THC3 Midterm PDF

CHAPTER 7 SAUC E S SAUCES AND S TA R C H E S THE FOOD INDUSTRY MAKES WIDESPREAD USE OF THE THICKENING CAPABILITY OF STARCHES AS WELL AS OF THEIR ABILITIES TO ACT AS STABILIZERS, TEXTURIZERS, WATER OR FAT BINDERS, FAT SUBSTITUTES, AND EMULSIFICATION AIDS. STA RC HE S A S THIC KE NE RS K I T C H E...

CHAPTER 7 SAUC E S SAUCES AND S TA R C H E S THE FOOD INDUSTRY MAKES WIDESPREAD USE OF THE THICKENING CAPABILITY OF STARCHES AS WELL AS OF THEIR ABILITIES TO ACT AS STABILIZERS, TEXTURIZERS, WATER OR FAT BINDERS, FAT SUBSTITUTES, AND EMULSIFICATION AIDS. STA RC HE S A S THIC KE NE RS K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N SAUC E S K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N THICKENING AGENTS K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N A THICKENING AGENT, USUALLY STARCH, MAY BE ADDED TO THE LIQUID TO MAKE IT MORE VISCOUS. K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N CHAPTER 8 PA STA H I S T O R Y O F PA S TA THE EARLY HISTORY OF PASTA DOES NOT BEGIN WITH ITALY, BUT RATHER IN THE SHANG DYNASTY IN CHINA (1700-1100 BC) WHERE SOME FORMS OF NOODLES ARE KNOWN TO HAVE EXISTED - MADE WITH EITHER WHEAT OR RICE FLOUR. PASTA ALSO APPEARS TO HAVE BEEN A FEATURE IN THE DIET OF ANCIENT GREEK CIVILIZATION, FLOURISHING IN THE FIRST MILLENNIUM BC. IN FACT, THE WORD LASAGNA COMES FROM THE GREEK TERM "LAGANON," WHICH CONSISTED OF STRIPS OF DOUGH MADE WITH FLOUR AND WATER. TYPE S OF PASTA S M A L L PA S TA S K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N SMALLER PASTA SHAPES, INTERCHANGEABLY CALLED “MACARONI,” FALL WITHIN THE 1- TO 2-INCH RANGE. THEY’RE BEST SERVED WITH THICK, CHUNKY SAUCES OR BAKED INTO CREAMY CASSEROLES. K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N LO N G R I B B O N C U T K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N LONG, RIBBON-CUT PASTAS ARE OFTEN LUMPED INTO THE “SPAGHETTI” CATEGORY, BUT THERE ARE ACTUALLY MANY VARIATIONS. THESE NOODLES PAIR WELL WITH PESTO, FRESH TOMATO, AND WINE- OR BUTTER-BASED SAUCES. K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N TUBE-SHAPED K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N TUBE-SHAPED PASTAS ARE ALSO CALLED “EXTRUDED PASTA,” AS THEY ARE MADE BY FORCING DOUGH THROUGH A DIE TO FORM VARIOUS SHAPES. IN ARTISAN PASTA-MAKING TRADITIONS, BRONZE DIES ARE USED TO CREATE A COARSER TEXTURE. K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N STUFFED K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N SOME PASTAS ARE SHAPED SPECIFICALLY TO HOLD OTHER INGREDIENTS LIKE CHEESE, MEAT, AND VEGETABLES. THESE TYPES OF PASTAS ARE BEST SERVED IN BUTTER, CREAM, OR TOMATO SAUCES TO ALLOW THE FLAVORFUL FILLING TO SHINE. K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N TYPE S OF PA STA SAUC E S K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N CHAPTER 9 SOUPS A ND STOC KS SOUPS K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N STOC KS K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N CHAPTER 1 0 M EAT, PO ULTRY, F ISH A ND SHE L L F ISH PA RTS A ND C UTS  BEEF K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N  PORK K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N  CHICKEN K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N  CUTS OF FISH K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N  KINDS SHELLFISH K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N K I T C H E N E S S E N T I A L S & B A S I C F O O D P R E PA R AT I O N