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QUALITY POINTS (1 of 3)
 Hospitality and Catering
Texture
Image showing pots used for cooking pasta

 

Do not over cook pasta: it will swell up and taste very stodgy.
It is also likely that any sauce used to flavour and garnish the pasta will thin and not appeal to customers.
Equally, pasta that is undercooked will be too firm to digest with a leathery texture.
Appearance
An image showing the appearance of pasta A pasta dish cooked correctly will have a neat bright appearance, look appetising and entice customers.
Remember: you only get out what you put in.
Aroma
Image of pasta served with aromatic sauce Pasta dishes flavoured with garlic, fresh herbs, tomato and or cheese will have a pleasant aroma.
Where old or inferior products are used, the pasta might be dull in flavour and appearance.
Texture Appearance Aroma Consistency Freshness Quality Quantity Cooking