Grains: Cereal, Flour, Rice & Pasta
Which part of the grain contains the most starch?
A. Bran
B. Germ
C. Endosperm
D. Hull
Endosperm
Explanation:
The endosperm makes up about 83% of the kernel and is mostly starch, which is why it is used to make white flour.
What gives fresh vegetables their crisp texture?
A. Pigments
B. Turgor pressure
C. Pectins
D. Starch
Turgor pressure
Explanation:
Turgor pressure is created by water inside plant cell vacuoles and keeps raw produce firm and crisp.
Proteins are made of chains of what molecules?
A. Sugars
B. Amino acids
C. Fatty acids
D. Minerals
Amino acids
Explanation:
Amino acids link together to form proteins, and their order determines each protein’s structure.
What pigment is responsible for meat color?
A. Collagen
B. Actin
C. Myoglobin
D. Elastin
Myoglobin
Explanation:
Myoglobin changes forms (purple, bright red, brown) depending on oxygen exposure.
The egg white is mostly composed of:
A. Carbohydrates
B. Fat
C. Water and protein
D. Minerals
Water and protein
Explanation:
The albumen contains mostly water and several important proteins such as ovalbumin.
Which grain type contains the most protein and forms the strongest gluten?
A. Soft wheat
B. Hard wheat
C. Corn
D. Millet
Hard wheat
Explanation:
Hard wheat contains 12–18% protein, giving it stronger gluten‑forming ability compared to soft wheat, which is used for cakes.
Chlorophyll turns olive‑green when exposed to:
A. Sugar
B. Alkali
C. Heat and acid
D. Salt
Heat and acid
Explanation:
Heat plus acid converts chlorophyll into pheophytin, causing the dull green color seen in overcooked vegetables.
Which level of protein structure includes alpha helices and beta sheets?
A. Primary
B. Secondary
C. Tertiary
D. Quaternary
Secondary
Explanation:
Secondary structure involves hydrogen‑bonded shapes such as helices and sheets.
Which connective tissue breaks down into gelatin with long, moist cooking?
A. Elastin
B. Collagen
C. Myosin
D. Reticulin
Collagen
Explanation:
Collagen softens into gelatin during braising or stewing, creating tender meat.
Which part of the egg contains nearly all the fat and cholesterol?
A. Shell
B. White
C. Yolk
D. Chalazae
Yolk
Explanation:
The yolk contains lipids, cholesterol, phospholipids, and fat‑soluble vitamins.
Why does brown rice spoil faster than white rice?
A. It is not enriched
B. It has a higher water content
C. The bran and germ contain fats that become rancid
D. It has more amylose
The bran and germ contain fats that become rancid
Explanation:
Brown rice is a whole grain containing bran and germ. These layers hold oils that can oxidize and cause rancidity.
Which pigment is water‑soluble and highly sensitive to pH?
A. Carotenoids
B. Anthocyanins
C. Chlorophyll
D. Beta‑carotene
Anthocyanins
Explanation:
Anthocyanins change color in acidic vs. alkaline environments, ranging from red to blue or green depending on pH.
What is the process that unfolds proteins without breaking peptide bonds?
A. Coagulation
B. Denaturation
C. Fermentation
D. Browning
Denaturation
Explanation:
Heat, acid, or agitation can denature proteins, changing their shape and function.
Which cooking method is ideal for tender cuts of meat?
A. Stewing
B. Braising
C. Pressurizing
D. Roasting or grilling
Roasting or grilling
Explanation:
Tender cuts need dry‑heat methods because they do not require collagen breakdown.
Egg whites create the best foam when they are:
A. Cold
B. Frozen
C. At room temperature
D. Mixed with oil
At room temperature
Explanation:
Room‑temperature whites whip faster and to greater volume.
Pasta is traditionally made from which type of wheat?
A. Soft white wheat
B. Durum wheat (semolina)
C. Hard red spring wheat
D. Bread wheat
Durum wheat (semolina)
Explanation:
Durum wheat is high in protein, producing the firm texture needed for quality pasta.
Which method helps prevent enzymatic browning in fruits like apples?
A. Adding baking soda
B. Adding lemon juice
C. Exposing more oxygen
D. Heating slowly
Adding lemon juice
Explanation:
Lemon juice lowers pH and slows the enzyme polyphenol oxidase, preventing browning.
Which protein function allows mayonnaise to stay mixed?
A. Foaming
B. Gelation
C. Emulsification
D. Hydrolysis
Emulsification
Explanation:
Egg yolk lecithin keeps oil and water mixed, stabilizing the emulsion.
Dark poultry meat contains more of what?
A. Carbohydrates
B. Water
C. Fat and myoglobin
D. Fiber
Fat and myoglobin
Explanation:
Dark meat muscles work harder and store more oxygen, leading to higher myoglobin and fat.
How does sugar affect egg coagulation?
A. Speeds it up
B. Stops it completely
C. Delays it
D. Has no effect
Delays it
Explanation:
Sugar protects the proteins, increasing the temperature needed for coagulation.
Which flour treatment whitens flour and improves baking performance?
A. Instant‑blending
B. Bleaching
C. Natural aging
D. Organic milling
Bleaching
Explanation:
Bleached flour is chemically whitened and performs better in baked goods due to improved gluten behavior.
Which fruit continues to ripen after harvest (climacteric)?
A. Citrus
B. Grapes
C. Bananas
D. Cherries
Bananas
Explanation:
Climacteric fruits continue ripening off the plant, and bananas are a classic example.
The Maillard reaction happens when proteins react with what?
A. Minerals
B. Vitamins
C. Reducing sugars
D. Fatty acids
Reducing sugars
Explanation:
Amino groups and reducing sugars react during heating to produce browning and flavor. Maillard needs protein amino groups + reducing sugars + heat
Legumes become complete proteins when paired with:
A. Fruits
B. Leafy vegetables
C. Grains
D. Oils
Grains
Explanation:
Legumes lack certain amino acids, but grains supply them, forming a complete protein profile together.
Pasteurized eggs are recommended for which kind of recipes?
A. Hard‑boiled eggs
B. Baked cookies
C. Raw or lightly‑cooked egg dishes
D. Scrambled eggs
Raw or lightly‑cooked egg dishes
Explanation:
Using pasteurized eggs reduces the risk of Salmonella in foods like Caesar dressing or tiramisu.