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    Tle 10

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    Jessica Mae Santander
    This document discusses principles for preparing pasta. It explains that different pasta shapes hold sauces differently, with thinner pastas best for thinner sauces and thicker pastas for heartier sauces. It provides examples of shapes that work well with various types of sauces. The document also notes that cooking time depends on the pasta shape and size, and that pasta triples in weight and increases 2 to 2.5 times in volume when cooked.

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    Tle 10

    Uploaded by

    Jessica Mae Santander
    25 views15 pages
    This document discusses principles for preparing pasta. It explains that different pasta shapes hold sauces differently, with thinner pastas best for thinner sauces and thicker pastas for heartier sauces. It provides examples of shapes that work well with various types of sauces. The document also notes that cooking time depends on the pasta shape and size, and that pasta triples in weight and increases 2 to 2.5 times in volume when cooked.

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    TLE-10

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    This document discusses principles for preparing pasta. It explains that different pasta shapes hold sauces differently, with thinner pastas best for thinner sauces and thicker pastas for heartier sauces. It provides examples of shapes that work well with various types of sauces. The document also notes that cooking time depends on the pasta shape and size, and that pasta triples in weight and increases 2 to 2.5 times in volume when cooked.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    25 views15 pages

    Tle 10

    Uploaded by

    Jessica Mae Santander
    This document discusses principles for preparing pasta. It explains that different pasta shapes hold sauces differently, with thinner pastas best for thinner sauces and thicker pastas for heartier sauces. It provides examples of shapes that work well with various types of sauces. The document also notes that cooking time depends on the pasta shape and size, and that pasta triples in weight and increases 2 to 2.5 times in volume when cooked.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 15

    Good Afternoon

    Everyone!

    Jair Matthew A. Ramos


    LESSON 2: PREPARE
    CEREAL AND STARCH
    LEARNING OUTCOME 2
    PREPARE AND COOK STARCH AND
    CEREAL DISHES
    Chefs use different shapes and sizes of
    pasta for different purposes because
    certain shapes hold different sauces
    better than others. Thin pasta works
    better with thin oil-based sauce, while
    thicker sauces work better with thicker,
    heavier pastas. 
    BASIC PRINCIPLES IN PREPARING
    PASTA
    PASTA SHAPES
    There are hundreds of shapes and sizes
    of pasta with each shape used for
    different preparation based on how the
    sauce will cling, the texture desired or
    how the product will be used.
    BASIC PRINCIPLES IN PREPARING
    PASTA
    FOR EXAMPLE:
    PASTA WITH HOLES OR RIDGES,
    SUCH AS WAGON WHEELS OR
    ROTINI , ARE PERFECT WITH
    CHUNKIER SAUCE.
    BASIC PRINCIPLES IN PREPARING
    PASTA
    FOR EXAMPLE:
    THIN, DELICATES PASTAS SUCH AS
    ANGEL HAIR OR VERMICILLI, ARE
    BETTER SERVE WITH LIGHT, THIN
    SAUCE.
    BASIC PRINCIPLES IN PREPARING
    PASTA
    FOR EXAMPLE:
    THICKER PASTA SHAPES, SUCH AS
    FETTUCCINE WORK WELL WITH
    HEAVIER SAUCES.
    BASIC PRINCIPLES IN PREPARING
    PASTA
    FOR EXAMPLE:
    VERY SMALL PASTAS, LIKE ALPHABET
    SHAPES AND ACIDI NI PEPE ARE
    GOOD FOR SOUPS.
    BASIC PRINCIPLES IN PREPARING
    PASTA
    Flavored pasta is available in a variety of
    shapes in both the dried and fresh forms.
    Vegetable ingredients are added to pasta
    to provide color and flavor.
    Follow the package directions for cooking
    flavored pastas.
    COOKING TIME DEPENDS ON THE
    SHAPE
    It is important to be familiar with different shapes
    of pasta so cooking times can be adjusted. The
    larger and fuller pasta shape, the longer cooking
    time. Most pasta recipes specify cooking times
    for pasta cooked Al dente, tender but firm. AL
    DENTE is an Italian phrase that means “to the
    tooth”. Some of the pasta shapes and cooking
    times are shown in the “Cooking Charts For
    Various Pasta Shapes”. Just seeing this charts
    helps to emphasize how important it is to follow
    the recipes and cook pasta the right way.
    PASTA GETS BIGGER AND HEAVIER
    WHEN COOKED
    Generally, pasta or triples in weight when
    it is cooked. Likewise, the volume
    increases to 2 up to 2 ½ times during
    cooking. So if 1 gallon of dry pasta is
    measured, the cooked pasta would
    measure 2-3 gallons.
    THANK YOU FOR
    LISTENING!

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