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