Welcome to StudyStack, where users create FlashCards and share them with others. Click on the large flashcard to flip it over. Then click the green, red, or yellow box to move the current card to that box. Below the flashcards are blue buttons for other activities that you can try to study the same information.
Test Android StudyStack App
Please help StudyStack get a grant! Vote here.
Reset Password Free Sign Up

Free flashcards for serious fun studying. Create your own or use sets shared by other students and teachers.

Remove Ads
incorrect cards (0)
correct cards (0)
remaining cards (0)
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the Correct box, the DOWN ARROW key to move the card to the Incorrect box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

Correct box contains:
Time elapsed:
restart all cards

Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Chapter 11 Prostart

state of doneness in pasta al dente
used in risotto arborio
tough layer surronding endosperm bran
drain liquid from pasta and vegetables colander
small round balls of dough cooked in liquid dumplings
ingredients are cooked and served in same dish en casserole
largest part of grain endosperm
small potato dumplings gnocchi
grasses with edible seeds grains
protective coating of grain hull
potato pancakes latkes
seeds from pod plants legumes
germ bran and hull are removed or polished milling process
cooking in more than one step multiple stage technique
polish dumpling pierogi
cooking grains in oil or butter than simmer pilaf
most important stage resting stage
laborious italian rice risotto
small tool with mesh screen sieve
goes from raw to cooked single stage technique
harmful bitter tasting substance greenish in color solanine
small german dumplings spaetzle
process where grains are ground and broken down stone ground
fat underground stems tubers
unmilled grains whole grains
Created by: ssteinmetz1 on 2011-05-18

bad sites Copyright ©2001-2015  StudyStack LLC   All rights reserved.