C P S

COOKING WITH PASTA AND SAUCE
Lesson 5 – Cooking with Pasta and Sauce
Purpose:
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Learn the versatility and healthy alternatives to premade and restaurant pasta dishes
To learn how you can use leftovers to create great no cook lunches, be sure to check out this
section
Big Ideas:
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Toppings on pasta add more to waistline than the pasta itself. Think outside the box for
healthier substitutions to favorite pasta sauces.
Emphasize meeting the goals of Choose My Plate to prepare a meal.
Sanitation is important in preparation of all food.
Whole Grains are a way to increase the nutritional value of everyday meals.
Leftovers from this meal can be used to create a quick, easy and delicious no cook lunch.
Time Allotment:
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Basic lesson: 20 minutes
Optional Student Mentor Demo: 30 – 40 minutes Day 1
o With optional Student Mentor demo if sampling is included: 20 minutes Day 2
Optional Student Participation: 30 – 45 minutes Day 1
o With optional student practice if sampling is included: 20 minutes Day 2
Introduction:
Making your own, fresh pasta, is one of the most fun and rewarding cooking activities you can do; but
it is also time consuming and can be a bit messy (as many fun things are). For that reason, we will
concentrate on cooking pasta that comes from a box and leave the lessons on homemade pasta for a
future date.
In this lesson, we will focus on the versatility of the sauce itself. The key idea will be using creativity
to build a great tasting sauce while meeting the goals of “My Plate”. Mindfully making your own
sauce can also reduce the amount of sodium and fat consumed compared to store bought and
restaurant versions of the same dish.
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As we create our dishes or in any eating situation, please remember the following warning from the
Food and Drug Administration. And if you have any questions as to the safety of a food for a very
young child ask their parent or an adult:
“Food or small objects can cause choking if they get caught in your throat and block your
airway. This keeps oxygen from getting to your lungs and brain. If your brain goes without
oxygen for more than four minutes, you could have brain damage or die.
Young children are at an especially high risk of choking. They can choke on foods like hot
dogs, nuts and grapes, and on small objects like toy pieces and coins. Keep hazards out of
their reach and supervise them when they eat.
When someone is choking, quick action can be lifesaving. Learn how to do the Heimlich
maneuver - on others and yourself - and CPR.
Food and Drug Administration”
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Materials, Equipment and Resources
Instructional Materials & Equipment:
Completed?
/Comment
Material, Equipment or
Resource
Basic
Lesson
(Completed
by Instructor)
Funding provided by:
Optional
Student
Mentor
Demo
Optional Student
Participation
Computer for viewing video
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Screen to project video if
required or individual
computers
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Speakers/headphones for
computer for video
presentation
Internet Access
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Login to/Setup Cooking
Together Cooking Forever
Website Account
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(if viewed on
individual
computers in
classroom setting)
Cooking Together Cooking
Forever Knife Skills Video for
review (via the internet) as
required
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Handouts including printouts
of recipe for each student
except for Student Mentor
login
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Paper Towels for Cleanup
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Garbage Bowl
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Food Processor
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Pot for cooking sauce
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Stove for cooking sauce
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Utensils and dishes for eating
pasta with sauce
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Enough knifes for students or
Student Mentor as required
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for preparing sauce
Cutting board(s)
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Water and soap
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Supervision of adult
Recipe from video or selfcreated
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Access to website with
nutritional value of premade
pasta sauce
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Paper and writing instruments
for each student
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Optional Extra Activity:
No cook lunch Extra Class
Time Required
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Optional Extra Activity:
No cook lunch
Power Point Show File
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Optional Extra Activity:
No cook lunch
handouts from Power Point
Show
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Resources:
Handouts
Handout 1 – Cooking with Pasta and Sauce – Tips
Handout 2 – Cooking with Pasta and Sauce – Nutritional Tips
Handout 3 – Pasta and Sauce Vocabulary
Handout 4 – Vegetable Pasta Sauce Recipe
Handout 5 – Pasta Quiz
Handout 6 – Olympic Swimmer Pasta
Handout 7 – Pasta Leftover Lunch “No-Additional Cooking Required” (Optional Extra
Activity: No cook lunch)
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Power Point Show – Pasta Leftover Lunch “No-Additional Cooking Required” (Optional
Extra Activity: No cook lunch) Use arrow keys to navigate through show
If you do not have a live link, use this url: http://cookingtogethercookingforever.org/user/content/pasta
no cook lunch.ppsx
Preparation:
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Establish/Check your login (username and password) at
www.CookingTogetherCookingForever.org .
