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