week 7 PREPARE STARCHES AND CEREAL DISHES.pdf

Cooking pasta

1. CookingPasta

2. Pastashouldbecookedal
dente,or―tothetooth.This
meansthecookingshouldbestopped
whenthepastastillfeelsfirmtothe
bite,notsoftandmushy.

3. The pleasureof
cookingpastaisitstexture,
andthisislostifitis
overcooked.Totestfor
doneness,breakpastainto
smallpieceandtasteit.As
soonaspastaisaldente,
cookingmustbestoppedat
once.Halfaminuteextrais
enoughtoovercookit.

4. Cookingtimesdiffer
foreveryshapeandsize
ofpasta.Timingalso
dependsonthekindof
flourused,andthe
moisturecontent.

6. Fresheggpasta,ifit
hasnotbeenallowedto
dry,takesonly1to1½
minutestocookafterthe
waterhasreturnedtoa
boil.

7. Italianpracticeisto
tossthepastawiththe
saucetheminuteitis
drained,the sauce
immediatelycoatsall
surfacesofthepasta,and
thecheese,meltsinthe
heatoftheboilinghot
noodles.

8. Is it illegal to break the spaghetti pasta
in Italy?

9. The answer is NO!
Youarejustbreakinga
traditionandarooted
culturalhabitinItaly,but
youarefreetoeatthepasta
theway it'smore
convenientforyou.

10. Thereasonwhyyou
shouldnotbreakpasta
isthatit'ssupposedto
wraparoundyourfork.
That'showlongpasta
issupposedtobe
eaten.

11. Basic Principles in
Preparing Pasta

12. Pasta Shapes
Therearehundredsofshapesand
sizesofpastawitheachshapeusedfor
differentpreparationsbasedonhow
thesaucewillcling,thetexture
desired,orhowtheproductwillbe
used.

14. Pastashapeswithholesorridges,such
aswagonwheelsorrotini,areperfectfor
chunkiersauces.
Wagon Wheels Rotini

15. Thin,delicate
pastas,suchas
angelhairor
vermicelli,are
betterservedwith
light,thinsauces.

16. Thickerpastashapes,
suchasfettuccine,work
wellwithheaviersauces.

17. Verysmallpastashapes,like
alphabetshapesandacinidipepe,are
goodforsoups.
Alphabet Shape Acini De Pepe

18. Flavoredpastais
availableinavarietyof
shapesinboththedriedand
freshforms.Vegetable
ingredientsareaddedto
pastatoprovidebothcolor
andflavor.Anexampleof
flavoredpastaisspinach
noodlesthataregreen.
Follow the package
directionsforcooking
flavoredpastas

19. PastaGetsBiggerandHeavierwhenCooked
Generally,pastadoublesortriplesinweight
whenitiscooked.Likewise,thevolumeincreases2
to2½timesduringcooking.

20. How to Cook Pasta Properly?

21. SuggestionsforHoldingPasta
Toserveimmediately Drain,addsauce,andserve.
Toholdforashorttimeforservice
later
Drain,tosswithasmallamountofoiltopreventsticking, cover,
andholdinwarmer.
Toserveaspartofasalad Cookpastaadayaheadsoitwillbechilledwhencombinedwiththe
othersaladingredients.Donotcombinehotpastawithcold
ingredients.Drainandcoverwithcoldwaterjustlongenoughto
cool.Thepastadoesnotneedrefrigerationforashorttime,itis
cooledinthewater.Whenpastaiscool,drainandtosslightlywithoil
topreventstickingordryingout.Cover
andrefrigerate.
To cook a day ahead forserviceina
heateddish
Drainandcoverwithcoldwaterjustlongenoughtocool.When
pastaiscool,drainandtosslightlywithoiltopreventstickingor
dryingout.Coverandrefrigerate.Whenitistimetousethepasta,
immerseitinboilingwateruntiljustheatedthrough.Drain
immediatelyanduseaccordingtotherecipe.Thepastashouldnot
becookedmore,justheatedtoserving
temperature.
Touseinacookeddish Slightlyundercookthepasta.

22. Guidelines on
Proper and Safe
Handling of
Food

23. Foodhandlers
Undergotrainingonfood
safetyandobtainmedical
certificatesfrom the
local/provincial/city/municipal
healthoffice.

24. Foodhandlers
Observeproperhand
washingtechnique.

25. Foodhandlers
Wearcompletecooking
outfitandusedisposable
glovesfordirectfood
contact.

26. Foodhandlers
Observepersonal
hygieneatalltimes.

27. Foodhandlers
Avoidhandlingfood
ifyouaresick.

28. KitchenFacilities
Use separate
equipmentand
utensilsfor
handlingraw
foods.

29. KitchenFacilities
Sanitizeallsurfaces
andequipmentusedfor
foodpreparation.

30. KitchenFacilities
Cleanthoroughly
thecutting-boardsand
workareasaftereach
use.

31. KitchenFacilities
Protectthekitchen
areasandfoodfrom
insects,pestsandother
animals.

32. KitchenFacilities
Maintain the
higheststandardsof
sanitationinthe
kitchenatalltimes.

33. KitchenFacilities
Repair immediately
brokenbutstillserviceable
kitchentools,utensilsand
equipmenttobereadyfor
nextuse.

34. KitchenFacilities
Sanitizecompletely
allkitchenutensils
especiallycups,saucers,
flatwareaftereachuse.

35. KitchenFacilities
Provideforadequate
space,properventilation
andwindowscreensin
thearea.

36. KitchenFacilities
Providegarbage
receptacleforproper
wastedisposal.

37. Food Preparationand Cooking
Checkexpirydates
offoodcommodities
boughtandthosein
stock.

38. Food Preparationand Cooking
Useiodizedsaltasa
mustinsalt-seasoned
preparations.

39. Food Preparationand Cooking
Coverthefood
properly.

40. Food Preparationand Cooking
Practicesegregationofmaterials.

41. Food Preparationand Cooking
Storefood
properly.

42. Safe Temperature
Donotleave
cookedfoodat
roomtemperature
formorethantwo
hours.

43. Safe Temperature
Refrigeratepromptly
allcookedandperishable
foodpreferablybelow
5
0
Cwithinfourhours.