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