2 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 flavored 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.
cornstarch
Food (other); Grains
Cornstarch is produced by milling the endosperm portion of the corn kernel. Used as a thickener in sauces, gravies, and puddings.
crouton
Food (other); Grains
A small piece of bread--often cubed--that has been either sautéed or baked. Used in soups, salads, and other dishes. Croutons are available plain or seasoned with herbs and/or cheeses.
crumpet
Food (other); Grains
Small yeast-raised breads that are about the size of English Muffins. They are baked on the stovetop in special metal crumpet rings.
danish pastry
Food (other); Grains
This butter-rich pastry begins as yeast dough that is rolled out, buttered, folded, then rolled out several more times. Danish is often filled with fruit, cream cheese, and/or nuts.
