Semolina

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/semolina

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the scientific classification?Derived from Triticum durum, a tetraploid species of wheat
2. What is the milling specification?Defined by particle size: maximum 79% passing through a 315-micron sieve
3. Why is semolina used for pasta?Its high protein and strong gluten give pasta a firm, chewy texture that stays al dente when cooked.
4. Where did people first use semolina?People in the Fertile Crescent and Mediterranean have used semolina for thousands of years, especially in Italy for pasta and in North Africa for couscous.

Tetraploid Wheat: A type of wheat with four sets of chromosomes, like durum wheat, contributing to its hardness.
Viscoelasticity: The property of a material that exhibits both viscous (flow) and elastic (spring-like) characteristics when deformed.
Codex Alimentarius: A collection of internationally recognized standards, codes of practice relating to food safety and quality.