Day 27: Pasta I: Dried Pasta Execution, Sauce Binding
Class length: 4 to 6 hours | Student Name: ____________________ | Date: ____________
Learning Targets
· Demonstrate professional kitchen communication and safe movement.
· Build foundational liquids (stock/soup/sauce) with correct ratios and technique.
· Maintain a clean, organized station (set, service, reset, close).
· Explain the why behind the method: safety, quality, and consistency.
Key Terms
mise en place, sanitize, FIFO, call-backs, yield, seasoning, roux, liaison, nappe, emulsion, reduction
Materials / Equipment
· Chef coat/apron/hat
· Black non-slip shoes
· Notebook + pen
· Sanitizer bucket + test strips
· Cutting board + towels
· Stock pot
· China cap/strainer
· Ladle
· Thermometer
· Labels + tape
Daily Knowledge Check (Test)
Total points: 20. Time: 15 to 25 minutes. No phones.
1. The nappe test checks:
· A) Knife sharpness
· B) Sauce thickness/coat on spoon
· C) Stock clarity
· D) Fryer oil temp
2. A roux is:
· A) Flour + butter cooked together
· B) Oil + vinegar
· C) Egg + oil
· D) Milk + cream
3. A liaison commonly uses:
· A) Egg yolks + cream
· B) Flour + water
· C) Salt + pepper
· D) Butter + sugar
4. Veloute is classically made from:
· A) Milk + roux
· B) Stock + roux
· C) Tomatoes
· D) Eggs + oil
5. List 2 ways to thicken a sauce besides roux.
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6. Why should you strain many sauces?
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7. Your sauce breaks (separates). List 2 causes and 2 fixes.
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8. You need to scale a sauce recipe from 2 quarts to 6 quarts. What is the multiplier?
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9. What is an emulsion? Give one example.
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Practical Skills Checklist
Instructor initials each item when the standard is met.
Skill
Met (Y/N)
Notes / Coaching
Arrives in full uniform; notebook and pen present
Sets sanitizer bucket correctly; verifies with test strip
Station set: towels, boards, labels, trash, tools organized
Uses correct kitchen calls (behind, hot, sharp, corner) and responds to call-backs
Clean-as-you-go: wipes, resets, and closes station to standard
Uses correct pot management: gentle simmer, skimming, strain procedures
Labels and cools product correctly (shallow pan/ice bath as needed)
Seasoning checkpoints: tastes and adjusts properly
