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Definition
produced by adding a leavener to a basic pasta formula
can be used for larger dumplings in stew or other liquid |
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Definition
| can be covered and refrigerated for up to 2 days |
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Definition
Can be stored for more than 2 days
set tras in a warm, dry place for several days until the pasta has hardened and dried |
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Definition
should be slightly undercooked
-to reheat, bring enough salted water to a boil to generously cover pasta though not as much as required for cooking
-drop into water and allow to simmer long enough to heat through |
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| Pasta for banquet service |
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Definition
| use bowls or deep platters and mount the pasta to help conserve heat |
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Definition
sturdy pastas that will hold up well
-cook, preheat and serve as close to time put out as possible. Food will only last so long after being put out |
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| T/F- Dumplings are a specific type of fresh pasta, always served with stews and ragouts |
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Definition
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| T/F- Oil is frequently used in pasta doiugh to keep the dough pliable and easy to knead |
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Definition
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| T/F- Fresh pasta can be mixed using a food processor or electric mixer |
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Definition
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| T/F- Spatzle us made by forcing the dough through a pasta extrusion machine |
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Definition
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| T/F- In general, noodles can be mixed and prepared in the same manner as fresh pasta. |
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Definition
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| T/F- Dim sum is the term for Chinese pot stickers |
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Definition
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Term
| T/F- Fresh pasta and oodles can be covered and refrigerated for up to 2 days |
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Definition
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Term
| T/F- When cooking pasta, the amount of water needed will vary depending on whether the pasta is dry or fresh |
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Definition
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Term
| T/F- The Italian term "al dente" literally translates to 'to the death' |
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Definition
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Term
| T/F- A hearty sauce most successfully complements the delicate flavor of fresh pasta |
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Definition
False
-best paired with cream or butter-based sauce |
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Term
| When preparing pasta dough in food processor, the blended dough should appear |
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Definition
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Term
| After kneading and resting, the pasta dough should appear |
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Definition
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Term
| After kneading, pasta dough must rest/relax for |
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Definition
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Term
| The ratio of water to pasta is |
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Definition
| 1 gal of water to 1 lb of pasta. |
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Term
| In general, filled pasta require only a |
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Definition
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Term
| The three basic ways to mix pasta dough are _________, ________, or ____________. |
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Definition
| by hand, in a food processor, or electric mixer |
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Term
| Eggs are frequently included in fresh pasta to provide _________, _________, and ________. |
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Definition
| moisture, flavor, and structure |
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Term
| Long, flat pastas are generally served with _______, _____ sauces that will ____________. |
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Definition
| smooth, light sauces that will coat the strands evenly. |
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Term
| __________ can be simmered, poached, or baked; they may also be ________, __________, or _________. |
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Definition
| Dumplings. Steamed, pan fried, deep fried |
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Term
| As pasta cooks, it becomes ________ throughout; an _________ shows that the pasta is not completely cooked. |
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Definition
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Term
| Long, flat pasta pairs with |
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Definition
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| Tube or twisted pasta pair with |
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Definition
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| Fresh pasta is usually paired with |
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Definition
| light cream or butter sauces. |
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| Dried pasta is usually paired with |
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Definition
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Definition
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Term
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Definition
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| Proper storage of fresh pasta? Over long peroids of time? |
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Definition
sprinkle pasta with x to keep from sticking, hold the pasta on tray with plastic and cover with plastic
roll long strands into loose nests and arrange them on parchment lined sheet trays to dried then stored same as commercial dried pastas |
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Term
| What is the proper procedure for mixing pasta dough by hand? |
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Definition
combine flour salt in a bowl make a well in the center
place eggs, flavoring ingredients and oil in the well
quickly incorporate flour into liquid ingredients until a loose mass forms |
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Term
| How should cooked pasta be reheated for service? |
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Definition
bring salted water to boil
enough water to cover pasta but not as much for cooking
low pasta into water and let simmer just long enought o heat through |
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Term
| What types of sauce are appropriate for fresh pasta? dried pasta? filled pasta? |
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Definition
| cream or butter-based, heartier (meat), very light sauce |
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Term
| What types of flours are used to make fresh pasta? |
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Definition
All purpose flours
Replace percent flour with: whole wheat flour, semolina, cornmeal, buckwheat, rye, ground legumes |
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Term
| What are some of the flavorings used in pasta? |
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Definition
| eggs, salt, type of flour |
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Term
| What are the functions of egg and oil in pasta dough? |
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Definition
Egg: moisture, flavor, and structure
Oil: keeps dough pliable and easy to work with |
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Term
| Describe the proper technique for testing pasta for doneness |
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Definition
bite into a piece or strand
break apart a strand or piece and look at the interior |
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Term
| What are guidelines for serving and reheating pasta? |
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Definition
| rapidy cool and store pasta, reheat servings or batches as needed for service |
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Term
| What are the general guidelines in pairng sauces to different types of pasta? |
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Definition
long, flat pastas served with smooth, light sauces (cream or butter)
Tube pastas served with heavily structured sauces (meat or garnish of fresh veggies)
Fresh pasta served with ligh cream/butter sauce
Dried pasta served with heartier sauces (meat)
Filled pastas served with very light sauce |
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Term
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Definition
sweat aromatic vegetables in fat or oil until softened
heat liquid, add it to grains, and bring to simmer
whend one, remove pot from heat and let rest, covered, for 5 mins |
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Term
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Definition
parch the rice in oil after sweating aromatics
add the simmering liquid in parts
stir constantly until the entire amount of liquid has been incorporated, the rice is fully cooked, and risotto is creamy and thick |
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