PRACTICAL ITALIAN COOKINGBy Dr. Park Heon Jin & professor of western Culinary Department

• UNIT 1- ANTIPASTO • Cooking Practice

- UNIT 2- SOUP- Cooking Practice

• UNIT 3• PASTA

Cooking Practice

• UNIT 4• PASTA SALAD• Cooking Practice

• UNIT 5• FISH• Cooking Practice

• UNIT 6• MEAT

Cooking Practice

• UNIT 7 DOLCE• Cooking Practice

• UNIT 8• ITALIAN CULINARY• Theory, Lecture 1

PRACTICAL ITALIAN COOK-

ING

Hello and welcome to the Italian Culinary Practice course offered by Youngsan University. My name is Dr. Park, heon jin. I am a pro-fessor of western Culinary Department.

I hope this course will help you develop your ability to Italian Culinary Practice .

What better way to whet the appetite, Literally translated as be-fore the pasta, the antipasto platter is a colourful reminder of the day of Roman banquet. Excellent for serving at parties .

MENU:1.week : Stuffed Mussels ( Standard Recipe) -Scrub 500g(1lb)of mussels and remove the beards Cook in boiling

water for 3 minutes, or until the mussels open Drain and cool. Re-move the top shells and put the mussels in the shell in a baking dish. Preheat the oven to moderately hot 200 C(400F Gas 6) Fry 1 finely chopped onion in 1 tablespoon of olive oil until golden. Add 2 chopped ripe tomatoes and 2 crushed cloves of garlic. Remove from the heat and season, to taste. Spoon a little sauce into each shell. Combine 1 cup(80g/23/4oz)of fresh breadcrumbs and 20g(3/4oz)of finely great Parmesan and sprinkle on top. Bake for 10 minutes, or until the crumble are crisp.

ANTIPASTO (appet-izer)

MENU: 2. week. Bruschetta (Standard Recipe)

-Cut 1 loaf of Italian bread into thick slices. Chop 500g (1lb) of ripe tomatoes into very small cubes. Finely dice 1 red ( Spanish ) onion. Combine the tomato and onion in bowl with 2 tablespoons

of olive oil. Season, to taste, with salt and freshly ground pepper. Lightly toast the bread and, while still hot, rub both sides with a whole garlic clove. Top each piece with some of the tomato mix-ture and serve warm, topped with strips of finely shredded fresh basil leaves. Serves 6 - 8

ANTIPASTO (appetizer)

Soup is food for the soul- spreading warmth and comfort and memories of winter suppers. The best kind of soup is made by simmering all your favourite in a ingredient in a tasty stock, and what better way to beef it up than by throwing in a handful of pasta. Conchiglie and fusilli make a soup almost a stew, while tor-tellini or ravioli make a meal of any elegant clear consomme.

There are even special tiny pastas for floating in your soup in fact,

pasta and soup go together like, well, like macaroni and mines-trone.

UNIT 2 : SOUP

-Preparation time30 minutes and overnight soaking250g dried dried borlotti beans, soaked in water overnight. 2 onion,

chopped. 2clove garlic, crushed. 3bacon rashers, chopped. 4egg tomatoes, peeled and chopped. 3tablespoons chopped fresh parsley. 9cup(2.25L) beef or vegetable stock 1/4cup red wine 1.carrot chopped. 2Potato, diced. 3tablespoon tomatopast9to-mato puree, double concentrate. 2zucchini, sliced 1/2cup pears. 1/2cup small macaroni. Freshly grated Parmesan and pesto, for serving.

1. Drain and rinse the borlotti beans, cover with cold water in a pan. Bring to the boil, stir, lower the heat and simmer for 15 minutes. Drain.

2. Heat 2 tablespoons of oil in a large heavy based pan and cook the onion, garlic and bacon, stirring, until the onion 1s soft and the bacon golden.

UNIT 2: SOUP MENU: 3 WEEK. Minestrone

3. Add the tomato, parsley, borlotti beans, stock and red wine. Simmer, covered, over low heat for 2 hours. Add the carrot, swede, potato and tomato paste, cover and simmer for 20 minutes.

4. Add the zucchini, pear and macaroni. Cover and simmer for 10-15 minutes, or until the vegetable and macaroni are ten-der. Season, to taste, and serve topped with Parmesan and a little pesto. Fresh herbs can be used to garnish.

