Search

1. A dessert with a crumb topping made from flour, oats, butter, and brown sugar combined into a mixture that is sprinkled over sliced fruit and baked.

A type of cereal or breakfast food that is produced from combining various ingredients such as oats, nuts, and dried fruits.

A popular dish in the southern United States, prepared as a side dish or a hot breakfast cereal. It consists of coarsely ground grain such as corn, rice, or oats and is often cooked with water or milk.

A type of strong liquor distilled from various grains such as barley, oats, and wheat and then flavored with juniper berries, which are harvested from the evergreen juniper shrub.

Grain that has been hulled to remove the outer husk, cleaned, and possibly roasted. Similarly, groats are whole grains of oat and buckwheat kernels.

A commercially blended flour mixture of seven ground grains, generally wheat, rye, corn, oats, barley, millet and flax or triticale.

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 nutritious Swiss cereal developed for the health conscious people. Basic muesli is a mixture of rolled oats (raw or toasted), grains and dried fruit, which is eaten as a cereal or a snack.

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.

An ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat.

Often considered to be a combination of nutritious foods or a food mix used to boost energy levels for anyone involved with various levels of exercise.

A carbohydrate contained in plant foods such as fruits, legumes, vegetables, and whole grains that cannot be broken down by digested enzymes when they are eaten so they cannot be fully digested.

food thickener, thickening agent, liason, beurre manie,

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

Whole-wheat kernels that are steamed, flattened through rollers, and flaked, to retain most of their nutrition, as they become a form of uncooked grain, not a ready-to-eat cereal.

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 nutrient packed layers covering the inner kernel of most grains. Bran is loaded with insoluble fiber, which is important for digestive health, and soluble fiber, which helps to lower the cholesterol level in the blood.