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A type of beer, sometimes referred to as English beer, made from fermented barley malt and hops. It has a stronger and slightly bitterer taste than most beers.

The grain that is produced from grassy plants, which is processed into an edible or ready-to-eat breakfast food.

A product that is generally made from fermented and partially cooked soybeans, but is also made from other legumes and grains, such as barley, rice or quinoa.

A traditional Swedish, Finnish or Norwegian bread made from a dough with rye flour or combinations of flours such as wheat, barley, and potato and leavened with leavening agents.

The kernel or seed of food plants that are used as a staple food source throughout the world. Plants such as wheat, barley, corn, oats, rye, and rice, are among the most popular cereal grains.

Bread made up of multiple grains, generally six to nine different grains are used, such as oats, rice, corn, triticale, rye, wheat, barley, buckwheat, millet, soy, and flax.

A flavored bread from Switzerland that may also have had origins in France and Germany. The loaf is usually made with a combination of grain flours, such as wheat, barley, spelt, and rye and is flavored with apples and walnuts.

A rich extra dark malted beer, low to medium bodied, medium to high bitterness, intense with varying sweetness and dryness.

A type of flour that was developed specifically for bread making. Bread flour is unbleached, high-gluten flour that typically contains 99.9 % hard wheat flour with malted barley added to increase the yeast activity.

An uncooked breakfast cereal that contains a variety of whole grains or grain flakes. The cereal is available in a wide range of combinations and mixtures.

A tall cereal grass cultivated in Asia and Africa, but rarely found in the Western world. The grain is named “Job’s Tears” because its shape is similar to a teardrop.

A term used to describe a grain as well as a sugar produced from the grain, and a product produced from malt, such as a malt beverage.

A powder substance, not to be confused with malted milk powder, that is made from dried whole grains ground into a fine textured flour for use in making baked goods more nutritious and better tasting.

A type of soup made with regional foods representative of Scotland in a manner that would reflect a recipe derived from the heritage of this country.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

The inability of the intestinal tract to digest gluten properly, which, in sufferers with the condition, results in a number of symptoms and conditions whenever gluten is ingested, such as bloating, cramps, and diarrhea.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

For many this term refers to a cooked breakfast cereal common in the United Kingdom, Ireland and Scotland that is made from oats.

A variety of unbleached flour that is typically milled from hard wheat and blended with other ingredients to create flour that rises well.

A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared.