Pasta can be categorized as either fresh or dried. Fresh pasta includes shapes like fettuccine and lasagna noodles, while dried pasta includes spaghetti and penne. Pasta is typically made from durum wheat semolina or all-purpose flour mixed with water and formed into shapes. The document provides details on different types of pasta, sauces, and cooking methods.
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
SOUP aka Potage is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted.
About stocks, its classification, guidelines in preparing, ingredients and different kind of spices and seasoning.. resources from kto12 grade 10 lesson.
SOUP aka Potage is a primarily liquid food, generally served warm (but may be cool or cold), that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted.
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!
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Beef cuts its helps you to know the Different types of cutting style,serving style where are there comes from mean which part of the body meat,and there protin and nutrition facts
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
soup is a liquid food consisting of meat , seafood, vegetables, cereals or poultry. types of soups thin soups,thick soups,special and national soups.
consommes
broths
purees
bisques
coulis
veloutes
chowders
and international soups.
Roux – is a cooked mixture of equal part by weigh of fat and flour.
1. FAT
Butter – using clarified butter result to finest sauces because of its flavor
b. Margarine – used as substitute for butter because of its lower cost.
Animal Fat – chicken fat, lard
d. Vegetable oil and shortening
2. FLOUR - is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. -the thickening power of flour depends on its starch content.
Kinds of Roux
White Roux
Cooked just enough to cook the raw taste of flour:
Used for béchamel and other white sauce.
Blond Roux
Cooked a little longer to a slightly darker color.
Used for veloutes.
Brown Roux
Cooked to a light brown color and a nutty aroma.
Flour maybe browed before adding to the fat. It contributes flavor and color to the brown sauce.
Group Activity:
Direction: Students will group into 5.
Group 1 – Make an advertisement about butter and margarine.
Group 2 – Broadcasting of animal fat & Vegetable oil.
Group 3 – Make a short poem about flour.
Group 4 – Compose a song of the kinds of roux
Group 5 – Dramatic scene of the procedure of roux.
Rubrics:
Clarity - 30%
Knowledge – 30%
Content – 40%
Direction: Read the question carefully and write your answer in a ¼ sheet of paper. 10 minutes to answer.
A roux used for béchamel and white sauces based on milk.
A type of fat can be used for roux but it has no flavor.
A thickening agent used in the making roux.
Act as a substitute for butter because of its lower cost.
It is a kind of roux cooked to a slightly darker color.
It is a mixture of equal part of fat and flour by weight.
It is a kind of roux cooked to a light brown color and nutty aroma.
Chicken and pasta pair up with lemon and red pepper for a spicy, zesty, delicious dish from www.gourmetrecipe.com.
http://www.gourmetrecipe.com/recipes/garlic-chicken-and-pasta
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
Beef cuts its helps you to know the Different types of cutting style,serving style where are there comes from mean which part of the body meat,and there protin and nutrition facts
• Sauces
• “The sauce is to culinary art what grammar is to language.”
• Gastronomer
• Presented by:
• Manjeet Nehra(16)
• Mudit Grover(18)
• Sauces
Sauces are liquid or semi-liquid mixtures.
Sauces are liquid that has been thickened by either:
Egg yolks
Roux
Cornflour , Arrowroot or Starch
Reducing cooking liquor or stock.
• Importance of Sauces
Enhances flavours.
Some sauces helps in digestion. Ex: Mint Sauce , Apple Sauce with roast pork.
Enhances nutritional value of food.
Provides moisture , colour & shine to the food.
• Chef De Saucier
Responsible for most of the sauces made in the kitchen of the Hotels.
He holds the one of the most demanding jobs of the kitchen in Hotels.
• Sauce Boats
A sauce boat, gravy boat or sauciere is a boat-shaped pitcher in which sauce is served. It often sits on a matching plate, sometimes attached to the pitcher, to catch dripping sauce.
Mainly Sauce is
served in this sauce
boat in 5* Hotels.
• Basic Sauces
These are the Six Basic types of Sauces originated from French Cuisine.
• White Sauce
Also known as “Bechamel Sauce.”
Prepared with white Roux & mildly flavoured with onion.
Can be used as an ingredient in baked pasta recipes.
Some of the basic derivatives are
Cheese Sauce
Mustard Sauce
• Veloute
Prepared from light brown roux and stock.
It get it’s name from the type of stock used.
