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Grains

Across
Part of a grain kernel
A grain product used in baking
Seed of a grain plant
Stuffed pasta dumplings from Poland
Precooked, dried cracked wheat
Rice that is partly cooked before milling
Rice with more nutrients than white rice
German pasta dessert pastry
The sprouting section inside a grain kernel
Whole wheat kernels
White corn grains with the bran and germ removed
Coursely ground buckwheat kernels with the bran removed
A cross between rye and wheat
The outer covering of a grain kernel
Made from ground, hulled white corn
Grain often used as a breakfast cereal
Highly nutritious and flavorful part of a wheat kernel
Pasta tubes filled, covered with sauce, and baked
Lost nutrient that has been replaced
White or yellow corn ground to a fine texture
Grain products to which extra nutrients such as iron have been added
Down
A long, stringlike form of pasta
Grains are the dried seeds or fruits of these grasses
Grain that is also served as a vegetable
Processed
The main ingredient of this flatbread is cornmeal
Wheat variety grown especially for pasta
A popular Greek pasta dish
Grains are complex forms of this nutrient
Seeds from pods that provide high quality proteins when combined with grain products
The grain from which most flour is made
Least expensive and most popular rice
Noodle and macaroni products
A grain that is an important part of oriental cooking
Describes the shape of pasta, such as macaroni
A nutritious grain used as a side dish or in soup
Tiny filled squares of egg pasta that are an Italian specialty
Pasta with egg solids added
Flour processed from durum wheat
Long, brownish grain of tall water grass
Products made from durum wheat flour and water