* Brotti beans –also known as cranberry or red haricot, are the r\large, beautifully marked kidney beans so loved in northern and central Italy. They have a nutty flavour and creamy fresh that is especially fine in soups and stews, but they are also suited to salads and pureeing. They can be found fresh in spring and summer. Otherwise, dried are used, or pre-cooked from can for convenience.

UNIT 2 : SOUP3 week, minestrone

• Preparation time 25 minutes- total cooking time 35-40 minutes• 3 large very ripe tomatoes about 750g. 2 tablespoons olive oil 1

onion, finely copped. 1clove garlic, crushed. 1 small red pepper (capsicum)

finely chopped. 4 cups (1. L) chicken or vegetable stock. 1/4cup(60g)

tomato past (tomato puree, double concentrate). 1 teaspoon sugar 1/4cup( 15g) fresh basil leaves. 1 cup (155g) conchiglie (shell

pasta) or macaroni.1.Score a small cross in the top of each tomato. Plunge the tomatoes

into boiling water for 1-2 minutes, then into cold water. Peel the skin down from the cross and discard. Remove the seeds and roughly chop the tomatoes. Heat the oil in a large heavy- based pan and cook the onion, garlic and red pepper, stirring, for 10 min-utes, or until soft. Add the tomato and cook for another 10 min-utes.

2. Add the stock, tomato paste, sugar and salt and pepper, to taste. Cover and simmer for 15 minutes. Remove from the heat and add the basil leaves. Allow to cool slightly before processing the mix-ture, in baches, in a food processor or blender until smooth. Return the mixture to the pan and reheat gently.

3. While the soup is cooking, add the pasta to a large pan of rapidly boiling salted water and cook until al dente.

UNIT 2 : SOUP 4.weekTomato sop with

pasta

-Drain, add to the soup and heat through. Garnish with basil is added at the end of cooking so that its flavour is not impaired.

* Basil- There are many varieties of this spicy, aromatic herb, but sweet basil is the most commonly used. Basil plays an important role in Italian and Asian, especially Indonesian, cuisine, It is most often used fresh and added at the last minute, the dried form only being successful in dishes of complex flavours needing long cook-ing. Basil leaves have a high moisture content and bruise easily They are best if shredded, not chopped, and the less they are cut, the less blackening will occur.

UNIT 2 : SOUP 4.week

Tomato sop with pasta

PASTA. -We have finally discovered a cookery secret the Italians have known

for centuries. it is difficult to go wrong with pasta. What could be simpler

Or more appealing than butter and shavings of parmesan melting over a bowl of fresh tagliatelle As comfort food. Pasta is unbeat-able. It is warming, filling and, above all, mouthwateringly deli-cious.

It was said that Marco Polo brought pasta noodles to Italy from

China in 1295, a rumour that does great disservice to the ancient Italians, who had been tucking in since the days of Imperial Rome. Cicero himself, so legend has it, was inordinately fond of laganum, the plat, ribbon pasta we now call tagliatelle. And, from the middle ages, Tasso story tell how an innkeeper invented tortellini in the image of Venus navel if you are enjoying your pasta, you are in good company, Buon appetito

UNIT 3. PASTA5.WEEK.

** Spaghetti bolognese **

- This is one of the most popular pasta dishes ever created and al-most every family has their own favorite unique version.

Within this book you will find three different recipes for this well-loved classic, the traditional flavoured with chicken livers and requiring several hours of loving attention, a quick bolonese and this recipe (right), ideal for family dinners.

UNIT 3. PASTA(6.WEEK)

Menu: Spaghetti bolognese. Serve 4- 6

Ingredient : 2 tablespoon olive oil. 2 cloves garlic. Crushed.1 large onion, chopped. 1 carrot, chopped. 1 celery stick, chopped. 500g beef mince 2 cups (500ml) beef stock. 1 1/2cups(375ml) red wine. 2 x 425 g(14 oz) cans crushed tomatoes. 1 teaspoon sugar. 7g fresh parsley, chopped. 500g spaghetti. freshly grated Parmesan, for serving.

 >>  method << 1. Heat the olive oil in a large deep pan. Add the garlic, onion, car-

rot and stir for 5 minutes over low heat until the vegetables are golden.

2. Increase the heat, add the mince and brown well, stirring and breaking up any lumps with a fork as it cooks. Add the stock, wine, tomato, sugars and parsley.

