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PREPARATION
METHODS (3 of 5)
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Hospitality
and Catering |
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| Pasta trays
should be kept clean at all times. |
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| They should be dusted
with semolina to prevent the pasta sticking |
| If cloth is used to stretch
pasta, it should be a clean cloth (rather
than a cloth used for trays or wiping
down). |
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| Cling film should be used
to wrap pasta doughs while they are resting
prior to pinning. |
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The pasta ingredients should be
prepared correctly for each individual
dough.
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| When ingredient items
are low in stock, inform the chef or
patissiere so that they may re-order
stock to prevent running out. |
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It is important to check that your scales
are accurate and meet existing regulations.
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