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THCTT Chapter 11 - Vocabulary
Potatoes and Grains
24
Culinary Art
10th Grade
04/22/2014

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Cards

Term
al dente (ahl DAN-tay):
Definition
A state of doneness when pasta feels firm to the bite.
Term
arborio (ahr-BORE-ee-oh):
Definition
Mediumgrain rice often used in risotto.
Term
bran:
Definition
A great source of fiber and B vitamins; the tough layer surrounding the endosperm of whole grains.
Term
colander (CAH-len-der):
Definition
A colander is used to drain liquid from cooked pasta and vegetables. Colanders stand on metal feet, while strainers are usually handheld.
Term
dumplings:
Definition
Small, round balls of dough often cooked in liquid; sometimes dumplings are filled with ground meat or vegetables
Term
en casserole:
Definition
A cooking technique in which the ingredients are cooked and served in the same dish.
Term
endosperm:
Definition
The largest part of a grain and a major source of protein and carbohydrate.
Term
gnocchi (nee-YO-key):
Definition
Small potato dumplings served in Italian cuisine.
Term
grains:
Definition
Grasses that grow edible seeds.
Term
hull:
Definition
The protective coating, or husk, that surrounds a whole grain
Term
latkes (LAHT-keys):
Definition
Potato pancakes.
Term
legumes (LEG-yooms):
Definition
Seeds from pod producing plants.
Term
milling process:
Definition
When the germ, bran, and hull of the grain are removed or polished.
Term
multiple-stage technique:
Definition
A cooking technique in which food is prepared using more than one cooking method before it becomes a finished dish.
Term
pierogi (pyeh-RRAW-ghee):
Definition
A Polish dumpling.
Term
pilaf (PEEL-ahf):
Definition
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.
Term
resting stage:
Definition
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
Term
risotto (rih-ZO-to):
Definition
A labor-intensive Italian rice specialty made by stirring hot stock into a mixture of rice that has been sautéed in butter.
Term
sieve (SIV):
Definition
A small tool with a mesh screen to sift flour and other dry baking ingredients and to remove any large impurities.
Term
solanine :
Definition
A harmful, bitter-tasting substance that appears as a greenish color on potatoes that are exposed to light.
Term
spaetzle (SPAYT-z-el):
Definition
Small German dumplings, or bread-like dumplings, that are tasty in stews.
Term
stone ground:
Definition
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.
Term
whole grains:
Definition
Grains that have not been milled.
Term
tubers:
Definition
Fat, underground stems capable of growing a new plant.
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