Nutrition Chapter 16 Cereal Grains and Pastas

How are whole grain flours milled? a. By milling the bran and germ into the flour that contains the endosperm b. By milling the bran but not the germ into the flour that contains the endosperm c. By milling the germ but not the bran into the flour that contains the endosperm d. By leaving out the bran and germ and just milling the endosperm

a. By milling the bran and germ into the flour that contains the endosperm

The process of fermentation is used to make sake, a Japanese wine, using which cereal grain? a. Rice b. Barley c. Corn d. Rye

a. Rice

3. What causes pasta to increase in size while cooking? a. Starch particles in the dough expand because they absorb water. b. The protein network in the dough expands. c. Starch strands called amylose begin multiplying. d. Constant movement, which is why a rolling boil is recommended.

a. Starch particles in the dough expand because they absorb water.

Which of the following grains contains gluten? a. Triticale b. Buckwheat c. Chia seeds d. Quinoa

a. Triticale

Al dente refers to pasta that is a. tender, yet firm enough to offer some resistance to the teeth. b. gummy and sticky. c. clumped together after cooking to retain a shape. d. parboiled

a. tender, yet firm enough to offer some resistance to the teeth.

If you want to prepare eight to twelve servings of cooked, hot cereal, how much uncooked cereal should you start with? a. 4-6 cups b. 2 cups c. 2-3 cups d. 8-12 cups

b. 2 cups

Which of the following is not a whole grain? a. Brown rice b. Degermed cornmeal c. Oatmeal d. Bulgur (cracked wheat)

b. Degermed cornmeal

Most refined grains are enriched with thiamine, riboflavin, niacin, folic acid, and which mineral? a. Potassium b. Iron c. Selenium d. Sodium

b. Iron

1. Based on the video, what assumption can you make about why the nutritional content of semolina flour makes it a better choice for pasta than all-purpose flour? a. Durum wheat is harder to mill, which results in semolina flour particles being finer than all-purpose. b. Semolina flours have a higher protein content than all-purpose. c. Semolina flours have a lower gluten content than all-purpose. d. Durum wheat is harder to mill, which results in semolina flour having a shorter shelf-life than all-purpose.

b. Semolina flours have a higher protein content than all-purpose.

How much dried pasta should you use to prepare a 1-cup cooked serving? a. ½ ounce b. 1 ounce c. 2 ounces d. 3 ounces

c. 2 ounces

Which grain is used to make hominy? a. Wheat b. Barley c. Corn d. Millet

c. Corn

Additional processing of barley that removes more of the bran, germ, and part of the endosperm results in which type of barley? a. Barley grits b. Pot barley c. Pearled barley d. Flaked barley

c. Pearled barley

What type of flour is used to make pasta? a. Hard winter white b. Whole wheat c. Semolina d. Durum

c. Semolina

The best way to reheat grains is in a microwave oven or in a covered saucepan on top of the range with about 2 tablespoons of _____ for each cup of grain. a. oil b. salt c. water d. sugar

c. water

How much water will you need to cook one cup of uncooked long-grain, brown rice? a. ½ cup water b. 1 cup water c. 1 ½ cups water d. 2 cups water

d. 2 cups water

How does the cooking time for brown rice compare to that of white rice? a. Brown rice takes about half as much time as white rice to cook. b. Brown rice takes about the same amount of time as white rice to cook. c. Brown rice takes about one-and-a-half times as long as white rice to cook. d. Brown rice takes about twice as much time as white rice to cook.

d. Brown rice takes about twice as much time as white rice to cook.

2. What prevents starches in pasta from leaking out during the cooking process? a. The temperature of the water b. The addition of salt c. The addition of oil to the cooking liquid d. Proteins that trap the starch from leaking out

d. Proteins that trap the starch from leaking out

Bran is about 14.5% of the grain by weight and is an excellent source of a. protein and vitamins. b. fat and cholesterol. c. iron and folic acid. d. fiber and minerals.

d. fiber and minerals.