Floyd- re creating a baking terminology

So, could someone with more in the know explain the following:

 1) if poolish is a type of sponge is it then a preferment, chef and starter? If not, how exactly do they differ?

2) How is wheat graded, I have seen T55, what does that mean? 

3) How can I determine what type of wheat is available where I live?

4) Define a) rise

               b)spring .

Thank you. 

So, to answer my own question, here is a site with some very good info re the "lingo" pf bakers re percentages, crumb etc.

http://www.artisanbakers.com/mixing.html

Classifying wheat as hard or soft:

Quote:

A sectioning method is described for accurately and objectively classifying individual wheat kernels as hard or soft wheat. A kernel is cut to obtain a section having a thickness in the range of about 1.3 to 4.8 microns(see beans note below); if the section remains intact, the kernel is classified as hard, and if the section does not remain intact, the kernel is classified as soft.

Re microns: a human hair is between 4 and 8 microns thick. 

This PDF file has excellent information re flour, types, process, whitning agents, etc etc.

Well worth reading.

http://media.wiley.com/product_data/excerpt/69/04712685/0471268569.pdf 

I did not realize it was from a book, thank you and I will note author and look him up when I return to Canada.