Potatoes that hold their shape with cooked but can also absorb moisture which can be great for mashing

(a)  

potatoes that are picked immaturely so that they have less starch content and are considered new potatoes

(a)  

high starch and low moisture potato that has thick skin that ranges from light to dark brownish red, popular for canning, baking, and casserole recipe

(a)  

from Asia and has more natural sugar than all potatoes flesh and skin range from white to deep red

(a)  

cross between a white russet potato and a yellow fleshed potato

(a)  

toxin found when potatoes are introduced to sunlight and chlorophyll starts to form

(a)  

chemical reaction between the air and sugars and starches in potatoes causing browning

(a)  

seeds from pod producing plants

(a)  

grasses that grow edible seeds

(a)  

steamed, dried, and crushed wheat

(a)  

rice that has its husk, bran, and germ removed and usually comes parboiled for quick cooking

(a)  

whole grain rice with the inedible husk removed but everything else in tact

(a)  

extra long rice that has been aged to reduce moisture with a fine and delicate texture

(a)  

long grain rice with aromatic and nutty flavor used traditionally for middle eastern and south asian cuisine

(a)  

long thin marsh grass grain that is dark brown and extremely chewy in texture with ca nutty flavor

(a)  

very short and fat rice with a high starch content and is creamy when stirred while cooking

(a)  

round and short grain rice that is very starchy and sticky when cooked with a sweet and mild flavor

(a)  

cooking technique of cooking grains of which the grain is sauteed briefly in fat then simmered in stock or water until absorbed

(a)  

rice sauteed in butter with onions and other araomatics then combined with stock that is added in several additions and stirred constantly to produce a creamy texture, al dente

(a)  

orginally from italy consisting of dough made from durum wheat, extruded, cut, or stamped into various shapes and cooked in salted boiling water and then served with a sauce

(a)  

a strip, ring, or tube of pasta typically made with egg and and eaten with a sauce or soup

(a)  

cooked balls of dough that often include a filling ingredient such as pork, vegetables, cheese or even sweets

(a)  

small and medium shaped tubed pasta but even those have specifiic names

(a)  

dough is rested to allow gluten strands that have been formed to relax

(a)  

a high starch low moisture potato

(a)  

medium starch medium moisture potato

(a)  

best cooking method for medium starch medium moisture potato

(a)  

low starch high moisture potato

(a)  

best cooking method for low starch and high moisture potato

(a)  

traditional bean in chili con carne

(a)  

the tradional bean in hummus

(a)  

traditonal beam used in baked beans

(a)  

bean used in succotash

(a)  

portective outer covering of a grain called the

(a)  

largest part of a grain and where all the starches and protein comes form

(a)  

smallest part of the grain that contains fat and is what is planted to grow

(a)  

water to rice ratio for polished white rice

(a)  

water to rice ratio for brown rice

(a)  

water to rice ratio for basmati rice

(a)  

water to rice ratio for jasmine rice

(a)  

water to rice ratio for aborio rice

(a)  

rice used in risotto

(a)  

corn ketnels that are dried to a fine or coarse texture

(a)  

dried corn kernals soaked in lye solution

(a)  

ground hominy popular on the south for hot cereals

(a)  

dried kernals cooked and soaked in limewater then gorund into a dough

(a)  

corn derived from meal

(a)  

whole crushed oat grain

(a)