UHC33X Fresh pasta dishes Unit reference number: Y/507/5550 Level: 3 Guided Learning (GL) hours: 30

Overview The aim of this unit is to develop learners’ knowledge and understanding required for the production of fresh pasta dishes. Fresh pasta has become very popular because of the assumed simple and natural ingredients and its versatility. Pasta can be used in soups and broths, it can be served with sauces, such as tomato sauces or rich creamy sauces, it can be stuffed with other ingredients or baked in a sauce, it can accompany meat or fish as a main meal. Learners will investigate different types of pasta, preparation and cooking methods, and the tools and equipment required. They will also learn how to present pasta dishes to a suitable standard for service to customers, taking into account the characteristics of complex dishes. Finally learners will be able to prepare, cook and finish fresh pasta dishes with skill and proficiency.

Learning outcomes On completion of this unit, learners will: LO1 Know how to prepare fresh pasta dishes LO2 Know how to cook and finish complex fresh pasta dishes LO3 Be able to prepare, cook and finish complex fresh pasta dishes

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Assessment requirements Learners must produce a portfolio of evidence which includes: 1. Service portfolio 2. Summative practical assessment

1. Service portfolio Learners must produce a service portfolio which contains assessed evidence covering all the theory assessment criteria in the unit. The service portfolio must also contain evidence relating to the practical assessment criteria. At a minimum the practical evidence contained in the service portfolio for this unit must include a practical assessment covering all of the following: 

Cooked a minimum of 3 types of pasta: - long pasta - short pasta - flat pasta - filled pasta

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Used all of the preparation methods: - weighing/measuring - sieving - pulling/kneading - resting/ rolling - shaping and portioning

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Cooked a minimum of 3 complex pasta dishes using 3 different types of fresh made pasta: For example – Ricotta and wild sorrel tortellini, saffron pappardelle with mussels, spaghetti carbonara with ceps, spinach tagliatelle with sole.

Evidence from the one summative practical assessment must also be presented in the service portfolio. The service portfolio must be completed prior to learners undertaking the one summative practical assessment.

2. Summative practical assessment Learners must carry out a practical assessment which will be observed and marked by centre assessors. Learners must achieve all assessment criteria in order to pass and achieve the unit. The summative practical assessment must take place in a real or realistic working environment. At a minimum the summative practical assessment for this unit must cover: 

Preparation of one type of pasta

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Cooking of one complex pasta dish

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Finishing of one complex pasta dish

Recorded professional discussion can also be used as an assessment method attached to the practical assessment and is particularly useful for gathering evidence for criteria related to evaluation and reflection. Professional discussions should be planned and recorded. 2

Unit content LO1 Know how to prepare fresh pasta dishes Identify different types and shapes of pasta:  Pasta fresca (fresh), pasta secca (dried), - For example – long pasta, short pasta, flat pasta, filled pasta, egg pasta 

Flavoured pasta for example – saffron pasta, squid ink pasta, spinach pasta, saffron pasta

Popular shapes of pasta - Long shapes for example – capellini, spaghetti, spaghettoni, fettuccine, linguine, tagliatelle -

Short Shapes for example – rigatoni, farfalline, penne, pennini, orecchiette

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Pasta sheets for example – lasagne, cannelloni

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Filled pasta for example – tortellini, ravioli and cappelletti

Explain quality points of fresh pasta:  Texture must allow the pasta to separate easily 

Appearance should be evenly coloured intact and not torn or damaged

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Fresh pasta, if purchased, will carry a use-by date

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Aroma

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Adjust ingredient proportion/quantities

Describe how to quality check deliveries and take appropriate corrective action:  Delivery: - Weighing and checking quality of delivered items in front of the delivery person 

Corrective action: - Reporting to appropriate person -

Seeking advice from appropriate person

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Contacting suppliers, substituting ingredients

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Replacing/removing menu items

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Disposal of poor quality items

Describe the preparation methods for making fresh pasta:  Weighing and measuring the ingredients correctly and ensuring flour is sieved 

Pulling and kneading

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Allowing appropriate resting and cooling time

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Rolling, shaping and portioning to the dish requirements

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Achieving the correct texture/consistency/appearance/finish

Describe the importance of using the correct tools, equipment and techniques when making, cooking and finishing pasta for example:  Tools and equipment - Chopping board -

Scales

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Bowls

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Pasta machine

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Rolling pin 3

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Knives

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Grater

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Pans

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Stove/oven

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Strainer

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Ladles

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Slotted spoon

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Oven dishes

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Serving dishes

Importance of using the correct tools, equipment and techniques: - Quality of finished product -

