Potatoes, Grains, and Legumes

Edible, starchy tubers that come in several varieties.

• Squash

• Potatoes

• Rice

• Corn

A potentially harmful, bitter-tasting substance found in potatoes that have developed a greenish color.

• Solanine

• Tuberosm

• Creatine

• Phenols

Style of cooking in which potatoes are cooked directly from the raw state to the finished state by using one cooking method.

• Blanching

• Combination Cooking technique

• Multiple-Stage technique

• Single-Stage technique

Style of cooking in which potatoes are prepared using more than one cooking method.

• Multi-Stage technique

• Single-Stage technique

• Blanching

• Roasting

Recipe in which potatoes are pre-cooked and then fried with onions.

• Sauteed

• Risotta

• Lyonnaise

• Pilaf

Pan fried potato pancakes that are traditional in American Jewish cooking.

• Quinoa

• Risotto

• Lyonnaise

• Latkes

Edible seeds from pod producing plants.

• Legumes

• Tubers

• Fruit Vegetables

• Flowering Vegetables

Edible seed, often kidney shaped, from various plants of the legume family.

• Corn

• Bean

• Seed

• Tuber

Round, edible seed that is a plant and part of the Legume family.

• Quinoa

• Bean

• Pea

• Corn

Fruit composed of a hard shell and a seed, which is edible.

• Rice

• Grain

• Seed

• Nut