EVALUATE NOW A.WRITEN TASK: Directions: Multiple Choice, Encircle the best answer. 1. Which of the following is referring to a whole grain cereal? A Unprocessed grain B. It has retained nutrients C. It has bran, germ, and endosperm D. All of the above 2. This can be avoided by temperature control and constant stirring, so the starch granules do not settle at the bottom of the cooking pan. scorching B. Skin formation C. Thinning of Gel D. Weak gelling 3. Which of the following does not belong to the group? A. Protein B. Thiamin C. Fats D. Vitamins 4. Any grain that used for food. A. Bread B. Cereal C. Pasta D. Starch 5. Which of the following is not found in noodles or alimentary paste? A. Protein B. Thiamin C. Water D. Fat 6. It refers to the resistance of the heating flour to flow. B. Syneresis A Viscosity C. Gelatinization D. Retrogadation 7. Syneresis occurs in the following food preparations; except:
