| A | B |
|---|
| solanine | black or green spots on potatoes |
| grain | grass that grows edible seeds |
| whole grains | grains that have not been milled |
| milling | process that removes the germ, bran, and hull from grain |
| legumes | seeds from pod-producing plants |
| new potatoes | small, immature red potato usually boiled or steamed and often eaten with skin |
| latke | potato pancake |
| single-stage technique | single-stage technique that takes potatoes from raw state to finished stated with only one cooking method |
| multiple-stage technique | technique in which potatoes undergo several processes before finished |
| pilaf | grain is sauteed briefly in butter then simmered in liquid |
| risotto | Italian method -saute rice in butter with onions, them combine with stock and stir constantly |
| arborio | a special short grain rice (good for risotto) |
| al dente | pasta cooked firm to the bite |
| dumpling | small dough or batter item that can be steamed, poached, or simmered |
| spaetzle | German dumpling |
