Preparing Cereal Dishes and Starch Dishes

1.

Multiple Choice

45 sec

1 pt

_ _ _ _ _ are the seeds of certain grasses, the most important of which are wheat, oats, rice, barley, corn, rye, and buckwheat.

cereals or grains

starch

flour

lignans

2.

Multiple Choice

45 sec

1 pt

This is a plant-derived chemical that is not considered an essential nutrient in the human diet but it is believed to have beneficial health effects.

cholesterol

lignans

saponin

phytochemical

3.

Multiple Choice

45 sec

1 pt

It is the outer layer of the grain (fiber, omega-3 fatty acids, vitamins, and dietary minerals).

bran

endosperm

germ

chalazae

4.

Multiple Choice

45 sec

1 pt

These can lower the risk of coronary heart disease, and slow or turn back cancers in animals.

phenolic acid

saponins

lignans

phytosterols

5.

Multiple Choice

45 sec

1 pt

_ _ _ _ _ is an odorless, tasteless, white substance occurring widely in plant tissues and obtained chiefly from cereals and potatoes.

flour

potato

starch

grains

6.

Multiple Choice

45 sec

1 pt

Starch is a carbohydrate.

True

False

7.

Multiple Choice

45 sec

1 pt

This type of fiber can be partly digested and may help reduce the amount of cholesterol in the blood.

insoluble fiber

indigestible fiber

soluble fiber

superfiber

8.

Multiple Choice

45 sec

1 pt

Whole grain bread and breakfast cereals, brown rice, and whole-wheat pasta are good sources of this kind of fiber.

soluble fiber

super fiber

insoluble fiber

digestible fiber

9.

Multiple Select

45 sec

1 pt

Which of the following is/are type/types of starchy foods?

potatoes

bread

grains

pasta

10.

Multiple Choice

45 sec

1 pt

What are the two most common forms of grain starches use in cooking?

wheat flour and potato starch

corn flour and potato flour

corn starch and tuber starch

wheat flour and corn starch

11.

Multiple Choice

45 sec

1 pt

Sauces thickened with these starches are more translucent and glossy, and they have a silkier mouth feel.

wheat flour

corn starch

grain starches

root and tuber starch

12.

Multiple Choice

45 sec

1 pt

What is made from whole potatoes and most of the time even the peel is included?

potato flour

potato starch

potato powder

potato fries

13.

Multiple Choice

45 sec

1 pt

Washing rice removes the loose starch and prevents the rice from becoming pasty in cooking.

True

False

14.

Multiple Choice

45 sec

1 pt

This is the best method for retaining nutrients in rice.

Absorption method

Boiling Method

Rice Cooker Method

Steaming and Simmering Methods

15.

Multiple Choice

45 sec

1 pt

It is a classic Italian cooking method for medium grain rice.

Pilaf method

Risotto method

Riz au gras

Valenciana

16.

Multiple Choice

45 sec

1 pt

This is characterized by the use of a flavored liquid (usually stock) and the addition of aromatic ingredients.

Boiling method

Pilaf method

Paella method

Risotto method

17.

Multiple Choice

45 sec

1 pt

It is a fine, powdery flour ground from the endosperm, or white heart, of the corn kernel.

corn starch

potato starch

corn kernel

corn syrup

18.

Multiple Select

45 sec

1 pt

What is/are the difference/s between corn starch and flour?

Flour has twice the thickening power of corn starch.

Corn starch has twice the thickening power of flour.

Corn starch contains gluten, while flour is pure starch.

Corn starch is pure starch, while flour contains gluten.

19.

Multiple Select

45 sec

1 pt

Which of these is best served with cereals?

sugar

milk

cream

fruits

20.

Multiple Choice

45 sec

1 pt

_ _ _ _ _ are excellent container for keeping cereals.

plastic bags

glass jars

paper bags

zip locks

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