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International Cuisine > ITALIAN > Flashcards

ITALIAN Flashcards

1
Q

ITALIAN STAPLES

What are the 5 main Italian Staples?

A

1 Pasta
2 Basil
3 Oregano
4 Olive oil
5 Tomatoes

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2
Q

ITALIAN CHEESES

What are the 4 cheeses in Italian cuisine?

A

1 Mozzarella
2 Gorgonzola
3 Parmesan
4 Ricotta

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3
Q

ITALIAN HERBS

What are the 5 Italian herbs?

A

1 Basil
2 Oregano
3 Rosemary
4 Flat-leaf parsley
5 Thyme

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4
Q

COOKING METHODS

What are the cooking methods Italians utilize?

A

1 Grilling
2 Stewing
3 Roasting

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5
Q

ITALIAN RELIGIONS

What are the religions that Italians are involved in?

A

1 Roman Catholic
2 Jews (only eat fish with scales)
3 Muslims (no pork)
4 Hinduism

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6
Q

FACTORS

What factors influence Italian Cuisine?

A

1 Availability of foods
2 Geographical conditions
3 Religion
4 Culinary background
5 Cooking methods

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7
Q

FLOURS IN PASTA MAKING

What are the various flours used in pasta making?

A

1 All-purpose flour
2 Whole wheat flour
3 Gluten-free flour
4 Semolina and Durum

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8
Q

STUFFED PASTAS

What are the 4 types of stuffed pastas?

A

1 Ravioli
2 Tortellini
3 Lasagna
4 Cannelloni

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9
Q

What is Tortellini ?

A

Circular - shaped pasta usually filled with cheese, meat or spinach

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10
Q

What is Lasagna ?

A

Stripes of pasta (8 x 3 inches) which are alternated with garnish (minced meat, seafood, vegetables) tomato or cheese sauce, baked in a pan and gratinated with cheese.

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11
Q

What is Cannelloni?

A

Tube-shaped pasta filled with garnish and baked with tomato sauce or Bechamel.

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12
Q

PASTA COLORS

What are the variated pasta colors and how do we get each of these colors?

A

1 Red pasta - add tomato paste, add less eggs

2 Green pasta - add chlorophyll pasta (BLEND PARSLEY, DILL, FRESH TARRAGON AND BASIL)

3 Black pasta - add squid ink

4 Brown pasta - add unsweetened chocolate powder

5 Orange pasta - add squash or pumpkin puree

6 Purple pasta - add beetroot puree

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13
Q

HISTORY

What does Italian cooking date back to ?

A

Ancient Greek

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14
Q

HISTORY

Who laid the foundation of European cooking?

A

The Roman

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15
Q

HISTORY

When did Italy unify ?

A

1861

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16
Q

GRADES OF OLIVE OIL

What are the 4 grades of olive oil ?

A

1 Extra Virgin Olive Oil - olives that were pressed once

2 Virgin Olive Oil

3 Pomace Olive Oil - Peth left back from extraction

4 Cold Pressed Oil

17
Q

What are some Italian local ingredients ?

A

1 Sun riped tomatoes

2 Eggplant and pepper in the south

3 Ham

4 Butter (often replaces oil in the south)

18
Q

ANTIPASTO

What is antipasto ?

A

The first course in a meal and is followed by pasta, except in the far north, where risotto or polenta is usually a norm.

19
Q

Which food does not play a regular role in Italian diets?

A

Meat

20
Q

What does Antipasto include?

A

1 Cured meats
2 Olives
3 Anchovies
4 Various cheeses

21
Q

What are the types of sauces in Italian cuisine?

A

1 Bolognaise

2 Tomato Sauce

3 Pesto

4 Marinara - vegetable sauce with tomato, onion, garlic, oil

5 Alfredo - a combination of cheeses, cream, olive oil

6 Carbonara - made with egg, pacentta, cream, parmesan

22
Q

What is the recipe for Bolognaise?