Ex : Fish Stock & Blond roux-Chicken veloute
Some of the basic Derivaitives are
Caper Mutton Velloute
Aurore Chicken Veloute
• Hollandaise
Warm yellow and rich sauce.
An emulsion of butter , lemmon juice , and egg yolk.
Particularly delicious on seafood, vegetables and eggs.
Some of the basic derivatives are
Noisette
Mustard
• Tomato Sauce
A Red kitchen Sauce.
This type of sauce may be referred to as Coulis.
Served with “Pasta” , “Eggs” , “Fish” & “Meat”.
Some of the basic derivatives are
Tomated Chaudfroid
Barbecue
• Brown Sauce
Also known as Espagnole sauce.
Made from Brown Roux and Brown Stock.
Eaten with meals and dishes such as full breakfast , bacon , Sandwiches or chips and baked beans.
Some of the basic derivatives are
Lyonnaise
Robert
• Mayonnaise
Basic cold sauce.
Used as a salad dressing.
Also used as a shiny flavourful coating to decorate cold dishes.
Basic derivative is
Chantilly
Thank You
soup is a liquid food consisting of meat , seafood, vegetables, cereals or poultry. types of soups thin soups,thick soups,special and national soups.
consommes
broths
purees
bisques
coulis
veloutes
chowders
and international soups.
Roux – is a cooked mixture of equal part by weigh of fat and flour.
1. FAT
Butter – using clarified butter result to finest sauces because of its flavor
b. Margarine – used as substitute for butter because of its lower cost.
Animal Fat – chicken fat, lard
d. Vegetable oil and shortening
2. FLOUR - is a powder made by grinding raw grains, roots, beans, nuts, or seeds. It is used to make many different foods. -the thickening power of flour depends on its starch content.
Kinds of Roux
White Roux
Cooked just enough to cook the raw taste of flour:
Used for béchamel and other white sauce.
Blond Roux
Cooked a little longer to a slightly darker color.
Used for veloutes.
Brown Roux
Cooked to a light brown color and a nutty aroma.
Flour maybe browed before adding to the fat. It contributes flavor and color to the brown sauce.
Group Activity:
Direction: Students will group into 5.
Group 1 – Make an advertisement about butter and margarine.
Group 2 – Broadcasting of animal fat & Vegetable oil.
Group 3 – Make a short poem about flour.
Group 4 – Compose a song of the kinds of roux
Group 5 – Dramatic scene of the procedure of roux.
Rubrics:
Clarity - 30%
Knowledge – 30%
Content – 40%
Direction: Read the question carefully and write your answer in a ¼ sheet of paper. 10 minutes to answer.
A roux used for béchamel and white sauces based on milk.
A type of fat can be used for roux but it has no flavor.
A thickening agent used in the making roux.
Act as a substitute for butter because of its lower cost.
It is a kind of roux cooked to a slightly darker color.
It is a mixture of equal part of fat and flour by weight.
It is a kind of roux cooked to a light brown color and nutty aroma.
Chicken and pasta pair up with lemon and red pepper for a spicy, zesty, delicious dish from www.gourmetrecipe.com.
http://www.gourmetrecipe.com/recipes/garlic-chicken-and-pasta
American fast food and health hazard and their Solution for diet optimizationMohammad masum Anwar
Food is very essential for growing and doing work for everyday life to keep every work in pace and also updated, Most of our activity and their efficiency depend on food and we must care taking food which is clean and healthy.
Cooking can be a great way to unwind after a long day. It can also be a fun family activity. We put together a few simple meals that put the yum in yummy.
Cooking can be a great way to unwind after a long day. It can also be a fun family activity. We put together a few simple meals that put the yum in yummy.
Easy food to make at home for lunch: Quick and Delicious Meal IdeasDiechen
there are plenty of easy and delicious lunch options that you can make at home. Sandwiches, wraps, salads, pasta dishes, soups, stews, and stir-fries are all simple and nutritious options that you can customize to your liking. By making your own meals at home, you can ensure that you are using fresh and healthy ingredients, controlling the portions, and saving money in the long run.
Don't be intimidated by cooking - start with simple recipes and gradually work your way up to more complex ones. Experiment with different flavors and ingredients, and don't be afraid to make mistakes - cooking is all about learning and having fun.
So next time you're looking for a quick and easy lunch, consider making one of these simple dishes at home. Your taste buds and your wallet will thank you!
