Day 28: Pasta II: Fresh Pasta or Filled Pasta Concepts
Class length: 4 to 6 hours | Student Name: ____________________ | Date: ____________
Learning Targets
· Demonstrate professional kitchen communication and safe movement.
· Execute today's core technique to the Sow Project standard.
· 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, al dente, pasta water, emulsion, bind, pickup
Materials / Equipment
· Chef coat/apron/hat
· Black non-slip shoes
· Notebook + pen
· Sanitizer bucket + test strips
· Cutting board + towels
Daily Knowledge Check (Test)
Total points: 20. Time: 15 to 25 minutes. No phones.
1. Al dente means:
· A) Overcooked
· B) Firm to the bite
· C) Raw
· D) Crunchy always
2. Pasta water is useful because it contains:
· A) Sugar
· B) Starch
· C) Bleach
· D) Nothing
3. The best time to sauce pasta is:
· A) After it cools
· B) In a pan with sauce while hot
· C) In the walk-in
· D) On a sheet tray
4. To prevent sticking, you should:
· A) Rinse all pasta always
· B) Stir at the start and use enough water
· C) Add sugar
· D) Cook with lid sealed
5. List 3 steps for consistent pasta pickup during service.
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6. Name 2 signs pasta is overcooked.
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7. Your sauce will not cling to pasta. What are 3 adjustments you try?
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8. You need to cook pasta for a banquet. What holding method keeps the best quality?
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9. Why is tasting essential for pasta doneness?
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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
Executes correct doneness (taste test) and texture standard
Manages holding or pickup method without quality loss
Uses proper portion control and plating standard
