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