2. Pasta That is one spicy meat ball

3. 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

4. Categories of Pastas Categories of pastas See: Professional Cooking, 5th Edition, pp. 513-514 Macaroni Macaroni Egg pasta Egg pasta Semolina flour (Durham wheat) Semolina flour (Durham wheat) Farina flour Farina flour

5. Categories of Pastas Market forms Commercially dried Commercially refrigerated Commercially frozen

6. Commercial Italian pasta (pasta secca) shapes See: Professional Cooking, 5th Edition, p. 514 SpaghettiSpaghettiniVermicelli

7. Capellini (angel hair) Conchiglie (shells) Egg noodles Elbow macaroni Macaroni Farfalle (butterflies) Fiochetti (bow ties) Fussili (corkscrews) CanneloniLasagnaFettucciniManicottiPenne/mostaccioliOrzo Orecchiette (ears) RigatoniRottele/rotiniZiti

8. Commercial Asian pastas UdonSomenSoba Arrowroot vermicelli

9. Cooking pasta Basic technique Bring salted water to a rolling boil Bring salted water to a rolling boil Add the pasta to the water and stir to separate the strands/shapes Add the pasta to the water and stir to separate the strands/shapes Cook the pasta until just al dente (firm to the tooth) Cook the pasta until just al dente (firm to the tooth) Drain at once and serve as directed by the recipe Drain at once and serve as directed by the recipe

10. Dumplings Dumplings See: Professional Cooking, 5th Edition, pp. 527-528 Definition of dumplings

11. Dumplings Examples of dumpling products Standard dumplings Potato dumplings Gnocchi Matzo balls Kreplach Spatzele

12. Other wheat and grain products See: Professional Cooking, 5th Edition, pp. 505-506 Wheat berries BulgurFarroCouscousBarleyPolenta Hominy (pozole) GritsKasha