Abstract: The invention concerns a cereal-base food preparation for the industrial manufacture of food products. The invention consists in that the cereals contain oat bran to the extent of at least 85% of the total cereal content and are mixed with at least one fluid component, whose content and time of impregnation of said cereals are chosen to produce a fluid semisaturation of the oat bran fibers and further containing at least one agent that promotes caking of the preparation on baking. Application to food products such as pancakes, crepes, blinis and the like.

Abstract: A method functioning on the basis of a matrix (2) of predetermined responses that is coupled to a corresponding matrix (3) of multiple-choice questions, and of a database (4) of information associated with said responses and with predetermined combinations of these responses.