Maintain health, safety and hygiene

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Customer satisfaction with the finished dish

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Achieve organisational standards

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Enable efficient work practice

Describe how to store fresh pasta and pasta dishes:  Cool, airtight container in refrigerator for no more than three days 

Freezer bag or airtight container in freezer for up to two weeks, label and date

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Comply with current food hygiene regulations

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LO2 Know how to cook and finish complex fresh pasta dishes Identify different cooking methods for fresh pasta:  Boiling in a large amount of water, remembering to stir after a minute or two to prevent the pasta from sticking 

Baking in the oven for baked pasta dish

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Fresh filled pasta is delicate and should be simmered gently, not boiled, so as not to break apart

Describe how to recognise when pasta is cooked correctly:  Dish requirements 

Correct degree of cooking of pasta – al dente

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Organisational standards may vary

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Testing the pasta

State the temperatures for cooking pasta dishes:  Bake (200ºc), boil (100ºc) Describe the finishing methods for fresh pasta dishes:  Portioning, temperature, checking appearance, add sauces, add garnish, correct seasoning, meeting organisational standards, meeting customers’ requests Identify the characteristics of finished fresh pasta dishes:  Correct temperature, sauce consistency, seasoning, accompaniments (for example parmesan cheese), appearance, aroma, texture, taste List common faults in fresh pasta and how to minimise these faults:  Common faults can include: - Ingredient ratio

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Portion size

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Colour

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Seasoning

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Consistency

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Under-cooked/over-cooked

Minimise common faults in pasta dishes by: - Sealing filled pasta -

Using good quality ingredients

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Checking cooking time

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Checking consistency of sauces

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Checking temperature of service

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Following organisational standards

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Using correct crockery and cutlery for serving

Describe the different types of sauces that can accompany fresh pasta:  Thinner lighter sauces, for example those made from fresh tomatoes, go best with thinner delicate pasta, for example finer spaghetti 

Oil based sauces or thicker sauces go better with a flat pasta for example linguine

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A thicker flatter long shaped pasta can take a robust richer sauce

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Tube-shaped pasta for example penne or shell shaped pasta, for example orecchiette, goes well with full flavour sauces. The large diameter combined with ridges help the sauce stick to the pasta giving a fuller flavour

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Refined dairy based sauces like four cheese or a mushroom cream sauce, pesto, chunky meat sauces or spicy sauces, for example arrabiata, go well with short pasta

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Thicker flatter pasta is better for baking, for example in dishes such as meat or vegetarian lasagne or spinach and ricotta cannelloni

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Smaller filled pasta, for example cappelletti, can be used in broths and tortellini and goes well with a cream based sauce for example Panna

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Correct temperatures for holding and serving fresh pasta: follow all food hygiene, occupational health and safety regulations, ensuring food safety.

Suggest ingredients that can be combined with pasta to create an advanced and balanced dish:  For example: - Ricotta and wild sorrel tortellini

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Saffron pappardelle with mussels

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Spaghetti carbonara with ceps

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Spinach tagliatelle with sole

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Lobster and mascarpone ravioli with truffle butter

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Garganelli with boar ragu

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Gemelli with seafood

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Ravioli filled with ricotta and grated lemon rind

Balancing a final dish - colour, portion size, flavour, seasoning, plate appeal.

Identify how to make the pasta dish healthier:  Choice of cut with lower fat content 

Substituting high fat ingredients with low fat versions when making dishes

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Use olive oil/polyunsaturated fats, spray oils, low salt

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Controlled portion size

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LO3 Be able to prepare, cook and finish complex fresh pasta dishes Comply with uniform and personal appearance standards:  Wear the correct uniform to comply with health and safety, food safety, Personal Protective Equipment (PPE) regulations. The uniform must be clean, hair must be tied back and put under a hat or hair net, beards or facial hair must be covered with a net and a clean apron must be used to prevent cross-contamination. Nails must be short, clean and unpolished and no jewellery should be worn to prevent cross-contamination; lost jewellery will contaminate food items. Strong smelling perfume or body spray should be avoided as this will affect the flavour of delicate food items. Comply with food Safety and food hygiene standards:  Learners should make sure food is safe to eat, make sure nothing is added or removed and food is not treated in a way that makes it harmful to eat, make sure food is of the quality stated, make sure people are not misled by the way food is labelled, advertised or marketed; records should be kept on where food was obtained and this information should be shown on demand - known as ‘traceability’, unsafe food must be withdrawn and an incident report completed, people should be told why food has been withdrawn or recalled, e.g. a leaflet or poster, food hygiene rating should be displayed (if food is sold direct to the public) 

