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