### food:

Bread
* All breads contain fibre, but brown soda bread and wholemeal bread contain the most
  - the same basic ingredients, with variations in additives
  - provide carbohydrates, vitamins, minerals and little fat
* Most bread comes from plants
  - wheat plants
  - yeast
* Most bread comes out of bread ovens
* Most bread contains carbohydrates
  - fiber
  - has yeast
  - is produced by wheat
* Most bread makes from brown flour
  - rice flour
  - whole wheat
* Some bread contains phosphorus.
* Some bread is part of hamburgers
  - meals
* Some bread makes from grain
  - whole grain
* Some breads are actually just white bread with caramel coloring
  - dark in color from added caramel coloring or honey
  - dry and some are moist
  - even acidic, such as sourdough
  - resemble banana bread, other breads are more like corn bread
* Takes advantage of the carbon dioxide released during fermentation.
* Use full-flavored cheeses as seasonings in combination with milder varieties for pizza
  - rice flours, white or brown, arrowroot, potato tapioca
* absorbs honey
  - the moisture over a day's time
* actually has no nutritional value whatsoever for birds.
* also contain vitamins, iron and calcium
  - contains a lot of salt
  - lacks vitamins and minerals that can be made up with other food groups
* are an important part of a healthy diet
  - even more numerous in Indian cooking
  - sun-shaped and corn is used to honor what the sun has given to the Earth
* attracts pests.
* begins when one kernel or seed of wheat is placed in the ground to grow a whole new plant.
* big part of most of our diets.
* can also assume a variety of shapes and styles
  - be high in salt
* combines protein, carbohydrates, a little fat, and many other things.
* comes from different countries
  - out colored and can be eaten with butter and jam
* contain no eggs, oils or fats and are kosher approved.
  - phosphates
  - the energies of the sun and the rain, the vitalities of the soil and the seed
* contributes to life.
* develops surface mold after a day.
* don t have to have added fat, and contain lots of energy-rich complex carbohydrates.
* doughs double in size faster at high altitudes than at lower altitudes.
* enters mouths.
* filler with no nutritional value.
* food that can be enjoyed by people of all ages.
* freezes very well and thaws quickly.
* gets moldy for the simple reason that molds produce millions of spores.
* goes stale faster at refrigerator temperatures than at room temperature
  - when it's starch undergoes a change in structure
* good insulator, a bad conductor of electricity, and an unusual brooch or pendant
  - sourdough loaf sliced up and served with olive oil
* great source of energy because it is rich in complex carbohydrates.
* has a strong symbolic value as it plays a central role in festivals
  - crust
* is also an expression of spirit, a feature in forms of worship throughout the world
  - important part of the diet in Paraguay
  - low fat and makes good snacks
  - readily available because it staple of life
  - the basic building block on the food pyramid
  - an ancient food that dates back centuries ago
* is an important part of life in many countries, because so many people eat it
  - staple of the Norwegian diet
  - associated with all the major diseases of the body
  - bad for ducks because it lacks any nutritional value for the birds
* is baked fresh throughout the day
  - fresh, daily, to accompany every meal
* is baked in outdoor domed ovens just as it was for hundreds of years
  - the shape of skulls and twisted and frosted to look like bones
  - basic to life and symbolizes the fruit of the earth
* is basically a mixture of flours with other ingredients
  - liquid, flour, oil, and yeast
  - best when made fresh the day of the liturgy
  - bread, crumbs are also bread
  - broken so that it can be shared
* is called a 'staple' part of our diet
  - the staff of life
  - cereals
  - characterized by height, color, crust and texture
  - cheap and eaten by both rich and poor
  - common, ordinary, daily food
  - considered the main food at a real meal
  - consumed in large quantities
  - created by bakers
* is done when Banana is soft
  - a dull hard sound is heard when loaf is tapped lightly
  - banana is soft and nuts are wrinkled
* is done when the edges pull away from the pan
  - top is firm to the touch and a golden brown color
  - eaten as, well, bread, and is used as a primary ingredient in sauces and soups
  - finger food
  - for eating
  - full of baker's yeast and beer is full of brewer's yeast
  - good for the body, but flowers are good for the soul
  - grain that has been harvested, crushed, and baked
* is high in complex carbohydrates and is typically high in vitamins and minerals
  - carbohydrates, protein and B vitamins
  - energy-rich carbohydrates and low in fat
* is located in baskets
  - dinner
  - jails
  - markets
  - pantries
  - plastic bags
  - refrigerators
  - sandwichs
  - stores
  - supermarkets
  - toasters
  - made by mixing flour and other ingredients with yeast, a type of fungus
* is made from different types of grains
  - grains, grains are fruit from the ground
* is made of dough
  - out of corn too
* is one of the easiest and most satisfying foods to grill
  - few foods common among all ethnic groups and cultures
  - traditional staple foods which has fed people for centuries
  - world's favourite food
  - type of soy-enriched food
* is part of a meal
  - probably the one food eaten by people of every race, culture and religion
  - regarded as the most basic foodstuff
  - rich in carbohydrates but poor in proteins
  - scarce and prices of food, fuel, and housing are high, while wages are low
  - scarce, and food is rotting in refrigerators
  - seen as life sustaining
  - subsidised by the state
  - that which makes life possible
* is the cheapest of food in Chile, especially home made bread
  - essential stuff of life
  - excuse to eat globs of butter
  - main item in most meals in North Indian cuisine
* is the most basic of human needs
  - essential necessity for living
  - fundamental of foods
  - one food found in virtually every culture
  - product of a baking process
* is the single largest source of dietary salt
  - most important food of Western Civilization
* is the staff of life, the basic form of nourishment around the world
* is the symbol of all good things that come to the lives of men
  - the body of grain
  - very staple of life
* is used for butterings
  - consumption
  - pudding
  - tearings
  - toastings
* is very important and is eaten with most meals
  - to the masses in South Africa
* is, and remains, physically bread, and wine is, and remains, physically wine.
* major source of dietary salt, along with canned foods and preserves.
* metaphor for sustenance, the essential ingredient of life.
* mould reproduces by sporulation.
* part of healthy nutrition.
* powerful sign of nourishment for humankind.
* rises because of alcoholic fermentation.
* source of vitamins, minerals, protein, carbohydrates and very little fat.
* staple food for daily life
  - in Rwanda, cakes are especially important in local ceremonies
* stays fresh longer if stored in a cool, dry place
  - longer, because terracotta keeps out moisture and molds
* still is the fundamental element of life.
* symbol for all foods, but also a food itself.
* symbolizes economic justice and roses represent quality of life.
* synonym for money, a religious icon and the basis of many rituals.
* tends to be hard or stale.
* therefore represents the physical means of subsistence, and wine the spiritual.
* truly is one of the best known comfort foods.
* universal symbol of food and bounty.
* vehicle for the history, culture and identity of every nation.
+ Bread, Types of bread
  * Bread is an important part of life in many countries, because so many people eat it. In many cultures, bread is so important that it is part of religious rituals.
+ Cooking:
  * People often cook meat by boiling, roasting or grilling it. People bake bread. Some breads are fried.