10

TLE-HE- COOKERY
Quarter 1 – Module 5:

PREPARE CEREALS AND

STARCH DISHES
TLE – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 5: Prepare Cereals and Starch Dishes
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Rhea Q. Diaz
Editor: Joseph S. Mapili
Reviewers: Jesusa Paladar & Jefferd Alegado
Typesetter: Joseph S. Mapili
Layout Artist: Jefferd Alegado
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita R. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.
Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
 10

TLE
Quarter 1 – Module 5:
Prepare Cereals and Starch
Dishes
Introductory Message
For the facilitator:

Welcome to TLE-10 Cookery Alternative Delivery Mode (ADM) Module on

Prepare Cereals and Starch Dishes!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social, and economic
constraints in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

ii
For the learner:

Welcome to TLE 10- Cookery Alternative Delivery Mode (ADM) Module on

Prepare Cereals and Starch Dishes!

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

This module has the following parts and corresponding icons:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

iii
 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part
of the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other
activities included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through
with it.
If you encounter any difficulty in answering the tasks in this module, do
not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You
can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
the nature of Cookery. The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse vocabulary
level of students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond with
the textbook you are now using.

The module covers only one lesson:

• Lesson 1 – Prepare Cereals and Starch Dishes

After going through this module, you are expected to:

1. discuss various types of starch and cereal dishes;
2. prepare sauces and accompaniments of selected starch and cereal
products; and
3. follow safety and hygienic practices while working in the kitchen.

What I Know

Direction: Read each statement carefully write T if the statement is true and F if
the statement is false. Write the correct answer on your notebook.(2 pts.each)

1. One of the properties of starch is viscosity which is the resistance to flow of

starch and modified starch paste.
2. Each type of starch has a specific endpoint temperature at which it will undergo
optimum viscosity.
3. Incompletely gelatinized starch will attain optimum starch paste viscosity or gel
strength.
4. If cooled too fast, the amylase will not have time to form the vital micelles
necessary for the three dimensional structure.
5. Sugar will delay or inhibit gelatinization of starch.

1
 Lesson
Prepare Cereals and
5 Starch Dishes
Cereals are usually starchy pods or grains. Cereals grains are the most
important group of crops in the world. In manufactured and processed foods, it plays
an obvious role in achieving the desired viscosity in such products as sauces, gravies
etc. Rice, wheat and corn are three most cultivated cereals in the world.
Starch is the most abundant organic substance on earth. Commonly found
in all forms of leafy green plants, located in the roots, fruit and grains. Source of up
to 80% calorie. Rice, corn, cassava, potato etc. Are some source of starch.

What’s In

Directions: Answer the following questions below. Write your answers on your test
notebook.

1. What are the methods of cooking starch and cereal dishes?

_________________________________________________________________________________

2. Why is Safety and hygienic practices in the kitchen important?

_________________________________________________________________________________

Notes to the Teacher

This contains helpful tips or strategies that will
help you in guiding the learners. The following are
information that would lead to the activities and
assessment. Some activities may need your own
discretion upon checking, or you may use rubric
if provided. Please review the activities and
answer keys and amend if necessary.

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 What’s New

Can You Guess the Missing Words?

Guess the word based on the given definition in each number. Write the missing
letters of the word inside the letter blocks below the definition. Write your answers
on your test notebook.

1. A pale powder obtained from starch, used mainly as an adhesive.

D X R N

3. It is an Italian phrase that means ―”to the tooth.”

A d n e

4. Results if there is too much liquid in relation to the starch

W ak G l

What is It

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).

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 • 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 Sauces: Sweet sour,
fillings and soups lechon, lumpia, kare-kare,
palabok

Pie filling: mango, buko,

apple, pineapple

Soups: Arrozcaldo, cream

soups.

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 Gelling Puddings, kakanin Bread pudding,
majaBlanca, sapin-sapin,
kutchinta, cassava
bibingka
Binding and filling Meat loaves and meat Luncheon meat, hot dogs,
emulsions Vienna sausage, chicken
nuggets, chicken balls,
Ukoy, tempura
Stabilizing Beverage, syrup, salad Chocolate drinks, fruits
dressing drinks, yogurt drinks,
cooked dressings
Moisture retaining Cake fillings, candies Cake rolls, cream fillings
Coating or ducting Breads, confectionery, Pan de sal, Biscuits,
pastries 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

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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.

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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 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 Drain and cover with cold water just
heated dish long enough to cool. When pasta is cool,
drain and toss lightly with oil to prevent
sticking or drying out. Cover and

7
 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 Pasta Name Cooking Time for
al dente al dent
Lasagna 15 minutes Ziti 10 minutes
Bow Ties 11 minutes Fettuccine 8 minutes
Wagon Wheels 11 minutes Rotini 8 minutes
Linguine 10 minutes Elbow Macaroni 6 minutes
Rigatoni 10 minutes Noodles 6 minutes
Spaghetti 10 minutes

What’s more

Directions: Given the different recipes, perform the suggested activity below. Your
product and performance will be evaluated using the given rubric.
Let any member of the family to guide and check your performance. You may
also take photo/video if gadget is available to prove that you have performed the
task. The said family member must check/monitor your performance and
accomplish the Scoring Rubrics/Checklist provided below after the activity.

How to Cook Pasta?

Materials needed:

500g pasta
Salt
Water

Tools/equipment needed:

Burner
Kettle
Ladle
Colander

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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:

Follows correctly the procedures in preparing and cooking pasta

4
and performs the skill without supervision.

Follows correctly the procedures in preparing and cooking pasta

3
and performs the skill with some assistance or supervision.

Follows correctly the procedures in preparing and cooking pasta

2 with minor errors and performs the skill with some assistance
and/or supervision.

Was not able to follow the procedures in preparing and cooking

1
pasta and was not able to perform the skill.

PERFORMANCE CHECKLIST 1 2 3 4
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.

Score:

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.

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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 50C
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-point time
and temperature has been met to at least 700C/1650F
* Reheat cooked food thoroughly to 700C/1650F within two hours

What I Have Learned

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.

10
Factors Affecting Starch Paste Viscosity and Starch Gel Strength

Stress or other factor

Kind and Amount of Starch
Heating rate.
Endpoint Temperature
Cooling and storage conditions
Ingredients added (acid, enzyme, sugar, fat and emulsifiers

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. 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.
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.

What I Can Do

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
Compiled properly (20) recipes of starch and
50
cereal dishes in a very attractive manner
Compiled properly (16-19) recipes of starch
40
and cereal dishes in an attractive manner
Compiled properly (10-15) recipes of starch
30
and cereal dishes in simple manne
Compiled properly (6-9) recipes of starch and
20
cereal dishes in simple manner
Compiled less than 6 recipes of starch and
10
cereal dishes in disorganized manner

11
 Assessment

Direction: Read each statement carefully write T if the statement is true and F if
the statement is false. Write the correct answer on your notebook.
1. One of the properties of starch is viscosity which is the resistance to flow of starch
and modified starch paste.
2. Each type of starch has a specific endpoint temperature at which it will undergo
optimum viscosity.
3. Incompletely gelatinized starch will attain optimum starch paste viscosity or gel
strength.
4. If cooled too fast, the amylase will not have time to form the vital micelles
necessary for the three dimensional structure.
5. Sugar will delay or inhibit gelatinization of starch.
6. Thinning of gel problem is usually encountered when using acid or acid
ingredients such as lemon or vinegar.
7. The pasta cooking should be stopped when the pasta still feels firm to the bite,
not soft and mushy.
8. 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.
9. Food handlers must wear complete cooking outfit and use disposable gloves for
direct food contact.
10. Use the same equipment and utensils for handling raw foods

Additional Activities

Directions: Given the recipe, prepare and present Fettuccine Alfredo following the
procedures. Your product and performance will be evaluated using the given rubric.

Let any member of the family to guide and check your performance. You may
also take photo/video if gadget is available to prove that you have performed the
task. The said family member must check/monitor your performance and
accomplish the Scoring Rubrics/Checklist provided below after the activity.

Ingredients:
cup heavy cream
2 tbsp butter
1 ½ lb. fresh fettuccine

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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.

Your performance will be rated using the scoring rubric below:

Follows correctly the procedures in preparing and cooking starch
4 dish and performs the skill without supervision and with initiative
and adaptability to problem situations.

Follows correctly the procedures in preparing and cooking starch

3 dish and performs the skill satisfactorily without assistance or
supervision.

Follows correctly the procedures in preparing and cooking starch

2 dish with minor errors and performs the skill satisfactorily with
some assistance and/or supervision.

Was not able to follow the procedures in preparing and cooking

1
starch dish and performs the skill unsatisfactorily.

PERFORMANCE CHECKLIST 1 2 3 4
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.
Score:

13
References
https://en.wikipedia.org/wiki/Temperature
https://g.co/kgs/LTq5Nm
https://en.wikipedia.org/wiki/Recipe
https://g.co/kgs/voYb9H
https://g.co/kgs/udReTp
https://www.collinsdictionary.com/dictionary/english/starchy
https://www.123rf.com/photo_121617121_stock-vector-macaroni-types-set-
collection-of-pasta-shapes-can-be-used-for-topics-like-food-italian-cuisine-
cooki.html

For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net

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