Cookery: Quarter 1 - Module 1: Prepare Eggs, Cereals and Starch Dishes

10
COOKERY
Quarter 1 – Module 1:
Prepare Eggs, Cereals and Starch
Dishes
1
Cookery – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 1: Prepare Eggs, Cereals and Starch Dishes
First Edition, 2019
Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalties.
Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this book are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.
Published by the Department of Education

Secretary:
Undersecretary:
Assistant Secretary:
Development Team of the Module

Writers: Alma G. Almeyda
Editor:
Reviewers: Janelet E. Fuentes, Dr. Anicia J. Villaruel
Illustrators: Rymon Jared G. Sayson, Red Mahonri G. Sayson
Proofreaders: Name
Management Team: Name of Regional Director
Name of CLMD Chief
Name of Regional EPS In Charge of LRMS
Name of Regional ADM Coordinator
Name of CID Chief
Name of Division EPS In Charge of LRMS
Printed in the Philippines by ________________________
Department of Education – Bureau of Learning Resources (DepEd-BLR)
Office Address: ____________________________________________

____________________________________________
Telefax: ____________________________________________
E-mail Address: ____________________________________________
2
10
Cookery
Quarter 1 – Module 1:
Prepare Egg, Cereals and Starch
Dishes
3
Introductory Message
For the facilitator:
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on

Prepare Eggs, 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.
For the learner:
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM)

Module on Prepare Eggs, Cereals and Starch Dishes!
The hand is one of the most symbolized part of the human body. It is often
used to depict skill, action and purpose. Through our hands we may learn, create
and accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!
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.
4
This module has the following parts and corresponding icons:
What I Need to This will give you an idea of the skills or

Know competencies you are expected to learn in
the module.
What I Know This part includes an activity that aims to

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

link the current lesson with the previous
one.
What’s New In this portion, the new lesson will be

introduced to you in various ways such as
a story, a song, a poem, a problem opener,
an activity or a situation.
What is It This section provides a brief discussion of

the lesson. This aims to help you discover
and understand new concepts and skills.
What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
What I Have This includes questions or blank

Learned sentence/paragraph to be filled in to
process what you learned from the lesson.
What I Can Do This section provides an activity which will

help you transfer your new knowledge or
skill into real life situations or concerns.
Assessment This is a task which aims to evaluate your

level of mastery in achieving the learning
competency.
Additional In this portion, another activity will be

Activities given to you to enrich your knowledge or
skill of the lesson learned. This also tends
retention of learned concepts.
5
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!
What I Need to Know
What was the very first food that you have cooked? How was your experience
when you cooked it? Have you tried preparing and cooking egg, and have you
cooked it in different ways? We often hear that once you know how to cook egg then
eventually, you can be a good cook! But you know, egg has a lot to offer not just its
nutritional value but as well as the many different methods of cooking it. As you go
on with this module you will discover that this food is not only a source of protein,
but there are more to explore and learn. Egg as well is one of the best partners with
other types of dish like our starch-based dishes, and most starchy products are
blended with eggs.
This quarter will provide you learners, the essential knowledge and
opportunities to develop your skills and gain understanding in the preparation,
cooking, presentation, and storing eggs, cereals and starch dishes. You will be able
to know the needed tools and equipment and learn their specific function and use.
Differentiated activities and even hands-on activities which are within your
6
capabilities and resources, even without the direct supervision of your teacher are
provided so that you will not only learn but you will enjoy doing what you are
learning.
Key Concepts
1. In cookery, egg refers to poultry or fowl products. Eggs may be eaten cooked
in shell, fried or poached or may be combined with other ingredients to
produce another dish. In baking, egg acts both as an emulsifier and
leavener.
2. The egg’s protective coating or mucin layer which aids in the maintenance of
its freshness by covering the small holes in the shell is called bloom. Bloom
is removed during washing so it is not advisable to wash eggs prior to
storage unless it is very dirty. Removal of the mucin layer will expose the
holes making the egg susceptible to bacterial penetration and dehydration,
thus hastening deterioration of its quality.
3. Eggs are produced commercially in farms with a few hundred laying

chickens, or in a large laying complexes with thousands of layers. Small and
micro-sized backyard poultry either in small poultry cages or as free-range
chickens are also producing eggs. Egg is indeed a convenient food for any
meal in and out of the house.
4. 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.
5. 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 staple of man throughout the world are basically starchy foods,
such as rice, corn, cassava, wheat, potato and others.
6. 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.
The module is divided into eight lessons, namely:
7
 Lesson 1 – Prepare Egg Dishes
 Lesson 2 – Prepare and Cook Egg Dishes
 Lesson 3 – Present Egg Dishes
 Lesson 4 – Prepare Cereals and Starch Dishes
 Lesson 5 – Prepare Starch and Cereal Dishes
 Lesson 6 – Present Starch and Cereal Dishes
 Lesson 7 – Storing Starch and Cereal Dishes
After going through this module, you are expected to:
1. identify an egg’s components and its nutritive value

2. identify and prepare ingredients according to standard recipes
3. identify the market forms of eggs
4. explain the uses of eggs in culinary arts cook egg dishes in accordance with
the prescribed standard
5. select suitable plates according to standards
6. present egg dishes hygienically and attractively using suitable garnishing
and side dishes sequentially within the required time frame rate the finished
products using rubrics
7. identify the ingredients in the preparation of various types of starch and
cereal dishes
8. cook various types of starch and cereal dishes
9. prepare sauces and accompaniments of selected starch and cereal products
10. follow safety and hygienic practices while working in the kitchen present
starch dishes with suitable plating and garnishing according to standards
11. store starch and cereal at appropriate temperature
12. maintain optimum freshness and quality of starch and cereal dishes
according to standards
13. store starch and cereal according to standard operating procedures
8
What I Know
Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. What is the first thing you should do before you start working with food?
A. wash your hands C. clean the kitchen
B. preheat the oven D. measure ingredients
2. When following a recipe, which is the most helpful practice to acquire?
A. only read one step at a time
B. don't preheat oven in advance
C. be creative with suggested equipment
D. carefully read the recipe through, twice
3. Which of the following are the right step by step procedures in manual
dishwashing?
A. Drain and air-dry, scrape and pre-rinse, rinse, sanitize, and wash dishes
B. Rinse, scrape and pre-rinse, wash, drain, air-dry and sanitize dishes
C. Scrape and pre-rinse, rinse, wash, sanitize, drain and air-dry dishes
D. Scrape and pre-rinse, wash, rinse, sanitize, drain and air-dry dishes
4. What do you use for turning and lifting eggs, pancakes and meat on griddles,
grills, sheet pans, and the like?
A. Measuring spoon C. Slotted Turner/Turner
B. Rubber scraper D. Wooden spoon
5. What do you call to the egg’s outer covering which accounts for about 9 to 12 %
of its total weight depending on egg size?
A. Chalaza C. Shell
B. Germinal disc D. Yolk
6. Which part on the egg contains yellow to yellow - orange portion which makes up
to about 33% of the liquid weight of the egg?
A. Chalaza C. Germinal disc
B. Shell D. Yolk
7. What is the function of the chalaza in an egg?
A. It anchors the yolk in place in the center of the thick white.
B. It produces by the oviduct.
C. It forms the ovary.
B. It seals the pores.
8. What do you call to the method of cooking egg when the egg is fried on one side
with hot grease spooned over the top?
A. Basted Egg C. Over Easy
B. Over Hard D. Sunny Side up
9
9. What do we call to the effective way to make preparation and cooking easy?
A. Mise’ En Place C. Priority Task
B. Preparation D. Prepping
10. Which tool will help them drain the washed and cooked pasta?
A. canister C. mixing bowl
B. colander D. soup bowl
11. What is the appropriate tool to separate course particles of flour, baking powder
and other powdered ingredients to retain finer textures?
A. colander C. strainer
B. sifter D. wire whip
12. Which statement will best describe the relation of starch with cereals and
tubers?
A. Starch and cereals have no direct relation with tubers
B. Tubers are underground plants and don’t have any component
C. Starch and cereals basically come from green leafy vegetables
D. Starch exists in nature as the main component of cereals and tubers
13. How do we classify starches based on its plant sources?
A. Commercial Starch C. Native Starch
B. Modified Starch D. Purified Starch
14. How do starches function in cakes and other pastries?
A. binding and filling C. diluent
B. coating and ducting D. moisture retaining
15. What does al dente or “to the tooth mean?
A. Timing depends on the kind of flour used
B. Half a minute extra is enough to overcook pasta
C. Cooking times differ for every shape and size of pasta
D. The cooking should be stopped when the pasta feels firm to the bite
10
Lesson
1 Prepare Egg Dishes
What’s In
After going through this lesson, you are expected to:
1. identify tools, utensils and equipment needed in egg preparation;

2. clean, sanitize and prepare tools, utensils and equipment needed in
preparing egg dishes;
3. identify egg components and its nutritive value; and
4. identify ingredients according to standard recipe.
In the preparation of egg dishes, the first consideration is to identify

the needed tools and equipment; how to use them, and how to properly
clean and sanitize them after use.
The physical structure and composition of egg is also an important

aspect, as we normally distinguish three parts of an egg as the shell, the egg
white and the egg yolk. But a closer scrutiny reveals a much more detailed
structure of an egg.
Eggs are indeed one of the nature’s complete food. It contains high
quality protein with all the essential amino acids, all of the vitamins except
Vitamin C and many minerals. Egg products are particularly good for
fortifying food low in protein quality. Except for mother’s milk, eggs provide
the best protein naturally available. Egg protein is often used as a reference
standard for biological values of their proteins.
Let’s have a review!
11
Directions: Name the following pictures and tell whether the picture is tool
or equipment. Use a separate sheet to record your answer.
Name tool or equipment
1. ____________________ ____________________
photo by Alma G. Almeyda
2. ____________________ ____________________
3. ____________________ ____________________
4. ____________________ ____________________
5. ____________________ ____________________
6. ____________________ ____________________
12
7. ____________________ ____________________
8. ____________________ ____________________
9. ____________________ ____________________
10. ____________________ ____________________


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.
13
What’s New
Eggs-plorer! What makes up an egg?
Technical-Vocational-Livelihood Home Economics COOKERY Manual Module 2 of 2
Directions: Tell which part of the egg is being described in the following
statement. Refer to the illustration on the other page and use a separate
sheet of paper to write your answer.
1. This is the part of the egg that protects the yolk from breaking.
2. This is the ropey strands of egg white at both sides of the egg, which anchors
the yolk in place in the center of the thick white.
3. This is the empty space between the white and shell at the large end of the
egg which is barely existent in newly lay egg.
4. It is the egg’s outer covering which serves as the first line of defense against
bacterial contamination.
5. It is the narrow fluid layer next to the shell membrane.
14
What is It
Tools, Utensils and Equipment Needed in Egg Preparation
Kitchen Tools
1. Channel Knife – a small hand tool used generally in decorative works such as
making garnishes.
2. Colander – a perforated bowl of varying sizes made of stainless steel, aluminum
or plastic, used to drain, wash or cook ingredients from liquid.
3. Offset spatula – a broad – bladed implement bent to keep the hand off hot
surfaces. It is used for turning and lifting eggs, pan cakes, and meats on griddles,
grills, sheet pans, and the likes and also used to scrape and clean griddles.
4. Pastry Brush – a small implement used to brush the surface of unbaked
pastries or cookies with egg white, egg yolk or glaze.
5. Rubber spatula or scraper – a broad flexible plastic or rubber scraper, that is
rectangular in shape with a curve on one side. It is used to scrape off all the
contents of bowls and pans from the sides and fold in beaten eggs in batter or
whipped cream.
6. Sieve – a screen – type mesh supported by a round metal frame used for sifting
dry ingredients like starch and flour.
7. Spoons: solid, slotted and perforated – large stainless spoons holding about 3
ounces used for mixing, stirring, and serving. Slotted and perforated spoons are
large, long-handled spoons with holes in the bowl used to remove larger solid
particles from liquids.
8. Wire whip or Whisk – a device with loops of stainless-steel wire fastened to a
handle. It is used for blending, mixing, whipping eggs or batter, and for blending
gravies, sauces, and soups.
Kitchen Utensils
1. Egg Poacher – A miniature Bain Marie with an upper dish containing
indentations each sized to hold an egg or contains separate device for poaching.
2. Omelet Pan – a heavy-based frying usually of cast iron or copper, with rounded
sloping sides used exclusively for omelets and never washed after used but cleaned
with absorbent paper.
3. Measuring cup - a kitchen utensil used for measuring liquid or bulk solid
cooking ingredients such as flour and sugar
15
4. Measuring spoon - used to measure an amount of an ingredient, either liquid or
dry, when cooking. Measuring spoons may be made of plastic, metal, and other
materials.
5. Sauce pan - deep cooking pan with a handle used primarily for cooking sauce.
6. Mixing bowl - these containers have smooth, rounded interior surfaces with no
creases to retain some mixture and is used for mixing ingredients.
Kitchen Equipment
1. Oven - a chamber or compartment used for cooking, baking, heating, or drying.
2. Electric mixer - A hand-held mixer which usually comes with various
attachments including a whisk attachment for whisking cream, batters and egg
whites, and sugar.
3. Refrigerator - a kitchen appliance where you store food at a cool temperature.
Cleaning and Sanitizing Tools and Equipment

A cleaning program that is an overall system should be prepared to organize
all your cleaning and sanitizing tasks. The program should also help identify your
cleaning needs, set up a master cleaning schedule, select the supplies and tools to
use, and train yourselves to make the best of your skills.
Cleaning is the removal of visible soil while sanitizing means reducing the
number of harmful microorganisms by using very hot water or a chemical
sanitizing solution. To be effective, cleaning and sanitizing must be two-step
process. Surfaces must first be cleaned and rinsed before being sanitized.
Manual Dishwashing Procedures

1. Scrape and pre-rinse.
The purpose of this step is to keep the wash water cleaner longer.
2. Wash
Use warm water at 1100F to 1200F and a good detergent. Scrub well with a
brush to remove all traces of leftover and grease.
3. Rinse.
Use clean warm water to rinse off detergent. Change the water frequently, or
use running water with an overflow.
4. Sanitize.
Place utensils in rack and immerse in hot water at 1700F for thirty seconds.
(A gas or electric heating element is needed to hold water at this
temperature.)
5. Drain and air-dry.

