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

Which of the following explains why cereal grains expand upon cooking?
 a. The carbohydrates leach out, leaving holes in the cereal that fill with water.
  b. The starch molecules gel when they are heated.
  c. The starch molecules gel when they are cooled.
  d. The proteins and starches complex together when heated and swell.
  e. The starch molecules gelatinize when heated in water, thus swelling the grain.

Q. 2

The kernels for which of the following grains must be rinsed before cooking to remove the naturally bitter coating?
 a. triticale
  b. amaranth
  c. quinoa
  d. kamut

Q. 3

_____ is one of the smallest cereal grains and contains insufficient gluten for use in leavened breads.
 a. Millet
  b. Sorghum
  c. Rye
  d. Buckwheat

Q. 4

_____ barley has had the hull and some of the bran removed from the grain in the process called pearling.
 a. Pot
  b. Malt
  c. Hulledd Flaked

Q. 5

The endosperm in which of the following corns is enlarged because it was soaked in lye and then dried during processing?
 a. dent
  b. flint
  c. hominyd pod
 e. cornmeal

Q. 6

Corn is native to the:
 a. Americas.
  b. Asian continent.
  c. Australian continent.
  d. European continent.
  e. African continent.

Q. 7

Which of the following rice selections is often used in food-service establishments because the grains stay firm and separate?
 a. white
  b. converted
  c. instant
  d. brown

Q. 8

Over _____ of the world's population, approximately, depends on rice as a staple food.
 a. one-fourth
  b. one-half
  c. two-thirds
  d. three-fourths
  e. eighty percent