Professional Documents
Culture Documents
LEARNING OBJECTIVES
To list the ingredients used in
making pasta
To understand the reasoning for
pasta shape selection
To design a pasta dish using a type
of pasta of your choice
To write the steps in making pasta
1.
2.
3.
4.
5.
BASIC
CATEGORIES
RIBBONS
SHAPES
TUBES
Pasta Shapes
There are more than 600 pasta shapes world wide
PASTA
VARIETY OF PASTA SHAPES,FILLED
SHELF LIFE/STORAGE
FRESH 3-5 DAYS/ REFRIGERATE
DRY 2 YEARS/COOL DRY PLACE
(AIRTIGHT)
COOKING METHODS/TIMES
PASTA DOUBLES IN SIZE WHEN
COOKED 1C DRY=2C COOKED
KEY TERMS
AL DENTE- MEANING FIRM TO THE
TOOTH
RIGATE-RIDGES
PESTO- AN HERB SAUCE MIXTURE
TO COAT PASTA
PASTA PREPARATION
BRING SALTED WATER TO A BOIL
ADD PASTA GRADUALLY
CONTINUE TO BOIL UNTIL AL DENTE
(UNCOVERED)
STIR GENTLY DURING COOKING
DRAIN
SERVE IMMEDIATELY
RINSE ONLY WHEN SERVING COLD!
ADD OIL WHEN STORING
MAKE SURE THERE IS ENOUGH WATER
Calories
189
Fat (g)
0.9
1.7
Protein (g)
Carbohydrate (g)
38
Cholesterol (mg)