TLE - Home Economics

Cookery NC II
First Quarter-Module 10
Techniques for Storing Starch and Cereal Dishes

Writer: Christy P. Villanobos

Cover Illustrator: Christopher E. Mercado
 What I Need to Know

This module will provide you learners the essential knowledge and opportunities
to develop your skills and gain understanding in storing starch and cereal dishes. It is
here to help you develop knowledge, skills, and attitudes in the performance of Cookery
tasks. 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.

The module contains:

LO 4: Store Starch and Cereal Dishes
4.1 Techniques for Storing Starch and Cereal Dishes
After going through this module, you are expected to:
1. identify the ways of storing pasta;
2. explain the principles behind FIFO; and
3. value the importance of storing pasta and cereals properly.

What I Know
Describe the picture briefly. Write your answer on the blank provided.

1. ______________________________

2. _____________________________________

3. _____________________________________
 Lesson
Techniques in Storing
10 Starch and Cereal Dishes
Proper storage of food is very crucial in keeping food safe because the manner
and temperature of storage will affect the food’s susceptibility to bacterial growth, other
contaminants, and infestation. Storing food will not improve its quality, it will only delay
the rate of deterioration, and thus, the proper period of storage should also be observed.
FIFO (First In, First Out) in storing food is very important. Though it is a long-
time method in storekeeping 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.

What’s In
Enumerate 5 guidelines for plating food. Write your answer on the blank.

1.________________________________________________________
2. ________________________________________________________
3. ________________________________________________________
4. ________________________________________________________
5. ________________________________________________________

In storing of starch and cereal dishes, there are principles to be considered. The
proper ways in storing pasta and cereals should also be in consideration. Proper storage
ensures your pasta to always taste its best. The following topics and activities will help
you learn the different ways in storing pasta and cereals.

Notes to the Teacher

In this lesson, the learners are expected to remember that
food poisoning is frequently caused by bacteria from foods that have
been incorrectly stored, prepared, handled, or cooked. If food is
not stored properly, the bacteria in it can multiply to dangerous
levels.
 What’s New
Answer and explain briefly. Write your answer on the blank provided. (5 points each)

1. Food stuff has a required shelf life and storing requirement. What kind of pasta
can be stored in the refrigerator for 2 or 3 days? _____________________________

2. FIFO stands for _______________________________________________________________

What is It

How to Store Pasta Noodles

1. Dry Pasta
● Remove the pasta from the store packaging if the noodles come in a box or other
non-airtight container.
● Place the noodles in a sealable plastic bag or other container that closes tightly.
For long noodles, such as spaghetti, use a tall plastic storage container.
● Seal the bag or screw the lid on tightly. Store the pasta in a cool, dry place. Dry
pasta stores indefinitely but should be used within two years to prevent loss of
flavor. Store dried egg noodles for up to six months.
● Dried pasta need not to be refrigerated. It can be stored on the shelf in an airtight
container in a dry area that is not exposed to extreme temperature.
● Dried pasta can be stored indefinitely and still be safe to eat but the USDA
recommends storing dried pasta for no more than two years to obtain the best
quality. Some manufacturers will stamp their packages with a "best if used by"
date, which indicates that the flavor, color and nutritional value may be affected
if used beyond that date.

2. Cooked Pasta
● Pour the noodles into a colander. Allow as much moisture as possible to drain.
Noodles left in standing water become overly soft and mushy.
● Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the noodles are evenly
coated in the oil. Salad oil prevents the pasta from sticking together.
● Place the pasta in a tight-sealed container. Store in the refrigerator for three to
five days.
● Cooked pasta can be stored un sauced 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, it should be frozen and then it can be stored for
 approximately 3 months. Frozen cooked pasta should be thawed in the
refrigerator and not on the kitchen counter.
● To store, cook the pasta as you normally would and then rinse with cold water
and allow it to drain well.

Add a small amount of olive oil or

butter to help prevent the pasta from
clumping together while it is stored.
Use only enough oil or butter to
lightly coat the pasta.

