2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Strange as it sounds, even for such a simple dish as boiled pasta, you need clear instructions for cooking, in other words, a technological map. This is a mandatory document for those who work in the food industry, in particular in catering establishments, institutions or in stores that have their own culinary department.
Boiled pasta
The technological map of this culinary dish provides an indication of the proportions of the necessary products for its preparation, as well as a description of the sequential actions of the work itself.
If you follow the basic rules, you can take the flow chart below as a sample.
| Ingredient name |
Gross quantity (g) for 1 serving |
Net quantity (g) for 1 serving |
| Pasta | 60 | 60 |
| Water | 300 | 300 |
| S alt | 10 | 10 |
| Butter | 10 | 10 |
| Exit: | - | 200 |
Technological process of preparation
S alted water is brought to a boil, pasta is laid and cooked until tender. Cooking time can vary from 4 to 20 minutes, depending on the total number of servings, type and size of pasta. During the cooking process, the pasta expands approximately 3 times in size, and requires constant stirring to avoid sticking. After the pasta is cooked, they are thrown into a colander and seasoned with half the norm of melted butter, mixing thoroughly. The rest of the butter is added just before serving.
The shelf life of the dish is 2 hours from the moment of its preparation.
If it is customary in an institution to cook a certain type or variety of pasta, then in the technological map for boiled pasta indicate a more accurate cooking time.
Added product - changed dish
Even if you make minor changes to the dish, you get a new masterpiece. This feature is very important to take into account when compiling a menu, developing new technological maps, since it affects not only taste (for the consumer), but also the material side - costs (for the seller or performer).
In particular, the technological map for boiled pasta with butter and boiled pasta in terms of ingredients is one and the same. But depending on the purpose of their use, the cooking process itself will differ in the future.
So, there are drain and non-drain methods. The first is used when pasta is cooked as an independent side dish. The second is used when cooking pasta for pasta and casseroles.
Technological map of boiled pasta with vegetables
If you add vegetables to the composition of the dish, then it turns out to be more satisfying, fresh and has a pronounced aroma.
In standard collections, the recommended technological map of boiled pasta, which are supplemented with vegetables, is as follows.
| Name of ingredients | Gross Per Serving (g) | Net per serving (g) |
| Ready boiled pasta | 250 | 250 |
| Green peas | 31 | 20 |
| Fresh carrots | 25 | 20 |
| Tomato puree | 20 | 20 |
| Table margarine | 0 | 10 |
| Onion | 25 | 21 |
| Exit | 320 |
How to cook
All vegetables except peas are peeled, washed and cut into strips. Saute in a hot pan until golden brown. After thatadd tomato puree and sauté for another five minutes. At the same time, green peas are heated. Sauteed vegetables, warm peas are added to fresh ready-made pasta (the technological map of boiled pasta is presented above) and mixed. The dish is ready to serve.
Please note that any changes to the components of the dish must be made to the technological cards.
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