Grains

4. Made from ground corn and used to make cornbread, polenta and other foods.
6. Granules of precooked dried semolina
9. Type of rice where the grains stay separate when hot, but become sticky when cooled
11. The seed of a grass plant - grown in flooded fields
13. Type of rice that is dry and fluffy when cooked
14. Rice that has been fully cooked and then freeze-dried. Cooks faster than regular rice
15. A_____of a grain is made up of the bran, endosperm, and germ
18. Pasta is finished cooking when it is this which in Italian means "to the tooth"
19. Complex carbohydrates stored in plants

1. Protective outer cover of a grain
2. Grains that have remained unchanged by modern plant technology
3. Part of the grain which is high in fiber
5. Products that contain all three parts of the kernal
7. This is done to rice before cooking to remove excess starch.
8. Products that have had the bran and the germ removed
10. The process in which starch granules are mixed with water and heated so they absorb water and swell/
12. Part of the grain which is a good source of carbohydrate and plant protein.
16. Finley ground powder made from plant food
17. Part of the grain which is a good source of fat