Do not towel-dry. This may contaminate utensils.
Physical Structure and Composition of Egg
16
1. Shell. The egg ‘s outer covering, the shell, accounts for about 9 to 12 % of
its total weight depending on egg size. The shell is the egg ‘s first line of
defense against bacterial contamination.
2. Air cell. This is the empty space between the white and shell at the large
end of the egg which is barely existent in newly laid egg.
3. Albumen/Egg white. Albumen, also called egg white, accounts for most of
an egg‘s liquid weight, about 67%. This is produced by the oviduct and
consists of four alternating layers of thick and thin consistencies. From the
yolk outward, they are designated as the inner thick or chalaziferous white,
the inner thin white, the outer thick white and the outer thin white. The
outer thin white is a narrow fluid layer next to the shell membrane. The
outer thick white is a gel that forms the center of the albumen. The inner
thin white is a fluid layer located next to the yolk.
4. Chalaza. This is the ropey strands of egg white at both sides of the egg,
which anchor the yolk in place in the center of the thick white. The more
prominent the chalazae the fresher is the egg.
5. Germinal Disc. This is the entrance of the latebra, the channel leading to
the center of the yolk. The germinal disc is barely noticeable as a slight
depression on the surface of the yolk. Since table eggs are not fertilized, this
is not as easy to recognize as when the egg is fertilized.
6. Membranes. There are two kinds of membranes, one just under the shell
and the other covering the yolk. These are the shell membrane and the
vitelline membrane. Just inside the shell are two shell membranes, inner
and outer. The air cell formed due to the contraction of egg as it cools, is
found between the two layers of this shell membrane. The outer membrane
sticks to the shell while the inner membrane sticks to the albumen. During
storage, the egg losses water by evaporation, causing the air cell to enlarge.
The vitelline membrane is the covering that protects the yolk from breaking.
The vitelline membrane is weakest at the germinal disc and tends to become
more fragile as the egg ages.
7. Yolk. The yolk or the yellow to yellow- orange portion makes up about 33% of
the liquid weight of the egg. The egg yolk is formed in the ovary. On the
surface of the yolk, there is a small white spot about 2 mm in diameter. This
is the germinal disc and it is present even if the egg is infertile. In infertile
eggs, the germinal disc contains the genetic material from the hen only but
when fertilized, it contains the zygote that will eventually develop into a chick.
The yolk material serves as a food source for embryonic development. It
contains all the fat in the egg and a little less than half of the protein.
Composition of an Egg
% % Water % Protein % Fat % Ash

Whole Egg 100 65.5 11.8 11.0 11.7
Albumen 58 88 11.0 0.2 0.8
Yolk 31 48 17.5 32.5 2.0
17
Egg quality
Egg quality has two general components: shell quality (exterior quality) and
interior egg quality. Interior egg quality has direct bearing on the functional
properties of eggs while shell quality has direct influence on microbiological quality.
Egg Grading or Candling. Grading is a form of quality control used to classify eggs
for exterior and interior quality. In the Philippines, the grade designations are;
https://www.slideshare.net/powerofknowledge3/egg-cookery
AA - yolk is firm and the area covered by the white is small; there is a large
proportion of thick white to thin white
A - yolk is round and upstanding; the thick white is large in proportion to the
thin white and stands fairly well around the yolk
B- the yolk is flattened and there is about as much or more thin white as thick
white
C- not sold in stores; may be used in prepared mixes
Egg Size. Several factors influence the size of the egg: breed, age of hen, weight,
feed and environmental factors. Native chickens have much smaller eggs than
commercial breeds. Some commercial breeds have bigger eggs than others. Of the
same breed, new layers tend to have smaller eggs compared to older hens. Pullets
that are significantly underweight at sexual maturity will also produce small eggs.
Better fed hens lay larger eggs than underfed ones. The environmental factors that
lead to smaller eggs are heat, stress and overcrowding.
The egg sizes are Jumbo, Extra Large, Large, Medium, Small and Peewee. Medium,
Large, and Extra Large are the sizes commonly available.
18
Believe it or not…
 two large eggs equal a serving
 each egg contains approximately 80 calories
 The six sizes of eggs are based on weight per dozen.
 Brown shelled eggs have the same nutritional value as
white shelled eggs
 If there is less than 7 cents difference between two sizes of
eggs, the best buy is the larger size.
Independent Activity 1
19
Directions: Choose the correct answer from the list of words in the box. Use
a separate answer sheet.
Colander Sieve Electric Mixer Mixing bowl
Pastry Brush Oven Sauce pan Channel Knife
Offset spatula Egg Poacher Measuring cup
1. It is a perforated bowl of varying sizes made of stainless steel, aluminum or

plastic, used to drain, wash or cook ingredients from liquid.
2. It is a screen – type mesh supported by a round metal frame used for sifting dry
ingredients like starch and flour.
3. It is a hand-held kitchen appliance which usually comes with various
attachments including a whisk.
4. It is a small hand tool used generally in decorative works such as making
garnishes.
5. It is a small implement used to brush the surface of unbaked pastries or cookies
with egg white, egg yolk or glaze.
6. It is a chamber or compartment used for cooking, baking, heating, or drying.
7. It is a broad – bladed implement bent to keep the hand off hot surfaces. It is
used for turning and lifting eggs, pan cakes, and meats griddles.
8. It is a kitchen utensil used for measuring liquid or solid cooking ingredients
such as flour and milk.
9. It is a miniature Bain Marie with an upper dish containing indentations each
sized to hold an egg or contains separate device for poaching.
10. It is a deep cooking pan with a handle used primarily for cooking sauce.
Independent Assessment 1
Directions: Choose at least one kitchen tool, one kitchen utensil and one
kitchen equipment that you are most familiar with and explain their uses or
functions. Write your answer on a separate sheet of paper.
At this point of your learning, you will be asked to clean and sanitize your
kitchen tools and utensils at home. How may I know if you were really performing
it? Well, here are your options;
First, simply record this task on a video and send it to me via messenger or
Second, take a picture and send it to me via messenger or
Third, write your experience in a separate sheet of paper
20
Your performance will be rated using the Scoring Rubrics below:
4 Follows correctly the procedures in cleaning and sanitizing tools
and equipment and performs the skill without supervision and with
initiative and adaptability to problem situations.
3 Follows correctly the procedures in cleaning and sanitizing tools
and equipment and performs the skill satisfactorily without
assistance or supervision.
2 Follows the procedures in cleaning and sanitizing tools and
equipment with minor errors and performs the skill satisfactorily
with some assistance and/or supervision.
1 Was not able to follow the procedures in cleaning and sanitizing
tools and equipment and performs the skill unsatisfactorily.
Directions: Study the following statements carefully. Answer True for the
correct ones and False for the incorrect. Use a separate sheet to record your
answer.
1. Ware washing is the process of washing and sanitizing dishes, glassware,

flatware, and pots and pans either manually or mechanically.
2. Sanitizing is the removal of visible soil.
3. Cleaning means reducing the number of harmful microorganisms by using very
hot water or a chemical sanitizing solution.
4. Many cleaning agents are harmful. Their contact with your skin or eyes or
breathing in the fumes can cause a serious illness.
5. Towel-drying may contaminate utensils.
6. The steps in washing dishes by machine are the same as in the manual
methods. Except that the machine does the washing, rinsing, and sanitizing.
7. The purpose of sanitizing is to keep the wash water cleaner longer.
8. Scrub well with a brush to remove all traces of leftover and grease.
9. Use clean warm water to rinse off detergent.
10. Mechanical ware washing requires a dish-washing machine capable of
washing, rinsing, and drying dishes, flatware, and glassware.
Directions: Draw this figure of an egg on a separate sheet of paper and

name its different part.
21
Technical-Vocational-Livelihood Home Economics COOKERY Manual Module 2 of 2
Minute to Write It
Directions: On a separate answer sheet, write whether you agree or disagree

to the following statements and justify your answer.
1. Egg is a complete food.
2. Egg is composed of the shell, egg white and egg yolk.
What I Have Learned
1. In preparing and cooking egg and egg-based dishes it is helpful to the specific
functions of the different kitchen tools, utensils and equipment.
2. A cleaning program that is an overall system should be prepared to organize
all your cleaning and sanitizing tasks.
3. Eggs are poultry products from chicken, ducks and quail that are eaten as
food. Chicken eggs is the most widely consumed type of eggs in the world.
4. Egg is one of nature’s complete food.
5. Eggs are protein foods. Fresh eggs contain all the vitamins except Vitamin C.
6. Eggs are composed of several distinct parts.
7. Eggs are graded for quality using a process called candling.
22
8. Eggs are graded by size and quality.
What I Can Do
1. Will you open or crack an egg? Then try to identify the different parts
of it based on what you have learned from this lesson. If opportunity
permits, please send me a video or just record your observation on a
2. Since the egg shell is not an edible part but contains calcium, and can
be a good source of fertilizer. Please don’t discard the egg shells and
use them to add as fertilizer to your plants at home. Or, if, you don’t
have plants, may I challenge you to have one? I will be very happy to
see you growing and taking care a plant.
REFLECTIVE QUESTIONS:
Directions: Please answer the following questions honestly. I want to know

your real feelings. Use a separate sheet to record your reflection.
1. Do you like using eggs as a dish or ulam? Why or why not?
2. What are the recipes you have tried eating which are egg-based?
3. In this time of pandemic, have you found eggs become your regular dish?
4. How do you appreciate egg as part of your daily diet?
Assessment
1. What do you do when you have finished using a knife?

A. put it away immediately
B. put it in the sink to soak
C. washes it individually in the sink, rinse it, dry it and put it away
D. places it behind the taps and washes it with your other dishes
2. Which kitchen appliance is used to store food at room temperature?
A. electric blender C. oven
23
B. electric mixer D. Refrigerator
3. Which kitchen tool is used for blending, mixing, whipping eggs and batter; and
for blending gravies sauces and soups?
A. ladle C. whisk
B. spaghetti server D. yolk separator
4. Which is the process of reducing the number of harmful microorganisms by
using very hot water or a chemical sanitizing solution?
A. cleaning C. sanitizing
B. dishwashing D. scraping
5. Which refers to the process of washing and sanitizing dishes, glassware,
flatware, pots and pans either manually or mechanically?
A. cleaning and sanitizing C. mechanical dishwashing
B. manual dishwashing D. ware washing
6. What do you call to the covering that protects the yolk from breaking?
A. air cell C. membrane
B. chalaza D. vitelline
7. Which part of the is the yellow to yellow- orange portion makes up about 33% of
the liquid weight of the egg?
A. albumin C. shell
B. membrane D. yolk
8. Which is the empty space between the white and shell at the large end of the egg
which is barely existent in newly laid egg?
A. air cell C. latebra
B. germinal disk D. vitelline
9. What do you call to the egg’s outer covering?
A. albumin C. shell
B. membrane D. yolk
10. Which is also called egg white?
A. albumin C. shell
B. membrane D. yolk
11. Which is the entrance of the latebra, or the channel leading to the center of the
yolk?
A. germinal disk C. outer shell membrane
B. inner shell membrane D. yolk
12. What do you call to the ropey strands of egg white at both sides of the egg,
which anchor the yolk in place in the center of the thick white?
A. air cell C. shell membrane
B. chalaza D. vitelline
13. Which refers to the main poultry or fowl products?
A. albumin C. egg
B. chicken breast D. gizzard
14. Where do the egg yolk is formed?
A. embryo C. latebra
B. germinal disk D. ovary
15. How do you grade the yolk when it is firm and the area covered by the white is
small and there is a large proportion of thick white to thin white?
A. A C. B
B. AA D. C
24
Additional Activities
Directions: The Table shows the Nutrient Content of a Large Egg.

Refer to this table and answer the questions that follow. Use a
separate sheet to write your answer.
Nutrient (unit) Whole Egg Egg White Egg Yolk
Calories (kcal) 72 17 55
Protein (g) 6.3 3.6 2.7
Carbohydrate (g) 0.36 0.24 0.61
Total fat (g) 4.8 0.06 4.5
Monounsaturated fat 1.8 0 2
(g)
Polyunsaturated fat (g) 1 0 0.72
Saturated fat (g) 1.6 0 1.6
Trans fat (g) 0.02 0 0.02
Cholesterol (mg) 186 0 184
Choline (mg) 126 0.4 116
Riboflavin (mg) 0.2 0.15 0.09
Vitamin B12 (mcg) 0.45 0.03 0.33
Folate (mcg) 24 1 25
Vitamin D (IU) 41 0 37
Vitamin A (IU) 270 0 245
Vitamin B 6 (mg) 0.09 0 0.06
Thiamin (mg) 0.02 0 0.03
Vitamin E (mg) 0.5 0 0.44
Selenium (mcg) 15.4 6.6 9.5
Phosphorous 99 5 66
Iron (mg) 0.88 0.03 0.46
Zinc (mg) 0.65 0.01 0.39
Calcium (mg) 28 2 22
Sodium (mg) 71 55 8
Potassium (mg) 69 54 19
Magnesium (mg) 6 4 1
Guide Questions:
1. How much Cholesterol (mg) does a whole egg contain?
2. Which has the higher sodium content, egg white or egg yolk?
3. Which part of the should we eat to avoid high fat?
4. How much Magnesium (mg) is there in a large egg yolk?
5. Which part of the egg does not contain Vitamin E?
6. At what percentage of Folate (mcg) a whole egg has?
25
7. Does egg white provide Vitamin D (IU)?
8. Which part of the egg has more Folate (mcg)?
9. Which part of the egg has more Calcium (mg)?
10. If you want to get more Iron, which part of the egg should you eat?
26
27
References
Modules:
Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2 of 2

CBLM LG Gr.10 TLE- Commercial Cooking (Cookery)-1
cookery_g10_learning_module-1-converter (1)
TR Tesda Cookery Nc II
Internet:
www.melindamyers.com › sustainable-gardening › eggsh..

www.healthline.com › nutrition › white-vs-brown-eggs
28
Lesson
Prepare and Cook Egg
2 Dishes
What’s In
1. identify the market forms of eggs

2. explain the uses of eggs in culinary arts
3. cook egg dishes in accordance with prescribed standards
Egg is cooked in many ways. It can be the main protein dish; it can be a
main or accessory ingredient in dishes from appetizers to desserts. It can be cooked
by dry heat, moist heat, with or without oil, as simply or as elaborately as one’s
inclination for the moment. Indeed, it can be eaten anywhere
Directions: Copy and complete the diagram on a separate sheet of paper.