If you have any problems and cannot reset login information if needed, contact
[email protected] . This may require a business day turn around
If you have not accessed and viewed the video from your classroom computer already, verify
that the website is not blocked by the school district. Many times you will have to request
websites unblocked by the webmaster to be accessible from the schools computers. Note: At
times access for Student Mentors and student computers must be verified separately.
Ask a student to assist you in checking internet access on the classroom computers.
Review the video prior to classroom presentation.
Check the computer overhead presentation equipment.
Make copies of the handouts as required.
If demonstrating or allowing student to do classroom practice purchase needed ingredients
prior to class.
Check that stove, pots, dishes, utensils, knifes are available and clean prior to class time.
If doing the homework/in class activity be sure to have the needed items: Handout 6 –
Olympic Swimmer Pasta
Procedure/Sequence of Activities:
1. View or review “Knife Skills” video as needed.
2. Watch “Cooking with Pasta and Sauce Video” at
www.cookingtogethercookingforever.org/ with student.
3. Distribute handouts including the recipe for the pasta sauce as shown in the video.
4. Briefly, discuss the basic concepts, including:
a. How pasta and sauce can be a healthy choice for meals.
i. Use vegetables as the base for the sauce.
ii. Avoid high fat, high sugar sauces.
iii. Avoid pre-packaged sauces which contain high fat and sugar contents;
read the label.
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5. Define refined grains for the student.
According to the website, http://www.choosemyplate.gov/food-groups/grains.html,
refined grains have been milled, a process that removes the bran and germ. This is done to give
grains a finer texture and improve their shelf life, but it also removes dietary fiber, iron, and
many B vitamins. Some examples of refined grain products are:
white flour, de-germed cornmeal, white bread, white rice.
6. Define whole grains.
Emphasize to the students that this is the best grain to eat. According to the
website, http://www.choosemyplate.gov/food-groups/grains.html, Whole grains contain the
entire grain kernel ― the bran, germ, and endosperm. Examples include: whole-wheat flour,
bulgur (cracked wheat), oatmeal
7. Introduce the product called UltraGrains: Ultragrain is the patented 100% whole wheat
flour that combines the traditional benefits of whole grains with the taste, texture and
appearance of traditional white flour. Ultragrain is an all-natural flour that is milled from
specially selected white wheat to retain 100% whole grain nutrition while maintaining a
smooth and soft texture.
8. Discuss Food Safety of clean hands and surfaces using the informative points as
supplied by http://www.choosemyplate.gov/healthy-eating-tips/food-safety-advice.html .
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Clean: Wash Hands and Surfaces Often
Bacteria can be spread throughout the kitchen and get onto hands, cutting
boards, utensils, counter tops, and food.
Wash your hands with warm water and soap for at least 20 seconds before and
after handling food and after using the bathroom or changing diapers.
Wash your hands after playing with pets or visiting petting zoos.
Wash your cutting boards, dishes, utensils, and counter tops with hot soapy
water after preparing each food item and before you go on to the next food.
Consider using paper towels to clean up kitchen surfaces. If you use cloth towels
wash them often in the hot cycle of your washing machine.
Rinse fresh fruits and vegetables under running tap water, including those with
skins and rinds that are not eaten.
Rub firm-skinned fruits and vegetables under running tap water or scrub with a
clean vegetable brush while rinsing with running tap water.
Keep books, backpacks, or shopping bags off the kitchen table or counters
where food is prepared or served.
Hair should be pulled back to avoid food contamination.
