Matching Pairs Chapter 11 VocabOnline version For culinary class by isaiah williams 1 Single-stage technique 2 Hull 3 Pilaf 4 Sieve 5 Solanine 6 Resting stage 7 Endosperm 8 Tubers 9 Spaetzle 10 Bran 11 Gnocchi 12 Milling process 13 Risotto 14 Dumplings 15 Arborio 16 Whole grains 17 Pierogi 18 Multiple-stage technique 19 En casserole 20 Stone ground 21 Al dente 22 Grains 23 Latkes 24 Colander 25 Legumes A cooking technique in which the ingredients are cooked and served in the same dish. A cooking technique in which food is prepared using more than one cooking method before it becomes a finished 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. 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. The largest part of a grain and a major source of protein and carbohydrate. Small potato dumplings served in Italian cuisine. Mediumgrain rice often used in risotto. A great source of fiber and B vitamins; the tough layer surrounding the endosperm of whole grains. Grains that have not been milled. Fat, underground stems capable of growing a new plant. Potato pancakes. A colander is used to drain liquid from cooked pasta and vegetables. Colanders stand on metal feet, while strainers are usually handheld. When the germ, bran, and hull of the grain are removed or polished. 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. Small German dumplings, or bread-like dumplings, that are tasty in stews. 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 Polish dumpling. The protective coating, or husk, that surrounds a whole grain. A cooking technique in which food goes directly from the raw state to the finished state by using one cooking method. A harmful, bitter-tasting substance that appears as a greenish color on potatoes that are exposed to light. A labor-intensive Italian rice specialty made by stirring hot stock into a mixture of rice that has been sautéed in butter. 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.
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