Name: __________________________Date: __________

Grade: _____________________ Section: ___________

Prepare Cereals and Starch Dishes

(Perform Mise’en Place)
Learning Competency: (TLE_HECK10CD-If-5)

What I Need to Do

 Prepare the tools, equipment, and ingredients based on prescribed

standards
 Determine the sources and kinds of starch and cereals

 Identify the ingredients in the preparation of various types of starch

and cereal

Gearing Up

1. FIFO stands for

a. First in first out c. first in fight out
b. Fan in fan out d. fir in fit out
2. It refers to the starch that is originally derived from its plant source
a. Fresh starch c. modified starch
b. Purified starch d. natural starch
3. It is one of the properties of starch which has a resistance to flow of starch
and modified paste.
a. Gelatinization c. viscosity
b. Acidity d. stabilizing
4. Identify the function of starch for the given food recipes; sweet, sour,
palabok, kare-kare.
a. Binding and filling c. stabilizing
b. Thickening d. diluent
5. It is a long chain like molecules, sometimes called the linear fraction.
a. Amylose c. amylopectin
b. Granules d. gel
6. The entire Kernel is used in enriched flour
a. True
b. False
7. The whole grain form of rice is brown rice.
a. True
b. False
8. Pita bread is a type of leavened bread.
a. True
b. False
9. Which part of the kernel contains the plant's food supply?
a. Germ
b. Endosperm
c. Bran
10. The outer, edible protective coat found on a seed of a grain is
the endosperm.
a. True
b. False
Getting Better
 Gaining Mastery

PART 1
D. What is the importance of starch?
___________________________________________________________
___________________________________________________________
E. Why do you need starchy foods?
___________________________________________________________
___________________________________________________________
F. Which crops(cereals or legumes) are most registant or tolerant against
climate change and Why?
___________________________________________________________
___________________________________________________________
 Rubrics for Scoring

What I Need to Remember

 Make a research on the internet about the

benefit of cereal and starch. Have a
reflection about it.

Writer: Insert Name Here

School:
Division:
Illustrator: Insert Name Here
School:
Division:
 Answer Key

PRE-TEST
1. A
2. D
3. C
4. B
5. A
6. B
7. A
8. B
9. B
10.B

Writer: Insert Name Here

School:
Division:
Illustrator: Insert Name Here
School:
Division: