Means that you should toss your pasta in sauce Versus dolloping it on top a mound of pasta.a. garnish garnish garnishb.make a nestc. add the sauce before servingd.choose beautiful dishese. use beautiful pasta
1. Means that you should toss your pasta in sauce Versus dolloping it on top a mound of pasta.a. garnish garnish garnishb.make a nestc. add the sauce before servingd.choose beautiful dishese. use beautiful pasta
Answer:
c. add the sauce before serving
Explanation:
thanks me later
2. What type of pasta is served with highly formulated sauces like meat sauce or garnished with fresh vegetables? A. Dried pasta B. Filled Pasta C. Long Flat Pasta D. Tube Pasta
C.Long Flat Pasta
Paki brainliest plsss
3. List down 10 ingredients that can be used in garnishing a pasta dish.
Answer:
1.pasta 2. vegetables 3.creamer
Explanation:
yun lang alam ko haha
4. True or False_________1. Garnish your plate with edible and complementary foods._________2. Overcrowding your plate when garnishing is recommended._________3. To prevent pasta from sticking together , if should be tossed gently with a small amount of oil._________4. Serving small or bite-size foods with even numbers is eye appealing._________5. You don't need to mise pata with cold water if it is to be served instantly._________6.The first food stored should be the first food to be consu.ed._________7. Cooked pasta can be stored in the fridge for 3-5 days._________8. Store the dry pasta in a cool moist place._________9. Dried pasta need not be refrigerated._________10. Non-alright containers are best for storing starch and cereals.Pahelp po
Answer:
TRUEFALSEFALSETRUETRUETRUEFALSETRUETRUEFALSEExplanation:
PERFECT ANSWER IS WAVING HERE!
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5. This pasta need to be cooked a little longer than unfrozen pasta. A. fresh pastaB. frozen pastaC. cooked pastaD. pasta
Answer:
B. frozen pasta
6. Which of these is not a category of soup garnishes?a. garnishes SERVED WITH the soupb. garnishes on top of the soupc. garnishes with soup insided. garnishes in the soup
Answer:
C. po
Explanation:
#CARRY ON LEARNING
PA BRAINLIEST PO PLS
tama yan
Answer:
C. i think but im not sure sine arch ko kasi haha
Explanation:
#YURI
7. Which of this is not a category of soup garnishes? A. Garnishes SERVED WITH the soupB. Garnishes on top of the soupC. Garnishes with soup insideD. Garnishes in the soup
Answer:
C. Garnishes with soup inside
#BetterAnswer
8. A. backpack B. stick like single-celled organism C. distance D. a sandwich with meat patty and garnishment E. someone of very low intelligence F. string pasta
Answer:
1a sana makatulong po ako
9. Garnishes that add "WOW" factor to your Dessert. List down as many as you canA. Fruit GarnishB. Nut GarnishC. Chocolatr GarnishD. Cookie Garnish
Answer:
D. Cokie garnish
Explanation:
#Carry On Learning
Can you brainliest me pls
10. differentiate between dry pasta, cooked pasta and fresh pasta
Answer:
Fresh pasta is made from a simple dough of eggs and flour, usually all-purpose flour or “00” high-gluten flour. Dry pasta is made from finely ground semolina flour and water (no egg, usually) that is mixed into a paste, pushed through molds, and cut into the multitude of pasta shapes we know and love11. Explain in 5 sentences on how to store the following kind of pasta noodles• Dry pasta• Cooked pasta• Fresh pasta• Frozen pasta
Answer:
meron po ako dito
Explanation:
saglit lang po
12. Directions: Read and understand the statements. Write “Y” if the statement is correct and “N” if the statement is incorrect. Use pad paper as your answer sheet. 1. Cook pasta close to serving time. 2. If pasta to be served immediately, rinse it with water. 3. Toss pasta with lard to keep it from sticking. 4. If pasta is to used with salad it has to be warm. 5. Cook pasta upon order for its best quality. 6. To reheat pasta before serving, immerse it in a boiling water, 7. Pasta can be refrigerated before plating. 8. In plating pasta, drain, plate and add sauce. 9. Use of disposable plates in plating pasta is appropriate. 10.Garnishes should not overdo the pasta presentation.
