Term
|
Definition
| Meat, poultry, dairy, eggs, nuts, and seeds |
|
|
Term
|
Definition
Shortening, lard, salad and vegetable oils, margarine and butter
May become “invisible” to consumer when used in baked products or fried foods. |
|
|
Term
|
Definition
|
|
Term
|
Definition
Flavor
Color
Texture
Tenderness
One phase of an emulsification
Heat transfer
Control of crystallization
Sensation of moistness in meat |
|
|
Term
| Melting Points of fats are.. |
|
Definition
| High melting point and solid at room temperature |
|
|
Term
| Melting points of oils are ... |
|
Definition
| Lower melting point and solid at room temperature |
|
|
Term
| What three factors influence melting points |
|
Definition
| by type, form and length of fatty acids. |
|
|
Term
| What are the types of fatty acids |
|
Definition
| Saturated, monounsaturated, or polyunsaturated |
|
|
Term
| What does it mean when you refer to "form" of fatty acids |
|
Definition
|
|
Term
| What does the length mean in terms of fatty acids? |
|
Definition
| Longer chain fatty acids have higher melting point |
|
|
Term
|
Definition
| Temperature at which smoke comes from surface of heated fat |
|
|
Term
| What does it mean to have different smoke points |
|
Definition
High smoke point – good for frying
Low smoke point – NOT good choice for frying |
|
|
Term
|
Definition
may appear solid at room temperature
---Contain solid fat crystals and liquid oil
-These fats can be molded or pressed into shapes without breaking
--Plastic NOT brittle
--Example: Pressing shortening into a measuring cup |
|
|
Term
| What are advantages of hydrogenation |
|
Definition
-Neutral flavor
-Higher smoke point
-Resist oxidation – less likely to become rancid
-Solid
--Shortening may be creamed with sugar or “cut” into flour
--Margarine may be spread on bread |
|
|
Term
| What are issues with hydrogenation |
|
Definition
|
|
Term
|
Definition
| Liquid oils turned into solid “plastic” fats |
|
|
Term
|
Definition
-Water-in-fat emulsion
-Must have not less than 80 percent fat
-Several types are available |
|
|
Term
| What types of margarine are not recommended for baking |
|
Definition
|
|
Term
| Where are vegetables oils obtained from? |
|
Definition
|
|
Term
|
Definition
Pressing
Use of solvents to increase extraction |
|
|
Term
| Winterized oils, describe them! |
|
Definition
– also called salad oils
Remain liquid when refrigerated |
|
|
Term
|
Definition
Soybean
Cottonseed
Olive
--Extra virgin, virgin, and pure
Canola
Sunflower
Safflower
Peanut
Corn
Tropical oils
--Palm, Palm kernel, Coconut |
|
|
Term
|
Definition
| is the fat of cream separated from other milk constituents by agitation |
|
|
Term
|
Definition
| Fat rendered from fatty tissues of hog |
|
|
Term
| What are the good qualities of lard? In what recipe is it traditionally used? |
|
Definition
-good "shortening" qualities
-used in traditional refried beans |
|
|
Term
| Importance of temperature control while frying |
|
Definition
Too high – too dark before done
Too low – too much fat absorption |
|
|
Term
| Fat absorption is influenced by: |
|
Definition
| Frying temperature, length of cooking, food characteristics, and frying fat condition |
|
|
Term
| Things to consider when selecting foods for frying |
|
Definition
-Tolerant of high temperatures
-High smoke point
-Hydrogenated fats are more stable
-Nutrition considerations |
|
|
Term
| What are the possible purposes for fats that you must consider while buying? |
|
Definition
-Deep fat frying
-Sautéing
-Baking |
|
|
Term
| What are some tips to cooking low fat? |
|
Definition
Modify recipes to reduce fat
Choose lean meats
Use low fat cooking methods |
|
|
Term
| What are some fat-based replacers |
|
Definition
-Olestra or Olean®
-Salatrim (Benefat)
-Emulsifiers |
|
|
Term
| what are some carbohydrate-based fat replacers |
|
Definition
-Starches, cellulose, gums
-Maltodextrins
-Polydextrose
-Oatrim® and other high fiber ingredients |
|
|
Term
| What are some protein-based fat replacers |
|
Definition
|
|
Term
| What are emulsions? provide examples too@ |
|
Definition
-One liquid dispersed in another liquid with which it is usually immiscible
