Relier Pairs Chapter 11 VocabVersion en ligne For culinary class par isaiah williams 1 Sieve 2 Whole grains 3 Al dente 4 Resting stage 5 Endosperm 6 Tubers 7 Bran 8 Spaetzle 9 Legumes 10 Gnocchi 11 Solanine 12 Single-stage technique 13 Risotto 14 Multiple-stage technique 15 Grains 16 En casserole 17 Pilaf 18 Latkes 19 Stone ground 20 Milling process 21 Hull 22 Pierogi 23 Arborio 24 Dumplings 25 Colander Seeds from podproducing plants. A cooking technique in which food goes directly from the raw state to the finished state by using one cooking method. Mediumgrain rice often used in risotto. When the germ, bran, and hull of the grain are removed or polished. Small, round balls of dough often cooked in liquid; sometimes dumplings are filled with ground meat or vegetables. Small German dumplings, or bread-like dumplings, that are tasty in stews. A great source of fiber and B vitamins; the tough layer surrounding the endosperm of whole grains. A harmful, bitter-tasting substance that appears as a greenish color on potatoes that are exposed to light. Fat, underground stems capable of growing a new plant. Grasses that grow edible seeds. A Polish dumpling. A labor-intensive Italian rice specialty made by stirring hot stock into a mixture of rice that has been sautéed in butter. Small potato dumplings served in Italian cuisine. The largest part of a grain and a major source of protein and carbohydrate. The protective coating, or husk, that surrounds a whole grain. Potato pancakes. A colander is used to drain liquid from cooked pasta and vegetables. Colanders stand on metal feet, while strainers are usually handheld. The process in which grains are ground and broken down; the grains retain more of their nutrients because the germ, bran, and hull are left intact. When mixing pasta dough, this is the most important stage. If the dough is not sufficiently relaxed, it will be difficult to roll the dough into thin sheets. A small tool with a mesh screen to sift flour and other dry baking ingredients and to remove any large impurities. A cooking technique in which food is prepared using more than one cooking method before it becomes a finished dish. A cooking technique in which the ingredients are cooked and served in the same dish. A technique for cooking grains in which the food preparer sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings. A state of doneness when pasta feels firm to the bite. Grains that have not been milled.
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