Answer:
1. Cook pasta close to serving time. - Y
2. If pasta to be served immediately, rinse it with water. – N
3. Toss pasta with lard to keep it from sticking. - Y
4. If pasta is to use for salad it has to be warm. - N
5. Cook pasta upon order for its best quality. - Y
6. To reheat pasta before serving, immerse it in a boiling water. - N
7. Pasta can be refrigerated before plating. - Y
8. In plating pasta, drain, plate and add sauce. - Y
9. Use of disposable plates in plating pasta is appropriate. - Y
10.Garnishes should not overdo the pasta presentation. - Y
#BRAINLYFAST
13. 12. Part of salad that include vegetables, fruits, meats, beans, eggs, pasta, or cheeses.A. baseB. bodyD. garnishC. dressing13. A knife that is used to peel fruits and vegetables.
Answer:
B. Body
Paring knife
Explanation:
#CarryonLearning
If my answer is helpful kindly mark me .
Answer:
Garnish po answer
Explanation:
tama po yan pa brainlest po pls
14. a dry area that is not exposed to extreme temperature?C.3. Which pasta can be stored on the shelf in an airtight container inA. Cooked pastaB. Dried pastaD. Frozen pastaC. Fresh pastaA. Cooked pastaB. Dried pastaD. Frozen pastao stored unsauced in an airtight container
Answer:
B. DRIED PASTA
Explanation:
Pick me as the brainliest, thank you
15. 2. This kind of pasta need not to be refrigerated.A. cooked pastaC. fresh pastaB. dried pastaD. frozen pasta
I think its letter A well that's my conclusion
16. what kind of pasta have a long storage life when properly packed? a.dry pasta b.fresh pasta c.frozen pasta d.cooked pasta
Answer:
A.dry pasta
Explanation:
it always has at least 8 months time before it expires
Answer:
A. Dry Pasta
Explanation:
• Dry pasta is a shelf-stable pantry staple. It won't go bad in the way that a perishable item—like fresh produce or meat—would see its demise. (That's to say, it won't get moldy or rotten while it's sitting in your cupboard.) You could say that dry pasta lasts, well, forever.
HOPE IT HELPS!
17. what do you think will happen to the garnish/pasta when they are marinated for too long?
Answer:
It will taste bad
Explanation:
Correct me if I'm wrong
18. 1. why is adding sauce to pasta before serving a good way of plating? a. easy to arrange without the sauce dripping down on the side.b. makes the pasta dish attractive c. saves time in preparing the pasta dish d. tastes well when added already2. which of the following statement is true?a. pasta is the best if cooked and served immediatelyb. rinse the pasta in cold water you want to serve it immediately c. sauce is added after draining the pastad. toss the pasta gently with butter to aviod from sticking 3. what kitchen toolbis used to make a pasta nest?a. forkb. spatulac. scooperd. wire whisk4. if pasta is to be used cold in salad, what consideration must you follow?a. combine hot pasta with cold ingredients.b. incorporate hot pasta in the recipe as soon as it has cooled.c. refrigerate promptlypreferably 5 degrees celsius.d. slightly under cooked the pasta.5. in garnishing your pasta dish, which of the following brings a classic finish?a. bacon and ham b. edible flowersc. grated hard cheesed. herbs
Answer:
1.b
2.b
3.a
4.a
5.d
Explanation:
I hope it helps hehhehe
19. Directions: Complete the table by filling up the recommended number of days/weeks/years in storing the different type of pasta. Type of Pasta.| Recommended storage in refrigerator Dried Pasta Cooked Pasta Fresh Pasta Frozen Pasta
Answer:
I think the answer is fresh pasta
pa brainliest po
20. what temperature needed when storing fresh pasta, cooked pasta,dry pasta and frozen pasta
Answer:
40°F. The ideal temperature range is 33°F to 38°F.
