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PREPARATION METHODS (4 of 5)
 Hospitality and Catering
Mixing
A spaghetti bolognaise dish When mixing cooked pasta with other ingredients do not over mix or the pasta can become stodgy.
It is important to mix or fold gently in order to combine sauces and other ingredients according to the recipe instructions.
Draining
When fresh or dried pasta has been cooked, drain using a colander or sieve.
Take care to drain shaped pasta thoroughly in order to remove excess moisture. An image of spaghetti being drained in colander
Chopping
An animation showing vegetables being chopped When chopping herbs or vegetables, always cut the garnish or ingredients to an appropriate size in keeping with the size of the pasta being prepared.
Avoid chopping vegetables and herbs too small or too large, unless this is indicative of the style of the prepared dish (ie: ratatouille).
Organisation Ingredients Mixing Draining Chopping Slicing Grating