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