Activity Sheet

NAME: GEHRARD IVAN LEE B. MAGPANTAY SCORE:______________

YR &SEC: 2A- BTVTE ACTIVITY NO. ___7___ DATE: 04-17-2023

I. IDENTIFICATION

RICE 1. It is the staple of over half of the world’s population, mainly in Asia. It
supplies more dietary energy than any single food.
Corn Starch 2. It is refined starch in powdery form obtained from the endosperm of
corn by a wet – milling process.
NUTS 3. Are wide variety of fruits consistency of hard leathery shell that encloses a
fat – rich edible kernel.
WHEAT 4. It is internationally favored for its bread making properties. It is used
mainly for the manufacture of flour.
CEREALS 5. Are the edible seeds of grass or the edible grains derived from
cultivated plants of the grass family.
Pistachio Nut 6. A small greenish almond like nut, the cotyledons of which are green
or yellow in color and covered with a purplish skin.
Cashew Nuts 7. Type of nut looks roughly like letter “C” and used whole or ground
in bakery products or candies.
Endosperm 8. It makes up 85% of the kernel. It is the large central portion of the
kernel and contains most of the starch and protein of the kernel and traces of fats,
ash, and fiber.
RYE 9. It is used mainly for the commercial manufacture of bread. It is for
making whisky and for feeding livestock.
Coconut 10. The round fruit of a palm tree, very common in the Philippines has
white meat and milk within a wood like, hairy shell, which is turn is enclosed a large
husk.

II. TRUE OR FALSE.

FALSE 1. Cereals and cereal products which include grains, flours, bread and other
bakery products contain organisms from the soil, insects and other sources.
FALSE 2. Peanut butter is made from sludge produced by grinding one volume of
raw peanut with 6 volumes of water for 30 minutes.
TRUE 3. Bran is the outer covering which is about 5% of the kernel, contains
cellulose, minerals, or ash, vitamins and some proteins.
FALSE 4. Japonica rice is suited to tropical environments while indica is adapted to
subtropical and temperate regions of the world.
TRUE 5. All cereals are excellent sources of energy. The energy value is mainly
contributed by starch and protein.
FALSE 6. Corn meal is extracted from the germ by pressure.
TRUE 7. Rough Rice or Paddy Rice is delivered to the mills after a drying period. It is
passed through shaker screens to remove weeds, pebbles, foreign seeds and other
impurities. The cleaned rice is dehulled into brown or unpolished rice. Brown rice is
polished to remove the bran and germ resulting in polished or white rice, with
commercial bran as by product.
TRUE 8. Barley is used in soups and baby food but its most important use is in the
production of malt.
TRUE 9. The three grading of rice are long, medium and short.
TRUE 10. Germ or embryo is a small structure at the lower end of the grain. It
makes up 3% of the kernel and is concentrated in oil, protein, ash and vitamins.
FALSE 11. Cereals are also significant sources of proteins although these proteins are
usually incomplete.
TRUE 12. Cereals can be used in manufacturing of alcoholic drink.
TRUE 13. The shelf-life of whole corn kernels and polished rice is 1 year.
TRUE 14. Bacterial growth may also lead to mycotoxin production, a factor that is
becoming increasingly important in recent years.
TRUE 15. To cook rice without sticking add a spoon full of vinegar in it.