Question 1

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 C)

Question 2

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

Accepted Answer

The answer of Discuss the structure of cereal grains including...

Question 3

The _____ is about 145 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) D) and E)
G) A) and B)

Question 4

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

Accepted Answer

A) True 
 B)False  False

Question 5

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

Accepted Answer

A)  Grits
B)  Farina
C)  Couscous
D)  Degermed cornmealE) All of the above
F) A) and B)

Question 6

Which of the following explains why cereal grains expand upon cooking?

Accepted Answer

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.F) A) and B)
G) All of the above

Question 7

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

Accepted Answer

A)  starch
B)  riboflavin (B2) 
C)  niacin (B3) 
D)  iron
E)  folateF) B) and D)
G) A) and C)

Question 8

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

Accepted Answer

A) True 
 B)False

Question 9

Oat bran has been linked to reductions in blood cholesterol

Accepted Answer

A) True 
 B)False

Question 10

Definition choices:
-bran

Accepted Answer

A)  the largest portion of the grain, containing all of the 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 grainF) A) and E)
G) B) and E)

Question 11

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

Accepted Answer

A)  barley
B)  corn
C)  rice
D)  millet
E)  wheatF) D) and E)
G) None of the above

Question 12

The endosperm makes up about _____ percent of the grain

Accepted Answer

A)  68
B)  75
C)  83
D)  92E) A) and C)
F) None of the above

Question 13

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

Accepted Answer

A) True 
 B)False

Question 14

Here are three questions that your friend wants you to answer Use your food science knowledge and show off how much you know How do food companies create the many different shapes for their cereals? How does cornmeal become a corn chip? Why don't some popcorn kernels pop?

Accepted Answer

1. Food companies create the many differ...

Question 15

Definition choices:
-cereal

Accepted Answer

A)  the largest portion of the grain, containing all of the 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 grainF) A) and E)
G) B) and E) D

Question 16

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

Question 17

The development of pasta is attributed to the Italians

Accepted Answer

A) True 
 B)False

Question 18

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

Accepted Answer

A)  25
B)  40
C)  50
D)  75
E)  80F) All of the above
G) C) and D)

Question 19

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) B) and D)
G) B) and C)

Question 20

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

A)  extruded.
B)  flaked.
C)  granulated.
D)  shredded.
E)  all of the above answers are correctF) A) and D)
G) C) and D) E

Exam 16: Cereal Grains and Pastas

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedFalse

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

Correct AnswerverifiedShow Answer

Which of the following explains why cereal grains expand upon cooking?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Oat bran has been linked to reductions in blood cholesterol

Correct AnswerverifiedShow Answer

Definition choices: -bran

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The endosperm makes up about _____ percent of the grain

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Here are three questions that your friend wants you to answer Use your food science knowledge and show off how much you know How do food companies create the many different shapes for their cereals? How does cornmeal become a corn chip? Why don't some popcorn kernels pop?

Correct AnswerAnswered by ExamLex AI1. Food companies create the many differ...View AnswerShow Answer

Definition choices: -cereal

Correct AnswerverifiedD

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

Correct AnswerverifiedShow Answer

The development of pasta is attributed to the Italians

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The varying shapes of ready-to-eat cereal available to consumers depend on how they have been processed For example, breakfast cereal may be

Correct AnswerverifiedE

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Answered by ExamLex AI
1. Food companies create the many differ...
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