Veg, eggs, fruit & farinaceous lesson 2

Cooking pasta "al dente" means:

• Cooked with olive oil infused with chilli and garlic

• Cooked with cream based sauces

• Cooked Italian style

• Cooked tender but not too soft or mushy

How much dry pasta is sufficient for a main course dish?

• 50 gr

• 100 gr

• 150 gr

• 180 gr

What is the difference in between polenta and semolina?

• One is white, the other is yellow

• Semolina has a higher protein contain

• Semolina comes from wheat, polenta from corn

• Polenta is traditionally a slowly cooked dish, semolina is traditionally used to make pasta

• All of the above

Pasta is very versatile because it is cheap to make, stores well, and has a mild flavor that can be combined with different sauces.

• True

• False

Flours with low amounts of protein are best suited for pasta dough.

• True

• False

When rolling out pasta dough, begin with the machine on the narrowest setting.

• True

• False

Which of the following is NOT a filled pasta?

• Ravioli

• Tortellini

• Spaghetti

• Mezzaluna

Identify which statement best defines gluten.

• Gluten is a type of flour with high amounts of protein.

• Gluten is the french name for bread

• Gluten is a type of tube pasta that is usually stuffed with meats and cheeses.

• Gluten provides strength to hold shape, form and texture.

3 methods of cooking rice...

• steamed

• boiled

• absorption method

• stir fried

Basmati rice gives very good results when cooking risotto

• True

• False