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Grains1.
Grains2.
Grains3.
Grains4.
Grains5.
100
To reduce fat and cholesterol, select noodle products that have:
What is Omitted egg yolks.
100
How many servings of whole grain products should be included in a diet daily?
What is 3.
100
What is the product of processed wheat with the bran and germ removed?
What is White flour.
100
After cooking, pasta should be:
What is Drained in a colander.
100
Which grain product contains the most nutrients?
What is Bran cereal.
200
What is TRUE of converted rice?
What is Parboiled to save nutrients before the hull is removed.
200
What is TRUE about bleached and unbleached all-purpose flour?
What is Same in nutritional value.
200
What is TRUE about leavened bread?
What is Made with yeast or baking soda.
200
Where should cooked pasta be stored?
What is Refrigerator.
300
What is the effect of rinsing enriched grains before cooking?
What is Loss of B vitamins.
300
How should cooked grains be stored if they will be used within a couple of days?
What is Covered and refrigerated.
300
What is a whoel grain form of rice?
What is Brown.
300
What determines cooking time of pasta?
What is Thickness.
300
Which action prevents lumps in thickened sauces?
What is Combine starch with fat.
400
What is the nutrients are added to grains to replace those lost in processing?
What is B vitamins.
400
What is TRUE about pasta?
What is Made from flour and water.
400
What are grains?
What is Seeds of plants.
400
What is an ADVANTAGE of using fresh pasta?
What is Cooks more quickly.
400
How should white rice and dried pasta be stored?
What is Tightly covered in a cool, dry place.
500
What is the resulting product when the entire edible grain kernel is used?
What is Whole grains.
500
What can be added to cooked pasta before freezing to keep it from sticking together?
What is Oil.
500
How should pasta be cooked?
What is Boiled rapidly in a large amount of water.
500
What canpasta shape varieties add to a meal?
What is Eye appeal.
500
Quick-cooking grains are:
What is Convenience foods.