10

TLE COOKERY NC II
Quarter 1: PREPARE
STARCH AND CEREAL
DISHES – Module 5-6:
PERFORM MISE EN PLACE
LESSON 5-6 - Determine the sources and kinds
of starch and cereals
Introductory Message
For the facilitator:
Welcome to the Cookery 10 Alternative Delivery Mode (ADM) Module on Performing
Mise En Place!
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 10 Alternative Delivery Mode (ADM) Module on Perform Mise
En Place!
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.

i
This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
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 Learned This includes questions or blank

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 Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

ii
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!

This module was designed and written with you in mind. It is here to help you
in Cookery 10 preferably in performing mise ‘en place in preparing starch and
cereals dishes. The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed
to correspond with the textbook you are now using.

The module is about:

Lesson 1. Food sources and kinds of starch and cereals
After going through this module, you are expected to:
1. enumerate the sources of starch and cereals
2. name the sources and kinds of starch and cereals

iii
What I Know
Choose the letter of the best answer. Write the chosen letter on a separate
sheet of paper.

1. Refers to the starches as originally derived from its plant source.

a. Native or Natural Starch
b. Modified Starches
c. Purified starch
d. Cereals
2. Are starches that have been altered physically or chemically, to modify one
or more of its key chemicals and/or physical property.
a. Native or Natural Starch
b. Modified Starches
c. Purified starch
d. Cereals
3. 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.
a. Native or Natural Starch
b. Modified Starches
c. Purified starch
d. Cereals
4. Are usually starchy pods or grains and the most important group of food
crops in the world named after the Roman goddess of harvest, Ceres.
a. Native or Natural Starch
b. Modified Starches
c. Purified starch
d. Cereals
5. The second most abundant organic substance on earth.
a. Cereals
b. Starch
c. Corn
d. Wheat

1
 Lesson
Cookery: PERFORM MISE ‘EN PLACE

1 LESSON 1 - Determine the sources and kinds of starch

and cereals

What’s In
In the previous module you have learned about plating or presentation of eggs. The
factors to consider in plating and others. What do you think did the starch and cereals come
from? As you go on with this module you will be learning the sources and kinds of starch
and cereals.

Cereals - are usually starchy pods or grains and 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 - 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. 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.

What’s New
Activity 1. Name Me! Fill in the blank the missing letter to complete the
word. Write your answer on a separate sheet.

1. A small, hard, dry seed, with or without an attached hull or fruit layer,
harvested for human or animal consumption.
Answer: _ r _ _ n _

2. A root vegetable native to the Americas, a starchy tuber of the plant Solanum
tuberosum, and the plant itself, a perennial in the family Solanaceae.
Answer: p _ _ _ _ o

3. Is a starch extracted from the storage roots of the cassava plant (Manihot
esculenta).
Answer: t _ p _ o _ a

4. The most widely consumed staple food for a large part of the world's human
population, especially in Asia and Africa.
2
Answer: _ i _ e

5. Is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of

such a plant (also called a pulse, especially in the mature, dry condition).
Answer: _e_u_ _s

What Is It

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

• corn
• potato
• Tapioca (cassava)

Starches are named after its plant sources

• corn starch from corn
• rice starch from rice
• tapioca from cassava

Classification of Starch

Native or Natural Starch refers to the starches as originally derived from its plant
source.

3
Modified Starches are starches that have been altered physically or chemically,
to modify one or more of its key chemicals and/or physical property.

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.

What’s More

Activity 2. Match me! To check your understanding about the lesson, match
column A with column B. The blank space is provided for you to write your
answer. Use a separate answer sheet.

Column A Column B

_________1. Tapoica a. Modified starch

_________2. tubers b. cassava

_________3. native c. purified starch

_________4. This procedure employs d. sweet potato
various techniques of grinding, e. natural starch
screening, and centrifuging to
separate the starch from fiber,
oil, and protein.
_________5. Starches that have been
altered physically or chemically,
to modify one or more of its key
chemicals and/or physical property.

4
 What I Have Learned
Summarize the things you have learned in this lesson by answering the
following questions. Use separate answer sheets.

1. What are the sources of starch and cereals?

a. ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
b. ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
c. ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

2. Enumerate the classification of starch.

a. ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
b. ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
c. ___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

What I Can Do

Art is Fun!

Now that you have learned the sources of starch and cereals, this part of the
module asks for your creativity. Based from you have learned, draw the
following and write a brief description about it. Use A4 bond paper ,1 inch all
side (margin) and color it.
5
Common Source of Manufactured Food Starch
1. Corn
Drawing Description

2. Potato
Drawing Description

3. Tapioca (cassava)

Drawing Description

6
 Assessment
Choose the letter of the best answer. Write the chosen letter on a separate sheet
of paper.

1. Refers to the starches as originally derived from its plant source.

a. Native or Natural Starch
b. Modified Starches
c. Purified starch
d. Cereals

2. Are starches that have been altered physically or chemically, to modify one
or more of its key chemicals and/or physical property.
a. Native or Natural Starch
b. Modified Starches
c. Purified starch
d. Cereals

3. 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.
a. Native or Natural Starch
b. Modified Starches
c. Purified starch
d. Cereals

4. Are usually starchy pods or grains and the most important group of food
crops in the world named after the Roman goddess of harvest, Ceres.
a. Native or Natural Starch
b. Modified Starches
c. Purified starch
d. Cereals

5. The second most abundant organic substance on earth.

a. Cereals
7
b. Starch
c. Corn
d. Wheat

Additional Activities

A. Complete the sentence. Write what is missing word in the blank to come
up with a sentence. Use a separate answer sheets.

1. Native or _________Starch refers to the starches as _________derived from

___plant source.

2. ________Starches are starches that have been ________ physically or

chemically, to ________one or more of its key chemicals and/or physical
property.

3. Purified starch may be _________ from grains and tubers by a process called
wet _______. This ________ employs various techniques of grinding, screening,
and centrifuging to separate the _______from fiber, oil, and protein.

B. Enumeration Part: At home, give any sources of starch and cereals found
at home or in your farm.
1. 4.
2. 5.
3.

8
 Answer Key

5. e procedure, starch
4. d 3. separated, milling,
3. c 2. modified, altered, modify
2. b 1. natural , originally, its Answers may vary
1. a Additional Activity What I can do
Assessment

5. e
5. a 5. legumes 4. d
4. c 4. rice 3. c
3. e 3. tapioca 2. b
2. d 2. potato 1. a
1. b 1. grains What I Know
What’s More? What’s New?

References
Cookery 10 LM. Accessed April 13, 2020.
http://lrmds.deped.gov.ph/.

Prepare starch and cereals. 2017. Accessed April 30, 2020.

http://www.slideshare.net

Wikipedia. 2020. “Grains.” Accessed April 30, 2020.

https://en.m.wikipedia.org/wiki/grains

Wikipedia. 2020. “Potato.” Accessed April 30, 2020.

https://en.m.wikipedia.org/wiki/potato

Wikipedia. 2020. “Tapioca.” Accessed April 30, 2020.

https://en.m.wikipedia.org/wiki/tapioca