Equipment, Cooking Methods, and Grains | Baamboozle - Baamboozle

Tube-shaped pasta and pasta with wrinkles or ridges

Chunky

Long, thin pasta is best paired with what type of sauce?

Smooth

How long does fresh pasta take to cook in boiling water?

3 minutes

A flour used a lot in Italian dishes. It is yellow in appearance and has the consistency of cornmeal

Semolina Flour

Fresh and Dried Pasta is made from what 2 ingredients

Flour and Water or Flour and Eggs

Found in a lot of Hispanic dishes. It is a bean that is mashed then cooked with fat

Refried Beans

Used in a lot of Caribbean and South American dishes. It is a shiny, small beans, sometimes known as turtle beans

Black Beans

Round, beige legume with a pronounced dot, which can look like a certain body part.

Black- Eyed Peas

Used to make hummus and is a round legume with a tan color and popular in Middle Eastern Dishes

Chickpeas

White beans used to make soups and stews as well as baked beans

Great Northern Beans

Is a pod containing seeds

Legume

Grain is sautéed, liquid is gradually added while stirring. Also an Italian dish

Risotto

Grain that is saute first. Sometimes will be mixed with cheese or types of rice

Pilaf

Word of the day from last week that is typically found in Hispanic dishes.

Quinoa

Typically found in the form of a porridge, rolled, or instant

Oats

A word of the day from last week that is where it is widely cultivated for its edible starchy seed. Comes from the goosefoot family.

Quinoa

A type of berry that consist of a whole kernel, the brain is removed, and we soak it overnight typically in a lye solution

Wheat Berries

Comes from marsh grass and is said to have a toasty flavor

Wild Rice

Short-Grain, Long- Grain, and Medium- Grain is in what category of grain?

Rice

What are the three major grain categories?

Rice, Wheat, and Corn

Seeds of grass that humans have learned to cultivate for a food source

Grains

This type of processed grain is highly processed and there is no nutritional value

Refined Grains

Tough protective outer seed coat. Was your word of the day last week (due Friday)

Husk/Hull

Second layer of the kernel. Contains the dietary fiber and typically the item removed in production

Bran

Bowl-shaped pan. Typically used for Asian Cooking due to the deep sides

Wok

The difference between this item and a stockpot is the the number of handles and the appearance of the handle

Saucepan

Smaller items use this type of dry heat cooking method

Baking

Large pieces of meats uses this dry heat cooking method

Roasting

Heat source is from above and the cooking time is a lot less than the other

Broil

The most accurate and gives an electronic readout

Digital Scale

Wire mesh with a long handle. Should be used to drain all items minus fruits and vegetables

Strainer

Bowl shaped with holes. Should only be used for cleaning/rinsing vegetables and fruits

Colander

Flexible blade, long handle. Edges are not sharp and sometimes used to put icing on cakes

Palette Knife

Used to scrape food from the sides of bowls

Rubber Spatula

Thin wires, allows air into batter products

Whisk

Used in the kitchen to open packages and remove twine

Kitchen Shears

Removes a thin layer of skin from carrots or apples

Peeler

Used for shredding, zesting, and slicing

Grater

Partially cooked

Parcooked

This is used to continue cooking food after it has been removed from the heat source

Carryover Cooking

Sugar is used to brown food items. Onion is a big product that uses this concept

Caramelize

Used for sauces and soups. It is where bubbles increase but not rapidly

Simmering

What type of cooking methods is typically cooked in a skillet/pan, then finished off in a liquid. What is this called?

Combination Cooking Method

Bubbles cling to the side and bottom, liquid barely moving. Used for eggs a lot of times

Poaching

trapped heat circulates food. Water is found below the food item

Steaming

Long enough to brown the surface of the protein

Searing

Rack or griddle. Heat coming from below

Grill