Siena College

Del Monte Avenue, Quezon City

Passion for Truth and Compassion for Humanity

Home of Catholic Dominican Education Administered by the Congregation of Dominican Sisters of St. Catherine of Siena

SERVICE EDUCATION DEPARTMENT

Department of Hospitality Management

LABORATORY REPORT
Laboratory Activity No. 1
Activity Title: PRELIMS – ITALIAN CUISINE

Name: Student Number:

Year/Section: 4th year BS Tourism Management

Recipe Title: SPAGHETTI AGLIO E OLIO

Introduction:

If you're looking to try a delicious Italian dish, consider making spaghetti aglio e olio. It's a classic recipe
that's easy to prepare and is believed to have originated in the southern region of Italy!

Objectives:

1. To use the quality extra virgin olive oil as this will enhance the pasta dish.
2. It's important not to burn the garlic, as doing so will definitely ruin the dish.
3. To ensure the Greek meatballs are well-paired with the pasta dish.

Ingredients:

500 g Spaghetti Chopped parsley for

garnish
½ cup extra virgin olive
oil
8 garlic cloves thinly
sliced
Salt
½ teaspoon red pepper
flakes more to your
liking
⅓ cup grated parmesan
more to your liking
Tools and Equipment:

Large Pot
Stainless Steel Pan
Wooden Spoon
Knife
Tongs
Cauldron

Prep – 5 mins Cook – 15 mins Serves – up to 4

Mise-en-place:

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Cooking Procedure:

1. Bring a large pot of water to a boil, and salt the water well (about 2 tablespoons of kosher salt).
Add the pasta and cook according to package instructions until just al dante or a little before
(mine took about 9 minutes). Before you drain the pasta, make sure to reserve about 1 ½ cups
of the pasta cook water.
2. Meanwhile, 4 minutes after you add the pasta to the boiling water, warm the olive oil in a large
pan over medium heat. Add the garlic and cook for about 2 to 3 minutes, tossing regularly until
the garlic is just turning golden brown (manage the heat well so that the garlic does not
overcook). Add the red pepper flakes and toss for 30 seconds or so. If the pasta is not ready,
move the oil off the heat for now.
3. Carefully ladle the reserved pasta cooking water in the pan. Bring to a simmer until the liquid
reduces by about ⅓.
4. Add the cooked pasta and toss around for a couple of minutes. Turn the heat off and add the
parmesan and parsley. Toss to combine.
5. Allow the pasta a couple more minutes to rest and absorb the sauce. Serve with more Parmesan
and red pepper flakes to the side.

Post Laboratory

After the practical test, I washed the dishes, and cleaned my entire workplace and returned the tools
and equipment I've used.
Learning Experience

I learned that I should put salt while cooking the pasta and not keep the pasta in the water for too long
so it won’t be soggy.