Question 1

Regarding food additives in grain products, _____ can be added to the dough before baking

Accepted Answer

C

Question 2

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

Accepted Answer

The germ of a grain is rich in fat and contains B vitamins and vitamin E, making it a nutritious part of the grain. The other options listed either do not contain significant nutritional value or are not part of the grain kernel.

Question 3

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

All of the above processing methods can be used to create different shapes for ready-to-eat cereal. Extrusion involves pushing the cereal dough through a machine to create shapes like loops or O's. Flaking involves pressing the cereal dough between rollers and then toasting it, resulting in flakes like those found in corn flakes. Granulation involves breaking the cereal dough into small pieces that can then be formed into various shapes. Shredding involves cutting the cereal dough into thin strips or ribbons. So, all of these processing methods can be used to create the various shapes of ready-to-eat cereal available to consumers. All of the above processing methods can be used to create different shapes of ready-to-eat cereal. Extrusion involves pushing a mixture of grains through a machine to create shapes like loops and balls. Flaking involves flattening grains with pressure and then toasting them to create flakes. Granulation involves breaking grains into small pieces and then toasting them. Shredding involves cutting grains into thin strips.

Question 4

Arborio rice is characteristically

Accepted Answer

Arborio rice is known for its creamy texture because it has high levels of amylopectin, a type of starch that gives it a creamy consistency when cooked. Arborio rice is known for its creamy texture, which is achieved by its high amylopectin content. It is a short-grained rice that is high in starch and absorbs a lot of liquid when cooked, making it perfect for risottos and other creamy dishes. Therefore, option A is the best choice. The other options are not correct, as arborio rice is not a dry, long-grained rice and is actually high in amylopectin, not low.

Question 5

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

Accepted Answer

The answer of The current market for breakfast cereals is...

Question 6

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

Accepted Answer

The answer of Which of the following is not usually...

Question 7

Cereal protein is

Accepted Answer

Cereal proteins are generally low in the essential amino acid lysine, making them incomplete proteins.

Question 8

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

Accepted Answer

The answer of The seeds of an annual, gluten-free grass,...

Question 9

The endosperm makes up about _____ percent of the grain

Accepted Answer

The endosperm makes up about 83 percent of the grain.

Question 10

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

Basmati rice is not part of the group that accounts for 5 percent of the world's grain production. The other grains mentioned, millet, oats, rye, and sorghum, are all part of this group.

Question 11

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

Accepted Answer

Starch is the primary component of the endosperm, which is retained during the refining process of grains. Other nutrients like vitamins and minerals are often lost when the bran and germ are removed.

Question 12

Whole-grain products are a good source of

Accepted Answer

Whole-grain products provide both soluble and insoluble fibers, which are important for maintaining digestive health and reducing the risk of chronic diseases such as heart disease and cancer. They also contain phytochemicals, which are plant-based compounds that may provide health benefits. Additionally, whole-grains are a source of lignans and phytoestrogens, which are compounds that may have hormonal effects and may offer protective benefits against certain types of cancer. Whole-grain products contain both soluble and insoluble fibers which promote bowel regularity, reduce cholesterol levels, and help regulate blood sugar levels. They also contain phytochemicals, such as lignans and phytoestrogens, which have been linked to reduced risk of chronic diseases like cancer and heart disease. Therefore, all of the above answers are correct.

Question 13

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

Accepted Answer

Wheat is the most widely cultivated cereal grain in the world.

Question 14

Which part of the caryopsis is also called the chaff?

Accepted Answer

The husk is the outermost layer of the caryopsis, also known as the chaff. It is a dry, inedible layer that protects the kernel inside.

Question 15

Hard wheat has a higher _____ than soft wheat

Accepted Answer

Hard wheat has a higher protein content than soft wheat. This is because hard wheat contains more gluten, which is a protein that gives dough its elasticity and helps it rise.

Question 16

_____ comprise the world's major food crops

Accepted Answer

Grains such as rice, wheat, maize, and barley are considered the major food crops of the world as they provide the bulk of daily calorie intake for a majority of people worldwide. Grains are considered the major food crops worldwide as they are the primary source of calories for humans and animals. They include cereals such as rice, wheat, maize, barley, and oats, which are consumed in various forms like bread, pasta, and porridge. While nuts, seeds, animals, and vegetables are important food sources, they are not as widely consumed as grains.

Question 17

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

Accepted Answer

The four primary grains produced worldwide are wheat, corn, rice, and barley. Oats are a secondary grain produced worldwide.

Question 18

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

Accepted Answer

The answer of Over _____ of the world's population, approximately,...

Question 19

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

Accepted Answer

The bran is the outer layer of the grain that includes the seed coat, aleurone layer, and pericarp. It is about 145 percent of the grain by weight and is an excellent source of fiber and minerals. The endosperm is the inner layer of the grain that contains primarily carbohydrates, while the germ is the embryo of the plant that contains vitamins and nutrients. The husk is the inedible outermost layer of the grain.

Question 20

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

Accepted Answer

Farina is made by granulating the endosperm of the wheat into a fine consistency. Grits are made from ground corn, couscous is made from durum wheat semolina or millet, and degermed cornmeal is made by removing the germ and bran from the corn kernel.

Quiz 16: Cereal Grains and Pastas