Overview on PASTA gives details on types and its cooking method. pasta sauce and the preparation method is defined in detail. Storage of pasta and the service procedure is defined in detail.
This will explain the range of food and beverage items offered in a restaurant. Restaurant follows two types of menus, a-la-carte and table-de-hote. The French classical menu consists of 12 courses but in some organization follows 17 courses.
Over the last 100 or so years the sequence of the French menu has taken on a classical format or order of dishes. This format is used lay out menus as well as to indicate the order of the various courses.
Food service outlets serve various types of meals includes - breakfast, brunch, lunch, afternoon & high tea, dinner and supper.
This presentation gives knowledge about types of breakfasts available in breakfast served in food service outlets.
This will explain the range of food and beverage items offered in a restaurant. Restaurant follows two types of menus, a-la-carte and table-de-hote. The French classical menu consists of 12 courses but in some organization follows 17 courses.
Over the last 100 or so years the sequence of the French menu has taken on a classical format or order of dishes. This format is used lay out menus as well as to indicate the order of the various courses.
Food service outlets serve various types of meals includes - breakfast, brunch, lunch, afternoon & high tea, dinner and supper.
This presentation gives knowledge about types of breakfasts available in breakfast served in food service outlets.
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
• 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
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
A important presentation about pasta for bachelors level presentation if you are presenting in your class. jus chaNge the cover Page.....
Contents:
-Pasta and noddles
-making of pasta
-types of fresh and dry pasta
-intresting Facts
-Matching pasta with sauce
Thank you
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
• 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
an topic which can help every culinary aspirant and chef who wants to learn about cold kitchen and Garde Manger. This is helpful for understanding the basic of larder and its preparations.
A important presentation about pasta for bachelors level presentation if you are presenting in your class. jus chaNge the cover Page.....
Contents:
-Pasta and noddles
-making of pasta
-types of fresh and dry pasta
-intresting Facts
-Matching pasta with sauce
Thank you
The staple food of Italian cuisine, pasta is a world favorite. Whether you’re in Europe, or Asia – you’ll find pasta lovers everywhere.
Here are some types of pasta – and check out how you can use these varieties to create delectable pasta dishes for you and your family!
ItalFoods is the primary Distributor and Importers of Italian Foods, Pasta, Cheese & Dairy, Spices, Sauces & Soups, oil & Vinegar, Olive oil, Tuna, Cake and cookie in San Francisco, Bay Area and California.
It is eaten with great relish all over the world. Macaroni: Macaroni is a tube-shaped pasta and is the most famous elbow macaroni of its kind worldwide Another unique and delicious form of pasta is called fettuccine, which is very popular in Roman and Tuscan cuisine. This straight and solid form of fettuccine is usually made from flour and eggs. This form of pasta is most popular in Pakistan after Italy. Which is eaten with roasted chicken legs and white sauce
Coffee is made from the roasted and ground seeds, or beans, of the coffee plant, a tropical evergreen shrub. Most coffees prepared by machine to deliver aromatized coffee to enjoy.
a hot brown drink made by pouring boiling water onto the dried leaves of the tea bush. The leaves are called tea leaves and can be bought in small paper bags called tea bags that are put into a cup. This slide explains type and origin of tea.
Porter is the one who assist the customers at workplace, and to handle the loading, unloading, and distribution of Goods / luggage, Parcel, Furniture, Stationery and the office equipment. This slide will explain the duties and responsibilities of porter and the etiquettes of porter.
Trolleys are devices used for carrying loads or to transport the material from one point to another. F&B industry using different type of trolley to move materials and goods at the workplace. Different type of trolley and the use is explained in detailed manner. Safe handling and the efficiency of trolley is explained in the presentation
A sandwich is a food item consisting of two or more slices of bread with one or more fillings between them. Sandwiches are a widely popular type of lunch food, typically taken to work, school, or picnics to be eaten as part of a packed lunch. The bread can be used as it is, or it can be coated with any condiments to enhance flavour and texture. This presentation will explain various type of sandwich and the preparation method. storage and service procedure is also included in the presentation. Types of bread used for sandwich.
