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HTCFOOD STUDIESTOPIC: SPAGHETTILECTURE’S NAME:MISS FATIMAH BINTI ABDUL GHANIGROUP MEMBERS:AUNI BINTI AHMAD KAMARI2018416554ISMA ZULAIKHA BINTI ASMADI2018211698PUTERI NURUL ATHIRAH BINTI ABDULLAH2018238848AIMI SYAHIRAH BINTI JAAFAR2018442978SITI NUR AISYAH BINTI MISRAN2018802996NUR ANIS BINTI HAMDAN2...

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HTC160 FOOD STUDIES TOPIC: SPAGHETTI LECTURE’S NAME: MISS FATIMAH BINTI ABDUL GHANI GROUP MEMBERS: AUNI BINTI AHMAD KAMARI 2018416554 ISMA ZULAIKHA BINTI ASMADI 2018211698 PUTERI NURUL ATHIRAH BINTI ABDULLAH 2018238848 AIMI SYAHIRAH BINTI JAAFAR 2018442978 SITI NUR AISYAH BINTI MISRAN 2018802996 NUR ANIS BINTI HAMDAN 2018442824

ACKNOWLEDGEMENT Assalamualaikum… First of all, praise is presented only for Allah and very thankful to God, we complete the assignment within the time given and need to be handed to Miss Fatimah Binti Abdul Ghani, our sweet lecturer very well. This assignment cannot be completed without the effort of our groups members which are Auni, Isma, Anis, Aimi, Aishah and Puteri. We also would like to thank to our beloved family for helping us doing this task. Furthermore, not forget to our supportive friends who have directly and indirectly guided and helping us writing this assignment. From making this assignment, we can gain more knowledge about our topic which is spaghetti. Spaghetti is very popular dishes in Italy also other countries. Other than that, we can build our co-operation between members of the group. We also helping each other of giving ideas and fix if have a mistakes that we have done. Last but not least, we would to apologize for any errors that we have done from doing this assignment. We hope that our lecturer is satisfied with our work. Thankyou.

The history of spaghetti was started when some historians thought that Berbers introduced pasta during a conquest of Sicily. After the establishment of spaghetti factories in the 19th century, the popularity of spaghetti spread throughout Italy. So the continuous production of spaghetti enabled for the Italian market. While in the United States, Spaghetti Italienne was offered in many restaurants. Spaghetti Italienne is likely consisted of noodles cooked al dente and a mild tomato sauce. The sauce made with many spices and vegetables such as cloves, bay leaves, and garlic. After decades later, it commonly prepared with oregano or basil. In addition, popular history says that it was created in China, and Marco Polo brought knowledge about this food to Venice. The pattern of spaghetti encountered and possibly felt in the far east is made from rice flour or hard wheat flour (old noodles made from both grains in eastern cuisine). It is generally accepted that the range of known durum wheat in Sicily in the Middle Ages is, like lemons and oranges, introduced by the Arabs. Although Edrisi, like Marco Polo, is a traveler who writes about what he sees, but his work is more scientific than Polo. In the city of Trabia, Sicily residents make a form of pasta from hard wheat, and this product, which is formed into long sheets, is produced in large quantities for export to other areas. Edrisi does not speculate on the origin of this "spaghetti", but the fact that he considers it worth paying attention, and it is widely exported to a thriving market. Just a few years ago, Sicilian tourist promoters came back to this blurish referral to Sicily's spaghetti, and they tried to exploit it by referring it to promotions.

INGREDIENTS OF SPAGHETTI    

Ground grain(flour) Water Whole wheat Multigrain

NUTRITION OF SPAGHETTI Nutrition Energy Carbohydrates Sugars Dietary fiber Fat Saturated Trans Proteins Vitamins Vitamin A equiv Vitamin C Minerals Calcium Iron Sodium

Amounts (for 70g) 460 kJ (110 kcal) 22g 0g 1g 0.5g 0g 0g 4g Quantity 0μg 0 mg Quantity 0 mg 4 mg 0 mg

PRODUCTION OF SPAGHETTI Fresh spaghetti

Fresh spaghetti being prepared using a pasta machine its mean homemade. In short, spaghetti only uses rolling pins and knives. Pasta machines are also used to cut more uniformly. Fresh spaghetti will be cooked for several hours after it's ready.