-Oil and water
-Vinaigrettes
-Mayonnaise
-Hollandaise sauce |
|
|
Term
| what are the four ways emulsions may be classified |
|
Definition
-Oil-in-Water
-Water-in-Oil
-Temporary
-Permanent |
|
|
Term
| What are temporary emulsions |
|
Definition
|
|
Term
| What are the basic ingredients of batters and doughs? |
|
Definition
-Flour
-Leavening agents
-Fat
-Liquids
-Eggs
-Sugar and other sweeteners |
|
|
Term
| Where is most flour in the US made from? |
|
Definition
|
|
Term
|
Definition
| separation of endosperm from bran and germ |
|
|
Term
| What are the grades of flour? |
|
Definition
-Patent
-Straight grade
-Clear grade |
|
|
Term
| What is flour enriched with? |
|
Definition
-Nutrients
-Iron
-Addition of vitamin D and calcium is optional |
|
|
Term
| What specific nutrients is flour enriched with? |
|
Definition
B Vitamins
-thiamine
-riboflavin
-niacin
-folic acid |
|
|
Term
| What proteins are in flour? |
|
Definition
| Insoluble gliadin and glutenin |
|
|
Term
| What happens when the proteins in flour are moistened, then mixed and kneaded |
|
Definition
|
|
Term
| What is gluten responsible for? |
|
Definition
| Gluten is responsible for the viscous and elastic characteristics and high loaf volume of wheat flour doughs. |
|
|
Term
| What is gluten formation? what happens if it is over-mixed? what happens if theres too much water? |
|
Definition
Hydrate a wheat flour mixture with water then mix to form gluten.
-Over-mixed dough – gluten strands may tear
-Too much water – interferes with gluten development |
|
|
Term
| What are the types of wheat flour? |
|
Definition
-bread flour
-pastry
-cake
-self-rising
-gluten flour |
|
|
Term
|
Definition
| Less gluten forming properties as compared to wheat |
|
|
Term
| Cornmeal and corn flour? describe it? |
|
Definition
Chief protein is zein
Need to combine with flour |
|
|
Term
|
Definition
-High in protein, but not gluten
-Used with wheat flour for best baking
quality |
|
|
Term
| What does it mean "to leaven" |
|
Definition
| To Leaven – To make light and porous |
|
|
Term
| What are the major leavening gases in baking? |
|
Definition
-air
-steam
-carbon dioxide |
|
|
Term
| How is air incorporated in doughs/baking |
|
Definition
-Beating eggs
-Creaming fat and sugar
-Beating batter
-Folding or rolling dough |
|
|
Term
| How is carbon dioxide added? |
|
Definition
-Action of yeast
-Chemical production (baking soda/powder) |
|
|
Term
|
Definition
-sodium bicarbonate
-gives off carbon dioxed
-used in recipes with acid ingredient (buttermilk, vinegar, cream of tartar) |
|
|
Term
| What is the role of fat in flour mixtures? |
|
Definition
| It is meant to tenderize or shorten gluten strands |
|
|
Term
| What are the results of shortening gluten strands? |
|
Definition
-emulsifiers allow the fat to be more fully dispersed throughout batter
-plasticity
-butter and margarine are only about 83%
-reduced-calorie margarine contain less fat |
|
|
Term
| What are the functions of eggs in baking and dough? |
|
Definition
-Incorporate air into batter
-Yolks add flavor and color
-Form emulsions
-Increase rigidity upon being heated
----Egg proteins coagulate when heated |
|
|
Term
| What are the functions of sugar in baking and dough? |
|
Definition
-Sweetening
-Tenderization
-Moisture retention
-Contributes to browning
-Aids in leavening
--Creaming of fat and sugar
--Stabilize egg white foams
--Provide food for yeast |
|
|
Term
| difference between batters and doughs? |
|
Definition
| Batters can pour or be dropped while doughts are thickened enough to be handled |
|
|
Term
| Yeast batters are called? |
|
Definition
|
|
Term
| At high altitudes the atmospheric pressure is less therefore |
|
Definition
-Less resistance for leaving gases and greater expansion
-Moisture evaporates quickly
-Water and liquids boil at lower temperature (below 212°F) |
|
|
Term
|
Definition
| in breads, cereals, grains, potatoes, and other foods – provides 70-80% of the world’s calories |
|
|
Term
| Sources of Starch include? |
|
Definition
|
|
Term
| Sources of starch in food? |
|
Definition
-Cereal grains (i.e. corn, wheat, rice, oats)
