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