1	Cracked Wheat		_____	mealy texture successful baking requires
2	Short grain rice		_____	finest long grained rice in the world
3	Russet		_____	grains remain firm, fluffy and separate when cooked
4	Arborio rice		_____	native to the new world
5	Yams		_____	flesh changes from creamy white to deep red
6	Oats		_____	cooked by long gentle simmering
7	Red Potatoes		_____	quite tender and sticky when cooked
8	Wild Rice		_____	the seed of an unrelated reed like aquatic plant
9	Sweet Potatoes		_____	only grain that can be eaten as a fresh vegetable
10	Brown Rice		_____	different botanical family than ordinary potatoes
11	Long grain rice		_____	best potatoes for frying
12	Potatoes		_____	are consumed daily as a hot breakfast cereal
13	Basmati Rice		_____	rice absorbs more water and takes longer to cook
14	Barley		_____	Parboiled to remove the surface starch
15	Converted rice		_____	is very sticky, with a white color and mild flavour
16	Corn		_____	can be used to thinken soups or stews.