Reference no: EM133013206
Unit Thirteen: Tomato Sauce, Pasta Cookery and Basic Vinaigrette
Please define in your own words the following:
Key Terms al' dente coulis tomato sauce stabilizer
temporary emulsion
semi-permanent emulsion dry pasta
high protein flour gluten
durum wheat semolina
high gluten flour vinaigrette
fines herbes salad greens
Ready to eat (RTE) food safety protocols
Study Questions
1. What type of tomato is commonly used in making tomato sauce? Why?
2. What are some different ways that tomato sauce can be made?
3. What types of pots are best to use when making tomato sauce? What types of pots are should be avoided when making tomato sauce?
4. What is the difference between semolina and durum wheat flour?
5. What is the extruded method for making pasta?
6. What two ingredients are used in the production of dried pasta and why?
7. Describe the method for cooking dried pasta. (please include any ratios)
8. To what degree should dry pasta be properly cooked? How do you determine the doneness if you can't eat it?
9. What is a vinaigrette, and what is the basic ratio for making it?
10. How is a semi-permanent emulsion created?
11. Name 3 stabilizing agents used in emulsions.
12. What herbs are included in Fines Herbes mixture?
13. Describe in detail the procedure for properly cleaning and dressing mixed greens salads (hint they are a RTE ingredient)
14. What are the correct procedures and protocols when required to wear single use disposable gloves (when, why, how long, how often)?
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What types of pots are best to use when making tomato sauce
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