STARTER MATCH THE PASTA SHAPE TO ITS NAME

STARTER: MATCH THE PASTA SHAPE TO ITS NAME: 1. Spaghetti 2. Penne 3. 5. Tagliatelle Conchiglie 4. 6. Fiori 7. Fusilli Farfalle

HOW PASTA IS MADE: 1. Pasta is made from durum wheat which is the hardest of all wheats grown and has the highest GLUTEN content. 2. The wheat grains are milled to produce semolina. 3. A dough is made by adding water to the semolina. Eggs, spinach, tomato puree and squid ink can be added to give flavour, colour and increase the nutritive value. 4. The dough is kneaded for 20 minutes and then rolled thinly and cut into strips or extruded into shapes. 1. 2. 3.

POPULAR PASTA SAUCES: • Alla Carbonara – a sauce made with eggs, ham and cream, flavoured with black pepper. • Bolognaise – a meat sauce often called ‘ragu’ • Alla Napoletana: a tomato based sauce with onion, olive oil and garlic. • Al Pesto – a rich sauce made using olive oil, basil, pine nuts, garlic and Parmesan cheese. • Roux Sauce – made from butter, plain flour and milk, often flavoured with nutmeg and cheese – ideal for pasta bake.

LEARNING TODAY • EVERYONE WILL LEARN HOW TO MAKE A SUCCESSFUL BLENDED SAUCE • MOST WILL UNDERSTAND HOW TO AVOID LUMPS AND BURNING IN YOUR SAUCE • SOME WILL BE ABLE TO EXPLAIN THE PROCESS OF GELATINISATION HAPPENING IN THE STARCH • JUST FOR FUN… STAPLE FOOD OF THE

WATCH THIS VIDEO WHICH EXPLAINS WHAT HAPPENS DURING THE THICKENING OF A SAUCE. • https: //www. youtube. com/watch? v=zjyh. Mzj. Da. VI

MAC AND CHEESE INGREDIENTS - THIS MAKES A MEAL FOR 3 -4 PEOPLE • • 250 g macaroni pasta – others will be fine 40 g butter 40 g plain flour 600 ml milk 1 tsp mustard – we know this makes the cheese taste more cheesy! 300 g grated cheddar (hold some back for a the topping) Oven proof dish

IF YOU KEEP BACK SOME OF THE MILK YOU CAN ADD AT THE END TO ADJUST THE CONSISTENCE IF IT IS TOO THICK. 1. Run hot tap and half fill large saucepan 2. Add pasta and put on a HIGH heat to boil for required amount of time. (Lid on until it boils then lid off) 3. In a medium saucepan add the butter, flour, mustard, most of the milk* and most of the cheese (keep 2 tbs back for a topping) 4. Place onto a MEDIUM heat and stirring CONTINUOUSLY gradually bring to A VERY GENTLE BOIL, STIR FOR ANOTHER 2 MINS then continue heating and stirring until sauce is creamy and shiny (Gelatinisation has completed) 5. Drain pasta with a colander and place in your oven proof dish. 6. Add the sauce to the pasta and stir to coat. 7. (Sprinkle with remaining cheese* and cook in the oven until brown and bubbling. *You could also add some sliced tomato or raw bacon lardons

Work smart!! H. H. A. I. S • Hair - tied back • Hands - washed at basin • Apron – tied in a bow at front • Ingredients – out and bags away • Stools – stacked safely at the front

STARTER: MATCH THE PASTA SHAPE TO ITS NAME: 1. 3. Spaghetti 2. 4. Penne 2. Fiori 4. 3. 5. 7. Tagliatelle 6. Conchiglie 6. 7. 5. Fusilli 1. Farfalle