(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.