flour and semolina![click to hear](/images/speaker.jpg)
Products obtained by grinding grains and cereals; semolina is usually coarser and more granular than flour. Without a modifier, these words generally refer to wheat.
corn flour ![click to hear](/images/speaker.jpg)
Primarily added to crepe, cake, muffin and bread mixes; it must be combined with wheat flour if the mixture is intended to rise.
unbleached flour ![click to hear](/images/speaker.jpg)
Like white flour, it comes from grinding wheat grains from which the bran and germ have been removed, but it is not artificially whitened.
all-purpose flour ![click to hear](/images/speaker.jpg)
This blend of ground hard and soft wheat has many uses, but is primarily used to thicken sauces or to make bread and pastry.
semolina ![click to hear](/images/speaker.jpg)
Refers to the granular flour derived from hard wheat, used to make pasta; fine semolina can also be eaten as a cereal (cream of wheat).
oat flour ![click to hear](/images/speaker.jpg)
Since it does not rise during cooking, it must be combined with wheat flour to make bread and other leavened products; it makes these products heavier.
whole-wheat flour ![click to hear](/images/speaker.jpg)
Because it is produced by grinding the entire grain, none of the nutrients is lost; the grain’s outer layer, known as bran, gives it a brownish color.
couscous ![click to hear](/images/speaker.jpg)
Hard wheat semolina that is formed into grains and used to prepare an eponymous dish of the Maghreb; it is traditionally steamed over broth.