Arborio rice is
a. known for its creamy texture.
b. a dry, long-grained rice.
c. known for being high in amylose.
d. low in amylopectin.
Q. 2_____ is (are) made by granulating the endosperm of the wheat into a fine consistency.
a. Grits
b. Farina
c. Couscous
d. Degermed cornmeal
Q. 3Hard wheat has a higher _____ than soft wheat.
a. carbohydrate content
b. lipid content
c. fiber content
d. protein content
e. mineral content
Q. 4Which country produces the most wheat?
a. Australia
b. Canada
c. Russia
d. United States
Q. 5Which of the following nutrients is not lost (i.e., is retained) during the milling process for a refined grain?
a. starch
b. riboflavin (B2)
c. niacin (B3)
d. iron
e. folate
Q. 6Cereal protein is
a. considered a complete protein.
b. considered incomplete because it is lacking adequate amounts of the amino acid methionine.
c. low in the essential amino acid lysine.
d. all of the above answers are correct
e. none of the above answers is correct
Q. 7Whole-grain products are a good source of
a. soluble and insoluble fibers.
b. phytochemicals.
c. lignans.
d. phytoestrogens.
e. all of the above answers are correct
f. none of the above answers is correct
Q. 8Over _____ of breakfast cereals currently marketed are ready-to-eat cereals.
a. 25
b. 40
c. 50
d. 75
e. 80
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