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Uncooked brown rice keeps longer than white rice.
Brown rice has significantly fewer calories than white rice.
Brown rice has less fat than white rice.
None of the above.
Is usually made from 100% rye flour, coarsely ground, with whole rye berries.
Is always produced with a specific mixture of rye and whole wheat flours, following the German statute call the Reinheitsgebot (which also applies to beer).
Is always produced with 100% whole wheat flour, colored a rich brown with Bavarian bean extract.
Is renowned for its thick, chewy crust.
All purpose flour costs less than bread flour.
All purpose flour has less protein than bread flour.
All purpose flour is always bleached.
Bread flour is usually unbleached.
These are two terms for the same cylindrical loaf of crusty white bread.
Italian bread is longer and thinner than French bread.
They each have a hard outside crusts with soft insides.
They each have some degree of sweetening.
Cake flour has less protein than pastry flour.
Cake flour has more protein than pastry flour.
Pastry flour has more starch than cake flour.
Pastry flour absorbs more liquid than cake flour.
The use of baking powder instead of yeast for leavening.
Repeated hand or machine rolling.
High protein bread flour.
All purpose flour to prevent the formation of excess gluten.
Fresh pasta dough tends to be moistened with water, while dried pasta dough moistens with egg.
The flour used for dried pasta is usually higher in protein.
The flour used for dried pasta is usually low in protein to decrease hydroscopicity (moisture retention) and enhance keeping power.
Fresh pasta is available in a greater number of shapes than dried pasta.
Are made from coarse ground oats.
Are made from corn that is identical to that used to make polenta, only more coarsely ground.
Are ground from corn that has been treated with lime to break down the cell walls, making proteins and other nutrients more bio-available.
Are ground from oats that has been treated with tartaric acid to break down the cell walls, making proteins and other nutrients more bio-available.
Is more widely planted than white corn.
Is the original corn.
Is considered more nutritious than white corn because of its beta-carotine.
All of the above.
Includes “pre-seeded” yeast that begins to work when warm water is added.
Is pre-mixed with salt and baking powder for ease of use in certain recipes.
Has extra gluten that dramatically decreases the need for yeast, proofing or rising time.
Contains dried yeast extract designed to feed the yeast in bread making and develop flavor.
It is extremely popular in France.
It is widely consumed in North Africa and the Middle East.
It is twice cooked, hence the double name.
It is commonly made from semolina wheat.
They are two terms for the same type of thin pancakes, often served with fillings.
Both are made with a leavening agent, but blintzes are thinner.
Neither is made with a leavening agent, but blintzes are thicker.
Blintzes are thin and made without leavening, while blini are leavened and thicker.
It doesn’t. Just another name like flapjack or hotcakes.
It is prepared from cornmeal rather than wheat flour.
It is commonly smaller.
It uses a greater proportion of eggs for a rich smooth feel.
Is a euphemism for mass produced, tasteless commodity bread.
It’s the French name for dark toast.
Is a large country rye bread from the Auvergne, much appreciated when partially stale.
None of the above.
Is generally baked in a rectangular shape that cuts into square slices.
Is usually made from a sourdough base.
Is widely used for the open sandwiches called smørrebrød.
All of the above.
Is a thin-crust Neapolitan pizza made with tomato sauce, mozzarella, extra virgin olive oil, and basil, all used sparingly.
Is a thick, Sicilian-style pizza, rich in tomato sauce and covered with an assortment of cheeses.
Is a modern California-style pizza featuring barbecue pork strips marinated in Tequila.
Is a Mexican flatbread made from a large flour tortilla covered with chilies and melted cheese.
Bagels are produced using high protein flour.
After kneading and shaping, the bagel is allowed to rise, boiled in water, and then baked.
New York-style bagels do not use salt in the dough.
Montreal-style bagels are boiled in sweetened water.
Is identical to thin-crusted New York style pizza but uses upscale toppings popular with Yale University students and faculty.
Is famous for its mozzarella cheese produced from local southern Connecticut cows.
Is always sold by the individual slice.
Is known especially for a crust so thin that the pizza dough is often too delicate to toss.
Is carefully braided using six strands of dough.
Uses numerous whipped eggs which allow the bread to rise without yeast.
Must be egg-free to remain kosher.
Is never sweetened.
Is usually baked in the cylindrical clay oven called a Tandoor.
Is unleavened, hence its flat shape.
Is baked on an iron griddle called a tava.
Traditionally will not include any dairy products in the dough mix.
Is to help bread rise by killing microorganisms that compete with yeast for nutrients.
Is to promote the gluten producing potential of the wheat.
Is to act as a preservative to give the flour a longer shelf life.
Is only to maintain the white color.
Comes from a grain, but not a wheat, and hence contains no gluten.
Comes from a pseudo-grain (not a grass), and certainly contains no gluten.
Although not a wheat product, it is rarely certified gluten-free because it is so frequently produced on the same machinery used for wheat flour.
Is made from a variety of wheat and hence is not suitable for those on gluten free diets.
Is made from water, flour, salt, and yeast.
Is made from water, flour, salt, butter, and yeast.
Is made from water, flour, salt, sugar, and yeast.
May by French law only be baked before 8am.
Does not keep as long as standard bread because its acidity encourages bacterial growth.
Rises more rapidly than breads made with only cultivated yeasts.
Requires a slow fermentation of naturally occurring lactobacilli and yeasts before baking.
Generally results in breads having higher gluten content than those made from cultivated yeasts.
The gluten structure is stronger than in wheat bread.
Sourdough techniques are ineffective because of the rye grain’s antipathy to lactic acid bacteria.
A percentage of wheat flour (commonly at least 10-12%) must be used for structure.
Fiber levels are higher and glycemic levels are lower than in wheat breads.
An Indian Biryani.
An Italian Risotto.
A Cajun Jambalaya.
A Latin American Arroz con Pollo.
A version of the Spanish paella made with vermicelli pasta instead of rice.
A dish of rice cooked in a seasoned broth popular in the Middle East and Eastern Mediterranean.
The Costa Rican version of the Mexican corn tortilla.
A fried bread made from an onion-rich dough, popular throughout South Asia.
Is produced in unleavened form, for consumption during the Passover holiday meal called a Seder, and also in a leavened variety, for consumption during the rest of the year.
Is produced using a long slow mixing and baking process.
May not be produced using ingredients other than water, flour, and salt.
Is always an unleavened product, allowing no yeast or other fermentation.
All of the above.
A specialized rice-like form of barley.
A wild grass.
A form of North American (pigmy) bamboo shoot.
A corn relative also called “water maize.”
A fresh pasta maker.
A wedding cake producer.
A chocolate chip cookie factory.