-Legumes (i.e. dried beans)
-Roots and tubers (i.e. potato, tapioca, arrowroot) |
|
|
Term
| is starch a complex or simple carbohydrate |
|
Definition
|
|
Term
| What are the two types of glucose molecules that make up starch? |
|
Definition
|
|
Term
| Describe Amylose in starch? |
|
Definition
-long, chainlike molecule
-gelling characteristics |
|
|
Term
|
Definition
-branched, bushy structure
-thickening/cohesion properties |
|
|
Term
|
Definition
| Colloidal dispersion that holds shape |
|
|
Term
|
Definition
| Intermediate between small particles in solution and large particles in suspension |
|
|
Term
| What are some native starches? |
|
Definition
Cornstarch
Tapioca
Wheat
Potato
Rice
Arrowroot
Sago |
|
|
Term
| Effects of dry heating on starch |
|
Definition
Starch becomes more soluble
Reduced thickening ability |
|
|
Term
|
Definition
| Brown color, nutty, toasted flavor develops |
|
|
Term
| effects of moist heat on starch |
|
Definition
-Starch granules insoluble in cold water
-Colloidal dispersion produced with heating
-Starch paste |
|
|
Term
|
Definition
With heat, starch granules absorb water and swell
Increased viscosity and increased translucency |
|
|
Term
|
Definition
Occurs with standing after gel formation
Amylose molecules associate more closely
Gel network shrinks
Syneresis |
|
|
Term
| Factors Affecting Starch Pastes |
|
Definition
Temperature and time of heating
Agitation and stirring
Acidity
Addition of other ingredients |
|
|
Term
| How do temp and time of heating affect starch pastes |
|
Definition
Temperature and time of heating
Thicker if cooked quickly
If undercooked
---Raw starch or pasty flavor
---Less smooth and silky |
|
|
Term
| how do agitation or stirring affect starch pastes |
|
Definition
Stirring desirable to disperse starch
If excessive – starch granules rupture
--Slick and pasty mouthfeel |
|
|
Term
| How does acidicity affect starch pastes |
|
Definition
May cause fragmentation and hydrolysis
Decrease of thickening power
Add acid late in cooking process
--i.e. lemon pie |
|
|
Term
| How does sugar affect starch pastes |
|
Definition
Sugar
-Raises temperature of gelatinization
-May decrease viscosity |
|
|
Term
| How do Fats and proteins affect starch pastes |
|
Definition
Delay hydration of starch
Lowers rate of viscosity development |
|
|
Term
| what starch sauce is thickened with an emulsion |
|
Definition
|
|
Term
| Typical starch choices in desserts |
|
Definition
Corn starch
--Clear and glossy
Flour
Tapioca |
|
|
Term
| Starch-Thickened Desserts tips |
|
Definition
Separate starch by mixing with sugar then cold liquid
Cook starch mixture before adding eggs
--Temper eggs before putting into mix |
|
|
Term
|
Definition
Structure Thicken
Color Emulsify
Leaven Bind
Coat Glaze
Clarify |
|
|
Term
|
Definition
Emulsions (Lecithin in yolk)
Foam
Coagulation
Clarifying agent
Color
Flavor |
|
|
Term
| Describe the composition of whole eggs |
|
Definition
75% water
12% protein
10% fat
1% carbohydrate
1% minerals |
|
|
Term
| describe the composition of egg whites |
|
Definition
88% water
4g protein
0g fat
Trace minerals |
|
|
Term
| describe the composition of egg yoilk |
|
Definition
49% water
3g protein
5g fat |
|
|
Term
| What protein is in egg whites? |
|
Definition
|
|
Term
| What protein is in egg yolks? |
|
Definition
|
|
Term
|
Definition
Triglycerides
Phospholipids
Cholesterol |
|
|
Term
| Describe the structure of egg shells? |
|
Definition
Porous
--Allows exchange of gas and moisture
Shell color has no impact on flavor or nutrition
Protective coating
--Cuticle or Bloom
--Replaced with oil after washing |
|
|
Term
| What does the chalazae do for the egg? |
|
Definition
| its the thickened "rope=like" white that anchors yolk |
|
|
Term
| Do germinal discs differ between fertile and infertile eggs |
|
Definition
|
|
Term
|
Definition
-Stand high when broken onto a plate
-Yolk stands high and round
-Two “layers” of egg white evident
-Small air cells
-Yolks are slightly acidic |
|
|
Term
|
Definition
-Spreads out when broken onto a plate
-Yolk does not stand high and round
-One “layer” of white that spreads out
