nutr 1401 ch16

A----3 B----4 C----2 D----5 E----1

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 grain 1. husk 2. bran 3. endosperm 4. germ 5. cereal

C

After wheat, the second most common grain used in bread making is: A. corn (cornmeal). B. oats. C. rye. D. sorghum.

A

Corn is native to the: A. Americas. B. Asian continent. C. Australian continent. D. European continent. E. African continent.

D

Malt is made from germinated (sprouted)________, so it serves as a source of gluten. A. wheat B. oat C. rye D. barley

B

Most of the vitamin E in grains is found in what portion of the kernel? A. Husk B. Germ C. Endosperm D. Bran

C

Refined grains have four vitamins and one mineral added back to them after processing. What is the name for this process? A. Rolling B. Fortification C. Enrichment D. Regulating

F

T/F: Cooking grains in a more acidic environment causes them to cook at a faster rate.

T

T/F: Grains, especially whole grains, are excellent sources of complex carbohydrates.

T

T/F: Oat bran has been linked to reductions in high blood cholesterol.

F

T/F: Proteins in cereal grains are high quality and complete.

F

T/F: The bran is NOT a good source of fiber and minerals.

T

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

F

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

C

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

B

The _____ is an excellent source of fiber and minerals. A. endosperm B. bran C. husk D. germ

B

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

C

The endosperm makes up about _____ percent of the grain. A. ~60 B. ~70 C. ~80 D. ~90

A

The endosperm of grains is primarily made of: A. starch. B. protein. C. lipid. D. vitamins.

E

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 correct

B

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

E

Which flour is the predominant choice for the highest quality breads and baked goods? A. rice B. rye C. oat D. corn E. wheat

E

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.

D

Which of the following is not among the 4 primary grains produced worldwide? A. barley B. corn C. rice D. oats

B

Which of the following is not usually consumed, but sometimes processed into fiber supplements? A. germ B. husk C. endosperm D. bran

A

Which of the following nutrients is NOT lost during the milling process for a refined grain? A. starch B. riboflavin (B2) C. niacin (B3) D. iron E. folate

B

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

A

Which type of wheat is best for producing cake flour? A. Soft B. Hard C. Red D. White

E

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

C

_______ is a seeds of an annual, gluten-free grass, eaten as a cereal in Africa and Asia. A. amaranth B. quinoa C. millet D. sorghum

B

________ comprise the world's major food crops. A. Nuts B. Grains C. Legumes D. Vegetables