Pasta/Cheese Word Scramble
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| 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 |
Created by:
kford9790
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