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Food Basics13 (CSCA) Test

Enter the letter for the matching Definition
incorrect
1.
SEMOLINA
incorrect
2.
PASTA FRESCA
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3.
RAGU
A.
A meat sauce staple of bologna, beef, tomatoes, onions, carrots, & celery.
B.
Ground durum wheat best for making pasta. Mill ranges from coarse to fine (150 to 450 microns)
C.
Fresh pasta
Type the Term that corresponds to the displayed Definition.
incorrect
4.
(Triticum Durum) A hard, high gluten wheat ideal for milling into semolina.
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5.
Rolled cured pork from the belly of the pig.
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6.
Dried pasta
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7.
Powerful early Italians (8th century), the Etruscan people. Rome defeated them in the 3rd century BC but columns of the “Tomba dei rilievi” in Cerveteri show carvings of kitchen utensils used in the preparation of lasagna, dating back to 4th century BC.

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