| A | B |
|---|
| cornmeal | cereal made by grinding whole or processed kernels of corn |
| barley | grain that looks like a doubled grain of rice |
| bran | coating found of some kernels of grain, located just beneath the hull |
| brown rice | rice with some or all of the bran still intact |
| bulgur | grain cereal made from steamed, dried, and cracked wheat |
| converted rice | rice that is parcooked before it is milled to shorten the cooking time |
| wheat berry | whole kernels of wheat |
| cracked grain | coarsely ground or crushed grain kernel |
| endosperm | largest part of a grain; it contains the food necessary to support a new plant and is made up almost entirely of carbs or starch |
| farinaceous | rich in starch |
| germ | smallest part of a grain; the germ can produce a new plant; contains most of the oil and many vitamins and minerals |
| grains | sees of cereal grasses |
| risotto | creamy rice dish typically made with arborio rice, a short-grain rice |
| refined grains | grains processed to remove some or all of the bran and germ; process removes fiber, vitamins, and minerals |
| quinoa | grain originally grown in South America; the round kernel becomes fluffy and light when cooked |
| quick-cooking oats | oats that are parcooked before cut and rolled into flakes |
| processed grain | grain prepared to use as foods |
| posole | whole kernel of corn with germ and bran still intact; soaked in lime/water to make hull softer |
| polenta | Italian cornmeal porridge; also Italilan cornmeal |
| pilaf | rice grains are cooked in a little oil or butter before a measured amount of liquid is added |
| parboiled | moist heat method of cooking in which food is cooked at 212 degrees |
| pearl barley | barley that has been polished to remove the bran |
| pearl grain | grain that has the bran completely removed |
| parcooked grain | grain that is processed by partially cooking it |
| oatmeal | coarsely ground oats; cooked as a hot cereal or used in baking |
| oat groats | whole grain of the oats with the hull removed |
| milling | cutting, crushing, rolling, or grinding grain; part of the processing of grain |
| meal | grains that are milled into fine particles by rolling the grain between steel drums or stone wheels |
| masa harina | cornmeal made from posole |
| kernel | whole seed of a grain before it is crushed or milled |
| instant oats | rolled oats that have been partially cooked and then dried before being rolled again |
| husk | loose or firmly attached wrapper on the grain as it grows |
| hull | outer layer of a grain; provides a protective coating |
| hominy grits | meal made from hominy |
| hominy | kernel of corn that is processed in line to remove the hull and made the grain easier to cook & digest |
| rolled oats | made by steaming oat groats & then rolling them into flat flakes; also called old-fashioned oats |
| rye berries | whole kernel of rye |
| rye flakes | rye kernels that have been cracked and rolled |
| Scotch barley | barley that retains most of its bran; also called pot barley |
| whole grain | grains that still have most of the nutrients (fiber, vitamins, & minerals) found in the germ and bran |
| wild rice | seed of an aquatic grass. Not related to other rice, butr cooked like them |
| grits | type of cornmeal made from yellow or white corn |
