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Pasta

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Powerpoint presentation of "Pasta" in Principles of food production (. …

Powerpoint presentation of "Pasta" in Principles of food production (.

Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.

Don't forget to follow me on twitter @joviinthecity

Thank You!

xoxo


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  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Disclaimer: I do not own the rights nor property of this powerpoint presentation. All rights reserved to the owner.   Don't forget to follow me on twitter @joviinthecity   Thank You!   xoxo -Jovi
  • Transcript

    • 1. PASTAPASTA
    • 2. PASTAPASTA – is Italian word for paste.– is Italian word for paste. Types of PastaTypes of Pasta  Commercial pastaCommercial pasta – is made from– is made from dough that has been shaped and dried.dough that has been shaped and dried. Checking quality – the best quality areChecking quality – the best quality are made from semolina, a high protein flourmade from semolina, a high protein flour from the inner part of durum wheatfrom the inner part of durum wheat kernelskernels  Fresh pastaFresh pasta – is made from white,– is made from white, unbleached flour or durum flour andunbleached flour or durum flour and fresh eggs.fresh eggs.  Over 100 varietiesOver 100 varieties  And has different shapes and sizesAnd has different shapes and sizes  Color reflects flavorColor reflects flavor
    • 3. TYPES OF PASTATYPES OF PASTA
    • 4. TYPES OF PASTATYPES OF PASTA Filled PastaFilled Pasta
    • 5. TYPES OF PASTATYPES OF PASTA
    • 6. Purchasing PastaPurchasing Pasta  Dried Pasta:Dried Pasta: Tube, flat,Tube, flat, and shaped pastaand shaped pasta available in bags andavailable in bags and boxes. It should beboxes. It should be brittle.brittle.  Fresh Pasta:Fresh Pasta: Labor-Labor- intensive to make. Canintensive to make. Can be purchased from abe purchased from a pasta supplier or inpasta supplier or in frozen form.frozen form.
    • 7. PREPARING FRESH PASTAPREPARING FRESH PASTA LONG PASTALONG PASTA
    • 8. MAKING OF STUFFING PASTAMAKING OF STUFFING PASTA RAVIOLIRAVIOLI
    • 9. MAKING OF STUFFING PASTAMAKING OF STUFFING PASTA RAVIOLIRAVIOLI
    • 10. Stuffing PastaStuffing Pasta 1.1. Determine the pasta to be used.Determine the pasta to be used. 2.2. Prepare the pasta by cooking it in boiling salted water.Prepare the pasta by cooking it in boiling salted water. You can use either dry or fresh pasta. The cookingYou can use either dry or fresh pasta. The cooking time will depend on the form of pasta used. It will alsotime will depend on the form of pasta used. It will also depend on whether you will fully or partially cook thedepend on whether you will fully or partially cook the pasta.pasta. 3.3. Make the filling and chill in the refrigerator.Make the filling and chill in the refrigerator. 4.4. Drain the pasta and shock it in cold water to stop theDrain the pasta and shock it in cold water to stop the cooking process. Drain and rinse.cooking process. Drain and rinse. 5.5. Test the pasta for doneness. If it cuts easily with a forkTest the pasta for doneness. If it cuts easily with a fork the pasta is done.the pasta is done.
    • 11. Stuffing PastaStuffing Pasta 6.6. Ladle a small amount ofLadle a small amount of sauce into the bottom of thesauce into the bottom of the baking dish or hotel pan.baking dish or hotel pan. 7.7. Use a pastry bag to pipeUse a pastry bag to pipe the filling into the cookedthe filling into the cooked pasta.pasta. 8.8. Place the stuffed pasta intoPlace the stuffed pasta into the baking dish and ladle athe baking dish and ladle a small amount of sauce oversmall amount of sauce over the filled pasta.the filled pasta. 9.9. Bake as indicated on theBake as indicated on the standardized recipe.standardized recipe.
    • 12. COOKING PASTACOOKING PASTA
    • 13. COOKING PASTACOOKING PASTA  Pasta should be cooked al dente, or “to the tooth”. This means that cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy. Much of the pleasure of eating pasta is its texture (that’s why there are so many shapes), and this is lost if it is overcooked.  Many suggestions have been made for testing doneness, but none is more reliable than breaking off a very small piece and tasting it. As soon as the pasta is al dente, the cooking must be stopped at once. Half a minute extra is enough to overcook it.
    • 14.  Cooking times differ for every shape and size of pasta. Timing also depends on the kind of flour used and the moisture content. Times indicated on the package are often too long.  Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 1 ½ minutes to cook after the water has returned to a boil. COOKING PASTACOOKING PASTA
    • 15. Boiling PastaBoiling Pasta 1.1. Use at least one gallon of water for eachUse at least one gallon of water for each pound of pasta in a large enough stockpotpound of pasta in a large enough stockpot for the pasta to move around freely.for the pasta to move around freely. 2.2. Add about 1 oz. of salt per gallon of water.Add about 1 oz. of salt per gallon of water. 3.3. Bring the water to a full boil and add theBring the water to a full boil and add the pasta.pasta. 4.4. Stir the pasta occasionally as it continuesStir the pasta occasionally as it continues to boil for the indicated time.to boil for the indicated time. 5.5. Test the pasta for doneness. If it cuts easilyTest the pasta for doneness. If it cuts easily with a fork the pasta is done.with a fork the pasta is done. 6.6. Drain it into a colander.Drain it into a colander. 7.7. If serving immediately, just plate the pastaIf serving immediately, just plate the pasta and serve it. If serving the pasta later, rinseand serve it. If serving the pasta later, rinse it with cold, running tap water to halt theit with cold, running tap water to halt the cooking process.cooking process.
    • 16. Baking PastaBaking Pasta  Pasta is partiallyPasta is partially cooked before it iscooked before it is layered or stuffed.layered or stuffed.  Other ingredients areOther ingredients are added and the dish isadded and the dish is baked.baked.
    • 17.  Disclaimer: I do not own the rights norDisclaimer: I do not own the rights nor property of this powerpoint presentation.property of this powerpoint presentation. All rights reserved to the owner.All rights reserved to the owner.  Don't forget to follow me on twitterDon't forget to follow me on twitter @joviinthecity@joviinthecity  Thank You!Thank You!