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Exam 16: Cereal Grains and Pastas

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Question 1

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How should whole grains be stored?

A) refrigerated in an open container to allow any moisture to escape
B) refrigerated in an air tight container to retard rancidity
C) at room temperature in a dark place
D) None these are correct.

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Question 2

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Couscous is a grain made from semolina wheat that has been cooked, dried, and pulverized into small, rough particles the size of rice grains.

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Question 3

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When cooking grains in a pan, you should add the grain to cold water to achieve a fluffier product or to boiling water to achieve a stickier product.

Cooking grains in a more acidic environment causes them to cook at a faster rate.

Oat bran has been linked to reductions in high blood cholesterol.

The bran is not a good source of fiber and minerals.

Give three examples of gluten-free cereal grains and list one way each of these three grains can be prepared or eaten.

All of the following are refined grain products except

If pasta sits in water that is not hot enough, it will stay hard.

Water-soluble vitamins can be applied to cereal by spraying them on the cereal after it has been heated.

Which of the following explains why cereal grains expand upon cooking?

What layer of the barley grain is well suited for the production of the malt required in some alcoholic beverages because it contains the enzymes needed to convert some of the endosperm starch to maltose?

The _____ in durum wheat flour gives pasta its elasticity and helps it maintain its shape during cooking.

Cream of Wheat™ is made by granulating the endosperm of which type of wheat into a fine consistency?

How should cereal grains be stored in dry, refrigerated, and frozen storage?

What is finely ground corn endosperm that is used to thicken gravies, puddings, and sauces because of its high starch content?

This type of corn's kernels is encapsulated in separate husks and the entire ear is wrapped in a large husk.

Explain the basic nutritional differences between whole grains and refined grains. Give three examples of whole grains and three examples of refined grains.

During the preparation of cereal grain products (i.e., those which are heated), why do they swell and to what extent? Include the pasta products in your explanation.

This grain doesn't contain a significant amount of gluten so it is often used to make unleavened bread as well as beer.