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Pasta: PowerPoint Presentation

Pasta:

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Pasta:

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Presentation Transcript

  1. Pasta: Understanding Pasta

  2. Kinds, Characteristics, and Quality Factors • Commercial pasta: made from dough and has been shaped and dried. • Macaroni: made from flour and water. • Includes: spaghetti, lasagna, elbow macaroni. • Egg pasta: contains at least 5 ½% egg solids in addition to the flour and water. Sold as flat noodles of different widths. • Checking Quality: The best is made out of semolina flour, high protein. Lower quality is made out of farina, a softer flour. Click for Photo

  3. Kinds, Characteristics, and Quality Factors • Fresh Pasta: made from flour and eggs, and sometimes, a small quantity of water and/or oil.

  4. Types of PastaDetermined by Shape and Size

  5. Types of PastaDetermined by Shape and Size (continued) Click for Photo

  6. Cooking Pasta • Pasta should be al dente, “to the tooth”. • Should stop the cooking when the pasta is still firm to the bite, not soft or mushy. • Cooking times vary depending on the shape and size of the pasta. • To test for doneness, sample a piece of the pasta. • Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 1 ½ minutes to cook after the water has returned to a boil.

  7. Procedure for Cooking Pasta • Use at least 4 quarts of boiling, salted water per pound of pasta. • Have the water rapidly boiling and drop in the pasta. Gently stir to prevent sticking.

  8. Procedure for Cooking Pasta • As soon as it is al dente, drain. Cool immediately if using for a pasta salad. • If the pasta is to be held, gently toss with a small amount of oil to keep it from sticking.

  9. Yields • One pound of dried pasta yields 3 pounds of cooked pasta. • This is enough for 4 – 6 main course portions. • One pound of fresh pasta yields 2 – 2 ½ pounds of cooked pasta. Yield Chart End Show

  10. Commercial/Dry Pasta Previous Photo Return

  11. Commercial/Dry Pasta Return Next Photo

  12. Yields for Dry and Fresh Pasta Return

  13. Return