Vegetable Cooking
The enemy to cooking green vegetables
What is acid?
Rice that is first cooked in fat, then braised in a liquid.
What is a rice pilaf?
High in starch, low in moisture and sugar type of potato. Best for mashing or deep-frying.
What is mealy potatoes?
A product labeled whole grain consists of the endosperm, the ______ and germ.
What is bran?
Compound that colors green vegetables.
What is chlorophyll?
An ingredient used in all braised vegetable dishes.
True or false: when cooking rice using the pilaf method; the rice and liquid should be measured by volume.
What is true?
High in moisture and sugar, and low in starch potatoes. Best for if the potato needs to hold it's shape.
What are waxy potatoes?
Pasta should be cooked "to the tooth" by this definition.
What is al dente?
Compound that colors carrots and sweet potatoes orange.
What are carotenoids?
Acids and sugars both do this to vegetable fibers.
What is toughen them?
To par cook in water or oil for a short period of time.
What is blanching?
Cooked potatoes shredded, formed into cakes, and pan-fried.
What are rosti?
Ratio of water to pasta when cooking.
What is 8:1?
Red pigments only found in few vegetables like red cabbage and beets.
What is anthocyanins?
A method to help increase flavor loss in strong flavored vegetables.
What is simmering uncovered?
The best choice of rice to make risotto.
What is a short grain rice (arborio or carnaroli)?
Waxy potatoes sliced, layered with heavy cream, egg yolks, and gruyere cheese.
What is Dauphinoise potatoes?
Dried pasta generally ________ in size when cooked.
One of the compounds that make up the white to yellow pigment in vegetables.
What are anthoxanthins or flavones?
Tomatoes should not be cooked with this vegetable pigment.
What is green or chlorophyll?
Wild rice is cooked by using this technique.
What is the pasta method?
What is solanine?
An ingredient that is an indicator of high quality pasta.
What is durum wheat?
The compound found in beets
What are betalains?