G10 Prepare and Cook Starch Dish Flashcards
1
Q
-
A
spaghetti lasagne carbonara seafood marinara fettuccine Alfredo Meatballs Pasta
2
Q
Factors Affecting Starch Paste Viscosity and Starch Gel Strength
A
- Stress or Other Factors, Stirring Amount and Type
- Kind and Amount of Starch
- Heating Rate
- Endpoint Temperature
- Cooling and Storage Conditions
- Ingredients Added
3
Q
functions of starch
A
thickening gelling binding and filling stabilizing moisture retaining coating or ducting diluent coloring
4
Q
common problems in starch cookery
A
thinning of gel weak gel skin formation scorching raw starch flavor
5
Q
general name for a simple dough mixture made from hard wheat, flour and water
A
pasta
6
Q
types of pasta
A
messinesi mezzani mezze penne mezzi bombardoni mostaccioli penne rigate penette pennoni pipe quadrefiore
7
Q
refers to the desired texture of cooked pasta in Italian cooking. “to the tooth”
A
Al dente
8
Q
A type of pasta popular in Roman cuisine. It is a flat thick noodle made of egg and flour.
A
Fettuccine
9
Q
A type of pasta that is long, thin and flat.
A
Linguine
10
Q
a type of pasta that is shaped like short, wide tubes
A
Rigatoni
11
Q
Medium sized tubular pasta
A
Ziti
12
Q
A type of helix or corkscrew-shaped pasta.
A
Rotini
13
Q
type of pasta
A
penne fusilli farfalle bucatini fettuccine lasagne ravioli spaghetti conchiglie
