Garde Manger
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| Ragu | Meat based sauce
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| Cannelloni | Pasta stuffed with meat
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| Penne | Quill shaped pasta
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| Manicotti | Pasta stuffed with cheese
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| Rennet | Enzymes in cows stomach that coagulates milk.
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| Fromage | French for Cheese
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| Semolina | Hard winter durum wheat flour.
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| Pasta Fresca | Fresh
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| Pasta Lunghi | Long
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| Pasta Rigate | Rigid
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| Pasta Ripiena | Stuffed
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| Gnocchi | Potato dumpling
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| Pasta Lisce | Smooth
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| Pasta Secca | Dried
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| Orzo | Rice shaped
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| Farfalle | Bow-tie
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| Four types of blue veined cheese? | Gorganzola, Roquefort, Dana Blue, Stilton, and Maytag.
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| Five types of cheese? | Fresh, soft, semi-soft, firm, and hard.
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| Three types of rinds and an example with each? | Bloomy (Brie), Washed/Brine (Teleggio), and Wax (Edam).
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| Explain ala dente. | To the tooth
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| King Ferdinand (2 things)? | Pasta machine and the fork.
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| Thomas Jefferson (2 things)? | Brought macaroni machine to America and reintroduced tomatoes.
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| Cook time for fresh pasta? | 3-4 minutes.
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| Cook time for dry pasta? | 8-10 minutes.
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| How much water to a pound of dry pasta? | 1 gallon.
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| Number of servings to a pound of pasta? | 10
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| Cook pasta ahead of service? | Ideally, no.
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| Why is pasta so popular? | Cheap, filling, and people like it.
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| Why so many pasta shapes? | It creates excitement.
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| Explain cheddaring? | Curds are drained, ground, and poured into molds to be pressed.
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| How is American cheese produced? | Milk, whey, and milk fat. Not curds, so processed.
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| This soft bloomy rind cheese is produced in the Marne Valley outside of Paris? | Brie
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| How is pesto prepared? | Olive oil, basil, garic, pine nuts, and cheese.
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| Marinara | Tomato sauce
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| Alfredo | Cream and parmesean sauce.
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| Three types of Asian pasta? | Chow mein, lo Mein, and Cellophane
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kford9790
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