Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Don't know
remaining cards
To flip the current card, click it or press the Spacebar key.  To move the current card to one of the three colored boxes, click on the box.  You may also press the UP ARROW key to move the card to the "Know" box, the DOWN ARROW key to move the card to the "Don't know" box, or the RIGHT ARROW key to move the card to the Remaining box.  You may also click on the card displayed in any of the three boxes to bring that card back to the center.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.

  Normal Size     Small Size show me how

Food Basics13 (CSCA)

CSCA - Pasta

DURUM WHEAT (Triticum Durum) A hard, high gluten wheat ideal for milling into semolina.
ETRUSCANS Powerful early Italians (8th century), the Etruscan people. Rome defeated them in the 3rd century BC but columns of the “Tomba dei rilievi” in Cerveteri show carvings of kitchen utensils used in the preparation of lasagna, dating back to 4th century BC.
PANCETTA Rolled cured pork from the belly of the pig.
PASTA FRESCA Fresh pasta
PASTA SECCA Dried pasta
RAGU A meat sauce staple of bologna, beef, tomatoes, onions, carrots, & celery.
SEMOLINA Ground durum wheat best for making pasta. Mill ranges from coarse to fine (150 to 450 microns)
Created by: CSCAStudy