-Large air cells
-Egg becomes more alkaline |
|
|
Term
| Egg flavor and odor are affected by? |
|
Definition
|
|
Term
| How does an egg's air cell provide an indication of its age? |
|
Definition
| large the air cell, the older the egg |
|
|
Term
| Why do eggs have excellent binding properties |
|
Definition
| their high protein content |
|
|
Term
| How are eggs used in emulsifying |
|
Definition
Egg Yolk contains lecithin used to
thicken & stabilize emulsions |
|
|
Term
| How are egg substitutes different than regular eggs |
|
Definition
-contain no or very little yolk
-contain a high concentration of egg white
-provide a low-cholesterol egg product |
|
|
Term
| Effects on temperature and time on eggs? |
|
Definition
Keep Temperatures Low
Cooking Times Short
Coagulation Temperatures
Egg White 140ºF - 158ºF 60ºC – 70ºC
Egg Yolk 144ºF - 158ºF 62ºC – 70ºC
Beaten Eggs Coagulate at Slightly Higher Temperature ~ ---156ºF 69ºC |
|
|
Term
| How does heat coagulation of eggs work? |
|
Definition
Denatures egg proteins
Proteins aggregate into a three dimensional gel network
Network stabilized by cross bonds
-Disulfide bonds
-Hydrogen bonds |
|
|
Term
| How does the coagulation of eggs by beating work? |
|
Definition
Beating causes part of the proteins to become coagulated
Egg whites
-Become foamy, then form soft and stiff peaks
-Over beaten – then dry and flocculated
Whole eggs
--Will beat stiffer
Egg yolks
--Increase slightly in volume |
|
|
Term
| Effect of fat, salt, acid, or sugar to egg white foams ? |
|
Definition
Fat ---interferes
Salt ---decrease volume and stability
Acid---increases stability and increases whipping time
Sugar---increases beating time and Increases stability |
|
|
Term
| Describe the structure and composition of bran? |
|
Definition
15% of kernel
High fiber and mineral ash
Contains some fat |
|
|
Term
| Describe the structure and composition of endosperm |
|
Definition
83% of kernel
High starch
Contains protein
Very low vitamin, mineral, and fat content |
|
|
Term
| Describe the structure and composition of Germ |
|
Definition
2-3% of kernel
Rich in fat, protein, ash, and vitamins |
|
|
Term
| Are grains a complete protein source? |
|
Definition
|
|
Term
| Refined flours and cereals are made from? and enriched with? |
|
Definition
-endosperm
-b vitamins, iron, folic acid |
|
|
Term
| Whole grain consumption associated with reduced risk of |
|
Definition
Cancer
Cardiovascular heart disease
Diabetes
Obesity |
|
|
Term
| Most common to least common cereal grains |
|
Definition
Wheat
Rice
Corn
Barley
Millet
Sorghum
Oats
Rye |
|
|
Term
|
Definition
Dry
6-12 Months- Must be free of bran & germ
Airtight Containers
Cool Dry Clean Environment
Also can be Refrigerated or Frozen |
|
|
Term
| Classes of wheat are based on |
|
Definition
-winter or spring (when planted)
-Hard or soft
-Color |
|
|
Term
|
Definition
|
|
Term
| What are the different types of rice that can be grown? |
|
Definition
Long grain
Medium grain
Short grain
Also specialty rice varieties
Jasmine, basmati, Arborio, waxy rice |
|
|
Term
|
Definition
Most of outer hull removed
Most of germ and bran remain
Groats: Oats, Barley or Buckwheat that include the germ
Quick rolled oats
Old-fashioned rolled oats |
|
|
Term
| What are the different types of pasta |
|
Definition
Whole Wheat---Higher in nutrients with increased texture
Flavored---Vegetable Purees, Herbs
Fanciful---Unusual Shapes
High-Protein ---Added Soy Wheat Germ
Couscous--- Moroccan Pasta |
|
|
Term
|
Definition
| in breads, cereals, grains, potatoes, and other foods – provides 70-80% of the world’s calories |
|
|
Term
| Sources of Starch include? |
|
Definition
|
|
Term
| Sources of starch in food? |
|
Definition
-Cereal grains (i.e. corn, wheat, rice, oats)
-Legumes (i.e. dried beans)
-Roots and tubers (i.e. potato, tapioca, arrowroot) |
|
|
Term
| is starch a complex or simple carbohydrate |
|
Definition
|
|
Term
| What are the two types of glucose molecules that make up starch? |
|
Definition
|
|
Term
| Describe Amylose in starch? |
|
Definition
-long, chainlike molecule
-gelling characteristics |
|
|
Term
|
Definition
-branched, bushy structure
