Study For Chapter Quix

Front 1

Risotto

Back 1

Italian Rice -- Hot stock stirred in to rice a little at a time, labor intensive

Front 2

Polenta

Back 2

corn meal mush or cereal -- staple of northern italy

Front 3

hominy

Back 3

dried corn kernels with hull and germ removed

Front 4

kasha

Back 4

roasted buckwheat groats. Russia: cooked grains

Front 5

basmati rice

Back 5

long grain - perfumey. east indian, aged

Front 6

converted rice

Back 6

par-boiled rice, "Uncle Ben's"

Front 7

Pearl Barley

Back 7

grain. Bran removed. Considered a complete protein.

Front 8

quinoa

Back 8

grain, considered a complete protein (gluten free grain, just a note from pig)

Front 9

cous-cous

Back 9

granular semolina, porridge consistency

Front 10

batter

Back 10

uncooked, semi-liquid mixture of flour, eggs and milk. frying or deep frying.

Front 11

dough

Back 11

stiff but pliable mixture of flour, liquid and other ingredients

Front 12

dried pasta

Back 12

hard, unlimited shelf life

Front 13

fresh pasta

Back 13

soft, highly perishable, 4 days in air tight fridge, fast cooking time

Front 14

dumpling

Back 14

mound of dough (l or S), cooked in liquid until done, sometimes stuffed

Front 15

al dente

Back 15

"to the tooth"

Front 16

Club

Back 16

Double Decker, 3 slices of toast or bread with layers in between

Front 17

hors d'oeuvre

Back 17

small, savory. served before meal with cocktails

Front 18

appetizer

Back 18

used to whet and excite the palate before a meal

Front 19

canapes

Back 19

small pieces of bread (toasted or not) with savory garnish on top

Front 20

chutney

Back 20

condiment - spicy or mild to hot. from east indian word chatni

Front 21

zakouski

Back 21

russian hor d'oeuvre

Front 22

tapas

Back 22

appetizer, usually accompanied by sherry or other aperitif

Front 23

dim sum

Back 23

"hearts delight", many small dishes, pick and choose

Front 24

sushi

Back 24

rice rolls with raw fish or veggies

Front 25

Pullman loaf

Back 25

The pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a type of bread baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie. In the United States, many popular mass-produced sliced breads are actually pullman loaves; the slices of such breads are frequently square, with four flat (uncurved) crusts. The name is most probably derived from a resemblance between the loaf (or its pan) and a railway car, coupled with the Pullman Car reputation for comfort and luxury. Some bread companies reinforced this connection by printing their bread wrappers with the image of a Pullman Car.

Front 26

clarification

Back 26

to clear a cloudy liquid by removing sediments

Front 27

coagulate

Back 27

to meld together, forming a solid mass

Front 28

consomme

Back 28

clarified broth of meat, fish or poultry

Front 29

degrease

Back 29

skimming stocks, soups and broths with a spoon or ladle

Front 30

impurities

Back 30

particulates that will ruin stocks, soups, broths and consommes

Front 31

raft

Back 31

mixture of ingredients used to clarify consomme

Front 32

chowder

Back 32

thick soup, usually contains potatoes

Front 33

bisque

Back 33

thick, rich soup, usually pureed seafood and cream

Front 34

croquettes

Back 34

mixture minced meat and veggies, thick white sauce and deep fried

Front 35

pureeing

Back 35

food that has been finely mashed to a smooth, thick consistency

Front 36

bran

Back 36

outer layer of grains, removed during milling

Front 37

grain

Back 37

edible seed

Front 38

legume

Back 38

seed pod that splits down both sides when ripe -- beans

Front 39

rice

Back 39

grain - staple for half the world

Front 40

bran

Back 40

outer layer of grains, removed during milling

Front 41

germ

Back 41

grain nucleus or embryo

Front 42

milling

Back 42

grinding and cleaning of grains

Front 43

parching

Back 43

to remove moisture or to dry

Front 44

pilau

Back 44

another name for pilaf

Front 45

pilaf

Back 45

rice or bulghur wheat dish, always browned first

Front 46

Arborio

Back 46

high starch grain - traditionally one of the 3 rices used for risotto

Front 47

Carnaroli

Back 47

best rice of the 3 for risotto. absorbs a huge amount of liquid, grains stay defined

Front 48

medium-grain round rice

Back 48

more moisture than long grain,not as much starch as short grain

Front 49

moderate moisture potatoes

Back 49

and starch - all purpose chefs

Front 50

duchesse potatoes

Back 50

a pureed potato, piped onto a sheet pan and baked

Front 51

idaho potatoes

Back 51

low moisture, high starch

Front 52

maine potatoes

Back 52

moderate moisture and starch, also called a chefs