Chap. 14; Multiple Choice Questions

Chap. 14; Multiple Choice Questions 1 1. Whole cereal grains make important nutritional contributions to the diet. Considering the world population as a whole, cereals are generally important sources of A. fiber. B. protein. C. complex carbohydrate. D. all of the above. 1 2. Cereal grains generally have relatively low levels of the important amino acid A. lysine. B. leucine. C. methionine. D. glutamic acid. 1 3. The lack of an important amino acid in cereal grains is supplemented with the consumption of A. fiber. B. fruits. C. legumes. D. green leafy vegetables. 1 4. Which of the following nutrients is NOT included in the legal definition of required substances to be added to enriched flours? A. iron B. thiamin C. vitamin A D. riboflavin 1 5. Square cells located just under the bran layers of a kernel are called A. germ. B. aleurone. C. endosperm. D. chaffy coat. 1 6. Refined white flour is made predominately from A. Endosperm and germ B. Endosperm, germ, and bran C. Endosperm D. Germ and bran 1 7. The part of grain that is very high in fiber is the A. Endosperm B. Germ C. Bran D. Endosperm and germ 1 8. Bulgur is A. parboiled, cracked, whole wheat B. another name for wild rice C. made from spelt D. a type of oat cereal 1 9. Grits are made from A. ground wheat. B. hominy. C. buckwheat. D. brown rice. 1 10. Which of the following cereals is usually used in the production of grits? A. corn B. oats C. wheat D. barley 1 11. Triticale is produced by crossbreeding A. rye and wheat. B. oats and barley. C. wheat and oats. D. tapioca and corn. 1 12. In comparison with regular white rice, parboiled rice generally requires A. longer cooking time. B. shorter cooking time. C. no difference in the cooking time. 1 13. Long-grain varieties of rice usually cook to produce light, fluffy, and separated kernels. This is primarily because of their relatively high content of A. albumin. B. amylose. C. amylopectin. D. carotenoids. 1 14. Instant cereals, including instant farina and rolled oats, are prepared quickly simply by adding hot water because the starch in them has been A. oxidized. B. hydrolyzed. C. retrograded. D. pregelatinized. 1 15. If you cook one cup of rice, you will have ___ cup(s) after cooking. A. 1 B. 2 C. 3 D. 4 1 16. The basic dish produced when a cereal grain is browned in a small amount of hot fat before cooking it in water is called A. pilaf. B. pasta. C. bulgur. D. linguine. 1 17. A very hard non-bread making wheat, used for the production of pasta, is A. white. B. durum. C. triticale. D. hard red. 1 18. If you are cooking one pound of pasta, how much water (minimum) should you use for cooking it? A. 1 cup B. 4 cups C. 16 cups D. 32 cups

True/False 1 19. ___Whole grains contain endosperm, germ, and bran in proportions found in nature. 1 20. ___Enrichment of flour with folic acid is recommended but not required. 1 21. ___Flour is enriched with folic acid to reduce risk of birth defects. 1 22. ___Grains provide high biological value protein. 1 23. ___Whole grain consumption is associated with a reduce risk of cancer. 1 24. ___Hard wheat is low in protein and therefore excellent for bread baking. 1 25. ___Whole wheat white bread is made from white wheat instead of red wheat. 1 26. ___Bulgur is a form of oats. 1 27. ___The corn consumed as a vegetable and the corn used for making corn meal are the same variety. 1 28. ___Short grain rice will usually produce a more sticky type of rice when cooked. 1 29. ___Brown rice takes longer to cook than white rice. 1 30. ___Converted rice cooks more quickly than regular white rice. 1 31. ___Enriched rice should be rinsed with water before cooking. 1 32. ___Al dente means “to the tooth” or tender, yet firm to the bite.

Short Answer Questions 1 33. Briefly compare the pros and cons of using ready-to-cook or ready-to- eat breakfast cereals.

1 34. Suggest two different methods for adding a fine cereal such as farina to hot water that will avoid lumping in the cooked mixture. What is the basic principle operating in both methods?

1 35. Discuss rice varieties that are being produced through genetic engineering and are approved or are seeking approval.