Vegetable Cookery
Cooking strong flavored vegetables uncovered helps with this.
What is increase flavor loss?
Acid is the enemy of this color pigment, which would make you cook them uncovered to allow natural plant acids to escape.
What is green/chlorophyl?
High in moisture and sugar, low in starch.
What are waxy potatoes?
Creamy consistency is a phrase that best describes rice that has been cooked via this method.
What is the risotto method?
A dried legume that does not require preliminary soaking.
What is lentils?
The quickest way to reconstitute dried mushrooms for use.
What is using hot water?
Carotenoids are identified by these common color names.
What is red-orange-yellow?
Sauteed sliced waxy potatoes and sliced onions.
What is Lyonnaise?
Grown and harvested in Canada and the Northern United States, but not really a rice.
What is wild rice?
Kasha, a groat made from buckwheat, is different from other grains as it is ________ free.
What is gluten?
Covering wilted greens while sautéing will cause this instead.
What is steaming?
An ingredient that should be avoided when cooking green vegetables, despite it giving them a more vibrant color.
What is baking soda?
Duchesse potato, choux paste, parmesan cheese, deep-fried.
What is Lorette potatoes? (without cheese would be Dauphine)
Two best rice varieties to prepare risotto.
What is arborio and carnaroli?
An ingredient that is an indication of high-quality pasta.
What is semolina?
Firm vegetables should have this preparation done before being grilled.
What is blanched?
The scientific pigment name found in purple potatoes and red kidney beans.
What is anthocyanins?
You would require a melon ball cutter when preparing potato __________.
What is Parisienne?
Short-grain rice that becomes very sticky when cooked.
What is pearl?
Grain used to prepare Tabouleh?
What is bulgur?
Fiddleheads should be boiled for this amount of time to rid them of their toxins.
What is 5 minutes? (The government recommends 15 minutes)
Using lemon juice with anthoxanthin pigmented plants is to help with this.
What is preserve light color?
Describe the pilaf method.
What is sweat onions in fat, add rice and coat in fat, add liquid, cover and braise until rice is tender and liquid is absorbed?
Ratio for brown rice to water for pilaf.
What is 1:2.5?
Oh look, a free space with no question.
Lucky you!