Matching Pairs Chapter 11 VocabOnline version For culinary class by isaiah williams 1 Latkes 2 Grains 3 Risotto 4 Colander 5 Gnocchi 6 Arborio 7 Sieve 8 Spaetzle 9 Bran 10 Stone ground 11 Resting stage 12 Milling process 13 Hull 14 Dumplings 15 Single-stage technique 16 Tubers 17 Pierogi 18 Multiple-stage technique 19 Pilaf 20 Al dente 21 Whole grains 22 En casserole 23 Solanine 24 Legumes 25 Endosperm The largest part of a grain and a major source of protein and carbohydrate. Potato pancakes. A state of doneness when pasta feels firm to the bite. 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. Mediumgrain rice often used in risotto. A harmful, bitter-tasting substance that appears as a greenish color on potatoes that are exposed to light. Seeds from podproducing plants. 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 great source of fiber and B vitamins; the tough layer surrounding the endosperm of whole grains. 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 cooking technique in which the ingredients are cooked and served in the same dish. Small potato dumplings served in Italian cuisine. A Polish dumpling. 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. The protective coating, or husk, that surrounds a whole grain. Small, round balls of dough often cooked in liquid; sometimes dumplings are filled with ground meat or vegetables. Grains that have not been milled. 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. 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. Small German dumplings, or bread-like dumplings, that are tasty in stews.
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