Chapter 19 Legumes,Grains,Pasta and Other Starches

What are Legumes?

1) A plant that bears seed pods that split along two opposite sides when ripe. 2) French word meaning vegetable.

What is Dal?

A generic term in India for dried legume.

What is semolina?

A hard, high protein flour often used for the best high- quality macaroni products.

What are Lentils?

A small lens-shaped legume.

What is endosperm?

A starchy mass that forms most of a grain kernel.

What is bulgur wheat?

A type of cracked wheat that has been partially cooked.

What is couscous?

A type of granular pasta from North Africa that resembles a grain.

What is arborio rice?

A variety of a short grain rice from Italy.

Whats a Haricot bean?

A variety of green bean that is allowed to ripen until the seed is mature and dry.

Whats a dumpling?

Any of the variety of small starch products made from soft dough or batter and cooked by simmering or steaming.

What is Hominy

Corn that has been treated with lye.

Define macaroni

Dried noodle product made of flour ( usually semolina) and water.

What is Pasta

General term for any shape of macaroni product or egg noodle.

What is Polenta?

Italian style corn meal.

What is par-boiled or converted rice

Long grain rice that is specially processed to provide higher vitamin and mineral content than regular milled white rice.

Whats a rice noodle?

Noodle made from rice flour and starch.

What is commercially dried pasta ?

Pasta dough that has been shaped and dried; usually made from semolina flour and water.

What is egg pasta?

Pasta that contains at least 5% egg solids in addition to flour and water; usually in the form of flat noodles in various widths.

What part of the wheat is the germ ?

The portion of the whole grain consisting of a tiny embryo that forms the new plant once the seed sprouts.

What is bran?

The tough edible layer that covers the endosperm of a grain.

What does Al- Dente mean?

firm not soft or mushy, (to the bite). Said of vegetables and pasta.