Pasta

Pasta Vocab

100

What is Caramelization?

The process of sugar browning when heated, creating a rich, sweet flavor.

200

What is Deep-frying?

Cooking food by fully immersing it in hot oil.

300

What is Radiation?

Heat transfer through waves of energy, such as from the sun or a microwave.

400

What is Sautéing?

Cooking food quickly in a small amount of fat over medium to high heat.

500

What is Sweating?

Cooking food over low heat with a small amount of fat to soften it and release its moisture without browning.

Pasta Sauces

100

This Sauce is made with marinara sauce, which is made with tomatoes, garlic, and herbs

Tomato Sauce 

200

 This is made with butter, cream, and Parmesan cheese.

_{This Sauce is Alfredo} 

300

this sauce is smooth tomato sauce, vodka, typical Italian herbs, and heavy cream

This Is vodka Sauce 

400

What is fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese

This is Pesto Sauce 

500

This sauce has dry white wine, garlic, olive oil, and lemon juice

This is White wine sauce 

Dry Heat Temperture

100

What Temp is Saute

320’ F - 450’ F 

200

What temp is Panfry/ Deep Fry

325 ‘ F - 375 ‘F

300

Temperature of Grill/ Boil?

425’ F - 550 ‘ F

400

Temperature of Roast/Bake?

300’ F - 425’F

500

 Temperature stir-frying.

 350°F and 370°F.

Pasta Shapes

100

What pasta is this - Long, Thin, and round

This is Spaghetti

200

What pasta is this - Flat, Slightly,wider than spaghetti 

This in Linguine 

300

What pasta is this -Short, tube-shaped with angled edges 

This is penne 

400

What pasta is this - Small, Rice-shaped pasta 

This is orzo 

500

What pasta is this - Wide, flat sheets for layers 

This is Lasagna 

Moist Heat Temperture

100

Poaching

160’ F- 180’ F

200

Simmering

185’F - 205’F

300

Boiling

212’ F

400

Steaming

Above 212’F

500

Braising 

125 to 200 degrees centigrade