Sunday, May 17, 2009
pasta - modified - final practical SA
cooking the pasta.
adding carrots n salary.
cutting onion.
cutting the meat.
frying the pasta.
final product.
final product.today we had our final practical and i did the modified beef pasta for the exam. i had my pasta cooked just right, not too soft, and the pasta sauce added just enough compared to my testing one that was a little dry. the appearance of my dish also was more attractive with slices of celery and carrots added in. the dish was appetizing to most people and nutrition level is also quite balanced. i had managed to finish cooking the dish, washing up all the utencils used, and clearing up in time. i learnt that if the pasta is cooked too soft, it becomes very mashy and not appetizing at all. the pasta sauce added in must be just right, not too wet, not too dry. i also learnt that i have to balanced the dish with vegetables added in for nutritional needs. for safety wise, the control of the fire also must be just right for the cooking, and the oil must not be too much. i also learnt the time control in the cooking, in the preparation, in the clearing and wahsing up, so as to finish within the given time.
