Basic Cooking Theory quiz - Rice and salads

The inedible fibrous outer layer of a grain

The starchy mass that forms most of the grain kernel

A tough but edible layer of a kernel

The embryo that forms the new plant when the seed sprouts

Rice that has the bran layer left on

A variety of long-grain rice, with higher amylose content, which makes the rice firmer.

A variety of short-grain rice, with higher amylopectin content, which makes the rice more sticky

Its molecule has properties that attract fats on one end and water en the other. Found in egg yolks, used to aid an emulsion.

A type of salad, made of one or more ingredients held together in a cohesive mass by a dressing

A temporary emulsion made by blending oil, acid and other flavorings until they forms a homogeneous sauce.