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Subjects · Leaving Cert Home Economics

Leaving Cert Home Economics: Cereals

How often Cereals comes up on the Home Economics papers, every year it was asked, and questions to try.

HL Asked on 1 of the last 10 Higher Level papers, most recently in 2026.

OL Asked on 8 of the last 10 Ordinary Level papers, most recently in 2025. most years

Cereals, Higher Level(7 marks)

Quick ones on Cereals.

(a)Outer layer of a cereal grain, rich in fibre and B vitamins?
  1. The germ
  2. The bran
  3. The endosperm
(b)Part of a cereal grain that is richest in fat and vitamin E?
  1. The endosperm
  2. The bran
  3. The germ
(c)Largest part of a wheat grain, made almost entirely of starch?
  1. The endosperm
  2. The germ
  3. The bran
Show the answers

(a) The bran

(b) The germ

(c) The endosperm

Your turn: Higher Level questions on Cereals.

Higher Level

Asked on 1 of the last 10 Higher Level papers, most recently in 2026.

Every paper, year by year

YearWhere it came up
2026C4
2025Not asked
2024Not asked
2023Not asked
2022Not asked
2021Not asked
2019Not asked
2018Not asked
2017Not asked
2016Not asked

Links open the State Examinations Commission’s paper for that year.

Ordinary Level

Asked on 8 of the last 10 Ordinary Level papers, most recently in 2025. most years

Every paper, year by year

YearWhere it came up
2026Not asked
2025A5
2024A5
2023A6
2022Q2
2021A7
2019Q1
2018Q3
2017A7
2016Not asked

Links open the State Examinations Commission’s paper for that year.

More Cereals questions

Cereals, 2 marks

Which cereal is used to make most bread in Ireland?

  1. Oats
  2. Rice
  3. Wheat
Show the answer

Wheat

Wheat is used because it contains gluten, which stretches and traps gas so the bread rises and holds its shape.

Cereals, 3 marks

Which part of the wheat grain is richest in fibre?

  1. The germ
  2. The bran
  3. The endosperm
Show the answer

The bran

The bran is the tough outer layer. The germ is rich in fat and vitamins and the endosperm is mainly starch.

Cereals, 2 marks

Which flour contains the whole of the grain?

  1. Wholemeal flour
  2. White flour
  3. Cornflour
Show the answer

Wholemeal flour

Wholemeal flour keeps the bran and the germ, so it gives far more fibre, iron and B vitamins than white flour.

Other Home Economics topics

All of Leaving Cert Home Economics