A LITTLE GRAINY
The coarse outer layer of the grain.
What is the bran?
A quick bread consistency that can be poured or dropped from a spoon.
What are batters?
This ingredient feeds the yeast and helps it grow.
What is sugar?
Italian word for "paste"
What is pasta?
The cereal that Mrs. Powell would eat all of the multi-colored marshmallows (without milk) leaving her siblings only the cereal.
What are Lucky Charms?
The large, inner part of the grain that's left after processing.
What is the endosperm?
A quick bread consistency that has a large proportion of flour and can be rolled or shaped.
What is a dough?
Pushing, folding and turning dough by hand.
What is kneading dough?
The Italian word for "to the tooth" meaning the pasta is cooked.
What is al dente?
A grain that soaks up all the liquid when it is fully cooked.
What is rice, oats, quinoa, couscous?
The smallest part of the grain and is considered the seed.
What is the germ?
How do you know pancakes are done ready to be flipped?
What are bubbles breaking and dry edges?
This protein in flour forms the structure of yeast dough?
What is gluten?
The reason pasta is stirred while cooking.
What is sticking together?
The harmless gas that causes dough to rise when heated.
What is carbon dioxide?
A grain that has the entire grain kernel.
What is a whole grain?
These chemical leavening agents make batters and dough rise.
What are baking soda and baking powder?
This ingredient prevents the dough from over-rising.
salt
Adding lost nutrients back to the wheat after processing.
What is enriched?
A southern side dish made of corn.
What are grits?
A grain that is milled to remove the bran and germ.
What is a refined grain?
The mixing method in which all dry ingredients are mixed separately from the liquid ingredients and then a well is made in the dry ingredients. The wet ingredients are added to the dry ingredients and stirred just until it is moistened
What is the muffin method?
The growth process of yeast.
What is fermentation?
This type of grain is grown just for pasta.
What is durum wheat?
What is fortified?