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Pasta/Cheese
Garde Manger
Question | Answer |
---|---|
Ragu | Meat based sauce |
Cannelloni | Pasta stuffed with meat |
Penne | Quill shaped pasta |
Manicotti | Pasta stuffed with cheese |
Rennet | Enzymes in cows stomach that coagulates milk. |
Fromage | French for Cheese |
Semolina | Hard winter durum wheat flour. |
Pasta Fresca | Fresh |
Pasta Lunghi | Long |
Pasta Rigate | Rigid |
Pasta Ripiena | Stuffed |
Gnocchi | Potato dumpling |
Pasta Lisce | Smooth |
Pasta Secca | Dried |
Orzo | Rice shaped |
Farfalle | Bow-tie |
Four types of blue veined cheese? | Gorganzola, Roquefort, Dana Blue, Stilton, and Maytag. |
Five types of cheese? | Fresh, soft, semi-soft, firm, and hard. |
Three types of rinds and an example with each? | Bloomy (Brie), Washed/Brine (Teleggio), and Wax (Edam). |
Explain ala dente. | To the tooth |
King Ferdinand (2 things)? | Pasta machine and the fork. |
Thomas Jefferson (2 things)? | Brought macaroni machine to America and reintroduced tomatoes. |
Cook time for fresh pasta? | 3-4 minutes. |
Cook time for dry pasta? | 8-10 minutes. |
How much water to a pound of dry pasta? | 1 gallon. |
Number of servings to a pound of pasta? | 10 |
Cook pasta ahead of service? | Ideally, no. |
Why is pasta so popular? | Cheap, filling, and people like it. |
Why so many pasta shapes? | It creates excitement. |
Explain cheddaring? | Curds are drained, ground, and poured into molds to be pressed. |
How is American cheese produced? | Milk, whey, and milk fat. Not curds, so processed. |
This soft bloomy rind cheese is produced in the Marne Valley outside of Paris? | Brie |
How is pesto prepared? | Olive oil, basil, garic, pine nuts, and cheese. |
Marinara | Tomato sauce |
Alfredo | Cream and parmesean sauce. |
Three types of Asian pasta? | Chow mein, lo Mein, and Cellophane |