Salads are featured throughout the menu, from breakfast to lunch and at dinner. they can be accompaniment to another dish, an appetizer, or hors d' oeuvre or a main course. Culinary Essentials p. 695
Lose Weight Without Eating Less!
Simple Recipes For Your Weight Loss Success!
You don't have to spend a ton of money or hours without end in the kitchen to lose a few pounds. These easy and savory recipes for breakfast, lunch, dinner, snacks, dessert and drinks in MEAL PREP provide your complete daily meal needs for the whole month. Enjoy the taste of the latest culinary requirements for weight loss. Learn to prepare and enjoy the most delicious recipes from all over the world,
while maintaining your desired waistline.
This cookbook covers;
Breakfast Recipes; Spinach frittata, mushroom and bell pepper Omelet, and more.
Salad recipes; tomato and basil, pear-walnut, and more.
Snack recipes; broccoli-sesame stir-fry, blueberry nut trail mix, and more.
Soup recipes; summer gazpacho, curried sweet potato soup, and more.
Vegan recipes; kale frittata, tofu sloppy joes, and more.
Seafood recipes; shrimp scampi, salmon ceviche, and more.
Chicken recipes; Tuscan chicken, chicken adobo, and more.
Meat recipes; garlicky lamb stew, pork chops with gingered applesauce, and more.
Dessert recipes; blueberry ambrosia, cranberry compote, and more.
Sauces and dressings; pecan pesto, spinach pesto, and more.
Smoothies; ginger-berry smoothies, green smoothies, and more.
What is Food and Beverage Department
▪ One of the department in hotel which is serve for food and beverage during the guests stay...
▪ The largest department on board comprising of various area working together to cater our guest’s food and beverage needs.
Artificial Reefs by Kuddle Life Foundation - May 2024punit537210
Situated in Pondicherry, India, Kuddle Life Foundation is a charitable, non-profit and non-governmental organization (NGO) dedicated to improving the living standards of coastal communities and simultaneously placing a strong emphasis on the protection of marine ecosystems.
One of the key areas we work in is Artificial Reefs. This presentation captures our journey so far and our learnings. We hope you get as excited about marine conservation and artificial reefs as we are.
Please visit our website: https://kuddlelife.org
Our Instagram channel:
@kuddlelifefoundation
Our Linkedin Page:
https://www.linkedin.com/company/kuddlelifefoundation/
and write to us if you have any questions:
info@kuddlelife.org
"Understanding the Carbon Cycle: Processes, Human Impacts, and Strategies for...MMariSelvam4
The carbon cycle is a critical component of Earth's environmental system, governing the movement and transformation of carbon through various reservoirs, including the atmosphere, oceans, soil, and living organisms. This complex cycle involves several key processes such as photosynthesis, respiration, decomposition, and carbon sequestration, each contributing to the regulation of carbon levels on the planet.
Human activities, particularly fossil fuel combustion and deforestation, have significantly altered the natural carbon cycle, leading to increased atmospheric carbon dioxide concentrations and driving climate change. Understanding the intricacies of the carbon cycle is essential for assessing the impacts of these changes and developing effective mitigation strategies.
By studying the carbon cycle, scientists can identify carbon sources and sinks, measure carbon fluxes, and predict future trends. This knowledge is crucial for crafting policies aimed at reducing carbon emissions, enhancing carbon storage, and promoting sustainable practices. The carbon cycle's interplay with climate systems, ecosystems, and human activities underscores its importance in maintaining a stable and healthy planet.
In-depth exploration of the carbon cycle reveals the delicate balance required to sustain life and the urgent need to address anthropogenic influences. Through research, education, and policy, we can work towards restoring equilibrium in the carbon cycle and ensuring a sustainable future for generations to come.
Diabetes is a rapidly and serious health problem in Pakistan. This chronic condition is associated with serious long-term complications, including higher risk of heart disease and stroke. Aggressive treatment of hypertension and hyperlipideamia can result in a substantial reduction in cardiovascular events in patients with diabetes 1. Consequently pharmacist-led diabetes cardiovascular risk (DCVR) clinics have been established in both primary and secondary care sites in NHS Lothian during the past five years. An audit of the pharmaceutical care delivery at the clinics was conducted in order to evaluate practice and to standardize the pharmacists’ documentation of outcomes. Pharmaceutical care issues (PCI) and patient details were collected both prospectively and retrospectively from three DCVR clinics. The PCI`s were categorized according to a triangularised system consisting of multiple categories. These were ‘checks’, ‘changes’ (‘change in drug therapy process’ and ‘change in drug therapy’), ‘drug therapy problems’ and ‘quality assurance descriptors’ (‘timer perspective’ and ‘degree of change’). A verified medication assessment tool (MAT) for patients with chronic cardiovascular disease was applied to the patients from one of the clinics. The tool was used to quantify PCI`s and pharmacist actions that were centered on implementing or enforcing clinical guideline standards. A database was developed to be used as an assessment tool and to standardize the documentation of achievement of outcomes. Feedback on the audit of the pharmaceutical care delivery and the database was received from the DCVR clinic pharmacist at a focus group meeting.
