The part of the grain kernel that contains carbohydrates and B vitamins.

The part of the grain kernel that contains B vitamins, Vitamin E, iron, zinc, trace nutrients and saturated fat

The ________________of grain is the best source of carbohydrates.

The carbohydrates found in breads and cereals are primarily...

Starches are _____________ carbohydrates so the energy they provide lasts longer because it takes the body a long time to break down starches.

The fiber found in grains is...

Whole wheat bread ismade from flour containing all three parts of the grain kernel.

The germ has been removed in wheat bread.

The dialy nutritional guidelines recommend that _________ of all breads and cereals you eat should be "whole grains."

A whole grain is the most minimally-processed version of any grain.

Cereals with extra nutrients added are called

The very hard pasta in grocery stores is made with a special variety of wheat flour that has an extremely ____________ shelf life.

Baking powder and baking soda are __________-acting leavening agents.

Yeast is a living organism.

What kills yeast?

Kneading is done with the ___________.

Kneading develops

Exposure to air causes bread to become

Since quick breads use chemical leaveners, they require no

Al dente means

Cooking hot creeals in milk instead of water adds creaminess, but it _____________more easily.

Stirring while cooking scrapes off starch and makes bread and cereal products gluey.

Adding oil to boiling water wahses away nutrients.

Bringing water to boiling before adding salt shortens the time it takes to boil and prevents damage to the pan.