3. Bring the mixture to the boil, reduce the heat and simmer for 1.1/2 hours, stirring occasionally. Season, to taste.

4. While the sauce is cooking and shortly before serving, cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and then divide among serving bowls. Serve the sauce over the top of the pasta and sprinkle with the freshly grated Parmesan.

UNIT 3. PASTA (6.WEEK)

UNIT 3. PASTA7. WEEK

  ** PASTA WITH CHICKEN

- As tradition has it chicken would not, in days gone by, have been served with pasta, but we can now look back and wonder whyever not? With the added flavour of fresh herbs, spices, tomatoes or mushrooms, chicken combines per-fectly with pasta, especially as a filling for tiny parcels such as tortellini or ravioli.

- The versatility of chicken is shown in dishes such as meat-balls, lasagne and even bolognese: a new twist on recipes in which you would normally expect to find meat.

UNIT 3. PASTA: 7. WEEKMENU: FETTUCINE WITH CHICKEN AND MUSHROOM SAUCE

>>  Ingredient << 400g fettucine. 2 large chicken breast fillets. 1 tablespoon olive oil. 30g butter. 2 bacon rashers, chopped. 2 clover garlic, crushed. 250g button mushroom, sliced. 80ml with wine. 170ml fresh cream. 4 spring onions, chopped. 1 teaspoon plain flour. 2 tablespoon wa-ter. 35g freshly grated Parmesan, foe serving

>>  method << 1.Cook the fettucine in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.

2. Trim the chicken of excess fat and cut into thin strips. Heat the oil and butter in a heavy based frying pan. add the chicken and cook over medium heat for 3 minutes, or until browned. Add the bacon, garlic and mushrooms and cook for 2 minutes, stirring, oc-casionally.

3. Add the wine and cook until the liquid has reduced by half. Add the cream and spring onion and bring to the boil. Blend the flour with the water until smooth. Add to the pan and stir until the mixture boil and thickens. Reduce the heat and simmer for 2 minutes. Season with salt and pepper, taste

4. Add the sauce to the pasta and stir over low heat until combined. Sprinkle with Parmesan. Serve immediately with a green salad and perhaps some hot herb bread.

** REHEATING PASTA**

-Most sauced pasta dishes can be reheated. Dishes with a good amount of sauce or a lot of oil in the dressing, such as pesto, can be stirred over high heat in a pan or heated in a moderate oven in a greased, ovenproof dish, covered with foil, cooked pasta without sauce can be reheated by putting it in a colander and pouring boiling water over it, Or immersing it in a pan of boiling water for about 30 second A microwave is also ideal.

UNIT 3. PASTA: 8. WEEKMENU: CHICKEN AND SPINACH LASAGNE

*Preparation time: 30 minutes*Total cooking time: 1 hour 10 minutes

>>  Ingredient << 500g spinach. 1 kg chicken mince. 1 clove garlic, crushed. 3 bacon rashers, chopped.425g can crushed tomatoes. 125g tomato paste (tomato puree, double concentrate). 125ml chicken stock. 12 instant Lasagne sheets. 125G GRATED Cheddar cheese.

Cheese sauce: 60g butter. 40g plain flour. 600ml milk. 1125g grated Cheddar cheese.

>>  method << 1. Preheat the oven to moderate 180,c Remove and discard the stalks

from the spinach leaves. Plunge the leaves in a pan of boiling wa-ter for 2 minutes, or until tender. Remove, plunge immediately into a bowl of iced water and then drain.

2. Heat a little oil in a heavy- based flying pan Add the mince, garlic and bacon. Cook over medium heat for 5 minute, or until browned. Stir in the tomato, tomato paste, sauce and stock and bring to the boil. Reduce the heat and simmer, partially covered, for 10 min-utes, or until the sauce is slightly thickened. Season with salt and pepper, to taste.

3. To make the cheese sauce, melt the butter in a medium pan, add the flour and sir over low heat for 1 minute, or until the mixture is lightly golden and smooth. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly over medium heat for 4 minutes, or until the sauce boils and thickens. Remove from the heat and stir in the cheese.

  >>  method <<

4. To assemble the lasagne, brush a deep, 3-liter, ovenproof dish with melted butter or oil. Spread one-quarter of the chicken mixture over the base.

Top with 4 sheets of lasagne. Spread with one-third of the cheese sauce, then another layer the chicken filling.

To with all of the spinach, a layer of lasagne, a layer of cheese sauce and the remaining cheese sauce and sprinkle with the grated cheese. Bake for 50 minutes, or until cooked through and golden brown.

  UNIT 3. PASTA: 9. WEEK ** PASTA WITH SEAFOOD**

-It is hardly a mystery why pasta and seafood go together so well. Italy is surrounded on almost all side by the tranquil blueness of the Mediterranean sea and the Italians have been reaping its fruits since the dawn of their civilization. It is only natural that they should cook up their catch of fresh prawns, clams and succulent fish and toss them together with their beloved pasta to come up with some spectacular dish.

MENU : SPAGHETTI MARINARA• Preparation time 40 minutes. Serves 6• >>  Ingredient << - 12 fresh mussels. Tomato Sauce : 2 tablespoon olive oil. 1 onion,

finely diced. 1 carrot, sliced. 1 red chili, seeded and chopped. 2 cloves garlic, crushed. 425g can crushed tomatoes. 125ml with wine. 1 teaspoon sugar

- Pinch of cayenne pepper. * 60ml white wine, 60ml fish stock. 1 clove garlic, crushed. 375g spaghetti. 30g butter. 125g small cala-mari tubes sliced. 125g boneless white fish fillets, cut into cubes. 200g raw prawns, shelled and deveined. 30g fresh parsley, shopped. 200g can clams, drained.

>>  method << 1. Removed the beards from the mussels and scrub away any grit.

Discard any open or damaged mussel.2. To make the tomato sauce, heat the oil in a medium pan, add the

onion and carrot and stir the over medium heat for about 10 min-utes, or until the Vegetable are lightly browned. Add the chilli, gar-lic, tomato, white wine ,sugar and cayenne pepper and simmer for 30 minutes, stirring occasionally.

3. Meanwhile, heat the 1/4cup wine with the stock and garlic in a large pan add the unopened mussels. Cover the pan and shake it over high heat for 3-5 minutes. After 3 minutes, start removing any opened mussels and set them aside. After 5 minute discard any unopened mussels and reserve the wine mixture.

4. Cooked the pasta in a large pan of rapidly boiling salted water until al dente. Drain and keep warm. Meanwhile, melt the butter in a fry-ing pan, add the calamari rings, fish and prawns and stir-fry for 2 minutes, Set aside, Add the reserved wine mixture, mussels, cala-mari fish, prawns, parsley and clams to the tomato sauce and re-heat gently, Gently combine the sauce with the pasta and service at once.

UNIT 5. FISH10.Week : Creamy Prawns With Fettucine• >>  Ingredient << 500g Fettucine. 500g Raw prawns. 30g butter. 20cc Olive Oil 6 spring

onion chopped. 1. clove garlic. 1cup(250ml) cream. Tablespoon chopped fresh parsley for serving.

>>  method << 1. Cook the Fettucine in a large pan of rapidly boiling water until al

dente. Drain and return to the pan.2. While the fettucine is cooking , peel and devein the prawns. Heat

the butter and oil in a frying pan, add the spring onion and garlic and stir over low heat for 1 minute, Add the prawns and cook for2-3 minutes, or until the flesh changes colour. Remove the prawns from the pan and set aside. Add the cream to the pan and bring to the boil. Reduce the heat and simmer until the sauce begins to thicken. Return the prawns to the pan, add salt and pepper, to taste, and simmer for 1 minute.

3. Add the prawns and sauce to the warm fettucine and toss gently, Serve sprinkled with chopped parsley.

UNIT 5. FISH11.Week : FISH STOCK• -Fish stock is not widely available ready-made, so you may want to

make your own and freeze it. Melt 1 tablespoon butter in large pan and cool.

2. Finely chopped onions over low heat for 10 minutes, or until soft but not browned, Add 2 liters of water. 1.5kg of fish bones, heads and tails and a bouquet garni. Simmer for about 20 minutes. Skimming off any froth. Strain the stock through a fine sieve before refrigerating. Use white fleshed fish for stock as darker, oily fish tends to make it greasy.

*Menu: Spaghetti with chilli calamari>>  Ingredient << -Serves-4500g calamari, cleaned. 500g spaghetti. 2 tablespoon olive oil. 1 leek

chopped. 2cloves garlic, crushed. 1-2 teaspoon cayenne pepper. 425g can crushed tomatoes. 125ml fish stock. 1 teaspoon chopped fresh basil

2 teaspoon chopped fresh sage. 1 teaspoon chopped fresh margo-ram.

