The perception of success of such interactions is dependent on employees "who can adjust themselves to the personality of the guest". Customer Service: Customer service is the provision of service to customers before, during and after a purchase.In a 10-inch ovenproof, nonstick or cast-iron skillet over medium heat, cook the pancetta, stirring occasionally, until the fat renders and the meat is crisp all over, 4 to 5 minutes.What Skills Does a person Need at Quality Quick Print?Īt Quality Quick Print, specify the abilities and skills that a person needs in order to carry out the specified job duties.Įach competency has five to ten behavioral assertions that can be observed,Įach with a corresponding performance level (from one to five) that is required for a particular job. Position an oven rack 6 inches from the broiler and preheat to HIGH. Add about two-thirds of the cheese and the fresh herbs, if using, and stir until everything is well combined. While the pasta is cooking, in a large bowl, whisk the eggs, pepper and Italian seasoning, if using. Add the pasta and cook according to the package directions until al dente drain. Like this little cookbook, that statement is simple, true and offers a delightful perspective.Īdapted from “The Story of Pasta and How to Cook It” by Steven Guarnaccia (Phaidon, 2023).Ĥ ounces dry cavatappi, elbow macaroni, ditalini, penne, or 1 1/2 cups cookedġ/2 teaspoon freshly cracked black pepperġ/4 teaspoon Italian seasoning (optional)ġ cup (1 ounce) coarsely grated parmesan cheese, divided, plus more for servingġ handful fresh flat-leaf parsley, chives or cilantro, chopped, plus more for serving (optional)Ĥ ounces pancetta cubes (pancetta cubetti)īring a small pan of lightly salted water to a boil over high heat. Guarnaccia’s cookbook may be aimed at kids (in the orecchiette chapter, he invites readers to “imagine sharing your secrets with a plate of pasta”), but it drew me in, too, with its winsome drawings and straightforward approach to getting food on the table.Īs he notes, “Cooking is fun because you can prepare food exactly how you like it and then you get to eat what you made.” Each was good and different from the other, turning this into my new little go-to recipe for when I’m stymied in the kitchen. For the cheese, I used grated cheddar.įinally, I followed another of his suggestions and added a cup or so of leftover spaghetti in a meaty sauce as well as a handful of green peas and more parmesan to my frittata. Then, I scavenged one night and tried it with a small portion of leftover cooked elbow pasta, a few thick slices of bacon pulled from the freezer, and a couple of seen-better-days broccoli stalks that I chopped up. First, I followed Guarnaccia’s formula with cavatappi, pancetta cubes and parmesan. Each pasta shape is described and then paired with a recipe.įor the frittata, Guarnaccia recommends cavatappi as his favorite pasta shape, but suggests any small pasta tubes, such as penne or ditalini, will do. There’s a basic pasta recipe for those who want to make their own and tips for how to stock a pantry so one can make a variety of Italian dishes. It’s breezy and fun, but filled with sound advice and bits of history. If you’ve got a little pasta lover in the house, or just want an easy guide to its many, many variations, this cookbook might be just the thing. He explains that tortellini actually translates as “little cakes,” and recommends tossing them with green goddess dressing. There is also a pasta that is like little belly buttons,” referring to tortellini. Guarnaccia, author and illustrator of numerous children’s books, includes pithy little asides like: “In this book, we talk about pasta ears, tongues and elbows. The slender book, with playful drawings and heaping helpings of humor, is geared toward young cooks or those young at heart who want to explore the many shapes and sizes of pasta, and get advice on the best ways to use each one.
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