Name: ______Period: ____
_____/56 points possible
GRAINS AND LEGUMES
CHAPTER 17
1. Name 5 examples of grains that are common in the United States. (5)
1. 4.
2. 5.
3.
2. Draw and label and describe the parts of the grain kernel. (6)
3. Define the term “enriched”. What does it mean when a product has been “enriched”? (2)
4. Define the term “fortified”. What does it mean when a product has been “fortified”? (2)
5. According to the Food Pyramid, how many servings of grain products should you consume a day? Give an example of a typical serving. (2)
6. Why is it important to eat “whole grain” products whenever possible? (1)
7. Name 3 varieties of rice. Describe each one. (6)
1.
2.
3.
8. Rice may vary by the way it is processed. Describe the difference between brown, white, converted, and instant rice. (4)
Brown:
White:
Converted:
Instant:
9. Pasta is an Italian word that means ______. Pasta is made from ______and ______. (3)
10. Noodles are pasta made with ______. (1)
11. Pasta can be purchased in two ways. Name them. (2)
1.
2.
12. ______is also called pocket bread. (1)
13. Is micro waving grains a practical choice? Explain why or why not. (2)
14. What does the term “al dente” refer to? (1)
15. Describe two ways to help prevent pasta from sticking together when preparing/cooking it. (2)
1.
2.
16. How is the amount of water different when cooking rice then pasta? (2)
17. Legumes are plants whose seeds grow in pods. They include ______, ______, and ______. (3)
18. Legumes are excellent sources of what nutrients? Name 5. (5)
1. 4.
2. 5.
3.
19. Legumes are prepared by cooking in ______. Why is it necessary to soak them overnight? Be specific. (2)
20. If you don’t have time to soak the beans overnight, use ______beans because they are already cooked. (1)
21. Describe the 3 basic steps when preparing “dry beans”. (3)
1.
2.
3.