TLE 10: 1st Periodical Exam

Question 1

Refers to the cultivated plants of the grass family that provide edible starchy grains or seed

Answer 1

Cereals

Question 2

Considered as the staple food of more than half of the Philippine population

Answer 2

Rice

Question 3

A vegetable and a grain

Answer 3

Corn

Question 4

Used in bread making worldwide

Answer 4

Wheat

Question 5

Contains great amount of gluten ideal for bread making

Answer 5

Bread Flour

Question 6

Used for general purposes because it contains less gluten than bread flour

Answer 6

All purpose Flour

Question 7

Has very fine texture and white in color. Suitable for baking cakes and cookies

Answer 7

Cake Flour

Question 8

Used mainly as breakfast cereal or as an ingredient for baked products

Answer 8

Oats

Question 9

Contains higher protein and fat content compared to most cereals

Answer 9

Oats

Question 10

The multi-layered outer covering of the kernel. Constitutes 5% of the kernel

Answer 10

Bran

Question 11

A small part found at the lower end of the grain. Source of protein, vitamins and minerals. Makes up 3% of the kernel

Answer 11

Germ or Embryo

Question 12

Consists of starch granules. Makes up 85% of the kernel

Answer 12

Endosperm

Question 13

The reserved carbohydrates found in plants usually appearing as a fine and white powder

Answer 13

Starch

Question 14

Including corn, wheat, rice grains

Answer 14

Cereal grains

Question 15

Mung beans or monggo beans, soybeans

Answer 15

Legumes

Question 16

Including potato, sweet potato, cassava, taro or gabi, purple yam or ube

Answer 16

Root crops

Question 17

White rice

Answer 17

Bihon

Question 18

Wheat flour

Answer 18

Miki

Question 19

Cassava and wheat flour

Answer 19

Miswa

Question 20

Egg noodles

Answer 20

Pancit canton

Question 21

Mung beans and cassava starch

Answer 21

Sotanghon

Question 22

A type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking

Answer 22

Pasta

Question 23

Like linguine, only wider

Answer 23

Fettucini

Question 24

Like rigatoni, but with slanted ends

Answer 24

Penne

Question 25

Any flat, narrow pasta made with eggs

Answer 25

Noodle

Question 26

Firm to the bite.

Answer 26

Al dente

Question 27

Starch cooked by moist heat method is used for thickening soups, sauces and gelatinization of rice

Answer 27

Moist heat method

Question 28

Is the process of heating starch with water: can absorb moisture, expand, then become firm but not tough

Answer 28

Gelatinization

Question 29

Is a protein present in cereals that is responsible for the elastic texture of bread

Answer 29

Gluten