Milling process
Dumplings
Multiple-stage technique
Hull
En casserole
Tubers
Whole grains
Al dente
Spaetzle
Grains
Colander
Legumes
Solanine
Pierogi
Latkes
Gnocchi
Stone ground
Pilaf
Sieve
Bran
Risotto
Resting stage
Single-stage technique
Arborio
Endosperm
Fat, underground stems capable of growing a new plant.
Mediumgrain rice often used in risotto.
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.
The largest part of a grain and a major source of protein and carbohydrate.
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.
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 small tool with a mesh screen to sift flour and other dry baking ingredients and to remove any large impurities.
Grains that have not been milled.
The protective coating, or husk, that surrounds a whole grain.
A labor-intensive Italian rice specialty made by stirring hot stock into a mixture of rice that has been sautéed in butter.
A great source of fiber and B vitamins; the tough layer surrounding the endosperm of whole grains.
Small German dumplings, or bread-like dumplings, that are tasty in stews.
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.
When the germ, bran, and hull of the grain are removed or polished.
A Polish dumpling.
Small potato dumplings served in Italian cuisine.
Potato pancakes.
A colander is used to drain liquid from cooked pasta and vegetables. Colanders stand on metal feet, while strainers are usually handheld.
Grasses that grow edible seeds.
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.
Small, round balls of dough often cooked in liquid; sometimes dumplings are filled with ground meat or vegetables.
A cooking technique in which the ingredients are cooked and served in the same dish.