INFORMARTION SHEET 1.

Pasta : Selection, Preparation, Cooking

Ingredients and preparation

A. Pasta is the Italian word for “paste” or “dough” and, in its simplest form, is produced
from a mixture of flour and water. Pasta has become the generic term for numerous
types of noodle products made from simple dough—usually semolina flour and liquid.
However, noodles are made from pasta dough that contains eggs.
All pasta products are based on a flour ground from a starchy, high-gluten grain and some form of liquid.
In general, the addition of eggs to noodle dough softens the gluten and makes dough more tender than
pasta dough.
Western pasta types are usually prepared from wheat flours; and Asian pastas and noodles may use rice
flour or potato starches or bean flours.
1. Pasta dough is colored, flavored, and shaped into numerous forms. The style, shape, and country of
origin may vary, but some form of pasta is found in nearly all cultures.
2. Fresh pasta is pasta or formed noodles that are still in a soft dough form when cooked. Fresh pasta is
prized for its exceptionally tender texture and its speed of cooking.
3. Pasta is also pleasing to the eye. It swirls, twists, and curls in addition to making shells, ribbons, and
butterfly shapes.

B. Ingredients
1. Flour provides the structure (gluten) for pasta.
a. Semolina flour is flour ground from the heart of durum wheat kernels and has high gluten content
that helps maintain the shapes, forms, and textures of dry pasta. Its appearance is as hard, fine,
granular, and yellowish flour. Semolina is high in protein, making it perfect for noodles that hold up
well when dried. It is used for most commercially produced dried pasta.
b. Farina flour is a granular wheat flour often utilized in pasta preparation that is made from the
endosperm of any wheat kernel (not just durum wheat varieties). It is coarsely processed hard wheat
flour used in hot breakfast cereals and pasta.
c. White and whole-wheat bread and/or all-purpose flour are also commonly used in pasta and noodle
making. Recipe amounts may vary when substituting standard milled flours for semolina.
d. Rice flour is a common Asian noodle choice. Almost any starchy flour can be used to form noodle
dough. For example, dried mung beans are items ground into flour and are used to make noodle
dough. The ancient Chinese ground wild millet seeds to make a form of pasta dough. Flax seed flour,
which contains fatty acids known to be heart healthy, is a relatively new form of starchy flour for
pasta.
2. Liquids provide steam leavening, flavor, color, and texture to pasta.
a. Water produces excellent pasta when combined with semolina. Noodles made with just water tend to
be particularly delicate and tender without the coagulated toughening of egg protein. For pasta that
will be dried and stored for a length of time, water is a good liquid source.
b. Eggs are an excellent liquid choice for semolina pasta that will be cooked fresh (rather than dried and
stored
c. Olive oil is sometimes added for flavor, depending on the pasta use and the sauce choice.
d. Wheat flour noodles can be made with eggs, water, or a combination.
e. Rice flour pastas and noodles are typically made with water as the liquid source, though eggs can be
used. Rice-flour–based noodles are prized for the pure white and/or translucent (permitting light to
pass through)appearance compared to the opaque (not permitting light to pass through)nature of
noodles made with wheat flour.
3. Salt is a required element in most noodle recipes. It provides flavor and provides a better texture for
the finished dough.
4. Optional ingredients for pasta dough are products that color (e.g., spinach, tomatoes, and beets)
and/or flavor (e.g., spices, herbs, and oils) the dough.

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TYPES AND SHAPES OF PASTA

Italian Pasta and Noodle Categories

1. Round, string-like, solid noodles com in numerous thicknesses,
including:
a. Angel hair is the thinnest of all Italian pasta.
(Bean thread noodles are the Asian counterpart of angel hair
pasta, but they are made from rice flour.)
b. Vermicelli (“little worms” in Italian) is pasta that is a bit thicker
than angel hair and is twiste
c. Spaghetti is pasta that is thicker than vermicelli. Its thickness is
designated by the numbers 1 through 9, with 1 being the
thinnest and 9being the typical thickness.
The kluski is an egg noodle from Poland that resembles spaghetti, though it is very short and is typically
used in chicken noodle soup. Many countries use the term “vermicelli” for their thin, long noodles