9. Using the information in handout “How to Cook Perfect Pasta”. Review the ideas
presented in the handout as appropriate.
a. Important Rule: Pasta should be prepared just before serving it.
i. Use a Large Pot:
1. Use a lot of water.
2. Bring the pot of cold water to a fast boil and add a little salt
3. Add pasta all at once.
4. Stir at the beginning.
5. Cook the pasta, uncovered, at a fast boil.
ii.
Cooking Time:
1. Don't rely on the package to give you the correct cooking time (this
is only a guideline).
2. Test dry pasta for doneness after about 4 minutes of cooking by
tasting it.
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3. Pasta should be tender but still firm when you eat it, what the
Italians call "al dente".
b. Drain immediately:
1. Drain immediately into a large colander standing in the sink, and
then pick up the colander with its contents and shake it well to
remove excess water.
2. Do NOT rinse unless your recipe says to do so; the starch that
makes the pasta stick to itself also helps the sauce stick to the
pasta.
10. If giving homework, hand Handout 6 – Olympic Swimmer Pasta. You may elect to
set this up in class.
a. Be sure to emphasis not to eat any part of this experiment.
11. Give out the pasta quiz handout: Handout 5 – Pasta Quiz
12. If Student Mentor will be doing a solo demonstration:
b. Follow steps 1 – 9.
c. Student Mentor should wash their hands with soap and water before beginning.
d. Clean surfaces where they will be working.
e. Follow the recipe in the video (we suggest the vegetable kabob) by:
i. Employing knife skills learned in the Cooking Together Cooking Forever
“Knife Skills” Video – discuss during demonstration.
f. Share the final product with the students.
g. If giving homework, hand Handout 6 – Olympic Swimmer Pasta. You may
elect to set this up in class.
i. Be sure to emphasis not to eat any part of this experiment.
h. Give out the pasta quiz handout: Handout 5 – Pasta Quiz
2. If students will be practicing:
b. Follow steps 1 – 9.
a. Students should wash their hands with soap and water before beginning.
b. Students should have their hair pulled back to prevent food contamination.
c. Clean surfaces where they will be working.
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d. Create small groups as needed.
e. Follow the recipe in the video by:
1. Employing knife skills learned in the Cooking Together Cooking Forever
“Knife Skills” Video.
f. Share the final product with the all students.
g. If giving homework, hand Handout 6 – Olympic Swimmer Pasta. You may
elect to set this up in class.
i. Be sure to emphasis not to eat any part of this experiment.
h. Give out the pasta quiz handout: Handout 5 – Pasta Quiz
Student Reflection:
Ask students to take 15 minutes and create their own pasta sauce using the basic concepts of lower
fat, lower sodium and whole grains. Have them write this down and share with the class as desired.
Student Mentor Evaluation:
Student Mentor should make notes here on changes for next time this lesson is taught.
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Handout 1 – How to Cook Perfect Pasta
HOW TO COOK PERFECT PASTA
Making your own, fresh pasta is one of the most fun and rewarding cooking activities you can do; but
it is also time consuming and can be a bit messy (as many fun things are). For that reason, we will
concentrate on cooking pasta that comes from a box and leave the lessons on homemade pasta for a
future date.
Before actually cooking your pasta, you first need to consider how much to cook. Most dried pasta
doubles in volume when cooked. For accuracy, measure dried pasta by weight rather than by cup.
Cooked pasta can be measured by volume. The general rule is one pound of dry pasta (or freshly
made pasta) will serve six as an appetizer (or side dish) or four as a main course.
Important Rule: Pasta should be prepared just before serving it.
Use a Large Pot:
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To cook pasta properly, pasta needs a lot of water. A too-small pot and too little water tend to
make the pasta clump and stick together, thus cooking unevenly. For a pound (16 ounces) of
pasta, you will want a pot that holds at least 5 or 6 quarts of water.
Bring the pot of cold water to a fast boil and add a little salt (a tablespoon or so per pound)Salting the water makes pasta taste better by bringing out the natural flavor of the pasta. This
does not increase the sodium level of your recipes. NOTE: If you are on a sodium restricted
diet, please follow your doctor’s orders before adding salt.
