1. Grains
Cooking
& Storing
Pasta
Rice
Potpourri
Game design by Mary Catherine McGillvray

2. Final
Jeopardy!
Grains
Cooking &
Storing
Pasta
Rice
Potpourri
$100
$100
$100
$100
$100
$200
$200
$200
$200
$200
$300
$300
$300
$300
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$400
$400
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$500

3. What are grains. A. Roots of plants. B. Stems of plants. C
What are grains? A. Roots of plants B. Stems of plants C. Leaves of plants D. Seeds of plants
Grains 100

4. Quick cooking grains are: A. Expensive side dishes B. Unappetizing C. Difficult to prepare D. Convenience foods
Grains 200

5. What is the edible outer layer of a grain kernel. A. Endogerm. B
What is the edible outer layer of a grain kernel? A. Endogerm B. Endosperm C. Bran D. Germ
Grains 300

6. What is the effect of rinsing enriched grains before cooking. A
What is the effect of rinsing enriched grains before cooking? A. Increased nutrients B. Loss of B vitamins C. Mushy texture D. Increased cooking time
Grains 400

7. What is the product of processed wheat with the bran and germ removed
What is the product of processed wheat with the bran and germ removed? A. Cracked wheat B. Whole-wheat flour C. White flour D. Bulgur
Grains 500

8. How should pasta be cooked. A. Boiled rapidly in a large
How should pasta be cooked? A. Boiled rapidly in a large amount of water B. Simmer 30 min. C. Soak 5 min. in hot water D. Soak overnight in cold water
Cooking & storing grains 100

9. How should white rice and dried pasta be stored. A. Warm dry place B
How should white rice and dried pasta be stored? A. Warm dry place B. Refrigerated C. Tightly covered in cool, dry place D. Tightly covered in dark, humid place
Cooking & storing grains 200

10. After cooking, pasta should be: A. Left in hot water until served B
After cooking, pasta should be: A. Left in hot water until served B. Rinsed thoroughly C. Drained in a colander D. Kept in cold water
Cooking & storing grains 300

11. How should cooked grains be stored if they will be used within a few days? A. Frozen B. Covered and refrigerated C. Tightly covered D. Cool and dry place
Cooking & storing grains 400

12. What determines the cooking time of pasta. A. Thickness. B. Yield. C
What determines the cooking time of pasta? A. Thickness B. Yield C. Brand D. Cost
Cooking & storing grains 500

13. What can pasta shape add to a meal. A. Higher cost. B. More nutrients
What can pasta shape add to a meal? A. Higher cost B. More nutrients C. Flavor variety D. Eye appeal
Pasta 100

14. To reduce fat and cholesterol, select noodle products that: A
To reduce fat and cholesterol, select noodle products that: A. Omit the egg yolks B. Egg whites added C. Fresh carrots D. Spinach added
Pasta 200

15. Which is true about pasta. A. Taste varies w/ shape B
Which is true about pasta? A. Taste varies w/ shape B. Only available in dried form C. Made from flour & water D. Expensive and difficult to prepare
Pasta 300

16. What can be added to cooked pasta before freezing to prevent it from sticking together? A. Oil B. Broth C. Salt D. Water
Pasta 400

17. What is an advantage to using fresh pasta? A. Contains more nutrients B. Offers more variety C. Cooks more quickly D. Is less expensive
Pasta 500

18. Which type of rice is fully cooked and dried. A. Converted. B. Instant
Which type of rice is fully cooked and dried? A. Converted B. Instant C. White D. Brown
Rice 100

19. What is a whole grain form of rice? A. Wild B. Converted C. White D. Brown

20. What is true of converted rice. A. Steamed, dried and crushed for
What is true of converted rice? A. Steamed, dried and crushed for chewy texture B. Parboiled to save nutrients before the hull is removed C. Dehydrated for quick preparation D. Higher protein than other rice
Rice 300

21. How much liquid is used to cook rice. A. One qt per 4 oz rice B
How much liquid is used to cook rice? A. One qt per 4 oz rice B. Just enough to cover rice C. Just enough to cover rice + 1 inch D. Amount that can be absorbed
Rice 400

22. Which is not true about cooking rice. A. Brown rice takes longer
Which is not true about cooking rice? A. Brown rice takes longer to cook B. Use twice as much water as here is rice C. Stir while cooking D. Cook with the lid on
Rice 500

23. Which is true about bleached and unbleached all-purpose flour. A
Which is true about bleached and unbleached all-purpose flour? A. Unbleached is more nutritious B. Bleached is more nutritious C. Not recommended for general baking D. Same in nutritional value
Potpourri 100

24. What grain is traditionally served in the South? A. Bulgur B. Grits C. Wheat Berries D. Couscous
Potpourri 200

25. What is the resulting product when the entire edible grain kernel is used? A. Fortified B. Whole grain C. Endosperm D. Enriched
Potpourri 300

26. Which grain product contains the most nutrients. A. Instant grits. B
Which grain product contains the most nutrients? A. Instant grits B. Bran cereal C. White bread D. White rice
Potpourri 400

27. Which nutrients are added to replace those lost during processing. A
Which nutrients are added to replace those lost during processing? A. Sugar & minerals B. Protein & Vitamin C C. Fat & water D. B Vitamins
Potpourri 500

28. D. Seeds of plants
Answer-Types of Grains 100

29. D. Convenience foods
Answer-Types of Grains 200

30. C. Bran
Answer-Types of Grains 300

31. B. Loss of B vitamins
Answer-Types of Grains 400

32. C. White flour
Answer-Types of Grains 500

33. A. Boiled rapidly in a large amount of water
Answer- Cooking Grains 100

34. C. Tightly covered in cool, dry place
Answer- Cooking Grains 200

35. C. Drained in a colander
Answer- Cooking Grains 300

36. B. Covered and refrigerated
Answer- Cooking Grains 400

37. A. Thickness
Answer- Cooking Grains 500

38. D. Eye appeal
Answer- Pasta 100

39. A. Omitted egg yolks
Answer- Pasta 200

40. C. Made from flour & water
Answer- Pasta 300

41. A. Oil
Answer- Pasta 400

42. C. Cooks more quickly
Answer- Pasta 500

43. B. Instant
Answer- Rice 100

44. D. Brown Rice
Answer- Rice 200

45. B. Parboiled to save nutrients before the hull is removed
Answer- Rice 300

46. D. Amount that can be absorbed
Answer- Rice 400

47. C. Stir while cooking
Answer- Rice 500

48. D. Same in nutritional value
Answer- Potpourri 100

49. B. Grits
Answer- Potpourri 200

50. B. Whole grain
Answer- Potpourri 300

51. B. Bran cereal
Answer- Potpourri 400

52. D. B Vitamins
Answer- Potpourri 500

53. Daily
Double!

54. Final
Jeopardy!

55. Final Jeopardy: Food Guide Pyramid

56. Final Jeopardy: How many servings of whole grains should be included in your diet?

57. Final Jeopardy: At least half