To decorate a finished dish with colorful food to make it look pretty

The embryo portion of a grain, containing oils, vitamins, and enzymes. Because it is mostly fat, the germ can go rancid and cause spoilage in whole grain flour that isn't stored in a cool, dry area.

To coat with a liquid, thin icing, or jelly before or after the food is cooked.

Present in the endosperm of wheat flour, gluten is comprised of two proteins, glutenin and gliadin, which give bread dough its elasticity and the baked bread chewiness. When the flour is hydrated and kneaded, these proteins combine to form gluten. Gluten gives the dough the structure for holding the carbon dioxide gas produced by the fermentation and also gives the dough strength and elasticity. The term is used most often in reference to wheat flour, but gluten also occurs in rye, barley, and certain other cereal flours.

To shred with a handheld grater or food processor.

To rub fat on the surface of a pan or dish to prevent sticking.

Similar to groats, but cut into small bits rather than large. Usually refers to alkaline-treated corn (hominy), but not exclusively.

Grains that have had their hulls removed. They are sometimes, but not always, crushed into large or small bits, but not into flour. Steel-cut oats, rye chops, cracked wheat, and buckwheat bits are the most common form of groats.