WRI’s brand new “Food Service Playbook for Promoting Sustainable Food Choices” gives food service operators the very latest strategies for creating dining environments that empower consumers to choose sustainable, plant-rich dishes. This research builds off our first guide for food service, now with industry experience and insights from nearly 350 academic trials.
Natural farming @ Dr. Siddhartha S. Jena.pptxsidjena70
A brief about organic farming/ Natural farming/ Zero budget natural farming/ Subash Palekar Natural farming which keeps us and environment safe and healthy. Next gen Agricultural practices of chemical free farming.
Micro RNA genes and their likely influence in rice (Oryza sativa L.) dynamic ...Open Access Research Paper
Micro RNAs (miRNAs) are small non-coding RNAs molecules having approximately 18-25 nucleotides, they are present in both plants and animals genomes. MiRNAs have diverse spatial expression patterns and regulate various developmental metabolisms, stress responses and other physiological processes. The dynamic gene expression playing major roles in phenotypic differences in organisms are believed to be controlled by miRNAs. Mutations in regions of regulatory factors, such as miRNA genes or transcription factors (TF) necessitated by dynamic environmental factors or pathogen infections, have tremendous effects on structure and expression of genes. The resultant novel gene products presents potential explanations for constant evolving desirable traits that have long been bred using conventional means, biotechnology or genetic engineering. Rice grain quality, yield, disease tolerance, climate-resilience and palatability properties are not exceptional to miRN Asmutations effects. There are new insights courtesy of high-throughput sequencing and improved proteomic techniques that organisms’ complexity and adaptations are highly contributed by miRNAs containing regulatory networks. This article aims to expound on how rice miRNAs could be driving evolution of traits and highlight the latest miRNA research progress. Moreover, the review accentuates miRNAs grey areas to be addressed and gives recommendations for further studies.
2. Pasta is a staple food of traditional Italian cuisine, with the
first reference dating to 1154 in Sicily
Two Categories of Pasta
Fresh Pasta
. Fettuccine, pappardelle, and lasagna, ravioli, tortellini, and
cannelloni
Dried Pasta
Spaghetti, penne, rigatoni, linguine, orecchiette, fusilli
,etc.
Pastaintroduction
chefqtrainer.blogspot.com
3. What is Pasta Made From?
Pasta is made from durum wheat semolina or all
purpose flour mixed with water, which is then
kneaded and formed into various shapes; it is dried
and cooked prior to eating.
Sometimes pasta may contain other ingredients such
as the flour of certain other grains, eggs or
vegetables.
These ingredients can be mixed to form the dough
before it is dried, like in the case of egg pasta, or they
can be added as a filling, in the case of filled pasta
like ravioli.
chefqtrainer.blogspot.com
4. Types of Pasta
Unique Shapes: Fusilli, Farfalle, Gemelli, Orecchiette,
Gnocchi, etc.
Tubular Pasta: Bucatini, Maccheroni, Penne, Rigatoni,
Ziti, etc
Strand Pasta: Spaghetti, Fedelini, Vermicelli, Capellini,
etc.
Various Strand Pasta: Barbina, Spaghetti alla Chitarra,
Ciriole, etc.
Ribbon Pasta: Bavette, Fettuccine, Lasagne, Linguine,
Pappardelle, Tagliatelle,etc.
Micro Pasta: Orzo, Anelli, Risi, Stelle, etc.
Stuffed Pasta: Tortellini, Ravioli, Cannelloni, Tortelloni,
etc.
chefqtrainer.blogspot.com
6. Kinds of wheat flour for pasta
Semolina
All-purpose
Finely milled "00" flour.
chefqtrainer.blogspot.com
7. Semolina Flour/ Durum Wheat flour
Semolina is made from the hardest part (yellow
endosperm) of the durum wheat grain, which is
ground.
