Q2W4 - Grains

Question 1

seeds form cereal crops like wheat, corn, barley, or oats

Answer 1

grains

Question 2

a single grain

Answer 2

kernel

Question 3

Parts of a Grain:

Answer 3

husk
bran
endosperm
germ

Question 4

part of a grain that can’t be eaten

Answer 4

husk

Question 5

part of a grain that should be grinded for fertilizer or feeds

Answer 5

husk

Question 6

part of a grain rich in fiber

Answer 6

bran

Question 7

part of a grain rich in starch

Answer 7

endosperm

Question 8

starch mixed with water

Answer 8

slur

Question 9

This is the seed of an annual, gluten-free grass and is also used as a source of starch.

Answer 9

millet

Question 10

widely eaten as a cereal in Africa and Asia

Answer 10

millet

Question 11

illness caused by an immune reaction to eating gluten

Answer 11

celiac disease

Question 12

A dough is ______ to remove its gluten.

Answer 12

soaked

Question 13

used to make ____ bread and hominy, and is also an important source of starch and cooking oil.

Answer 13

corn

Question 14

indigenous to Mexico

Answer 14

corn

Question 15

used to make tortillas and nachos

Answer 15

corn

Question 16

its outer covering is too hard for the body to digest

Answer 16

corn

Question 17

It is the source of the highest-quality bread and baking flour. There are many different varieties.

Answer 17

wheat

Question 18

from Egypt

Answer 18

wheat

Question 19

type of wheat best known in making pasta

Answer 19

durum wheat

Question 20

used to make oatmeal and flour

Answer 20

oats

Question 21

often added to cakes and cookies

Answer 21

oats

Question 22

native to central Europe

Answer 22

oats

Question 23

used for making malt liquor, as a side dish similar to rice, and also in soup

Answer 23

barley

Question 24

indigenous to the East

Answer 24

barley

Question 25

The narrow long-grained rice is one of the finest. It should be soaked before cooking

Answer 25

basmati rice

Question 26

best rice to eat with Indian food

Answer 26

basmati rice

Question 27

grown in the foothills of the Himalayas

Answer 27

basmati rice

Question 28

Why is it suggested that white rice should be replaced by brown rice?

Answer 28

for reasons concerning diabetes as it’s high in carbohydrates (sugar)

Question 29

12 Grain Bread Nutritional Content: sugar

Answer 29

2g sugar

Question 30

12 Grain Bread Nutritional Content: fiber

Answer 30

3g fiber

Question 31

12 Grain Bread Nutritional Content: fat

Answer 31

3g fat

Question 32

12 Grain Bread Nutritional Content: calories

Answer 32

120 calories

Question 33

12 Grain Bread Nutritional Content: protein

Answer 33

5g protein

Question 34

12 Grain Bread Nutritional Content: carbohydrates

Answer 34

19g carbohydrates

Question 35

Ounce-Equivalent of Grains

Answer 35

1 slice of bread
1 cup ready-to-eat cereal
1/2 of cooked rice, cooked pasta, or cooked cereal

Question 36

Health Benefits of Grains:

Answer 36

nutrient dense
rich in antioxidants

Question 37

Too much grains can cause:

Answer 37

digestive disorder (constipation)
heart disease
cognitive malfunction