Along with Which can we eat rice leftover from the previous evening meal?We can eat rice leftover from the previous evening mealalong with _____.*cooked glutinous ricevegetable frittersfried ricemont-hin-gah

20. Which of the following crops is used both as a food and as a fodder?(a) Jowar(b) Wheat(c) Maize(d) Tea

5. There are more than 40,000 varieties of cultivated rice. *1 pointTrueFalse6. White rice is whole grain rice, with the inedible outer hull removed while brown rice is the same grain with the hull, bran layer and cereal germ removed. *1 pointTrueFalse7. Rice provides 20% of the world’s dietary energy supply. *1 pointTrueFalse8. Rice is high in fat and sodium. *1 pointTrueFalse9. Rice is naturally gluten free. *1 pointTrueFalse10. The nutrient value of rice depends on the variety and cooking method. *1 pointTrueFalse11. The varieties of rice are typically classified as long-, medium-, and short grained. *1 pointTrueFalse12. In China a typical greeting, instead of “How are you?” is “Have you had your rice today?”*1 pointTrueFalse13. Rice is a symbol of good luck.*1 pointTrueFalse14. In the United States, the average person consumes 100 pounds of rice per year.*1 pointTrueFalse15. Asia alone both produces and consumes more than 90% of the world’s rice.*1 pointTrueFalse

Match the content term with the correct definition.Content TermsA. branB. brown riceC. converted riceD. endospermE. germF. instant riceG. mealy potatoH. new potatoI. pilafJ. risottoK. semolinaL. tuberM. waxy potatoN. white riceDefinitions1. Rice grains that are cooked at an active simmer while being stirred.Answer:2. Whole-grain rice or rice sold with the bran layer left attached.Answer:3. Flour that is milled from a hard variety of wheat and is favored as a pastaingredient because its texture allows pasta to stay firmer longer.Answer:4. Rice that has been fully cooked and then freeze-dried.Answer:5. The part of the kernel that is rich in fiber.Answer:6. Rice in which the bran layer has been pearled during the milling process.The Culinary Professional Workbook: Chapter 19, Activity G2Copyright Goodheart-Willcox Co., Inc. May not be posted to a publicly accessible website.Answer:7. A cooking method that sautés the grain in hot fat, then hot liquid is added, and thegrain is simmered without stirring.Answer:8. Rice that has been parboiled to remove surface starch.Answer:9. A good source of carbohydrate and plant protein; this is the largest part of a grainkernel.Answer:10. A good source of protein, vitamins, minerals, and oils; this is the smallest part ofthe grain.Answer:11. Potatoes that are relatively low in starch.Answer:12. Potatoes that are high in starch.Answer:13. The part of the potato plant that is eaten and is the enlarged part of theunderground root.Answer:14. An immature potato of any variety.Answer:

6.Question 6In my country, people __________ their main meal in the evening. At lunchtime they only have a snack. 1 pointnearly always eateat usuallyhardly ever have

You found cooked rice left out on the counter all night, the safe way to handle it is to:a) Put the rice in the refrigeratorb) Throw the rice into the garbagec) Take a temperature of the riced) Reheat the rice to 165°F (74°C)