The market forms of eggs being asked in this activity are the common types
of eggs that are available in the market.
Market Forms of Eggs
29
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.
What’s New
Directions: Compare market cost of egg using the template below. Copy this
on a separate sheet of paper.
Egg Sari- Talipapa, Lucena SM Metro Online Farm

sari Brgy. City Lucena Gaisano Seller
Store Dalahican Public City Lucena
Market City
1 piece
1 tray
What is It
Market Forms of Egg
1. Fresh Eggs or shell eggs - may be purchased individually, by dozen or in trays

of 36 pieces.
2. Frozen Eggs – are made of high-quality fresh eggs. They come in the form of
whole eggs with extra yolks and whites. Frozen eggs are pasteurized and must be
thawed before use.
30
3. Dried Eggs – are seldom used. Their whites are used for preparing meringue.
Dried eggs are used primarily as ingredients in food industry. They are not
commonly sold directly to consumers.
4. Egg substitutes - may be entirely egg-free or may be produced from egg whites,
with dairy or vegetable products substituted by yolks. These substitutes are
important for people with reduced-cholesterol diet requirement.
Uses of Egg
1. Cooked and served
 in the shell – soft cooked (5 minutes simmering) or

 hard cooked (15 minutes simmering)
 poached – cooked in simmering water; addition of salt and vinegar
hastens coagulation
 fried – keep low to moderate temperature
 scrambled – addition of sugar delays coagulation; addition of liquids
and acids decreases coagulation point
 omelet
2. Eggs as emulsifier
Lecithin and lysolecithin are responsible for the remarkable ability of

egg yolk to act as an emulsifying agent; both are phosphoproteins containing
polar and non-polar ends such that the polar end holds water while the non-
polar end holds the fat, thus, prevent oil droplets in suspension from
coalescing.
3. As binding, thickening agent, and gelling agents
 eggs are useful as binding, thickening and gelling agents because they
contain proteins that are easily denatured by heat
 using whole egg requires lower coagulation temperatures resulting in
a stiffer gel
 addition of sugar, raises coagulation temperature producing softer,
weaker gel
 softer gel is produced with the addition of scalded milk and acid
 in cooking custards, Bain Marie, double boiler or steamer is used to
avoid boiling which can produce a porous custard
 soft custards are produced by constant stirring.
4. As foam
 when egg is beaten albumen is denatured, air is incorporated as white is

stretched into thin films
 with continued beating, the air cells are subdivided and volume is
increased
 protein network dries up and stabilizes the gas or air foams
 if only egg whites are used, the color turns white and soft peaks are
formed. The egg proteins collect at the air/liquid interface of the air
bubble and undergo surface denaturation.
31
 If whole eggs or only egg yolks are used, the color becomes pale yellow
with continued beating; volume is increased (but not as much as when
only whites are used); no surface denaturation occurs.
 With further beating of egg whites, liquid drains out, air bubbles coalesce
and foam breaks.
 The same changes occur when the foam is allowed to stand too long.
 Maximum stability is reached at soft stage while maximum volume
attained is at stiff stage
Stages in foam formation
frothy large air bubbles that flow easily

soft foam air cells are smaller and more numerous; foam
becomes whiter; soft peaks are formed when
beater is lifted
stiff foam peaks hold their shape; when bowl is tipped, it
holds, moist and glossy
dry moistness and glossiness disappear; specks of egg
white are seen
Factors to be considered in foam formation (leavening agent)

a. Beating time and temperature: as the time of beating increases, both volume and
stability of the foam increases initially, then, decreases; white can be
beaten/whipped more readily at room temperature than at refrigerator temperature
– refrigerated eggs are more viscous, thus, hard to beat/whip.
b. Eggs beaten at room temperature whip better resulting in bigger volume and
finer texture.
c. Whole eggs or egg yolk require more beating to produce a good foam
d. Stored eggs foam faster but produce smaller volume than fresh eggs.
e. Acids (e.g. cream of tartar, 1 t per cup) increase the stability of foams, but when
added too early, delay foam formation (reduced volume) thus, increases the time
necessary for beating
f. Sugar also increases the stability of foams but delays foams formation (reduced
volume), thus, it should be added after foaming has started and soft peaks are
formed; sugar retards the denaturation of egg white
g. Addition of soda increases stability and volume
h. Addition of salt lowers quality of the foam
i. Type of egg: duck eggs do not foam well because they lack ovomucin
j. Dilution of egg white by water produces bigger volume but lesser foam; this
produces more tender cakes, but in meringues, syneresis occurs.
k. Applications of foam in cookery

 as leavening e.g. in angel cake, sponge cake, chiffon cakes
32
 as meringue, e.g.
(a) soft meringue for topping of cream, chocolate, or lemon pie,
requires a proportion of two tablespoons sugar per egg white
(b) hard meringue for confections, base of fruit pies or Sans Rival
Cake, requires a proportion of ¼ cup sugar per egg white
5. As coloring and flavoring agent
EGG COOKERY
Culinary Uses of Egg
1. Eggs cooked in a shell
Picture Culinary Term Description

Hard cooked egg Whole egg cooked in
simmering water for
twenty minutes
https://www.jessicagavin.com/how-
to-hard-boil-eggs/
Soft Cooked Egg Whole egg cooked in

simmering water for
three to five minutes
https://www.budgetbytes.com/make
-soft-boiled-eggs/
2. Eggs cooked out of the shell
Picture Culinary Term Description

Sunny Side Up Cook slowly
without flipping
until white is
completely set
but yolk is still
soft and yellow.
Heat must be
https://delishably.com/dairy/How-to-Fry-The-
Perfect-Fried-Egg-Sunny-Side-Up
low or bottom
will toughen or
burn before top
is completely set
Basted Egg An egg fried on
one side with
hot grease
spooned over
the top
33
https://www.wikihow.com/Baste-an-Egg
Over Easy Do not flip. Add
a few drops of
water to pan
and cover to
steam cook the
top. A thin film
of coagulated
https://www.masterclass.com/articles/how-to-
cook-over-easy-eggs-tips-techniques-and-
white will cover
recipe#quiz-0 the yolk which
should remain
liquid.
Over medium Fry and flip
over. Cook until
the yolk is
partially set.
https://lucysenglish.wordpress.com/tag/over-
medium/
Over Hard Fry and flip
over. Cook until
the yolk is
completely set.
https://www.incredibleegg.org/recipe/basic-
fried-eggs/
Poached Eggs Prepared by
slipping shelled
eggs into barely
simmering water
and gently
cooking until
the egg holds its
shape. The
https://www.masterclass.com/articles/chef- fresher the egg,
thomas-kellers-perfect-poached-eggs#quiz-0
the more
centered the
yolk.
Shirred Eggs Raw egg baked

in the oven
https://newengland.com/today/food/breakfast-
brunch/eggs/shirred-eggs-and-ham/
34
Scrambled Egg and milk
Eggs mixture cooked
in a hot pan;
gently move
mixture as it
cooks.
https://www.cooksillustrated.com/recipes/6604
-perfect-scrambled-eggs
Omelet Egg mixture
brought to
center of pan
and cooked
until all egg
mixture on the
edges is cooked;
fold in half and
https://www.incredibleegg.org/recipe/basic- serve.
french-omelet/
Quiche Egg and cheese
mixture baked
in a pastry shell.
http://eggs.ab.ca/recipes/all-occasion-savoury-
quiche/
Soufflé Egg and white
sauce mixture
placed in a dish
and baked.
https://www.incredibleegg.org/recipe/pumpkin-
souffle/
Egg Nog Drink made
using raw eggs
https://www.tasteofhome.com/article/costco-
eggnog-christmas/
https://www.justonecookbook.com/eggnog-hot-
or-cold/
35
Custard Egg and milk
mixture baked
in custard cups
https://snapguide.com/guides/make-creme-
caramel-egg-custard-pudding/
Egg Salad Chopped hard
cooked eggs
blended with
mayonnaise
https://theforked
spoon.com/egg-salad-recipe/
Eggs Benedict Poached egg on
an English
muffin topped
with sauce
https://sallysbakingaddiction.com/sunday-
morning-eggs-benedict/
Why do you need to eat eggs?
1. Eggs may be considered as "functional foods".

Functional foods are foods that may have health benefits beyond their
traditional nutritional value. Eggs as functional foods contain lutein and
zeaxanthin that reduce the risk of cataracts and macular degeneration.
2. Eggs may also belong to "designer foods". Designer foods are foods that have
been modified through biotechnology to enhance their quality or nutritional
value. Eggs as designer foods contain omega-3-polyunsaturated fatty acids
and vitamin E. So, learn now and explore the various egg dishes below.
More Tips on Cooking Eggs
Coddled Eggs. Put cold eggs into already simmering water and simmer for 30
seconds.
Soft-Cooked Eggs. Put cold eggs into already simmering water and simmer for 3 to
4 minutes.
36
Medium-Cooked Eggs. Put cold eggs into already simmering water and simmer for
5 to 7 minutes.
Poach Eggs. Add vinegar and salt to the water to encourage the egg protein to set
faster. Otherwise, the egg whites can spread too much before they coagulate.
Standard Qualities of Poached Eggs and

Cooked Eggs in the Shell:
1. Warm, liquid yolks
2. Firm but tender whites
3. Bright, shiny appearance
4. Compact, round shore, not spread or
flattened
Critical factors in Poach Egg Cookery:
• quality of the egg

• temperature
• amount of liquid
• the way the egg is put in the pan\
Fried eggs call for perfectly fresh eggs, the correct heat level, an appropriate
amount of cooking fat, and a deft hand.
Standard Qualities of Fried Eggs

1. White should be shiny, uniformly set, and tender, not browned, blistered or
crisp at edges.
2. Yolk should be set properly according to desired doneness. Sunny side-up
yolks should be yellow and well rounded. In other styles, the yolk is covered with a
thin layer of coagulated white.
3. Relatively compact, standing high. Not spread out and thin.
5. A fried egg should have a yolk covered with a thin film of coagulated egg
white and still remain slightly fluid.
6. The egg white should be opaque, firm and tender, not chewy, crisp or brown.
7. A perfectly fried egg is a glory to behold – crispy edges and a wobbly, pinkish
yolk.
8. It will provide a fried egg with a slightly crispy, frilly edge; the white will be
set and the yolk soft and runny.
37
Desirable Qualities of Fried Eggs Common pitfalls
• glossy • eggs brown and crisp
• moist • eggs white blistered
• tender • eggs odd-shaped
• eggs sticking
Scrambled eggs can be made in two ways: the eggs can be stirred constantly over
low heat for a soft delicate curd and a creamy texture, or stirred less frequently as
they cook for a larger curd and a firm texture.
Whether prepared to order or to serve on a buffet line, scrambled eggs must be
served hot, fresh and moist. Do not overcook scrambled eggs or hold them too long.
Overcooked eggs are tough and watery and will turn green in steam table.
Omelets, the rolled, or French-style, omelets start out like scrambled eggs, but
when the eggs start to set, they are rolled over. A folded or American style, omelet is
prepared in much the same manner, though it is often cooked on a griddle rather
than in a pan, and instead of being rolled, the American omelet is folded in half.
There are two other styles of omelets, both based upon a beaten mixture of eggs,
cooked either over direct heat or in an oven.
Options for filling an omelet: A pre-cooked filling may be added to the eggs after
they have been smoothed into an even layer and before the omelet is rolled.
Alternatively, the rolled omelet can be slit open at the top, and a pre- cooked filling
can be spooned into the pocket.
To give the omelet, additional sheen, rub the surface lightly with butter.
A perfect omelet is fluffy, moist and tender, soft in the center, yellow in color with
no brown at all or just a hint of it, oval in shape, and all in one continuous piece.
Two Factors for Making Quality Omelets
1. High Heat.
This is an opposite to the basic principle of low temperature egg cookery. The
omelet cooks so fast that its internal temperature never has time to get too
high.
2. A conditioned omelet pan.
The pan must have sloping sides and be of the right size so the omelet can
be shaped properly. It must be well seasoned or conditioned to avoid sticking.
38
Directions: Now that you know the different methods of egg cookery, fill out
the chart with what it is being asked for. Copy and answer on a separate
sheet of paper.
Use of egg Example Cookery Method
Ex. Cooked and Egg Omelet Fried/Moist Heat Cookery
served
cooked and served
emulsifier
binding agent
thickening agent
gelling agents
foam
coloring agent
flavoring agent
Directions: Some of the terms in this lesson are unfamiliar. Identify at least
ten terms which you found difficult to understand and find their meanings
using your dictionary. Use a separate sheet of paper to record your answer.
Directions: Eggs are cooked in many ways. Fill out the chart with example of
egg dishes that you usually prepare at home. But, if you happen to not use
eggs in some of the culinary methods presented in the chart, you may get
them from some references. Mention the reference that you have used. Use a
separate of paper to record your answer.
Uses of Eggs in culinary Your sample recipe/name of
your sample dish

main protein dish
accessory ingredient in dishes
accessory ingredient in desserts
accessory ingredient in appetizers
as emulsifier
as coating agent
as thickening agent
as binding agent
as leavening agent
Directions: Name the following egg cookery. Use a separate sheet to record
your answer.
39
1. 2. 3.
4. 5. 6.
7. 8.
Directions: Match column A with the correct answer on column B, write
the letter of the correct answer on a separate sheet.
A B
1. Eggs that can be purchased A. fresh egg
Individually, by dozen or tray
2. Egg cooked in simmering B. frothy
Water with vinegar and salt
3. Form formation when the C. frozen eggs
bowl is tipped it holds and
the foam is moist and glossy D. leavening agent
4. Function of eggs in baking E. over medium
5. An egg cookery when the yolk
is partially set by frying and F. poached egg
flipping over
6. Eggs that can be stirred G. protein
constantly and must be
served hot
H. scrambled egg
7. These eggs are pasteurized
and must be thawed before I. shirred egg
40
use
8. The chief nutrient found in J. stiff foam
Eggs
9. This stage in the foam K. variety
Formation produce large air
Bubbles that flow easily
10.Raw egg baked in the oven

