Deck 16: Cereal Grains and Pastas

Question 1

This grain doesn't contain a significant amount of gluten so it is often used to make unleavened bread as well as beer.

A) quinoa
B) Indian rice grass
C) barley
D) millet

Answer 1

D

Question 2

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

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

Answer 2

A

Question 3

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

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

Answer 3

D

Question 4

A cup of cooked cereal contains about how many calories?

A) 100 calories
B) 50 calories
C) 160 calories
D) 195 calories

Question 5

Which part of the caryopsis is also called the chaff and is not usually consumed but sometimes processed into fiber supplements?

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

Question 6

Which is the hardest wheat?

A) common
B) club
C) durum
D) All wheat types have the same level of hardness.

Question 7

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 8

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 9

Whole-grain products are a good source of

A) soluble and insoluble fibers.
B) phytochemicals.
C) lignans.
D) phytoestrogens.
E) All of these are correct.
F) None of these are correct.

Question 10

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 11

Cream of Wheat™ is made by granulating the endosperm of which type of wheat into a fine consistency?

A) grits
B) farina
C) couscous
D) degermed cornmeal

Question 12

What grain is grown in the foothills of the Himalayas and should be soaked before cooking?

A) millet
B) barley
C) basmati rice
D) jasmine rice

Question 13

The caryopsis is also known as

A) the grain.
B) the berry.
C) the kernel.
D) All of these are correct.

Question 14

All of the following are refined grain products except

A) white flour.
B) degermed cornmeal.
C) brown rice.
D) white rice.

Question 15

What layer of the barley grain is well suited for the production of the malt required in some alcoholic beverages because it contains the enzymes needed to convert some of the endosperm starch to maltose?

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

Question 16

Flour is the fine powder obtained from crushing the __________ of the grain.

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

Question 17

Refined grains retain which part of the grain kernel?

A) husk
B) germ
C) endosperm
D) chaff

Question 18

Hard wheat has a higher _____ content than soft wheat.

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

Question 19

Where is most of the fiber located in a kernel of wheat?

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

Question 20

The protein in grains is incomplete because grains are low in the essential amino acid

A) isoleucine.
B) lysine.
C) leucine.
D) tryptophan.

Question 21

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) carotenoid

Question 22

How should whole grains be stored?

A) refrigerated in an open container to allow any moisture to escape
B) refrigerated in an air tight container to retard rancidity
C) at room temperature in a dark place
D) None these are correct.

Question 23

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 24

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

Question 25

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

Question 26

What is finely ground corn endosperm that is used to thicken gravies, puddings, and sauces because of its high starch content?

A) cornstarch
B) flint
C) hominy
D) popcorn

Question 27

Which statement about microwaving cereal grains is true?

A) Heating times are about the same whether boiling or microwaving cereal grains.
B) Microwaving is ideal for instant cereals.
C) a and b
D) neither a nor b

Question 28

If pasta sits in water that is not hot enough, it will stay hard.

Question 29

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

Question 30

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

Question 31

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 32

Corn is native to the

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

Question 33

This type of corn's kernels is encapsulated in separate husks and the entire ear is wrapped in a large husk.

A) flour corn
B) pod corn
C) sweet corn
D) flint corn

Question 34

Which grain is used primarily as a malt?

A) barley
B) millet
C) rice
D) cracked wheat

Question 35

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 36

Asian noodles are often called imitation noodles because they do not contain wheat or eggs.

Question 37

All of these grains are gluten-free except

A) millet.
B) sorghum.
C) rice.
D) triticale.

Question 38

Proteins in cereal grains are high quality and complete.

Question 39

Parboiled rice is also called _____ rice.

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

Question 40

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

Question 42

Give three examples of gluten-free cereal grains and list one way each of these three grains can be prepared or eaten.

Question 43

How should cereal grains be stored in dry, refrigerated, and frozen storage?

Question 44

What characteristics do you keep in mind when selecting pastas? Give guidelines for preparing al dente pasta, including doneness, water, nutrition, and so on. How should dried, fresh, and cooked pasta be stored?

Question 45

What are the classifications of wheat? Discuss the many forms of wheat including wheat berries, rolled wheat, cracked wheat, bulgur, farina, wheat germ, and wheat bran.

Question 46

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

Question 47

Explain the basic nutritional differences between whole grains and refined grains. Give three examples of whole grains and three examples of refined grains.

Question 48

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

Question 49

Couscous is a grain made from semolina wheat that has been cooked, dried, and pulverized into small, rough particles the size of rice grains.

Question 50

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

Question 51

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

Question 52

Suppose you work for a cereal manufacturer and you are hosting an elementary school field trip to your factory. One student from the field trip group asks how your company creates so many different shapes for your cereal. Explain what extrusion is and what happens after the cereal is extruded.

Question 53

Fresh pasta can be kept in the freezer for up to 1 month.

Question 54

During the preparation of cereal grain products (i.e., those which are heated), why do they swell and to what extent? Include the pasta products in your explanation.

Question 55

Farina and wheat germ are two examples of cereal grains that contain gluten.

Question 56

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

Question 57

Describe the nutrient contents of cooked and uncooked cereal, grain, and pasta products including kcalories, carbohydrate, protein, fat, vitamins, minerals, and both soluble and insoluble fiber.