Do NOT add oil of any kind. Oil has the unwanted effect of coating the pasta so the sauce will
not stick.
Add the pasta, all at once, to the boiling salted water, and keep the heat high to bring the water
back to the boil as quickly as possible. NOTE: Never mix pasta types in one pot.
Stir at the beginning - After you add the pasta to the boiling water, stir with a long wooden
spoon (stirring prevents pasta from sticking to each other and from sticking to the bottom and
the edge of pan). Frequent stirring with a long wooden spoon or fork while the pasta is cooking
will help the pasta to cook.
Cook the pasta, uncovered, at a fast boil. NOTE: Once you have added your pasta, do not
cover the pot with a lid. You can regulate the heat so the pasta/water mixture doesn't foam up
and over the pot sides. Lower it the tiniest bit, and everything should be under control.
Cooking Time:
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Don't rely on the package to give you the correct cooking time (this is only a guideline). Start
timing when the water returns to a boil. Most pastas cook in 8-12 minutes.
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Test dry pasta for doneness after about 4 minutes of cooking by tasting it. It is difficult to give
exact cooking times since different shapes and thickness of pasta will take less or more time to
cook.
Pasta should be tender but still firm when you eat it, what the Italians call "al dente." To be
sure, bite into a piece of the pasta (take a piece of pasta from the pan, cut off a tiny piece, and
chew it in your mouth). REMEMBER - Pasta will continue to cook and soften even after it has
been taken from the water.
An easy step that will add a lot of value is to add approximately 1/2 to 1 cup COLD water to the
hot water with the pasta. This will immediately lower the temperature of the water and stop the
cooking
Drain immediately:
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Drain immediately into a large colander standing in the sink, and then pick up the colander with
its contents and shake it well to remove excess water. Never, Never Over Drain Pasta, except
when saucing with thin a sauces such as fresh tomato or seafood (or a broth); then your pasta
needs to be moist to combine well. As soon as it is drained, remove it from the colander and
place it either back in the cooking pan to keep warm to toss it with the sauce, or place it in a
preheated serving dish or individual preheated serving bowls. Once the pasta is in the pan or
bowl, use a fork and spoon and quickly toss it with the sauce.
Do NOT rinse unless your recipe says to do so; the starch that makes the pasta stick to itself
also helps the sauce stick to the pasta. If you're going to toss the pasta with the sauce
immediately, sticking shouldn't be a problem. Exceptions to this rule are when making wide
pasta, such as lasagna noodles (if you don't, you will have a hard time separating the noodles
without tearing them) or when making a cold pasta salad. The thin coat of starch on the pasta
will be sticky when cold.
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COOKING WITH PASTA AND SAUCE - TIPS
Handout 2 – Cooking With Pasta and Sauce – Nutritional Tips
Pasta, Pasta, Pasta….Ideas for Health-Smart Meals
Judy Dodd, MS, RD, LDN
Community Relations Corporate Nutritionist Giant Eagle
Cooking Together, Cooking Forever aims to bring children and their parents, teachers and
caregivers into the kitchen to enjoy the fun of bringing health-smart eating to the table. This segment
has a focus on all time favorite, pasta. Our chef has emphasized some pasta cooking tips and
demonstrated a great way to enjoy pasta as a flavorful meal. The nutrition focus is on variety and on
whole grains as an attachment.
Eat-Smart – Pasta, Pasta, Pasta!
What mealtime basic provides the versatility of being the center of a main dish, a salad, a stand-alone
side dish or a hearty addition to a soup at a reasonable cost? We’re thinking of pasta. Note: Take
some time for family members to list foods that include a form of pasta in some shape. Yes spaghetti
may top the choices but macaroni and cheese, rigatoni, stuffed shells, lasagna, stuffed pasta or
ravioli, pasta salads, pasta fagioli (pasta with beans) are just starters! Or take a trip to Giant Eagle
and explore the aisles to discover the various shapes and varieties of pasta including whole grain and
those with spinach or other vegetables worked into the pasta dough.