Directions: You’re almost at the end of Lesson 2. At this point, you will be
required to perform the following egg cookery. Follow the correct guidelines
provided in this module. You may do this task during the duration of the
whole first quarter. If you have an online flatform, send the videos or
pictures. Or if don’t happen to have one, just record your observation and
experience on a separate sheet of paper. Use your finished product as a
meal for you and your family. (Note: But do not prepare them in just one-cooking
day. You may do it in different days.)
1. Soft- cooked egg

2. Hard- cooked egg
3. Poached egg
4. Sunny-side up
5. Basted egg
6. Over easy
7. Over medium
8. Over hard
9. Scrambled egg
10. Egg omelet
Your performance will be rated using the scoring rubric below:
4 Follows correctly the procedures in preparing and cooking

eggs using the different methods of egg cookery and
performs the skill very satisfactorily without supervision and
with initiative and adaptability to problem situations.
performs the skill satisfactorily without assistance or
supervision.
performs the skill less satisfactorily with some assistance
and/or supervision.
1 Was not able to follow the procedures in preparing and
cooking eggs using the different methods of egg cookery
41
and performs the skill unsatisfactorily.
Note: The same scoring rubrics will be used whether you use online flatform or just a written
output. The use of online flatform is not an advantage. You will be graded accordingly.
What I Have Learned
1. The three market forms of eggs are fresh, dried and frozen.
Fresh eggs are the most common that we can buy in the
market.
2. Eggs function in many different ways in culinary. The two
general methods of egg cookery are egg cooked in a shell and
egg cooked out of the shell.
3. Eggs may be considered as functional food and may belong to
designer’s foods.
What I Can Do
REFLECTIVE QUESTIONS: Find the correct answer!
Directions: Please answer the following questions honestly. Use a separate

sheet of paper for your answer.
1. Is it safe to eat egg daily? (Note: Your answer to this question should be based
on facts. You may get it from the internet or reference books about foods and eggs)
2. What can you say about the news during the Covid pandemic on the eggs
that hatched?
3. Enumerate other kinds of eggs which are edible.
42
Assessment
1. Which market form of egg is seldom used as they are primary used as
ingredients in food industry?
A. Century egg C. Fresh egg
B. Dried egg D. Frozen egg
2. How do eggs are useful as binding, thickening and gelling agents?
D. due to the reaction between the iron in the yolk
A. reaction is prevented by immediate cooling of the egg
C. they contain proteins that are easily denatured by heat
B. with continued beating, the air cells are subdivided and volume is
increased
3. Which part of the egg requires more beating to produce a good foam?
A. albumin C. yolk
B. white D. white and yolk
4. Which method involves breaking the egg and using both yolk and white during
cooking?
A. eggs prepared out of the shell
B. eggs cooked in the shell
C. egg white
D. egg yolk
5. What do you call to an egg fried on one side only?

A. basted C. over medium
B. over easy D. sunny side up
6. Which is a raw egg cooked in hot water or in an egg poacher with vinegar and
oil?
A. basted C. poached
B. hard cooked D. soft cooked
7. What will be the result of a frothy foam formation in egg whites?
A. large air bubbles that flow easily
B. moistness and glossiness disappear, specks of egg whites are seen
C. peaks hold their shape, when bowl is tipped, it holds, moist and glossy
D. air cells are smaller and more numerous, foam becomes whiter, soft
peaks are formed when beater is lifted
8. What do you call to the market form of eggs which are pasteurized and must be
thawed before use?
A. Century egg C. Fresh egg
B. Dried egg D. Frozen egg
9. Why do we consider eggs as functional foods?
43
A. because they are foods that may have health benefits beyond their
traditional nutritional value
B. because they are foods that have been modified
C. because they can be prepared in any way
D. because they are rich in protein
10. What do we call to an egg mixture brought to center of pan and cooked until
all egg mixture on the edges is cooked; fold in half and serve?
A. Benedict C. Omelet
B. Shirred D. Scrambled
11. What will be the result of a stiff foam formation in egg whites?
A. large air bubbles that flow easily
B. moistness and glossiness disappear, specks of egg whites are seen
C. peaks hold their shape, when bowl is tipped, it holds, moist and glossy
D. air cells are smaller and more numerous, foam becomes whiter, soft
peaks are formed when beater is lifted
12. What will be the result when a whole egg is cooked in simmering water for three
to five minutes?
A. basted C. poached
B. hard cooked D. soft cooked
13. What do you call to the egg and cheese mixture baked in a pastry shell?
A. custard C. quiche
B. egg nog D. souffle
14. Which is an egg and milk mixture baked in custard cups?
A. custard C. quiche
B. egg nog D. souffle
15. What are the two factors in making quality omelet?
A. high heat and conditioned omelet pan
B. compact, round shore, not spread
C. coagulation of proteins
D. all yolk only
Directions: Put a check mark for every correct statement and a cross mark
for the incorrect ones. Write your answer on a separate sheet of paper.
/ X Statements
1. Egg substitutes may be entirely egg-free or may be produced
from egg whites, with dairy or vegetable products substituted
by yolks.
2. Egg substitutes are important for people with reduced-
cholesterol diet requirement.
3. Eggs can be eaten daily.
4. Egg is the used as main protein dish only.
5. The formation of greenish discoloration at the interface of
the yolk and white when egg is overcooked.
6. Eggs are high in cholesterol, and eating eggs adversely affect
cholesterol in the blood for the majority of people.
7. Eggs contain Lutein and Zeaxanthin — Antioxidants that
44
have major benefits for eye health.
8. To experience the health benefits of eggs, a person should
eat them sparingly.
9. Plain boiled eggs can be a good snack or a meal for a person
on a diet and even for someone recovering from illness.
10. All animal eggs are good for human consumption.
References
Modules
45
Internet:
https://www.jessicagavin.com/how-to-hard-boil-eggs/
https://www.budgetbytes.com/make-soft-boiled-eggs/
https://delishably.com/dairy/How-to-Fry-The-Perfect-Fried-Egg-Sunny-Side-Up
https://www.wikihow.com/Baste-an-Egg
https://www.masterclass.com/articles/how-to-cook-over-easy-eggs-tips-techniques-and-
recipe#quiz-0
https://lucysenglish.wordpress.com/tag/over-medium/
https://www.incredibleegg.org/recipe/basic-fried-eggs/
https://www.masterclass.com/articles/chef-thomas-kellers-perfect-poached-eggs#quiz-0
https://newengland.com/today/food/breakfast-brunch/eggs/shirred-eggs-and-ham/
https://www.cooksillustrated.com/recipes/6604-perfect-scrambled-eggs
https://www.incredibleegg.org/recipe/basic-french-omelet/
http://eggs.ab.ca/recipes/all-occasion-savoury-quiche/
https://www.incredibleegg.org/recipe/pumpkin-souffle/
https://www.tasteofhome.com/article/costco-eggnog-christmas/
https://www.justonecookbook.com/eggnog-hot-or-cold/
https://snapguide.com/guides/make-creme-caramel-egg-custard-pudding/
Lesson
3 Present Egg Dishes
What’s In

1. select suitable plates according to standards
2. present egg dishes hygienically and attractively using suitable garnishing
and side dishes sequentially within the required time frame
Part of serving food is presentation. It should appeal to your mouth, nose,

and eyes. You don‘t have to be a trained chef to learn the basics of plating, which is
the art of presenting food in an attractive way.
Directions: Check the pictures that show proper plating. Use a separate
sheet to record your answer.
46
1. 2.
Photo by Alma G. Almeyda Photo by Alma G. Almeyda
3. 4.
5. 6.
7. 8.
1. 10.
47
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.
What’s New
Our food culture basically contains eggs. Aside from the fact that eggs can
be considered as a complete food as they contain most of the nutrients that we
need every day, eggs are likewise one of the easiest food items that can be
prepared. You can combine it with almost every kind of dishes. Eggs also add
aesthetics appeal to you dish.
Directions: Below are illustration of eggs. Copy the same on a separate sheet of
paper and fill out with example of Filipino or of your family recipes with egg-based
dishes.
Egg-
based
Dishes
48
What is It
Eight Simple Ways to Present Food like a Chef
1. Set the table properly. Your day- to-

day meals might be free-for- all, but if
you ‘ve got guests coming over, it‘s nice to
have the knives and forks in the right
places.
Photo by Alma G. Almeyda
2. Choose your plates wisely. Make sure

your serving plates are big enough to let
each food item stand out, but small
enough that the portions don‘t look tiny.
3. Read the clock! A good proof way to

arrange food on the plate follows this
placement;
 carbohydrate (rice, pasta, bread,
etc.) at 11 o‘clock
 vegetables at 2 o‘clock
 protein at 6 o‘clock
from the diner‘s point of view. This will
also help you portion correctly, if you Photo by Alma G. Almeyda
remember that vegetables should cover
about half of the plate, starch one fourth,
and protein one fourth.
4. Just like with centerpieces, it‘s good to
have a little bit of height, but don‘t overdo
it or your guests won‘t know how to
proceed!
5. Be odd. Don‘t be strange, but things

generally look more interesting when
49
they‘re in sets of odd numbers, rather
than even numbers.
6. Play with color and texture. Even if

you‘re just serving Tomato Soup and
Grilled Cheese Sandwiches, a green paper
napkin or a colored plate can make this
simple meal look really special!
7. Play with Height. Chicken Cordon Bleu

with Buttered Veggies looks more
interesting because of the high mound of
rice sitting next to it.
8. Garnish appropriately. Don‘t lose sight

of the recipe you made in the first place!
Any garnish on the plate should be edible
and should enhance the flavor of the
main dishes. Grilled salmon might be
served with a lemon wedge, for example.
Garnishes, like the cut-up fruit with the
fried, are also a great way to add color or
texture. Photo by Joyryn M. Sasis
Occupational Health and Safety (OHS)
Occupational Health and Safety (OHS) is a cross-disciplinary area concerned

with protecting the safety, health and welfare of people engaged in work or
employment. Knowing OHS is essential to minimize the hazards and risks not only
to students, trainers and other people within the training institution but also to
others who will be affected.
Good OHS Practice
50
1. Disaster Plan - there should be plan in place to deal with any emergency.
2. Training and Providing Relevant Information
3. Work and storage areas should be designed, constructed, and equipped to
ensure that there is minimum risk to archive material or staff. It should be kept
free of food and drinks, harmful contaminants, pollutants or vermin radiation.
4. Near Miss and Hazardous Incidents and Accident Investigation
5. Report of Notifiable Accidents, Incidents and Dangerous Occurrences
6. First Aid
7. Personal Protective Equipment (PPE)
Basic Food Microbiology
Certain microscopic organisms, such as bacteria, are able to invade the

human body and cause illness and sometimes death. Because contaminated foods
are the major sources of organisms transmitted to people, it is essential that food
production must have a clear understanding of food microbiology and the
conditions involve in it.
What is food borne illness? Food borne infection? Food borne intoxication?
Food-borne illness is a disease that is carried and transmitted to people by food.
Food-borne infection is a disease that results from eating food containing harmful
micro-organism.
Food-borne intoxication is a disease that results from eating food containing

toxins from bacteria, molds or certain plants or animals.
The common causes of outbreaks of food borne illness are:
1. Failure to properly refrigerate food

2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods that receive no
further cooking
6. Cross-contamination of cooked food through improperly cleaned equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial growth.
Aside from food safety we should also be aware of the different hazards in
our workplace such as kitchen hazards, electrical hazards and others. To avoid or
control these kinds of hazards the following should be observed:
1. Use caution when working around hot oil.

2. Get trained in the proper use and maintenance of your deep fryer.
3. Observe all safety procedures and wear all protective equipment provided for
your use while preparing hot items.
4. Use gloves, scrapers, and other cleaning tools with handles.
5. Use the correct grease level and cooking temperatures for your deep fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
51
7. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean
vents when oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or falling onto hot surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often with grease- cutting
solutions.
10. Do not work closely to hot fryers when the floor is wet.
11. Do not spill water or ice into hot oil as this may cause a flare-up.
12. Do not overfill or pour excessive number of frozen fries into deep fryer at one
time.
13. Overfilling causes excessive splashing and bubbling over of hot oil.
14. Do not pour excess ice from fry packages into the fryer.
15. Do not overheat the oil; use only manufacturers recommended cooking
temperatures.
16. Do not move or strain hot oil containers; wait until the oil is cool!
17. Extinguish hot oil/grease fires by using a class K fire extinguisher.
Here are some tips on how to handle eggs:
Purchasing: Do not buy dirty, cracked, or outdated eggs.
Storage:
1. Store at 45 o F or below.
2. Store in closed container.
3. Store away from strong odors.
4. Refrigerate leftover egg dishes in shallow containers.
5. Do not allow drippings to contaminate eggs.
Preparation/Cooking:
1. Keep refrigerated before and after cooking.

2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
5. Wash container used for egg thoroughly.
6. Use egg separator
Service/Transport:
1. Serve promptly after cooking.

