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Presentation transcript:

Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel

Potatoes, Grains and Pasta Chapter 22 — Part 2 Potatoes, Grains and Pasta Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel

Potatoes, Grains and Pasta Chapter 22 — Part 2 Potatoes, Grains and Pasta Class Name Instructor Name Date, Semester On Cooking Labensky, Hause & Martel

Key Terms al dente extrusion orzo

Learning Objectives After this lecture, you should be able to complete the following Learning Objectives 22.5 Identify pasta products 22.6 Make fresh pasta 22.7 Cook pasta 5

Learning Objective 22.5 Identify pasta products 6

22.5 Identify Pasta Products Italian-Style Pasta Fettuccine Spaghetti Capellini Ribbons

22.5 Identify Pasta Products Italian-Style Pasta Lasagna Spinach Fettuccine Ribbons

22.5 Identify Pasta Products Italian-Style Pasta Manicotti Ziti Rigatoni Tubes

22.5 Identify Pasta Products Italian-Style Pasta Penne Spira Tubes

22.5 Identify Pasta Products Italian-Style Pasta Conchiglie Extrusion Forcing dough through plates to create various shapes Farfalle Shapes

22.5 Identify Pasta Products Italian-Style Pasta Fusilli Rotelle Shapes

22.5 Identify Pasta Products Italian-Style Pasta Orzo Orzo Rice-shaped pasta Shapes

22.5 Identify Pasta Products Asian Noodles Flour Stick Wheat Noodles (without egg) Fresh Wheat and Egg Noodle Rice Vermicelli Cellophane Noodle Japanese Wheat Somen

Learning Objective 22.6 Make fresh pasta 15

Mixing Pasta Dough by Hand 22.6 Make Fresh Pasta Mixing Pasta Dough by Hand

22.6 Make Fresh Pasta Basic Pasta Dough

Rolling and Cutting Pasta Dough 22.6 Make Fresh Pasta Rolling and Cutting Pasta Dough

22.6 Make Fresh Pasta Preparing Ravioli

Learning Objective 22.7 Cook pasta 20

22.7 Cooking Pasta Orzo and Herb Salad

22.7 Cooking Pasta Fettuccine Carbonara Al dente “To the tooth”

Penne with Asparagus and Tomatoes 22.7 Cooking Pasta Penne with Asparagus and Tomatoes

22.7 Cooking Pasta Macaroni and Cheese

Baked Ziti with Fresh Tomato Sauce 22.7 Cooking Pasta Baked Ziti with Fresh Tomato Sauce

Chilled Chinese Noodle Salad 22.7 Cooking Pasta Chilled Chinese Noodle Salad

22.7 Cooking Pasta Spaetzle

Chapter Summary Identify pasta products Make fresh pasta Cook pasta 22.5 Identify pasta products 22.6 Make fresh pasta 22.7 Cook pasta 28

END Potatoes, Grains and Pasta On Cooking Chapter 22 – Part 2 Labensky, Hause & Martel