Commercial Cooking 10, 20, 30

(a)	Differentiate between pasta and noodles.
(b)	Identify types of pasta (e.g., spaghetti, fettuccini, couscous and rotini) and their uses.
(c)	Identify types of noodles (e.g., vermicelli, cellophane, rice and egg) and their uses.
(d)	Discuss the cooking term al dente.
(e)	Demonstrate cooking pasta and noodles to al dente.
(f)	Prepare egg pasta (e.g., spaghetti, fettuccini and ravioli).
(g)	Practise cutting pasta using a knife or machine.
(h)	Combine fresh pasta with sauces such as spaghetti with tomato sauce and fettucine with Alfredo sauce.
(i)	Compare commercially made pasta to fresh-made pasta, considering taste, texture, cost and labour.
(j)	Discuss substitutes for flour-based pasta, including gluten-free pasta (e.g., brown rice pasta).
(k)	Practise food safety standards when preparing, cooking, serving and storing pasta and noodles.