-thickening/cohesion properties |
|
|
Term
|
Definition
| Colloidal dispersion that holds shape |
|
|
Term
|
Definition
| Intermediate between small particles in solution and large particles in suspension |
|
|
Term
| What are some native starches? |
|
Definition
Cornstarch
Tapioca
Wheat
Potato
Rice
Arrowroot
Sago |
|
|
Term
| Effects of dry heating on starch |
|
Definition
Starch becomes more soluble
Reduced thickening ability |
|
|
Term
|
Definition
| Brown color, nutty, toasted flavor develops |
|
|
Term
| effects of moist heat on starch |
|
Definition
-Starch granules insoluble in cold water
-Colloidal dispersion produced with heating
-Starch paste |
|
|
Term
|
Definition
With heat, starch granules absorb water and swell
Increased viscosity and increased translucency |
|
|
Term
|
Definition
Occurs with standing after gel formation
Amylose molecules associate more closely
Gel network shrinks
Syneresis |
|
|
Term
| Factors Affecting Starch Pastes |
|
Definition
Temperature and time of heating
Agitation and stirring
Acidity
Addition of other ingredients |
|
|
Term
| How do temp and time of heating affect starch pastes |
|
Definition
Temperature and time of heating
Thicker if cooked quickly
If undercooked
---Raw starch or pasty flavor
---Less smooth and silky |
|
|
Term
| how do agitation or stirring affect starch pastes |
|
Definition
Stirring desirable to disperse starch
If excessive – starch granules rupture
--Slick and pasty mouthfeel |
|
|
Term
| How does acidicity affect starch pastes |
|
Definition
May cause fragmentation and hydrolysis
Decrease of thickening power
Add acid late in cooking process
--i.e. lemon pie |
|
|
Term
| How does sugar affect starch pastes |
|
Definition
Sugar
-Raises temperature of gelatinization
-May decrease viscosity |
|
|
Term
| How do Fats and proteins affect starch pastes |
|
Definition
Delay hydration of starch
Lowers rate of viscosity development |
|
|
Term
| what starch sauce is thickened with an emulsion |
|
Definition
|
|
Term
| Typical starch choices in desserts |
|
Definition
Corn starch
--Clear and glossy
Flour
Tapioca |
|
|
Term
| Starch-Thickened Desserts tips |
|
Definition
Separate starch by mixing with sugar then cold liquid
Cook starch mixture before adding eggs
--Temper eggs before putting into mix |
|
|
Term
|
Definition
Structure Thicken
Color Emulsify
Leaven Bind
Coat Glaze
Clarify |
|
|
Term
|
Definition
Emulsions (Lecithin in yolk)
Foam
Coagulation
Clarifying agent
Color
Flavor |
|
|
Term
| Describe the composition of whole eggs |
|
Definition
75% water
12% protein
10% fat
1% carbohydrate
1% minerals |
|
|
Term
| describe the composition of egg whites |
|
Definition
88% water
4g protein
0g fat
Trace minerals |
|
|
Term
| describe the composition of egg yoilk |
|
Definition
49% water
3g protein
5g fat |
|
|
Term
| What protein is in egg whites? |
|
Definition
|
|
Term
| What protein is in egg yolks? |
|
Definition
|
|
Term
|
Definition
Triglycerides
Phospholipids
Cholesterol |
|
|
Term
| Describe the structure of egg shells? |
|
Definition
Porous
--Allows exchange of gas and moisture
Shell color has no impact on flavor or nutrition
Protective coating
--Cuticle or Bloom
--Replaced with oil after washing |
|
|
Term
| What does the chalazae do for the egg? |
|
Definition
| its the thickened "rope=like" white that anchors yolk |
|
|
Term
| Do germinal discs differ between fertile and infertile eggs |
|
Definition
|
|
Term
|
Definition
-Stand high when broken onto a plate
-Yolk stands high and round
-Two “layers” of egg white evident
-Small air cells
-Yolks are slightly acidic |
|
|
Term
|
Definition
-Spreads out when broken onto a plate
-Yolk does not stand high and round
-One “layer” of white that spreads out
-Large air cells
-Egg becomes more alkaline |
|
|
Term
| Egg flavor and odor are affected by? |
|
Definition
|
|
Term
| How does an egg's air cell provide an indication of its age? |
|
Definition
| large the air cell, the older the egg |
|
|
Term
| Why do eggs have excellent binding properties |
|
Definition
| their high protein content |
|
|
Term
| How are eggs used in emulsifying |
|
Definition
