Docstoc

Pasta Dishes

Document Sample
Pasta Dishes Powered By Docstoc
					FP56 – fresh pasta dishes

Part 1

Question 1
Why is it important to cool food rapidly if it is not for immediate
consumption?
Pasta dishes prepared for later use should be cooled immediately and
then refrigerated or frozen to minimise the growth of bacteria and
fungi.

Question 2
What are some of the main contamination threats when preparing,
cooking and finishing fresh pasta dishes?
Pastas are potentially hazardous foods and are those on which
bacteria thrive and include high protein food such as meat, poultry,
seafood, dairy products and eggs. Complex pasta dishes are comprise
mostly of these ingredients and must therefore be handled with great
care during processing, cooking and finishing.

Question 3
How can contamination be prevented?
Most bacteria that cause food-borne disease multiply rapidly between
16-49oC. The broad range of temperatures between 4-60oC is
referred to as the temperature danger zone. By keeping pasta dishes
out of the temperature danger zone, the bacteria’s ability to
reproduce is decreased.
It is important to keep hot food, hot and cold food, cold. This is
known as the time-and-temperature principle. Potentially hazardous
food should be heated or cooled quickly so they are within the
temperature danger zone as briefly as possible.

Part 2

Question 1
List five types of fresh pasta dishes
      Noodles/ Spaghetti
      Lasagne
      Cannelloni
       Ravioli
       Tortellini
       Panzaroti
       Pasta Shapes

Question 2
Explain the following finishing methods:
 Glazing
   Pasta may be glazed by tossing the cooked pasta in olive oil or
   melted butter. Grated parmesan cheese may be added to the fat
   for flavour.
 Portioning
   Pasta should be served in 150 - 200g portions. This is excluding the
   filling
 Garnishing
   Try out garnishing complex pasta dishes in the following ways:
        1. The ingredients for the pasta usually form the major part of
           the garnish. For example, the shellfish served in 'tutto
           mare' is the garnish.
        2. Parsley or fresh herbs such as fresh basil leaf can also be
           used. If the garnish is a herb it should complement the
           herbs in the dish itself.
        3. For baked pasta dishes the gratinated effect on the top of
           the dish is the garnish.
        4. For pasta salads the ingredients (vegetable or meat) should
           be arranged on top of the salad as the garnish.
 Gratinating
   This refers to the process whereby the pasta dish is sprinkled
   with cheese and then placed under the salamander or grill to melt
   and brown the cheese slightly. The same effect is achieved when
   baking pasta dishes in the oven

Question 3
What action would you take in the case of:
 Customer expectations not met
  1. Make every effort to accommodate special requests from guests.
    2. If this is not possible, recommend a suitable alternative.
   Overcooked pasta
    If pasta overcooked, it might be better to use it cold in a salad.
If it has become like porridge, you cannot use it (except perhaps in
soup as a thickener!).