Explanation

(a) Types of Pasta; (i) Dried hard - wheat pasta/durum (ii) Egg pasta (iii) Coarse pasta/semolina pasta (iv) Whole wheat pasta (v) Lasagne (vi) Spagetti (v) Marcaroni (vi) Ravioli (vii) Cannelloni (x) Tagliatelle

(b) Types of Sauces that Could be Served with Pasta; (i) Tomato sauce (ii) Bechamel/white sauce (iii) Rich meat sauce/corned beef sauce (iv) Olive oil and garlic (v) Soft white or blue cheese (vi) Pesta (vii) Bolognaise sauce (viii) Mushroom cream sauce (ix) Fish sauce (x) Curry sauce (xi) Vegetable sauce

(c) Method of Meat Preservation; (i) Salting (ii) Chilling (iii) Freezing (iv) Canning (v) Drying/Smoking

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