>>  method <<

1. Pull the tentacles from the body of the calamari. Using your fingers, Pull the quill from the pouch of calamari. Pull the skin away from the fresh and discard, Use a sharp knife to slit the tubes up one side. Lay out flat and score one side in a diamond pattern. Cut each tube into four.

2. Cook the spaghetti in a large pan rapidly boiling salted water until al dente. Drain and keep warm.

3. While the pasta is cooking, heat the oil in a large frying pan. Add

the leek and cook for 2 minute. Add the garlic and stir over low heat for 1 minute. Stir in the chilli and cayenne Add the tomato, stock and herbs and bring to the boil. Reduce the heat and simmer for 5 minutes.

4 Add The Calamari to the pan. Simmer for another 5-10 minutes, or

until tender. Serve the chilli calamari over the spaghetti.

UNIT 6 : MEAT12 Week. Menu: Spaghetti with salami and peppers

 >> Ingredient <<• 2 tablespoon olive oil. 1 large onion, finely chopped. 2 cloves gar-

lic, crushed. 150g sliced spicy salami, cut into strips. 2 large red peppers, chopped. 825g can crushed tomatoes. 125ml dry white wine. 500g spaghetti.

>>  method <<1.Heat the oil in a heavy-based flying pan Add the onion, garlic and

salami and cook for 5 minutes, string, over medium heat, Add the pepper, cover and cook for 5 minutes.

2.Add the tomato and the dry white wine and bring to the boil. Re-duce the heat and simmer, covered, for 15 minutes, Removes the lid and cook for another 15 minutes, or until the liquid is reduced and the sauce is the desired consistency. Add salt and pepper, to taste.

3.About 15 minutes before the sauce is ready, cook the spaghetti in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.

Toss half the sauce with the pasta and divide among serving dishes.

Top with the remaining sauce and serve.

• Salami : Salami uncooked cured sausage comes in numerous shapes, flavours and blends of meats. They can be mild or strong, fresh or mature

• Hard or soft fine or coarse grained. The meats that are favoured are beef, pork and pork fat in varying proportion, and game meat is sometimes used. Most salamis are some types that originated in mountainous regions which are air-cured. Salami should not be cooked too long as this draws out the fat content.

UNIT 6 : MEAT13.Week ; Menu-Meatballs Stroganoff

>> Ingredient <<500g Macaroni. 750g lean beef mince. 2 cloves garlic, crushed. 2-3 table-

spoon plain flour. 1 teaspoon sweet paprika. 2 tablespoon oil. 50g butter. 1 large onion thinly sliced. 250g small button mushrooms, halved(1/2 cut). 2 tablespoons tomato past. 2-3 teaspoon Dijon mustard. 60ml white wine. 125ml beef stock. 185ml sour cream. 3 tablespoon finely chopped fresh parsley.

>>  method <<1. Cook the macaroni in a large pan of rapidly boiling water until al dente.

Drain, keep warm.

2. Combine the beef mince, garlic and some salt and cracked pepper in a bowl. Use your hands to mix well. Roll 2 heaped teaspoons of the mince into balls. Combine the flour, paprika and some freshly ground black pep-per on a clean surface or sheet of greaseproof paper. Dust the meatballs in the seasoned flour.

3. Heat the oil and half the butter in a frying pan. When foaming, cook the meatball over medium heat, in batches, until brown. Remove from the pan and drain on paper towel.

4. Melt the remaining butter in the pan, add the onion and cook until soft. Stir in the mushrooms and cook until the mushrooms are tender, Pour in the combined tomato paste, mustard, wine and stock. Return the meatballs to the pan and gently reheat. Bring the mixture to the boil, reduce the heat and simmer for 5 minutes, stirring occasionally, Sea-son to taste. Stir the sour cream trough until smooth Sprinkle with a little parsley and serve with pasta.

UNIT 7 : DOLCE(Desserts)14.Week

- Never had pasta as a desert You are probably not alone. But once you have tasted these luscious desserts. You will begin to wonder why, Combined with fresh fruit, cream or chocolate, pasta becomes the finale rather than the begin-ning, If you are a die-hard pasta fan you can even start and end your meal with pasta, While the possibilities are end-less. As they say, the proof of the puddings in the eating.. So what are you waiting for?

