Cereal is a collective term for the fruits of monocotyledonous cultivated plants of the grass family. Together, they are the most important source of food for humans across the world. Cereals, composed of endosperm, germ, bran, and aleurone layer, are grown for their edible components. Examples of cereals include rice, maize, wheat, barley, and rye. Rice and maize have so many uses that they have been given their own components chart. From the various cereals, cereal products such as flour, bread, breakfast cereals, couscous, and pasta are made. Amaranth, buckwheat, and quinoa are not seeds of grasses, but of other plants. They are therefore not grains, but they are processed in the same way, for example, into flour. That is why they are also mentioned and used here.
Basic techniques: boiling, frying, steaming, puffing, roasting, puréeing, drying, soaking.
Taste combinations: butter, coconut, saffron, Parmesan, mushrooms, onion, tomato, cinnamon, sweet pepper, aubergine, garlic, ginger, shellfish, nuts, stock, dry wine, salt, chicken, beef, fish, pork, lamb, citrus.
Freekeh: green, unripe type of wheat which has a smoky taste due to the processing.
Oats: made from cut and crushed oats and is a wholemeal grain.
Oatmeal: dried, husked, and cut oats.
Spelt: a more primitive variant of the common wheat.
Buckwheat: not a real grain but it is often mixed with flour from other grains.
Barley: hulled barley that is mainly used as the basis for barley porridge and in watergruwel, a traditional Dutch dish made with barley, fruit juice, and raisins.
Pearl barley: hulled barley that has been polished into a smooth round grain.
Millet: naturally gluten-free, contains many carbohydrates and is a good substitute for rice.