F&N 203 – Day 12 – Brown Sauces

KitchenStudy

Part 1:

Each team of 4 students completes the following:

Part 2:

Each team of 4 students completes the following:

  • Prepare 2 pounds of Spaghetti and/or Fettucine
    • In heavily salted water, cook the pasta to a firm al-dente.
    • Reserve 1 cup of pasta cooking water to adjust sauce consistency at service, if needed.
    • Drain and toss the pasta with a little olive oil.
    • Cool the pasta on a sheet pan and hold for service.
    • Trascinare at service: reheat 1 portion of pasta and 1 portion of sauce in a sauté pan.
  • 1 recipe Marinara Sauce and Spaghetti
    • Plate 4 servings with 2-ounces sauce and 3-ounces of pasta each.
  • 1 recipe Ragu Alla Bolognese
    • Plate 4 servings with 2-ounces sauce and 3-ounces of pasta each.

Part 3:

Each team of 4 students completes the following:

  • Professional Cooking, Gisslen, 8th ed.
    • Chapter 2, Sanitation and Safety
    • Chapter 3, Tools and Equipment
  • PowerPoints