A salad is a food served with dressing. The food can be cold dish, or green vegetables or mixture of fruits, or hot mixture of hot piquant food, or frozen mixture of bland fruits, or chopped food in hot aspic, coleslaw potato or meat.
Food Safety refers to
handling, preparing and
storing food in a way to best
reduce the risk of
individuals becoming sick
from foodborne illnesses. Cross contamination is covered and the food cleaning and sanitation is explained in detail. Difference between food safety and sanitation is also a part of the presentation.
Cheese is coagulated, compressed, and usually ripened curd of milk. various type of cheese and the process of cheese preparation is explained in the slide. storage and serving process is explained. Over all classification is coved in the slide. beginners will get outline information of cheese and the international brand.
Whiskey is an alcoholic beverage distilled from gains and malted grains. The presentation explains type of whiskey and the service methods of each whiskey. storage procedure and the international brand name of whiskey is explained. whiskey production method is described and Scotch and blended whiskey is covered in the presentation.
Overview of Chocolate and the types of chocolates are explained. chocolate history and the manufacturing method is explained in the presentation. advantage and the disadvantage of chocolate is mentioned. Tempering of chocolate is added in the slide.
Overview of food production department and the organizational structure is explained in detail. various department heads and their duties and responsibilities were defined. menu planning and the department responsibilities were explained.
Basic information on various methods of cooking and the advantages are described in details. classification of cooking methods are explained and the various medium of cooking are covered.
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
This presentation will helps to know the duties and responsibilities of office boy and pantry / Tea boy. Tray handling and the order taking procedure was explained. Basic documents and the Do's and don'ts of office boys also covered in the presentation.
Basic requirement of hospitality waiter and the grooming standard is explained in detail. etiquettes of waiter and the personal grooming also explained in details.
This slide will guide the information on liqueur and Aperitif, types of liqueur, serving procedure and the use of different Liqueur and aperitif. also Bitters and vermouth information were shared in the presentation
This will help to learn hotel butchery department and the role of butcher. Different type of meat and the various cuts of beef, pork and lamb explained in detail. storage of Meat and the slaughtering techniques are explained in the basic level.
Basic information on waste management system and the various type of waste and the disposal methods. few requirement to start the waste management company is discussed. also practical challenges were explain with points in the slide
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
The Roman Empire A Historical Colossus.pdfkaushalkr1407
The Roman Empire, a vast and enduring power, stands as one of history's most remarkable civilizations, leaving an indelible imprint on the world. It emerged from the Roman Republic, transitioning into an imperial powerhouse under the leadership of Augustus Caesar in 27 BCE. This transformation marked the beginning of an era defined by unprecedented territorial expansion, architectural marvels, and profound cultural influence.
The empire's roots lie in the city of Rome, founded, according to legend, by Romulus in 753 BCE. Over centuries, Rome evolved from a small settlement to a formidable republic, characterized by a complex political system with elected officials and checks on power. However, internal strife, class conflicts, and military ambitions paved the way for the end of the Republic. Julius Caesar’s dictatorship and subsequent assassination in 44 BCE created a power vacuum, leading to a civil war. Octavian, later Augustus, emerged victorious, heralding the Roman Empire’s birth.
Under Augustus, the empire experienced the Pax Romana, a 200-year period of relative peace and stability. Augustus reformed the military, established efficient administrative systems, and initiated grand construction projects. The empire's borders expanded, encompassing territories from Britain to Egypt and from Spain to the Euphrates. Roman legions, renowned for their discipline and engineering prowess, secured and maintained these vast territories, building roads, fortifications, and cities that facilitated control and integration.