2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when transporting.
4. Avoid eating raw eggs or food that contain raw eggs.
Here’s More…
Store Egg Dishes
52
Kind of Storage
A. Cold Storage (refrigerated storage, deep chilling, freezer storage) keeping
potentially hazardous foods cold enough to prevent bacteria from growing.
The temperature of the freezer compartment must be at 0°F or less, and the
eggs should be stored in an area of the freezer where there is the least
amount of temperature fluctuation.
B. Dry Storage should be dry, cool, well-ventilated, free from insects and
rodents, clean and orderly.
In the absence of refrigerators, eggs may be stored at room temperature for

about seven days. Left-over egg yolks and egg whites should be kept in
containers that will prevent drying.
Tips for Storing Raw and Cooked Eggs:

 Put eggs in the refrigerator as soon as possible after purchase.
 Keep them in their covered carton (large end up) to preserve moisture
and assure darkness. Do not put them in the egg box at the door of
the refrigerator.
 Keep eggs away from strong odors. These can be absorbed through
the shells, which are porous.
 Whole eggs can be beaten slightly and placed in a container with a

tight seal and stored in the freezer for up to one year
 Egg whites also can be stored for up to a year in a tightly sealed

container in the freezer.
 When storing egg yolks in the freezer, a small amount of sugar or salt
should be added to prevent the yolks from becoming too thick and
gelatinous over time.
 Add a pinch of salt per yolk if the yolks will be used for savory dishes,
or add about a ¼ teaspoon of sugar per yolk if the yolks will be used
for sweet dishes.
 Do not wash eggs before storing them. This destroys the mineral-oil
film that coats the shells and helps keep them fresh.
 Dip the eggs in oil to cover the pores and to delay its deteriorative
changes, reduce mold penetration and retard spoilage.
53
 Left-over raw yolks can be refrigerated for several days when covered
with water, milk, or oil. Two yolks can be used in place of 1 whole egg
in a recipe.
 Left-over raw whites can be stored in a tightly covered plastic or glass

container in the refrigerator for several days or as long as they do not
have any odor. They can also be frozen, although when thawed the
white is thinner. However, you can use them successfully in recipes
calling for egg whites.
 Store in the refrigerator for 4 to 5 weeks
 Store in the original carton with the blunt side up
Fresh shell eggs Buy best before date

Left-over yolks or whites Within 2 to 4 days
Hard-Cooked eggs Within 1 week
Prepared egg dishes Within 3 to 4 days
Pickled eggs Within 1 month
Frozen whole eggs (blended) Within 4 months
What’s More
Egg Freshness Test…
 Check date on the carton

 Shell should be rough and dull
 Fresh eggs sink in a dish of
cold water
Directions: Answer each statement True or False. Use a separate sheet to
record your answer.
1. Use a serving plate that is enough for the amount of food that you will place.
2. Basic table setting is only for dining restaurants; it is not allowed at any home.
3. The placement of food on the plate by the clock helps you portion your food
correctly.
4. Starch should cover the half of your plate.
5. Any garnish on the plate should be edible and should complement your main
dish.
6. The food on your plate should only bear one color to easily distinguish your
dish.
7. Your garnish is the most important part of your plated dish.
54
8. Following the clock on the placement of food on the plate by 11 o’clock is the
carbohydrate, the vegetable at 2 o’clock and the protein at 6 o’clock.
9. Just like with the centerpieces, it’s good to have a little bit of height, but don’t
overdo it or your guests won’t know how to proceed.
10. Garnish appropriately. Don’t lose sight of the recipe you made in the first place!
Directions: Create at least five egg-based recipes using different techniques

in presenting them attractively. Use a separate sheet of paper for your
answer.
Example: Torta Con Grejo

placed on white plate topped with Sweet-Creamy Butter Sauce and
Lemon wedges on the garnish
Independent Activity 2:
Directions: Provide the answers for the following. Use a separate sheet of
paper for your answer.
A. Enumerate the common causes of outbreaks of food borne illness:
1.
2.
3.
4.
5.
6.
7.
8.
Other causes of food borne illness:
9.
10.
Directions: Write true if the statement is correct and false if it is

incorrect. Use a separate sheet of paper for your answer.
55
1. Do not wash eggs before storing them. This destroys the mineral oil film that
coats the shells and helps keep them fresh.
2. Fresh eggs can be kept more for than two months.
3. When storing egg yolks in the freezer, a small amount of sugar or salt should be
added to prevent the yolks from becoming too thick and thin over time.
4. Keep eggs away from strong odors. These can be absorbed through the shells,
which are porous.
5. In the absence of refrigerator, eggs may be stored at room temperature for about
two weeks.
Directions: Identify the correct answer for each question. Use a separate
answer sheet.
1. The emergency care or treatment given to an ill or injured person before regular
medical aid can be obtained.
2. The cross-disciplinary area concerned with protecting the safety, health and
welfare of people engaged in work or employment.
3. It is a disease that is carried and transmitted to people by food.
4. This is a plan in place to deal with any emergency.
5. It is a disease that results from eating food containing harmful micro-organism.
Directions: Put a check (/) mark if the statement shows proper control of
hazards in the workplace and cross (x) if it is not.
1. Observe all safety procedures and wear all protective equipment provided for
your use while preparing hot items.
2. Use gloves, scrapers, and other cleaning tools with handles.
3. Keep stove surfaces clean to prevent grease flare-ups.
4. Keep floor surfaces wet to maintain cleanliness.
5. Strain hot oil containers; do not allow the oil to cool!
6. Do not spill water or ice into hot oil as this may cause a flare-up.
7. Avoid reaching over or climbing on top of fryers and other hot surfaces. Clean
vents when oil is cool.
8. Overfilling causes excessive splashing and bubbling over of hot oil.
9. Work closely to hot fryers when the floor is wet.
10. Wear slip-resistant shoes. Floors should be cleaned often with grease cutting
solutions.
56
What I Have Learned
1. Plating, which is the art of presenting food in an attractive way is a skill worth
learning. This is not only applicable in restaurants and fine dining but can it can
be an exciting part of your own dining table at home.
2. Occupational Health and Safety (OHS) is a cross-disciplinary area concerned
with protecting the safety, health and welfare od people in work and
employment. It is of utmost importance that we also practice OHS at our
individual homes.
3. Certain microscopic organisms, such as bacteria, are able to invade the human
body and cause illness and sometimes death. Because contaminated foods are the
major sources of organisms transmitted to people, it is essential that food
production must have a clear understanding of food microbiology and the
conditions involved in it.
What I Can Do
The basic table setting is essentially a simplified version of the informal table
setting, with just a few subtle differences. For example, no dessert utensils are
included and it may include fewer glasses. The basic table setting is great for
daytime brunches, casual dinner parties, or for fancy dinners at home.
Directions: Teach a younger member of your family or anyone from your

family about basic table setting. Follow the guidelines provided to you.
57
https://www.ftd.com/blog/share/table-setting-rules
Directions: Answer the following questions on a separate sheet of paper.

1. How did you find demonstrating basic table-setting in front of a family
member?
2. Did you both learn from this practice? Share your experience.
Assessment
58
1. In arranging your food on a plate, where should the carbohydrates be placed
following the times on the clock?
A. at 2 o’clock C. at 11 o’clock
B. at 6 o’clock D. at 12 o’clock
2. If many entries of ingredients are present in your dish, which kind of plate
should you use?
A. big plate C. small plate
B. heavy plate D. tiny plate
3. Where does the water glass go on a table setting?
A. to the right of the plate, just above the main dining knife
B. on the top of the dinner knife
C. on the top of the dinner fork
D. beside the dining knife
4. Which is the art of presenting food in an attractive way?
A. decorating C. plating
B. garnishing D. setting
5. Where should the proteins be placed on the plate following the times on the
clock?
6. By what portion should the vegetables cover on the plate?
A. one fourth of the plate C. three fourth of the plate
B. half of the plate D. whole of the plate
7. What do you call to an item or substance used as a decoration and
accompanying a prepared food dish or drink?
A. decoration C. meat
B. garnish D. topping
8. Where should the vegetables be placed on the plate following the times on the
clock?
9. Where should the dinner fork be placed?
A. at the center of the plate
B. to the right side of the plate
C. at the top of the plate
D. to the left side of the plate
10. What happens when harmful bacteria spread from raw foods to other foods?
A. cross-contamination C. pseudo-contamination
B. parallel-contamination D. uni-contamination
11. What food safety practice can prevent cross-contact?

A. using seasonal foods
B. using only food-grade equipment
C. purchasing food from approved, reputable suppliers
D. washing, rinsing, and sanitizing utensils before each use
12. Which among the statements below does NOT tell about common causes of
outbreaks of food borne illness?
A. Raw, contaminated ingredients incorporated into foods that receive no
further cooking
B. Overfilling causes excessive splashing and bubbling over of hot oil.
C. Foods prepared a day or more before they are served
D. Failure to thoroughly heat or cook food
13. What do you call to the disease that results from eating food containing toxins
from bacteria, molds or certain plants or animals?
59
A. Food borne bacteria C. Food-borne infection
B. Food-borne illness D. Food-borne intoxication
14. What is the disease that is carried and transmitted to people by food?
15. Which refer to the disease that results from eating food containing harmful
micro-organism?
Directions: Prepare and cook French Omelet individually using the given
recipe. Present your product in an artistic way. Your product and
performance will be evaluated using the given rubric. Document your work
through video or picture.
Note: To those who do not have cellphones or computers, you may just write
your experience in a separate sheet of paper.
Tools/Equipment Needed Ingredients Needed

Small bowls Three eggs
Sauté pan Salt and pepper
Fork Clarified butter
Turner Fillings (your choice)
Procedures
1. Prepare the necessary equipment.
2. Beat two or three eggs on a small bowl first

until well-mixed. Do not whip until frothy.
Season with salt and pepper. A tablespoon
water may be added to make the omelet
lighter.
60
3. Place an omelet pan over high heat.
4. When the pan is hot, add one tablespoon

clarified butter to coat the inside of the pan.
Give it a second to get hot.
5. Add eggs to the pan.
6. With one hand, vigorously shake the pan

back and forth.
7. At the same time, stir the eggs with a

circular motion with the bottom side of the
fork, but do not let the fork scrape the pan.
8. Tilt the handle up and shake the pan so

the omelet slides to the opposite side.
9. For filled omelet, spoon the filling across

the center of the egg.
10. With the fork, fold the sides of the omelet
over the center.
11. Grasp the handle of the pan, and tilt the
omelet into the plate so it inverts and keeps
an oval shape.
Dimension
P E RFO R M A N C E LE V E L
Excellent Very Satisfactory Needs No Points
(4 pts.) Satisfactory (2 pts.) Improvement Attempt Earned
(3 pts.) (1 pt.) (0 pt.)
1. Use of Uses tools Uses tools Uses tools Uses tools No
tools and and and and and attempt
equipment equipment equipment equipment equipment
correctly correctly correctly incorrectly
and and but less and less
61
confidently confidently confidently confidently
at all times most of the sometimes most of the
times time
2. Manifests Manifests Manifests Manifests No
Application very clear clear under- under- less under- attempt
of understanding of standing of standing of
procedures standing of the step- the step-by- the step- by-
the step- by-step step step
by-step procedure procedure procedure
procedure but seeking
sometimes clarification
seeks most of the
clarification time
3. Safety Observes Observes Observes Not observing No
work habits safety pre- safety safety safety attempt
cautions precautions precautions precautions
at all times most of the sometimes most of the
Time time
4. Final Output is Output is Output is Output is not No
Output very very presentable so attempt
presen- presentable presentable
table and taste is
not within
the standard.
TOTAL POINTS
62
63
References
Modules
Internet:
https://www.ftd.com/blog/share/table-setting-rules
Lesson Prepare Cereals and

Starch Dishes
64
4
What’s In

1. perform mise en place
2. identify the ingredients in the preparation of various types of starch and
dishes
Directions: Provide examples Dried Noodles and Pasta

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.
What’s New
Starch and cereals are the sources of up to 80% of calories worldwide and as
well as the chief sources of carbohydrate. Carbohydrate is the nutrient responsible
65
in providing energy that we need every day; it fuels us to accomplish our daily
tasks.
Starch and cereals are most available in root crops and grains and as well as
in selected leafy vegetables. There are a hundred ways of preparing and cooking
starch and cereals and they can be served in a variety of presentation. In fact, they
can be present in all types of dishes. From appetizers to main course, from salads
to desserts; truly, starch and cereals have found their way to the palate of people
from all walks of life.

MAY I TAKE YOUR ORDER PLEASE?

Directions: From the list of menus in the box, select those which are starch-
based dishes and write them in proper category in the scrolls provided as
samples. Write your answer on a separate sheet of paper.

Sinampalukang Manok Pork Sinigang Fettuccine Alfredo

Chiffon Cake Caldereta Fruit Salad
Leche Flan Maja Blanca Fish Bola-Bola
Adobong Pusit Chicken Pastel Carbonara
French Toast Seafoods Kare-Kare Baked Macaroni
Lasagna Relyenong Bangus Calamares
Banana Cake Pork Sisig Carrot Cupcake
Breaded Porkchop Beef Steak Macarons
Chami Bopis Spaghetti
Chicken Barbecue
MAIN COURSE PASTA DISHES DESSERT
_________________ _________________ _________________

_________________ _________________ _________________
_________________ _________________ _________________
_________________ _________________ _________________
_________________ _________________ _________________
_________________ _________________ _________________
_________________ _________________ _________________
__________ __________ __________
What is It
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
66
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.
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
67
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.
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
68
Micrograph
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. Retrogradation 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
69
 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 kare- kare
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.
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
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.
70
 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.
What’s More
Directions: The following illustrations are the common tools and utensils
used in preparing starch and cereals dishes. Write the correct name of each
tool and utensil on a separate sheet of paper.
71
1. 2. 3.
4. 5. 6.
7. 8. 9.
Directions: Choose the correct answer from word inside the box that
corresponds to the statement being described. Write your answer on the
Pressure Rubber Colander Sifter Mortar &

Cooker Scraper Pestle
1. It is a perforated bowl of varying sizes made of stainless steel, aluminum or

plastic, used to drain, wash, or separate solid ingredients from liquid.
2. It is used for tenderizing or cooking meat and other grains or legume in

lesser time.
3. It is used for separating coarse particles of flour, sugar, baking powder and other
powdered ingredients to retain finer texture.
4. It is used for scraping off mixtures of butter, sugar and egg from the side of the
mixing bowl.
72
5. These are two tools used with each other to mill (grind) and mix substances.
Directions: Search the most common sources of food starch in the word
puzzle. Write your answer on a separate sheet of paper.
C A C D H K L M S O R G H U M O A
P O K L N A C K R A S T U V W X R
R Q R P O N M P O T A T O L Z Y R
S T U N V W X Y Z S A E I O U B O
W H E A T N O O I M M M U O I E W
S O L M R V I N C E N T A D G P R
S T F R I T Z O L L B U T T O R O
L N S D C A S S A V A B C E F E O
S D S W E E T P O T A T O L L D T
G Z W X T R W A L A N G L A B E L
A G O O D M O R N I N G O R A B E
B C S T B E I J K L M N O P D E F
B R E A K N G R A I N T I K T O K
Directions: Provide what is being asked for and enumerate in a separate

sheet of paper.
A. Sources of Starch
1.
2.
3.
B. Common Source of Manufactured Food Starch

4.
5.
6.
C. Examples of Starches that are named after its plant sources

7.
8.
9.
D. Classification of Starch
10.
11.
73
12.
E. Functional Properties of Starches

13.
14.
15.
16.
17.
18.
19.
F. Example of starch product

20.
Directions: Match Column A with Column B. Write the letter of the correct answer
on a separate sheet of paper.
A B
1. any grain that is used for food A. Cereal

2. resistance to flow B. Dextrinization
3. the oozing of liquid from a rigid gel C. Hydrolysis
4. in home kitchens, it is achieved by D. Syneresis
toasting flour E. Thickener
5. property of starch which absorbs F. Viscosity
water and become a gel when cooked
Directions: Give at least three starch properties and reactions and describe
it in one sentence. Use a separate sheet of paper for your answer.
What I Have Learned
1. 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.
2. The parts of plants that store most starch are seeds, roots, and tubers.
3. Starches are classified as; Native or Natural Starch, Modified Starches
and Purified starch.
4. In the storage areas of plants, notably the seeds and roots, molecules
of starch are deposited in tiny, organized units called granules.
5. The Starch Properties and Reactions are; Gelatinization, Viscosity,
74 and Hydrolysis.
Retrogradation, Syneresis, Dextrinization,
What I Can Do
“Learning by Doing”
Observe the following starch properties by application.

