QUIZ RICE, CORN AND OTHER CEREALS

Identification.
1. This is a dark purple colored rice used in puto-bumbong and in fermented rice.
2. This is component of rice appears to block the formation of LDL cholesterol.
3. Food Fortification Law in 2005 that requires rice to be fortified with Fe is also known as
4. It’s a Middle Eastern dish consisting of sautéed, seasoned rice steamed in bouillon.
5. This is a Maguindanaoan rice fritter.
6. This is a corn with the hull and germ removed.
7. Tortilla a round flat bread is made from?
8. The flour that is used in pasta.
9. This the layer just beneath the bran that is rich in protein, ash and thiamine.
10. ___________ or weeping is the extraction or expulsion of a liquid.

True or false. Write TRUE if the statement is correct and FALSE if the statement is wrong.
1. Cereal grains are hydrophilic, they absorb moisture from the air, so they should be stored in a
cool dry place.
2. Aspergillus flavus is mold that produces neurotoxin is toxic to the liver and can cause liver
cancer.
3. Using of acid, sugar and fat delay gelatinization therefore it must be added at the last period of
cooking.
4. The endosperm of a grain is primarily made of protein.
5. After wheat, the second most used grain in bread making is rye.

Label.
Answers:

1. Pirurutong
2. Oryzanol
3. RA 8916
4. Pilaf
5. Tinagtag
6. Hominy
7. Masa flour
8. Semolina
9. Aleurone layer
10. Syneresis

1. False
2. False
3. True
4. False
5. True

1. Endosperm
2. Embryo (germ)
3. Aleurone layer
4. Pericarp
5. Pedicel