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