Matching Pairs Chapter 11 VocabOnline version For culinary class by isaiah williams 1 Endosperm 2 En casserole 3 Dumplings 4 Pilaf 5 Whole grains 6 Single-stage technique 7 Hull 8 Grains 9 Resting stage 10 Solanine 11 Pierogi 12 Colander 13 Multiple-stage technique 14 Tubers 15 Stone ground 16 Arborio 17 Risotto 18 Milling process 19 Bran 20 Al dente 21 Latkes 22 Legumes 23 Sieve 24 Gnocchi 25 Spaetzle Fat, underground stems capable of growing a new plant. When the germ, bran, and hull of the grain are removed or polished. A labor-intensive Italian rice specialty made by stirring hot stock into a mixture of rice that has been sautéed in butter. 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 potato dumplings served in Italian cuisine. 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. Mediumgrain rice often used in risotto. A Polish dumpling. Grasses that grow edible seeds. The largest part of a grain and a major source of protein and carbohydrate. The protective coating, or husk, that surrounds a whole grain. A small tool with a mesh screen to sift flour and other dry baking ingredients and to remove any large impurities. Small, round balls of dough often cooked in liquid; sometimes dumplings are filled with ground meat or vegetables. A great source of fiber and B vitamins; the tough layer surrounding the endosperm of whole grains. Seeds from podproducing plants. Small German dumplings, or bread-like dumplings, that are tasty in stews. 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. 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 harmful, bitter-tasting substance that appears as a greenish color on potatoes that are exposed to light. A cooking technique in which food goes directly from the raw state to the finished state by using one cooking method. A colander is used to drain liquid from cooked pasta and vegetables. Colanders stand on metal feet, while strainers are usually handheld. Potato pancakes. A state of doneness when pasta feels firm to the bite.
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