed cornmeal

Question 20

The _____ is about 145 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

Exam 16: Cereal Grains and Pastas

The varying shapes of ready-to-eat cereal available to consumers depend on how they have been processed For example, breakfast cereal may be

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

Definition choices: -cereal

Discuss the structure of cereal grains including the husk, bran, endosperm, and germ Define whole grain What additives are sometimes added to grain products?

Here are three questions that your friend wants you to answer Use your food science knowledge and show off how much you know How do food companies create the many different shapes for their cereals? How does cornmeal become a corn chip? Why don't some popcorn kernels pop?

Which of the following explains why cereal grains expand upon cooking?

Definition choices: -bran

Which of the following nutrients is not lost (ie, is retained) during the refining process when milling grain?

The current market for breakfast cereals is over _____% ready-to-eat cereals

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

The development of pasta is attributed to the Italians

Oat bran has been linked to reductions in blood cholesterol

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

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

More _____ is now produced throughout the world than any other grain

Water-soluble vitamins can be applied to cereal by spraying them on before the cereal has been heated

The endosperm makes up about _____ percent of the grain

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

_____ is (are) made by granulating the endosperm of the wheat into a fine consistency

The _____ is about 145 percent of the grain by weight and is an excellent source of fiber and minerals

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