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Pasta

Pasta. That is one spicy meat ball. Pasta and noodles. Identify at least twelve varieties (shapes) of commercial pasta and their intended use or type of companion sauce Successfully team-prepare an instructor-selected pasta recipe Identify at least three varieties of stuffed pasta.

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Pasta

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  1. Pasta That is one spicy meat ball

  2. Pasta and noodles • Identify at least twelve varieties (shapes) of commercial pasta and their intended use or type of companion sauce • Successfully team-prepare an instructor-selected pasta recipe • Identify at least three varieties of stuffed pasta

  3. Categories of Pastas • Categories of pastas See: Professional Cooking, 5th Edition, pp. 513-514 • Macaroni • Egg pasta • Semolina flour (Durham wheat) • Farina flour

  4. Categories of Pastas • Market forms • Commercially dried • Commercially refrigerated • Commercially frozen

  5. Commercial Italian pasta (pasta secca) shapes See: Professional Cooking, 5th Edition, p. 514 • Spaghetti • Spaghettini • Vermicelli

  6. Capellini (angel hair) Conchiglie (shells) Egg noodles Elbow macaroni Macaroni Farfalle (butterflies) Fiochetti (bow ties) Fussili (corkscrews) Canneloni Lasagna Fettuccini Manicotti Penne/mostaccioli Orzo Orecchiette (ears) Rigatoni Rottele/rotini Ziti Commercial Italian pasta (pasta secca) shapes See: Professional Cooking, 5th Edition, p. 514

  7. Commercial Asian pastas • Udon • Somen • Soba • Arrowroot vermicelli

  8. Cooking pasta • Basic technique • Bring salted water to a rolling boil • Add the pasta to the water and stir to separate the strands/shapes • Cook the pasta until just al dente (firm to the tooth) • Drain at once and serve as directed by the recipe

  9. Dumplings • Dumplings See: Professional Cooking, 5th Edition, pp. 527-528 • Definition of dumplings

  10. Dumplings • Examples of dumpling products • Standard dumplings • Potato dumplings • Gnocchi • Matzo balls • Kreplach • Spatzele

  11. Other wheat and grain products See: Professional Cooking, 5th Edition, pp. 505-506 • Wheat berries • Bulgur • Farro • Couscous • Barley • Polenta • Hominy (pozole) • Grits • Kasha

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