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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel. Chapter 22 — Part 2. Potatoes, Grains and Pasta. Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel. On Cooking Labensky, Hause & Martel. Chapter 22 — Part 2. Potatoes, Grains and Pasta. Class Name Instructor Name

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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

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  1. Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

  2. Chapter 22 — Part 2 Potatoes, Grainsand Pasta Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel

  3. Chapter 22 — Part 2 Potatoes, Grainsand Pasta Class Name Instructor Name Date, Semester On Cooking Labensky, Hause & Martel

  4. Key Terms al dente extrusion orzo

  5. Learning Objectives 22.6 22.5 22.7 After this lecture, you should be able tocomplete the following Learning Objectives Identify pasta products Make fresh pasta Cook pasta

  6. Learning Objective 22.5 Identify pasta products

  7. 22.5 Identify Pasta Products • Italian-Style Pasta Fettuccine Spaghetti Capellini Ribbons

  8. 22.5 Identify Pasta Products Lasagna Spinach Fettuccine • Italian-Style Pasta Ribbons

  9. 22.5 Identify Pasta Products Manicotti Ziti Rigatoni • Italian-Style Pasta Tubes

  10. 22.5 Identify Pasta Products Penne Spira • Italian-Style Pasta Tubes

  11. 22.5 Identify Pasta Products Conchiglie Farfalle • Italian-Style Pasta Extrusion Forcing doughthrough platesto createvarious shapes Shapes

  12. 22.5 Identify Pasta Products Fusilli Rotelle • Italian-Style Pasta Shapes

  13. 22.5 Identify Pasta Products Orzo • Italian-Style Pasta Orzo Rice-shaped pasta Shapes

  14. 22.5 Identify Pasta Products Flour StickWheat Noodles (without egg) Fresh Wheatand Egg Noodle Rice Vermicelli CellophaneNoodle Japanese WheatSomen • Asian Noodles

  15. Learning Objective 22.6 Makefreshpasta

  16. 22.6 Make Fresh Pasta • Mixing PastaDough by Hand

  17. 22.6 Make Fresh Pasta Basic Pasta Dough

  18. 22.6 Make Fresh Pasta Rolling and Cutting Pasta Dough

  19. 22.6 Make Fresh Pasta Preparing Ravioli

  20. Learning Objective 22.7 Cookpasta

  21. 22.7 Cooking Pasta • Orzo and Herb Salad

  22. 22.7 Cooking Pasta • Fettuccine Carbonara Al dente “To the tooth”

  23. 22.7 Cooking Pasta • Penne with Asparagus and Tomatoes

  24. 22.7 Cooking Pasta • Macaroni and Cheese

  25. 22.7 Cooking Pasta • Baked Zitiwith FreshTomato Sauce

  26. 22.7 Cooking Pasta • Chilled Chinese Noodle Salad

  27. 22.7 Cooking Pasta • Spaetzle

  28. Chapter Summary 22.6 22.5 22.7 Identify pasta products Make fresh pasta Cook pasta

  29. Chapter 22 – Part 2 Potatoes, Grainsand Pasta END On Cooking Labensky, Hause & Martel

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