Question

1. nutritionists and cooks sometimes refer to grains, along with these other starchy foods, as a food group called_____crustaceous a germinaceous b husker c farinaceous d 5. what are the three types of legumes? beans, quinoa, and lentils a lentils, beans, and peas b quinoa, barley, and rye c peas, rye, and barley d 6. in what two forms is pasta available? dense and smooth a fresh and dried b solid and flat c round and short d

Explanation:

• For question 4:
• "Crustaceous" refers to crustaceans (like crabs, lobsters), not related to grains.
• "Germinaceous" is not a standard term for this food group.
• "Husker" is a person or thing that husks (removes outer coverings), not a food group.
• "Far inaceous" means starchy, which fits grains and starchy foods as a food group.
• For question 5:
• Quinoa is a pseudo - cereal (not a legume), so option A is wrong.
• Lentils, beans, and peas are all types of legumes.
• Quinoa, barley, and rye (options C and D) are not all legumes (quinoa is a pseudo - cereal, barley and rye are grains).
• For question 6:
• Pasta is commonly available in fresh (soft, perishable) and dried (hard, shelf - stable) forms.
• "Dense and smooth", "solid and flat", "round and short" are not the standard form descriptions for pasta availability.

Answer:

1. D. farinaceous
2. B. lentils, beans, and peas
3. B. fresh and dried