10

Technology and Livelihood

Education
Cookery
Quarter 1 – Module 3:
Present Cereals and Starch
Dishes
Science – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 3: Present Starch and Cereal Dishes
First Edition, 2020

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 10

Technology and
Livelihood
Education
Cookery
Quarter 1 – Module 3:
Present Cereals and Starch
Dishes
Introductory Message
For the facilitator:

Welcome to the TLE Grade 10-Cookery Alternative Delivery Mode (ADM) Module on
Prepare Cereal 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 TLE Grade 10-Cookery Alternative Delivery Mode (ADM) Module on
Prepare Cereal 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.

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.

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

This module is specifically designed to enhance the knowledge and skills in

Cookery. It will provide the learners the basic understanding and opportunities to
develop their skills and acquire knowledge in the preparation, cooking,
presentation, and storing cereals and starch dishes. Varied and relevant task, and
hands-on activities will be provided to learners, to determine their understanding
the basic concepts in cookery.

The module is divided into three lessons, namely:

 Lesson 1 – Perform Mise en Place
 Lesson 2 – Prepare starch and cereal dishes
 Lesson 3 – Present starch and cereal dishes
 Lesson 4 - Store starch and cereal dishes

After going through this module, you are expected to:

1. identify the ingredients in the preparation of various types of starch and cereal
dishes
2. cook various types of starch and cereal dishes
3. prepare sauces and accompaniments of selected starch and cereal products
follow safety and hygienic practices while working in the kitchen
4. present starch dishes with suitable plating and garnishing according to
standards
5. store starch and cereal at appropriate temperature
6. maintain optimum freshness and quality of starch and cereal dishes
according to standar

.
 Lesson
Present Cereals and Starch
3 Dishes

Learning Outcome 3: Present Cereals and Starch Dishes

At the end of the lesson, you are expected to:

1. present starch dishes with suitable plating and garnishing according to

standards

Definition of Terms
Food plating - is the process of arranging and decorating food to enhance its
presentation.

Garnishes adds color and design to a plate, making it more attractively to the eye.
These are edible items used decorate food and should generally reflect the flavors of
the dish being served.
 Food presentation is the art of modifying, processing, arranging, or
decorating food to enhance its aesthetic appeal. Food presentation is just as
essential to the success of a dish as its taste and flavour. The way the food looks on
the plate is what tempts our eyes and makes you want to taste it. Food
presentation refers to how food is arrange and shown to others

Food plating is the process of arranging and decorating food to enhance its

presentation. Improving the presentation of a dish adds value to the dining
experience, and provides room for a higher mark-up on your food.

The arrangement and overall styling of food upon bringing it to the plate is
termed plating

Techniques in Preparing Pasta before Plating

1. Pasta is best 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.

PLATING AND PRESENTING PASTA DISHES

Elements of Plating

There are three main elements of plating: the plate, arrangement and the food
served.

1. The plate is where the food is placed so it must look clean and attractive
but not so much that it overpowers the food that is on it.

2. The arrangement is how all pieces of the dish are placed on the plate. For
example, most chefs will arrange the sauce in a pattern before adding the
food such as meat or dessert.

3. The taste of the food will do justice to how beautifully it was plated, so it
must be sumptuous, kind of like the ones in Ketchum Idaho restaurants.

Proper Food Plating

When plating, food shouldn’t look like it was hastily plunked on the plate
without a care (much like a food ration from prison cells). It has to radiate elegance
and appears like the chefs and kitchen staff took proper care and attention to the
details of the food, which is what patrons expect from high-end restaurants.
Nevertheless, even inexpensive restaurants should also practice proper plating.
There are three main elements of plating: the plate, arrangement and the food
served.

The plate is where the food is placed so it must look clean and attractive but not so
much that it overpowers the food that is on it. The arrangement is how all pieces of
the dish are placed on the plate. For example, most chefs will arrange the sauce in
a pattern before adding the food such as meat or dessert. The taste of the food will
do justice to how beautifully it was plated, so it must be sumptuous, kind of like
the ones in Ketchum Idaho restaurants.

Five simple basic plating that every cook must know.

Framework. Creating a framework means you already have pictured-out what you
want the food to actually look like to your diners. Some chefs sketch it while others
are often struck by inspiration.

Simplicity. Don’t get overly creative and garnish the food with too much sauce or a
heap of herbs. Sometimes elegance is found in simplicity and keeping it simple will
direct your diners’ attention to the main elements of the dish.

Balance. You can play with colors through sauce, herbs and other vegetables but
make sure that everything is balanced. However, presentation should not confuse
diners on which to focus on and should not overwhelm them.