2. Flat or broad noodles

a. Linguine (“small tongue” in Italian) is a flat noodle that is about the same thickness as spaghetti.
b. Fettuccine (“small ribbons” in Italian) is a flat noodle that is thicker than linguine and is about ¼-inch
wide.
c Lasagna is a flat ribbon noodle, about 2 to 3 inches wide, made from pasta dough. The thinnest type is
called mafalda (ma-FAL-da), and the type with the wide curly edges is called riccia (REE-CEE-a).
3. Hollow tubes or macaroni-type pasta
a. Elbow macaroni is a tiny curved hollow tube associated with cold salads and baked macaroni and
cheese dishes.
b. Mostaccioli (“small moustache” in Italian) is about 2 inches long, with diagonally cut ends.
c. Penne (“pens” or “feathers” in Italian) is a pasta similar in shape to mostaccioli but with ridges running
the length of the noodle.
d. Manicotti (“small muff” in Italian) is typically 4 to 6 inches long and is about 2 inches in diameter. The
creation process includes cutting a square of pasta, rolling a filling inside, and sealing the edges.
e. Ziti (“bridegrooms” in Italian) and rigatoni (“large grooved” in Italian) are thicker pasta tubes cut with
flat smooth ends rather than angled edges as in penne.
4. Specialty pasta shapes
a. Fusilli (“twists” or “corkscrews” in Italian) is a twisted noodle that is about 1½ inches long.
b. Rotini (“tiny wheels” in Italian) is a spiral shape that is about 1 inch in length.
c. Ruote is a cartwheel- or wagon-wheel–shaped noodle with spokes emanating from a center hub.
d. Farfalle (“butterfly” in Italian) is commonly called “bow tie” pasta in the United States and is often
used in cold salads.
e. Conchiglie (“conch shells” in Italian) is usually generically termed shell pasta in the United States. It is
available from small to jumbo sizes that are big enough to fill and bake.

Asian Noodles
1. Asian noodle flour sources vary from wheat to rice or other milled grain forms.
Most Asian noodles are flat or string shaped.
2. Cellophane noodles are exceptionally translucent noodles when softened or cooked and are made
from mung bean starch. They are found in most Asian cultures. Recipes refer to cellophane noodles
as bean thread noodles, vermicelli, or glass noodles.
3. Mein is a generic Chinese term for noodle. In China, people tend to prefer long noodles, especially
when served soft (lo mein) rather than fried (chow mein). Most Chinese noodles are the thickness of
spaghetti or thinner and are made from wheat flour, though rice and buckwheat are also used.
4. Japanese noodles also tend to be thin. Ramen, soba, somen, and udon noodles are the most common.
Wheat, rice, and other starches (e.g., mung bean) are typical noodle flour sources.
5. Koreans are fond of thin sweet-potato–based noodles called “tang myron,” more commonly known as
vermicelli. The texture is a bit rubbery, but the thin shape makes it easier to chew.
6. Pad Thai is a famous Thai cuisine recipe made from rice flour. Thai cuisine primarily uses rice flour
noodles in various widths. Like most rice-based noodles, pad Thai noodles are very starchy and very
sticky. They easily thicken the sauces with which they are served.

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7. Vietnamese noodles are typically rice-based noodles, such as “banh hoi,” a version of vermicelli, and
bean thread noodles from mung bean starch.
8. In Indonesia, tiny, thin bean thread noodles from mung beans are popular, as is rice vermicelli.

PREPARING PASTA
Cooking Pasta
Pasta should be cooked al dente, or ―to the tooth‖. This means the cooking should be stopped when the
pasta still feels firm to the bite, not soft and mushy. The pleasure of cooking pasta is its texture, and this
is lost if it is overcooked. To test for doneness, break pasta into small piece and taste it. As soon as pasta
is al dente, cooking must be stopped at once.
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 the pasta shape, the longer the 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.‖
Pasta Gets Bigger and Heavier when Cooked
Generally, pasta doubles or triples in weight when it is cooked. Likewise, the volume increases 2 to 2 ½
times during cooking.
Follow the Recipe
The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1 gallon of water, 1
teaspoon of salt, and 1 teaspoon of oil. For 100 servings of spaghetti, 6 gallons of water, 2 tablespoons
of salt, and 2 tablespoons of oil are needed to cook 6 pounds of dried spaghetti.

Here are 10 easy tips to get you there!

