sources and kinds of cereal

Question 1

carbohydrate stored in most plants

Answer 1

starch

Question 2

food high in starch content:

Answer 2

• arrowroot / araro
• cassava
• sweet potato
• taro / gabi
• goa yam / tuge
• purple yam / ube
• mung bean
• cow peas
• soybean
• sago

Question 3

family of macaroni products of varying sizes and shapes

Answer 3

alimentary paste

Question 4

slightly nutty, sweet taste and a coarse texture similar to cornmeal

Answer 4

semolina flour

Question 5

made from rice, soft wheat, soybeans, cassava

Answer 5

noodles

Question 6

flat yellowish noodles made from wheat flour, lye, salt and water

Answer 6

miki

Question 7

long, thin, round, translucent noodles

Answer 7

sotanghon

Question 8

noodles made from rice and corn

Answer 8

bihon

Question 9

made into galapong, kneaded, and passed through an extruding machine to produce long thin strands

Answer 9

bihon

Question 10

mixture of flour, duck eggs, salt, and soda ash

Answer 10

pancit canton

Question 11

fried in deep fat before repacking

Answer 11

pancit canton

Question 12

dried noodles with various flavors

Answer 12

instant noodles

Question 13

cultivated plants of the grass family

Answer 13

cereal

Question 14

quality of rice depends on variety, length of storage, grain size, shape, color or cleanliness or absence of dirt or foreign substances

Answer 14

rice

Question 15

tip in buying rice

Answer 15

select rice based on type needed for cooking

Question 16

quality of rice depends on variety, length of storage, grain size, shape, color or cleanliness or absence of dirt or foreign substances

Answer 16

rice

Question 17

staple food

Answer 17

white rice

Question 18

high in fiber

Answer 18

red and brown rice

Question 19

higher protein & fat content

Answer 19

brown rice

Question 20

used for making kakanin or native delicacies

Answer 20

glutinous rice

Question 21

examples of glutinous rice:

Answer 21

ex. bibingka, palitaw, puto

Question 22

dinurado, intan, R36, sinandomeng

Answer 22

C4

Question 23

3rd mostly widely used cereal in the world

Answer 23

corn

Question 24

powdery products made from grinding cereal grains such as wheat, rice corn, legumes, and root crops

Answer 24

flour

Question 25

general purpose flour, white or creamy color, used for breads, cookies, and pastries

Answer 25

all purpose flour

Question 26

fine and white, used for cake and pastries

Answer 26

cake flour

Question 27

coarse texture than cake or all purpose flour, creamy to light brown color, best for bread

Answer 27

bread flour

Question 28

coarse and creamy, used for native delicacies

Answer 28

Rice Flour and Glutinous rice