The Roman Empire’s society was hierarchical, with a rigid class system. At the top were the patricians, wealthy elites who held significant political power. Below them were the plebeians, free citizens with limited political influence, and the vast numbers of slaves who formed the backbone of the economy. The family unit was central, governed by the paterfamilias, the male head who held absolute authority.
Culturally, the Romans were eclectic, absorbing and adapting elements from the civilizations they encountered, particularly the Greeks. Roman art, literature, and philosophy reflected this synthesis, creating a rich cultural tapestry. Latin, the Roman language, became the lingua franca of the Western world, influencing numerous modern languages.
Roman architecture and engineering achievements were monumental. They perfected the arch, vault, and dome, constructing enduring structures like the Colosseum, Pantheon, and aqueducts. These engineering marvels not only showcased Roman ingenuity but also served practical purposes, from public entertainment to water supply.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
Introduction to AI for Nonprofits with Tapp NetworkTechSoup
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
2. Pasta is the Italian word for “paste” or “dough” and, in its simplest form, is produced
from a mixture of flour and water. Pasta has become the generic term for numerous
types of noodle products made from simple dough—usually semolina flour and
liquid. However, noodles are made from pasta dough that contains eggs. All pasta
products are based on a flour ground from a starchy, high-gluten grain and some
form of liquid. In general, the addition of eggs to noodle dough softens the gluten
and makes dough more tender than pasta dough. Western pasta types are usually
prepared from wheat flours; and Asian pastas and noodles may use rice flour or
potato starches or bean flours
PASTA
3. Pasta’s earliest roots begin in China, during the Shang Dynasty (1700-1100 BC), where
some form of pasta was made with either wheat or rice flour. Pasta also appears to be
a feature in the ancient Greek diet in the first millennium BC. Likewise, Africa had its
own form of pasta made with the kamut crop.
As early as the fourth century BC, the story of pasta takes shape in Italy. There is
archeological evidence for the existence of pasta in the Etruscan civilization, which
flourished in the regions we now call Lazio, Umbria and Tuscany. A bas-relief
unearthed in an Etruscan tomb depicts tools and kitchen utensils used to roll and
form pasta very similar to those still in use today. A lucky find for anthropology, but a
sad blow to the legend of Marco Polo, which claims he was the one who introduced
pasta to Europe after his adventures in the Far East. He may have brought some
unusual noodles back with him, but it was certainly not the first time Italians had ever
seen such food.
Like much of Italian culture, pasta as a culinary art form flourished during the
Renaissance. By the 14th century, pasta had become a staple in Rome and Florence. In
later centuries, as it became available in dried forms and sold in shops, pasta grew
more and more popular, until by the 19th century, it achieved a presence and stature
in Italian cuisine that continues to evolve to the present day.
History of PASTA
4. INGREDIENTS FOR PASTA
1. Flour provides the structure (gluten) for pasta.
a. Semolina flour is flour ground from the heart of durum wheat kernels and has
high gluten content that helps maintain the shapes, forms, and textures of dry
pasta. Its appearance is as hard, fine, granular, and yellowish flour. Semolina is
high in protein, making it perfect for noodles that hold up well when dried. It is
used for most commercially produced dried pasta.
b. Farina flour is a granular wheat flour often utilized in pasta preparation that is
made from the endosperm of any wheat kernel (not just durum wheat
varieties). It is coarsely processed hard wheat flour used in hot breakfast cereals
and pasta.
c. White and whole-wheat or all-purpose flour are also commonly used in pasta
and noodle making. Recipe amounts may vary when substituting standard
milled flours for semolina. d. Rice flour is a common Asian noodle choice.
Almost any starchy flour can be used to form noodle dough. For example, dried
mung beans are items ground into flour and are used to make noodle dough.
The ancient Chinese ground wild millet seeds to make a form of pasta dough.
Flax seed flour, which contains fatty acids known to be heart healthy, is a
relatively new form of starchy flour for pasta.
