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PREPARATION
METHODS (2 of 5)
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Hospitality
and Catering |
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Before preparing a pasta dish, it
is important to ensure that the appropriate
cutting and shaping equipment is
prepared and ready for use.
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| Pasta cutting and shaping
equipment should be checked to make sure
that it is clean and in working order. |
| Pasta machines should
be kept clean, dry and well brushed (as
the cheaper variety of machines will
rust if washed). |
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| Stainless steel pasta machines
should be cleaned after each production
or between different types of pasta( ie.
spinach or tomato and white pasta). |
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 Mixers, range tops and
ovens should be kept clean, with
a thorough cleaning each day after
production. |
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| Small cutting and preparation
equipment should be cleaned and dried after
use and before storing away. |
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