1. DON’T put oil in your water or on your pasta.
Adding oil to the water, or to cooked pasta to keep it from sticking will cause your sauce to slip off the
noodles.
2. Fill your pot properly.
Use enough cold, fresh water that once the pasta begins to cook and expand, there will still be plenty
of room for the noodles to move freely. You also want enough water to balance the heat once the
pasta is added, allowing it to come back to a boil quickly. The rule of thumb is at least three litres of
water to every 250g of pasta.
3. Salt your water like the sea.
Salting the water is your only opportunity to season the pasta itself. The water needs to “taste like the
sea,” in order to flavour the pasta. Three litres of water requires a minimum of 1 tbsp salt.
4. Bring water to a rapid boil before adding the pasta.
Starches absorb water instantly and you want the water temperature to be extremely hot to begin
cooking the noodles properly. Noodles that are added too soon with be soggy and improperly cooked.
5. Drop and stir.
As soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together, or
to the bottom or sides of the pot. Stir occasionally during the cooking process.
6. Check the package for timing.
There are lots of methods for testing if pasta is properly cooked, but your best starting point is to read
the package. Every variety and brand of pasta designates a proper cooking time and it’s indicated on
the packager. Start testing your pasta about two minutes before the indicated time, just to be safe.
7. Always save some cooking water.
Before you drain your pasta ladle a cup of cooking water into a bowl or measuring cup and reserve for
your sauce.
8. Drain don’t dry.
Drain your pasta enough to remove most of the water, but don’t let drained pasta sit and “dry off”. As
it cools, the starches will firm up and the pasta will stick together.
9. Add pasta to sauce — not the other way around.
Always have your sauce prepared before you cook your noodles. The pasta cooking should be the last
step in making your dish. Keep your sauce warm in a large, wide saucepan, big enough to add your
noodles to. Add immediately after they’ve drained.
10. Add some pasta water.
Adding a touch of pasta water to your sauce when you add the noodles helps the sauce adhere
better to the pasta. The water adds a bit of richness and flavour and the starchiness can help bring a
split sauce back together.

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Serving and Garnishing Pasta

The following are four common ways in which a sauce is applied to pasta:
a. Tossing the pasta with sauce
b. Ladling the sauce over or underneath the noodles
c. Providing a side dish of sauce for dipping
d. Covering cold salad preparations with marinades
Pasta will be served as an appetizer, entrée, or side dish and will be plated for individual service or will be
served “family style” in large bowls or on platters.
3. Pasta garnishes (an edible adornment)
a. Grated cheeses
*** Parmesan is a hard, dry cow’s milk cheese with a slightly salty and nutty flavor. Parmigiano-Reggiano
is a premier type of cheese made in northern Italy and is quite expensive. Good substitutes are
Asiago and Grand Padano.
*** Pecorino Romano is a fine sheep’s milk cheese from Rome or Sardinia. Many other Italian Romano
cheeses are available.
***Ricotta and mozzarella are softer cheeses used in many stuffed and layered pasta dishes.
b. Fresh ground black pepper
c. Freshly chopped parsley
d. Fresh sprigs of basil or oregano
e. Asian noodle preparations may be garnished with slivered nuts, chopped scallions, or fried leeks or
won ton strips.

Some Classic Pasta Dishes

1. Fettuccine Alfredo is a dish with flat noodles in a rich white cream and cheese sauce.
2. Linguine with clam sauce is a dish with fine flat noodle strands in red tomato or white cream clam
sauce.
3. Pasta Bolognese is a dish with any pasta shape served with a hearty tomato and meat sauce.
Bolognese is a type of ragu (a sauce of beef, carrots,onions, tomatoes, celery, white wine, and
seasonings). It is often one of the layers in a lasagna dish along with a contrasting white and creamy
béchamel sauce.
4. Linguine in pesto sauce is a dish with long, thin, and flat linguine paired with fresh green pesto sauce
made from a purée of olive oil, pine nuts, fresh basil, and Parmesan cheese.
5. Spaghetti alla Carbonara is a dish of spaghetti served with pieces of pancetta or bacon in a rich cream
and egg sauce.
6. Pad Thai is a combination of pad Thai (usually rice) noodles cooked and served with any combination
of meat and/or vegetables.
Common flavorings are tamarind, coconut milk, sugar, and peppers.
7. Lo Mein is a dish of thin lo mein noodles (or even spaghetti) cooked al dente and served boiled or pan
fried with any number of ingredients, such as small pieces of meat or vegetables.
Lo Mein may be served with a lightly flavored sauce or without sauce.

Pasta etiquette
1. The proper way to eat a pasta dish is to use only a fork. It is best to push a small amount of pasta
away from the rest on the plate and then twirl it until a reasonable amount is entwined on the fork.
This pasta etiquette is similar to spooning soup away from oneself. “Tackling” only a bit of pasta at a
time isconsidered sophisticated. The fork technique is not as simple as it sounds and does require
practice. In Italy, only the lower classes eat pasta with a spoon and fork.

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2. For family meals, teaching children to use a large tablespoon and fork to entwine the pasta is
acceptable. It is easier to twirl pasta on a fork while the pasta is cradled in the curve of a large spoon.
This is especially true of eating string and thin pastas.
3. Asian cultures use chopsticks to eat their pasta a bit at a time.
4. In the preferred Italian and Asian pasta etiquette, natives bring their faces close to the bowl or plate
and literally push the noodles into their mouths.

LET’S DEEPEN:
1. If you were to engage in entrepreneurial activity where there is a stiff competition
on pasta dishes, what type or kind of pasta will you be using? Why?

INFORMATION SHEET 1.4

Food presentation is the proper arrangement or overall styling of food placed on the plate.
It is better known as plating.

Guidelines in Presenting Starch and Cereal Dishes

1. Make it simple.
 To simplify the presentation, focus on the main element of the dish.
 Avoid clutter so as not to confuse the diner.
2. Draw or sketch a plan of your presentation.
3. Create balance.
 Select colors, shapes, and textures of food to be included in the presentation so that the
presentation does not overpower the function and flavor.
4. Place adequate serving portions of the food items.
 The right amount of food of the different nutrients should be placed on the plate to
have a balanced meal.
5. Ensure that the main dish is the focal point or placed in a strategic position on the plate with
the garnishes and sauces support the elements.

We use the numbers on the wall clock as a guide in

positioning dishes on the plate.

Main dish: placed between 3 and 9 o’clock

Starch or cereal: between 9 and 11 o’clock
Vegetables: between 11 and 3 o’clock

6. Use sauces to create accents in the form of dots to be placed on the side of the plate.
Sauces can be lightly poured or drizzled on the plate, either over or under the dish.

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7. Garnishes serve as accents, adding color to the food. It’s meant to enhance and match the
flavours of the dish, not overpower it

Here are some simple guidelines to applying garnishes:

 Refrain from heaping garnishing on one corner of the plate.
 Provide a flash of colour and shapes by arranging the garnishes around the main dish.
 Garnishes should always be edible so avoid using parsley flowers, lemon twists,
cinnamon sticks or raw herbs.
 Garnishing should be applied quickly to ensure the food arrives at the table warm.

How Do You Apply What You Have Learned?

Practice making classic plating.

INFORMATION 1.5

Introduction

Proper storage of food is very crucial in keeping food safe because the manner and
temperature of storage will affect the food‘s susceptibility to bacterial growth, other
contaminants, and infestation. Storing food will not improve its quality, it will only delay the
rate of deterioration, and thus, the proper period of storage should also be observed.
FIFO (First In, First Out) in storing food is very important. Though it is a long-time method in
store-keeping where the first food stored should be the first food to be out from the storage
it is high time to make it a habit or put into practice. Write the expiry date, date received and
date of storage to the food package and regularly check the expiration date.

Two Common Classifications of Food According to Keeping Quality

a. high perishable foods – foods that spoil very easily
ex. Chicken, meat, fish – require cold storage
b. low perishable foods – not easily spoiled
ex. Starch and cereals – can be stored in a dry and cold storage

Guidelines for Proper Storage of Starch and Cereals

1. Practice FIFO policy of First In, First Out. Foods that are stored first are taken out first.
2. Cereal packages must be closed completely to prevent pest infestation.
3. Cooked starchy pastes should be kept in covered containers and stored in the refrigerator if
not completely consumed at once.
4. Avoid storing starch products for a long period of time because syneresis sets in, as well as
retrogradation from freezing starchy gels. Staling of bread and rice and scum formation on
top of refrigerated pudding are signs of retrogradation.
5. Dry storage is recommended for the following starch and cereals:
a. uncooked rice d. uncooked noodles
b. uncooked glutinous rice e. starch
c. breakfast cereals
c. Cold storage is recommended for the following;
a. flour c. leftover rice e. cooked spaghetti
b. pudding d. cooked pancit

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6.Shelves or containers should be 6 inches above the floor.
7. Indicate date of storage.

References:

 Sumisim, C.M.(2015).Technology and Livleihood Education. The Library Publishing

House, Inc.
 LM_CookeryGrade10.pdf
 https://www.chatelaine.com/recipes/how-to-cook-perfect pasta
 http://tfrit.weebly.com/uploads/1/2/4/8/12487698/pasta_shapes.pdf
 https://www.google.com/search?q=types+of+pasta+and+noodles+ppt&sxsrf=ALeKk01
W2FRGfxXV5FFD z2WBkvQI2TMlYQ:1605942212527&source=lnms
 https://www.unileverfoodsolutions.ie/chef-inspiration/from-chefs-for-chefs/work-
smart/food-
plating.html#:~:text=The%20classical%20plating%20technique%20uses,the%20face%2
0of%20a%20clock.