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer 4
5. Types of pasta
Each type of pasta is differentiated by its function and shape. Long pasta like spaghetti,
noodles or angel hair; short pasta such as penne, screw (fusilli) and gravatinha (farfalle).
There are also oriental noodles such as lamen-type noodles and rice noodles that use rice
flour instead of traditional wheat flour.
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer 5
Name of Pasta
Dough type
Feature Ideal for
Spaghetti Long pasta
More traditional, thin
and cylindrical shape.
· Noodles
· More liquid sauces
Linguine Long pasta
Shape flatter than
spaghetti.
· Noodles
· More liquid sauces
· Seafood
Noodles, fettucine,
tagliatelle and
pappardelle
Long pasta
Very flat shape. They
usually form a
nest. They vary
according to the
width.
· Light sauces that can
adhere to the dough.
Vermicelli (“angel hair”) Long pasta
Thinner cylindrical
shape in nest.
· Sweets (vermicelli)
· Soups
6. Types of pasta
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer 6
Name of Pasta
Dough type
Feature Ideal for
Bucatini
(“furadinho
pasta”)
Long pasta
Cylindrical shape,
thicker than spaghetti
and has a hole in the
middle like a straw.
Very liquid sauces that
can enter the dough.
Penne Short pastry
Short, hollow, pointed
shape and with
grooves for the sauce
to adhere.
Sauces thick and with
pieces.
Preparations in the oven
(eg gratin).
Rigatoni Short pastry
Thick and short
cylinders, with a
groove to adhere to
the sauce.
Sauces thick and with
pieces.
Fusili (“screw
noodles”)
Short pastry Screw shape (helical).
Salads
Light dishes
Chifferi (“snail” or
“elbow”)
Short pastry
“L” shape, cylindrical
and hollow.
Mac and cheese
rice noodle Oriental pasta
Format similar to
noodles, pasta made
with rice flour.
Oriental dishes
Light dishes
7. Types of pasta
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer 7
Name of Pasta
Dough type
Feature Ideal for
Lamen Oriental pasta
Thin, curly shape,
quick cooking. Known
as noodles or oriental
noodles.
Very liquid sauces.
Preparations with
vegetables
Ravioli Stuffed dough
Pastel format, filled
with meat, cheese or
vegetables.
Liquid sauces that match
your filling.
Capeletti and
Tortellini
Stuffed dough
Filled dough with
square or triangular
closure and union of
the ends in an annular
shape.
Liquid sauces that match
your filling.
Jiaozi Stuffed dough
Dough stuffed in the
form of pastry, can be
baked or fried.
Served with soy sauce .
8. Long pasta
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer 8
Long pasta is generally accompanied by sauces that are not too thick. Since it has a
large contact surface, it should be served with more liquid sauces that can adhere
better to the pasta.
Spaghetti
Spaghetti is the most traditional type of pasta. It has a cylindrical shape and is made
from a mixture of flour and eggs, it can vary according to its thickness, being
classified by a numbering in which the numbers 7 and 8 have the most common
thickness. Spaghetti represents about two-thirds of all pasta consumption in the
world. Spaghetti is the most versatile type of pasta, despite being a long pasta, it is
found in various preparations. It is the preferred type for traditional pasta. In
addition to traditional sauces, it is suitable for salads, starters or just cooked with
garlic and oil.
Linguine
Linguine, unlike spaghetti, is not so cylindrical. Its shape is a little more flattened, but
in general, they fulfill the same function. The linguine has a shape between the
epagette and the noodles.
9. Long pasta
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer 9
Noodles, fettucine, tagliatelle and pappardelle
These types of long pasta have a flattened structure and vary in width.
Noodles are the narrowest of the kind of pasta. This type of pasta is indicated for
light sauces, as they adhere very well to the pasta.
As for the width, in general:
Noodles – 0.3 cm;
Fettuccine – 0.5 cm;
Tagliatelle – 0.75 cm;
Pappardelle – 1.3 cm.
