(Obj. 3.03)

(Obj. 3.03)

9th - 12th Grade

14 Qs

quiz-placeholder

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 (Obj. 3.03)

(Obj. 3.03)

Assessment

Quiz

Other

9th - 12th Grade

Medium

Created by

Shanna Winters

Used 36+ times

FREE Resource

14 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

When preparing rice, which would be a recommended cooking practice?

Stir the rice frequently as it cooks.

Allow the rice to boil for 10 minutes.

Fluff the rice with a fork after cooking it.

Cook the rice in an uncovered pot.

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which is an example of a whole grain product?

all-purpose flour

white rice

oatmeal

pasta

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which product is made from adding eggs to flour and water?

cornstarch

hominy

noodles

wheat germ

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Jeff needs 4 cups of cooked macaroni for his pasta salad. How many cups of dried pasta should he use?

1 cup

2 cups

3 cups

4 cups

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Compared to instant oatmeal, steel-cut oats:

require more cooking time

are less nutritious.

should only be cooked with milk

require heavier processing.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which part of the grain kernel serves as the food supply for a new plant?

endosperm

germ

bran

fiber

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which part of the grain kernel contains B vitamins and fiber?

endosperm

germ

bran

starch

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