Vocabulary
Edible grass seeds.
Grains
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 intack.
Stone ground
The term al dente describes pasta that is ____ to the bite.
firm
Seeds from pod producing plants are called . . .
Legumes
Potatoes exposed to light may develop a greenish color because they contain.....
solanine
Grinding and refining grains.
Milling process
Most grains do not need to be refrigerated. (true or false)
true
Cooked past can be refreshed before serving y placing it in ...
Hot water
The edible seed of grain without its husk or hull is called the ...
Kernal
At what temperature range should potatoes be stored?
45*F to 55*F
Harvested but not milled.
Whole Grains
Native Americans have been cultivating _____ since ancient times.
corn
The amount of time mixed pasta dough needs to sit
Resting stage
Fibrous layer of the grain kernel that surrounds the starchy center.
Bran
Which types of potato is best to use for making sauteed potatoes?
Chef's
Outside layer of a grain kernel.
Hull
Store grains in a......
cool, dry, shaded place.
Cooked balls of dough that may be solid or hollow with filling.
Dumplings
The fatty tip of a grain kernel.
Germ
Potatoes cooked, sliced, and then fried with onions.
Lyonnaise
The starchy interior part of the grain kernel.
Endosperm
A thick, creamy Italian rice dish.
Risotto
Pasta that has a little resistance to the teeth.
Al dente
The technique for cooking grains in which the grain is sauteed briefly in oil or butter is called.....
pilaf
Pan-fried pancakes of shredded potatoes.
Latkes