| A | B |
|---|
| cereal | starchy grain that is suitable to use as a food |
| kernel | whole seed of a cereal |
| bran | outer protective covering of a kernel of grain, is a good source of fiber |
| endosperm | largest part of a kernel of grain |
| germ | reproductive part of a grain plant, which is rich in vitamins, protein and fat |
| whole grain | cereal products that contain all three parts of the kernel |
| refined | products that have had the bran and germ removed during processing |
| pasta | marcaroni, noodles, and spaghetti |
| enriched | foods that have added nutrients to replace those lost through processing |
| starch | a complex carbohydrate stored in plants, including cereal grains |
| gelatinization | the thickening of a starch mixture caused when starch granules absorb water and swell |
| syneresis | water leaking from a starch gel |
| brown rice | rice that has had the hull removed but contains the bran, germ, and endosperm |
| cake flour | flour made from soft wheat |
| cornmeal | ground white or yellow corn |
| cornstarch | refined starch obtained from the endosperm of corn |
| farina | wheat product used as a thickener and a cooked breakfast cereal |
| instant flour | flour treated to blend easily with liquids |
| long grain rice | rice that is dry and fluffy when cooked |
| precooked rice | rice that can be prepared in minutes |
| self-rising flour | all purpose flour with added leavening agents and salt |
| whole wheat flour | flour that contains the bran, germ, and endosperm |
