OCS voc. 10
Quiz by Tracy Hatcher
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10 questions
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- Q1cooked as to be still firm when bittenAl dente30s
- Q2a disease in which the small intestine in hypersensitive to gluten, leading to difficulty in digesting foodCeliac disease30s
- Q3white rice prepared from brown rice that has been soaked, steamed under pressure, and then dried and milledConverted Rice30s
- Q4a mixture of 2 proteins present in cereal grains, especially wheat, that is resposible for the elastic texture of doughGluten30s
- Q5an odorless tasteless white substance occuring widely in plant tissue and obtained chiefly from cereals and potatoesStarch30s
- Q6all plants in grass family, such as wheat, corn, rice, oats, rye, barley, buckwheat, and milletGrain30s
- Q7small, seperate, dry fruits produced by grains; harvested and processed for foodKernels30s
- Q8a nutritious, shaped dough that may or may not be driedPasta30s
- Q9grain that is one of the oldest palnt foodsWheat30s
- Q10foods that include all three parts of the grain kernelWhole Grain30s