Slide Slide No Trainer Trainer continues introducing and explaining foods that staff should know about: Pasta can be bought-in as pasta and re-constituted on-site, or it may be ‘dried’ made fresh on-the-premises Pasta comes in a wide variety of types (flat, tubular and shaped) and sizes and may be filled or plain Pasta is traditionally served with a variety of sauces can also be used in soups – and as a substitute for potato Examples of pasta include: Gnocchi Spaghetti Fettuccini Lasagne Tagliatelli Noodles are made from flour (wheat) and water, and/or eggs In many ways they are similar to pasta. Activity Samples, Texts or Internet – Trainer arranges for trainees to have access to: Actual samples of foods, and/or Texts books, and/or Internet sites to illustrate the food identified on this slide. Slide Slide No Trainer Notes Trainer continues introducing and explaining foods that staff should know about: Vegetables are traditionally used as an accompaniment to a main dish Some vegetables can also be used in salads Examples include: Root vegetables potatoes, onions, carrots – Green vegetables broccoli, sprouts, celery, peas, beans, spinach, cabbage – Tomatoes technically a but commonly referred to as a vegetable. – ‘fruit’ Class Activity Samples, Texts or Internet – Trainer arranges for trainees to have access to: Actual samples of foods, and/or Texts books, and/or
Slide Slide No Trainer Trainer continues introducing and explaining foods that staff should know about: Pasta can be bought-in as ‘dried’ pasta and re-constituted on-site, or it may be made fresh on-the-premises Pasta comes in a wide variety of types (flat, tubular and shaped) and sizes and may be filled or plain Pasta is traditionally served with a variety of sauces – can also be used in soups and as a substitute for potato Examples of pasta include: Gnocchi Spaghetti Fettuccini Lasagne Tagliatelli Noodles are made from flour (wheat) and water, and/or eggs In many ways they are similar to pasta. Activity – Samples, Texts or Internet Trainer arranges for trainees to have access to: Actual samples of foods, and/or Texts books, and/or Internet sites to illustrate the food identified on this slide. Slide Slide No Trainer Notes Trainer continues introducing and explaining foods that staff should know about: Vegetables are traditionally used as an accompaniment to a main dish Some vegetables can also be used in salads Examples include: Root vegetables – potatoes, onions, carrots Green vegetables – broccoli, sprouts, celery, peas, beans, spinach, cabbage Tomatoes – technically a ‘fruit’ but commonly referred to as a vegetable. Class Activity – Samples, Texts or Internet Trainer arranges for trainees to have access to: Actual samples of foods, and/or Texts books, and/or
TG_Develop_&_maintain_F&B_product_knowledge_refined.docx