Back
16: Review
Write your answers using complete sentences when appropriate.
Describe the appearance and nutrients of the three parts of a kernel of grain.
How do whole-grain cereals differ from refined cereals?
Why do bakers care about the protein content of wheat flour?
Give four examples of nonwheat flours.
What gives brown, black, and red rice varieties their colors?
List three products, other than breakfast food and flour, that come from grain.
List five nutrients found in cereal products.
Why are many refined grain products enriched?
Why do grain products need to be stored tightly covered?
What is the name of the process in which starch granules swell when heated in water, causing starch mixtures to thicken?
Describe three ways to separate starch granules to prevent lumping.
Why should cooked breakfast cereal not be stirred continuously throughout the cooking time?
True or false. Rice should absorb all of its cooking liquid.
A. True
B. False
How can pasta be kept from sticking together during cooking?
Describe two advantages of microwaving cereal products.
Your Name
Your E-mail
Send yourself a copy
Your Instructor's E-mail
Additional Recipient's E-mail (optional)
Comments
I confirm my input is correct and am ready to submit