From a nutrition side pasta fits into the grain section of My Plate, and remember, that the guideline is
to make half of your grains whole. Pasta is usually made from a grain such as wheat but it can also
be made from rice, soybeans, quinoa, or corn. People who are allergic to wheat or who have celiac
disease can enjoy pasta from the alternative sources.
Refined grain foods have the outer cover or hull removed as well as the “germ or heart” that contains
healthy oils and other nutrients. You may have seen wheat germ sold separately in the store. The
germ of corn is used to make corn oil while the remaining corn is ground into cornmeal. Whole grains
are left intact and ground with the hull and the germ. The resulting grain is likely to have the added
color from the outer covering but there is also some added fiber.
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Portion size is important with pasta. One serving counts for every ½ cup and that means a plate of
pasta is several servings of grains for the day! It is important to add volume with sauces and
toppings that are nutrient rich but lower in calories!
The benefits of a pasta meal are cost, time and great eating! Varying the pasta topping means
incorporating veggies in way children will accept. Along with tomatoes add grated or chopped
carrots, spinach, zucchini, celery, onions, bell pepper or eggplant. All of these add fiber and other
nutrients. The ground turkey or beef can be cooked ahead and drained before adding to the sauce to
keep the fat reasonable. And the addition of cheese tops the pasta with some added protein and
calcium.
So how does a pasta meal fit My Plate? The pasta is the grain part of the plate with the
veggies in the sauce. Ground turkey or beef are the protein along with the protein in the cheese and
in the pasta itself. Add a salad for some added veggies and a glass of milk to finish the meal. Save
the fruit for a snack or dessert!
Pasta is a favorite with children and adults. And although spaghetti and meatballs may be the go-to
favorite, Cooking Together is suggesting you expand your horizons both for variety and nutrition!
Involve the family in choosing ingredients to add. Browse for new recipes. Take a trip to Giant Eagle
and choose some new shapes or pasta varieties to try. Experiment with veggies, cheese and even
how you serve it. Here are some starter ideas:
Nutrition Idea 1- What Is Refined vs. Whole Grains?
Any food made from wheat, rice, oats, cornmeal, barley or another cereal grain is a grain product.
Bread, pasta, oatmeal, breakfast cereals, tortillas, and grits are some of the most common we
recognize. All grains can be divided into one of two subgroups: refined or whole.
Refined Grains – According to the website, http://www.choosemyplate.gov/food-groups/grains.html,
refined grains have been milled, a process that removes the bran and germ. This is done to give grains a finer
texture and improve their shelf life, but it also removes dietary fiber, iron, and many B vitamins.
Some examples of refined grain products are:
white flour
de-germed cornmeal
white bread
white rice
Whole Grains - According to the website, http://www.choosemyplate.gov/food-groups/grains.html,
Whole grains contain the entire grain kernel ― the bran, germ, and endosperm.
Examples include:
whole-wheat flour
bulgur (cracked wheat)
oatmeal
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whole cornmeal
brown rice
Nutrition Idea 2 – Check Out Whole Grain and Higher Protein Choices:
Check out the whole grain and higher protein choices in the pasta aisle. Choose one to try with a
favorite or familiar sauce or recipe or go totally new – your choice.
Nutrition Idea 3 – Mix Whole Grain and Refined Grain for Taste Preferences:
Mix whole grain with a refined grain to build taste preferences if you think whole grain won’t pass the
first test. But remember, the sauce can help mask the color and appearance and that is often the first
test for a new product.
Nutrition Tip 4 – Pasta as an Alternative:
Try a pasta salad as an alternative to a hot grain at a meal.
Nutrition Tip 5 – Invent Your Own Recipe:
Invent a new sauce varying the veggies found in this video.
Nutrition Tip 6 – Make it Wheat – Free:
Try wheat-free pasta using one of the gluten free choices. Corn, quinoa and brown rice are some of
the choices. These cook differently than wheat based pasta so pay attention to package directions.
Nutrition Tip 7 – Make it a Geography Lesson:
Go outside of traditional Italian pasta dishes to taste the pasta dishes of Greece or other countries.
Nutrition Tip 8 – The Importance of Whole Grains:
Whole grains- found in things like whole wheat flour, brown rice, barley, and rolled oats, whole grains
are sources of magnesium and selenium. Magnesium is a mineral used in building bones and
releasing energy from muscles. Selenium protects cells from oxidation. It is also important for a
healthy immune system.
Whenever possible, look for ways to incorporate whole grains into your meals. Often, this can be
done by simple substitution- brown rice for white rice, whole wheat pasta for regular pasta, etc. These
are simple alternatives with no meaningful impact on flavor. When shopping, choose foods that name
one of the following whole-grain ingredients first on the label’s ingredient list:
"brown rice"
"buckwheat"
"bulgur"
"millet"
"oatmeal"
"quinoa"
"rolled oats"
"whole-grain barley"
"whole-grain corn"
"whole-grain sorghum"
"whole-grain triticale"
"whole oats"
"whole rye"
"whole wheat"
"wild rice"
Be aware that foods labeled with the words "multi-grain," "stone-ground," "100% wheat," "cracked
wheat," "seven-grain," or "bran" are usually not whole-grain products and that color is not an
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indication of a whole grain. Bread can be brown because of molasses or other added ingredients.
Read the ingredient list to see if it is a whole grain.
Of course there will still be times that you will want to use refined grains (like regular flour) or products
made from refined grains. Many refined grains are enriched with the B vitamins thiamin, riboflavin,
and niacin- which play a key role in metabolism – they help the body release energy from protein, fat,
and carbohydrates. B vitamins are also essential for a healthy nervous system. When using refined
grains or products made from refined grains, Use the Nutrition Facts label to look for this enrichment
to choose grain products with a higher % Daily Value (%DV) for fiber. Many, but not all, grain
products are good or excellent sources of fiber.
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VOCABULARY FOR PASTA & SAUCE LESSON
Handout 3 – Pasta and Sauce Lesson Vocabulary
Pasta & Sauces Video Vocabulary
Anelli / Aniline
Small rings, anellini being the smallest version.
Bucatini / Bucatoni
Long medium tubes slightly thicker than spaghetti used for basic pasta
dishes. Bucatoni being the thicker of the two.
Cannelloni
Large, thick round pasta tubes, typically stuffed then baked with a sauce.
Capelli D'Angelo
Capelli D'Angelo
Cochiglie /
Conchiglioni
Ridged shells, with Conchiglioni being the larger version.
Cresti di gallo
Medium-size and curved with a ruffled crest on the outside edge.
Ditali/ Ditalini
"Thimbles." Small, very short tubes of macaroni.
Farfalle
Butterflies. Bow or butterfly-shape.
Fettuccine / Fettuccini
Little Ribbons. Thin, flat egg noodles about 1/4 inch wide.
Fusilli
A spiraled spaghetti.
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Gemelli
Short, 1 1/2 inch long twists that resemble two strands of spaghetti
twisted together.
Lasagna
Long, very broad noodles (2-3 inches wide) with straight or rippled
edges.
Linguini
Very narrow (1/2 inch wide or less), long ribbons.
Lumache
Large snail-shaped shells intended for stuffing.
Macaroni
Tube shapes of various lengths.
Penne
Quill shaped small pasta; diagonally-cut smooth tubes. Penne rigate
have ridged sides.
Rigatoni
Large grooved macaroni about 1 1/2 inches wide.
Spaghetti
Long, thin, round strands.
Tagliarini
Long, paper-thin ribbons, usually less that 1/2 inch wide.
Tagliatelle
Long, thin, flat egg noodles about 1/4 inch wide.
Vermicelli
Very thin strands of spaghetti.
Quiche
A blend of eggs, milk and your choice of fillings that can be diced ham,
veggies, cooked potatoes and cheese. The shell can be a ready to use
or frozen pie crust. To make it a healthier option, use lean meats, skim
milk for the dairy and include chopped veggies.