Vermicelli or angel hair
The noodles-type pasta, or angel’s hair, besides being widely used in soups, is also
the basis of a sweet that takes its name (vermicelli). Vermicelli jam has a similar
preparation to rice pudding and is usually decorated with cinnamon
Bucatini, the “furadinho pasta”
The bucatini is an adaptation of spaghetti, it has a cylindrical shape, but like some
short pasta, it has a hole in the middle, suitable for the sauce to penetrate. In Brazil,
bucatini is better known as “furadinho pasta”
10. Short Pasta
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer
1
Short doughs are suitable for thicker sauces or pieces of ingredients that can enter
their cavities. Here are some examples.
Penne
Penne is a popular example of short pasta. It has side grooves, a skewed tip and an
internal space for thick bundles to penetrate. Penne is a good combination for
cheese-based sauces
Rigatoni
Similar to penne, rigatoni has the appearance of a piece of pipe, may have grooves to
adhere the sauce and varies according to its diameter. Rigatoni is similar to penne,
but does not have its characteristic tip
Fusilli, the screw noodles
Screw pasta (fusilli) is a short spiral-shaped pasta (resembling a screw). It is ideal for
lighter preparations, such as salads. Screw noodles are widely used in salad
preparation
Farfalle, “tie noodles”
Farfalle, or “tie noodles”, got its name because of its shape that resembles a bow tie.
In Italian, farfalle means “butterfly”. To reach this shape, the still fresh dough is cut
into squares and the sides are joined to the center. Gravatinha pasta accompanies
salads or sauces. It is a very versatile type of pasta, it can be used as penne, in
thicker sauces or in salads like the “screw”.
11. Stuffed Pasta
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer
1
Some pastas are normally made but are used to wrap some type of stuffing before
being taken to bake.
Ravioli
The ravioli can be square or pastel. Raviolis can be stuffed with meat, fish or
vegetables and receive a sauce on top before being served. Raviolis are stuffed and
closed like pastry
Capeletti and Tortellini
They are stuffed pasta like ravioli, but to close them, join the ends forming a circle.
Despite the very similar appearance, capeletti is traditionally stuffed with Italian
cheese. The tortellinis receive the filling, are closed in a triangle shape and then,
join the two ends of the base
Jiaozi
China also has its version of stuffed pasta. The guioza is stuffed with meat or
vegetables and drizzled with a soy sauce.
Handlebars can be served boiled or fried
12. TYPES OF PASTA SAUCE
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer 12
Types of Pasta Sauce Ingredients Used With
Marinara Sauce
Tomatoes with some herbs and spices
(oregano, basil, and garlic)
Lasagna, chicken parmesan, mozzarella sticks
Alfredo Sauce Thick cream, butter, and cheese
Long pasta noodles (like fettuccine), baked
pasta, and many appetizers; seafood and meat,
especially shrimp and chicken
Bolognese Sauce
Ground beef, tomatoes, nutmeg, celery,
onion
Almost any pasta type
Carbonara Sauce
Heavy cream, eggs, grated cheese, bacon,
or pork
Long thick pasta noodles
Truffle Cream Pasta Sauce Truffle, butter, cheese Tagliatelle pasta
Vegan Tomato Pasta Sauce Tomato, garlic, and herbs Any type of pasta or noodle
Ragu Sauce
Mostly meat: beef, chicken, pork, veal, or
horsemeat
Long noodles
Pesto Sauce
Basil, fresh herbs, olive oil, pine nuts,
spices, and a lot of cheese
Any pasta dish, sandwiches, salad dressing
13. TYPES OF PASTA SAUCE
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer 13
Types of Pasta Sauce Ingredients Used With
Amatriciana Pasta Sauce
Tomatoes, guanciale (cured pork
cheek), olive oil, and cheese
Long noodles like spaghetti
Funghi e Piselli Pasta Sauce