Semolina flour is the finest grind and is
commonly used for making pasta.
Semolina has a fine yet gritty texture and is used to
make all kinds of foods worldwide, such as semolina
porridge, griddle cakes, Indian dosa, as a coating for
fish and chicken before frying, as well as cakes
and pastries.
chefqtrainer.blogspot.com
9. The finely ground and sifted meal of a blend of high-
gluten hard wheat and low-gluten soft wheat, which
can be used in most food recipes calling for flour
All-purpose flour comes in two basic forms —
bleached and unbleached — that can be used
interchangeably.
Moistly unbleached
Suitable for all cookery except the finest cakes
All Purpose Flour
chefqtrainer.blogspot.com
11. Finely milled "00" flour.
The name of Italian grading Flour
00 flour produced from soft wheat (grano tenero)
and relatively low in protein is preferred for making
fresh pasta at home.
Also called doppio zero flour, this ingredient is
sometimes listed in Italian recipes like pizza dough
and pasta
chefqtrainer.blogspot.com
13. Two Categories of Pasta
Fresh Pasta
. Fettuccine, pappardelle, and lasagna, ravioli, tortellini, and
cannelloni
Dried Pasta
Spaghetti, penne, rigatoni, linguine, orecchiette, fusilli
,etc.
chefqtrainer.blogspot.com
14. Fresh Pasta (pasta fresca)
In these days of "fresh is better,“
Fresh pasta is made from a simple dough of eggs and
flour, usually all-purpose flour or "00" high-gluten flour.
The dough is kneaded like bread dough and then
pressed through rollers until it's as thin as desired. Then
it's cut into long noodles or formed and stuffed
Fettuccine, pappardelle, and lasagna, ravioli, tortellini,
and cannelloni
chefqtrainer.blogspot.com
15. Basic Recipe Fresh Pasta
Eggs
Olive Oil
Salt
Semolina Flour/ Bread Flour/
AP Flour/ Finely milled "00"
flour
450g
15ml
10g
600g
If you want to flavor your pasta with dried herbs or spices, or wet
ingredients like tomato paste, pesto or squid ink, mix them in with the
flour and salt before adding the eggs.
chefqtrainer.blogspot.com
16. How to make fresh Pasta.
chefqtrainer.blogspot.com
19. Filling of Pasta
Grounded meat
Feta Cheese
Spinach and Ricotta cheese
Mixed vegetables
Butternut Squash
Mushroom
Mascarpone cheese
Salmon
Crab
Lobster
Mushroom and Cheese
Beef and Mushroom
Mozzarella and parmesan cheese
Etc.
chefqtrainer.blogspot.com
20. Cooking the Pasta
Fresh pasta must be cooked through, but just
barely. At first, the only way to know when the pasta
is done is to taste it, so stand by the pot, tongs in
hand, and taste repeatedly.
Fresh pasta cooks quickly, often in 3 or 4 minutes
in salted boiling water
Cooked pasta should always be tossed with
warm sauce
Fresh Pasta
chefqtrainer.blogspot.com
21. Dry pasta is made from finely ground semolina flour and
water (no egg, usually) that is mixed into a paste,
pushed through molds, and cut into the multitude of
pasta shapes.
Unlike fresh pasta, this pasta is dried at a low
temperature for several days until all the moisture has
evaporated, allowing it to be stored almost indefinitely.
Spaghetti, penne, rigatoni, linguine, orecchiette, fusilli
,etc.
Dry Pasta (pasta secca)
chefqtrainer.blogspot.com
23. Dried Pasta
Dried pasta, should be cooked al dente in salted boiling
water
the golden rule for cooking pasta is 1, 10, 100 or 1 liter
of water, 10 grams of salt for every 100 grams of
pasta.
Do not soak in the water after you blanch the pasta
Cooking the Pasta
chefqtrainer.blogspot.com
24. Fill a large, tall pot with water and place over high heat.
When the water begins to boil, add salt.
After the salt has dissolved, toss in the pasta. Stir after
about 1 minute. Continue stirring at regular intervals for
the first 4 minutes.
Cook the pasta for 1 minute less than is indicated on the
package. The pasta will continue to cook in the pan.
Reserve about a small cup of cooking water.
Drain the pasta and finish the preparation: toss the
pasta in a pan with the sauce you have prepared. Add 1
tbsp cooking water and grated Parmigiano Reggiano, if
needed. Continue tossing the pasta and pasta sauce
over high heat until it becomes smooth and creamy.
