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 -