Mushrooms, onions, peas, and
garlic
Short pasta (fusilli or rigatoni)
Aglio e Olio Sauce
Garlic, oil, chili, and Parmesan
cheese
Spaghetti
Cacio e Pepe Sauce Cheese and black pepper Long spaghetti noodles
Arrabbiata Sauce
Dried red chili peppers, tomatoes,
garlic, and olive oil
Any kind of pasta, from baked pasta to
zucchini noodles
Béchamel Pasta Sauce Butter, milk, and flour Baked macaroni and cheese dishes
Frutti di Mare Pasta Sauce
Mussels, baby clams, shrimp, squid,
tomatoes, onions, basil, red pepper
flakes
Most types of pasta, especially long spaghetti
noodles
Salsa di Noci Pasta Sauce Walnut, pine nuts, and white wine
Short fresh pasta like corzetti or trofie;
spaghetti or pici; crusty bread or crostini
14. TYPES OF PASTA SAUCE
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer 14
Types of Pasta Sauce Ingredients Used With
Brown Butter Sauce Brown butter Any pasta dish
Vodka Sauce Cream, tomato sauce, and a twist of vodka Short pasta types like penne or rigatoni
Puttanesca Sauce
Tomatoes, anchovies, capers, olives, and red pepper
flakes
Cappellini, spaghetti, sauteed shrimp
Clam Sauce Tomatoes and clams Any pasta type
Pomodoro Sauce
Olive oil, onions, garlic cloves, peeled tomatoes, basil
leaves, sugar, and kosher salt
Any pasta type
15. STORAGE OF
PASTA
• DRIED PASTA : Well, Talking about dried pasta it does not need to be refrigerated. It can be
stored in shelf in Airtight container in dry area not exposing to high temperature. It can be
stored indefinitely but best served within two years or flavor, nutrients will be affected.
• FRESH PASTA : It can be stored in Refrigerator for 2, 3 days. For longer storage it can be
frozen . Frozen pasta can be stored for 2 - 3 month. It can also be dried and placed in airtight
container.
• COOKED PASTA : Cooked pasta can be stored un sauced in airtight container and refrigerated
for 4 - 5 days. The sauce should be stored separately for 5 -7 days. Don't store pasta with
sauce together otherwise pasta will soak up too much oil and flavor from sauce.
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer 15
16. HOW TO COOK PASTA
SASIKUMAR NATARAJAN - Educationalist & Hospitality Trainer
1
1.Always use a very large cooking pot.
2. Always add tablespoon of salt.
3. Make sure the water is up to a good fierce boil before the pasta goes in.
4. Add the pasta as quickly as possible and stir it around just once to separate it. If you're cooking long
pasta, like spaghetti, push it against the base of the pan and, as you feel it give, keep pushing until it all
collapses down into the water.
5. Do not put a lid on the pan.
6. Check the packet for a guide to the cooking time. Top quality pasta will need about 9 – 12 minutes
depending on the shape. Sometimes can give 1 minute's less boiling and then allow an extra minute's
cooking whilst combine with the sauce.
7. Have a colander ready in the sink, as draining the water, swirl it around the colander, which will heat it
ready for the hot pasta.
8. Don't drain it too thoroughly: it's good to have a few drops of moisture still clinging as this prevents the
pasta from becoming dry. Place the colander back over the saucepan to catch any drips.
9. Always serve it on deep warmed plates to keep the pasta as hot as possible as it goes to the table.
10. For spaghetti, the very best way to serve it is to use pasta tongs and always lift it high to quickly
separate each portion from the rest.
11. If the pasta is going to be cooked again, in a baked dish like macaroni cheese, give it half the usual
cooking time to allow for the time in the oven.
12. Presto pronto! ln Italian this means soon and quickly. Always work quickly, as pasta won't hang around
— if it cools it goes sticky and gluey, so drain it quickly, serve it quickly and eat it quickly.