Table of contents
Task G-19 Prepares pastas and noodles
Task descriptor
In order to produce a variety of quality pasta and noodle dishes in both individual and larger quantities, it is important for cooks to be aware of preparation techniques, applications and storage methods.
For the purpose of this RSOS, the skills and knowledge required for preparation of pasta dough is covered in another section.
G-19.01 Selects pasta and noodle dish ingredients
G-19.01 Selects pasta and noodle dish ingredients
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| G-19.01.01P |
determine quality of ingredients |
quality of ingredients is determined by identifying freshness and checking best before dates |
| G-19.01.02P |
identify and choose ingredients |
ingredients are identified and chosen for fillings and pasta or noodle dishes according to recipe specifications |
| G-19.01.03P |
determine dough type and styles required |
dough type and style required for dishes are determined according to recipe specifications |
Range of variable
- fillings include: cheese, meat, vegetable
- dough types include: rice based, corn based, buckwheat, wheat flour, egg based
- styles include: spaghetti, ravioli, vermiccelli, penne, udon, lo mein, couscous
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| G-19.01.01L |
demonstrate knowledge of pastas and noodles and their applications |
define terminology associated with pastas and noodles and their associated dishes |
| identify types of pastas and noodles, and describe their characteristics and applications |
| identify dietary requirements specific topasta or noodle dishes |
| identify dough types, and describe their characteristics and applications |
| G-19.01.02L |
demonstrate knowledge of procedures used to select ingredients for pasta and noodle dishes |
describe procedures used to select ingredients for pasta and noodle dishes |
Range of variables
- types of pastas include: fresh, dried, frozen, market forms (prepared and packaged)
- types of noodles include: fresh, dried, fried, market forms (prepared and packaged)
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- dough types include: rice based, corn based, buckwheat, wheat flour, egg based
G-19.02 Processes pastas and noodles
G-19.02 Processes pastas and noodles
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| G-19.02.01P |
select and use pasta and noodle-processing machines and tools |
pasta and noodle-processing machines and tools are selected and used according to recipe specifications, desired results and manufacturers’ specifications |
| G-19.02.02P |
process ingredients |
ingredients for assembly and fillings are processed and prepared according to recipe specifications |
| G-19.02.03P |
assemble pastas and noodles |
pastas and noodles are assembled according to recipe specifications |
| G-19.02.04P |
use pasta making procedures |
pasta making procedures are used according to recipe specifications and desired results |
| G-19.02.05P |
use hand forming techniques |
hand forming techniques are used according to recipe specifications and desired results |
| G-19.02.06P |
store and hold prepared pastas and noodles |
prepared pastas and noodles are stored and held according to service requirements and recipe specifications |
Range of variables
- pasta and noodle processing machines and tools include: ravioli press, electric pasta roller, cutter, blades, bowls, drying racks, crimper
- ingredients include: cheese, proteins, vegetables
- procedures include: cutting, drying, extruding, blanching, freezing, assembly, soaking
- hand forming techniques include: rolling, folding, stretching, cutting, stuffing, pulling
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| G-19.02.01L |
demonstrate knowledge of pastas and noodles and their applications |
define terminology associated with pastas and noodles and their associated dishes |
| identify types of pastas and noodles, and describe their characteristics and applications |
| identify dietary requirements specific topastas and noodles |
| G-19.02.02L |
demonstrate knowledge of procedures used to prepare pastas and noodles |
describe procedures used to prepare pastas and noodles |
| describe procedures used to process and use fillings and components for assembly |
| describe hand forming techniques |
| describe methods to determine yield of pastas and noodles |
| G-19.02.03L |
demonstrate knowledge of procedures used to handle and store prepared pastas and noodles |
describe procedures used to handle and store prepared pastas and noodles |
Range of variables
- types of pastas include: fresh, dried, frozen, market forms (prepared and packaged)
- types of noodles include: fresh, dried, fried, market forms (prepared and packaged)
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- procedures include: cutting, drying, extruding, blanching, freezing, assembly, soaking
- hand forming techniques include: rolling, folding, stretching, cutting, stuffing, pulling
G-19.03 Cooks pastas and noodles
G-19.03 Cooks pastas and noodles
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yes |
