Grains

Question 0

Parts of the grain

Answer 0

• bran
• endosperm
• germ

Question 1

Grains

Answer 1

• seeds of the plants in the grass family

- (wheat, rice, and oats)

Question 2

Bran

Answer 2

• fiber and protein rich outer protective layer

Question 3

Nutrients in the Bran

Answer 3

• fiber
• B vitamins
• some minerals

Question 4

Endosperm

Answer 4

• sturdy inner core

- provides food for the embryo

Question 5

Nutrients in the Endosperm

Answer 5

• complex carbohydrates
• starches
• proteins

Question 6

Germ

Answer 6

• tiny embryo that can grow into a new plant

Question 7

Nutrients in the Germ

Answer 7

• B vitamins
• Vitamin E
• iron
• zinc
• unsaturated fats

Question 8

Processed Grains

Answer 8

• all grains must be processed before consumption

Question 9

Whole Grains

Answer 9

• only the inedible husk is removed
• the entire grain kernel is used
• most original nutrients stay

Question 10

Enriched Products

Answer 10

• inedible husk, bran, and germ are removed
• only the endosperm is used
• nutrients lost in the processing are added back to replace some of what was lost during processing

Question 11

Enrichment

Answer 11

• adding back nutrients lost in processing to about their original levels

Question 12

Fortification

Answer 12

• 10% or more of the DV of that nutrient has been added back to the product

Question 13

Short Grain

Answer 13

• round and stick together when cooked

Question 14

Medium Grain

Answer 14

• rice that sticks together but not as much

Question 15

Long Grain

Answer 15

• rice grains are dry, fluffy and separated

Question 16

Brown Rice

Answer 16

• whole grain form of rice

Question 17

Converted Rice

Answer 17

• parboiled before the hull is removed to save nutrients

Question 18

Instant Rice

Answer 18

• precooked an dehydrated

Question 19

Al Dente

Answer 19

• firm to the bite

Question 20

Pasta

Answer 20

• paste or dough

Question 21

Unleavened Bread

Answer 21

• made without a leavening agent
• flatbread
• tortilla

Question 22

Storing Grains

Answer 22

• fresh pasta, whole grains, and whole grain products: refrigerated
• uncooked grains and grain products: dry, cool areas in tightly covered containers
• breads: short term - room temperature and long term - freezer

Question 23

Why shouldn’t you cook grains in the microwave?

Answer 23

• grains need time to absorb liquids and soften so microwaving it isn’t time saving

Question 24

Should you rinse pasta?

Answer 24

• no because it removed nutrients

Question 25

What happens when you stir rice and over-stir other grains when cooking?

Answer 25

• rice: it scrapes off the starch and makes the rice sticky

- other grains: they turn gummy and pasty

Question 26

Cooking Pasta

Answer 26

• boil water in a large enough pot
• slowly add pasta in
• cover pot
• lower heat
• drain

Question 27

Cooking Rice

Answer 27

• boil water and add rice in
• cover pot and turn heat down
• turn off the heat and uncover the lid when rice is moist, tender, and firm
• avoid stirring

Question 28

Whole Wheat

Answer 28

• product is made from whole grains

Question 29

Wheat

Answer 29

• white flour