Which flour is the predominant choice for the highest quality breads and baked goods?
a. rice
b. rye
c. oat
d. masa
e. corn
f. wheat
Indicate whether the statement is true or false
Q. 2The varying shapes of ready-to-eat cereal available to consumers depend on how they have been processed. For example, breakfast cereal may be
a. extruded.
b. flaked.
c. granulated.
d. shredded.
e. all of the above answers are correct
f. choices b and d only are correct
Q. 3Among food the additives used in grain products, _____ can be added to the dough before baking.
a. the vitamins thiamin, riboflavin, and niacin
b. vitamin C
c. vitamins A, D, E, and K
d. all of the above answers are correct
Q. 4The seeds of an annual, gluten-free grass, eaten as a cereal in Africa and Asia, are called
a. amaranth.
b. quinoa.
c. millet.
d. sorghum.
e. triticale.
Q. 5The _____ is rich in fat and incomplete protein, and is an excellent source of B vitamins and vitamin E.
a. bran
b. germ
c. aleurone
d. chaff
Q. 6The endosperm makes up about _____ percent of the grain.
a. 68
b. 75
c. 83
d. 92
Q. 7The _____ is about 14.5 percent of the grain by weight and is an excellent source of fiber and minerals.
a. endosperm
b. bran
c. aleurone
d. husk
e. germ
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