all-in

Question 1

are the seeds of grass - like plants called cereals.
Some of the most common varieties are corn, rice and wheat

Answer 1

Grains

Question 2

3 parts of Whole grain kernels

Answer 2

1. Bran
2. Endosperm
3. Germ

Question 3

This is the hard, outer shell. It contains fiber, minerals and antioxidants.

Answer 3

Bran (14%)

Question 4

The middle layer of the grain is mostly made up of carbs.

Answer 4

Endosperm (83%)

Question 5

This inner layer has vitamins, minerals, and protein and plant compounds.

Answer 5

Germ (3%)

Question 6

Kinds of Whole Grains:

Answer 6

• OATMEAL
- POPCORN
• MILLET
• QUINOA
• BROWN RICE
• WILD RICE
• WHEAT BERRY
- BULGUR WHEAT
• BUCKWHEAT
• BARLEY
• SORGHUM

Question 7

These are a great type of starchy food and a good source of energy, fiber, vitamins B and potassium.

Answer 7

Potatoes

Question 8

It is a healthy choice to eat as part of a balanced diet.

Answer 8

Bread

Question 9

are made from grains. Whole grain - can contribute to our daily intake of iron, fiber, B vitamins and protein. Higher-fiber options can also provide a slow release of energy.

Answer 9

Cereal Products

Question 10

This is a starch obtained from the rhizomes (rootstock) of several tropical plants. It is used in cooking to produce a clear, thickened sauce, such as fruit sauce.

Answer 10

Arrowroot Starch

Question 11

is a starch extracted from cassava root.
It is also called “sago” or (in Filipino) sabudana in Hindi. It is made by crushing raw tapioca roots in a tank and the juice obtained is stored till it turns into a paste.

Answer 11

Tapioca Starch

Question 12

This is an excellent choice of starchy food. They give us energy, are low in fat, and good value for money.

Answer 12

Rice and Grains

Question 13

This is another healthy option to base your meal on. It consists of dough made from durum wheat and water, and contains iron and B vitamins.

Answer 13

Pasta

Question 14

In this method of preparing rice, you cook the rice with an equal or slightly greater volume of water, then cook over low heat until the rice has absorbed all of the water.

Answer 14

Absorption Method

Question 15

It gives a firmer grain and develops additional flavor through the sauteing. It also helps keep the grains separate and generally results in rice that is less sticky than the regular kind.

Answer 15

Pilaf Method

Question 16

It is sometimes referred to as the
“pasta method,” produces tender grains of rice that are completely separate and not sticky.

Answer 16

Boiling Method

Question 17

Steaming and simmering are two names for essentially the same process. A specific ratio of liquid from two to five parts is combined with one part of the grains, covered and gently brought to a simmer

Answer 17

Steamed and simmered

Question 18

It is prepared by boiling oats, rice, wheat, barley, or corn that creates a thick meal served as a hot cereal or a side dish.

Answer 18

Porridge

Question 19

A method of cooking short grain rice in Italy, - begins by sweating aromatics in fat, adding the rice, and then slowly adding the liquid one ladle at a time

Answer 19

Risotto

Question 20

it is a food made from flour, water, and sometimes egg, that is cooked and usually served with a sauce.

Answer 20

Pasta

Question 21

These are long, very thin and delicate strands of pasta.

Answer 21

Angel Hair

Question 22

is a large tube-shaped pasta. It has smooth sides, and manicotti has ridged sides.

Answer 22

Cannelloni

Question 23

A pasta variety that is shaped like a small conch shell. It is commonly used in pasta salads and with meat sauces.

Answer 23

Conchiglie

Question 24

A pasta shaped like a small tube that is often used in soups.

Answer 24

Ditalini

Question 25

A pasta variety that is shaped like a butterfly or bow tie.

Answer 25

Farfalle

Question 26

It is shaped like long flat ribbons. Indeed, the word “-“ means “-“ in Italian.

Wider and thicker than linguine, another type of long flat noodle

Answer 26

Fettuccine, small ribbons

Question 27

A large, wide, flat sheets of pasta with ridged edges.

Answer 27

Lasagna

Question 28

It is a long, thin, flat strips of pasta that resemble flattened spaghetti. only the strands are flat, not round.

Answer 28

Linguine

Question 29

A type of pasta made from semolina and shaped in form of slender tubes. It is also sometimes known as elbow pasta.

Answer 29

Macaroni

Question 30

a very large tube-shaped pasta, usually ridged, that is stuffed and baked

Answer 30

Manicotti

Question 31

can be shaped like little stars, tubes, or even tiny macaroni noodles or shells

Answer 31

Pastina

Question 32

Slightly curved, tubed-shaped pastas, usually larger than penne

Answer 32

Rigatoni

Question 33

is a wheel shaped pasta that is also very similar to ruote pasta. It is used to add a decorative touch to soups, salads and many other dishes.

Answer 33

Rotelle

Question 34

It is a term used in cookery to desribe a wide range of flavored liquids that are served as a part of the meal, or dish.

Answer 34

Sauces

Question 35

The word garnish comes from French and means “to grace or to provide”. Used to refer to the decoration of food by the addition of other items

Answer 35

Garnishes

Question 36

These are complementary additions to the main ingredient of a meal. Are typically things like vegetables and side salads but they also include sauces and relishes.

Answer 36

Accompaniments

Question 37

How long can you store cooked pasta in airtight containers in the refrigerator for?

Answer 37

3-5 days

Question 38

How long can you freeze cooked pasta for?

Answer 38

up to 2 weeks

Question 39

What is Packaged pasta?

Answer 39

Perhaps one of the most easily stored forms of pasta is the ones that have already been prepared, and then frozen.

Question 40

How do you store dry pasta?

Answer 40

Dry pasta can easily be stored in an
airtight container almost indefinitely.