Proportion. Strike the right proportion of each and every element of the dish. Do
not placed carrots that are cut too big or meat that is looks monstrously heavy on
the plate that it looks unpalatable. Also ensure that you put at least the right
proportion of protein and carbohydrates for a nutritionally balanced meal.

Key Ingredient. As mentioned earlier, the presentation should not overpower the
main elements of the dish. You can highlight the key ingredient so it won’t get lost
with all the garnishes. Remember that people are going to eat the food and not just
look at it.

Lesson
Store Cereals and Starch
4 Dishes
Learning Outcome 1: Perform Mise’en Place

At the end of the lesson, you are expected to:

1. store starch and cereal at appropriate temperature

2. maintain optimum freshness and quality of starch and cereal dishes
according to standards store starch and cereal according to standard operating
procedures
Keeping food safe is very crucial so proper storage is needed because the
manner and temperature of storage will affect the food’s susceptibility to bacterial
growth, other contaminants, and infestation. Storing of food will not improve its
quality, it will only delay the rate of deterioration, and thus, the proper period of
storage should be observed.
 Food storage is the process in which both cooked and raw materials are
stored in appropriate conditions for future use without any entry or multiplication
of microorganisms.

Proper food storage helps to preserve the quality and nutritional value of the
foods you purchase and it also helps make the most of your food by preventing
spoilage. Additionally proper food storage can help to prevent foodborne illnesses
by harmful bacteria.

How to Store Pasta Noodles

Pasta is stored in airtight containers. Pasta noodles are usually sold dry at
the grocery store allowing you to store them with other staples in your pantry. Dry
noodles have a long storage life when properly packaged. Improper storage 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

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. It can be stored indefinitely and still be safe to eat but
the USDA recommends storing dried pasta for no more than two years
to obtain the best quality. Some manufacturers will stamp their
packages with a “best if used by” date, which indicates that the flavor,
color and nutritional value may be affected if used beyond that date.

2. Cooked Pasta

 Pour the noodles into a colander. Allow as much moisture as possible

to drain. Noodles left in standing water become overly soft and
mushy.
  Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the
noodles are evenly coated in the oil. Salad oil prevents the pasta from
sticking together.

 Place the pasta in a tight-sealed container. Store in the refrigerator for

three to five days.

 Cooked pasta can be stored unsauced in an airtight container and

refrigerated for 4 to 5 days. The sauce should be refrigerated separate
from the pasta and can be stored for 6 to 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,

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.

1. 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.

Food Storage
It is important to store food properly to ensure food properly to ensure that it
remains in prime condition for as long as possible.

Proper Storage:

 Protect food from flies and dust

 Prolong its shelf life
 Makes finding the food easier in the kitchen
 Ensures that the kitchen is clean and well organized
  The shell life of a food is the length of time food remains safe and fit to
be eaten.

What is a FIFO Food Storage System?

FIFO stands for First-In First-Out. It is a stock rotation system used for food
storage. You put items with the soonest best before or use-by dates at the front and
place items with the furthest dates at the back. By using a FIFO food storage
system, you ensure that food with the nearest best before or use-by dates are used
or sold first. FIFO maximizes freshness and minimize waste.

It is very essential in storing food. Though it is a long time method in store-

keeping where the first food stored should be at 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 storage to the food package and regularly check the
expiration date.

The FIFO Procedure

Using a FIFO food storage system is simple and efficient, and ensures staff know
exactly what is going in and out at all times. It ensures older products are used or
bought before newer ones, which helps minimize costly wastage. (Liz Burton )1

The FIFO procedure follows 5 simple steps:

1. Locate products with the soonest best before or use-by dates.

2. Remove items that are past these dates or are damaged.
3. Place items with the soonest dates at the front.
4. Stock new items behind the front stock; those with the latest dates should
be at the back.
5. Use/sell stock at the front fir

References

1
Liz Burton Using a FIFO Food Storage System July 19, 2017 

 
Books
 LM-Cookery Grade 9 1 Introduction Technology and Livelihood Education (TLE)

 Technical-Vocationa-Livelihood HOME ECONOMICS COOKERY Manual

Journals
  
Using a FIFO Food Storage System by Liz Burton July 19, 2017 

On-line Sources

 https://www.healthline.com/nutrition/is-corn-good-for-you
 https://www.healthline.com/nutrition/foods/wheat
 https://en.wikipedia.org/wiki/Amylopectin
 https://www.proprofs.com/quiz-school/topic/cereal
 https://www.slideshare.net/aroojattique/starch-cookery
 https://www.canva.com/design/DAD9tT4YwIc/Eao-
VrA2Bj8OF3oxzjUvMw/edit?category=tACFat6uXco
 https://www.highspeedtraining.co.uk/hub/fifo-food-storage/
 https://www.bassetlaw.gov.uk/media/2743/fsayoungpeoplespack.pdf