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