Transcript PASTA Pertemuan 23-24 Matakuliah : V0266 - Pengolahan Makanan I

Matakuliah
Tahun
: V0266 - Pengolahan Makanan I
: 2009 - 2010
PASTA
Pertemuan 23-24
Pasta
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Chapter Objectives
Prepare fresh and commercial pasta, and list the steps involved in the
alternate steam-table service method of its preparation.
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Pasta
• Macaroni products, or pastas, are popular alternatives to other starch foods.
• Pasta is Italian for “paste” because pasta is a mixture of wheat flour and water and,
sometimes, eggs.
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Kinds, Characteristics, and Quality
Factors of Pasta
• Commercial dried pasta
– Best pastas are made from semolina.
– Should be yellow not gray and hard, brittle, and springy.
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Specialty Pastas
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Whole wheat pasta
Pasta can be colored using vegetable purées and other ingredients
– Spinach
– Red pepper
– Hot chile
– Seaweed
– Beet
– Tomato
– Pumpkin
– Pasta containing squid ink is black in color, and goes well with seafood dishes.
Egg pasta
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Copyright ©2007 John Wiley & Sons, Inc.
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