yes |
yes |
yes |
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yes |
yes |
NV |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| G-19.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| G-19.03.02P |
use cooking methods |
cooking methods are used according to manufacturers’ and recipe specifications |
| G-19.03.03P |
determine doneness |
doneness is determined by using a variety of methods |
| G-19.03.04P |
store and hold cooked pastas, noodles and related dishes |
cooked pastas, noodles and related dishes are stored and held according to service and jurisdictional requirements |
Range of variables
- tools and equipment include: colanders, pots, pans (hotel, frying, wok), pasta cooking machines, deep fryers, skimmers, tongs
- cooking methods include: boiling, baking, frying
- methods to determine doneness are: sensory assessment, thermometer, time
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| G-19.03.01L |
demonstrate knowledge of pastas and noodles and their applications |
define terminology associated with pastas and noodles and their associated dishes |
| identify types of pastas and noodles, and describe their characteristics and applications |
| identify dietary requirements specific topastas and noodles |
| identify cooking temperatures and times |
| identify ratio of liquid to pastas or noodles |
| G-19.03.02L |
demonstrate knowledge of procedures used to cook pastas, noodles and related dishes |
describe procedures used to cook pastas, noodles and related dishes |
| describe methods to determine yield and doneness of pastas and noodles |
| G-19.03.03L |
demonstrate knowledge of procedures used to handle and store cooked pastas, noodles and related dishes |
describe procedures used to handle and store cooked pastas, noodles and related dishes |
Range of variables
- types of pastas include: fresh, dried, frozen, market forms (prepared and packaged)
- types of noodles include: fresh, dried, fried, market forms (prepared and packaged)
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- liquid includes: seasoned water, stock, oil, broth
G-19.04 Finishes pastas and noodles
G-19.04 Finishes pastas and noodles
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| G-19.04.01P |
prepare cooked pastas and noodles |
cooked pastas and noodles are prepared for serving using reheating methods |
| G-19.04.02P |
identify and choose sauce, dressing or liquids |
sauce, dressing or liquids are identified and chosen according to recipe specifications |
| G-19.04.03P |
apply sauces, dressings, liquids and components |
sauces, dressings, liquids and components are applied according to recipe specifications |
| G-19.04.04P |
adjust seasonings |
seasoning types and amounts are adjusted according to recipe specifications and sensory assessment |
| G-19.04.05P |
garnish cooked pasta and noodle dishes |
cooked pasta and noodle dishes are garnished according to recipe specifications |
Range of variables
- reheating methods include: sautéing, baking, frying, steaming
- liquids include: seasoned water, stock, oil, broth
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| G-19.04.01L |
demonstrate knowledge of pastas and noodles and their applications |
define terminology associated with pastas and noodles and their associated dishes |
| identify types of pastas and noodles, and describe their characteristics and applications |
| identify dietary requirements specific topasta or noodle dishes |
| identify reheating method |
| identify sauces, dressings, liquids, components and garnishes |
| G-19.04.02L |
demonstrate knowledge of procedures used to apply sauces, dressings, liquids and components |
describe procedures used to apply sauces, dressings, liquids and components |
| G-19.04.03L |
demonstrate knowledge of procedures used to finish pastas, noodles and related dishes |
describe procedures used to assemble pasta and noodle dishes |
| describe finishing and presentation techniques |
| G-19.04.04L |
demonstrate knowledge of procedures used to handle and store finished pastas, noodles and related dishes |
describe procedures used to handle, serve and store finished pastas, noodles and related dishes |
Range of variables
- types of pastas include: fresh, dried, frozen, market forms (prepared and packaged)
- types of noodles include: fresh, dried, fried, market forms (prepared and packaged)
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- reheating methods include: sautéing, baking, frying, steaming
- liquids include: seasoned water, stock, oil, broth
Task G-20 Prepares stuffed pastas and dumplings
Task descriptor
Dumplings are made of dough, primarily cooked using moist heat, and can be filled with ingredients. Stuffed pastas have fillings such as meat, cheese, seafood or vegetables and are fully or partially encased in doughs made of wheat, rice, or other flours. They may be cooked by baking, steaming, simmering or frying. In order to produce a variety of stuffed pastas and dumplings in both individual and larger quantities, it is important for cooks to be aware of preparation techniques and methods.
