cookery g12 power point presentation quarter 1

quarter 1 lesson in cookery

1. Types of Pasta

2. Pasta Shapes Pasta shapes: holes or ridges, such as wagon wheels or rotini are perfect for chunkier sauces

3. Angel Hair or vermicelli: better served with light thin sauces

4. Fettuccine: Thicker pasta work well with heavier sauces.

5. Alphabet Shapes and Acini de Pepe: small pasta and good for soups.

6. Flavored Pasta: Spinach noodles

7. Risk in preparation and cooking of starch and cereal dishes: Food Handlers kitchen facilities food selection and preparation safe temperatures

8. Guidelines proper and safe handling of food: 1.Food Handlers undergo training on food safety Observe proper hand washing observe personal hygiene avoid handling food

9. Kitchen facilities: use separate equipment and utensils for handling raw foods Clean thoroughly the cutting boards protect the kitchen areas and food from insects

10. Food Preparation and cooking: check expiry dates used iodized salt as a must in salt seasoned preparations cover the food properly

11. Safe temperature: do not leave cooked food at room temperature for more than two hours refrigerate promptly all cooked and perishable food do not store food too long even the refrigerator