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my pasta is ____ ____ ____ ____ is the most widely available variety of Italian superfine rice ____ ____ is highly nutritious and an excellent source of fiber. ____ ____ is a kitchen utensil used to strain foods such as pasta or to rinse vegetables. ____ ____ is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling. ____ ____ is a kind of stew that is cooked slowly in an oven. ____ ____ is a tissue produced inside the seeds of most of the flowering plants following fertilization. ____ ____ a varied family of dumplings in Italian cuisine. ____ ____ is a small, hard, dry seed, with or without an attached hull or fruit layer, harvested for human or animal consumption. The outer pod or shell covering a seed or fruit. ____ ____ is also called a husk. ____ ____ is a type of potato pancake or fritter in Ashkenazi Jewish cuisine that is traditionally prepared to celebrate Hanukkah. ____ l____ is a plant in the family Fabaceae or the fruit or seed of such a plant. ____ is the ____ of machining using rotary cutters to remove material by advancing a cutter into a workpiece. ____ ____ is defined as a sampling method that divides the population into groups for conducting research. ____ are filled ____ made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. ____ ____ sautéed with aromatics before cooking in broth to create seasoned rice with more defined rice grains. The ____ ____ process involves a time when the meat finishes the first stage of cooking and begins to rest in order to allow juices to be redistributed ____ is a northern ____ rice dish cooked with broth until it reaches a creamy consistency. ____ ____ is a utensil consisting of a wire or plastic mesh held in a frame, used for straining solids from liquids, for separating coarser from finer particles, or for reducing soft solids to a pulp. In the ____ ____ technique, take potatoes directly from the raw state to the finished state by using one cooking method. ____ is a ____ created by various plants in the genus Solanum, such as the potato plant. ____ is a type of ____ made with fresh eggs, typically serving as a side for meat dishes with gravy. ____ flour is ____ flour produced by the traditional process of grinding grain between two millstones. ____ are enlarged structures in some plant species used as storage organs for ____ These ____ ____ are either present in their whole form or ground into a flour while retaining all parts of the seed (bran, germ and endosperm).

Vocab Poject 11

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