Food additives – only use an approved additive, only use it if it is approved for use in that food; ensure the food additive doesn’t exceed the maximum permitted level

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Materials and packaging that can be reasonably expected to come into contact with food are called ‘food contact materials’. These can include: packaging, food processing equipment, cookware, work surfaces

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Make sure food contact materials do not transfer anything to food they touch

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Make sure food contact materials do not change the food they touch

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When inspected, be able to show where the food contact materials came from

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To keep food safe from bacteria, follow HAACP. Bacteria that cause serious health problems are: - E.coli O157 and campylobacter -

Salmonella, especially with the storage and handling of eggs

Apply hazard analysis and critical control points (HACCP):  Hazard analysis and critical control points (HACCP) – to avoid hazards. This keeps food safe from biological, chemical and physical safety hazards Follow mise en place work plan:  Plan work to timescales and follow work plan to ensure mise en place is prepared on time and correctly and the work plan should be realistic and adjusted when necessary. Work plans help to ensure that food items and dish/design are ready for service 

Work with accuracy (reduced waste, maximum yield)

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Work with speed

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Work with proficiency

Make fresh pasta in line with dish requirements:  Checking for quality points in all ingredients 

Select the correct equipment

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Long shapes for example capellini, spaghetti, spaghettoni, fettuccine, linguine, tagliatelle

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Short Shapes for example rigatoni, farfalline, penne, pennini, orecchiette

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Pasta sheets for example lasagne, cannelloni

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Filled pasta for example tortellini, ravioli and cappelletti

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Appropriate accompanying sauce and garnish 7

Make pasta sauce in line with dish requirements:  Thinner lighter sauces 

Oil-based sauces

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Thick sauce

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Richer sauce

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Full flavour sauces

Cook fresh pasta in line with dish requirements:  The dishes must be cooked in line with the dish requirements 

Cooking methods used must be appropriate to the dish chosen

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Skills and techniques used must demonstrate proficiency

Finish fresh pasta to meet dish requirements:  Garnishing in line with dish requirements 

Emulsions and foams

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Adjust seasoning if required

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Correct temperature

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Presenting the dish in line with dish requirements

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Portion size and control

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Use a specified portion size for each serving

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Used the correct equipment to minimise waste

Review the finished dish identifying strengths and areas for improvement:  Taste, texture, appearance, flavour combinations, use of dressings, sauces and garnishes 

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Appropriate selection of: - Preparation methods -

Cooking methods

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Finishing methods

Recommendations for improvements: - To preparation, cooking and finishing the dish/design -

To the finished dish/design (texture, appearance, seasoning, flavour combination, temperature)

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To their own performance during the practical

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Employability skills to be demonstrated throughout the practical assessment Communication:  Talking to the Head Chef and other sections to coordinate finishing dishes to arrive at the pass on time Commercial and environmental awareness:  Eco-friendly and cost-efficient use of resources (cleaning products and consumables), disposal of waste, locally sourced ingredients

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Assessment criteria In order to pass this unit, learners must achieve all pass criteria. The pass criteria relate to the proficient demonstration of skills and knowledge. Learning outcome The learner must:

Assessment Criteria The learner can:

LO1 Know how to prepare fresh pasta dishes

P1 Identify different types and shapes of pasta P2 Explain the quality points of fresh pasta P3 Describe how to quality check deliveries and take appropriate corrective action P4 Describe the preparation methods for making fresh pasta P5 Describe the importance of using the correct tools, equipment and techniques when making, cooking and finishing pasta P6 Describe how to store fresh pasta and pasta dishes

LO2 Know how to cook and finish complex fresh pasta dishes

P7 Identify different cooking methods for fresh pasta P8 Describe how to recognise when pasta is cooked correctly P9 State the temperatures for cooking pasta dishes P10 Describe the finishing methods for fresh pasta dishes P11 Identify the characteristics of finished fresh pasta dishes P12 List common faults in fresh pasta and how to minimise these faults P13 Describe the different types of sauces that can accompany fresh pasta P14 State the correct temperatures for holding and serving fresh pasta P15 Suggest ingredients that can be combined with pasta to create an advanced and balanced dish P16 Identify how to make the pasta dish healthier

LO3 Be able to prepare, cook and finish complex fresh pasta dishes

P17 Comply with uniform and personal appearance standards P18 Comply with food safety and food hygiene standards P19 Apply hazard analysis and critical control points (HACCP) P20 Follow mise en place work plan P21 Make fresh pasta in line with dish requirements P22 Cook fresh pasta in line with dish requirements P23 Finish fresh pasta to meet dish requirements P24 Review the finished dish identifying strengths and areas for improvement

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Assessment guidance Assessors must use the amplified assessment guidance in this section to judge whether assessment criteria have been achieved.

