1.

The largest part of the grain kernel is the:

a. bran
b. hull
c. endosperm
d. germ

2.

Which of the following is not produced from corn?

a.
b.
c.
d.

grits
cornmeal
polenta
couscous

3.

Which type of rice will be firm, fluffy, and separated when

cooked?
a. long-grain
b. medium-grain
c. short-grain
d. arborio

4.

Italian-style pastas are properly cooked when they are:

a. cooked according to instructions on the box
b. al dente
c. cooked for 1012 minutes
d. soft in texture

5.

Which of the following types of rice is used for making risotto?

a.
b.
c.
d.

6.

basmati
arborio
converted
brown

Properly cooked risotto is:

a.
b.
c.
d.

firm and slightly crunchy

individually grained and fluffy
al dente and individually grained
creamy and porridge like

7.

One of the few plant seeds that is a complete protein source

is:
a. bulgur
b. couscous
c. groats
d. quinoa

8.

Which of the following is produced from corn?

a. masa harina
b. grits
c. hominy
d. All of the above.

9.

Lasagna, fettuccine, and penne are all tube-shaped pastas.

a. True
b. False

10. Most pastas, whether Italian or Asian, are cooked by boiling

water.
a. True
b. False
11. Instant rice is rice that has been cut into small pieces so it
cooks faster.
a. True
b. False
12. Reducing the grain to a meal or powder refers to when a
grain is:
a.
b.
c.
d.

Hulling
Cracking
Grinding
Pearling

13. This grain is roasted buckwheat that is hulled and crushed.

Has a pleasant, nutty flavor. Used as breakfast cereal or side
dish.
a.
b.
c.
d.

Kasha
Barley
Millet
Quinoa

14. A legume is a simple dry fruit in which the edible fruit is

often contained within a shell or pod.
a. True
b. False
15. An example of a legume is:
a.
b.
c.
d.

Millet
Pinto bean
Arborio
Flax

16. Refined grains have been milled, a process that removes

the:bran and germ
a.
b.
c.
d.
e.

Germ & Endosperm

Bran & Hull
Endosperm & Bran
Grit & Dirt
Germ & Bran

17. _____________is a structure that contains the embryo of a

plant:
a. Nut
b. Tuber

c. Seed
d. Germ
18. Grains and pasta are collectively known as:
a.
b.
c.
d.

Starches
Vegetables
Grasses
Maizes

19. Rice that is parboiled to remove surface starch is:

a.
b.
c.
d.
e.

Brown Rice
White Rice
Converted Rice
Instant Rice
Reconverted Rice

20. Which of the following is not a popular method of cooking

rice:
a.
b.
c.
d.
e.

Boiling
Steaming
Risotto
Roasting
Pilaf

21. The more grains are processed the less nutritious they
become.
a. True
b. False
22. The fastest method to cook rice is:
a. Steaming
b. Boiling
c. Risotto

d. Simmering

23. One of the biggest advantages to soaking legumes is it helps

to speed up the cooking process by
a.
b.
c.
d.

30%
40%
10%
25%

24. Tahini is made from this seed:

a. Pumpkin
b. Hemp
c. Chia
d. Sesame
25. ______________ are a primary ingredient in the making of Pesto
Sauce along with basil, garlic, olive oil and Parmesan cheese.
a.
b.
c.
d.

Almonds
Pine nuts
Brazil nuts
Pecans

26. Instant rice has been processed, precooked, & dehydrated;

this process preserves flavour, texture, & nutrition.
a. True
b. False
27. The germ contains most of the grains fat.
a. True
b. False

28. These seeds have no flavour are incredibly healthy rich and in
omega-3 oils, protein, anti-oxidants, calcium, and fiber.
a.
b.
c.
d.

Chia seeds
Hemp seeds
Sesame seeds
Pumpkin seeds

29. 3.
The soaking liquid that is left over after soaking dried
beans should not be used because it contains:
a.
b.
c.
d.

Indigestible fibers
Indigestible sugars
Toxic minerals
Saturated fats

30. Dry or fresh pasta should be cooked by using this method:

a.
b.
c.
d.

Simmering
Pan frying
Boiling
Steaming

Test Name:Grains, Legumes, Pulses, Nuts, & Seeds KEY

1. c.endosperm
2. d.couscous
3. a.long-grain
4. b.al dente
5. b.arborio
6. d.creamy and porridge like
7. d.quinoa
8. d.All of the above.
9. b.False
10.a.True

1
11. b.False
1
.12. c. Grinding
13. a. Kasha
14. a. True
15. b. Pinto Beans
16. e. Germ & Bran
17. c. seeds
18. a. Starches
19. c. Converted Rice
20. c. Risotto
21. a. True
22. b. Boiling
23. d. 25%
24. d. Sesame
25. b. Pine Nuts
26. b. False
27. a. True
28. a. Chia Seeds
29. b. Indigestible Sugars
30. c. Boiling

12.