Commercial Cooking 10, 20, 30
Prepare a variety of specialty pasta, noodles and dumplings.
Indicators for this outcome
| (a) | Discuss pasta, noodles and dumplings that are traditional to various regions of the world. |
| (b) | Experiment with ingredients (e.g., spinach, roasted red pepper, beet and carrot) to make coloured pasta dough. |
| (c) | Use coloured pasta dough to make spaghetti, fettucine, ravioli and tortellini. |
| (d) | Prepare alternative types of pasta, including polenta and gnocchi. |
| (e) | Examine gluten-free pasta (e.g., brown rice, quinoa and chickpea), considering flavour, texture and cost. |
| (f) | Create a variety of gluten-free pasta. |
| (g) | Consult resources such as cookbooks and recipes to create spaetzle, potato dumplings and potato gnocchi. |
| (h) | Determine appropriate sauces to combine with cooked pasta, noodles and dumplings. |
| (i) | Experiment with plating techniques and garnishes. |
| (j) | Document strengths and challenges of cooking and presenting specialty pasta, noodles and dumplings. |
| (k) | Practise food safety standards when preparing, cooking, serving and storing pasta, noodles and dumplings. |
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