Use food labels to compare nutrient content in various grain products.
What is true. You will find that different grains have different nutrient levels based also on serving sizes.
100
The _____ is the part of the grain that is ground into white flour.
What is endosperm.
100
Two key ingredients in noodles
What are eggs and flour.
200
bran
What is coarse, outer layer of the grain.
200
Kasha
What is hulled, crushed and roasted buckwheat found in cereals.
200
Choose only whole grain rice when purchasing.
What is false. Not all recipes call for whole grain rice or if you need rice in a short amount of time, whole grain would take too long.
200
Grain foods are high in _____ _____, which makes then a great source of food energy.
What is complex carbohydrates.
200
Describe how good, quality cooked rice will appear in color, texture and taste.
What is color: white or slightly brown depending on the type of rice. Texture: soft distinct grains that are not clumpy or mushy. Taste: taste like rice.
300
endosperm
What is the inner part of the grain.
300
Quinoa.
What is small bead-shaped grain that is good in salads and can be a substitute for rice.
300
Before adding pasta to water, heat the water to a vigorous boil.
What is true. Boiling water will cook pasta evenly while circulating.
300
To get more _____, buy bread made from _____ _____ flour.
What is fiber, whole grain.
300
Put the following rice in order for shortest cooking time to longest cooking time: polished, instant, wild, brown.
What is instant, polished, brown and wild.
400
germ
What is the part at the base of the seed that sprouts when its planted.
400
Hominy
What is dried and hulled corn found in stews and casseroles. Often ground and eaten as grits.
400
To preserve nutrients in rice, do not rinse the rice before cooking.
What is true. When rice is washed before cooking, it removes some of the grain.
400
_____ rice is whole grain rice, whereas _____ rice has had the bran and germ removed.
What is brown and white.
400
Identify four kinds of potatoes besides russet.
What are new, yukon, fingerling, sweet, yam, red, purple.
500
al dente
What is cooked so that pasta is tender but slightly firm.
500
Triticale
What is a cross between rye and wheat. It is used in main dishes, cereals or combined with cooked grains.
500
Prepare rice in the microwave oven to cut cooking time in half.
What is false. They only way it would cut down on time would if the rice was pre-cooked.
500
Grin foods in their natural state have little ____ and no ______.
What is fat and cholesterol.
500
Explain these three rice preparations: simmer, pilaf, risotto.
What is simmer is bringing water to a boil then reduce to simmer. Pilaf is coating rice in fat then baking with liquid. Risotto is coating in fat, then slowly adding liquid at a simmer.