1. Viscosity
Combine 2 tbsp of flour and 2 tbsp water, stir and leave. Observe
what happens.
2. Dextrinization
Dry roast flour in a skillet or pan
3. Hydrolysis
Combine ¼ cup flour and ½ cup water. Cook, then add calamansi
juice, about 1 tbsp/

1. How did you find the experiment?
2. What are the other observations or discovery you want to share?
3. How do you appreciate starch as part of your daily food?
Assessment
1. Which kitchen tool is used to shred cheeses but as well as foods into fine pieces?
A. cutting board C. mixing bowl
75
B. grater D. salad spinner
2. Which tool will help them drain the washed and cooked pasta?
A. canister C. mixing bowl
B. colander D. soup bowl
3. Which kitchen utensil is best used to avoid scorching?
A. double boiler C. sauce pan
B. rice cooker D. steamer
4. What is the appropriate tool to separate course particles of flour, baking powder
and other powdered ingredients to retain finer textures?
A. colander C. strainer
B. sifter D. wire whip
tubers?
7. Which classification of starch is produced from wet milling by separating the
starch from fiber, oil and protein?
8. What do you call to the sum of changes that occur in the first stages of heating
starch granules which include swelling as water is absorbed by the starch?
A. Dextrinization C. Syneresis
B. Gelatization D. Viscosity
9. Which starch property is being described when the newly gelatinized starch is
stirred and more swollen granules break causing the increase of the resistance of
the starch to flow?
10. How do starches function in cakes and other pastries?
11. Which will promote hydrolysis in cooking starch?
A. Prolonged heating of starches with acid
B. The type of sugar influences hydrolysis
C. Partially hydrolyzed starches that are prepared by dry roasting
D. A gel that is rigid to a certain degree and holds a shape when molded
12. What do you call to the starches that have been altered physically or
chemically?
13. Which refer to the storage areas of plants, notably the seeds and roots,
molecules of starch are deposited in tiny, organized units?
A. granules C. moisture
B. hilum D. protein
14. What do we call to the effective way to make preparation and cooking easy?
A. Mise’ En Place C. Priority Task
B. Preparation D. Prepping
15. What does al dente or “to the tooth mean?
76
Directions: Research the following kinds of commercial starches. Use the

template provided by copying on another sheet of paper.
Name/Kind of Starch Description/Function Applicable Recipe

All Purpose Flour
Bread Flour
Cake Flour
Rice Flour
Cornstarch
77
78
References
Modules
79
Lesson
Prepare Cereals and
5 Starch Dishes
What’s In

1. cook various types of starch and cereal dishes
2. prepare sauces and accompaniments of selected starch and cereal
products
3. follow safety and hygienic practices while working in the kitchen
Directions: Study the Food Pyramid Chart below and answer the questions
that follow. Use a separate sheet to record your answer.
1. How are the basic food groups distributed in different portion or serving?
80
2. Based on the illustration presented, which among these foods comprises the
highest portion or serving?
3. What are the chief sources of carbohydrates?
4. Provide examples of dried noodles and pasta.
5. What is the main component of cereals and tubers?
6. What is the most important role of starch to dishes?

What’s New
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.
Directions: Identify the function of starch used in the following recipes.

Choose the correct answer from the list and write it on a separate sheet of
paper.
Binding Gelling
Coating Moisture Retaining
Coloring Stabilizing
Diluent Thickening
1. Kare-kare 2. Maja 3. Hot dogs

Sweet and Sour Sapin-sapin Vienna sausage
Meatballs Kutchinta Chicken nuggets
Lechon sauce bibingka Luncheon meat
Cream soups
4. Fruit drinks

Yogurt drinks 5. Cake rolls 6. Pandesal
81
Cooked dressing Cream fillings Biscuits
Chocolate Cup cakes Candies
drinks Espasol

What is It
Factors Affecting Starch Paste Viscosity and Starch Gel Strength
1. 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.
2. 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).
3. Heating rate. The faster starch-water dispersion is heated; the thicker it will be
at the identical endpoint temperature.
4. 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.
5. 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).
6. Ingredients added (acid, enzyme, sugar, fat and emulsifiers
82
 Addition of acid or enzyme can also cause dextrinization (the process of
forming dextrin).
 Dextrin – a pale powder obtained from starch, used mainly as an adhesive.
 In making kalamansi pudding or pie, if the juice is added early in the
gelatinization process, dextrinization of the starch will occur resulting in
decreased viscosity and gel strength.
 Sugar will delay or inhibit gelatinization of starch.
 Starch pudding with excess sugar will be less viscous or form less firm gel.
 A cake may collapse as the structural contribution of starch is delayed or
inhibited.
 Decreased starch paste viscosity and gel strength because the sugar added
to water won‘t be available for gelatinization. The kind of sugar used also
affect viscosity.
 Fat and surfactants, will serve to ―waterproof the starch granules so that
water will not penetrate as readily during the gelatinization process.
Functions of Starch and Application in Filipino Dishes
Functions of Type of Food

Recipes
Starch Preparation
Thickening Sauces, Gravies, Pie Sauces: Sweet sour, lechon,

fillings and soups lumpia, kare-kare, palabok
Pie filling: mango, buko,
apple, pineapple
Soups: Arrozcaldo, cream
soups
Gelling Puddings, kakanin Bread pudding, majaBlanca,
sapin-sapin, kutchinta,
cassava bibingka
Binding and Meat loaves and meat Luncheon meat, hot dogs,
Filling emulsions Vienna sausage, chicken
nuggets, chicken balls, Ukoy,
tempura
Stabilizing Beverage, syrup, salad Chocolate drinks, fruits
dressing drinks, yogurt drinks, cooked
dressings
Moisture Cake fillings, candies Cake rolls, cream fillings
Retaining
Coating or Breads, confectionery, Pan de sal, Biscuits, candies,
Ducting pastries espasol
Diluent Baking powder Cupcake
Coloring Toasts, bread crumbs Polvoron, Lechon sauce,

Kare-kare sauce, breadings
Common Problems in Starch Cookery:
83
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.
Different Kinds of Pasta
84
https://www.pinterest.ph/pin/453667362432878976/
https://twitter.com/etymology_nerd/status/1109619604970762240
Basic Principles in Preparing Pasta Shapes
85
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 Pasta:
 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.
 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.
Suggestions for Holding Pasta
86
To serve immediately  Drain, add sauce, and serve.
To hold for a short  Drain, toss with a small amount of oil

time for service later 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.
To serve as part of a  Do not combine hot pasta with cold
salad 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.
 Drain and cover with cold water just long

To cook a day ahead enough to cool.
for service in a heated  When pasta is cool, drain and toss lightly
dish 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
Cooking Time Cooking Time

Pasta Name Pasta Name
for al dente for al dente
Lasagna 15 minutes Ziti 10 minutes
Bow Ties 11 minutes Fettuccine 8 minutes
Wagon Rotini
11 minutes 8 minutes
Wheels
Linguine Elbow
10 minutes 6 minutes
Macaroni
Rigatoni 10 minutes Noodles 6 minutes
Spaghetti 10 minutes
Guidelines on proper and safe handling of food
87
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
88
What’s More
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
MEANT TO BE!
Directions: Match the following starch-based products with their descriptions.

Write the letter of the correct answer on a separate sheet of paper.
Pasta Name Description
1. Angel-hair pasta A. pasta in the form of narrow ribbons

2. cereals B. pasta in the shape of long, thin strings
3. Fettucine C. pasta made in long solid strings smaller in
diameter than spaghetti
4. Fusilli D. porridge made from ground or rolled oats
89
5. Linguine E. pasta made in long thin strings smaller in
diameter than vermicelli
6. Macaroni F. spiral-shaped pasta
7. oatmeal G. a prepared foodstuff of grain (such as oatmeal or
cornflakes)
8. Penne H. narrow flat pasta
9. Spaghetti I. short thick diagonally cut tubular pasta
10. Vermicelli J. pasta made from semolina and shaped in the form
of slender tubes
Directions: Copy the statements on a separate sheet of paper. Write the
word YES in the macaroni for each correct statement; then underline the
word that makes the statement incorrect and write the correct answer in the
macaroni.
1. Generally, pasta doubles or triples in weight when it is cooked.
2. Thicker pasta shapes such as fettuccine, work well with thin sauce.
3. Modified starches refer to the starches as originally derived from its plant
source.
4. Viscosity is the resistance to flow of starch and modified starch paste.
5.Cooking times differ for every shape and size of pasta.
Directions: Choose the letter of the correct answer and write your answer on
a separate sheet of paper.
1. Which should be observed when pasta is to be served immediately?
A. Drain, add sauce, and serve.
B. Slightly under-cook the pasta.
C. Drain, toss with a small amount of oil.
D. Drain and cover with cold water just long enough to cool.
2. Which is the Italian phrase that means “to the tooth”?

A. Al dente C. Del monte
B. Aug mente D. Pre sidente
3. Which can be avoided by temperature control and constant stirring so the starch
granules do not settle at the bottom of the cooking pan?
90
A. Raw Starch Flavor C. Scorching
B. Skin Formation D. Thinning of Gel
4. Which problem in starch cookery is usually encountered when using acid or acid
ingredients such as lemon or vinegar?
5. Which among these common problems in starch cookery is due to ungelatinized

starch?
6. What will be the result if there is too much liquid in relation to the starch?
A. pasta doubles or triples in weight
B. very small pasta shapes
C. thinning of Gel
D. weak gel
7. Which pasta is perfect for chunkier sauces?

A. Thin, delicate pastas
B. Thicker pasta shapes
C. Very small pasta shapes
D. Pasta shapes with holes or ridges
8. Which pasta is better served with light, thin sauces?

A. Pasta shapes with holes or ridges
B. Very small pasta shapes
C. Thin, delicate pastas
D. Thicker pasta shapes
9. Which pasta work well with heavier sauces?

10. Which pasta is good for soups?

Directions: Given the recipe cook pasta following the procedures. Your
product and performance will be evaluated using the given rubric.
How to Cook Pasta?
Materials needed:
400 g pasta
91
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.
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.
Note: The next activity will require you to prepare a pasta-based dish. Although, you
will be given an option, but cooking pasta is a requirement in your performance task.
Send your output through messenger via video or picture. If you don’t have the
gadget, record your experience in doing this activity is a separate sheet of paper.
Directions: Given the recipe below, prepare and cook Snow Carbo-Aria.
Note: This recipe is an innovation of Carbonara
92
Carbonara: Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome
made with egg, hard cheese, cured pork, and black pepper. The dish arrived at its
modern form, with its current name, in the middle of the 20th century.
https://en.wikipedia.org/wiki/Carbonara
Quantity Ingredients Preparation/mise en place

400 grams Pasta Spaghetti Cooked
250 grams Sweet Ham Quartered
200 grams Honey cured Bacon Sliced
400 grams Mushroom in can Cut
1 box Cheddar Cheese Grated
250 ml All Purpose Cream
1 big can Evaporated Milk
100 grams Cream of Mushroom Soup Dissolved in water
100 grams Parmesan Cheese Grated
2 tbsp Onion Minced
2 tbsp Garlic Minced
2 tbsp cooking oil
2 tbsp Butter
¼ cup Water
1 tbsp Fish salt or pinch of salt
Procedures:
1. Sauté garlic and onion in cooking oil. Wait until golden brown.
2. Add the butter.
3. Add the mushroom. Sauté in 10 minutes. Add salt or fish sauce.
4. Add the ham. Let cook for another 5 minutes or wait until the ham is
cooked.
5. Add the evaporated milk, all-purpose cream, cream of mushroom soup and
the water. Mix well then add the grated cheese. Allow to simmer.
6. Taste and simmer for another 5 minutes.
7. Set aside.
8. Meanwhile, fry the bacon.
9. Combine sauce and the pasta.
10. Serve on a platter, top with bacon and grated parmesan cheese.
Note: In case, you were not able to provide the ingredients for this recipe, you are
allowed to use any pasta recipe of your choice. Submit a copy of your recipe using
the template presented above.
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
93
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.
What I Have Learned
1. The following are the factors that affect starch paste viscosity and
starch gel strength; Stress or other factor, Kind and Amount of
Starch, Heating rate, Endpoint Temperature, Cooling and storage
conditions, and Ingredients added.
2. Starch functions in and Filipino Dishes as thickening, gelling,
binding, filling, stabilizing, moisture retaining, coating or ducting,
diluent and coloring.
3. Thinning of Gel, weak gel, skin formation, scorching, and raw
starch flavor are the common problems in starch cookery.
4. Basic principles in preparing pasta
What I Can Do
Directions: Based on the recipe that you have performed; you are directed to
calculate food cost of the recipe Snow Carb-Aria or your choice recipe.
REFLECTIVE QUESTIONS

