LEARNING ACTIVITY SHEET

PREPARE STARCH AND CEREALS

BACKGROUND INFORMATION FOR LEARNERS

Background Information for Learners

Cereals are usually starchy pods or grains. Cereal grains are the most important group of food crops in the
world named after the Roman goddess of harvest, Ceres. Rice, wheat and corn are the three most cultivated cereals in
the world. Starch on the other hand, exists in nature as the main component of cereals and tubers. In manufactured and
processed foods, it plays an obvious role in achieving the desired viscosity in such products as cornstarch pudding,
sauces, pie fillings, and gravies.
Starch is the second most abundant organic substance on earth. It is found in all forms of leafy green plants,
located in the roots, fruits or grains. Many of the food staples of man throughout the world are basically starchy foods,
such as rice, corn, cassava, wheat, potato and others. Starch is the source of up to 80% of calories worldwide. Besides
this significant role, starches have been used in food manufacture, cosmetics, pharmaceuticals, textiles, paper,
construction materials, and other industries.
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.

1. Mixing bowl – used when preparing cake mixture, salads, creams, and sauces.
2. Sifter – used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain
finer textures.
3. Wire whip – used for beating egg whites, egg yolk, creams and mayonnaise.
4. Wooden spoon – used for mixing creams, butter, and for tossing salads.
5. 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.
6. 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.
7. Rubber scraper – used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl.
8. Strainer – used for separating liquids from fine or solid food particles, such as coco cream from coconut and
tamarind extract.
9. Tongs – used for handling hot foods.
10. Measuring Cups – used for measuring dry and liquid ingredients
11. Measuring spoon – used for measuring dry and liquid ingredients which require a little amount
12. Sauce pan and pots – used for cooking meat and fish dishes with gravy and sauce.
13. Kettle and rice cooker – used for cooking rice and other foods.
14. Pressure cooker – used for tenderizing or cooking meat, chicken, and other grains or legumes, such as mongo
and white beans in lesser time..
15. Double boiler – used for preparing sauces which easily get scorched when cooked directly on the stove.
16. Steamer – used for cooking food by steaming.
17. Colander - a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain,
wash, or cook ingredients from liquid
18. Canister - a plastic or metal container with a lid that is used for keeping dry products
19. Butcher knife – used for cutting, sectioning, and trimming raw meats
20. Channel knife – a small hand tool used generally in decorative works such as making garnishes.

1
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

1. corn
2. potato
3. Tapioca (cassava)

Starches are named after its plant sources

 corn starch from corn
 rice starch from rice
 tapioca from cassava

Classification of Starch
1. Native or Natural Starch refers to the starches as originally derived from its plant source.
2. Modified Starches are starches that have been altered physically or chemically, to modify one or more of its
key chemicals and/or physical property.
3. 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.

2
 Composition of Starch

1. Muhrbeck, P. and A.-C.Eliasson. 1987. Influence of pH and ionic strength on the viscoelastic properties of starch
gels- a comparison of potato and cassava starches. Carbohydrate Polymers 7: 291-300.
Starch Properties and Reactions
1. 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.
2. 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
 ncrease 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
3. Retrogadation is 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.
4. 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
5. 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 karekare sauce, and bread slices for breakfast.
6. 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.
a. . 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.
3
Functional Properties of Starches
Starch plays various roles in food, a typical multi-tasker
1. . Thickeners in gravies, sauces and pudding. It absorbs water and become a gel when cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. 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: Dried Noodles and Pasta

 Water  Macaroni
 Protein  Miki
 Fat  Spaghetti
 Carbon  Chicken Mami
 Calcium  Pancit Canton
 Phosphorous  Linguini
 Iron  Bihon
 Thiamin  Lasagňa
 Riboflavin  Sotanghon
 Niacin  Miswa

4
 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 corn starch 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
a. 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 Starch Type of Food Preparation Recipes
Thickening Sauces, Gravies, Pie fillings and Sauces: Sweet sour, lechon,
soups lumpia, kare-kare, palabok
Pie filling: mango, buko, apple,
pineapple
Soups: Arrozcaldo, cream
soups.
Gelling g Puddings, kakanin Bread pudding, majaBlanca,
sapin-sapin, kutchinta, cassava
bibingka
Binding and filling Meat loaves and meat emulsions Luncheon meat, hot dogs,
Vienna sausage, chicken
nuggets, chicken balls, Ukoy,
tempura
5
 Stabilizing Beverage, syrup, salad dressing Chocolate drinks, fruits drinks,
yogurt drinks, cooked dressings
Moisture retaining Cake fillings, candies Cake rolls, cream fillings
Coating or ducting Breads, confectionery, pastries Pan de sal, Biscuits, candies,
espasol
Diluent Baking powder, Cupcake
Coloring Toasts, bread crumbs Polvoron, Lechon sauce, Kare-
kare sauce, breadings

Common Problems in Starch Cookery

1. Thinning of Gel. This problem is usually encountered when using acid or acid ingredients such as lemon or
vinegar.
2. Weak Gel. Weak gel results if there is too much liquid in relation to the starch
3. 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.
4. 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.
5. Raw Starch Flavor. This is due to ungelatinized starch.

Principles in Cooking Cereals

In cooking all cereal products, the following points should be observed:

1. Use a double boiler.
2. Observe carefully the correct proportions of cereal, water and salt.
3. Cook at boiling temperature (212° F.).
4. Watch the time by the clock, and always cook the full time prescribed, preferably longer.
5. Serve attractively.
6. 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.

6
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.

7
Suggestions for Holding Pasta
To serve immediately Drain, add sauce, and serve.
To hold for a short time for service later Drain, toss with a small amount of oil to prevent
sticking, cover, and hold in warmer
To serve as part of a salad 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 cover with cold water just long enough to
cool. The 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
To cook a day ahead for service in a heated dish Drain and cover with cold water just long enough
to cool. When pasta is cool, drain and toss lightly
with oil to prevent sticking or drying out. Cover
and refrigerate. When it is time to use the pasta,
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

Pasta Name Cooking Time for al dente

Lasagna 15 minutes
Bow Ties 11 minutes
Wagon Wheels 11 minutes
Linguine 10 minutes
Rigatoni 10 minutes
Spaghetti 10 minutes
Ziti 10 minutes
Fettuccine 8 minutes
Rotini 8 minutes
Elbow Macaroni 6 minutes
Noodles 6 minutes

LET’S DO IT!

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: Tools/equipment needed

 500g pasta  Burner Kettle
 Salt  Ladle
 Water  Colander

8
Procedure for Cooking Pasta
1. Put 4 quarter water per 500 g of pasta in a kettle. Add 1 ½ teaspoon salt.
2. 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.
3. 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:

SCORE CRITERIA
4 Follows correctly the procedures in preparing and cooking pasta
and performs the skill without supervision.
3 Follows correctly the procedures in preparing and cooking pasta
and performs the skill with some assistance or supervision.
2 Follows correctly the procedures in preparing and cooking pasta
with minor errors and performs the skill with some assistance
and/or supervision.
1 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

1. 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
2. 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
3. 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
4. Safe temperature
 Do not leave cooked food at room temperature for more than two hours
 Refrigerate promptly all cooked and perishable food preferably below 5 0C within four hours
 Do not store food too long even in the refrigerator.
9
  Thaw food inside the refrigerator, not at room temperature.
 Check internal temperature during cooking to assure proper end-point time and temperature has been
met to at least 70 OC/165 0F
 Reheat cooked food thoroughly to 70 OC/165 0F within two hours

ENHANCEMENT ACTIVITY

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

LET’S DO IT!

Directions: Given the recipe, prepare and present Fettuccine Alfredo following the procedures.

FETTUCINE ALFREDO

Ingredients:

1 cup heavy cream

2 tbsp butter
1 ½ lb. fresh fettuccine
1 cup heavy cream
6 tbsp. freshly grated parmesan cheese
salt to taste pepper to taste

Procedure:
1. Combine the cream and butter in a sauté pan. Bring to simmer, reduce by ¼ and remove from heat.
2. 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.
3. 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.
4. Add the remainder of the cream and cheese and toss to mix well.
5. Add salt and pepper to taste.
6. Plate and serve immediately

10
Your performance will be rated using the scoring rubric below:
SCORE CRITERIA
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 and Cereal Dishes

Techniques in Preparing Pasta before Plating

1. Pasta is best if cooked and served immediately. Try to cook pasta upon order.
2. If pasta is to be served immediately, just drain and do not rinse in cold water.
3. If pasta is to be used cold in salad, it is ready to be incorporated in the recipe as soon as it has cooled.
4. If pasta is to be held, toss gently with a small amount of oil to keep it from sticking.
5. Measure portions into mounds on trays. Cover with plastic film and refrigerate until service time.
6. 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

11
 ENHANCEMENT ACIVITY

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 manne
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

LET’S DO IT!

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
1 lb. lasagna
6 cups meat sauce
¾ lb. mozzarella cheese, shredded
4 tbsp. parmesan cheese, grated
salt to taste pepper to taste

Procedure:
1. Mix together the ricotta, parmesan and eggs then season to taste with salt and pepper.
2. Cook lasagna noodles. Lay them out in a single layer on oiled sheet pans.
3. Ladle a little meat sauce into the pan. Spread it across the bottom.
4. 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.
5. Continue making layers of noodles, ricotta, sauce and mozzarella until all ingredients are used. Top with
parmesan cheese.
6. 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:

I. Products: Very Good Fair Poor
Good (3) (2) (1)
(3)
1. General Appearance
a. attractive and appealing to appetite
b. pleasing and good color combination
c. ingredients cooked just right
d. correct consistency
2. Palatability
12
 a. Delicious
b. taste just right
3. Nutritive value
a. highly nutritious
II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while preparing the ingredients
b. . used only the proper and needed utensils and dishes
c. used time-saving techniques and devices
2. Cleanliness and sanitation
a. was well- groomed and properly dressed for cooking, used clean
apron, hair nets, hand towel and pot holder
b. Observed sanitary handling of food
3. 3. Conservation of nutrients
a. followed proper preparation and cooking procedures
b. followed the recipe correctly
Score: (maximum 42 points)
Comments:

ENHANCEMENT ACTIVITY

A. 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.
B. 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

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

Procedure:
1. 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.
2. Gradually add the mixture to the flour to make a ball of dough.
3. 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.
4. Knead the dough until it becomes smooth and elastic.
5. 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
6. Lightly flour dough circle; roll loosely on rolling pin.
7. Loosely roll the dough on a rolling pin.
8. Slide rolling pin out; press dough roll gently with hand and cut into strips of desired width with sharp knife.
Carefully unfold strips.
9. Cut the dough into strips of desired width.
13
 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.

SCORE CRIERIA
4 Follows correctly the procedures in preparing and cooking homemade pasta and
performs the skill without supervision.
3 Follows correctly the procedures in preparing and cooking homemade pasta and
performs the skill without some assistance or supervision.
2 Follows correctly the procedures in preparing and cooking homemade pasta with
minor errors and performs the skill with some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking homemade pasta and
performs the skill unsatisfactorily.

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
1. 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.
2. 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
14
 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.

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.
3. Fresh Pasta.
o 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.
o 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.

15
 4. 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.

Review of Learning Outcome 4

A. Explain the principle behind FIFO.
B. 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 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

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:

Dimension P E R F O R M A N C E L E V E L
Excellent Very Satisfactory Needs No Points
(4 pts.) Satisfactory (2 pts.) Improvem Attem Earne
(3 pts.) ent pt (0 d
(1 pt.) pt.)
1. Use of Uses tools and Uses tools Uses tools and Uses tools No
tools, equipment correctly and equipment and attemp
equipment and confidently at all equipment correctly and but equipment t
and materials times correctly less confidently incorrectly
and sometime and less
confidently confidently
most of the most of the
times time
2. Manifests very clear Manifests Manifests Manifests less No
Application understanding of the clear understanding of understanding of the attemp
of procedures step- by-step understandi the step-by-step step- by-step t
procedure ng of the procedure but procedure seeking
step- by- sometimes seeks clarification most of
step clarification the time
procedure
Works independently Works Works Works No
with ease and independent independently with independently but attemp
confidence at all times ly with ease ease and with assistance from t
and confidence others most of the
confidence sometimes time
most of the
time

16
3. Safety Observes safety Observes Observes safety Most of the time not No
work habit precautions at all safety precautions observing safety attemp
times precautions sometime precautions t
most of the
time
4.Completene Task is completed Task is Task is nearly Task is started but No
ss of Task following the completed completed not completed attemp
procedures in the following following the following the t
activity the procedures in the procedures in the
improvement/innovati procedures project plan project plan
ons in the
project plan
5. Time Work completed Work Work completed Work completed No
management ahead of time completed ___(mins./hours/da ___(mins./hours/day attemp
within ys) beyond s) beyond t
allotted
time
TOTAL POINTS

Great Job! You are now ready for the next lesson..

17