Dried spaghetti Using auger extruders, the bulk of dried spaghetti is produced in factories. While essentially simple, the mixing and kneading of the ingredients produces, air without bubbles called the process requires attention to detail to ensure that. The forming dies have to be water cooled to prevent spoiling of the pasta by overheating. Drying of the newly Spaghetti has to be carefully controlled because to easy for sticking together. And it is not too brittle if leave it with sufficient moisture. Develop from paper wrapping to plastic bags and boxes is packaging for protection and display. 1. A hydraulic press

The first machine that ever made to spread long cut alimentary paste products on to a drying stick for the automatic production of spaghetti. A hydraulic press with automatic spreader built by Consolidated Macaroni Machine Corporation, Brooklyn, New York.

2. Dryer of spaghetti

This machine was built by Consolidated Macaroni Machine Corporation and it is an industrial dryer for spaghetti or other long goods pasta products. 3. Dried spaghetti measure.

Every dried spaghetti was being measured with a "spaghetti measure". 1 portion of dried pasta equals 4.1 ounces, twice the amount of 1 serving on the package (1/2 in circle or 2 oz.). About 1, 2, 3, or 4 servings based on the diameter of the circle the measure can portion. This spaghetti is an enriched macaroni product made with 100% semolina.

THE PROCESS OF MANUFACTURING 1. Mixing and kneading The semolina is stored in giant silos that can hold up to 150,000 pounds (68,100 kg). Pipes move the flour to a mixing machine equipped with rotating blades. Warm water is also piped into the mixing machine. The mixture is kneaded to a lumpy consistency. 2. Flavoring and coloring Eggs are added to the mixture if the product is an egg noodle. If pasta is to be a flavored variety, vegetable juices are added here. A tomato or beet mixture is added for red pasta, spinach for green pasta, carrots for orange pasta. Herbs and spices can also be folded in for additional flavoring. 3. Rolling The mixture moves to a laminator where it is pressed into sheets by large cylinders. A vacuum mixer-machine further flattens the dough while pressing air bubbles and excess water from the dough to reach the optimum water content of 12%. 4. Pasteurization The roll of dough moves through a steamer, which heats the dough to 220°F (104°C) in order to kill any existing bacteria.

5. Cutting Depending on the type of noodle to be produced, the dough is either cut or pushed through dies. Ribbon and string-style pasta—such as fettucine, linguine, spaghetti, and capellini (angel hair)—are cut by rotating blades. To make tube or shell-shaped pasta such as rigatoni, ziti, elbow Pasta macaroni, and fusilli, the dough is fed into an extruder which then pushes it through metal dies. The size and shape of the holes in the die determine the type of pasta. To make vermicelli and capellini, the pasta dough is pushed through holes between 0.8-0.5 mm in diameter. The cutting machine then cuts the pasta into lengths of 10 inches (250 mm) and twists it into curls. Spaghetti ranges from 1.5-2.5 mm in diameter and is left straight Tortellini (filled pasta rings) are made on a separate machine. The machine cuts small circles from a roll of dough. A bucket of ricotta cheese mixture drops a pre-measured

amount of cheese onto the circle of dough. The dough is then folded over and the two ends are joined to form a circle. To make ravioli (filled pasta squares), premeasured quantities of cheese filling are dropped by machine at pre-measured intervals on a sheet of pasta. Another sheet of pasta is placed over this sheet as it moves along a conveyer belt. The two layers then pass under a cutting machine that perforates the pasta into pre-measured squares. 6. Drying The pasta is placed in a drying tank in which heat, moisture, and drying time are strictly regulated. The drying period differs for the various types of pasta. It can range from three hours for elbow macaroni and egg noodles to as much as 12 hours for spaghetti. The drying time is critical because if the pasta is dried too quickly it will break and if it is dried too slowly, the chance for spoilage increases. The oxygen level in the tank is also regulated, and lab technicians test frequently for salmonella and other bacteria. Careful handling of the pasta during the drying period is also crucial. Spaghetti is the most fragile of the noodles and is therefore hung high above the floor. 7. Packaging Fresh pasta is folded in pre-measured amounts into clear plastic containers. As the containers move along a conveyer belt, a plastic sheet covers each container and is sealed with a hot press. At the same time, a small tube sucks the air of the container and replaces it with a mixture of carbon dioxide and nitrogen to prolong the product's shelf-life. Labels listing the type of noodle, nutritional information, cooking instructions, and expiration date are attached to the top of the containers. Dried pasta is loaded, either manually or by machine, into stainless steel buckets (usually of heavy gauge type 304) which move along a conveyer belt to the appropriate packaging station. The pasta is measured by machine into pre-printed boxes, which also list the type of noodle, ingredients, preparation, and expiration date. Again, careful handling is important. For example, because lasagna noodles are particularly fragile, workers place them on metal slides that ease the pasta into boxes. The boxes are then sealed by machine. Conveying system can be constructed in "S, "C," or "Z" configurations, or as horizontal conveyer belts. These systems move the pasta up and down and across the plant at heights up to 10 feet (3 m). Workers at the floor-level stations monitor the packaging process. The mechanism allows for workers to package the pasta manually if necessary.

