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TASK 1: RESEARCH INTO ITALIAN SAUCES
Carry out research into Italian tomato based sauces and white based sauces
from recipe books and the internet. Analyse the additional ingredients used
in these sauces:Proteins, Vegetables and Seasonings
1. Collect 2 examples of classic Italian recipes for a white based sauce e.g
Carbonara
2. Collect 2 examples of classic Italian recipes for a tomato based sauce.g
Puttanesca
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TASK 2: RESEARCH INTO ITALY
Produce an attractive A4 page of detailed research about Italy and Italian
Food. Include text, pictures of dishes, ingredients and drawings where
possible.
TASK 3: PRODUCTION PLANNING
Using the worksheet "Example of a production plan'. Complete the developing
ideas sheet for your saucein greater detail with plans for your sauce. You
can produce this by hand or using ICT and paste it carefully onto the sheet.
TASK 4: ITALIAN EVALUATION
Produce a detailed evaluation using ICT on A4 about your cook-chill pasta
dishes. Answer the following questions:
1. How did your research into Italian sauces and Italy help you generate
ideas for your new pasta dish?
2. Are both dishes authentically Italian ? Explain why.
3. Did you enjoy making these dishes?
4. Which dish do you prefer most? Give reasons for your choice.
5. How could you improve the flavour, texture and appearance of each of the
sauces?
6. What is meant by the term gelatinisation?
7. Explain the process of making pasta.
8. Do you prefer dried pasta or fresh pasta? Give reasons for your choice.
9. Explain the procedure of cook-chilling foods. Visit www.chilledfoods.org
10. Give three reasons why cook-chill products have become more popular in
recent years. |
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