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11. True or false. Cereals should be stirred vigorously throughout the entire cooking
time.
12. How can a raw starch fl avor be prevented when cooking cereals?
13. How can pasta be kept from sticking together during cooking?
14. True or false. Cereal products can be microwaved in about one-fourth the time
needed for conventional cooking.
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15. Social studies. Research the types of grains people in different parts of the world
use as staple foods. (Use the international foods chapters in this textbook as one
of your sources of information.) Summarize your fi ndings in a two-page report.
16. Geography. After conducting research, make a poster illustrating which states
produce the most corn, wheat, and rice. Identify the climatic conditions and
geographical features in those states that make them favorable for grain production.
17. Social studies. Investigate factors that affect wheat prices and the operation
of the grain exchange and the futures market. Share your fi ndings in a class
discussion.
18. Science. Explore the chemical structures of starches and the properties of starches
that cause them to gelatinize. Draw a molecular diagram to illustrate your fi ndings.
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19. Evaluation. Prepare two white sauces. To prepare the fi rst sauce, make a paste
with the fat and fl our. Add the milk slowly, stirring constantly, and cook the sauce
until thickened. To prepare the second sauce, warm the milk with the fat. Add the
fl our all at once. Cook until thickened, stirring constantly. Evaluate the two sauces.
Which would you rather serve? Why?
20. Analysis. Prepare two recipes of cherry sauce. Thicken one with cornstarch.
Thicken the other with fl our. Analyze the differences in appearance, texture, and
fl avor between the two sauces. Which one would you rather serve? Why?
21. Evaluation. Prepare old-fashioned oatmeal, quick-cooking oatmeal, and instant
oatmeal. Taste each type of oatmeal. Assess how the fl avor, texture, and
appearance of each product affects your preference.
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22. Research how modifi ed atmosphere packaging (MAP) is used to preserve fresh
pasta products.
23. Work in a small group to investigate the processes and rationale biotechnologists
use to develop new varieties of grains. Share your fi ndings with the rest of the
class through a poster presentation.