Show:
Pastalicious
Typed
Dish it out
Applied
Technique
100
"firm to the bite"
What is al dente
100
used to make bake dPotatoes in the United States
What is Russet
100
used to make hummus, soups, and stews
What is chickpeas/garbanzo bean
100
exposure to light causes what in potatoes
What is a greenish color which develops from the presence of solanine
100
slow Italian technique for making a creamy rice dish
What is risotto
200
length of storage for fresh pasta in a refrigerator?
What is 2 days
200
5 qualities of a potatoe
What are - color - shape - size - starch - moisture
200
potatoes that are multistage cooked and sautéed with onions
What is lyonnaise
200
2 types of potatoes that are interchangeable
What is yams and sweet potatoes
200
how you refresh cooked pasta
What is in hot water
300
how much does dried pasta increase when cooked?
What is 3X
300
short tubes, smooth or ridged and diagonally cut
What is penne pasta
300
cooking technique where all the ingredients are cooked in the same dish (potatoes)
What is en casserole
300
three parts of the grain removed to mill the grain
What is husk/hull, germ, bran
300
Steamed grains should have what consistency?
What is tender
400
4 ingredients used to make fresh pasta
What is bread flour, olive oil, salt, eggs
400
smallest part of the grain
What is germ
400
American-Jewish potato dish
What is latkas
400
the edible seed of a grain without its husk
What is kernel
400
Ratio of water to parboiled rice
What is 2:1
500
type of pasta used to make soups, pilafs, and salads - small, round, smooth balls
What is Israeli CoucCous
500
type of flour used to make gnocchi
What is semolina
500
german dumpling (pasta)
What is Spaetzle
500
with limited storage space and a variety of potato dishes, the best option of potato would be...
What is medium starch, medium moisture
500
technique used when grains are sautéed briefly in oil first
What is Pilaf method