(1) (_a_) Mention the eight cereals that are used for food. (_b_) How
may the universal consumption of cereals be accounted for?
(2) (_a_) Explain why cereals and cereal products are economical foods.
(_b_) What factors should be considered in the selection of cereals?
(3) (_a_) Why are cereals not easily contaminated? (_b_) What care in
storage should be given to both prepared and unprepared cereals?
(4) (_a_) Explain briefly the composition of cereals. (_b_) Describe the
structure of cereal grains.
(5) What food substance is found in the greatest proportion in cereals?
(6) What characteristics of cereals make them valuable in the diet?
(7) What material, besides the food substances, is always present in
cereals, and what are its purposes?
(8) What is the purpose of cooking cereals?
(9) (_a_) What occurs when starch is cooked in a liquid? (_b_) Describe
the process of setting a cereal.
(10) (_a_) Mention the various methods of cooking cereals, (_b_) What
are the advantages of the double-boiler method?
(11) (_a_) What influences the proportion of water required and the
length of time necessary to cook cereals? (_b_) Is it an advantage to
cook cereals for a long time? Tell why.
(12) Mention the cereals that you would use in winter and tell why you
would use them.
(13) (_a_) Of what advantage is it to add dates to cream of wheat? (_b_)
Mention some of the ways in which left-over wheat cereals may
be utilized.
(14) (_a_) Explain the three methods of cooking rice, giving the
proportion of water to rice in each one. (_b_) How should rice grains
look when they are properly cooked?
(15) Mention several ways in which to utilize left-over rolled oats.
(16) (_a_) What advantages have ready-to-eat cereals over unprepared
ones? (_b_) Tell why cereals that have been toasted are said to be
predigested.
(17) (_a_) What is the advantage of serving milk or cream with cereals?
(_b_) How may variety be secured in the serving of cereals?
(18) (_a_) How are Italian pastes made? (_b_) Mention and describe the
three principal varieties of Italian paste, (_c_) What tests can be
applied to judge the quality of these foods?
(19) (_a_) Explain the first steps in cooking macaroni, (_b_) How much
does macaroni increase upon being boiled?
(20) (_a_) Why may macaroni be substituted for meat in the diet? (_b_)
What foods used in the preparation of macaroni make it a better meat
substitute?
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