Chapter 22 - Farinaceous Starch

Question 1

Describe what the term farinaceous refers to?

Answer 1

Manufactured or fabricated starch based products.
Contains flour called Farina

Question 2

What is the latin word for flour?

Answer 2

Farina

Question 3

Describe what Asian noodles symbolizes

Answer 3

Longevity and long in length

Question 4

Which types of flour are used in the production of noodles

Answer 4

1. Wheat flour
2. Rice flour
3. Potato flour
4. Soybean flour
5. Buckwheat
6. Mungbean

Question 5

Explain the colours of noodles

Answer 5

1. Translucent white
2. Opaque white
3. Cream
4. Yellow
5. Tan
6. Brown

Question 6

Which component can affect the colours of the noodles

Answer 6

Ingredients in the dough

Question 7

How can noodles be consumed

Answer 7

Hot or cold
In salads, soups, stir-fries

Question 8

List 9 different noodles and a describe each

Answer 8

1. Cellophane
   - Made from mung bean
   starch
   - Also known as bean thread
   noodles and glass noodles.
   - Dried noodles have slippery
   texture when cooked.
2. Rice Vermicelli (Mi fun)
   - Long, thin, brittle noodles
   made from rice flour.
   - White and translucent in
   color.
3. Rice stick noodles
   - Similar to vermicelli but
   thicker and wider.
   - White and translucent in
   color.
4. Rice paper wrapper
   - Circle or triangle shaped
   made from flour and water
5. Chinese egg
   - Long, made from flour and
   eggs
   - Available as a round noodle
   - Various thickness
6. Ramen
   - Long thin wheat flour
   noodle can also contain
   eggs.
   - Straight rod or crinked into
   brick.
   - Includes flavoring packet.
7. Somen
   - Thin, round, white noodle
   made from wheat flour.
   - Similar to vermicelli.
8. Soba
   - Flat noodle made from
   buckwheat and standard
   wheat flour.
   - Nutty flavor.
   - Green in color by adding
   green tea to the dough.
9. Udon
   - Thick white noodle, made
   from wheat flour and water.
   - Served in soups or stews.

Question 9

Describe the meaning of the word pasta

Answer 9

Dough or paste

Question 10

Which ingredients are used to make pasta

Answer 10

1. Durum wheat flour
   semolina
2. Egg
3. Salt

Question 11

Describe semolina

Answer 11

Course flour made from protein.

Question 12

What was the first pasta called

Answer 12

1. Vermicelli
2. Maccheroni

Question 13

To which components is pasta typically matched with?

Answer 13

1. Sauce based consistency
2. Ability to hold sauce
3. Ease of eating

Question 14

Name and describe 7 pasta shapes

Answer 14

1. Long pasta (pasta lungi)
   - Long strands which are
   round or square.
   - Served with heavier sauces.
2. Ribbon pasta (fettuce)
   - Flat strands, available in
   different lengths, widths and
   thickness.
   - Fresh ribbons served with
   delicate sauces.
3. Tubular pasta (tubi)
   - Tube shape
   - Heavy sauces
   - Served in salads
4. Shaped pasta
   (forme speciali)
   - Shells, bowties, spirals,
   snails and wheels.
   - Chunky sauces.
5. Soup pasta
   - Tiny to very small.
6. Stuffed pasta
   - Pasta sheets stuffed with
   filling

Question 15

Give 4 examples of Long Pasta

Answer 15

1. Angel hair
2. Fusilli Lunghi
3. Spaghetti
4. Vermicelli

Question 16

Give 4 examples of Ribbon Pasta

Answer 16

1. Fettuchini
2. Lasagne
3. Linguine
4. Tagliatelle

Question 17

What is the difference between fettuchini and Tagliatelli

Answer 17

Fettuchini is 6mm wide
Tagliatelli is 4mm wide

Question 18

Give 4 examples of shaped Pasta

Answer 18

1. Farfelli
2. Fusilli
3. Gnocchi
4. Strozzapreti

Question 19

Give 4 examples of Tubular Pasta

Answer 19

1. Canneloni
2. Elbow macaroni
3. Penne rigate
4. Rigatoni

Question 20

Give 4 examples of Soup Pasta

Answer 20

1. Alfabeto
2. Coralinni
3. Orzo
4. Risi

Question 21

Give 4 examples of stuffed Pasta

Answer 21

1. Cappelletti
2. Ravioli
3. Ravioloni (larger)
4. Ravioletti (smaller)
5. Tortellini