COMPETENCY-BASED LEARNING MATERIALS

SECTOR: TOURISM

QUALIFICATION:
COOKERY NC II

UNIT OF COMEPETENCY:
PREPARE STARCH DISHES

MODULE TITLE:
PREPARE STARCH DISHES

PREPARED BY: MISS MARLENE A. BALCO

 COOKERY
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Clean and maintain kitchen TRS512328
premises
Cleaning and maintaining kitchen
1.
premises

Prepare stocks, sauces and soups TRS512331

2. Preparing stocks, sauces and soups

Prepare appetizers TRS512381

3. Preparing appetizers
Prepare salads and dressing TRS512382
4. Preparing salad and dressing

Prepare sandwiches TRS512330

5. Preparing sandwiches
Prepare meat dishes TRS512383
6. Preparing meat dishes

Prepare vegetables dishes TRS512384

7. Preparing vegetable dishes

Prepare egg dishes TRS512385

8. Preparing egg dishes
Prepare starch dishes TRS512386
9. Preparing starch dishes
Prepare poultry and game dish(es) TRS512333
10. Preparing poultry and game dishes

Prepare seafood dishes TRS512334

11. Preparing seafood dishes

Prepare desserts TRS512335

12. Preparing desserts
Package prepared food TRS512340
13. Packing prepared food

Developed by: Marlene A. Balco

UNIT OF COMPETENCY : PREPARE STARCH DISHES

MODULE TITLE : PREPARING STARCH DISHES

MODULE DESCRIPTOR : 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

SUMMARY OF 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

LO1.PERFORM MISE EN PLACE

LO1. PERFORM 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.
Where necessary, raw ingredients are washed with clean potable water.

Developed by: Marlene A. Balco

LO2. 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
requirementsA variety of offal dishes are cooked according to standard recipes
6. Meats are carved using the appropriate tools and techniques
7. Ingredients are adjusted to meet special requests of customers
8. Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes
9. Workplace safety and hygienic procedures are followed according to enterprise and legal requirements

LO3. PRESENT STARCH DISHES

ASSESSMENT CRITERIA:

1. Suitable 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

LO4. 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

Developed by: Marlene A. Balco

 HOW TO USE THIS COMPETENCY- BASED LEARNING
MATERIALS

Welcome!
The unit of competency, prepare sandwiches is one of the competencies of COOKERY NC II a course which comprises the
knowledge, skills and attitudes required for a TVET trainer to possess. The module, preparing sandwiches contains training
materials and activities related to identifying learner’s requirements, preparing session plan, preparing basic instructional
materials and organizing learning and teaching activities for you to complete. In this module, you are required to go through a
series of learning activities in order to complete each learning outcome. In each learning outcome are Information Sheets, Self-
Checks, Task Sheets and Job Sheets. Follow and perform the activities on your own. If you have questions, do not hesitate to
ask for assistance from your facilitator.

Remember to:

 Read information sheets and complete the self-checks. Suggested references are included to supplement the materials
provided in this module.

 Perform the Task Sheets and Job Sheets until you are confident that your outputs conform 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. When you feel confident that you have had
sufficient practice, ask your trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and
Accomplishment Chart. You must pass the Institutional Competency Evaluation for this competency before moving to another
competency. A Certificate of Achievement will be awarded to you after passing the evaluation. You need to complete this module
before you can perform the module on Prepare Starch Dishes.

Developed by: Marlene A. Balco

LO1. PERFORM 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: The students/trainees must be provided with the following:

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Forms of pasta 
Projector (optional for lecture)  Long pasta Manuals
 Overhead  Short pasta 
Projector (Optional for lecture)  Designer pasta Books
 Television  Dried stuffed pasta 
and multimedia player  Flat pasta Video (CD)
 Whiteboard  Long and flat
with marker and eraser  Noodles
 Applicable -wheat noodles
equipment as prescribed by -egg noodles
Training regulations -rice noodles
 Electric, gas -cellophane
or induction ranges

Developed by: Marlene A. Balco

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 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,

Developed by: Marlene A. Balco

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
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

Developed by: Marlene A. Balco

 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.
Objectives

At the end of the module the learners are expected to:

1. perform mise‘en place;

2. prepare starch and cereal dishes; 3. present starch and cereal dishes; and
4. store starch and cereal dishes.

INFORMATION SHEET

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.

Developed by: Marlene A. Balco

 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.

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.

Developed by: Marlene A. Balco

 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

Developed by: Marlene A. Balco

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
• 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

3. 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.

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

Developed by: Marlene A. Balco

 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.

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

Developed by: Marlene A. Balco

 • 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

Developed by: Marlene A. Balco

 Self Check 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
1. This 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.

2. It refers partially hydrolyzed starches that are

prepared by dry roasting..

3.These 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.

4.These are starches that have been altered

physically or chemically, to modify one or
more of its key chemicals and/or physical
property.
5.This 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.

Developed by: Marlene A. Balco

ANSWER KEY:

1. POLYSACCHARIDE

2. DEXTRINIZATION

3. STARCHES

4. MODIFIED STARCHES

5. AMYLOSE

LO2. PREPARE STARCH DISHES

Developed by: Marlene A. Balco

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

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Forms of pasta 
Projector (optional for lecture)  Long pasta Manuals
 Overhead  Short pasta 
Projector (Optional for lecture)  Designer pasta Books
 Television  Dried stuffed pasta 
and multimedia player  Flat pasta Video (CD)
 Whiteboard  Long and flat
with marker and eraser  Noodles
 Applicable -wheat noodles
equipment as prescribed by -egg noodles
Training regulations -rice noodles
 Electric, gas -cellophane
or induction ranges
 Ovens,
including combi ovens
 Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders
 Food
processors
 Blenders

Developed by: Marlene A. Balco

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 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

Developed by: Marlene A. Balco

 METHODOLOGIES:

 Lecture/ demonstration
 Film viewing

ASSESSMENT METHODS:

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

Learning Outcome 2 Prepare and Cook Starch 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.

Developed by: Marlene A. Balco

 INFORMATION SHEET
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

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

Developed by: Marlene A. Balco

 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 Puddings, kakanin Bread pudding, majaBlanca,

sapin-sapin, kutchinta,
cassava bibingka

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

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.

Developed by: Marlene A. Balco

 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.

Developed by: Marlene A. Balco

 This picture is to be replaced.
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

Developed by: Marlene A. Balco

 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.
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
To serve as part of a 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.

Developed by: Marlene A. Balco

 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
To cook a day ahead for service in a heated dish 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

Cooking Time for al Cooking Time for al
Pasta Name Pasta Name
dente dente
Lasagna 15 minutes Ziti 10 minutes
Bow Ties 11 minutes Fettuccine 8 minutes
Wagon Wheels Rotini
11 minutes 8 minutes

Linguine Elbow
10 minutes 6 minutes
Macaroni
Rigatoni 10 minutes Noodles 6 minutes
Spaghetti 10 minutes

Developed by: Marlene A. Balco

 Self Check

Directions: Read and analyze the following statement/s, write TRUE if the statement is correct and write FALSE if the statement is
incorrect.

______________________1. 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.

______________________2. An example of flavored pasta is spinach noodles that are green

______________________3. 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.

______________________4. Thicker pasta shapes, such as fettuccine, work well with thinner sauces.

______________________5. 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.

______________________6. The faster starch-water dispersion is heated; the thicker it will be at the identical endpoint temperature.

______________________7. Flavored pasta is available in a variety of shapes in both the dried and fresh forms.

______________________8. Curing can be avoided by temperature control and constant stirring so the starch granules do not settle at
the bottom of the cooking pan.

______________________9. It is important to be familiar with different shapes of pasta so cooking times can be adjusted.

______________________10. Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for chunkier sauces

Developed by: Marlene A. Balco

ANSWER KEY:

1. TRUE

2. TRUE

3. TRUE

4.FALSE

5. TRUE

6. TRUE

7. TRUE

8.FALSE

9. TRUE

10. TRUE

Developed by: Marlene A. Balco

 JOB SHEET

A. 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

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:

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;

Developed by: Marlene A. Balco

 • 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.
• 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

Developed by: Marlene A. Balco

 JOB SHEET

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

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.

Your performance will be rated using the scoring rubric below:

Developed by: Marlene A. Balco

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.

Developed by: Marlene A. Balco

LO3. PRESENT STARCH DISHES

ASSESSMENT CRITERIA:

1.Suitable plate are selected according to enterprise standards

2.Starch dishes are presented hygienically and attractively using suitable garnishes and
side dishes
3.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: The students/trainees must be provided with the following:

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Forms of pasta 
Projector (optional for lecture)  Long pasta Manuals
 Overhead  Short pasta 
Projector (Optional for lecture)  Designer pasta Books
 Television  Dried stuffed pasta 
and multimedia player  Flat pasta Video (CD)
 Whiteboard  Long and flat
with marker and eraser  Noodles
 Applicable -wheat noodles
equipment as prescribed by -egg noodles
Training regulations -rice noodles
 Electric, gas -cellophane
or induction ranges
 Ovens,
including combi ovens

Developed by: Marlene A. Balco

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 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

Developed by: Marlene A. Balco

Developed by: Marlene A. Balco
METHODOLOGIES:

 Lecture/ demonstration
 Film Viewing

ASSESSMENT METHODS:

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

Developed by: Marlene A. Balco

Learning Outcome 3 Present Starch 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.

Developed by: Marlene A. Balco

 INFORMATION SHEET

PLATING AND PRESENTING PASTA DISHES

Developed by: Marlene A. Balco

What are the different ways to plate presentation?

The top food presentation and plating techniques

 Create height on the plate.
 Cut meat horizontally.
 Play with textures.
 Use contrasting colors.
 Match presentation to the restaurant theme.
 Choose the right plates.
 Serve smaller portion sizes.
 Use edible garnishes and decorations.

Developed by: Marlene A. Balco

 SELF CHECK

Directions: Arrange the following in chronological order the basic techniques before plating pasta. Write no’s.1-6 on the space
provided.

______ Pasta is best if cooked and served immediately. Try to cook pasta upon order.
______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 served immediately, just drain and do not rinse in cold water.
______If pasta is to be held, toss gently with a small amount of oil to keep it from sticking.
______To serve, place the desired number of portions in a china cap and immerse in simmering water to reheat.
Drain, plate, and add sauce.

______Measure portions into mounds on trays. Cover with plastic film and refrigerate until service time.

Developed by: Marlene A. Balco

ANSWER KEY:

1. 1
2. 3
3. 2
4. 4
5. 6
6. 5

Developed by: Marlene A. Balco

 A. Make an album of twenty different kinds of starch 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

Developed by: Marlene A. Balco

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:

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:

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

Developed by: Marlene A. Balco

 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 proper preparation and cooking
procedures

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 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:

Developed by: Marlene A. Balco

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.
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.

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.

LO4. STORE STARCH DISHES

Developed by: Marlene A. Balco

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:

LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 LCD Forms of pasta 
Projector (optional for lecture)  Long pasta Manuals
 Overhead  Short pasta 
Projector (Optional for lecture)  Designer pasta Books
 Television  Dried stuffed pasta 
and multimedia player  Flat pasta Video (CD)
 Whiteboard  Long and flat
with marker and eraser  Noodles
 Applicable -wheat noodles
equipment as prescribed by -egg noodles
Training regulations -rice noodles
 Electric, gas -cellophane
or induction ranges
 Ovens,
including combi ovens

Developed by: Marlene A. Balco

 LEARNING
EQUIPMENT SUPPLIES & MATERIALS
MATERIALS
 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

Developed by: Marlene A. Balco

 METHODOLOGIES:

 Lecture/ demonstration
 Film Viewing

ASSESSMENT METHODS:

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

Learning Outcome 4 Store Starch 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.

INFORMATION SHEET

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

Developed by: Marlene A. Balco

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
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.

Developed by: Marlene A. Balco

 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.

Developed by: Marlene A. Balco

 3. 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.

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.

Developed by: Marlene A. Balco

 SELF CHECK

A. Explain the principle behind FIFO.

Developed by: Marlene A. Balco

ANSWER KEY:

First In, First Out (FIFO) is a system for storing and rotating food. In FIFO, the food that has
been in storage longest (“first in”) should be the next food used (“first out”). This method
helps restaurants and homes keep their food storage organized and to use food before it goes
bad.

Developed by: Marlene A. Balco

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

Developed by: Marlene A. Balco

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

Developed by: Marlene A. Balco