Commercial Cooking 10, 20, 30
Prepare various types of pasta and noodles.
Indicators for this outcome
| (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. |
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