TRUE OR FALSE
1. Al dente an Italian term we use to determine the stage of tenderness in pasta which means to the tooth" tender but firm.
2.Draining pasta is done 2 minutes after of its cooking period with cold running water will attain al dente texture.
3. Adding salt to the water in cooking pasta will help pasta to keep away from sticking
4. It is important that you have to observe personal hygiene, washing of hands and wear PPE in handling food for cereal and pasta dishes.
5. Maintain highest standards of sanitation and hygiene at all times in the kitchen or workplace.
6. In practicing safety temperature always consider segregation of waste and materials to assure free contamination
7. Reheating of cooked food is considered in commercial establishment as long they practicing it within 2 hours from the cooking time.
8. The cooking period for al dente among the pasta like linguine, rigatoni, rotini is 10 minutes.
9. Aside from considering size and shapes of pasta when cooking we also have to know the kind of flour being used to determine the amount of water needed
10. A small shape of pasta known as ziti is good for soup dish.
11. Starches can also act as stabilizer in beverages, syrup and salad dressing by helping foods remain in an emulsion 12. Improper cooking and poor serving of starch and cereal dish are largely responsible for unpopularity of these dishes.
13. Weak gel in starch dish like soup and sauces usually happen when there is too much starch in the ratio and measures. 14. When cooking starch in uncontrol temperature without stirring the dish usually scorch which means the starch settle at the bottom of the cooking pan 15. One good ingredient when cooking starch is baking powder which diluent a baked product like cupcake
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