Grains and Cereals Test Questions And Answers A+
Graded 2025
1. Nutrients added to refined flour that replace nutrients iron and B
vitamins
lost in the milling process
2. Whole wheat flour use entire kernal
3. Regular white flour refined, endosperm
only
4. Name a grain that is a vegetable, breakfast cereal and corn
flour
5. Type of wheat used to make high quality pasta durum
prod- ucts
6. Grain most used in US Wheat
7. Parts of a kernal -Bran: fiber
-Endosperm: B
vitamins and carbs
-Germ: Fat, Protein and
B vitamins
8. Grains are thickening agents because of their Starch content
9. In order to determine the amount of grains and cereals weight
to purchase use their
10. Process that turns a thin starch mixture into Gelatinization
a thick starch mixture is called
1/
6
, Grains and Cereals Test Questions And Answers A+
Graded 2025
11. Which type of carbohydrate is the bran of a fiber or cellulose
grain ker- nal
12. Which mineral in grain products build phosphorus
strong bones and teeth
13. Restored rice white, with nutrients
added back in
14. What do you mix with starch to prevent lumping while fat, sugar,
cold liquid
cooking
15. Refined cereal Germ and bran is
removed
16. Recipe for cooking Rice -rice and cold water
-boil and stir
-2 cups of water for
every 1 cup rice
17. Enriched and fortified flour Enriched: nutrients
taken out in milling
Fortified: nutrients
added back in
18. Staple food food that is a basic
supply
19. How can you improve the protein quality of grains and add dairy or
meat
cereals
20. Converted Rice same as brown rice but
polished white
2/
6
Graded 2025
1. Nutrients added to refined flour that replace nutrients iron and B
vitamins
lost in the milling process
2. Whole wheat flour use entire kernal
3. Regular white flour refined, endosperm
only
4. Name a grain that is a vegetable, breakfast cereal and corn
flour
5. Type of wheat used to make high quality pasta durum
prod- ucts
6. Grain most used in US Wheat
7. Parts of a kernal -Bran: fiber
-Endosperm: B
vitamins and carbs
-Germ: Fat, Protein and
B vitamins
8. Grains are thickening agents because of their Starch content
9. In order to determine the amount of grains and cereals weight
to purchase use their
10. Process that turns a thin starch mixture into Gelatinization
a thick starch mixture is called
1/
6
, Grains and Cereals Test Questions And Answers A+
Graded 2025
11. Which type of carbohydrate is the bran of a fiber or cellulose
grain ker- nal
12. Which mineral in grain products build phosphorus
strong bones and teeth
13. Restored rice white, with nutrients
added back in
14. What do you mix with starch to prevent lumping while fat, sugar,
cold liquid
cooking
15. Refined cereal Germ and bran is
removed
16. Recipe for cooking Rice -rice and cold water
-boil and stir
-2 cups of water for
every 1 cup rice
17. Enriched and fortified flour Enriched: nutrients
taken out in milling
Fortified: nutrients
added back in
18. Staple food food that is a basic
supply
19. How can you improve the protein quality of grains and add dairy or
meat
cereals
20. Converted Rice same as brown rice but
polished white
2/
6