A

1 Minced Beef
2 Olive oil
3 Mirepoix
4 Garlic
5 White wine
6 Tomatoes
7 Bouget Garni

Salt and pepper

1 Brown the minced meat in a hot pan with olive oil and then the mirepoix and garlic.

2 Add the white wine and reduce.

3 Add the tomato cut in dice. Add the bouquet garni and a little bit of salt.

4 Cook slowly with cover for at least 1 hour, adding a little water when necessary.

5 Remove the bouquet garni and adjust the seasoning.

23
Q

How to make tomato sauce?

A

Tomato paste
Mirepoix
Garlic
Bouquet Garni
Flour
Butter,
Salt & Pepper.

Sweat the mirepoix, add the flour, let it cook a few minutes and then the tomato paste and water. Let it cook for 1 ½ hour (On stove or in oven. Strain, cool and store.

24
Q

What is Pesto and how to make it ?

A

It is a thick blend of crushed garlic, fresh basil, olive oil, pine nuts, and grated Parmesan.

Basil
Grated parmesan
Garlic ,
Olive oil
Pine nuts

1 Grind garlic and basil

2 Add cheese a bit at a time

3 Add oil in a slow stream

4 Garnish with pine nuts

25
Q

What is the recipe for pasta ?

A

1 Flour
2 Eggs
3 Oil
4 Salt

1 Sift flour in a bowl.

2 Make a well in center of flour, add salt, oil and eggs.

3 Stir and incorporate gradually the flour.

26
Q

What is the recipe for tomato concasse?

A

1 Tomato
2 Onion
3 Garlic
4 Bouquet Garni
5 Olive oil
6 White wine
Salt & Pepper

1 Sweat the chopped onion and the garlic with olive oil.

2 Add the peeled and seed tomato cut in dice.

3 Add the wine, bouquet garni and a little salt and pepper.

4 Cover and cook slowly until the tomatoes are reduced to a pulp.

5 Remove the bouquet garni and adjust the seasoning.
(If the tomato is of poor quality, a little tomato paste can be added to enhance the taste and color.)

27
Q

What is the recipe for minestrone?

A

1 Dry white Bean,
2 Onion
3 Leek (White)
4 Tomato
5 Carrot
6 Turnips
7 Zucchini
8 Celery
9 White Cabbage
10 Potato ,
11 Garlic
12 Green Bean
13 Green Peas
14 Bacon,
15 Thyme,
16 Bay Leave,
17 Vermicelli,
18 Salt, Pepper.

1 Soak the beans in water 24 hours before and cook them in water for about 25 minutes.

2 In a pot, sauté the chopped bacon, add the garlic and chopped onion. Add the dry beans, sliced leek and the tomato in small dice.

3 Add slice carrot, turnips, zucchini, celery, and white cabbage. Let them sweat for a few minutes, cover with water and let cook for 30 minutes.

4 Add the potato, the chopped green beans and peas and let cook again for another 25 minute. At last add the vermicelli broken in small pieces.

Serve with grated Parmesan, garlic Croutons, and eventually “pesto”.

28
Q

What is the recipe for gnocchi (POTATO)

A

Potato
Egg
Flour
Salt, Pepper

1 Peel and boil, very tender, the potato in salted water.

2 Mash them until smooth, add the whole egg, season with salt and pepper and add a little at the time the flour.

3 On a floured table, knead for about 3 minutes until you have achieved a soft and smooth dough.

4 Shape the gnocchi in a curl shell like form, cook into salted simmering water and remove immediately as they all float to the surface. Drain and top with your choice of sauce.

29
Q

What is the recipe for Gnocchi (Cornmeal)

A

Milk
Butter
Egg
Cheddar or Gruyere Semolina (Cornmeal)

1 Bring to a boil the milk and butter with salt, pepper and nutmeg.

2 Sprinkle and stir the cornmeal and let cook slowly for 6-8 minutes.

3 Add the egg and yolk and cook again slowly for another 3-4 mins. Add the grated cheese.

4 Pour into a greased sheet pan and let cool down completely.

5 Cut them in half moon shape, sprinkle with grated cheese and gratinate under salamander.
Serve warm with tomato sauce or concassee.

30
Q

What is a Frittata and how is it prepared?

A

A close relative of the omelet in which eggs are lightly beaten.

To prepare: pour into pan
add any kind of filler and cook until one side is done. Then flip with the aid of a lid, until cooked.