To refrigerate, place the pasta in an

airtight plastic bag or an airtight
container and place in the
refrigerator. To freeze, place in an
airtight plastic freezer bag and
press out as much excess air as
possible and place in the freezer.

If storing sauced pasta, eat within 1

to 2 days to prevent it from
absorbing too much sauce.

When refrigerating or freezing

cooked pasta, be sure it is stored in
a well-sealed container so that it
does not absorb any odor.
 ✔ Cooked lasagna and baked pasta
dishes can be refrigerated or
frozen in the same manner as
plain cooked pasta. The lasagna
and casseroles should be first cut
into individual servings before
placing them in a sealed bag or
container. This will make it easier
when reheating.
✔ If you have an entire lasagna or
pasta dish to refrigerate or freeze,
it can be left in the baking dish
and tightly covered before
storing.
✔ The lasagna and baked pasta
dishes can be refrigerated for 3 or
4 days or they can be placed in a
freezer and kept for
approximately 3 months. If
frozen, the pasta dish should be
thawed in the refrigerator and not
on the kitchen counter

3. Fresh Pasta.

● Fresh pasta should ideally be used on the same day as manufactured. This is not
always possible, but if it is used within the next two days it will give adequate results.
After this it tends to crack through excess drying. It must be stored, keep it well-
covered in the fridge, to minimize the risk of this happening. Frozen filled pastas will
keep for up to three months if held at -18oC or lower.
● Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the pasta will not be
used within that time, it can be frozen and stored in the freezer for 2 to 3 months.
● Homemade pasta can be stored in the refrigerator for 1 or 2 days or frozen for 2 to 3
months. Homemade pasta can also be allowed to dry thoroughly and then placed in
a plastic bag or airtight container. The length of time it will take to dry will vary
depending on the type of pasta and its size, shape, and thickness. If dried completely,
the pasta can then be stored in a cool dry place for a couple of months. If you are
going to use the pasta on the same day as it is made, you can allow it to dry on a
clean towel for a couple of hours before you cook it unless it is stuffed pasta. Stuffed
pasta, such as ravioli, should be cooked within half an hour, otherwise it will begin
to discolor and become damp.
 If it is not going to be cooked
immediately it should be placed on
a lightly floured towel that is placed
on a baking sheet, sprinkled lightly
with flour, and then placed in the
freezer. Once they are frozen, they
can be stored in a freezer proof bag
or wrap and then place it in the
freezer for 8 or 9 months.
4.Frozen pasta does not have to be thawed before it is cooked. Just place the frozen
pasta into boiling water and reheat it. It will need to cook a little longer than unfrozen
pasta.

Tips & Warnings

• Store pasta sauce separate from the noodles, otherwise the noodles will become
mushy.

• You can freeze cooked pasta, but it may be too soft once thawed. Use frozen pasta in
baked dishes so the softer texture is not noticeable.

"FIFO" stands for first-in, first-out, meaning that the oldest inventory items are
recorded as sold first but do not necessarily mean that the exact oldest physical object
has been tracked and sold. In other words, the cost associated with the inventory that
was purchased first is the cost expensed first.

Some advantages to using FIFO inventory method are FIFO results in a

lower cost of goods sold number. This is since older items generally tend to carry a
lower cost than items purchased more recently, due to potential price increases. A
lower cost of goods sold number will result in a higher profit.
 What’s More

Read and understand the given situation below. Write your answer on the space
provided. (5 points each)
What to do?
● If you were asked to cook any pasta dish, how do you apply the principle of
FIFO in this situation upon choosing the pasta ingredients?
______________________________________________________________________________
______________________________________________________________________________
• If you don’t want your pasta or noodles to become mushy.
______________________________________________________________________________
______________________________________________________________________________
• If you are going to use frozen cooked pasta so the soft texture is not noticeable.
______________________________________________________________________________
______________________________________________________________________________

What I Have Learned

Write the lifespan of the following types of pasta.

