How to Cook Grains

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How to Cook Grains Quiz

Let's see what you've learned. To complete the lesson, you need to score 60% or higher. But there's no pressure, you can retake the quiz as many times as you like. The quiz is optional and intended to highlight the most important elements from this lesson. Good luck!

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New to Rouxbe? Go ahead and test your knowledge if you like.

1. Rice is not classified as a grain.

2. What type of grain is this?

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3. What type of grain is this?

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4. The smallest grain in the world is:

5. For a whole grain to qualify as a “whole grain”, it must contain the:

6. Cracked wheat is less nutritious than whole wheat kernels.

7. The more grains are processed, the less nutritional value they contain.

8. Never store raw (uncooked) whole grains in the refrigerator or freezer.

9. Grains must always be rinsed prior to cooking.

10. Prior to cooking, which of the following grains will benefit most from being soaked?

11. Which of the following is NOT a reason to toast grains prior to cooking?

12. Grains can be cooked using the four main methods used to cook rice.

13. Which cooking method is the simplest for cooking large batches of whole, long-cooking grains?

14. When cooking grains, which method helps to preserve the most nutrients?

15. The risotto method is used only to cook rice.

16. Grains must only be cooked for the recommended time on the package – not any longer or shorter.

17. For food safety reasons, the leftover liquid from cooked grains must always be discarded.

18. Grains must be allowed to rest after cooking.

19. Cooked grains that have been properly cooled can be stored in an airtight container in the refrigerator for:

     

In partnership with:
Northwest Culinary Academy of Vancouver
Northwest Culinary Academy of Vancouver