Grains

3. Fine flour made from the ground endosperm of the corn kernel., used as a thickening agent in sauces and fillings.
5. Roasted buckwheat that is hulled and crushed. Used in the U.S. as a breakfast cereal or side dish.
8. Dark, with a hearty flavor. Common in Northern Europe, this is used in breads and crackers.
9. Small, ivory-colored, rice-like grain that was a staple of the Incas. Popular in South American cuisines. Contains more protein than any other grain. Used as a side dish and in soups, puddings, and salads.
11. usually eaten as a hot breakfast
12. Coarsely ground hominy.
14. Tiny grains with mild, nutty flavor; brown and white varieties. Used as a cooked cereal and in puddings.
15. Small, yellow grains with a mild flavor. Used in breads and as a breakfast cereal or side dish.

1. Commonly ground into flour or crushed and used as breakfast cereal.
2. Grains produce many small, separate dry fruits
4. Steamed, cracked endosperm of durum wheat, with a flavor similar to pasta. Used as a cereal, in salads and main dishes, or sweetened for dessert.
6. Tiny round seeds, once the staple crop of the ancient Aztecs. It can be used as a hot cereal or side dish or in puddings.
7. the largest part of the kernel, is made of proteins and starches, and contains the plant’s food supply.
10. the edible, outer layer of the kernel.
13. Mild flavored, chewy grain, usually used in soups and stews.