Question 1

Hard wheat has a higher _____ than soft wheat.

Accepted Answer

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

Question 2

Which part of the caryopsis is also called the chaff?

Accepted Answer

A)   bran
B)   germ
C)   husk
D)   endosperm
E)   aleuroneF) A) and C)
G) C) and E)

Question 3

_____ comprise the world's major food crops.

Accepted Answer

A)   Nuts
B)   Grains
C)   Legumes
D)   Meat animals
E)   VegetablesF) A) and D)
G) D) and E)

Question 4

Matching
Definition choices:
-husk

Accepted Answer

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 graiF) C) and E)
G) A) and E) E

Question 5

Cereal protein is

Accepted Answer

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 correctF) C) and E)
G) A) and B) C

Question 6

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

Accepted Answer

A) True 
 B)False

Question 7

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

Accepted Answer

A)   Pot
B)   Malt
C)   Hulled d	FlakedD) All of the above
E) None of the above

Question 8

Whole-grain products are a good source of

Accepted Answer

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 correctF) B) and D)
G) D) and E)

Question 9

Matching
Definition choices:
-endosperm

Accepted Answer

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 graiF) A) and B)
G) None of the above

Question 10

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

Accepted Answer

A) True 
 B)False

Question 11

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

Accepted Answer

A)   barley
B)   corn
C)   rice
D)   oatsE) All of the above
F) A) and B)

Question 12

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

Accepted Answer

A)   greatly increased
B)   greatly decreased
C)   not significantly alteredD) B) and C)
E) A) and C)

Question 13

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

A)   basmati
B)   millet
C)   oats
D)   rye e	sorghumE) A) and C)
F) None of the above

Question 14

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

Accepted Answer

A)   amaranth.
B)   quinoa.
C)   millet.
D)   sorghum.
E)   triticale.F) B) and C)
G) None of the above C

Question 15

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

Accepted Answer

A)   endosperm
B)   bran
C)   aleurone
D)   husk
E)   germF) A) and C)
G) A) and D)

Question 16

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

Accepted Answer

A)   bran
B)   germ
C)   aleurone
D)   chaffE) B) and C)
F) B) and D)

Question 17

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

Accepted Answer

A) True 
 B)False

Question 18

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

Accepted Answer

A)   germ
B)   husk
C)   endosperm
D)   bran
E)   aleuroneF) A) and B)
G) A) and C)

Question 19

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

Accepted Answer

A) True 
 B)False

Question 20

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

Accepted Answer

A)   25
B)   40
C)   50
D)   75
E)   80F) B) and D)
G) A) and D)

Exam 16: Cereal Grains and Pastas

Hard wheat has a higher _____ than soft wheat.

Correct AnswerverifiedShow Answer

Which part of the caryopsis is also called the chaff?

Correct AnswerverifiedShow Answer

_____ comprise the world's major food crops.

Correct AnswerverifiedShow Answer

Matching Definition choices: -husk

Correct AnswerverifiedE

Cereal protein is

Correct AnswerverifiedC

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Whole-grain products are a good source of

Correct AnswerverifiedShow Answer

Matching Definition choices: -endosperm

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedC

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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C

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