P17 Comply with uniform and personal appearance standards Learners must be professionally presented for practical sessions. They need to wear the correct uniform and PPE. The uniform must be clean. Hair must be tied back and under the hat and beard nets must be worn if appropriate. The learner must have: minimum make-up, no jewellery, no strong smelling perfume/body spray, short, clean unpainted nails.

P18 Comply with food safety and food hygiene standards Learners must show that they can work within the current food safety regulations throughout the assessment. Their methods and behaviour must minimise the risk of crosscontamination and follow routines to avoid potentially severe health hazards.

P19 Apply hazard analysis and critical control points (HACCP) Learners must follow the HACCP procedures throughout the practical assessment.

P20 Follow mise en place work plan Learners must be able to follow their work plan which must include the resources needed, the required ingredients to cook and finish the dish and tasks with time allocations. The work plan must be realistic and learners need to follow the plan during mise en place. At a pass level the plan may need to be adjusted during the mise en place or the plan in general may lack detail.

P21 Make fresh pasta in line with dish requirements Learners must make pasta using the correct ingredients and preparation methods. The pasta must be rested before rolling out. Pasta must be rolled out to the correct thickness for the dish requirements. The pasta shapes must all be of a uniform size and shape to meet the dish requirements. The pasta must be of the correct consistency and texture and filling must be sealed properly, without holes, so that the filling does not leak out and to stop water getting into the pasta when cooking.

P22 Cook pasta in line with dish requirements Learners must be able to show they have the skills required to cook the fresh pasta dishes to meet the requirements of the dish and the dish specifications. The cooking methods chosen must be suitable for the dish and the learner will work without guidance. It is important that the pasta has been prepared correctly so the flavour and shape of the pasta is kept during the cooking process. The filling remains inside the pasta shape and the filling does not become watery.

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P23 Finish fresh pasta to meet dish requirements Learners must use the correct finishing techniques for the pasta dish. The pasta produced must be appropriately finished, for example when plating ricotta and wild sorrel tortellini the plate has the same number of tortellini, each has been coated in pesto and then decorated with the same amount of garlic foam. Each dish looks identical. The finished pasta will be stored using the correct procedures for storage for the item produced.

P24 Review the finished dish identifying strengths and areas for improvement Both the assessor and learners review the finished dish. Learners are able to identify the main strengths of the dish and these are in line with the assessor’s feedback. Through the evaluation process learners can recognise areas for improvement based on taste, flavour balance, flavour combinations and the overall look of the dish.

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Resources The special resources required for this unit are access to a real or realistic working environment and a variety of products and equipment which supports the provision of preparing, cooking and finishing fresh pasta dishes. Recommended books: Advanced Professional Chef Level 3 Diploma Gary Hunter and Terry Tinton ISBN: 9781408064214 | ©2013 Websites: www.cengage.co.uk

Delivery guidance Teachers are encouraged to use innovative, practical and engaging delivery methods to enhance the learning experience. Learners may benefit from:  Meaningful employer engagement so they relate what is being learned to the real world of work and understand commercial competency, products, tools and equipment usage for a variety of fresh pasta dishes 

Work experience within a hospitality or catering environment so they can practise to hone their skills in a real environment

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Using interactive information and technology, systems and hardware so they can learn about concepts and theories; research current trends; research product knowledge and produce visual aids for producing fresh pasta dishes. Teachers are encouraged to use innovative, practical and engaging delivery methods to enhance the learning experience

Links with other units This unit is closely linked with the following units:

UHC11M Food safety for catering Food safety must be embedded into every practical session and learners must be able to apply the theory of food safety to every day practices in the kitchen.

UHC93M Planning for preparing, cooking and finishing dishes Planning is the key to success therefore learner will be required to create and follow a mise en plan time plan for their practical assessments as included in this units specifications.

UHC12M Advanced meat and offal Learners can use meat and offal to make a complex pasta dish to cover the assessment outcomes for this unit.

UHC14M Advanced fish and shellfish Learners can use fish and shellfish to make a complex pasta dish to cover the assessment outcomes for this unit.

UHC15M Advanced vegetable and vegetarian dishes Learners can use vegetables to make a complex pasta dish to cover the assessment outcomes for this unit.

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