Sources and Kinds of Starch and Cereals 2

Question 1

cultivated plants of the grass family that yield starchy seeds or grains.

Answer 1

Cereals

Question 2

Products of Cereals

Answer 2

1. Rice
2. Corn
3. Flour

Question 3

quality depends on the variety, length of storage, grain size, shape, color, or cleanliness or absence of dirt or foreign substances.

Answer 3

Rice

Question 4

How do you select rice?

Answer 4

Based on the type needed for cooking.

Question 5

What are the types of rice?

Answer 5

• White
• Red
• Brown
• Glutinous
• C4

Question 6

type of rice for staple food.

Answer 6

White

Question 7

type of rice high in fiber.

Answer 7

Red

Question 8

type of rice high in fiber with higher protein, and fat content.

Answer 8

Brown

Question 9

type of rice for making kakanin or native delicacies (such as bibingka).

Answer 9

Glutinous

Question 10

Examples of this type of rice are dinorado, intan, R36, and sinandomeng.

Answer 10

C4

Question 11

third most widely used cereal in the world and the second staple crop of our country.

Answer 11

Corn

Question 12

powdery products made from grinding cereal grains such as wheat, rice corn, legumes, and root crops.

Answer 12

Flour

Question 13

type of flour that is coarser and creamy used for native delicacies

Answer 13

Rice Flour and Glutinous rice (malagkit/pilit)