21. Put an X Mark on the blank where appropriate Integrative Written Works Number_X_Integrative Performance Task Time Grade Level: 10 Quarter: First 7 days Date to be given/communicated to the learner/parents/LSA: November 12, 2021 Week 6 WHLP Date/ time to be submitted: November 19, 2021 Assessment Criteria Learning Areas Most Essential Learning Competency Competencies: Codes: TLE- Cookery 10 The learners independently TLE_HECK9- demonstrates competencies in plating 12SSS-IIId-23 and garnishing pasta dishes. Content Standard Performance Standard The learners demonstrate an The learners independently understanding of knowledge and skills in present their knowledge and skills in plating and garnishing pasta dishes. plating and garnishing pasta dishes. Overview of the Assessment Activity The student is tasked to make a 3-5 minute Vlog or an article (BLOG-with pictures included) on the preparation, plating and garnishing pasta dishes. Assessment Method/Methods (Put an X Mark on the blank where appropriate) Observation Tests X_Analyses of learner's products Talking to Learners Assessment Activity а Goal - Your goal is to create a Vlog/Blog on the preparation, plating and garnishing pasta dishes. Role - You will serve as a Food Vlogger/Blogger at home. Audience - The prepared pasta dish is intended for the student's family, students, teachers and viewers. Situation - The food vlogger/blogger will provide the viewers with the proper way of plating and garnishing pasta dishes.pa help po ako
STAN NIJIRO MURAKAMI YES YES YES
22. Unsauced pasta that can be refrigerated for 4 or 5 days. a. very small pasta b. pasta with holes c. cooked pasta d. flat and long shape pasta
Answer:
B.pasta with holes
Explanation:
pa brainliest po thanks
Answer:
d. flat and long shape pasta
Explanation:
HOPE IT HELPED
23. B. True or False. Write TRUE if the statement is correct and FALSE if not.1. The flavor of edible garnishes should go well with the food.2. Garnishes should be simple.3. Garnishes should look natural, fresh and refined and it should not be overdone.4. All garnishes should suit the type of food to be served.5. Several small groups of garnishes are often more attractive than a single, large group ofgarnishes.6. Untidily arrange the garnish or garnishes in a manner that will enhance the food.7. The colors of the garnish should not complement and not clash with the colors of the food.8. When using frozen garnishes, make sure that they are hot enough so that they will keeptheir shape.9. Garnishes have to be expensive.10. Use garnishes to hide or make up for the poor quality of dish.
Answer:
TRUETRUEFALSETRUEFALSEFALSETRUEFALSEFALSETRUEExplanation:
HOPE IT HELPMAKE ME BRAINLIEST24. : Give at least 5 difference in storing Dry Pasta and Cooked PastaExplain the DifferenceDRY PASTACOOKED PASTA
Answer:
DRY PASTA - is made finely ground semolina flour and water (no egg, usually) that is mixed into a paste,pushed through molds,and cut into the multitude of pasta shapes we know and love.
COOKED PASTA - is made from simple dough of eggs and flour, usually all purpose flour or "00" hign-gluten flour
Explanation:
hope it helps
25. why we need to considered plating and garnishing in presenting pasta dishes
Answer:
It Helps Elevate The Entire Dish. ... Different kinds of sauce and garnishes add a different flavour and texture on the dish making the entire food presentation not only visually pleasing but tastier as well.
26. give 5 examples for each dessert a. fruit garnish b. nut garnish c.chocolate garnish d. cookie garnish
Answer:
C. Chocolate late garnish
27. One eats with the eye. What should be the simplest and practical technique in garnishingA. chooses edible garnishesB. use garnishes decisivelyC. use dining utensils as garnishD. place garnishes purposefully
Answer:
C. Use dining utensils as garnish
28. 10.it is a type of pasta that can be stored in a cupboard and has a long shelf lifea. spaghetti pastac. dried pastab. fresh pastad. macaroni pasta
[tex]\Large\rm\color{blue}{✨ANSWER:✨}[/tex]
C. dried pasta
[tex]\Large\rm\color{blue}{✨EXPLANATION:✨}[/tex]
#CarryOnLearning[tex]\Large\rm\color{red}{⚛XxMinatozakiSanaxX⚛}[/tex]
Answer:
A. spaghetti pasta
Explanation:
#CarryOnLearning
#Staysafe
29. The pasta that need to be refrigerated and has a shorter lifespan. a. dried pasta c. fresh pastab. macaroni pasta d. spaghetti pasta
Answer:
spaghetti pasta po
Explanation:
kasi yan yung ni ririf namin ehh
30. Check or wrong1. PLATING AND GARNISHING (Chopped parsley is an appropriate or suitable garnish for egg dishes)2. PLATING AND GARNISHING ( Use edible garnishing)3.PLATING AND GARNISHING ( Use sliced tomatoes as a garnish to add flavor and color) 4.PLATING AND GARNISHING ( Use plain plate)5.PLATING AND GARNISHING ( Use clean plates and tools for eating)6.PLATING AND GARNISHING ( Use a watery or runny egg to be plated)7.PLATING AND GARNISHING (The center of interest can be disregarded) *8.PLATING AND GARNISHING ( Include garnish that can add color and flavor)
Answer:
1.check
2.check
3.check
4wrong
5.check
6.wrong
7.check
8.check
Explanation:
i am not sure about number seven but i hope this will help