PREPARATION OF SPAGHETTI  Fresh or a dry spaghetti must been cooked in a large pot with salted, boiling water and then the spaghetti must be drain in Colander.  Spaghetti generally will be cooked “Al-dente” in Italy, it’s fully cooked but still firm for bite but it will not be a problem if you want to cook it to a softer consistency.  The thicker spaghetti that takes more time for cook is called “Spaghettoni” and the thinner form of spaghetti which is take less time for cook is called “Spaghettini. For addition the “Capellini” is thin form of spaghetti that called as angel hair spaghetti or pasta.

THE UTENSILS THAT USED IN PREPARATION SPAGHETTI : Spaghetti being placed into a pot of boiling water

Then, drain the water off.

You may use the scoops or tongs for spaghetti

RULES IN PREPARING SPAGHETTI: 1. USE A LARGE POT



2. USE COLD OR COOL WATER

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3. ADD SALT WATER

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INTO THE BOILING

4. ADD THE DRIED PASTA

5. COOK PASTA BASED PACKAGING TIME

6. DRAIN THE IMMEDIATELY

 THE



PASTA



Hot water will contaminants present in your pipes more fast than cool water, so start with off cool or cold water. Hot water will contaminants present in your pipes more fast than cool water, so start with off cool or cold water. Put in the salt when it not full because it can make the water boil more longer . Add in all the pasta to boil it for break down the pasta. Don ’t mix pasta type in one pot. You need to timing the pasta based on the packaging of it. Then test the doneness by taste it. It must be firm when eat. After the pasta cooked , you must drain it immediately.

SERVING OF SPAGHETTI ITALIAN CUISINE A symbol of Italian Cuisine, spaghetti often served with tomato sauce which contain various of herbs like oregano and basil, olive oil, meat and vegetables. Italian also include amatriciana called as sugo or salsa and carbonara as their spaghetti’s preparation. They often sprinkled on top of spaghetti using grated hard cheeses such as Pecorino Romano, Parmesan and Grana Padano.

Amatriciana

Carbonara

INTERNATIONAL CUISINE In some countries, spaghetti is sold in cans or tins with sauce. In United States, it will served with chili con carne. It is different with Italy, the spaghetti is served with bolognese sauce. Also in Thailand, it has their own special and popular dish which is Sapaketti phat khi mao. The spaghetti is a fried drunken noodle style.

Chili con carne

Bolognese sauce

Drunken noodle

SPAGHETTI DISHES

 Spaghetti aglio e olio is a spaghetti with garlic in olive oil. It is a traditional Italian pasta which comes from Naples. It can be added with dried red chili flakes and chopped parsley. Moreover, cheese should not be added in this dishes.

 Spaghetti alla puttanesca is called as whore-style in Italian. The ingredients are tomatoes, olive oil, anchovies, olives, capers and garlic.

 Spaghetti alla nerano is from the village of Nerano on the Sorrento peninsula. The main ingredients are pasta, fried zucchinis also provolone del monaco.

 Spaghetti alle vongole is a spaghetti with clams and it is very popular in Italy.

 Spaghetti with meatballs is an Italian-American dishes. It is usually consists of spaghetti, tomato sauce and meatballs.

REFERENCES 1. https://en.wikipedia.org/wiki/Spaghetti 2. http://www.bestofsicily.com/mag/art73.htm 3. https://en.wikipedia.org/wiki/Spaghetti#Ingredients 4. http://www.madehow.com/Volume-2/Pasta.html#ixzz5Xor2 5. http://www.madehow.com/Volume-2/Pasta.html#ixzz5XorG28Rg 6. https://www.1mrecipes.com/6-rules-for-cooking-the-perfect-pasta/

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