Unit

Two Study Questions

1.
Describe how grains fueled civilizations.
2.

Define a grain and a cereal.

3.

Define tiller, inflorescence, and spikelet.

4.

Discuss the harvesting of grain, including cutting, threshing, winnowing and

cleaning.

5.

Discuss the four areas that grains have been modified by artificial selection.

6.

Discuss the fruit and seed anatomy grains and cereals

7.

Compare whole and white flours.

8.

List the area of origin and uses of barley, rye, triticale, oats, sorghum, millet, tef,
and quinoa.

9.

Discuss the history, origin, and uses of the different types of wheat.

10.

Discuss wheat rust, Dr. Newton and Ug99.

11.

Describe the environmental impact of growing wheat and rice.

12.

Explain the differences between paddy and upland rice.

13.

Discuss the difference between short grain, medium grain, long grain, white rice
and brown rice.

14.

Discuss the origin, history, and uses of rice.

15.

Discuss the origin, history, uses and types of corn.

16.

Describe how teosinte is different from corn.

17.

Define and list forage grasses and forage legumes.

18.

Define legume and pulses.

19.

Discuss the process of nitrogen fixation.

20.

Discuss the nutritional aspects of legumes.

21.

Discuss the origins, history and uses of lentils, peas, chickpeas, beans, black-eyed
peas, soybeans, and peanuts.

22.

Discuss the uses of legumes.

23.

Define what a fruit is botanically and the nutritional makeup of fleshy fruit.

24.

List some fruit from the rose and heath families.

25.

Discuss the uses of grapes.

26.

Discuss the origin, history and uses of olives.

27.

Explain the propagation of olive trees and the hormones used to prevent
flowering/fruiting.

28.

Explain why fresh olives are bitter and the various ways to remove this
bitterness.

29.

Describe the production of olive oil and the different types of oil.

30.

Discuss the components of citrus and where they originated.

31.

Briefly mention the uses of the various types of citrus.

32.

List the types of oranges and when they ripen in the U.S.

33.

Discuss vitamin C, scurvy and its effect on world history.

34.

Describe the types of bananas (plantains), their origin, history, politics and
transport.

35.

Discuss the botanical and culinary definition of a nut.

36.

List the nutritional makeup of most nuts.

37.

Discuss the various types of nuts discussed in class.

38.

List some foods that come from flower buds, roots and stems.

39.

List the types of Brassica oleacea and their nutrition/health values.

40.

Discuss the history of sugar beets.

41.

Discuss sugar processing and the types of sugar.

42.

Explain the difference between cane/beet sugar, maple sugar, honey, corn syrup,
and high fructose corn sugar.

43.

Describe the history of sugar and sugarcanes role in the slave trade.

44.

Explain the environmental problems associated with sugarcane plantations and

processing plants.

45.

*Discuss the uses of sugarcane in Brazil.

46.

*Discuss the use of begasse (fibers) found in sugarcane in Maui.