Question: How is "Arepa" flour prepared?
About the article "Arepa", section "Flour".

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"Arepa" flour is specially prepared (cooked in water, then dried) for making "arepas" and other maize dough-based dishes, such as "hallacas", "bollos", "tamales", "empanadas" and "chicha".
The most popular brand names of maize flour are Harina PAN in Venezuela and Areparina in Colombia.
"Arepa" flour is usually made from white maize, but yellow maize varieties are available.
"Arepa" flour was first developed and produced by Empresas Polar of Venezuela, owner of the PAN brand and the primary distributor in the country.
In Colombia, the "arepa" has deep roots in the colonial farms and the cuisine of the indigenous people.
While its preparation was once a tedious process of processing and cooking raw maize, today, they are usually bought already prepared or made from "instant" flours.
It is important to state, however that, unfortunately, these "instant" flours are now made using corn that has been genetically modified (GMO-corn), as clearly stated in the package.
Arepas are usually eaten for breakfast or as an afternoon snack.
Common toppings include butter, cheese, scrambled eggs, condensed milk, Colombian "chorizo", and "hogao".
Egg ("arepa de huevo" or, colloquially, "arepa 'e huevo") - this variety originated from the Caribbean coast, but is popular in most major cities.
This arepa is deep fried with a single raw egg inside that is cooked by the frying process.
Egg "arepas" are made with yellow maize dough and fried in the same manner as Colombian "empanadas", and are often sold alongside other traditional Colombian foodstuffs at food stands.
One variety of egg "arepa" has shredded beef added as well.
Cheese ("arepa de queso", "arepa de quesillo") - is either made with cheese mixed into the ingredients or filled with grated cheese before it is cooked (grilled or fried, in this case).
"Arepa Boyacense" - these come from the department of Boyacá.
They are very hard and dense, and are typically about three to four inches across and filled with a sweet cheese.
"Arepa Valluna" - is the variety unique to Cali and the rest of the Cauca valley.
It is made only with maizemeal, water and salt, and it is buttered before eating, much like toast.
Arepa rellena  Arepa cariseca  Arepa de laja  Arepa de maiz pelado  Arepa de peto  "Arepa de choclo" (or "chocolo") - is made with sweet maize and farmer's white cheese.
"Arepa antioqueña" - a small, spherical arepa, without salt, served to accompany soups, especially "mondongo" is common in the department of Antioquia.
"Arepa paisa" - a very large, flat "arepa" made of white maize without salt, but accompanied by meat or butter on top is common in the coffee-producing region, often served with "hogao".
"Arepa de arroz" - is made with cooked, mashed rice instead of maize dough.
"Arepa santandereana" - originates from the area around Bucaramanga.
It is also called "arepa de maiz pelado".
It is made with yellow maize and has a distinct flavor due to the pork fat added during the preparation.
It is usually dry, but soft.
Baked - is variously called "arepa de maiz" or "arepa de queso" at bakeries.
Bakeries in Bogotá rarely sell the typical fried or grilled "arepas", but instead sell a large, baked version, made with yellow maize flour and often with a single cube of cheese on top.
It has a similar taste and texture to a North American corn muffin.
In the western part of Colombia, especially around Bogotá, Cali and Medellín, a traditional breakfast includes an "arepa" with hot chocolate.
Companies, such as Don Maíz, have started to market new, less traditional varieties in Colombian grocery stores that are growing in popularity.
These include cassava-flavored "arepas" (based on the more traditional "pan de yuca") and whole-grain arepas made of brown rice, wheat germ and sesame seeds. 
It has become an essential ingredient in Venezuelan cooking, with websites dedicated to locating the nearest distributor in several countries in the world.
Pre-made arepa flour is specially prepared for making arepas and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas, and chicha.
The most popular brand names of corn flour are Harina PAN in Venezuela, and Areparina in Colombia .
Pre-made arepa flour is usually made from white corn, but there are yellow corn varieties available. 
In eastern Venezuela, the most common variety is usually about three to eight inches (7.5 to 20 cm) in diameter and about 3/4 inch (2 cm) thick.
Larger "arepas" can be found, made with either white or yellow maize.
In the western Andes they are flatter, are typically quarter of an inch (0.6 cm) or less in thickness and three to four inches in diameter, and are made of wheat flour.
An "arepa" can be eaten with a filling or with a topping.
A filled "arepa" is called an "arepa rellena" or a Venezuelan "tostada", although the latter term is not commonly used today.
Also, there are plenty of sauces to season them while eating them, such as "guasacaca" and "picante" (hot sauce).
Venezuelans prepare "arepas" depending on personal taste or preference and the region in which they are made.
They are fried arepas cut into squares covered with cheese, jam, grained carrots, chicken, and boiled eggs.
Other fillings include "guacuco" (a shellfish), ham, quail eggs with pink sauce, and octopus.
Specialized "areperas" can be found across Venezuela, serving a wide array of fillings. 
The typical food of the Caribbean region varies according to the geographical location in the sabanas the typical meal is the sancocho made with rabo (cow's tail) and accompanied with Coconut rice.
In the coast the typical meal is fish, sometimes fried or sometimes cooked in coconut milk.
A popular soup is also prepared with the head of the Sabalo, yuca, plantain, coconut milk, lime and salt.
The "arepa" is also a popular dish with numerous variations like "arepa limpia" (plain arepa), "arepa e' queso" (arepa with cheese) and "arepa e'huevo" (arepa with egg).