G-20.01 Selects stuffed pasta and dumpling ingredients
G-20.01 Selects stuffed pasta and dumpling ingredients
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yes |
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Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| G-20.01.01P |
determine quality of filling ingredients |
quality of filling ingredients are determined by identifying freshness according to sensory assessment and checking best before dates |
| G-20.01.02P |
identify and choose ingredients |
ingredients for fillings are identified and chosen according to recipe specifications |
| G-20.01.03P |
determine dough type and shape required |
dough type and shape required for stuffed pastas and dumplings are determined according to recipe specifications and desired results |
Range of variables
- dough type includes: wonton wrapper, leavened dough, flour, wheat, rice-based
- stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
- dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and packaged)
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| G-20.01.01L |
demonstrate knowledge of stuffed pastas and their applications |
define terminology associated with stuffed pastas |
| identify types of stuffed pastas, and describe their characteristics and applications |
| identify dietary requirements specific to stuffed pastas |
| G-20.01.02L |
demonstrate knowledge of dumplings and their applications |
define terminology associated with dumplings |
| identify types of dumplings, and describe their characteristics and applications |
| identify dietary requirements specific todumplings |
| G-20.01.03L |
demonstrate knowledge of procedures used to select ingredients for stuffed pastas |
describe procedures used to select ingredients for stuffed pasta fillings |
| describe procedures used to select dough type for stuffed pastas |
| G-20.01.04L |
demonstrate knowledge of procedures used to select ingredients for dumplings |
describe procedures used to select ingredients for dumpling fillings |
| describe procedures used to select dough type for dumplings |
Range of variables
- stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and packaged)
- dough type includes: wonton wrapper, leavened dough, flour, wheat, rice-based
G-20.02 Processes stuffed pastas and dumplings
G-20.02 Processes stuffed pastas and dumplings
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PE |
NB |
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MB |
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AB |
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| G-20.02.01P |
select and use tools and equipment |
tools and equipment are selected and used for making stuffed pastas and dumplings according to recipe specifications and desired results |
| G-20.02.02P |
combine ingredients |
ingredients are combined for fillings according to recipe specifications and desired results |
| G-20.02.03P |
use assembly techniques |
assembly techniques are used according to recipe specifications and desired results |
| G-20.02.04P |
store and hold prepared stuffed pastas and dumplings |
prepared stuffed pastas and dumplings are stored and held according to recipe specifications and jurisdictional regulations |
Range of variables
- tools and equipment include: bowls, cutters, forms, press, electric roller, stand mixer, disher scoop
- stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
- dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and packaged)
- assembly techniques include: rolling, folding, stretching, stuffing, cutting, crimping, pressing, pinching, piping, hand forming
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| G-20.02.01L |
demonstrate knowledge of stuffed pastas and their applications |
define terminology associated with stuffed pastas |
| identify types of stuffed pastas, and describe their characteristics and applications |
| identify dietary requirements specific to stuffed pastas |
| identify tools and equipment used to make stuffed pastas |
| G-20.02.02L |
demonstrate knowledge of dumplings and their applications |
define terminology associated with dumplings |
| identify types of dumplings, and describe their characteristics and applications |
| identify dietary requirements specific todumplings |
| identify tools and equipment used to make dumplings |
| G-20.02.03L |
demonstrate knowledge of procedures used to prepare stuffed pastas |
describe procedures used to make stuffed pastas |
| describe assembly techniques for stuffed pastas |
| G-20.02.04L |
demonstrate knowledge of procedures used to prepare dumplings |
describe procedures used to make dumplings |
| describe assembly techniques for dumplings |
| G-20.02.05L |
demonstrate knowledge of procedures used to handle and store prepared stuffed pastas |
describe procedures used to handle and store prepared stuffed pastas |
| G-20.02.06L |
demonstrate knowledge of procedures used to handle and store prepared dumplings |
describe procedures used to handle and store prepared dumplings |
Range of variables
- stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
- tools and equipment include: bowls, cutters, forms, press, electric roller, stand mixer, disher scoop
- assembly techniques include: rolling, folding, stretching, stuffing, cutting, crimping, pressing, pinching, piping, hand forming
- dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and packaged)
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- procedures include: mixing, rolling, cutting, filling
G-20.03 Cooks stuffed pastas and dumplings
G-20.03 Cooks stuffed pastas and dumplings
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QC |
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MB |
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BC |
NT |
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| yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| G-20.03.01P |
select and use tools and equipment |
tools and equipment are selected and used according to recipe specifications |
| G-20.03.02P |
use cooking methods for stuffed pastas |
cooking methods for stuffed pastas are used according to recipe or stuffed pastas specifications |
| G-20.03.03P |
use cooking methods for dumplings |
