1 A) endosperm, fiber, and bran B) endosperm, germ, and bran C) fiber, germ, and bran D) endosperm, bran, and seed 2 A) carbohydrate B) mostly carbohydrate and some protein C) mostly carbohydrate and some fiber D) mostly protein and some starch 3 A) the bran B) the endosperm C) the seed D) the germ 4 A) Both the germ and bran are removed from a refined grain. B) The milling process gives the grain a finer texture and improves shelf life. C) The milling process increases the grain's nutrients D) White flour and white bread are refined grain products. 5 A) the non-digestible parts of meat and poultry B) the easy-to-digest parts of plants C) a non-digestible complex carbohydrate, that helps your digestive tract work properly. D) complex carbohydrate primarily found in refined grains 6 A) Milk B) Vegetables C) Meat and Beans D) Grains 7 A) whole-wheat bread B) plain bagel C) cooked oatmeal D) polenta 8 A) bulgur B) barley C) buckwheat D) quinoa 9 A) buckwheat B) barley C) quinoa D) all of the above 10 A) they decrease in size B) they become brittle C) they swell and soften D) they evaporate 11 A) The package says 100% wheat. B) The package says stone-ground. C) They are listed with the rest of the ingredients.. D) It is signaled by a higher-percent Daily Value for fiber 12 A) penne B) farfalle C) rotini D) ziti 13 soba ?A) Asian grain B) buckwheat cereal C) Japanese buckwheat noodles D) Thai rice 14 A) brown rice B) wild rice C) Arborio D) basmati 15 al dente mean?A) overcooked B) soft and tender C) tender but slightly firm D) undercooked 16 A) rinsing removes nutrients B) stirring makes it sticky C) wild rice takes longer to cook D) brown rice cooks in less time than white rice 17 A) in a storage bag B) in a canister on the counter C) in the refrigerator D) in a pantry
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