Pasta, Rice & other Grains/Culinary 2

What type of flour is preferred in pasta? Why?

• duram

• Semolina

• bread flour

• whole wheat

How should pasta be cooked?

• not overcooked

• not undercooked

• al dente

• all of the above

How much water should you use to cook 1 pound of pasta?

• 2 quarts

• 1 gallon

• 1 pint

• 1/2 gallon

How do you keep pasta from sticking while it cooks?

• rapid convection movement

• large amount of water

• stirring

• all of the above

How do you check for doneness when cooking pasta?

• throw it against the wall to see if it sticks

• cut with fork; if cuts easily and is not hard

• cut with a knife, if soggy it is done

• bite into it and it should be soft

Why should meat be cooked prior to stuffing it into pasta?

• You do not want hard pasta

• the pasta takes more time to cook than the meat does

• so the pasta doesn't get greasy

• the meat takes more time than it does to cook the pasta

Why is a cream sauce an appropriate accompaniment for fettuccini?

• it is not an appropriate accompaniment

• it stays seperate from the flat pasta

• it adheres well to the flat pasta

• it adheres well to the spiral pasta

Describe the characterisitics of dried pasta?

• hard and brittle

• bendable

• smooth

• shiny

How should fresh pasta be stored?

• In the refrigerator for 2 weeks

• in the refrigerator for a few days

• in the freezer for a year

• in the pantry

How should dry pasta be stored?

• In the refrigerator

• in the freezer

• dry place at 50-70 degrees

• fry place at 70-80 degrees