Grains Quiz

What percentage of the kernel does the bran represent in a grain?

• 80%

• 15%

• 2%

• 9.6%

Which part of the grain contains most of the starch and protein?

• Bran

• Germ

• Endosperm

• Hull

What is removed from the rice plant to produce long grain rice?

• The bran and the germ

• The endosperm and the germ

• The hull and the bran

• The endosperm and the hull

Quinoa is considered a:

• True grain

• Pseudo germ

• Pseudo grain

• Type of rice

What is unique about the plant that arborio rice comes from?

• It is gluten-free

• It is called arborio

• It is like long grain rice

• It contains all essential amino acids

What is the main difference when cooking risotto compared to other methods of cooking grains?

• Risotto uses a special type of wheat.

• Risotto is cooked without any liquid.

• Risotto is cooked with medium grain rice called arborio which releases starch for a creamy consistency.

• Risotto requires the grains to be soaked overnight.

How should whole grains be stored according to the text?

• In a damp and warm place.

• At least 6 inches above the floor on shelves in a dry, ventilated, and accessible area.

• Directly on the floor in a cool, dark place.

• Without any specific conditions, as they are not sensitive to storage.

What is the shelf life of whole grains compared to milled grains?

• Whole grains have a shorter shelf life than milled grains.

• Both whole and milled grains have the same shelf life.

• Whole grains have a longer shelf life when they are refrigerated.

• Whole grains have a shorter shelf life which can be used within three weeks.

What is the endosperm?

• A type of grain that is used to make risotto.

• The outer layer of whole grains that is softened by soaking.

• The part of the grain that remains after the bran and germ are removed, used to make white rice and white flour.

• A special ingredient added to grains to make them creamier when cooked.

What should be done before cooking grains like barley?

• They should be refrigerated for a few hours.

• They should be cooked in a double boiler over simmering water.

• They should be soaked to soften the outer layer.

• They should be inspected for cleanliness and intactness.