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