- Menu: sweet cheese in lemon pasta>> Ingredient <<

- 250g plain flour. ½ teaspoon salt. 1 teaspoon caster sugar. Grated rind of 2 lemons. 2 teaspoons fresh lemon juice. 2 eggs, lightly beaten. 1 teaspoon currants. 1 teaspoon brandy. 600g ricotta cheese. 5 tablespoon icing sugar. ¾ teaspoon grated lemon rind. ¾ teaspoon vanilla essence. Beaten egg, for glazing. 4 tablespoon flaked almonds, toasted vegetable oil, for flying. 250ml cream, flavoured

with brandy, to taste. Mint leaves and thin springs of lemon rind or candied lemon peel to garnish, optional

>>  method <<1. Pile the combined flour, Salt, sugar and lemon rind on a work sur-

face and make a well in the centre. Add 1-2 tablespoons of water, the lemon juice and egg and gradually blend them into the flour, using a fork. The dough can be made in a processor up to this point. When a loosely combined dough forms, use your hands and begin kneading. Incorporate a little extra flour if the dough fell most. Knead for 5-8 minutes. Or until smooth and elastic, Cover with plastic and set aside for 15 minutes.

2. Soak the currants in the brandy in a bowl. In a larger bowl, com-bine the ricotta cheese, icing sugar, lemon rind and vanilla, Set aside.

3. Divide the dough into eight equal portions, Roll each out to a thin sheet about 18 츠 (7 inches ) square, Cover each as it is com-pleted.

4. Trim the pasta into neat squares. Working with a few at a time, brush around the edges with beaten egg. Add the currants and toasted almonds to the ricotta filling, then put one-eighth of the fill-ing in the middle of each square of dough. Fold the edges over to completely enclose the filling. Press the edges down to seal.

UNIT 8 ITALIAN CULINARY 15; Week-there are good reasons why pasta is such a popular food: it is cheap,

it is quick and easy to prepare (you will notice most of our recipe have an easy rating), it is delicious, it is nutritious.

You can dress up pasta for a dinner party with a creamy smoked salmon sauce, or serve it simply, with Parmesan or bacon and eggs. You can server it cold in salads, warm in soups or piping hot from the oven, stuffed with spinach and ricotta, You can serve it for dessert and you can even serve it a hangover cure according to the Italians.

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Preheat 예열하다 toast 노르스름하게 굽다Heat up 데우다 bake 오븐 등의 열로 굽다Drizzle ( 기름을 ) 살짝 떨어트리다 roast 고기를 오븐에 굽다Pour 따르다 , 붓다 parboil 반숙하다 , 살짝 데치다Drop 똑똑 떨어뜨리다 braise 푹 졸이다Sprinkle 기름 , 가루를 뿌리다 saute 기름에 살짝 볶다 . 튀기다Dust 가루를 흩뿌리다 , 끼얹다 stew 찜 , 약한 불로 끓이다Plop 풍덩 떨어뜨리다 simmer 뭉근히 , 약한 불로 끓이다 . Scoop 푸다 , 뜨다 steam 찌다flip 뒤집다 ( turn over) transfer 옮겨 담다Take out 꺼내다 garnish 장식하다Burn 타다 , 눋다 serve 내놓다Grill 석쇠에 굽다 taste 맛보다broil 불에 쬐어 굽다

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round 빻은 가루로 만든 combine 합치다 , 결합시키다one by one 하나씩 directed 지시 받은 , 규제된 a little bit 조금 keep— ing 계속하다creamy 크림 같은 thick 진한 , 걸쭉한starving 몹시 배고픈 layer 층 , 으로 만들다dough 밀가루 반죽 grease 기름을 바르다smooth 매끄럽게 하다 punch 구멍을 내다spread out 깔다 , 펴다 convenient 편리한fingertip 손가락 끝 nicely 제대로 , 꼼꼼하게rise 반죽이 부풀어 오르다 wrap 얇고 납작한 빵roll 굴리다 , 말다 만든 물건 , 음식 parchment paper 황산지( 방수 )

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Pasta

1. Capellini (Angel Hair, Fine Hairs) Thin, delicate strands are the best if used with thinner, del-

icate sauces. Capellini are thin rods of Italian pasta, just a bit thicker than angel hair pasta.