Step by Step to Cooked Dried Pasta
chefqtrainer.blogspot.com
25. Step by Step to Cooked Dried Pasta
chefqtrainer.blogspot.com
28. Ragu (Ragout)
Ragu is defined as the sauce that remains after
braising a dish.
The flavorings, meat or poultry are browned, and
then a tomato product and stock, water, wine, milk or
cream is added.
Very common in classic Italian dishes in which much
of the tougher cuts of meat are cooked in this
method and then combined into the sauce and
poured over the pasta.
chefqtrainer.blogspot.com
31. Seafood Sauces
There are two types of seafood sauces –
White and red.
White seafood sauces are made and
flavored with herbs and made with white
wine or stock.
A red seafood sauce uses tomato as its
base. Very common in Cajun cooking and
central American cuisine.
chefqtrainer.blogspot.com
34. Vegetable Sauce
This type of sauce include both traditional
sauces (Made from tomatoes and stock, flavored
with garlic and peppers) and modern sauces,
such as primavera.
chefqtrainer.blogspot.com
37. Cream Sauces
Quite simple. Uses cream or milk and sometimes a
roux.
Cheese is usually added for increased flavor.
A common base for these sauces is the béchamel
sauce
chefqtrainer.blogspot.com
38. Kinds of Cream Sauce
Béchamel Sauce
Alfredo Sauce
Three Cheese sauce
Cheese Sauce
White wine mushroom cream sauce
chefqtrainer.blogspot.com
39. Béchamel Sauce Alfredo Sauce
Three Cheese sauce White wine mushroom cream sauce Cheese Sauce
chefqtrainer.blogspot.com
40. Garlic-Oil (Pesto)
Olive oil is used as and is flavored with garlic
and herbs. It can be served hot or cold,
cooked or uncooked.
Pesto is a popular uncooked, cold sauce.
chefqtrainer.blogspot.com
43. Uncooked
There is an endless variety of uncooked sauces that can be used
and are generally dressings and garnishes such as fresh tomatoes,
basil and olive oil, or olive oil, lemon juice, parsley, basil and hot
pepper flakes. Capers, anchovies, and olives are common due to
their strong flavor. Fresh vegetables and cubed cheeses can also
be used.
chefqtrainer.blogspot.com
staple food is a food that is eaten routinely
Fresh
Fresh pasta is usually locally made with fresh ingredients unless it is destined to be shipped, in which case consideration is given to the spoilage rates of the desired ingredients such as eggs or herbs. Furthermore, fresh pasta is usually made with a mixture of eggs and all-purpose flour or “00” low-gluten flour. Since it contains eggs, it is more tender compared to dried pasta and only takes about half the time to cook.[31] Delicate sauces are preferred for fresh pasta in order to let the pasta take front stage.[32]
Fresh pastas do not expand in size after cooking; therefore, 1.5 pounds (0.68 kg) of pasta are needed to serve four people generously.[31] Fresh egg pasta is generally cut into strands of various widths and thicknesses depending on which pasta is to be made (e.g. fettuccine, pappardelle, and lasagne). It is best served with meat, cheese, or vegetables to create ravioli, tortellini, and cannelloni. Fresh egg pasta is well known in the Piedmont region and Emilia Romagna region in North Italy. In this area, dough is only made out of egg yolk and flour resulting in a very refined flavour and texture. This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region. In other areas, such as Apulia fresh pasta can be made without eggs. The only ingredients needed to make the pasta dough are semolina flour and water, which is often shaped into orecchiette or cavatelli. Fresh pasta for cavatelli is also popular in other places including Sicily. However, the dough is prepared differently: it is made of flour and ricotta cheese instead.[33]
Dried
Dried pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture.[33] Dried pasta is mainly shipped over to farther locations and has a longer shelf life. The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavour and richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period. Dried pastas are best served in hearty dishes like ragu sauces, soups, and casseroles.[32] Once it is cooked, the dried pasta will usually increase in size by double of its original proportion. Therefore, approximately 1 pound (0.45 kg) of dried pasta serves up to four people.[3
Pasta is generally a simple dish, but comes in many varieties due to its versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule regarding compatibility. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas
If you want to flavor your pasta with dried herbs or spices, or wet ingredients like tomato paste, pesto or squid ink, mix them in with the flour and salt before adding the eggs.
Unlike dried pasta, which should never be cooked past al dente,