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Basic Culinary > Pasta > Flashcards

Pasta Flashcards

1
Q

Pasta is Italian for…

A

dough

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2
Q

generic term for Italian variants of food made from a
dough of flour, water and/or eggs, that is boiled.

A

pasta

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3
Q

Pasta was probably introduced to Italy
by…

A

Arabs

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4
Q

Pasta-making machines were invented in…

A

Napoli

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5
Q

There are approximately ____ different shapes of pasta

A

350

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6
Q

the two basic types of pasta

A

dried and fresh

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7
Q

Unless a specialty pasta is being made, the wheat used in pasta should be…

A

durum wheat semolina, which contains very little starch

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8
Q

literally means “before the pasta,”
Italian meal starters

A

antipasto

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9
Q

Italian first course

A

primo, which can be pasta, soup, or risotto

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10
Q

how much Italians eat pasta

A

65 pounds (30 kg) a year per person

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11
Q

dried vs fresh pasta
which cooks faster

A

fresh pasta, because it doesn’t need to rehydrate

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12
Q

When do you start counting pasta cooking time?

A

When the water
returns to a boil

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13
Q

just tender to the bite

A

al dente

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14
Q

(big reeds in Italian)
large pasta tubes
that are usually stuffed with a meat or cheese filling and baked. The name is also used for the finished casserole.

A

Cannelloni

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15
Q

These are thin rods of Italian pasta, just a bit thicker than angel hair pasta. They’re normally served in a broth or with a very light sauce.

A

Capellini

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16
Q

These are thin rods of Italian pasta, just a bit thicker than angel hair pasta. They’re normally served in a broth or with a very light sauce.

A

Capellini

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17
Q

This Italian pasta resembles shells. It’s often served
with tomato or meat sauces, or in pasta salads.

A

Conchiglie
A smaller version for soups is called conchigliette, while
larger, stuffable shells are called conchiglioni.

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18
Q

This tubular Italian pasta used to be made by wrapping
pasta dough around knitting needles. The term now
refers to any small tubular pasta, all of which go well
with chunky sauces.

A

Macaroni
Elbow macaroni is curved, and is traditionally used to make macaroni and cheese.

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19
Q

Pasta shaped like small butterflies or bow ties.

A

Farfalle
Farfallini are the smallest butterflies, farfallone the largest.

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20
Q

These are long, relatively thick ribbons of pasta.

A

Fettuccine
A narrower version is called fettuccelli, while a wider one is called fettucci. Egg fettucine goes well with cream
sauces.

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21
Q

This is a type of Italian pasta that’s shaped like either
like screws or springs. This is a good choice for pasta
salads and casseroles, or for serving with hearty, thick
sauces.

A

Fusilli
A long version of the spring-shaped fusilli is
called fusilli col buco.

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22
Q

These thick, wide noodles with sometimes ruffled edges.

A

Lasagna
Used to make an Italian casserole dish that
Americans call lasagne.
Italians call the noodle itself lasagna (plural: lasagne), and the casserole lasagne al
forno.

23
Q

(“little tongues” in Italian) consists of long,
slender ribbons of pasta. It’s often served with clams or shrimp.

A

Linguine
Think lengua

24
Q

These “little ears” are pieces of Italian pasta shaped like
tiny ears or bowls.

A

Orecchiette
Think oro/oto/aural

25
Q

This pasta is shaped like grains of barley or rice. It’s
often used as a bed for sauces or in soups.

A

Orzo

26
Q

These are flat ribbons of pasta, sold either dried or
fresh. They’re normally served with hearty sauces.

A

Pappardelle

27
Q

This Italian pasta consists of short tubes cut on the
diagonal, the better to scoop sauces inside. It’s very
versatile, and works well mixed with a sauce, or in a
casserole, soup, or pasta salad.

A

Penne
Penne rigate has
ridges, the better to hold sauces. Penne lisce has
smooth walls.

28
Q

These are big pasta tubes with ridges. They’re normally
served with chunky sauces or baked in casseroles.

A

Rigatoni

29
Q

The most popular pasta variety, (Italian for
“little strings”) works best with light tomato or cream sauces. Don’t use it in pasta salads.

A

Spaghetti

30
Q

These long ribbons of pasta are very similar to
fettuccine. They go well with a hearty meat sauce.

A

Tagliatelle

31
Q

(Italian for “little worms”) is similar to
spaghetti, only with very thin strands. Serve it with
very light sauces, or break up the rods and serve the
pieces in a broth.