cooking methods for dumplings are used according to recipe or manufacturers’ specifications |
| G-20.03.04P |
determine doneness |
doneness is determined by using a variety of methods |
| G-20.03.05P |
store and hold cooked stuffed pastas and dumplings |
cooked stuffed pastas and dumplings are stored and held according to recipe specifications and jurisdictional regulations |
Range of variables
- tools and equipment include: colanders, pots, frying pans, deep fryers, skimmers, tongs, bamboo baskets, wok
- cooking methods for stuffed pastas include: boiling, baking, frying
- cooking methods for dumplings include: boiling, simmering, poaching, steaming, pan-frying, deep frying
- methods to determine doneness are: sensory inspection, thermometer, time
- stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
- dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and packaged)
- jurisdictional regulations include: WHMIS, HACCP, OH&S, public health regulations
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| G-20.03.01L |
demonstrate knowledge of stuffed pastas and their applications |
define terminology associated with stuffed pastas |
| identify types of stuffed pastas and describe their characteristics and applications |
| identify dietary requirements specific tostuffed pastas |
| identify cooking temperatures and times |
| identify cooking methods for stuffed pastas, and describe their characteristics and applications |
| G-20.03.02L |
demonstrate knowledge of dumplings and their applications |
define terminology associated with dumplings |
| identify types of dumplings, and describe their characteristics and applications |
| identify dietary requirements specific todumplings |
| identify cooking temperatures and times |
| identify cooking methods for dumplings, and describe their characteristics and applications |
| G-20.03.03L |
demonstrate knowledge of procedures used to cook stuffed pastas and related dishes |
describe procedures used to cook stuffed pastas and related dishes |
| describe methods to determine doneness of stuffed pastas |
| G-20.03.04L |
demonstrate knowledge of procedures used to cook dumplings and related dishes |
describe procedures used to cook dumplings and related dishes |
| describe methods to determine doneness of dumplings |
| G-20.03.05L |
demonstrate knowledge of procedures used to handle and store cooked stuffed pastas and related dishes |
describe procedures used to handle and store cooked stuffed pastas and related dishes |
| G-20.03.06L |
demonstrate knowledge of procedures used to handle and store cooked dumplings and related dishes |
describe procedures used to handle and store cooked dumplings and related dishes |
Range of variables
- stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- cooking methods for stuffed pastas include: boiling, baking, frying
- cooking methods for dumplings include: boiling, simmering, poaching, steaming, pan-frying, deep frying
- dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and packaged)
- methods to determine doneness are: sensory inspection, thermometer, time
G-20.04 Finishes stuffed pastas and dumplings
G-20.04 Finishes stuffed pastas and dumplings
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yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
yes |
NV |
NV |
Skills
| Reference Code |
Performance Criteria |
Evidence of Attainment |
| G-20.04.01P |
prepare stuffed pastas and dumplings for serving |
stuffed pastas and dumplings are prepared for serving using reheating methods |
| G-20.04.02P |
select sauces, dressings, components and accompaniments |
sauces, dressings, components and accompaniments are selected according to recipe specifications |
| G-20.04.03P |
adjust seasonings |
seasoning types and amounts are adjusted according to recipe specifications and sensory assessment |
| G-20.04.04P |
garnish stuffed pastas and dumplings |
stuffed pastas and dumplings are garnished according to recipe specifications |
Range of variables
- stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
- dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and packaged)
- reheating methods include: boiling, simmering, poaching, steaming, frying, sautéing
Knowledge
| Reference Code |
Learning Outcomes |
Learning Objectives |
| G-20.04.01L |
demonstrate knowledge of stuffed pastas and their applications |
define terminology associated with stuffed pastas |
| identify types of stuffed pastas, and describe their characteristics and applications |
| identify dietary requirements specific to stuffed pastas |
| identify stuffed pastas’ sauces, dressings, components, accompaniments and garnishes |
| G-20.04.02L |
demonstrate knowledge of dumplings and their applications |
define terminology associated with dumplings |
| identify types of dumplings, and describe their characteristics and applications |
| identify dietary requirements specific todumplings |
| identify reheating methods and describe their characteristics and applications |
| identify dumplings’ sauces, dressings, components, accompaniments and garnishes |
| G-20.04.03L |
demonstrate knowledge of procedures used to finish stuffed pastas |
describe finishing and presentation techniques for stuffed pastas |
| G-20.04.04L |
demonstrate knowledge of procedures used to finish dumplings |
describe finishing and presentation techniques for dumplings |
| G-20.04.05L |
demonstrate knowledge of procedures used to handle and store finished stuffed pastas |
describe procedures used to handle, serve and store finished stuffed pastas |
| G-20.04.06L |
demonstrate knowledge of procedures used to handle and store finished dumplings |
describe procedures used to handle, serve and store finished dumplings |
| G-20.04.07L |
demonstrate knowledge of stuffed pastas and their applications |
define terminology associated with stuffed pastas |
Range of variables
- stuffed pastas include: cannelloni, manicotti, tortellini, ravioli, agnolloti, tortelloni
- dietary requirements include: cultural, allergies, ethical, religious, health-related, environmental, preferences
- dumplings include: wontons, pierogi, matzo balls, gyoza, shumai, gnocchi, market forms (prepared and packaged)
- reheating methods include: boiling, simmering, poaching, steaming, frying, sautéing