Pasta - Past & Present 3:54

Pasta - Past & Present 3:54

Pasta A dish originally from Italy consisting of dough made from durum wheat and water, extruded or stamped into various shapes and typically cooked in boiling water.

Pasta Terms Al Dente (al-din-tay) An Italian term that means to the tooth. It is used to describe pasta cooked to a firm texture. Simmer To cook a food in a liquid just below the boiling point. Semolina High-gluten, granular substance made from the purified middle sections of durum wheat.

Pasta Terms Gluten The protein in wheat that makes it elastic. Kneading To work into uniform texture, by pressing folding and stretching. Well Method Method for making pasta. Make a well in the flour and add liquid in the middle slowly incorporating flour from and around.

Pasta Terms The formula for fresh pasta: 1 pound of flour 4 eggs 1 ounce of oil salt and water How do you determine the doneness of pasta? By tasting it and cooking it until it is al dente.

Types of Pasta 1. Over 100 varieties. 2.Different shapes, sizes, and flavors. 3.Color reflects flavor. 4.Fresh or dried.

Geometry of Pasta 4:00

Types of Pasta Lasagna Possibly one of the oldest types of pasta.

Types of Pasta Bow Ties The name is derived from the Italian word farfalla (butterfly).

Types of Pasta Wagon Wheel The name derives from the Italian word for little wheels.

Types of Pasta Linguine The name linguine means "little tongues" in Italian

Types of Pasta Rigatoni A type of pasta that is shaped like short, wide tubes.

Types of Pasta Spaghetti The plural form of the Italian word spaghetto, meaning "thin string" or "twine".

Types of Pasta Ziti/Penne Deriving from Latin penna meaning "feather" or "quill".

Types of Pasta Fettuccine Literally "little ribbons" in Italian.

Types of Pasta Rotini The name is supposed to derive from the Italian for twists, but the word "rotini" does not exist in Italian.

Types of Pasta Elbow The name derives from Italian maccheroni a generic term for hollow or tubular pasta.

Quality Characteristics of Pasta 1. Flour: High-protein semolina flour should be used. 2. Freshness: Pasta should be hard and brittle. It should snap cleanly.

Purchasing Pasta 1. Dried Pasta: Tube, flat, and shaped pasta available in bags and boxes. It should be brittle. 2. Fresh Pasta: Labor-intensive to make. Can be purchased from a pasta supplier or in frozen form.

Storing Pasta 1. Dried Pasta: Store in a dry place between 50ºF-70ºF. 2. Fresh Pasta: Wrap tightly and keep in the refrigerator.

How It s Made 5:28

5th 6 Weeks Project Due on or before April 15. 2 weeks away...

Ramen 1:52

Boiling Pasta 1. Use at least one gallon of water for each pound of pasta in a large enough stockpot for the pasta to move around freely. 2. Add about 1 oz. of salt per gallon of water. 3. Bring the water to a full boil and add the pasta. 4. Stir the pasta occasionally as it continues to boil for the indicated time.

Boiling Pasta 5. Test the pasta for doneness. If it cuts easily with a fork the pasta is done. 6. Drain it into a colander. 7. If serving immediately, just plate the pasta and serve it. If serving the pasta later, rinse it with cold, running tap water to halt the cooking process.

Boiling Pasta 2:40

Baking Pasta 1. Pasta is partially cooked before it is layered or stuffed. 2. Other ingredients are added and the dish is baked.

Baking Pasta Lasagna

Baking Pasta Stuffed Shells

Baking Pasta Manicotti

Baking Pasta Mac & Cheese

Baking Pasta 1:58

5th 6 Weeks Project Due on or before April 15. 2 weeks away...

Rice & Other Grains

History of rice 2:12

Rice & Grains Terms Barley A widely distributed cereal plant. The grain of this plant, used as food and in making beer, ale, and whiskey. Corn Also called Indian corn or maize. a tall cereal plant. The grain, seeds, or kernels of this plant, used for human food or for fodder.

Rice & Grains Terms Millet A cereal grass extensively cultivated in the East and in southern Europe for its small seed, or grain, used asfood for humans and fowls, but in the U.S. grown chiefly for fodder. Oats A cereal grass cultivated for its edible seed. Usually the seed of this plant is used as a food for humans and animals.

Rice & Grains Terms Rice The starchy seeds or grain of an annual marsh grass cultivated in warm climates and used for food. Rye A widely cultivated cereal grass. The seeds or grain of this plant, used for making flour and whiskey, and as a livestock feed.

Rice & Grains Terms Soy Beans A bushy Old World plant of the legume family, grown in the U.S., chiefly for forage and soil improvement. Used for food, as a livestock feed, and for a variety of other commercial uses. Wheat Used in the form of flour for making bread, cakes, etc., and for other culinary and nutritional purposes.

Types of Rice 1. Grain Types: Short-grain; Medium-grain; Long-grain. 2. Brown Rice. 3. White Rice. 4. Converted (parboiled) Rice. 5. Specialty Rices.

1. Barley It was one of the first cultivated grains and is now grown widely. Other Grains

2. Oats Most commonly, they are rolled or crushed into oatmeal, or ground into fine oat flour. Other Grains

3.Wheat Products Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are examples of grain products. Other Grains

4.Corn Products In just about everything we eat today... Other Grains

5. Polenta Cornmeal boiled into a porridge, and eaten directly or baked, fried or grilled. Other Grains

6. Hominy Food which consists of dried maize kernels. Some recipes using hominy include pozole. Hominy can be ground coarsely to make masa. Other Grains

Cooking Rice & Other Grains 1. Boiling Grains: Add grains to slightly salted boiling water and simmer until tender. 2. Steaming Grains: Add the appropriate amount of boiling liquid to the grain. Cover and cook until the liquid is completely absorbed by the grain.

Perfect rice 2:20

Rice Pilaf 2:37

Pilaf Method Involves sautéing the grain in oil or butter before adding the liquid. Onions, garlic, and seasonings may be added during the sautéing process. Once the grain is sautéed, a seasoned liquid is added. The grain is then usually cooked on the range or baked in the oven.

Risotto Method First, the grain is sautéed, and then a small amount of hot liquid often a soup stock is added. The grain is stirred until all the liquid is absorbed. This process of adding liquid and stirring the grain is continued until the grain is completely cooked.

Risotto Method (continued) Seasonings can be added to risotto after the sautéing stage. Risotto should be served immediately to maintain its texture and creamy consistency. Butter, olive oil, or cheese are often stirred in just before serving.

Risotto 4 Ways 13:07