Egg Yolk contains lecithin used to
thicken & stabilize emulsions |
|
|
Term
| How are egg substitutes different than regular eggs |
|
Definition
-contain no or very little yolk
-contain a high concentration of egg white
-provide a low-cholesterol egg product |
|
|
Term
| Effects on temperature and time on eggs? |
|
Definition
Keep Temperatures Low
Cooking Times Short
Coagulation Temperatures
Egg White 140ºF - 158ºF 60ºC – 70ºC
Egg Yolk 144ºF - 158ºF 62ºC – 70ºC
Beaten Eggs Coagulate at Slightly Higher Temperature ~ ---156ºF 69ºC |
|
|
Term
| How does heat coagulation of eggs work? |
|
Definition
Denatures egg proteins
Proteins aggregate into a three dimensional gel network
Network stabilized by cross bonds
-Disulfide bonds
-Hydrogen bonds |
|
|
Term
| How does the coagulation of eggs by beating work? |
|
Definition
Beating causes part of the proteins to become coagulated
Egg whites
-Become foamy, then form soft and stiff peaks
-Over beaten – then dry and flocculated
Whole eggs
--Will beat stiffer
Egg yolks
--Increase slightly in volume |
|
|
Term
| Effect of fat, salt, acid, or sugar to egg white foams ? |
|
Definition
Fat ---interferes
Salt ---decrease volume and stability
Acid---increases stability and increases whipping time
Sugar---increases beating time and Increases stability |
|
|
Term
| Describe the structure and composition of bran? |
|
Definition
15% of kernel
High fiber and mineral ash
Contains some fat |
|
|
Term
| Describe the structure and composition of endosperm |
|
Definition
83% of kernel
High starch
Contains protein
Very low vitamin, mineral, and fat content |
|
|
Term
| Describe the structure and composition of Germ |
|
Definition
2-3% of kernel
Rich in fat, protein, ash, and vitamins |
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Term
| Are grains a complete protein source? |
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Definition
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Term
| Refined flours and cereals are made from? and enriched with? |
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Definition
-endosperm
-b vitamins, iron, folic acid |
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Term
| Whole grain consumption associated with reduced risk of |
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Definition
Cancer
Cardiovascular heart disease
Diabetes
Obesity |
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Term
| Most common to least common cereal grains |
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Definition
Wheat
Rice
Corn
Barley
Millet
Sorghum
Oats
Rye |
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Term
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Definition
Dry
6-12 Months- Must be free of bran & germ
Airtight Containers
Cool Dry Clean Environment
Also can be Refrigerated or Frozen |
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Term
| Classes of wheat are based on |
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Definition
-winter or spring (when planted)
-Hard or soft
-Color |
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Term
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Definition
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Term
| What are the different types of rice that can be grown? |
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Definition
Long grain
Medium grain
Short grain
Also specialty rice varieties
Jasmine, basmati, Arborio, waxy rice |
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Term
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Definition
Most of outer hull removed
Most of germ and bran remain
Groats: Oats, Barley or Buckwheat that include the germ
Quick rolled oats
Old-fashioned rolled oats |
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Term
| What are the different types of pasta |
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Definition
Whole Wheat---Higher in nutrients with increased texture
Flavored---Vegetable Purees, Herbs
Fanciful---Unusual Shapes
High-Protein ---Added Soy Wheat Germ
Couscous--- Moroccan Pasta |
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