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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