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