Pasta and grains .pptx

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Pasta and grains or

Farinaceous Dishes

Farinaceous dishes

Farinaceous dishes includes dishes such as

• Pasta

• Gnocchi

• Rice

• Grains

Farinaceous commodities are highly nutritious and provide energy and dietary fibre and they include starchy flours, cereals, pulses, starchy vegetables

Woulda, Coulda, Shoulda

By the end of this unit you will be able to;

• Identify types of pasta and grains

• Quality points in preparation and cooking

• Uses of a selection of both pasta and grains

• Accompanying sauces

Name as many Pasta dishes as you can!

What’s it all about?

• Pasta highly versatile - 350 different shapes - each with a specific use, often based on regionality.

• Dishes can be prepared in a variety of ways - Boiling pasta and baking afterwards.

• Dishes such as, lasagne, macaroni cheese, cannelloni, pasta al forno

Pasta Sauces

Pasta is very robust and can put with lots of different sauces:

Meat ragu

Pesto

Tomato

Cheese

Flavoured butters

Points to consider when producing pasta dishes

Ravioli - pasta should be thinly rolled, filling should be consistent, regular shaping and filling, well sealed edges, use a standard recipe, consider the number of courses and the dishes place on the menu

Spaghetti - pasta shape should match the sauce, the more robust the sauce, the larger the pasta shape

The amount of cooking a dish will take should match the thickness of the pasta used

Gnocchi

Gnocchi can be semolina or potato based and is shaped in a particular shape that will scoop the the accompanying sauce.

Can be served with any number of sauces

• Pesto

• Tomato

• Four Cheese

• Sage and Butter

Grains

For example:

Couscous - gourse ground durum wheat

Semolina - coarse ground wheat

Buckwheat - ground seed from a plant related to rhubarb

Quinoa - pseudo grain, but eated and retains nutrients in the same way as a grain - An ancient grain

Cornmeal - yellow ground corn - gluten free

Freeka - ancient grain - young durum wheat roasted and or smoked and polished

Bulgur wheat - par boiled and partially crushed wheat grain

What sauce is suitable for gnocchi?

A

Pesto

B

Baked beans

C

Custard

D

Tomato Ketchup

What is egg pasta made from

A

Soft flour and water

B

Rice flour and oil

C

Hard flour and eggs

D

Semolina and water

Dishes made with grains

Tabbouleh - Salad dish using buckwheat as its base. Middle Eastern in origin

Couscous - Steamed and some times with added vegetables, used in variety of dishes in Africa and the middle East - used in salads, tagines, with stews, salads.

Blinis - Using buckwheat flour - originating in Russia and typically served with Caviar or smoked salmon

Cornmeal - Used in American cookery for breads and general cookery uses where gluten free is required. Used for Tortilla Chips, Tortilla Breads and also for Polenta in Italian cookery.

Semolina - Used in bread making and also as a milk pudding grain, used in Cakes. Also used to make Gnocchi. Can not be used where gluten free is required.

Cooking methods for Pasta

Possible Assessment Question

Three sauces served with gnocchi (three marks)

1

2

3

Check your knowledge…

Link to Pasta and Grains Quizziz

What is the primary ingredient in pasta?

A

Water

B

Durum wheat flour

C

Rice flour

D

Cornmeal

Which type of pasta is hollow?

A

Lasagne

B

Ziti

C

Penne

D

Fettuccine

What grain is commonly used for risotto?

A

Basmati rice

B

Arborio rice

C

Jasmine rice

Which sauce is best with spaghetti?

A

Bolognese

B

Tartar

C

Hollandaise

D

Marinara

Where are blinis originally from?

A

Italy

B

Germany

C

Russia

D

France

What is the traditional topping for a blini?

A

Sour cream

B

Caviar

C

Peanut butter

D

Chocolate spread

Now, to start revising…

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