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!).
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