PASTE DISHES

Skill Study Competence : Art and Tourism

Skill Program competence : Culinary
Skill Competence : Cookery
Standard Competence : Processing continental dishes
Basic Competence : Processing paste
 A. Paste, type and process

Paste is food that

used for Italian food,
made from flour, water,
egg, and salt that will be
various kinds of size
and types.

Lasagna
 Spaggethi Bollognaise.

Paste that made by extrusion

Manual tool of noodle/paste
machine
1. Jenis-Jenis Pasta
2. Technique of processing paste

a. Fresh
b. Dried Pasta

Processing of dried paste

3. Techniques of storing paste

A. Dried pasta
it has long storing than fresh paste.
Technique of storing paste correctly is put paste
in place or cold place but does not wet so that
the paste can be keeping for more than one
year.
B. Fresh Paste and Boiled Paste
Paste can be put in condition which has
been boiled with putting in covered plastic then
put into refrigerator, for lasagna can be put by
freezing. For making it warm can be done with 2
ways; by microwave and putting paste into
colander then pour it by hot water.
 B. Ways of Serving Rice, Noodle
and Paste

1. Rice Serving

a. Beside main course/main dish

b. Served in separated pot plate
c. Below main course/main dish
d. As filling
e. Pressed and formed
2. Noodle Serving
Noodle serving depend on kinds of dishes

a. As soup, served in noodle bowl

b. As food platter
c. As one dish meals
d. As side dish
e. As snack or appetizer
3. Serving Paste

Paste can be served become main ingredient

in appetizer, soup, main course, main dish, and one
dish meal and dessert.

Serving paste commonly placed in portion

based on kinds of dishes.