| Term | Definition |
|---|
| Al dente | Italian for “to the tooth”; used to describe a food, usually pasta, that is cooked only until it gives a slight resistance when one bites into it |
| Arborio Rice | Is a round, short-grain rice used primarily in Italian dishes such as Risotto. It is very sticky, with a white color and mild flavor |
| Arrowroot | Derived from the roots of several tropical plants, is similar in texture, appearance and thickening power to cornstarch and is used in exactly the same manner. Arrowroot does not break down as quickly as cornstarch, and it produces a slightly clearer finished product although it is much more expensive |
| Basmati rice | Is one of the finest long-grain rices in the world. It grows in the Himalayan foothills and is preferred in Indian cuisine it is slightly aromatic, with a sweet, delicate flavor and a creamy yellow color. Is usually aged to improve its aromatic qualities and should be washed well before cooking |
| Brown rice | Is the whole natural grain of rice. Only the husk has been removed. Brown rice has a nutty flavor; its chewy texture is caused by the high –fiber bran. Brown rice absorbs more water and takes longer to cook than white rice |
| Converted rice | Is parboiled to remove the surface starch. This procedure also forces nutrients from the bran into the grain’s endosperm. Therefore converted rice retained more nutrients than regular milled white rice, although the flavor is the same. Converted rice is neither precooked nor instant; in fact, it cooks more slowly than regular milled white rice |
| Cornstarch | Is a very fine white powder, is a pure starch derived from corn. It is used widely as a thickening agent for hot and cold sauces and is especially popular in Asian cuisines for thickening sauces and soups. Liquids thickened with cornstarch have a glossy sheen that may or may not be desirable |
| Couscous | Is made by removing the bran and germ from durum wheat berries. The endosperm is then steamed, pressed to form tiny pellets and dried. Couscous is available in varying degrees of coarseness; medium-fine is the most popular. Couscous is prepared by steaming over water or stock in a pot called couscousiere. |
| Duchesse Potatoes | a puree of cooked potatoes, butter and egg yolks, seasoned with salt, pepper and nutmeg; can be eaten as is or used to prepare several classic potato dishes |
| Durum wheat | A species of very hard wheat with a particularly high amount of protein; it is used to make couscous or milled into semolina, which is used for making pasta |
| Enriched rice | Some grains specially white rice and oats, are usually enriched with calcium, iron, and B-complex vitamins |
| Gluten | an elastic network of proteins created when wheat flour is moistened and manipulated |
| Jasmine rice | Is aromatic long-grain rice. Similar to basmati, it is grown in Thailand and used throughout Southeast Asia |
| Long-grain rice | Is the most versatile and popular worldwide. The grains remain firm, fluffy and separate when cooked. However long-grain rice can become sticky if overcooked or stirred frequently during cooking |
| New potatoes | Are small, immature potatoes (of any variety) that are harvested before their starches develop. True new potatoes are waxy with high moisture content and a thin delicate skin |
| Parboiled rice | Is rice that goes through a process called parboiling that means is partially cooked in boiling or simmering liquid; similar to blanching but the cooking time is longer |
| Pilaf | A cooking method for grains in which the grains are lightly sautéed in hot fat and then a hot liquid is added; the mixture is simmered without stirring until the liquid is absorbed |
| Risotto | (1) A cooking method for grains in which the grains are lightly sautéed in butter and then a liquid is gradually added. The mixture is simmered with near-constant stirring until the still-firm grains merge with the cooking liquid. (2) A Northern Italian rice dish prepared this way |
| Russet potatoes | Commonly referred to as Idaho potatoes, are the standard baking potato. They are long with rough, reddish-brown skin and mealy flesh. Russets are excellent baked and are the best potatoes for frying. They tend to fall apart when boiled. They are marketed in different sizes categories and should be purchased in the size most appropriate for their intended use |
| Semolina | See durum wheat |
| Solanine | A toxic substance found in the skin of green potatoes. In large amounts it interferes with the normal transmission of nerves. Even small amounts cause gastrointestinal distress. Potatoes are stored in the dark to prevent greening and the formation of solanine. Having narcotic properties formerly used to treat epilepsy. |
| Starches | (1) Complex carbohydrates from plants that are edible and either digestible or indigestible (fiber); (2) A rice, grain, pasta or potato accompaniment to a meal |
| Whipped potatoes | Also called “mashed potatoes” are a common way of serving potatoes in many countries worldwide. It is made by mashing boiled potatoes (peeled or unpeeled). Sometimes other ingredients such as milk, cream, butter, vegetable oil, garlic, cheese, bacon bits or sour cream are added. A French variation adds egg yolk for Pommes duchesse that is piped through a pastry tube into wavy ribbons and rosettes, brushed with butter and lightly browned |
| Wild rice | Is prepared in the same manner as traditional rice, although it is actually the seed of an unrelated reedlike aquatic plant. Wild rice has long, slender grains with a dark brown to black color. It has a nuttier flavor and chewier texture than traditional rice. |
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