8 Terms
Contributors in Grains
Grains
Corn
Food (other); Grains
This cereal grain was brought from the American Indians to Europe by the early colonists. As soon as it is picked, the corn's sugar begins to convert into starch. For this reason, the corn should be ...
Cornbread
Food (other); Grains
An American quick bread that uses cornmeal in place of all or most of the flour. Often flavoured with cheese, scallions, molasses, bacon, jalapeño, and other ingredients.
Cornmeal
Food (other); Grains
Coarsely ground corn. Nowadays, the corn is ground after removing the hull and germ. Although this lowers its vitamin A content, this formula keeps better because of its lower fat content.
Wheat bran
Food (other); Grains
The rough outer covering of the wheat kernel. Wheat bran is low in nutritional value but high in fiber. Wheat bran is sold separately and is used to add flavour and fibre to baked goods.
Wheat
Food (other); Grains
There are over 37,000 varieties of this ubiquitous grain. Cultivated for over 6,000 years, wheat is second only to rice as a grain staple. Wheat contains more gluten than other cereals, making it an ...
Wheat pilaf
Food (other); Grains
A pilaf made from either the wheat berries (whole unprocessed kernels) or cracked wheat (the whole berries broken into coarse, medium, and fine parts).
Wheat, parboiled
Food (other); Grains
A nutritious staple in the Middle East, made of wheat kernels that have been steamed, dried, and crushed. It has a tender, chewy texture and can be made into a pilaf. Also called bulghur.
