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Cooking Session 9: Pasta Mania

In this Licence to Cook practical session students make a savoury sauce and combine it with pasta to make a simple dish. Students start to prepare and cook items simultaneously, learning about timing and kitchen organisation.

Key skills include weighing and measuring, use of the hob (boiling, simmering), grating, making a roux sauce, cooking pasta and draining hot water, and gratiné. Writing frames are provided for students to record their own top tips and the skills they use.

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Subject(s)Food Preparation and Nutrition, Design and technology
Age11-14
Published2000 - 2009
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Direct URLhttps://www.stem.org.uk/rxz9e

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