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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.

A cereal plant that thrives in temperate climates, preferring cool, moist conditions and growing in areas where other important grains, such as wheat and corn, do not grow well.

A common type of bread in the British Isles and the United States in which the name refers more to the shape and style of the bread loaf than to any particular recipe.

A high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye.

Underground legumes that have a nutlike flavor and are high in valuable proteins. They are sold in many forms, such as shelled and unshelled, whole or halves, salted, lightly salted, or unsalted, and raw or dry roasted.

One of three main categories of basic nutrients (the others are protein and fat) that are used by the body for energy.

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.

A widely grown cereal grass that produces a grain, which has been a primary food source of many cultures for thousands of years.

A type of bread that is formed into a shape that contains distinct markings or indentations that allow the bread to be “pulled apart” into individual servings.

A type of sourdough bread popular in Germany, made with bread flour or whole-wheat flour and rye flour, which is one of the most widely cultivated and used grains in the country.

A grain used to produce a porridge that may become a breakfast cereal or a rice pudding, depending on the country.

A plant that is a member of the grass family bearing a fruiting head that yields a grain that is most often ground into flour or meal.

Whole oat kernels, referred to as groats, which have been sliced and flattened into flakes by steel rollers.

A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits.

A kitchen utensil used to reduce whole soft foods, such as cooked potatoes and carrots into smaller bits.

The embryo of a seed or kernel of wheat, located at the bottom center of the kernel next to the stalk.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.

A method to preserve fruits, vegetables and meat in a vinegar or brine mixture that is then heat processed in boiling water so the pickled food can be stored for longer lengths of time.

food thickener, thickening agent, liason, beurre manie,

A corn product created by soaking white or yellow corn kernels in scalding water that is mixed with a chemical solution, such as a mild lye or slaked lime.