2. Spaghetti - This is Italian for a length of cord or string and used to de-

scribe long, thin, solid rods of pasta with a circular cross section. They matches the best with light tomato or cream sauces. Don’t use it in pasta salads. America’s fa-vorites shape, spaghetti is the perfect choice for nearly any sauce.

3. Linguine - This is Italian for small pin and used to describe long, nar-

row, slightly flattened strands of pasta. This is a great shape for all sauces. It is also a good choice for salads and stir-fry dishes.

4. Lasagne - This is Wide, flat Italian pasta sheets with ruffled of smooth

edges. An Italian dish made with boiled lasagna layered with cheese usually ricotta and mozzarella and made meats and/or vegetables and topped with tomato, meats and/or béchamel and baked. Create new Lasagne casseroles by us-ing chopped vegetables, cheeses and any kind of sauce.

5. Tagliatelle - This is long, thin, flat strips of pasta approximately 0.75 inch

wide. They go well with a hearty meat sauce.

6. Cannelloni - This is Italian for large reeds and used to describe large, hol-

low tubes of pasta. They are usually boiled, stuffed with meat, fish or chicken and then baked and served with a sauce and grated cheese.

7. Rigatoni - This is Italian for large groove and used to describe large,

grooved, slightly curved pasta tubes. Italian Rigatoni’s ridges and holes are perfect with and sauce, from cream or cheese to the chunkiest meat sauces.

8. Tortiglioni - This is a tubular Italian pasta that’s often served with

chunky sauces or in casseroles.

9. Ziti - This is Italian for bridegrooms and used to describe large,

slightly curved tubes of pasta, similar to rigatoni A medium-sized, tubular pasta shape. Ziti is perfect for chunky sauces and dishes.

10. Conchiglie - This is Italian for conch shell and used to describe pasta

shape like ridged or smooth conch shells. They make a great addition to soups of as the base of salad. It is tradi-tionally served with meat sauces.

11. Conchiglioni - This is the best when stuffed with your favorite mixture of

cheese, meat and vegetables. It’s often stuffed and baked.

12. Farfalle - This is Italian for butterfly and used to describe bow-shaped

pasta. Bow ties brighten ant meal with their interesting shape. It is thick enough for any sauce, or make into a salad of soup.

13. Fusilli - This is Italian for twist and used to describe long, spiral-

shaped pasta. This can be topped with any sauce and also baked well in casseroles.

14. Lumacha - This is Italian for snail and used to describe snail-shaped

pasta. A larger shell, called lumaconi, is usually stuffed and baked.

15. Radiatori - This is Italian for radiator and used to describe wide, spiral

tubes of pasta. This ruffled, ridged shape adds elegant in-terest to any sauce.

16. Ruota - This is Italian for wagon wheels and make interesting salads.

They are add to soups, or simply top with sauce and enjoy.

17. Rotini - This is Italian for small spiral and used to describe pasta

shaped like a wheel with spokes. Rotini is twisted shape holds bits of meat, vegetables and cheese, so it work well with any sauce, or you can use it to create fun salads.

18 .Alfabeto - This is Italian for alphabet and used to describe pastina in the

shape of letters. These tiny pasta shapes are usually served in a a broth or very light soup.

19. Orzo - This is Italian for barley and used to describe small, grain shaped

pasta. This can be topped with any sauce. This is perfect as a side dish as well as a main course.

20. Cappelletti - This is Italian for little hats and used to describe small dumping in

the shape of a peaked hat. Is is traditionally served on Christ-mas day.

21. Tortellini - This is Italian for small twists and used to describe small stuffed

pasta shaped like a ring. They are stuffed with a meat or cheese filling, and the folded into little hats. Tortelloni is larger than tortellini

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부피Volume

계량단위 한글표기 계량비교

t s (teaspoon) 티스푼 1ts=5ml

t s (tablespoon) 테이블스푼 1TS=3ts=15ml

C (cup) 컵 1c=240ml

Pt (pint) 파인트 1pt=2c=480ml

qt (quart) 쿼터 1qt=2pt=960ml

gal (gallon) 갤런 1gal=4qt=3800ml

m l (milliliter) 밀리리터 1ml=0.01 L

L (liter) 리터 -

Fl oz (fluid ounce)

액량 온스 1 fl oz=30ml

무게Weight

Oz (ounce) 온스 1oz=28g

Lb (pound) 파운드 1 lb=450g

Kg (kilogram) 킬로그램 1 kg=1000g

G (gram) 그램 -