LEARNING

MODULE
 COOKERY NCII
Preparing Starch Dishes
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in COOKERY NCII QUALIFICATION. This module

contains training materials and activities for you to complete.

The unit of competency “Prepare Starch Dishes” contains knowledge, skills and
attitude required for TRAINEES.

You are required to go through, a series of learning activities in order to complete

each learning outcome of the module. In each learning outcome are Information Sheet,
Self-Checks, Task Sheets and Job Sheets. Follow these activities on your own. If you
have questions, don’t hesitate to ask your facilitator for assistance.

The goal of this course is the development of practical skills in supervising work-
based training. Tools in planning, monitoring and evaluation of work-based training shall be
prepared during the workshop to support in the implementation of the training program.

This module is prepared to help you achieve the required competency, in

“COOKERY NCII”.

This will be the source of information for you to acquire knowledge and skills in this
particular competency independently and at your own pace, with minimum supervision or
help from your facilitator.

Remember to:

 Work through all the information and complete the activities in each section.
 Read information sheets and complete the self-check. Answer keys are included in
this package to allow immediate feedback. Answering the self-check will help you
acquire the knowledge content of this competency.
 Perform the task sheets and job sheets until you are confident that your output
conforms to the performance criteria checklist that follows the sheets.
 Submit outputs of the task sheets and job sheets to your facilitator for evaluation and
recording in the Accomplishment Chart. Outputs shall serve as your portfolio during
the institutional competency evaluation.

A certificate of achievement will be awarded to you after passing the evaluation. You
must pass the institutional competency evaluation for this competency before moving to
another competency.
 COOKERY NCII
280 Hours

Contents of this Competency – Based Learning Materials

LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
1 Clean and Maintain Kitchen Cleaning and Maintaining TRS512328
Premises
2 Prepare Stocks, Sauces and Soups Preparing Stocks, Sauces and TRS512331
Soups
3 Prepare Appetizers Preparing Appetizers TRS512381

4 Prepare Salads and Dressing Preparing Salads and Dressing TRS512382

5 Prepare Sandwiches Preparing Sandwiches TRS512330

6 Prepare Meat Dishes Preparing Meat Dishes TRS512383

7 Prepare Vegetable Dishes Preparing Vegetables Dishes TRS512384

8 Prepare Egg Dishes Preparing Egg Dishes TRS512385

9 Prepare Starch Dishes Preparing Starch Dishes TRS512386

10 Prepare Poultry and Game Dishes Preparing Poultry and Game TRS512333
Dishes
11 Prepare Seafood Dishes Preparing Seafood Dishes TRS512334

12 Prepare Desserts Preparing Desserts TRS512335

13 Package Prepared Food Packaging Prepared Food TRS512340

 MODULE CONTENT
COOKERY NCII
Unit of Competency

PREPARE STARCH DISHES

Unit of Competency

PREPARING STARCH DISHES

Module Title

Introduction

This module deals with the skills, knowledge and attitude required to cook,
present and store starch dishes such as pasta and noodles .

NOMINAL DURATION: 24 Hours

LEARNING OUTCOMES:

Upon completion of this module the students/trainees will be able to:

LO1. Perform Mise en place

LO2. Prepare starch dishes

LO3. Present starch dishes

LO4. Store starch dishes

 Learning Outcome # 1 PREPARE MISE EN PLACE

ASSESSMENT CRITERIA:

1. Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks
2. Ingredients are identified correctly, according to standard recipes, recipe
cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.

CONTENTS:

 Tools, equipments and utensils needed in cooking starch

 Variety /type of starch dishes
 Methods of cooking starch
 Nutritional value/components of starch
 Safe work practices
 Principles and practices of hygiene related to use of raw ingredients
 Logical and time efficient work flow
 Cutting and presentation techniques of vegetables and fruits
 Organizational skills and teamwork
 Waste minimization techniques and environmental considerations in
specific relation to vegetables, eggs and starch dishes

CONDITIONS/RESOURCES: The students/trainees must be provided with the

following:
EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS

 LCD Projector (optional for Forms of pasta  Manuals

lecture)  Books
 Overhead Projector  Long pasta  Video (CD)
(Optional for lecture)  Short pasta
 Television and multimedia  Designer pasta
player  Dried stuffed pasta
 Whiteboard with marker and  Flat pasta
eraser  Long and flat
 Applicable equipment as  Noodles
 prescribed by Training -wheat noodles
regulations -egg noodles
 Electric, gas or induction -rice noodles
ranges -cellophane
 Ovens, including combi
ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Lecture/ demonstration
 Film viewing
 ASSESSMENT METHODS:

 Direct observation
 Written and oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate

Learning Experiences / Activities

Learning Outcome # 1

PERFORM MISE EN PLACE.

Learning Activities Special Instructions
This Learning Outcome deals with the development of
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

The output of this LO is a complete Institutional

Competency Evaluation Package for one Competency
of Cookery NCII. Your output shall serve as one of
your portfolio for your Institutional Competency
Evaluation for PREPARE STARCH DISHES.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.

This Learning Outcome deals with the development of

the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO1: Perform Mise
en place. you are ready to proceed to the next LO2:
Prepare Starch dishes
 INFORMATION SHEET 1.1
PREPARE CEREALS AND STARCH

Learning Outcome 1 Perform Mise’en Place

Tools and Equipment Needed

The success of cooking starch and cereal dishes depends on the
proper tools and equipment used in the preparation of food. The preparation
of starch and cereal dishes requires the various tools and equipment below.
Each tool must be used according to its function.