1. What are the common starch and cereal dishes you may buy in your
barangay/neighborhood? In the nearby marketplace?
2. What are the popular starch-based dishes in the province of Quezon?
3. Chami is the pasta specialty of Lucena City, how this dish serves as the
trademark of our city?
94
4. Do you know how to cook Chami? Will you briefly present the procedures in
cooking this dish?
Assessment
tubers?
3. The purpose of wet milling is to separate the starch from fiber, oil and protein.
Which classification of starch is produced from this process?
4. What do you call to the sum of changes that occur in the first stages of heating
starch granules which include swelling as water is absorbed by the starch?
5. When the newly gelatinized starch is stirred, more swollen granules break and
more starch molecules spill causing the increase of the resistance of the starch to
flow. Which starch property is being described?
6. There are a quite number of bakeries in Brgy. Dalahican, Lucena City; some are
small and some are quite bigger. They usually offer cakes and other pastries which
are all starch-based products. How do starches function in these types of foods?
7. Pasta should be cooked al dente or “to the tooth”. What does this mean?
There are a hundred of shapes and sizes of pasta; with each shape, different
preparations will be based on how the sauce will cling. Below are different pasta
shapes. Choose among the type of sauces in the options that will be most
appropriate to the type and shape of pasta.
95
A. chunkier sauce C. light, thin sauce
B. heavier sauce D. soups
8. pasta with holes or ridges such as wagon wheels or rotini
9. thin, delicate pasta such as angel hair or vermicelli
10. thicker pasta shapes such as fettuccine
11. very small pasta shape such as salad macaroni and acini di pepe
12. What is the functional property of starch in application to Filipino dishes in

sauces, gravies, pie fillings and soups?
A. Coloring C. Stabilizing
B. Moisture retaining D. Thickening
13. When following a recipe, which is the most helpful practice to acquire?
A. only read one step at a time
B. don't preheat oven in advance
C. be creative with suggested equipment
D. carefully read the recipe through, twice
14. Which of the following vegetables is rich in carbohydrates?
A. legumes, peas, beans
B. mushroom, tomatoes, radish
C. nuts, olives, avocado
D. seeds, roots, tubers
15. Bea had 125 kilos of sweet potato. She sold 15 kilos how many kilos were left
for Bea to sell?
A. 100 C. 110
B. 105 D. 115
“Quarantine Sale”
Directions: Using the recipe Snow Carbo Aria, and your price list, compute
for the following;
1. Production cost: (include the charge for LPG, packaging, labor cost)
2. Number of yields/servings: (servings may be about 100-120 grams)
3. Production cost per serving: Production cost divide by the number of
yields/servings
4. Percentage mark-up per serving: (mark-up may range from 20% to 70%)
5. Mark-up price per serving: Production cost per serving multiply by the
percentage mark-up
6. Selling price per serving: Production cost per serving plus the mark-up
price
96
7. Total mark-up price: mark-up price multiple by the number of
yield/serving
8. Net Income: total mark-up price
9. Gross Income: total amount of sale (production cost plus net income)
Example: 1. Production cost: 1,000.00

2. Number of yields: 30 servings
3. Production cost per serving: 33.33 pesos
4. Percentage mark-up per serving: 50%
5. Mark-up price per serving: 16.67 pesos
6. Selling price per serving: 50.00 pesos
7. Total mark-up price: 16.67 x 30 = 500.10 pesos
8. Net income: 500.10 pesos
9. Gross Income: 1,000 + 500.10 = 1,510.00
97
98
References
Modules
99
Lesson
Present Starch and Cereal
6 Dishes
What’s In

1. present starch dishes with suitable plating and garnishing according to
standards
1. How do you cook pasta?

2. Which type of pasta is the longest to cook?
3. Which type of pasta is the shortest to cook?
4. Are all types of pasta can be used in all types of pasta dishes?

What’s New
Presentation or plating plays an important role in any type of dish. At this
100
point of your learning, you will be exploring different techniques in plating your
pasta dishes and be able to apply them as well. Watching YouTube channels,
researching and even recalling some of the food presentations you may have
witnessed already can do a lot to help you enjoy this topic.
Directions: Think of a family recipe that is composed of starch or cereals.

Write the recipe and estimate on the following;
1. Production cost
2. Number of yields/servings
3. Production cost per serving
4. Percentage mark-up per serving
5. Mark-up price per serving
6. Selling price per serving
7. Total mark-up price
8. Net Income
9. Gross Income
What is It
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
Things to Remember Before You Begin Plating Food

 Before you begin preparing your dish, you should consider the kind
of cuisine you're serving. Are you making a hearty steak dinner, or
are you preparing a delicate side dish or appetizer? You can't start
101flavors are finalized, so it's wise
building your plate until all of your
to have your ingredients prepared before you begin the actual
plating process.
Guidelines for Plating Food
1. Choose the Perfect Plate
Selecting the right plate for your meal is key to attractive food presentation. Here
are some things to keep in mind: how to choose a plate for food presentation.
Choose the right

plate. One way to
conceptualize plating is
to think of yourself as
an artist, the plate as
your canvas, and the
food as your medium.
Choose the right size Choose a complementary plate color. The

plate. Choose your plate color of your plate is also significant. White
wisely by making sure plates are popular because they create high
it's big enough to allow contrast and provide a neutral background for
your food to stand out, your colorful creations. Utilize white space by
but small enough that thinking of the rim as your frame, and
your portions don't look consider using the rule of thirds to highlight
too small. your plate's focal point(s). When applied to
cooking, the rule of thirds prescribes placing
the focal point of your dish to either the left or
right side of the plate, rather than the center.
2. Placing Your Ingredients
Plate with a clock in mind. Use moist ingredients as your

As you begin plating your base. Another rule of thumb is to
ingredients, picture the face of plate moist or runny ingredients
a clock. From the diner's point first, as they tend to move during
of view, your protein should delivery if they aren't held down by
be between 3 and 9, your other foods. One way to anchor
starch or carbohydrate from 9 runny ingredients is by placing other
and 12, and your vegetable 102 on top of them. For example,
foods
from 12 and 3. you can angle sliced meat or
vegetables against purees and
mashed vegetables.
Serve odd amounts of food. If you're
serving small foods like shrimp,
scallops, or bite-sized appetizers,
always give guests odd quantities.
Serving 7 brussels sprouts instead of
6 creates more visual appeal, and
diners will also perceive that they're
getting more food.
Place food to create flavor Don't overcrowd your plate. Be

bites. Essentially, flavor bites sure to never overcrowd your
are forkfuls of food that combine canvas, and keep it simple by
all of the ingredients in your dish focusing on one ingredient -
into one bite. Creating flavor usually the protein. Finding a
bites is the perfect focal point also ensures that the
accompaniment to creative accompanying ingredients will
plating as it pleases both the eye play a complementary, supporting
and the taste buds. role.
3. Pay Attention to the Details
One of the best-kept secrets to beautiful plating is paying close attention to

the details. While your focus will obviously be on the protein, considering how the
other elements of the plate create color and contrast is also very important.
Think about color and contrast.

You can create a beautiful
background for your plate by
adding green vegetables or
brightly colored fruits as accent
points. Similarly, try to pair
ingredients with complementary
colors as this will further
enhance
103 your dish's visual
appeal.
Create height on your plate. Use texture to enhance your
Another way to catch your guests' dish. Finally, don't forget about
eyes is to utilize the power of texture. Contrasting a smooth
height. While compactly stacking vegetable puree with crunchy
ingredients isn't as popular as it onion straws or topping a steak
was 5-10 years ago, creating a with crumbled blue cheese
tall plate can go a long way creates appealing texture
towards enhancing visual appeal. combinations that are classic in
You5. can also balance
Use Garnishes out taller
Purposefully high-end cuisine.
ingredients by leaning long, flat
items against them.
In the past, chefs casually threw Choose edible garnishes. As you

a piece of kale and an orange finish plating, remember that
slice onto every plate as it left garnishes must be related to the
their kitchen. However, these dish and should always be edible.
garnishes didn't add anything Ultimately, they're designed to
exciting to the dish, and few enhance and complement the
guests even ate them in the first flavors of the entree you've
place. created, not distract from them.
Place garnishes purposefully.

Similarly, never heap garnishes in
one corner of the plate. Instead,
disperse them thoughtfully in
order to add color or texture. Also,
avoid using unappetizing
garnishes like raw herbs, large
chunks of citrus, and anything
with a strong odor. Lastly, make
sure your garnishes are quick and
easy to apply, so food still goes out
piping hot.
Sauces, garnishes and accompaniments
Sauces, garnishes and accompaniments are additions to the main

ingredients of a meal. They can be used to enhance the flavor, color, aroma and
overall presentation of the meal.
Sauces
Various meals served with different types of sauces
104
Sauce is a term used in cookery to describe a wide range of flavored liquids
that are served as part of the meal, or dish. The addition of a sauce to a dish can be
used to transform the overall presentation of a dish by adding flavor, moisture,
richness and visual appeal.
Sauces come in a variety of different styles and consistencies. They can be

thick or thin, rich and creamy, or light and delicate. Depending on the purpose,
sauces can be strongly flavored, hot and spicy, or even sweet to be served with a
dessert.
The way in which the sauce is presented will depend very much on the dish
being served. The sauce may be served partially masked over the food, served
under the food, or served in a separate dish or saucier.
Garnishes
The word garnish comes from French and means "to grace or to provide". In
kitchen operations we use the word garnish to refer to the decoration of food by the
addition of other items.
Garnishes come in a variety of shapes and sizes, depending on the meal

being served and the level of service required. A common yet effective garnish used
in many restaurants is a sprig of parsley (or other herb) on the side of a plate, or a
wedge of lemon to be served with fish.
There is no rule in cooking that says every meal must be garnished but if a
garnish is used it should be fresh, colorful, edible and should be suited to the meal.
Accompaniments
Accompaniments are complementary additions to the main ingredient of a

meal.
Accompaniments are typically things like vegetables and side salads but
they also include sauces and relishes. Sometimes the accompaniment also comes
with a garnish of its own.
What’s More
105
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.
SCORE CRITERIA
5 Compiled properly (20) recipes of starch and cereal dishes in a very

attractive manner
4 Compiled properly (16-19) recipes of starch and cereal dishes in an

attractive manner
3 Compiled properly (10-15) recipes of starch and cereal dishes in

simple manner
2 Compiled properly (6-9) recipes of starch and cereal dishes in simple

manner
1 Compiled less than 6 recipes of starch and cereal dishes in

disorganized manner
Directions: 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. Review
procedures and prepare for actual preparation.
Directions: Make your homemade pasta using your bare hands. You may
include other ingredients. Your products, performance and presentation will
be rated using the given rubric.
How to Make Homemade Pasta by Hand
Tools & Utensils:
106
Rolling pin (alternate: glass bottle, but please be careful on using it)
Mixing bowl (you can use any mixing tool)
Measuring cup
spoon
Sharp cutter (optional)
Knife
Ingredients:
2 cups all-purpose flour

¼ tsp salt
3 pcs egg
1 tbsp milk
1 tsp oil
Procedures:
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.
107
Your performance will be rated using the rubric below

homemade pasta and performs the skill without supervision.
homemade pasta and performs the skill without some assistance
or supervision.
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.
Note: You may submit your output via video, but if you don’t have the same gadget,
just write it down and make sure that the important details of your performance are
recorded well.
Directions: Put a check mark for every correct plating presented in the
statements and cross if not.
1. One way to conceptualize plating is to think of yourself as an artist, the plate as

your canvas, and the food as your medium.
2. When applied to cooking, the rule of thirds prescribes placing the focal point of
your dish to either the left or right side of the plate, rather than the center.
3. Focus your plating only on the protein.
4. Creating flavor bites is the perfect accompaniment to creative plating as it

pleases both the eye and the taste buds.
5. As you finish plating, remember that garnishes must be the main attraction of
your plate.
6. Never heap garnishes in one corner of the plate. Instead, disperse them
thoughtfully in order to add color or texture.
7. Creating a tall plate can go a long way towards enhancing visual appeal.
8. Utilize white space by thinking of the rim as your frame, and consider using the
rule of thirds to highlight your plate's focal point.
108
9. From the diner's point of view, your protein should be between 3 and 9, your
starch or carbohydrate from 9 and 12, and your vegetable from 12 and 3.
10. Finding a focal point also ensures that the accompanying ingredients will play a
complementary, supporting role.
Directions: Do the following tasks;
1. Try to do a plate presentation of a pasta-dish that is already available at

home or can be bought in a nearby karenderya. Follow and apply all what
you have learned.
2. Formulate your own Rubrics for this activity.
3. Have the members of your family rate your performance using the rubrics
that you have formulated.
4. Submit your score.
Challenge Accepted!
Directions: Try to do more pasta-plating and share your experience by

writing it on you journal or diary or you can show me your work by sending
pictures or video via messenger.
What I Have Learned
5. The following are the factors that affect starch paste viscosity and
starch gel strength; Stress or other factor, Kind and Amount of
Starch, Heating rate, Endpoint Temperature, Cooling and storage
conditions, and Ingredients added.
6. Starch functions in and Filipino Dishes as thickening, gelling,
binding, filling, stabilizing, moisture retaining, coating or ducting,
diluent and coloring.
7. Thinning of Gel, weak gel, skin formation, scorching, and raw
starch flavor are the common problems in starch cookery.
8. Basic principles in preparing pasta
109
What I Can Do
Directions: Based on the recipe that you have performed; you are directed to
calculate food cost of the recipe Snow Carb-Aria or your choice recipe.

1. In presenting your pasta dishes, which is more important garnishing or
plating?
2. Can we use pasta dishes for “ulam”?
Assessment
1. What is the name for pasta tossed with egg yolk, pancetta (bacon), grated cheese,
and cracked black pepper?
A. All 'amatriciana C. Carbonara
B. Bolognese D. Puttanesca
2. How should sauce be presented with a platter of food?

