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QUALITY
POINTS (3 of 3)
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Hospitality
and Catering |
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When preparing
dried pasta make sure you stir the pasta
in the pan to prevent
it sticking to the pan and sticking
together. |
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| Do not cook more than is
required. Pasta should be cooled and stored
as soon as possible if it is not to be
used immediately. |
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| When producing any quantity
of fresh pasta, make the pasta
in a number of batches to
aid shaping and cutting. |
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| are
important in the preparation of pasta,
in order to: |
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•ensure the pasta is mixed & rested
for the required amount of time in order
to prevent faults in the pasta products. |
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•ensure that the pasta
goods are correctly prepared, produced,
cooked and finished. |
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| should
be thawed (and cooked) according to the
manufacturers instructions.
It is important to never re-freeze thawed
convenience products. Pasta
for cook freeze should be undercooked before
freezing. |
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