Breakfast cereal

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/breakfast-cereal

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What makes breakfast cereal crunchy?Cereal gets crunchy when the grains are cooked, rolled thin, and toasted. The heat makes the starches firm, and the thin sheets become crisp.
2. Who helped start making breakfast cereal?Dr. John Harvey Kellogg first made flaked wheat and corn flakes at a health clinic. Later, a former patient named C.W. Post turned those ideas into popular cereals like Grape‑Nuts.

Gelatinization: The process where starch granules absorb water and swell when heated, making them digestible.
Extrusion: A food processing technique where dough is forced through a die to create specific shapes.
Fortification: The addition of essential vitamins and minerals to food products during manufacturing.
Micronutrients: Vitamins and minerals required by the body in small amounts for proper function.