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