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