Frittata
It resembles a quiche or omelet which is usually thick, containing
vegetables, cheese and seasonings mixed together.
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Al Dente
Refers to cooking pasta to the point of being tender but still firm when
you eat it.
Whole Grains
Contain the entire grain kernel ― the bran, germ, and endosperm.
http://www.choosemyplate.gov/food-groups/grains.html
Refined Grains
These grains have been milled, a process that removes the bran and
germ. This is done to give grains a finer texture and improve their shelf
life, but it also removes dietary fiber, iron, and many B vitamins.
http://www.choosemyplate.gov/food-groups/grains.html
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PASTA – BASIC VEGETABLE SAUCE RECIPE
Handout 4 – Vegetable Pasta Sauce Recipe
Ingredients:
Directions:
1.
Chop all vegetables, including garlic
Onion
2.
Chop bacon.
1 Cup
Cabbage
3.
Put all chopped vegetables and bacon into food
processor and puree.
2
Carrots
4.
Heat pot with oil.
2
Green Pepper
2 Tbsp
Canola Oil
5.
¼ Cup
Basil
Put puree into pot and heat, allowing the mixture to
gain some color; about ten minutes.
1 Tbsp
Crushed
Dried Sage
6.
Add Tomato puree and paste, basil, dried sage, salt
and pepper to pot.
½ Cup
Tomato Paste
7.
Simmer for about 15 minutes.
1 15oz Can
Tomato Puree
8.
Prepare pasta al dente and drain.
2 Cloves
Garlic
8.
½ Lb Dried
Spaghetti
Put in bowl and add sauce over the top. Garnish with
cheese and serve with crusty bread.
½ Cup
Grated Parmesan Cheese
9.
1 Tsp
Salt
Notes: Think about some changes to this recipe.
Perhaps adding some chicken stock and substituting
red peppers instead of green ones.
1 Tsp
Pepper
1/8 Lb
Bacon
1
Butternut Squash
1
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Handout 5 – Pasta Quiz
Question
Multiple Choice
Put answer in the box
What size pot should you use
to cook pasta?
A. Small pot
B. Large pot
C. Large Roasting pan
Which of these two types of
grains are best for you?
A. Whole Grains
B. Refined Grains
How long do you cook
pastas?
A. ALWAYS do what it
says on the box.
B. Boil until it is mushy.
C. Taste test for proper
tenderness after about
4 mins.
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Handout 6 – Olympic Swimmer Pasta
(Observe the effect of baking soda and vinegar on pasta in water)
Items Needed:
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4 whole pieces of whole wheat pasta
4 whole pieces of regular pasta
4 tsps of baking soda
10 tsps of vinegar
1 tall see through glasses
Water
The combination of these ingredients creates “performing pasta”.
Experiment:
Part 1
Step 1: Fill glass with water only.
Step 2: Break 2 pieces of regular pasta into approximate 1 inch pieces (use six of the broken
pieces).
Step 3: Put those pieces in the glass of water.
Step 4: Observe
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Record what happens to the pasta? Does it sink? Float?
After One minute write down what happens to the pasta now? Is it on the bottom? Is it
floating?
Step 5: Properly empty the glass of all contents. DO NOT drink or eat any part of this experiment.
Step 6: Repeat Steps 1 – 3 with the whole wheat pasta.
Step 8: Observe
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Record what happens to the pasta? Does it sink? Float?
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After One minute write down what happens to the pasta now? Is it on the bottom? Is it
floating?
Step 9: Properly dispose of all contents in the glass. DO NOT drink or eat any part of this
experiment.
Part 2
Step 10: Fill the glass with water only.
Step 11: Add two tsps of baking soda to glass and mix till dissolved.
Step 12: Break 2 pieces of regular pasta into approximate 1 inch pieces (use six of these pieces).
Add to the mixture in the glass.
Step 13: Add 5 tsps of vinegar to the mixture very soon after adding pasta to glass.
