Relier Pairs Chapter 11 VocabVersion en ligne For culinary class par isaiah williams 1 Endosperm 2 Al dente 3 En casserole 4 Pierogi 5 Spaetzle 6 Resting stage 7 Gnocchi 8 Tubers 9 Milling process 10 Whole grains 11 Risotto 12 Bran 13 Multiple-stage technique 14 Colander 15 Pilaf 16 Solanine 17 Stone ground 18 Single-stage technique 19 Latkes 20 Sieve 21 Hull 22 Dumplings 23 Legumes 24 Arborio 25 Grains Small German dumplings, or bread-like dumplings, that are tasty in stews. 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. Grasses that grow edible seeds. Seeds from podproducing plants. 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. 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 potato dumplings served in Italian cuisine. A cooking technique in which food is prepared using more than one cooking method before it becomes a finished dish. A Polish dumpling. Small, round balls of dough often cooked in liquid; sometimes dumplings are filled with ground meat or vegetables. Mediumgrain rice often used in risotto. A state of doneness when pasta feels firm to the bite. A labor-intensive Italian rice specialty made by stirring hot stock into a mixture of rice that has been sautéed in butter. A colander is used to drain liquid from cooked pasta and vegetables. Colanders stand on metal feet, while strainers are usually handheld. Fat, underground stems capable of growing a new plant. A cooking technique in which food goes directly from the raw state to the finished state by using one cooking method. 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. Grains that have not been milled. 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.
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