Types of pasta Refrigerated Frozen

1. Cooked pasta without sauce

2. Cooked pasta with sauce

3. Fresh pasta

What I Can Do

Give one risk in the preparation and cooking of starch, cereal dishes and other
foods and give some guidelines pertaining to food safety. Write your answer on the space
provided.
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

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.
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.

Assessment
SET A: TRUE or FALSE
Write T if the statement is correct and write the correct word to make the statement
correct. Write your answer on the blank provided.

_____ 1. Food stuff has a required shelf life and storing requirement.
_____ 2. Dried pasta can be stored in the refrigerator for 2 or 3 days.
_____ 3. Pasta is stored in airtight container.
_____ 4. FIFO stands for “Fan In Fan Out”.
_____ 5. Storing food will delay the rate of deterioration.
SET B: ESSAY TYPE

Answer the following questions. Write your answers on the blank. (5 points each)

1. Why is it important to properly store cereals and starches?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. Why do we need to check the expiration date of a product?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

Additional Activities

Online Learner:
Use your computer to make a slogan showing the importance of proper storing of cereals
and starches. Present this on our next class virtual meeting.
Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given topic
4 Done creatively and neat enough with relevance to the given topic
3 Done creatively and neat enough but no relevance to the given topic
2 Done simply and neat enough but not so relevant to the given topic
1 Done poorly and irrelevant to the given topic

Offline Learner:
In oslo paper, make a slogan showing the importance of proper storing of cereals and
starches.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Done creatively and neatly showing much relevance to the given topic
4 Done creatively and neat enough with relevance to the given topic
3 Done creatively and neat enough but no relevance to the given topic
2 Done simply and neat enough but not so relevant to the given topic
1 Done poorly with erasures and irrelevant to the given topic
 Chemistry 67(3): 286-291.
measured by electron spin resonance and differential scanning calorimetry. Cereal
Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and sugar water
Book
Assessment What's More What I Know
Set A Answer may vary Answer may vary
1. T
2. F What’s In
3. T What I have Choose the right plate
4. F Learned Choose the right size plate
5. T
1. 4/5 days - 3 months Choose a complementary
Set B plate color.
2. 1-2 days - 6-7 days Plate with a clock in mind
Answers may vary
3. 2-3 days – 2-3 months Use moist ingredients as
your base.
What can I do
Serve odd amounts of
Answer may vary food
What’s new
Answer may vary
Answer Key
Bean, M.M. and W.T. Yamazaki. 1978. Wheat starch gelatinization in sugar solutions.
I. Sucrose: Microscopy and viscosity effects. Cereal Chemistry 55(6): 936-944.
Department of Education, Cookery 10, Learning Module, K-12 Basic Education
Curriculum, Technology and Livelihood Education, DEPED Complex, MERALCO
Avenue, Pasig City, Philippines 1600:105-112
Online Source
Definitions by Merriam-Webster. Retrieved from http://www.merriam-
webster.com/dictionary

Complete Guide to Storing Food in the Fridge - Life Storage

www.lifestorage.com › how-to-store-food-refrigerator

Cookery 10 Learning Module

 Development Team of the Module

Writer: Christy P. Villanobos (MHHS)

Editors:
Aida A. Tolentino (PHS)
Nerissa S. Estrella (ASP II/OIC - MNHS)
Bernadette L. Nepomuceno (Subject Coordinator, SNNHS)
Internal Reviewer: Joseph T. Santos, (Education Program Supervisor-EPP/TLE)
Layout Artist: Khrycys G. Olairez (BNHS)
Management Team:
Sheryll T. Gayola
Assistant Schools Division Superintendent
OIC, Office of the Schools Division Superintendent

Elisa O. Cerveza
Chief, Curriculum Implementation Division
OIC, Office of the Assistant Schools Division Superintendent

Joseph T. Santos
Education Program Supervisor-EPP/ TLE

Ivy Coney A. Gamatero

EPS – Learning Resource Management Section

For inquiries or feedback, please write or call:

Schools Division Office-Marikina City

Email Address: sdo.marikina@deped.gov.ph

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE