LESSON 7 Cooking Pasta dgjrytuylijfghjkk;.pptx

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1. LESSON 7 COOKING PASTA

2. Cooking Pasta P a s ta s ho uld b e c oo ke d al de n t e , o r ―to t h e t o o t h ‖ . T h is m e a n s t h e cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy. The pleasure of cooking pasta is its texture, and this is lost if it is overcooked. To test for doneness, break pasta into small piece and taste it. As soon as pasta is al dente, cooking must be stopped at once. Half a minute extra is enough to overcook it.  

3. Basic Principles in Preparing Pasta Suggestions for Holding Pasta

4. Pasta Shapes There are hundreds of shapes and sizes of pasta with each shape used for different preparations based on how the sauce will cling, the texture desired, or how the product will be used. For example: Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for chunkier sauces.

5. Thin, delicate pastas, such as angel hair or vermicelli, are better served with light, thin sauces.

6. Thicker pasta shapes, such as fettuccine, work well with heavier sauces.

7. Very small pasta shapes, like alphabet shapes and acini di pepe, are good for soups.

8. Flavored pasta is available in a variety of shapes in both the dried and fresh forms. Vegetable ingredients are added to pasta to provide both color and flavor. An example of flavored pasta is spinach noodles that are green. Follow the package directions for cooking flavored pastas.

9. Pasta Gets Bigger and Heavier when Cooked Generally, pasta doubles or triples in weight when it is cooked. Likewise, the volume increases 2 to 2 ½ times during cooking.

10. Follow the Recipe The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil. For 100 servings of spaghetti, 6 gallons of water, 2 tablespoons of salt, and 2 tablespoons of oil are needed to cook 6 pounds of dried spaghetti.

11. When pasta is to be used as an ingredient in a recipe that will be cooked more, like macaroni and cheese, it should be slightly undercooked. This means reducing the cooking time by about 2 minutes. Pasta that is not cooked enough is tough and chewy. Pasta that is overcooked is soft and pasty. When overcooked pasta is combined with a sauce, it often breaks apart. Handle pasta the right way after it is cooked. Like most foods, pasta is best when it is cooked and served right away. However, it is sometimes necessary to cook it ahead and hold it until time for service

12. Suggestions for Holding Pasta

13. Guidelines on Proper and Safe Handling of Food

14. Food handlers Undergo training on food safety and obtain medical certificates from the local/provincial/city/municipal health office. Observe proper hand washing technique Wear complete cooking outfit and use disposable gloves for direct food contact. Observe personal hygiene at all times. Avoid handling food if you are sick.

15. Kitchen facilities Use separate equipment and utensils for handling raw foods Sanitize all surfaces and equipment used for food preparation. Clean thoroughly the cutting-boards and work areas after each use. Protect the kitchen areas and food from insects, pests and other animals. Maintain the highest standards of sanitation in the kitchen at all times Repair immediately broken but still serviceable kitchen tools, utensils and equipment to be ready for next use. Sanitize completely all kitchen utensils especially cups, saucers, flatware after each use. Provide for adequate space, proper ventilation and window screens in the area. Provide garbage receptacle for proper waste disposal

16. Food Preparation and Cooking   Check expiry dates of food commodities bought and those in stock Use iodized salt as a must in salt-seasoned preparations. Cover the food properly. Practice segregation of materials. Store food properly.  

17. Safe temperature Do not leave cooked food at room temperature for more than two hours. Refrigerate promptly all cooked and perishable food preferably below 5 C within four hours.

18. Present and Store Starch and Cereal Dishes

19. FIFO ( First In, First Out ) in storing food is very important. Though it is a long-time method in store-keeping where the first food stored should be the first food to be out from the storage it is high time to make it a habit or put into practice. Write the expiry date, date received and date of storage to the food package and regularly check the expiration date.

20. Techniques in Preparing Pasta before Plating 1. Pasta is best if cooked and served immediately. Try to cook pasta upon order. 2. If pasta is to be served immediately, just drain and do not rinse in cold water. 3. If pasta is to be used cold in salad, it is ready to be incorporated in the recipe as soon as it has cooled.

21. 4. If pasta is to be held, toss gently with a small amount of oil to keep it from sticking. 5. Measure portions into mounds on trays. Cover with plastic film and refrigerate until service time. 6. To serve, place the desired number of portions in a china cap and immerse in simmering water to reheat. Drain, plate, and add sauce.

22. LET’S HAVE A QUIZ!

23. Fill in the Blanks Directions: Fill in the Blanks. Read each statement below and fill in the blank/s with the correct answer.  Pasta shapes with holes or ridges, such as wagon wheels or rotini are perfect for sauces. Very small pasta shapes, like alphabet shapes and acini di pepe, are good for ______. An Italian phrase that means “ to the tooth “ called . The volume of pasta increases times during cooking. Following_ the will lead you to cook pasta correctly.  Answers: 1.Chunkier Soups Al-dente Two-three Package

24. Directions: Write A if the guideline in for food handle rs, B for Kitchen Facilities, C for Food Preparation and Cooking , D if it is for Safe Temperature.   ____ 1. Cover the food properly. ____ 2. Provide garbage receptacle for proper waste disposal. ____ 3. Observe personal hygiene at all times. ____ 4. Do not leave the cook food in room temperature for more than two hours. ____ 5. Avoid handling food if you are sick. _____6. Always check the expiration date of goods. _____7. Clean the cutting boards thoroughly. _____8. Refrigerate promptly all cooked and perishable food preferably below 5 C within four hours _____9. Provide for adequate space, proper ventilation and window screens in the area. _____10.Observe proper hand washing technique

25. ACTIVITY Directions : Make a slogan showing the importance of proper storing of food. Your output will be rated using the scoring rubric that provided by your teacher.