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Cooking Pasta-Practical Lab#3

This document provides recipes and instructions for students to cook pasta as part of a practical lab. It outlines three recipes: 1) Fettuccine Alfredo with ingredients like pasta, bacon, cream, and cheeses; 2) Spaghetti Bolognese containing pasta, ground beef, vegetables, tomato paste, and seasonings; 3) Tomato Sauce made with olive oil, onions, garlic, tomatoes, basil, salt, and pepper. The document is intended for two intake classes, providing the date and signatures of the class leaders.

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azati isma
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68 views2 pages

Cooking Pasta-Practical Lab#3

This document provides recipes and instructions for students to cook pasta as part of a practical lab. It outlines three recipes: 1) Fettuccine Alfredo with ingredients like pasta, bacon, cream, and cheeses; 2) Spaghetti Bolognese containing pasta, ground beef, vegetables, tomato paste, and seasonings; 3) Tomato Sauce made with olive oil, onions, garlic, tomatoes, basil, salt, and pepper. The document is intended for two intake classes, providing the date and signatures of the class leaders.

Uploaded by

azati isma
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Practical Lab.

Cooking Pasta – Practical Lab.#3


For : Students
Class : - Intake 15A (Leader: Ms. Shifa)
email: shifalfani24@gmail.com
- Intake 15B (Leader: Ms. Wiwid)
email: weareintake15b@gmail.com
Date : October, 20th 2016
Menu Recipes :
1. Fettucini Alfredo
2. Spaghetti Bolognese
3. Tomato Sauce

Recipes:
1. Fettucini Alfredo
Makes: 1 serving
Ingredients:
 Pasta, Fettucini, Aldente - 100 gr
 Beef bacon or Smoked beef - 1 tbsp
 Cracked black peppercorn (lada hitam kasar) - as needed
 Mushrooms (Champignon), sliced - 1 tbsp
 Garlic, minced - 1 tsp
 Heavy cream, hot - 30 ml
 Fresh milk, hot - 30 ml
 Parmesan cheese, grated - 2 tsp
 Cheddar cheese, grated - 2 tsp
 Parsleys, chopped - 1 tsp
 Salt & pepper - as needed
 Daun basil, Chiffonade - as needed
 Chopped parsleys - ½ tsp

- Property of Chef I.Z -


Practical Lab.

2. Spaghetti Bolognese
Makes: 1 serving
Ingredients:
 Pasta, Spaghetti, Aldente - 100 gr
 Onion, fine dice - 30 gr
 Carrots, fine dice - 30 gr
 Celery, fine dice - 30 gr
 Ground beef (daging cincang) - 60 gr
 Tomato paste - 5 gr
 Butter, unsalted - 1 tbsp
 Crack black peppercorn (lada hitam kasar) - ½ tsp
 Grated nutmeg (pala bubuk) - a pinch
 Chicken stock - 30 ml
 Heavy cream, hot - 30 ml
 Olive oil - 1 tbsp
 Daun basil, Chiffonade - as needed
 Chopped parsleys - ½ tsp

3. Tomato Sauce
Makes: 1 galon/3.84 lt
 Olive oil - 60 ml
 Onions, small dice - 340 gr
 Garlics, minced - 2 tbsp
 Tomato red (fresh) - 4 kg
 Basil leaves, chiffonade - 85 gr
 Salt - as needed
 Ground black peppercorn - as needed

- Property of Chef I.Z -

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