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Professional Cooking I

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Contributes to rise in product as it cooks. Oil. Optional ... Cooking. added after the water is boiling to prevent the pieces sticking together ... – PowerPoint PPT presentation

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Title: Professional Cooking I


1
Professional Cooking I
  • Pasta Cookery

2
Pasta
  • Base - flour durum wheat or semolina water
  • Enriched eggs, oil
  • Shaped
  • Enhanced / Flavored

3
Pasta
  • Origin Chinese? Italian?
  • Macaroni in tombs prior to Marco Polo trip to
    China
  • Independent development Fusion Confusion???
  • First mentioned in historical accounts when
    Sicily was under Arab domination.
  • Catherine De Medici - France.
  • 20th Century broad based popular as an entree in
    US

4
Pasta
  • Basic pasta categories
  • Ingredients and preparation method
  • fresh pasta (Homemade Pasta 'Pasta Vatta in
    Casa')
  • factory mass-produced pasta
  • Intended end usage.

5
Pasta
  • Macaroni Products
  • Standard of Identity
  • United States Food and Drug Administration
  • Base ingredients semolina, durum flour, farina,
    flour, or any combination of two or more of these
    and water
  • Optional ingredients egg white solids, disodium
    phosphate, onions, celery, garlic, bay leaf,
    salt, and other seasonings

6
Pasta - Dry
  • Durum wheat
  • Characteristics gold color
  • Hard / translucent finish
  • Resist breakage
  • Semolina Durum wheat combination
  • Softer dough
  • More suitable to extrusion
  • More resistant to overcooking

7
Pasta - Dry
  • Eggs
  • Enrich
  • Disodium Phosphate
  • Increases speed of gelatinization
  • Allows pasta to cook faster

8
Pasta - Fresh
  • Flour not necessarily durum or semolina
  • Egg
  • Always used in fresh pasta
  • Contributes to texture
  • Contributes to rise in product as it cooks
  • Oil
  • Optional
  • Shortens gluten strands allowing greater rise
    from egg

9
Pasta
  • Making Fresh Pasta
  • Flour varies in its ability to absorb liquids
  • Eggs vary in size and thereby liquid content
  • Basic rule is that for every egg use 3 ounces of
    flour (all purpose or bread)
  • Addition of water and oil to fresh pasta is at
    the discretion of the maker

10
Pasta
  • Cooking
  • added after the water is boiling to prevent the
    pieces sticking together
  • water sufficient to allow the pasta to swell and
    swim freely (normal ratio is 1 gallon water, 2
    tablespoons salt, and 1 pound of pasta)
  • It is by sealing pasta in fast boiling water in
    this way that it is possible to obtain the degree
    of cooking known as 'al dente'.

11
Pasta
  • Cooking
  • small pasta should be sprinkled into briskly
    boiling salted water
  • long pasta, such as dried spaghetti, gradually
    push it into the boiling water

12
Pasta
  • Cooking
  • TIMES
  • Vermicelli 4-5 min
  • Flat pasta/spaghetti 11-12 min
  • Large macaroni 1 min

13
Pasta
  • Cooking
  • Salad or other uses cold
  • drain, rinse under cold water, and immediately
    mix with small amount of oil to prevent sticking.
  • Hot
  • For immediate service drain, pour boiling hot
    sauce on it and serve immediately
  • Held for service rinse, lightly oil, hold under
    refrigeration at service reheat by a short
    immersion in boiling hot water then pour boiling
    hot sauce on and serve immediately

14
Pasta
  • All pasta, served hot or cold must be well
    drained. The water that clings to pasta can
    destroy the texture, appearance, and flavor of
    the sauce it is served with.

15
Pasta
  • Range of sauces for pasta is growing
  • Traditional thick sauces (bolognaise and
    milanaise) based on tomato and often containing
    ham, minced/ground meat, seafood, cheese,
    anchovies, and other items are still popular in
    the traditional Italian restaurant
  • Innovation are extensive Jambalaya Pasta
  • Regional applications Baked Spaghetti
  • Resurgence of classics Baked Mac and Cheese
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