Step 14: Observe again.
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What happens to the pasta? Does it sink? Float?
Try adding more vinegar but do not use the vinegar set aside for the next part of the
experiment using wheat pasta.
Step 15: Properly dispose of all contents in the glass. DO NOT drink or eat any part of this
experiment.
Repeat Steps 10 – 15 in this activity with whole wheat pasta
Funding provided by:
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Handout 7 – Pasta Leftover Lunch “No-Additional Cooking Required”
PASTA LEFTOVER LUNCH
“NO-ADDITIONAL COOKING REQUIRED”
Funding provided by:
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Slide
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PASTA LEFTOVER LUNCH
“NO-ADDITIONAL COOKING REQUIRED”
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Slide
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YOU WILL LEARN:
•How to make your own
“QUICK & EASY FRUIT GREEK
YOGURT”
•How to make a “Tuna Pasta”
from leftover boiled pasta
made in “Cooking with Pasta
and Sauce” video
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Slide
3
QUICK & EASY
FRUIT GREEK YOGURT
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Funding provided by:
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Slide
4
STEP 1 – GATHER INGREDIENTS
FOR ONE SERVING
• 1/2 cup cold Greek
yogurt
• 1 Tablespoon of
honey
• ½ cup of washed,
cut Strawberries
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Slide
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STEP 2 – WASH STRAWBERRIES
• Wash strawberries.
• Besides using just
water for washing
vegetables, you can
use an equal mixture
of white vinegar and
water.
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Slide
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Step 3 – Cut Strawberries
• Slice, half or quarter
strawberries.
• Use a plastic knife
instead of a real metal
one if appropriate.
• Don’t like strawberries
or have another fruit in
the refrigerator that
you would like? Go
ahead and use that one
instead.
• Be creative mix a couple
different fruits
together.
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Slide
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Step 4 – Measure Out Greek Yogurt
•Measure out ½ cup of
Greek yogurt.
•This may be modified
to taste for the
recipe.
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Step 5 – Measure Out Honey
•Measure out
1Tablespoon of honey.
•This may be modified
slightly to taste for
the recipe.
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Step 6 – Mix All Ingredients
•In larger bowl gently
mix to together Greek
yogurt and honey till well
blended and then fold in
fruit.
•Do not over mix after
adding fruit.
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Funding provided by:
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Slide
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LEFTOVER PASTA
“TUNA PASTA”
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STEP 1 – GATHER INGREDIENTS
FOR ONE SERVING
• 1/2 cup of cold leftover cooked pasta, without
sauce, from “Pasta and Sauce Video”
• Some suggestions:
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• Cook additional pasta but do not over cook.
• 1 tablespoon of mayonnaise
• ¼ cup of Greek yogurt
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• ¼ cup cut black olives
• 1 can tuna packed in water
• 1 string cheeses
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Step 2 – Mix Mayo & Greek Yogurt
•In small bowl mix
mayo and Greek
yogurt.
•You may wish to
modify the mixture
a little to taste but
keep the amount of
mayo as little as
possible.
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Slide
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Step 3 – Cut Black Olives
(if not already cut)
• Slice, half or
quarter black
olives depending
on the size of
the olive used.
• Use a plastic
knife instead
of a real metal
one if
appropriate.
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Step 4 – Cut String Cheese
•Open the string cheese
and cut into ¼ inch
pieces.
•Use a plastic knife
instead of a real metal
one if appropriate.
•You may wish to
change the size of the
cheese pieces to your
liking.
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Step 5 – Tuna
•Open can of tuna &
drain.
•If draining can of
tuna in sink be sure to
clean sink afterwards.
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Slide
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Step 6 – Mix All Ingredients
•In larger bowl gently
mix together all
ingredients: tuna, black
olives, Greek
yogurt/mayo mixture,
and cut string cheese,
pasta.
•Do not over mix.
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Step 7 – Serve
•Serve pasta with the
side dish of Greek
yogurt with fruit and
honey.
•Refrigerate if not
serving immediately.
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