Yeast
Yeast Bread Methods
Italy
Pasta
100
Serves as a tenderizing agent
Fat
100
Yeast is dissolved in warm water, dough is kneaded and allowed to rise twice before baked
Straight dough (conventional) method
100
The birthplace of Pizza
Naples
100
What does "al dente" mean and how do you know when pasta is ready?
Tender to the tooth. You can try a strand
200
This adds colour, flavour, and structure to bread product
Eggs
200
Something similar to instant yeast is used and can be added directly to dry ingredients
Rapid Mix Method
200
2 main reasons why Italian food is regional cuisine
Italy is a young country, was divided into kingdoms, and didn't have much contact with each. The different climate (North vs South) also affects what people cook and eat
200
Give the category and name of this pasta
Shapes. Rotini
300
The leavening gas that results from a chemical reaction between ingredients in baked products.
Carbon Dioxide
300
Baked until almost ready, put in fridge (up to a week) and browned when reheating
Brown and Serve Method
300
List 2 ways Italian and French cuisine differ from each other
French have gourmet cooking where Italian is more based on home cooking. They focus on seasonal foods and are not very elaborate.
300
Name 4 types of Tubular pasta
Rigatoni, Cannelloni, Penne, and Macaroni
400
What is the role of gluten in dough?
It traps carbon dioxide bubbles, forming small holes in the dough
400
Similar to straight dough method but more flour is added after first rise
Sponge Dough Method
400
Describe what Polenta is and ways it can be used/cooked
Made of ground corn/cornmeal. Can be a porridge or baked into a loaf and fried or grilled
400
What kind of pasta that would be ideal for a chunky meat and vegetable sauce? Why? Give 2 examples
Rigatoni, penne, ziti, or shells as their shape hold the meat and vegetables better than long and smooth pasta
500
Explain Formula for ideal conditions of yeast breads
Yeast+ Heat+ Moisture+ Food->Carbon Dioxide and Alcohol
500
Texture has more holes and can not be made into shapes
Batter Method
500
Name each popular food from Milan, Venice, Bologna, Florence, and Sicily
Milan: Risotto
Venice: Polenta
Bologna: Parmesan Cheese
Florence: Soup and Beans
Sicily: Sword Fish
500
Name 7 of these pasta shapes
Rigatoni, spaghetti, linguine, Cannelloni, macaroni/elbows, Bowties, Penne