Cereal Grains and Pastas

Question 1

Husk

Answer 1

Protects the grain from the environment

Question 2

Bread typically contains what?

Answer 2

Gluten

Question 3

Cake is typically what?

Answer 3

Gluten-free

Question 4

What are two parts of the grain that are removed?

Answer 4

Pericarp and seed coat

Question 5

Where are the starches stored?

Answer 5

Endosperm

Question 6

Bran

Answer 6

an excellent source of fiber and minerals

Question 7

The fibrous coating under the bran is called?

Answer 7

Aleurone layer

Question 8

What is taken out when white flour is made?

Answer 8

Bran and aleurone layer

Question 9

What is the basis of all flours?

Answer 9

Endosperm

Question 10

In ____ white flour endosperm is separated from husk, bran, and germ

Answer 10

refined

Question 11

Germ

Answer 11

Rich in fat

Question 12

By ________ the starch part of the wheat, this grain can be a low-calorie, yet nutrient-dense food.

Answer 12

Eliminating

Question 13

How is flour made?

Answer 13

Crushing endosperm into fine powder

Question 14

________ are also important as a thickening agent.

Answer 14

Flours

Question 15

Gluten gives the dough

Answer 15

strength and elasticity

Question 16

Breakfast cereals are

Answer 16

Ready to eat grains

Question 17

Other uses for cereal grains

Answer 17

Alcohol and animal feeds

Question 18

U.S. grain consumption is mostly what?

Answer 18

refined grains

Question 19

Gluten forms from the combination of what proteins?

Answer 19

Glutenin and Gliadin

Question 20

Hard wheat grows when?

Answer 20

Winter

Question 21

Soft wheat grows

Answer 21

Spring

Question 22

Rye breads contain

Answer 22

more free sugars and dietary fibers

Question 23

pseudo cereals

Answer 23

do not belong in the grass family
Ex: quinoa

Question 24

Grain cereals in their natural form are ___________.

Answer 24

Indigestible

Question 25

moisture is the biggest contributor to grain ___________.

Answer 25

deterioration

Question 26

Storage of grains without germ

Answer 26

cool, dry area

Question 27

egg noodles

Answer 27

5.5% by weight in eggs

Question 28

cooked

Answer 28

Refrigerate