Mixing bowl – used when preparing cake mixture, salads, creams,

and sauces.
Sifter – used for separating coarse particles of flour, sugar, baking
powder, and powdered ingredients to retain finer textures.
Wire whip – used for beating egg whites, egg yolk, creams and
mayonnaise.
Wooden spoon – used for mixing creams, butter, and for tossing salads.
Slotted spoon – used to separate solid particles from soup; also for
stirring purposes, such as making egg white fine in texture for bird‘s nest
soup and mock nido soup.
Blending fork – used for testing the tenderness of meat, combining big
cuts and particles of meat and vegetables, and for blending other
ingredients with flour.
Rubber scraper – used for scraping off mixtures of butter, sugar, and egg
from the sides of the mixing bowl.
Strainer – used for separating liquids from fine or solid food particles,
such as coco cream from coconut and tamarind extract.
Tongs – used for handling hot foods.
Measuring Cups – used for measuring dry and liquid ingredients
Measuring spoon – used for measuring dry and liquid ingredients which
require a little amount
Sauce pan and pots – used for cooking meat and fish dishes with gravy
and sauce.
 Kettle and rice cooker – used for cooking rice and other foods.
Pressure cooker – used for tenderizing or cooking meat, chicken, and
other grains or legumes, such as mongo and white beans in lesser time..
Double boiler – used for preparing sauces which easily get scorched
when cooked directly on the stove.
Steamer – used for cooking food by steaming.
Colander - a perforated bowl of varying sizes made of stainless steel,
aluminum or plastic, used to drain, wash, or cook ingredients from liquid
Canister - a plastic or metal container with a lid that is used for keeping
dry products
Butcher knife – used for cutting, sectioning, and trimming raw meats
Channel knife – a small hand tool used generally in decorative works
such as making garnishes.

Sources of Starch
The parts of plants that store most starch are seeds, roots, and tubers.
Thus, the most common sources of food starch are:
cereal grains, including corn, wheat, rice, grain, sorghum, and oats;
legumes; and
roots or tubers, including potato, sweet potato, arrowroot, and the
tropical cassava plant (marketed as tapioca)
Common Source of Manufactured Food Starch
corn
potato
Tapioca (cassava)

Starches are named after its plant sources

corn starch from corn
rice starch from rice
tapioca from cassava

Classification of Starch
Native or Natural Starch refers to the starches as originally derived
from its plant source.
Modified Starches are starches that have been altered physically or
chemically, to modify one or more of its key chemicals and/or physical
property.
Purified starch may be separated from grains and tubers by a process
called wet milling. This procedure employs various techniques of
grinding, screening, and centrifuging to separate the starch from fiber,
oil, and protein.
Starch Composition and Structure
The Starch Molecule
Starch is polysaccharide made up of hundreds or even thousands of
glucose molecules joined together. The molecules of starch are two general
types, called fractions: amylose and amylopectin.
Amylose is a long chain-like molecule, sometimes called the linear
fraction, and is produced by linking together 500 to 2, 000 glucose molecules.
The amylose fraction of starch contributes gelling characteristics to cooked
and cooled starch mixtures. A gel is rigid to a certain degree and holds a
shape when molded.
Amylopectin has a highly branched, bushy type of structure, very
different from the long, string-like molecules of amylose. In both, amylose and
amylopectin, however, the basic building unit is glucose. Cohesion or
thickening properties are contributed by amylopectin when a starch mixture is
cooked in the presence of water, but this fraction does not produce a gel.
Most natural starches are mixtures of the two fractions. Corn, wheat,
rice, potato, and tapioca starches contains 24 to 16 percent amylose, with the
remainder being amylopectin. The root starches of tapioca and potato are
lower in amylose content than the cereal starches of corn, wheat, and rice.
The Starch Granule
In the storage areas of plants, notably the seeds and roots, molecules
of starch are deposited in tiny, organized units called granules. Amylose and
amylopectin molecules are placed together in tightly packed stratified layers
formed around a central spot in the granule called the hilum. The starch
molecules are systematically structured in the granule to form crystalline-like
patterns. If the starch granules, in a water suspension, are observed
microscopically under polarized light, the highly oriented structure causes the
light to be rotated so that a Maltese cross pattern on each granule is
observed. This phenomenon is called birefringence. The pattern disappears
when the starch mixture is heated and the structure disrupted. The sizes and
shapes of granules differ among starches from various sources, but all starch
granules are microscopic in size.

Composition of Starch
Potato Cassava Wheat Cornstarch
Moisture,% 19 13 13
Ash,% 0.4 0.2 0.2
Protein, % 0.06 0.1 0.4
Lipid,% 0.05 0.1 0.8
Phosphorus% 0.08 0.01 0.06
Amylose,% 21 17 28
Micrograph

Starch Properties and Reactions

Gelatinization.The sum of changes that occur in the first stages of
heating starch granules in a moist environment which includes swelling of
granules as water is absorbed and disruption of the organized granule
structure.

Viscosity. The resistance to flow; increase in thickness or consistency.

When the newly gelatinized starch is stirred, more swollen granules break
and more starch molecules spill causing increase in viscosity or thickness.

Changes in Gelatinization of Starch

hydration and swelling to several times original size

loss of birefringence
increase in clarity
marked, rapid increase in consistency and attainment of peak
"dissolution" of linear molecules and diffusion from ruptured granules.
with heat removal, retro gradation of mixture to a paste-like mass
of gel.

The type of sugar influences the temperature and rate of

gelatinization. The effect of sugar is attributed to competition for water.
It was observed that sugar actually interacts with the amorphous areas
of the starch granules.
Different Sweeteners Added to Starch Gel Preparation.
honey
molasses
panutsa or granulated sugar

Retrogadationis the process in which starch molecules, particularly the

amylose fraction, re-associate or bond together in an ordered structure
after disruption by gelatinization; ultimately a crystalline order appears.

Syneresis. Oozing of liquid from gel when cut and allowed to stand
(e.g. jelly or baked custard). The oozing of liquid from a rigid gel;
sometimes called weeping.
This reaction occurs in all kinds of gels:
puddings
jellies
custards
 gelatin
agar

Dextrinization. It is the process of forming dextrin. Dextrins – are partially

hydrolyzed starches that are prepared by dry roasting. In home kitchens,
dextrinization is achieved by toasting flour for polvoron, rice flour for kare-
kare sauce, and bread slices for breakfast.
Hydrolysis Starches undergo hydrolysis during cooking or processing
and during storage of food where a chemical reaction in which a molecular
linkage is broken and a molecule of water is utilized.
Prolonged heating of starches with acid will promote hydrolysis.
This can happen when cooking an acidic food, such as:
Pineapple pie resulting in reduced viscosity or firmness of the
pie filling.
Functional Properties of Starches
Starch plays various roles in food, a typical multi-tasker
Thickeners in gravies, sauces and pudding. It absorbs water and
become a gel when cooked.
Colloidal stabilizers
Moisture retainer
Gel forming agents
Binders
Package
Flavor carriers– its ability to trap oils and fats, which absorb
flavoring substances more efficiently.
Starches – are added to processed meats (luncheon meats, hot dogs,
sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute. The
quality characteristics of the starch itself depends upon which role or function
it was used.
Cereal. Cereal is any grain that is used for food. Grains especially
whole grain are not just empty calories. These are very valuable and can
contribute a great deal to our health. You should include at least four servings
from this food group each day.
Cereal-processed food:
A whole grain cereal is a grain product that has retained the specific
nutrients of the whole, unprocessed grain and contains natural
proportions of bran, germ and endosperm.
Enriched cereals are excellent sources of thiamine, niacin,
riboflavin, and iron.
A restored cereal is one made from either the entire grain or portions of
one or more grains to which there have been added sufficient amounts
 of thiamine, niacin, and iron to attain the accepted whole grain levels of
these three nutrients found in the original grain from
which the cereal is prepared.
Cereals provide the body with:
Carbohydrates
Protein
Fat
Vitamins
Minerals
Water
Cellulose or roughage

Nutritional Significance of Noodles and Pasta or Alimentary Paste

The physiological function of noodles and
pasta will depend on its starch and other constituents.
Since it is basically a starchy food, the nutritional
significance discussed for starches also applies. In
addition to starches, including resistant starches I
(RS), noodles and pasta may contain other fibers and
some proteins and fat as well.

Nutritive value:
Water
Protein
Fat
Carbon
Calcium
Phosphorous
Iron
Thiamin
Riboflavin
Niacin

Dried Noodles and Pasta

 Macaroni • Miki
 Spaghetti • Chicken Mami
 Pancit Canton • Linguini
 Bihon • Lasagňa
Sotanghon
Miswa
 SELF CHECK 1.1-1
Directions: Complete the table by writing the appropriate tool and
equipment in column B to perform the task given in column A. Write
your answer in your test notebook.
A B
Used for separating coarse particles
of flour, sugar, baking powder, and
powdered ingredients to retain finer
textures.

Used for cooking meat and fish

dishes with gravy and sauce.

Used for cooking food by

steaming

Used for tenderizing meat, chicken,

and other grains or legumes, such as
mongo and white beans in lesser time.

Used for separating liquids from fine

or solid food particles, such as coco
cream from coconut and tamarind
extract.
B. Directions: Enumerate the different kinds of starch and give its nutritional
value
1.
________________________________________________________

2._______________________________________________________

3._______________________________________________________

4._______________________________________________________
C.Give at least three starch properties and reactions and describe it in one
sentence.
1.________________________________________________________

2.________________________________________________________

3.________________________________________________________

4.________________________________________________________
 5._______________________________________________________

Learning Outcome # 2 PREPARE STARCH DISHES

ASSESSMENT CRITERIA:

1. Variety of starch products are selected and prepared according to enterprise

recipes
2. Optimum quality is ensured using appropriate cooking methods
3. Sauces and accompaniments appropriate to starch products are selected
4. Cooked dishes are tasted and seasoned in accordance with the required taste
of the dishes
5. Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements

CONTENTS:

 Cooking methods of pasta

 Matching sauces to pasta
 Food safety practices in cooking pasta
 Logical and time-efficient work flow

CONDITIONS/RESOURCES: The students/trainees must be provided with the

following:
EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS

 LCD Projector (optional for Forms of pasta  Manuals

lecture)  Books
 Overhead Projector  Long pasta  Video (CD)
(Optional for lecture)  Short pasta
 Television and multimedia  Designer pasta
player  Dried stuffed pasta
 Whiteboard with marker and  Flat pasta
eraser  Long and flat
 Applicable equipment as  Noodles
prescribed by Training -wheat noodles
regulations -egg noodles
 Electric, gas or induction -rice noodles
ranges -cellophane
 Ovens, including combi
ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Lecture/ demonstration
 Film viewing

ASSESSMENT METHODS:

 Direct observation
 Written and oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
 Learning Experiences / Activities

Learning Outcome # 2

PREPARE STARCH DISHES

Learning Activities Special Instructions
This Learning Outcome deals with the development of
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

The output of this LO is a complete Institutional

Competency Evaluation Package for one Competency
of Cookery NCII. Your output shall serve as one of
your portfolio for your Institutional Competency
Evaluation for PREPARE STARCH DISHES.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.

This Learning Outcome deals with the development of

the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO2: Prepare

Starch dishes. you are ready to proceed to the next
LO3: Present Starch dishes
 INFORMATION SHEET 1.1-2

Learning Outcome 2 Prepare and Cook Starch and Cereal Dishes

One of the properties of starch is viscosity which is the resistance to
flow of starch and modified starch paste. In the preparation and cooking of
starch and cereal dishes, factors affecting starch paste viscosity and
starch gel strength should be considered.

Factors Affecting Starch Paste Viscosity and Starch Gel Strength

Stress or other factor. Stirring Amount and Type. This is a gelatinized
cornstarch dispersion that is likely to break; the granules broke apart
due to stirring.
Kind and Amount of Starch. Certain type of starch will influence the
characteristics of the starch paste viscosity and gel strength. Generally
speaking, with "native starches" the greater the amount of amylopectin
the more viscous the starch paste, whereas, the greater the amount of
amylase, the firmer the gel is (greater the gel strength).
Heating rate. The faster starch-water dispersion is heated; the thicker
it will be at the identical endpoint temperature.

Endpoint Temperature
Each type of starch has a specific endpoint temperature at which it will
undergo optimum gelatinization.
Incompletely gelatinized starch will not attain optimum starch paste
viscosity or gel strength.
Over gelatinization results in decreased starch paste viscosity
and gel strength because the swollen granules fragmented with
stirring and/or imploded due to the extensive loss of amylase
from the granule.
Cooling and storage conditions
If cooled too fast, the amylase will not have time to form the vital
micelles necessary for the three dimensional structure.
If cooled too slowly, the amylase fractions will have a chance to
align too much and become too close together and the liquid
portion will not be trapped in the micelles. In both instances
there will be weeping and syneresis (the contraction of a gel
accompanied by the separating out of liquid.).
Ingredients added (acid, enzyme, sugar, fat and emulsifiers
 Addition of acid or enzyme can also cause dextrinization (the
process of forming dextrins).
Dextrin – a pale powder obtained from starch, used mainly as an
adhesive.
In making kalamansi pudding or pie, if the juice is added early
in the gelatinization process, dextrinization of the starch will
occur resulting in decreased viscosity and gel strength.
Sugar will delay or inhibit gelatinization of starch.
Starch pudding with excess sugar will be less viscous or form less
firm gel.
A cake may collapse as the structural contribution of starch is
delayed or inhibited.
Decreased starch paste viscosity and gel strength because the
sugar added to water won‘t be available for gelatinization. The
kind of sugar used also affect viscosity.
Fat and surfactants, will serve to ―waterproof‖ the starch granules
so that water will not penetrate as readily during the
gelatinization process.
Functions of Starch and Application in Filipino Dishes
Functions of Type of Food
Recipes
Starch Preparation

Thickening Sauces, Gravies, Pie Sauces: Sweet sour, lechon,

fillings and soups lumpia, kare-kare, palabok
Pie filling: mango, buko,
apple, pineapple
Soups: Arrozcaldo, cream
soups.

Gelling Puddings, kakanin Bread pudding, majaBlanca,

sapin-sapin, kutchinta,
cassava bibingka

Binding and Meat loaves and meat Luncheon meat, hot dogs,
filling emulsions Vienna sausage, chicken
nuggets, chicken balls,
Ukoy, tempura

Stabilizing Beverage, syrup, salad Chocolate drinks, fruits

dressing drinks, yogurt drinks,
cooked dressings
Moisture Cake fillings, candies Cake rolls, cream fillings
retaining
Coating or Breads, confectionery, Pan de sal, Biscuits,
ducting pastries candies, espasol
Diluent Baking powder, Cupcake
Coloring Toasts, bread crumbs Polvoron, Lechon sauce,
Kare-kare sauce, breadings

Common Problems in Starch Cookery

Thinning of Gel. This problem is usually encountered when using
acid or acid ingredients such as lemon or vinegar.
Weak Gel. Weak gel results if there is too much liquid in relation to
the starch
Skin Formation. Skin formation is due to loss of water from the
starch and protein molecules near the surface of the mixture. To
reduce this problem, cover container of the starch gel with a
waterproof cover.
Scorching. This can be avoided by temperature control and
constant stirring so the starch granules do not settle at the bottom of
the cooking pan.
Raw Starch Flavor. This is due to ungelatinized starch.

Principles in Cooking Cereals

In cooking all cereal products, the following points should be observed:
Use a double boiler.
Observe carefully the correct proportions of cereal, water and salt.
Cook at boiling temperature (212° F.).
Watch the time by the clock, and always cook the full time
prescribed, preferably longer.
Serve attractively.
Improper cooking and poor serving are largely responsible
for unpopularity of cereal foods.
Cooking Pasta
Pasta should be cooked al dente, or ―to the tooth‖. This means
the cooking should be stopped when the pasta still feels firm to the
bite, not soft and mushy. The pleasure of cooking pasta is its texture,
and this is lost if it is overcooked. To test for doneness, break pasta
into small piece and taste it. As soon as pasta is al dente, cooking
must be stopped at once. Half a minute extra is enough to overcook it.
Cooking times differ for every shape and size of pasta.
Timing also depends on the kind of flour used, and the moisture
content.
Fresh egg pasta, if it has not been allowed to dry, takes only 1
to 1 ½ minutes to cook after the water has returned to a boil.
 Italian practice is to toss the pasta with the sauce the
minute it is drained, the sauce immediately coats all surfaces of
the pasta, and the cheese, melts in the heat of the boiling hot
noodles.

Basic Principles in Preparing Pasta

Pasta Shapes
There are hundreds of shapes and sizes of pasta with each shape
used for different preparations based on how the sauce will cling, the
texture desired, or how the product will be used. For example:
Pasta shapes with holes or ridges, such as wagon wheels or
rotini, are perfect for chunkier sauces.
Thin, delicate pastas, such as angel hair or vermicelli, are
better served with light, thin sauces.
Thicker pasta shapes, such as fettuccine, work well with heavier
sauces.
Very small pasta shapes, like alphabet shapes and acini di
pepe, are good for soups.

Flavored pasta is available in a variety of shapes in both the dried

and fresh forms. Vegetable ingredients are added to pasta to provide both
color and flavor. An example of flavored pasta is spinach noodles that are
green. Follow the package directions for cooking flavored pastas.

Cooking Time Depends on the Shape

It is important to be familiar with different shapes of pasta so
cooking times can be adjusted. The larger and fuller the pasta shape, the
longer the cooking time. Most pasta recipes specify cooking times for pasta
cooked al dente, tender but firm. Al dente is an Italian phrase that means
―to the tooth.‖ Some of the pasta shapes and cooking times are shown in
the ―Cooking Chart for Various Pasta Shapes.‖ Just seeing this chart
helps to emphasize how important it is to follow the recipe and cook pasta
the right way.
Pasta Gets Bigger and Heavier when Cooked
Generally, pasta doubles or triples in weight when it is
cooked. Likewise, the volume increases 2 to 2 ½ times during cooking.

Follow the Recipe

The general rule for cooking pasta in boiling water is for 1 pound
of pasta, use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil. For
100 servings of spaghetti, 6 gallons of water, 2 tablespoons of salt, and 2
tablespoons of oil are needed to cook 6 pounds of dried spaghetti.

When pasta is to be used as an ingredient in a recipe that

will be cooked more, like macaroni and cheese, it should be slightly
undercooked. This means reducing the cooking time by about 2 minutes.
Pasta that is not cooked enough is tough and chewy. Pasta that is
overcooked is soft and pasty. When overcooked pasta is combined with
a sauce, it often breaks apart. Handle pasta the right way after it is
cooked. Like most foods, pasta is best when it is cooked and served right
away. However, it is sometimes necessary to cook it ahead and hold it
until time for service.

Suggestions for Holding Pasta

To serve immediately Drain, add sauce, and serve.
To hold for a short time Drain, toss with a small amount of oil to prevent
for service later sticking, cover, and hold in warmer.
Cook pasta a day ahead so it will be chilled when
combined with the other salad ingredients. Do not
combine hot pasta with cold ingredients. Drain and
To serve as part of a cover with cold water just long enough to cool. The
salad pasta does not need refrigeration for a short time,
it is cooled in the water. When pasta is cool, drain
and toss lightly with oil to prevent sticking or drying
out. Cover and refrigerate.
Drain and cover with cold water just long enough
to cool. When pasta is cool, drain and toss lightly
To cook a day ahead
with oil to prevent sticking or drying out. Cover and
for service in a heated
 refrigerate. When it is time to use the pasta,
dish
immerse it in boiling water until just heated through.
Drain immediately and use according to the recipe.
The pasta should not be cooked more, just heated
to serving temperature.
To use in a cooked dish Slightly undercook the pasta.

Cooking Chart for Various Pasta Shapes

Cooking Time Cooking Time

Pasta Name Pasta Name
for al dente for al dente
Lasagna 15 minutes Ziti 10 minutes
Bow Ties 11 minutes Fettuccine 8 minutes
Wagon Rotini
11 minutes 8 minutes
Wheels
Linguine Elbow
10 minutes 6 minutes
Macaroni
Rigatoni 10 minutes Noodles 6 minutes
Spaghetti 10 minutes
 TASK SHEET 1.1-2

Directions: Given the recipe, by pair or by group cook pasta following the
procedures. Your product and performance will be evaluated using the
given rubric.
How to Cook Pasta?
Materials needed:
500g pasta
Salt
Water

Tools/equipment needed
Burner
Kettle
Ladle
Colander

Procedure for Cooking Pasta

Put 4 quarter water per 500 g of pasta in a kettle. Add 1 ½ teaspoon
salt.
Boil the water rapidly and drop in the pasta. As it softens, stir gently to
keep it from sticking together and to the bottom. Continue to boil,
stirring a few times.
Drain immediately in a colander as soon as it is al dente, and rinse with
cold running water until the pasta is completely cooled. If serve
immediately, just drain well from hot water.

Your performance will be rated using the scoring rubric below:

Follows correctly the procedures in preparing and cooking

pasta and performs the skill without supervision.
Follows correctly the procedures in preparing and cooking pasta
and performs the skill with some assistance or supervision.
Follows correctly the procedures in preparing and cooking
pasta with minor errors and performs the skill with some
assistance and/or supervision.
Was not able to follow the procedures in preparing and
cooking pasta and was not able to perform the skill.

Risk in the preparation and cooking of starch and cereal dishes and
other food
Food handlers;
 Kitchen facilities;
Food selection and preparation; and
Safe temperatures.
Guidelines on proper and safe handling of food
Food handlers
Undergo training on food safety and obtain medical certificates from
the local/provincial/city/municipal health office.
Observe proper hand washing technique
Wear complete cooking outfit and use disposable gloves for direct
food contact.
Observe personal hygiene at all times.
Avoid handling food if you are sick.
Kitchen facilities
Use separate equipment and utensils for handling raw foods
Sanitize all surfaces and equipment used for food preparation
Clean thoroughly the cutting-boards and work areas after each use
Protect the kitchen areas and food from insects, pests and
other animals
Maintain the highest standards of sanitation in the kitchen at all times
Repair immediately broken but still serviceable kitchen tools, utensils
and equipment to be ready for next use
Sanitize completely all kitchen utensils especially cups, saucers,
flatware after each use
Provide for adequate space, proper ventilation and window screens
in the area
Provide garbage receptacle for proper waste disposal
Food Preparation and Cooking
Check expiry dates of food commodities bought and those in stock
Use iodized salt as a must in salt-seasoned preparations
Cover the food properly.
Practice segregation of materials
Store food properly
Safe temperature
Do not leave cooked food at room temperature for more than two
hours
Refrigerate promptly all cooked and perishable food preferably
0
below 5 C within four hours
Do not store food too long even in the refrigerator.
Thaw food inside the refrigerator, not at room temperature.
Check internal temperature during cooking to assure proper end-
0 0
point time and temperature has been met to at least 70 C/165 F
0 0
Reheat cooked food thoroughly to 70 C/165 F within two hours
 ACTIVITY SHEET 1.1-2
Directions: Collect at least 20 different recipes of starch and cereal
dishes and compile it using any kind of paper, any decorating
materials, glue, and coloring materials.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
5 Compiled properly (20) recipes of starch and cereal dishes in a very
attractive manner
4 Compiled properly (16-19) recipes of starch and cereal dishes in an
attractive manner
3 Compiled properly (10-15) recipes of starch and cereal dishes in simple
manner
2 Compiled properly (6-9) recipes of starch and cereal dishes in simple
manner
1 Compiled less than 6 recipes of starch and cereal dishes in disorganized
manner

Directions: Given the recipe, prepare and present Fettuccine Alfredo

following the procedures.

Ingredients:
1 cup heavy cream
2 tbsp butter
1½ lb. fresh fettuccine
1 cup heavy cream
6 tbsp. freshly grated parmesan cheese
salt to taste
 pepper to taste

Procedure:
Combine the cream and butter in a sauté pan. Bring to simmer,
reduce by ¼ and remove from heat.
Drop the noodles into boiling salted water, return to a full boil and
drain. Undercook slightly the noodles because they will cook further in
the cream.
Put the noodles in the pan with hot cream and butter. Toss the
noodles with two forks until they are well coated with the cream, over
low heat.
Add the remainder of the cream and cheese and toss to mix well.
Add salt and pepper to taste.
Plate and serve immediately.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing and cooking starch

dish and performs the skill without supervision and with initiative
and adaptability to problem situations.
3 Follows correctly the procedures in preparing and cooking starch
dish and performs the skill satisfactorily without assistance or
supervision.
2 Follows correctly the procedures in preparing and cooking starch
dish with minor errors and performs the skill satisfactorily with
some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking
starch dish and performs the skill unsatisfactorily.
 Learning Outcome # 3 PRESENT STARCH DISHES
ASSESSMENT CRITERIA:

1. uitable plate are selected according to enterprise standards

2. Starch dishes are presented hygienically and attractively using suitable
garnishes and
3. side dishes
4. Factors in plating dishes are observed in presenting poultry and game
dishes
CONTENTS:

 Present starch dishes attractively

 Creative presentation techniques
 Factors to consider in plating starch dishes
 Hygienic food handling practices
 Safe work practices on presenting and plating vegetable
 Organizational skills and teamwork
 Waste minimization techniques

CONDITIONS/RESOURCES: The students/trainees must be provided with the

following:
EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS

 LCD Projector (optional for Forms of pasta  Manuals

lecture)  Books
 Overhead Projector  Long pasta  Video (CD)
(Optional for lecture)  Short pasta
 Television and multimedia  Designer pasta
player  Dried stuffed pasta
 Whiteboard with marker and  Flat pasta
eraser  Long and flat
 Applicable equipment as  Noodles
prescribed by Training -wheat noodles
regulations -egg noodles
 Electric, gas or induction -rice noodles
ranges -cellophane
 Ovens, including combi
ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Lecture/ demonstration
 Film viewing

ASSESSMENT METHODS:

 Direct observation
 Written and oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
 Learning Experiences / Activities

Learning Outcome # 3

PRESENT STARCH DISHES

Learning Activities Special Instructions
This Learning Outcome deals with the development of
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

The output of this LO is a complete Institutional

Competency Evaluation Package for one Competency
of Cookery NCII. Your output shall serve as one of
your portfolio for your Institutional Competency
Evaluation for PREPARE STARCH DISHES.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.

This Learning Outcome deals with the development of

the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO3: Present

Starch dishes. you are ready to proceed to the next
LO4: Store Starch dishes
 INFORMATION SHEET 1.1-3

Learning Outcome 3 Present Starch and Cereal Dishes

Techniques in Preparing Pasta before Plating

Pasta is best if cooked and served immediately. Try to cook
pasta upon order.
If pasta is to be served immediately, just drain and do not rinse in
cold water.
If pasta is to be used cold in salad, it is ready to be incorporated in
the recipe as soon as it has cooled.
If pasta is to be held, toss gently with a small amount of oil to keep
it from sticking.
Measure portions into mounds on trays. Cover with plastic film
and refrigerate until service time.
To serve, place the desired number of portions in a china cap and
immerse in simmering water to reheat. Drain, plate, and add
sauce.
PLATING AND PRESENTING PASTA DISHES
 ACTIVITY SHEET 1.1-3
Direction: Make an album of twenty different kinds of starch
and cereal dish presentations with recipes.
Your output will be rated using the rubric below:
SCORE CRITERIA
5 Compiled properly (20) recipes of starch and cereal dishes in a very
attractive manner
4 Compiled properly (16-19) recipes of starch and cereal dishes in an
attractive manner
3 Compiled properly (10-15) recipes of starch and cereal dishes in simple
manner
2 Compiled properly (6-9) recipes of starch and cereal dishes in simple
manner
1 Compiled less than 6 recipes of starch and cereal dishes in disorganized
manner

B. Directions: Given the needed tools and equipment, prepare and

present Baked Lasagna following the recipe below:
Baked Lasagna

Ingredients:
¾ lb. ricotta cheese
2 tbsp. parmesan cheese, grated
1 pc egg
salt to taste
pepper to taste
1 lb. lasagna
6 cups meat sauce
¾ lb. mozzarella cheese, shredded
 4 tbsp. parmesan cheese, grated

Procedure:
Mix together the ricotta, parmesan and eggs then season to taste with
salt and pepper.
Cook lasagna noodles. Lay them out in a single layer on oiled sheet pans.
Ladle a little meat sauce into the pan. Spread it across the bottom.
Arrange a layer of noodles in the pan. Add a layer of ricotta mixture,
a layer of noodles, a layer of sauce and a layer mozzarella.
Continue making layers of noodles, ricotta, sauce and mozzarella until
all ingredients are used. Top with parmesan cheese.
Bake at 375°F (190°C. for about 30-45 minutes. Cover lightly with foil,
then remove after 15 minutes of baking time.
Your performance will be rated using the scoring rubric below:

Very
Good Fair Poor
I. Products: Good
(3) (2) (1)
(4)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
2. Palatability
a. delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. keep working table orderly while preparing the
ingredients
b. use only the proper and needed utensils and
dishes
c. use time-saving techniques and devices
2. Cleanliness and sanitation
a. is well- groomed and properly dressed for
cooking, use clean apron, hair nets, hand towel
and pot holder
b. observe sanitary handling of food
3. Conservation of nutrients
a. follow properpreparationandcooking
procedures
 Directions: Watch a video in the YouTube showing how to make a
homemade pasta. Note down the procedures in your notebook and make
a narrative observation on a short bond paper for submission next
meeting. Review procedures and prepare for actual preparation.
Directions: Make your homemade pasta using your bare hands. You
may include other ingredients. Your products, performance and
presentation will be rated using the given rubric.

How to Make Homemade Pasta by Hand

Tools & Utensils:
Rolling pin
Mixing bowl
Measuring cup/spoon
Sharp cutter/knife
Ingredients:
2 cups all-purpose flour
¼ tsp salt
3 pcs egg
1tbsp milk
1tsp olive oil

Procedure:
Combine 2 cups all-purpose flour and 1/4 teaspoon salt on pastry board,
culling board, or countertop; make well in center. Whisk 3 eggs, 1
tablespoon milk, and 1 teaspoon olive oil in small bowl until well
blended; gradually pour into the flour mixture while mixing with fork or
fingertips to form ball of dough.
Gradually add the mixture to the flour to make a ball of dough.
Place dough on lightly floured surface; flatten slightly. To knead dough,
fold dough in half toward you and press dough away from you with heels of
hands. Give dough a quarter turn and continue folding, pushing, and
turning. Continue kneading for 5 minutes until smooth and elastic, adding
more flour to prevent sticking if necessary. Wrap dough in plastic and let it
stand for 15 minutes.
Knead the dough until it becomes smooth and elastic.
Unwrap dough and knead briefly (as described in step 2) on lightly floured
surface. Using lightly floured rolling pin, roll out dough to 1/8-inch-thick circle
on lightly floured surface. Gently pick up dough circle with both hands. Hold
it up to the light to check for places where dough is too thick. Return to
board. Let rest until dough is slightly dry but can be handled without
breaking.
Lightly flour dough circle; roll loosely on rolling pin.
 Loosely roll the dough on a rolling pin.
Slide rolling pin out; press dough roll gently with hand and cut into strips
of desired width with sharp knife. Carefully unfold strips.
Cut the dough into strips of desired width.
10 Pasta can be dried and stored at this point. Hang strips over pasta rack
or clean broom handle covered with plastic wrap and propped between
two chairs. Dry for at least 3 hours; store in airtight container at room
temperature for 4 days. To serve, cook pasta in large pot of boiling salted
water 3 to 4 minutes just until al dente. Drain well.
11. Dry the pasta using a drying rack.

Your performance will be rated using the rubric below.

Follows correctly the procedures in preparing and cooking

homemade pasta and performs the skill without supervision.
Follows correctly the procedures in preparing and cooking
homemade pasta and performs the skill without some
assistance or supervision.
Follows correctly the procedures in preparing and cooking
homemade pasta with minor errors and performs the skill
with some assistance and/or supervision.
Was not able to follow the procedures in preparing and cooking
homemade pasta and performs the skill unsatisfactorily.
 Learning Outcome # 4 STORE STARCH DISHES
ASSESSMENT CRITERIA

1. Starch are stored at the correct temperature

2. Optimum freshness and quality is maintained in accordance with
enterprise storing techniques and procedures
3. Quality trimmings and other leftovers are utilized where and when
appropriate
4. Starch is stored in accordance with FIFO operating procedures
and storage of starch requirements

CONTENTS:

 Observed hygienic handling and storing starchy products

 Principles and practices of storing, starchy products
 Culinary terms related to handling and storage of starchy products
 Safe work practices
 Logical and time efficient work flow
 Organizational skills and teamwork
 Principles and practices of hygienic handling and storage of meat
 Costing, yield testing, portion control of meat
 Waste minimization techniques and environment-friendly disposal

CONDITIONS: The students/trainees must be provided with the following:

EQUIPMENT SUPPLIES & MATERIALS LEARNING MATERIALS

 LCD Projector (optional for Forms of pasta  Manuals

lecture)  Books
 Overhead Projector  Long pasta  Video (CD)
(Optional for lecture)  Short pasta
 Television and multimedia  Designer pasta
player  Dried stuffed pasta
 Whiteboard with marker and  Flat pasta
eraser  Long and flat
 Applicable equipment as  Noodles
prescribed by Training -wheat noodles
regulations -egg noodles
 Electric, gas or induction -rice noodles
ranges -cellophane
 Ovens, including combi
ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline

TOOLS

- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

METHODOLOGIES:

 Lecture/ demonstration
 Film viewing

ASSESSMENT METHODS:

 Direct observation
 Written and oral questioning
 Review of portfolios of evidence and third party workplace reports of on-
the-job performance by the candidate
 Learning Experiences / Activities

Learning Outcome # 4

STORE STARCH DISHES

Learning Activities Special Instructions
This Learning Outcome deals with the development of
the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

The output of this LO is a complete Institutional

Competency Evaluation Package for one Competency
of Cookery NCII. Your output shall serve as one of
your portfolio for your Institutional Competency
Evaluation for PREPARE STARCH DISHES.
Feel free to show your outputs to your trainer as you
accomplish them for guidance and evaluation.

This Learning Outcome deals with the development of

the Institutional Competency Evaluation Tool which
trainers use in evaluating their trainees after finishing a
competency of the qualification.

Go through the learning activities outlined for you on

the left column to gain the necessary information or
knowledge before doing the tasks to practice on
performing the requirements of the evaluation tool.

After doing all the activities for this LO4: Store Starch
dishes.
 INFORMATION SHEET 1.1-4

Learning Outcome 4 Store Starch and Cereal Dishes

Introduction
Proper storage of food is very crucial in keeping food safe because the
manner and temperature of storage will affect the food‘s susceptibility to
bacterial growth, other contaminants, and infestation. Storing food will not
improve its quality, it will only delay the rate of deterioration, and thus, the
proper period of storage should also be observed.

FIFO (First In, First Out) in storing food is very important. Though it is a
long-time method in store-keeping where the first food stored should be the
first food to be out from the storage it is high time to make it a habit or put into
practice. Write the expiry date, date received and date of storage to the food
package and regularly check the expiration date.

How to Store Pasta Noodles

Pasta is stored in airtight containers.
Pasta noodles are usually sold dry at the grocery store, allowing you
to store them with other staples in your pantry. Dry noodles have a long
storage life when properly packaged. Improper storage causes the pasta to
become moist, which leads to mildew. Even without moisture, pasta can
become stale if it's not stored correctly. Proper storage ensures your pasta to
always taste its best.
Dry Pasta
Remove the pasta from the store packaging if the noodles come in a
box or other non-airtight container.
Place the noodles in a sealable plastic bag or other container that
closes tightly. For long noodles, such as spaghetti, use a tall plastic
storage container.
Seal the bag or screw the lid on tightly. Store the pasta in a cool, dry
place. Dry pasta stores indefinitely, but should be used within two
years to prevent loss of flavor. Store dried egg noodles for up to
six months.
Dried pasta need not to be refrigerated. It can be stored on the shelf
in an airtight container in a dry area that is not exposed to extreme
temperature. Dried pasta can be stored indefinitely and still be safe to eat
but the USDA recommends storing dried pasta for no more than two years
to obtain the best quality. Some manufacturers will stamp their packages
 with a "best if used by" date, which indicates that the flavor, color and
nutritional value may be affected if used beyond that date.
Cooked Pasta
Pour the noodles into a colander. Allow as much moisture as possible to
drain. Noodles left in standing water become overly soft and mushy.
Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the
noodles are evenly coated in the oil. Salad oil prevents the pasta
from sticking together.
Place the pasta in a tight-sealed container. Store in the refrigerator for
three to five days.
Cooked pasta can be stored unsauced in an airtight container and
refrigerated for 4 or 5 days. The sauce should be refrigerated separate
from the pasta and can be stored for 6 or 7 days. This prevents the pasta
from soaking up too much flavor and oil from the sauce, which causes
the taste of the pasta to be drowned out. If the pasta is stored together
with the sauce, it should be eaten within 1 or 2 days to limit the amount of
sauce that is absorbed. If cooked pasta is not going to be used within the
suggested time period, it should be frozen and then it can be stored for
approximately 3 months. Frozen cooked pasta should be thawed in the
refrigerator and not on the kitchen counter.

To store, cook the pasta as you normally would and then rinse with cold water
and allow it to drain well.
Add a small amount of olive oil
or butter to help prevent the
pasta from clumping together
while it is stored. Use only
enough oil or butter to lightly
coat the pasta.
 LM-Cookery Grade 10

To refrigerate, place the pasta in

an airtight plastic bag or an
airtight container and place in
the refrigerator. To freeze, place
in an airtight plastic freezer bag
and press out as much excess
air as possible and place in the
freezer.

If storing sauced pasta, eat

within 1 to 2 days to prevent it
from absorbing too much sauce.

When refrigerating or freezing cooked pasta, be sure it is stored in a

well-sealed container so that it does not absorb any odor.
Cooked lasagna and baked pasta dishes can be refrigerated or
frozen in the same manner as plain cooked pasta. The lasagna and
casseroles should be first cut into individual servings before placing
them in a sealed bag or container. This will make it easier when
reheating.

If you have an entire

lasagna or pasta dish to
refrigerate or freeze, it can
be left in the baking dish
and tightly covered before
storing.
 The lasagna and baked pasta dishes can be refrigerated for 3 or 4
days or they can be placed in a freezer and kept for approximately 3
months. If frozen, the pasta dish should be thawed in the refrigerator and
not on the kitchen counter.

Fresh Pasta.

Fresh pasta should ideally be used on the same day as manufactured.

This is not always possible, but if it is used within the next two days it
will give adequate results. After this it tends to crack through excess
drying. It must be stored, keep it well-covered in the fridge, to minimize
the risk of this happening. Frozen filled pastas will keep for up to three
months if held at -18oC or lower.

Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the pasta
will not be used within that time, it can be frozen and stored in the
freezer for 2 to 3 months. Homemade pasta can be stored in the
refrigerator for 1 or 2 days or frozen for 2 to 3 months. Homemade
pasta can also be allowed to dry thoroughly and then placed in a
plastic bag or airtight container. The length of time it will take to dry will
vary depending on the type of pasta and its size, shape and thickness.
If dried completely, the pasta can then be stored in a cool dry place for
a couple of months. If you are going to use the pasta on the same day
as it is made, you can allow it to dry on a clean towel for a couple of
hours before you cook it unless it is stuffed pasta. Stuffed pasta, such
as ravioli, should be cooked within half an hour, otherwise it will begin
to discolor and become damp.

If it is not going to be cooked

immediately it should be placed
on a lightly floured towel that is
placed on a baking sheet,
sprinkled lightly with flour, and
then placed in the freezer. Once
they are frozen they can be
stored in a freezer proof bag or
wrap and then place it in the
freezer for 8 or 9 months.

Frozen pasta does not have to be thawed before it is cooked.

Just place the frozen pasta into boiling water and reheat it. It will
need to cook a little longer than unfrozen pasta.

Tips & Warnings

Store pasta sauce separate from the noodles, otherwise the noodles
will become mushy.
You can freeze cooked pasta but it may be too soft once thawed. Use frozen pasta in
baked dishes so the softer texture is not noticeable.

ACTIVITY SHEET 1.1-4

Explain the principle behind FIFO.

Make a slogan showing the importance of proper storing of food.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given topic
4 Done creatively and neat enough with relevance to the given topic
3 Done creatively and neat enough but no relevance to the given topic
2 Done simply and neat enough but not so relevant to the given topic
1 Done poorly with erasures and irrelevant to the given topic
P E RF ORMA NCE L EV E L
Very No
Excellent Satisfactory Needs Improvement
Satisfactory Attempt Points
(4 pts.) (2 pts.) (1 pt.)
Dimension (3 pts.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly And equipment equipment correctly equipment attempt
and confidently at all correctly and but less confidently incorrectly and less
times confidently sometimes confidently most of
most of the the time
times
2. Application Manifests very clear Manifests clear Manifests Manifests less No
of procedures understanding of the understandin understanding of understanding of the attempt
step- by-step g of the step- the step-by-step step- by-step
procedure by-step procedure procedure seeking
but sometimes clarification most of
procedure seeks clarification the time
Works independently Works Works Works No
with ease and independently with independently independently attempt
confidence at all times ease and confidence with ease and but with assistance
most of the time confidence from others most of
sometimes the time
Observes Observes safety Not observing safety No
safety precautions precautions most of attempt
Observes safety precautions sometimes the time
3. Safety work precautions at all most of the
habits times time
4. Final Output Output is very Output is Output is Output is not so No
presentable and taste very presentable and presentable and attempt
exceeds the standard. presentable taste is within the taste is within the
and taste standard. standard.
meets the
standard.
Work completed
5. Time ahead Work Work completed Work completed No
___(mins./hours/da
management of time completed y ___(mins./hours/day attempt
within s) beyond s) beyond
allotted time
TOTAL POINTS

Prepare and cook any cereal dish from among those recipes which you have
compiled in the previous activity. Your performance will be rated using the
scoring rubric below: