Relacionar Columnas Chapter 11 VocabVersión en línea For culinary class por isaiah williams 1 Bran 2 Stone ground 3 Risotto 4 Legumes 5 Multiple-stage technique 6 Tubers 7 Solanine 8 Grains 9 Hull 10 Single-stage technique 11 Pilaf 12 Endosperm 13 Arborio 14 Dumplings 15 Resting stage 16 Whole grains 17 Al dente 18 Spaetzle 19 Milling process 20 Latkes 21 Pierogi 22 En casserole 23 Colander 24 Sieve 25 Gnocchi A Polish dumpling. 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 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 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. When the germ, bran, and hull of the grain are removed or polished. Seeds from podproducing plants. 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. The largest part of a grain and a major source of protein and carbohydrate. Grains that have not been milled. 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. A harmful, bitter-tasting substance that appears as a greenish color on potatoes that are exposed to light. A state of doneness when pasta feels firm to the bite. A small tool with a mesh screen to sift flour and other dry baking ingredients and to remove any large impurities. 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. Fat, underground stems capable of growing a new plant. 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 the ingredients are cooked and served in the same dish. Grasses that grow edible seeds. Small, round balls of dough often cooked in liquid; sometimes dumplings are filled with ground meat or vegetables. Small German dumplings, or bread-like dumplings, that are tasty in stews. Potato pancakes.
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