A. on the side in a sauce boat
B. drizzle on top of the food
C. underneath the food
D. in individual cups
3. Which of the following is NOT a purpose of garnish?
A. visual appeal
B. accentuates main course
C. increases overall profit margin
D. complements main dish color, flavor and texture
4. Which refer to the important element in plating and presenting a food dish; that
requires the ingredients cut neatly and uniformly?
A. framing C. shape
B. napping D. texture
5. Where things are placed, such as where and how food items are placed on a dish
in order to maximize its appeal is referred to as what?
A. arrangement C. plating
110
B. framing D. texture
6. What does it mean to garnish something?
A. to provide (food) with something that adds flavor, decorative color, etc.
C. to add usually having no practical purpose
B. to make something look more attractive
D. to cover the main dish
7. What do accompaniments mean in cooking?
A. they complement the main dish
B. they compete with the main dish
C. they add expenses to the main dish
D. they serve as under liner to the main dish
8. Which statement does NOT tell the importance of sauce?
A. helps in digestion
B. gives moistness to the food
C. adds creaminess to firm and dry food
D. overpowers the flavor of the main dish
9. Pasta is best if cooked and served immediately, what should you do to achieve
it?
A. cook the pasta upon order
B. separate the sauce from the pasta
C. make sure that the plate is of high quality
D. add more hot garnishes to keep the pasta warm
10. What is the best thing to do if pasta is to be used cold in salad?
A. incorporate in the recipe as soon as it has cooled
B. just drain and do not rinse in cold water
C. put in the refrigerator
D. serve it the last
For numbers 11,12,13, choose the correct answer from the choices below;
A. it should be exactly at 1 o’clock

B. it should be between 3 and 9 o’clock (6 o’clock)
C. it should be between 9 and 12 o’clock (11 o’ clock)
D. it should be between 12 and 3 o’clock (2 o’clock)
As you plate your food based on the face of the clock,
11. where should the protein be placed?
12. where should the vegetable be placed?
13. where should the carbohydrate be placed?
14. How to properly place garnishes on the plate?

A. never put them on the plate
B. heap garnishes in one corner of the plate
C. disperse them thoughtfully in order to add color or texture
D. use raw herbs, large chunks of citrus, and anything with a strong odor
15. Which principle does NOT comply with the selection of plate for plating?
A. always use a silver platter
B. small enough that your portions don't look too small
C. make sure it's big enough to allow your food to stand out
D. white plates are popular because they create high contrast and provide a
neutral background for your colorful creations
111
Directions: Create your own pasta dish. Don’t worry, you are not required to
cook the pasta. You will just think of the ingredients and just give your
pasta dish its own name. As what you have learned in formulating recipes,
you need a list of utensils, ingredients, amount of ingredients and the
procedures.
Your work will be graded according to the following criteria;
1. Creativity/Innovation 50%
2. Use of localized materials for your ingredients 20%
3. Presentation of plating through written description 30%
_________________
Total 100%
112
113
References
Modules
Internet
https://www.theculinarypro.com/plate-presentations
https://www.webstaurantstore.com/article/200/basic-guide-to-food-
presentation.html
https://sielearning.tafensw.edu.au/toolboxes/KitchenOps/tools/kitchen/serve/sa
uces.html
https://quizizz.com/admin/quiz/5c69e5be9fb528001a9b2815/garnishing-and-
platin https://www.google.com/search?
q=meaning+of+garnish&oq=meaning+of+garnish&aqs=chrome..69i57.6128j0j7&sou
rceid=chrome&ie=UTF-8g
114
Lesson
Storing Starch and Cereal
7 Dishes
What’s In

1. store starch and cereal at appropriate temperature
2. maintain optimum freshness and quality of starch and cereal dishes
according to standards
3. store starch and cereal according to standard operating procedures
Directions: Answer the following statements YES or NO for the techniques in

preparing pasta before plating, on a separate sheet of paper.
1. Pasta is best if cooked and served immediately.

2. Try to cook pasta upon order.
3. Cut the pasta into smaller length to hold them well.
4. If pasta is to be served immediately, just drain and do not rinse in cold
water.
5. If pasta is to be used cold in salad, it is ready to be incorporated in the
recipe as soon as it has cooled.
6. If pasta is to be held, toss gently with a small amount of oil to keep it from
sticking.
7. Measure portions into mounds on trays.
8. Cover with plastic film and refrigerate until service time.
9. To serve, place the desired number of portions in a china cap and immerse
in simmering water to reheat. Drain, plate, and add sauce.
10. Make sure to place the cooked pasta in a bowl of ice water to disintegrate
the strands.
115
What’s New
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.
Directions: Read the statements carefully and tell which type of pasta is
being stored; then, write the correct letter initials indicated in the box on a
Cooked
Dry Pasta Fresh Pasta Frozen Pasta
Pasta
DP FrP FzP
CP
1. It is the type of pasta that does not have to be thawed before it is cooked.
2. This pasta should be removed from the store packaging if the noodles come in a
box or other air-tight container.
3. To store this pasta, it is just normally rinse with cold water and allow to drain
well.
4. In storing this pasta, just toss the noodles and evenly coat with oil.
5. If this type of pasta is not to be cooked immediately, it should be placed on a
lightly floured towel and then placed in the freezer.
116
What is It
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 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.
117
 Place the pasta in a tight-sealed container. Store in the refrigerator for three
to five days.
 Cooked pasta can be stored without sauce 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.
Storing Cooked Pasta:
 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.
118
 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
 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 -180C 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
119become 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.
What’s More
Directions: There are five common words that are related to storing pasta.
Search the words and write them on a separate sheet of paper.
E T A R E G I R F E R
V O I D T V F P H S A
J O R N O O D L E S N
B I T F E F T A O X N
P R I M Y L T S P A X
D H G L D S S T O R E
Q T H F A G D I A Z L
D F T P F G A C S W K
Directions: Provide a short explanation of the words that you have formed
from the crossword puzzle.
Directions: Explain the principles behind FIFO Rules. Write your answer on
Directions: Fill out the blanks with correct answers. Use a separate sheet to
record your answer.
1. Pasta is stored in ______________________ containers.
120
2. In storing food, write the expiry date, date received and date of storage to the
food package and regularly check the _____________________________.
3. __________________________ have a long storage life when properly packaged.
4. Cooked pasta can be stored without sauce in an airtight container and
refrigerated for _______ or _______ days.
5. Frozen pasta does not have to be ________________ before it is cooked.
Directions: Make a slogan showing the importance of proper storing of food. Use an
Oslo paper for this activity.
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
Directions: Prepare and cook any cereal dish from among those recipes
which you have compiled in the previous activity. If you have a cellphone,
record your performance and send it to me via messenger; or just record
your experience in a separate sheet of paper.
Note: in recording or writing your performance, use the rubrics next page.
PER F ORMANCE L EVEL

Dimension
Very No
Excell Satisfactory Needs Improvement
Satisfactory (3 Attempt Points
ent (2 pts.) (1 pt.)
pts.) (0 pt.) Earned
(4
pts.)
1. Use of tools Uses tools and Uses tools and Uses tools and Uses tools and No
and equipment equipment equipment equipment correctly equipment attempt
correctly and correctly and but less confidently incorrectly and less
confidently at all confidently sometimes confidently most of
times most of the the time
times
121
2. Application Manifests very Manifests clear Manifests Manifests less No
of procedures clear understanding understanding of understanding of the attempt
understanding of of the step- by- the step-by-step step- by-step
the step- by-step step procedure procedure procedure seeking
procedure but sometimes clarification most of
seeks clarification the time
Works Works Works independently Works independently No
independently with independently with ease and but with assistance attempt
ease and with ease and confidence from others most of
confidence at all confidence sometimes the time
times most of the
time
3. Safety work Observes safety Observes Observes safety Not observing safety No
habits precautions at all safety precautions precautions most of attempt
times precautions sometimes the time
most of the
Time
4. Final Output Output is very Output is very Output is Output is not so No
presentable and presentable presentable and presentable and attempt
taste exceeds the and taste taste is within the taste is within the
standard. meets the standard. standard.
standard.
TOTAL POINTS
What I Have Learned
1. Proper storing of pasta will secure food and health safety.

2. FIFO Rules in storing food is very important.
3. Different classification of pasta requires different methods of storage.
What I Can Do
Directions: Give one risk in the preparation and cooking of
starch, cereal dishes and other foods and give some guidelines
pertaining to food safety. Use a separate sheet for your answer.
Your answer will be rated using the scoring rubric below:
SCORE CRITERIA
4 Explains very clearly the complete guidelines to consider pertaining to
food safety related to the given risk.
3 Explains clearly the complete guidelines to consider pertaining to food
safety related to the given risk.
122
2 Explains partially the guidelines to consider pertaining to food safety
related to the given risk.
1 Was not able to explain any guidelines to consider pertaining to food
safety related to the given risk.

1. What will you do so pasta doesn't stick?
2. How do you store cooked pasta for later use?
3. How do you store and reheat pasta?
Assessment
1. Food stuff has a required shelf life and storing requirement. Which of the
following food item can be stored in the refrigerator for 2 or 3 days?
A. Cooked pasta C. Fresh pasta
B. Dried pasta D. Frozen pasta
2. FIFO stands for _____________________________?
A. Fan In Fan On C. First In First Out
B. First In Fight Out D. Fit In Fit Out
3. Which type of pasta noodles have a long storage life when properly packaged?
4. Which pasta need not to be refrigerated as it can be stored on the shelf in an
airtight container in a dry area that is not exposed to extreme temperature?
5. Cooked pasta can be stored without sauce in an airtight container and
refrigerated for how many days?
A. 4 to 5 days C. 8 to 9 days
B. 6 to 7 days D. 10 to 11 days
6. To help prevent the pasta from clumping together while it is stored, what should
you do?
A. thaw in the refrigerator
B. add a small amount of olive oil or butter
C. place the pasta in an airtight plastic bag
D. eat within 1 to 2 days to prevent it from absorbing too much sauce
7. If you have an entire lasagna or pasta dish to refrigerate or freeze, what is the
best thing to do?
A. it can be left in the baking dish and tightly covered before storing
B. Once they are frozen, they can be stored in a freezer
C. It will need to cook a little longer
D. eat right away
123
8. What storage material is best for long noodles, such as spaghetti?
A. paper bag
B. plastic bag
C. refrigerator freezer
D. a tall plastic storage container
9. If the pasta is stored together with the sauce, what is the best thing to do?
A. it should be eaten within 1 or 2 days to limit the amount of sauce that is
absorbed
B. place the noodles in a sealable plastic bag
C. keep it well-covered in the fridge
D. thaw on the kitchen counter
10. Which pasta should ideally be used on the same day as manufactured?
11. How many months Fresh pasta can be stored in the freezer?
A. 8 to 9 months C. 4 to 5 months
B. 6 to 7 months D. 2 to 3 months
12. How many days should Homemade pasta be stored in the refrigerator?
A. 1 to 2 days C. 5 to 6 days
B. 3 to 4 days D. 7 to 8 days
13. Where should Frozen cooked pasta be thawed?
A. on the kitchen counter
B. in a basin with ice
C. in the refrigerator
D. in hot water
14. Which statement does NOT comply when storing dried pasta?
A. Remove the pasta from the store packaging if the noodles come in a box or
other non-airtight container
B. put them in the rice dispenser
C. Place the noodles in a sealable plastic bag or other container that closes
tightly
D. Store the pasta in a cool, dry place
15. What is FIFO Method?
A. the oldest products in the inventory should be the first to use
B. the products are arranged in the cabinet according to size
C. the most favorite product should be consumed first
D. the most perishable product should not be stored
Directions: Suggest other ways of storing pasta and pasta dishes. Write it on
124
125
126
Answer Key
What’s New Independent Assessment
1. C
1. FzP Assessment 2 2. C
2. DP
3. B
3. CP
4. CP 1. Airtight 4. B
5. FrP 2. Expiration date 5. A
6. B
3. Dry noodles
7. A
Independent Activity I 4. 4 or 5 days 8. D
5. thawed 9. A
Store
10. C
Refrigerate
Noodles 11. D
Plastic 12. A
Pasta 13. C
Airtight 14. B
15. A
References
Modules
127
128
129
130

Cookery: Quarter 1 - Module 1: Prepare Eggs, Cereals and Starch Dishes

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Cookery: Quarter 1 - Module 1: Prepare Eggs, Cereals and Starch Dishes

Uploaded by

Copyright:

Available Formats

10

Published by the Department of Education

Development Team of the Module

Printed in the Philippines by ________________________

Department of Education – Bureau of Learning Resources (DepEd-BLR)

Office Address: ____________________________________________

Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on

This module was collaboratively designed, developed and reviewed by educators

Notes to the Teacher

For the learner:

Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM)

What I Need to This will give you an idea of the skills or

What I Know This part includes an activity that aims to

What’s In This is a brief drill or review to help you

What’s New In this portion, the new lesson will be

What is It This section provides a brief discussion of

What’s More This comprises activities for independent

What I Have This includes questions or blank

What I Can Do This section provides an activity which will

Assessment This is a task which aims to evaluate your

Additional In this portion, another activity will be

At the end of this module you will also find:

References This is a list of all sources used in

The following are some reminders in using this module:

What I Need to Know

3. Eggs are produced commercially in farms with a few hundred laying

5. Starch is the second most abundant organic substance on earth. It is found

6. Starch is the source of up to 80% of calories worldwide. Besides this

The module is divided into eight lessons, namely:

After going through this module, you are expected to:

1. identify an egg’s components and its nutritive value

1 Prepare Egg Dishes

After going through this lesson, you are expected to:

1. identify tools, utensils and equipment needed in egg preparation;

In the preparation of egg dishes, the first consideration is to identify

The physical structure and composition of egg is also an important

Let’s have a review!

Name tool or equipment

10. ____________________ ____________________

Notes to the Teacher

Eggs-plorer! What makes up an egg?

Technical-Vocational-Livelihood Home Economics COOKERY Manual Module 2 of 2

Tools, Utensils and Equipment Needed in Egg Preparation

Cleaning and Sanitizing Tools and Equipment

Manual Dishwashing Procedures

5. Drain and air-dry.

Physical Structure and Composition of Egg

% % Water % Protein % Fat % Ash

1. It is a perforated bowl of varying sizes made of stainless steel, aluminum or

1. Ware washing is the process of washing and sanitizing dishes, glassware,

Directions: Draw this figure of an egg on a separate sheet of paper and

Directions: On a separate answer sheet, write whether you agree or disagree

1. Egg is a complete food.

2. Egg is composed of the shell, egg white and egg yolk.

What I Have Learned

Directions: Please answer the following questions honestly. I want to know

1. What do you do when you have finished using a knife?

Directions: The Table shows the Nutrient Content of a Large Egg.

Technical-Vocational-Livelihood Home Economics Cookery Manual Module 2 of 2

www.melindamyers.com › sustainable-gardening › eggsh..

After going through this lesson, you are expected to:

1. identify the market forms of eggs

Let’s have a review!

10.