A

Vermicelli

32
Q

These come either as long, hollow rods or as short
tubes. They’re often baked in a
casserole.

A

Ziti
Cut ziti when they are short tubes

33
Q

Cooked pasta can be stored in an airtight container in the refrigerator for…

A

3 to 5
days

34
Q

What is the name of the Italian pasta that resembles shells? A) Cannelloni B) Conchiglie C) Fusilli D) Orzo E) Ziti

A

B) Conchiglie

35
Q

What is the term for pasta that is cooked until it is just tender to the bite? A) Al dente B) Al forno C) Al pesto D) Al pomodoro E) Al ragù

A

A) Al dente

36
Q

What is the name of the pasta-making machines that were invented in Napoli in the early 1700s? A) Macaroni B) Spaghetti C) Linguine D) Lasagna E) None of the above

A

E) None of the above

37
Q

What is the name of the pasta that is shaped like little ears or bowls? A) Capellini B) Farfalle C) Orecchiette D) Pappardelle E) Vermicelli

A

C) Orecchiette

38
Q

What is the main ingredient of pasta dough in traditional Italian cuisine? A) Rice flour B) Corn flour C) Wheat flour D) Potato flour E) Buckwheat flour

A

C) Wheat flour

39
Q

What is the name of the pasta that is shaped like small butterflies or bow ties? A) Farfalle B) Fettuccine C) Macaroni D) Penne E) Tagliatelle

A

A) Farfalle

40
Q

What is the name of the pasta that is sold either dried or fresh and consists of flat ribbons? A) Capellini B) Fusilli C) Lasagna D) Pappardelle E) Rigatoni

A

D) Pappardelle

41
Q

What is the name of the pasta that is similar to spaghetti but with very thin strands? A) Angel hair B) Linguine C) Spaghetti D) Vermicelli E) Ziti

A

D) Vermicelli

42
Q

What is the name of the pasta that is used to make an Italian casserole dish that Americans call lasagne? A) Cannelloni B) Conchiglie C) Lasagna D) Orecchiette E) Orzo

A

C) Lasagna

43
Q

What is the name of the pasta that is shaped like grains of barley or rice and often used as a bed for sauces or in soups? A) Capellini B) Farfalle C) Fusilli D) Orzo E) Penne

A

D) Orzo

44
Q

What is the name of the pasta that consists of short tubes cut on the diagonal and often served with chunky sauces or baked in casseroles? A) Cannelloni B) Conchiglie C) Penne D) Rigatoni E) Ziti

A

C) Penne

45
Q

What is the name of the pasta that is large pasta tubes that are usually stuffed with a meat or cheese filling and baked? A) Cannelloni B) Conchiglie C) Lasagna D) Orecchiette E) Orzo

A

A) Cannelloni

46
Q

What is the name of the pasta that is shaped like screws or springs and is a good choice for pasta salads and casseroles? A) Capellini B) Farfalle C) Fusilli D) Macaroni E) Tagliatelle

A

C) Fusilli

47
Q

What is the name of the pasta that is long, relatively thick ribbons of pasta and often served with cream sauces? A) Fettuccine B) Linguine C) Pappardelle D) Spaghetti E) Vermicelli

A

A) Fettuccine

48
Q

What is the name of the pasta that is long, slender ribbons of pasta and often served with clams or shrimp? A) Capellini B) Fettuccine C) Linguine D) Pappardelle E) Tagliatelle

A

C) Linguine

49
Q

What is the name of the pasta that is shaped like long, hollow rods or as short tubes and often baked in a casserole? A) Cannelloni B) Conchiglie C) Penne D) Rigatoni E) Ziti

A

E) Ziti

50
Q

What is the name of the pasta that is similar to spaghetti but with flat and narrow ribbons? A) Capellini B) Linguine C) Pappardelle D) Spaghetti E) Vermicelli

A

B) Linguine

51
Q

What is the name of the pasta that is shaped like large, stuffable shells? A) Cannelloni B) Conchiglioni C) Conchigliette D) Conchiglie E) Orecchiette

A

B) Conchiglioni

52
Q

What is the name of the pasta that is shaped like big pasta tubes with ridges and normally served with chunky sauces? A) Cannelloni B) Conchiglie C) Penne D) Rigatoni E) Ziti

A

D) Rigatoni

53
Q

What is the name of the pasta that is thin rods of Italian pasta, just a bit thicker than angel hair pasta? A) Capellini B) Fettuccine C) Linguine D) Spaghetti E) Tagliatelle

A

A) Capellini

Basic Culinary (9 decks)

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