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Food Basics13 (CSCA)

CSCA - Pasta

TermDefinition
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