Now You’re Cooking!


Q3. Based on your evaluation of the colour, fl avour and texture and the comments of your critical friend, identify any changes you would make to your fresh tomato pasta.


Q4. Identify where you applied specifi c hygiene and safety rules in the preparation and serving of this dish.


HYGIENE


SAFETY


Q5. Optional activity: Pasta is most commonly made from the wheat grain. Draw and label a diagram of a wheat grain below.


Q6. Optional activity: Fresh pasta is considered superior in quality to dried pasta. It is increasingly available in supermarkets today.


(a) Research the advantages and disadvantages of using fresh pasta in cooking. Advantages


Disadvantages


(b) Investigate and compare the cost of 100 g of fresh and 100 g of dried pasta.


Fresh pasta price per 100 g: ________________________________________ Dried pasta price per 100 g: ________________________________________


38


UNIT 2


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