Can be eaten hot or cold, tossed into wedges or salad.

31
Q

What is the recipe for Focaccia ?

A

All purpose flour
Dry yeast
Olive oil
Fine and coarse salt.

1 Dissolve the yeast in warm water.

2 Mix the flour with the yeast, the olive oil and fine salt.

3 Knead the mixture, adding small amounts of warm water as necessary, until you obtain a fairly firm, homogeneous dough.

4 Put it in a bowl, cover it with a damp cloth, and let it rise for 2 hours.

5 Grease a baking sheet and dust it well with finely ground salt.

6 Take the risen dough, flatten it out, and spread it enough to completely cover the baking sheet, dimpling the surface by pressing down on it with a spoon.

7 Take the remaining oil and beat it lightly with a little water to make an emulsion; brush this emulsion over the focaccia and sprinkle it with coarse sea salt.

8 Bake (375/400 F) the focaccia until it is a lively golden brown, then remove it and let it cool.

32
Q

What is Bruschetta?

A

A slice of toasted bread rubbed with the garlic cloves and sprinkled with olive oil.
An addition of chopped onion, diced tomato, and basil is the basic form now and can also be garnished with grilled sweet peeper, Parma ham or smoked salmon, etc.

33
Q

What is a Carpaccio of beef?

A

CARPACCIO OF BEEF

The raw beef (tenderloin) is thinly sliced, almost paper size

1 Mix finely chopped with lemon juice, olive oil, salt and pepper from the mill.

2 Shortly before serving, coat evenly the surface of the meat with this dressing so the acidity of the lemon will “cook” the meat.

3 Topped with Parmesan shaving. Carpaccio can be served with Rocket salad.

34
Q

What is OSSO BUCO MILANESE ?

A

Braised veal shanks with vegetables and white wine

35
Q

What is the recipe for PICATTA

A

thin pan-fried flourdredged meat in a sauce of lemon juice, butter, parsley, and often capers.

36
Q

What is the recipe for Risotto ?

A

Chicken
Onion
Short grain rice
Dry porcini mushroom
Garlic
Tomato peeled
parmesan Cheese
White wine
Chicken stock.

1 Sauté chopped onion and garlic in a little butter or olive oil.

2 When the onion is soft, add the chicken dice and cook for 10 minute.

3 Add the dry porcini mushroom, the rice and stir for a few minutes till the rice is well coated with the oil/butter.

4 Add white wine, tomato dice and the broth (chicken or vegetable).

5 When it’s absorbed, add a little more. Stir.

6 Add a little more; stir and so on until the rice is al dente (cooked through, but still a bit firm) It should take about 20 minutes.

7 Quickly add your cheese or other ingredients. Stir well. Serve.

37
Q

What is the recipe for Polenta ?

A

1 Boil liter of water (or stock) with salt.

2 Pour in the Polenta (cornmeal type ground maize) gradually while stirring constantly with a wooden spoon to prevent lumps.
3 Once all the cornmeal has been added, keep the water at a simmer, and stir frequently.

4 Season with pepper; add abundant quantity of butter and strong-flavoured cheese. (Parmesan, Gorgonzola, Bel Paese, etc.)

38
Q

What is the recipe for Tiramisu ?

A

Egg yolk
Egg white
Sugar
Mascarpone cheese
Cream
Brandy,
Espresso coffee
Syrup,
Savoy biscuit,
Cocoa powder.

1 Beat the yolks with the sugar, then whip in the mascarpone and the brandy.

2 Add the whip cream and fold in 2 egg whites whipped firms.

3 Mix the coffee with syrup and brandy, dip the Savoyard biscuit in the coffee and line the bottom of a dish.

4 Fill with the mixture, add another layer of biscuit and then the rest of the cheese. Chill for 2 hours, and dust with the cocoa powder before serving.

39
Q

What is the recipe for Savoy Biscuit?

A

Egg Yolk
Sugar
Flour
Eggwhite

1 Whip the sugar and egg yolk until foamy and light.

2 Add gently the flour and then the snow egg white.

3 Lay with a piping bag in a finger shape, on a butter and floured baking sheet. (or grease proof paper)

International Cuisine (6 decks)

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