Pasta

**This week we will be making three different recipes. This will be a two day lab. Please pay close attention to what needs to be prepped and prepared on both days. We will share all of the dishes made so you will be able to have a sample of each recipe.**
 * Pasta Lab **

**Review:**

The term "Al Dente" literally means "to the tooth." When cooking the pasta, it should be firm but tender. If cooked too long, it will fall apart and be mushy. If not cooked long enough, it will still be a bit tough, maybe even crunchy. To test pasta for al dente, you taste a piece of pasta.

Al dente (al-Den-tay) In Italian the phrase means "to the tooth"and is a term used to describe the correct degree of doneness when cooking pasta and vegetables. The food should have a slight resistance when biting into it, but should not be soft or overdone or have a hard center. (taken from www.reluctantgourmet.com)

**Parmesan Primavera **

Pasta boiling time varies based on the shape and thickness of the noodle. For this recipe, you will be using ziti.To cook ziti: 1. Add pasta to the pot **AFTER** you have brought the water to a boil. 2. Boil pasta with the **LID OFF** for 8-10 minutes, until //al dente (see definition at the top of page)// 3. Test a piece of pasta to make sure it is al dente. 4. Drain pasta in a colander.

When rinsing your pasta, make sure you use cool water. This will keep your pasta from sticking while you are waiting for the veggies to be done.

**Watch the videos below to learn how to prep your vegetables for lab.**
how to cut Broccoli:

[|how to chop Tomatoes:]

how to chop Mushrooms:

How to use Oregano:

How to mince Basil:

**Primavera – Day #1**
 * ====**Measure amount of pasta, Place in baggie.**====
 * ====**Chop broccoli & mushrooms, cover & place in a prep bowl**====
 * ====**Set aside 1/2 zucchini**====
 * ====**Chop tomatoes, cover & place in a separate prep bowl**====
 * ====**Grate cheese/measure & put in prep bowl**====
 * ====**Measure seasonings, put together in prep bowl**====
 * ====**Measure butter, put in baggie**====
 * ====**Create tray with all ingredients on it for tomorrow**====
 * ====**Place recipes on tray**====
 * ====**Place in Culinary I fridge**====

**Primavera – Day #2**
 * ====**Cook pasta**====
 * ====**Melt butter, add seasoning**====
 * ====**Chop zucchini, add to bowl**====
 * ====**Cook veggies (follow directions)**====
 * ====**Set table (fork, spoon, knife, cup & napkins) Plates will be up front**====
 * ====**Put dish in serving platter**====
 * ====**Put pasta on buffet table w/ label**====
 * ====**Eat & evaluate**====
 * ====**Clean-up**====

**Whole Grain Spaghetti Pie **

Whether using turkey or beef, it is important to purchase the leanest meats available. Typically the grocery store will have ground meat that is up to 93% lean.
===Ground turkey is a great substitute in dishes to slightly alter the flavor of the dish with a bit more mellow flavor from the turkey. In this dish ground turkey compliments the tanginess of the cream cheese and sour cream well.===

NOTE (add info to recipe): Measure the ground turkey using the scale. Don't forget to set the scale to 0 before measuring. Also bring something along to place the meat in when you're done measuring to prevent cross contamination.

[|Use the Culinary Terms Quizlet to define the term simmer.]
How to Mince Garlic

[|Watch this video about how to chop an onion.]

Spaghetti Pie – Day #1
 * ===Cook pasta according to directions===
 * ===Cook ground turkey according to directions===
 * ===Assemble spaghetti pie according to directions===
 * ===Cover pans with aluminum foil, place recipes on top===
 * ===See Miss Smith to put in fridge===
 * ===Place recipe, etc on tray with items===

Spaghetti Pie – Day #2
 * ===Bake spaghetti pie according to directions===
 * ===Set table===
 * ===See teacher to make drinks for the class===
 * ===Eat & evaluate===
 * ===Clean-up===

Jumbo Stuffed Shells

Here's an easy way to mince garlic!How to Mince Garlic

Follow the link to learn more about mincing parsley:How to Cut Parsley

Stuffed Shells – Day #1
 * ===Cook pasta===
 * ===Create filling (follow directions) (set aside 1 T. cheese for topping)===
 * ===DO THIS BEFORE STUFFING SHELLS - Place layer of sauce on bottom of pans (use approx. ¼ c. sauce)===
 * ===Stuff shells, place in pan===
 * ===Cover with remaining sauce & cheese===
 * ===Cover pans with aluminum foil, place recipes on top===
 * ===See your teacher to put in fridge===
 * ===Place recipe, etc on tray with items===

For day one you will need to set up a filling station. This should include the cooled pasta shells, cheese mixture, pasta sauce, cheese, a white cutting board, tablespoon, and 8 x 8 pan.

Stuffed Shells – Day #2
 * ===Bake shells in oven (follow directions)===
 * ===See your teacher to help make 1 loaf of garlic bread, & get pitchers of iced tea for each group===
 * ===Set table (fork, spoon, plate, knife, cup & napkins)===
 * ===Eat & evaluate===
 * ===Clean-up===