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