Deck 16: Cereal Grains and Pastas

Question 1

_____ comprise the world's major food crops.

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

Answer 1

B

Question 2

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

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

Answer 2

B

Question 3

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

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

Answer 3

A

Question 4

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

A) extruded.
B) flaked.
C) granulated.
D) shredded.
E) all of the above answers are correctf. choices b and d only are correct

Question 5

Which part of the caryopsis is also called the chaff?

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

Question 6

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

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

Question 7

Which country produces the most wheat?

A) Australia
B) Canada
C) Russia
D) United States

Question 8

Arborio rice is

A) known for its creamy texture.
B) a dry, long-grained rice.
C) known for being high in amylose.
D) low in amylopectin.

Question 9

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

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

Question 10

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

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

Question 11

Hard wheat has a higher _____ than soft wheat.

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

Question 12

Cereal protein is

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

Question 13

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

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

Question 14

Which of the following nutrients is not lost (i.e., is retained)during the milling process for a refined grain?

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

Question 15

Whole-grain products are a good source of

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

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

Question 17

Among food the additives used in grain products, _____ can be added to the dough before baking.

A) the vitamins thiamin, riboflavin, and niacin
B) vitamin C
C) vitamins A, D, E, and K
D) all of the above answers are correct

Question 18

The endosperm makes up about _____ percent of the grain.

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

Question 19

Which flour is the predominant choice for the highest quality breads and baked goods?

A) rice
B) rye
C) oat
D) masa
E) corn f. wheat

Question 20

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

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

Question 21

Corn is native to the:

A) Americas.
B) Asian continent.
C) Australian continent.
D) European continent.
E) African continent.

Question 22

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

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

Question 23

The _____ in durum wheat flour gives pasta its elasticity and helps it maintain its shape during cooking.

A) carbohydrate
B) starch
C) protein
D) fat
E) carotenoids

Question 24

Over _____ of the world's population, approximately, depends on rice as a staple food.

A) one-fourth
B) one-half
C) two-thirds
D) three-fourths
E) eighty percent

Question 25

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

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 26

Butylated hydroxyanisole (BHA)and butylated hydroxytoluene (BHT)are often added to cereals to act as preservatives.

Question 27

The aleurone layer is incorporated when grains are processed into white flour.

Question 28

The kernels for which of the following grains must be rinsed before cooking to remove the naturally bitter coating?

A) triticale
B) amaranth
C) quinoa
D) kamut

Question 29

When cooking pasta, stickiness

A) is increased in water with an acidic pH.
B) is increased in water with an alkaline pH.
C) is decreased when using older pasta.
D) none of the above answers is correct

Question 30

When cooking grains in a pan, you should add the grain to cold water to achieve a fluffier product, or to boiling water to achieve a stickier product.

Question 31

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

Question 32

The endosperm in which of the following corns is enlarged because it was soaked in lye and then dried during processing?

A) dent
B) flint
C) hominy d pod
E) cornmeal

Question 33

The germ is rich in fat and is an excellent source of B vitamins and vitamin E.

Question 34

Proteins in cereal grains are high quality and complete.

Question 35

The bran is not a good source of fiber and minerals.

Question 36

_____ is one of the smallest cereal grains and contains insufficient gluten for use in leavened breads.

A) Millet
B) Sorghum
C) Rye
D) Buckwheat

Question 37

Which of the following rice selections is often used in food-service establishments because the grains stay firm and separate?

A) white
B) converted
C) instant
D) brown

Question 38

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

Question 39

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

A) Pot
B) Malt
C) Hulled d Flaked

Question 40

Removing the outer husks from polished rice eliminates all the fiber and most of the B vitamins and iron.

Question 41

Matching
Definition choices:
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
husk

Question 42

Matching
Definition choices:
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
germ

Question 43

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

Question 44

Matching
Definition choices:
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
endosperm

Question 45

Matching
Definition choices:
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
bran

Question 46

Less than 30% of the world's corn is grown in the United States.

Question 47

The two least important factors in the preparation of grains are the amount of water used and the exposure to heat.

Question 48

Oat bran has been linked to reductions in high blood cholesterol.

Question 49

Matching
Definition choices:
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
cereal

Question 50

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

Question 51

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

Question 52

Asian noodles are often made from semolina flour and as a result appear translucent or clear.