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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel. Chapter 22 — Part 2. Potatoes, Grains and Pasta. Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel. On Cooking Labensky, Hause & Martel. Chapter 22 — Part 2. Potatoes, Grains and Pasta. Class Name Instructor Name
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Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel
Chapter 22 — Part 2 Potatoes, Grainsand Pasta Sarah R. Labensky, CCP Alan M. Hause Priscilla A. Martel On Cooking Labensky, Hause & Martel
Chapter 22 — Part 2 Potatoes, Grainsand Pasta Class Name Instructor Name Date, Semester On Cooking Labensky, Hause & Martel
Key Terms al dente extrusion orzo
Learning Objectives 22.6 22.5 22.7 After this lecture, you should be able tocomplete the following Learning Objectives Identify pasta products Make fresh pasta Cook pasta
Learning Objective 22.5 Identify pasta products
22.5 Identify Pasta Products • Italian-Style Pasta Fettuccine Spaghetti Capellini Ribbons
22.5 Identify Pasta Products Lasagna Spinach Fettuccine • Italian-Style Pasta Ribbons
22.5 Identify Pasta Products Manicotti Ziti Rigatoni • Italian-Style Pasta Tubes
22.5 Identify Pasta Products Penne Spira • Italian-Style Pasta Tubes
22.5 Identify Pasta Products Conchiglie Farfalle • Italian-Style Pasta Extrusion Forcing doughthrough platesto createvarious shapes Shapes
22.5 Identify Pasta Products Fusilli Rotelle • Italian-Style Pasta Shapes
22.5 Identify Pasta Products Orzo • Italian-Style Pasta Orzo Rice-shaped pasta Shapes
22.5 Identify Pasta Products Flour StickWheat Noodles (without egg) Fresh Wheatand Egg Noodle Rice Vermicelli CellophaneNoodle Japanese WheatSomen • Asian Noodles
Learning Objective 22.6 Makefreshpasta
22.6 Make Fresh Pasta • Mixing PastaDough by Hand
22.6 Make Fresh Pasta Basic Pasta Dough
22.6 Make Fresh Pasta Rolling and Cutting Pasta Dough
22.6 Make Fresh Pasta Preparing Ravioli
Learning Objective 22.7 Cookpasta
22.7 Cooking Pasta • Orzo and Herb Salad
22.7 Cooking Pasta • Fettuccine Carbonara Al dente “To the tooth”
22.7 Cooking Pasta • Penne with Asparagus and Tomatoes
22.7 Cooking Pasta • Macaroni and Cheese
22.7 Cooking Pasta • Baked Zitiwith FreshTomato Sauce
22.7 Cooking Pasta • Chilled Chinese Noodle Salad
22.7 Cooking Pasta • Spaetzle
Chapter Summary 22.6 22.5 22.7 Identify pasta products Make fresh pasta Cook pasta
Chapter 22 – Part 2 Potatoes, Grainsand Pasta END On Cooking Labensky, Hause & Martel