QTR 1 - Cookery 10- Module 4

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10
TLE COOKERY
Quarter 1 – Module 4:
PREPARE AND COOK CEREALS
AND STARCH DISHES

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TLE – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 4: PREPARE AND COOK CEREALS AND STARCH DISHES

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 10

TLE COOKERY
Quarter 1 – Module 4:
PREPARE AND
COOK CEREALS
AND STARCH
DISHES

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 3

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 Weekly Home Learning Plan
Quarter 1 – Module 4 November 12 – December 3, 2020
Subject: TLE 10 Teacher: CHRISTINE TIARA T. ZAMORA
Module/LM No.: 4
Note: This module is good for 3 weeks. This will be submitted on December 3, 2020 together
with your outputs/project.
Learning Task Learning Task Learning Task
Day & Time
Week 1 Week 2 Week 3
THURSDAY Submission of Outputs and Claiming of Modules/LM
(8:00 – 12:00)
THURSDAY Familiarize the module. Do the WHAT I CAN DO – Answer Activities What’s
(Lesson 3) 3.2 activity. More and What I have
(2:00 – 3:00) With the help of your learned
parents or guardian.
FRIDAY Start reading Lesson 3 Note taking Make your WHAT I CAN
from page 5- 12. DO PROJECT.
(2:00 – 3:00)
MONDAY Note taking Continue reading Lesson 4 Note taking
and answer What’s New
(2:00 – 3:00)
TUESDAY Answer activities What’s Review reading on lesson 4 Answer assessment
More, What I have learned.
(2:00 – 3:00))
WEDNESDAY Do the WHAT I CAN DO – Check all your activities
(Lesson 3) activity3.1. With using the answer key.
(2:00 – 3:00) the help of your parents or
guardian.
If you have questions or clarifications, you can text or call me with this number: 0966-455-2076 globe

What I Need to Know

Welcome to the world of Cookery!
This module was designed and written with you in mind. It is here to help
you master the Most Essential Competency (MELC) that a Grade 10 (COOKERY)
Technology and Livelihood Education (TLE) student like you ought to possess,
namely:

PREPARE AND COOK CEREALS AND STARCH DISHES

In this module, it covers only 2 lessons which are under of the same MELC:
The module focuses on:
LO3 Lesson 3 – Present Starch and Cereal Dishes with suitable
plating
and garnishing according to standards
LO4 Lesson 4 – Storing Starch and Cereal Dishes

After going through this module, you are expected to:

1. present starch dishes with suitable plating and garnishing according to
standards.
2. store starch and cereals at appropriate temperature
3. maintain optimum freshness and quality of starch and cereal dishes
according to standards.
4. store starch and cereals according to standard operating procedures.

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 Lesson Present Starch and Cereal Dishes with
3 suitable plating
and garnishing according to standards

Starches are the principal constituents of the cereal grains. Numerous

food applications of cereal starches have been examined and reported in the
literature.

What’s In
In this module you will learn all about starch and cereals.

Notes to the Parents/Guardians

Let the students recall past lessons on Basic Cookery Grade 9. Allow them also to prepare
for the new lesson by giving them enough time to read and understand the lesson for them
to be able to answer the given activities.

What’s New
The term cereal is closely associated with breakfast cereals, a type of
processed food commonly eaten in the morning. However, cereals actually
encompass a wide range of food items that are produced from the seed of edible
grasses or plants.

Cereals can be prepared in a number of ways. When consumed as a whole

grain, they can provide the body with many different essential vitamins, minerals
and other nutrients.

What Is It
Presenting Starch and Cereal Dishes

Plating food refers to placing food on a plate in as appealing manner as

possible. Presentation if vey important part of dining experience because we eat
with our eyes first.

Following are the factors to consider in presenting starch and cereal dishes.
1. Practicality. Is your presentation a
practical one? Here are some high
lights that help the presentations
practical
• Make sure serving size of cereal
dishes are correct.
• Do not allow large items to hide any
part of the presentation.
• Ensure that the garnish and slice
correlate.
• Proper arrangement of slices
towards the customer.
https://www.pinterest.ph/pin/16818198591113815/
2. Balance. The repetition should be avoided. The balance involves the
following aspects:

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 • Selection of food (simple vs. complex) –
simplicity is very important in the
presentation of cereal and starch dishes.
Simplicity should not be confused with lack
of imagination or skill.
• Color- it is always important in food but
especially so in its presentation. Use of
earth tones with vibrant color is often
successful and even makes it easier to
match food and colors. Two or three colors
on a plate are usually more interesting
than one.
https://www.pinterest.ph/pin/537265430533670620/
• Cooking techniques – a variety of techniques will automatically add a
variety of textures to the presentation.
• Shapes – avoid combining same shapes in one plate.
• Portion size is another important food presentation tip.
- Match portion sizes and plates – too small plate makes an
overcrowded jumbled messy appearance. Too large a plate may
make the portions look skimpy.
- Balance portion sizes and various items on the plate.
3. Unity. Strict attention must be paid to the
compatibility of the food items on plate.
4. Texture. This is important in plating as in
menu planning.
5. Flavors. You cannot see flavors but is one
more factor you must consider when
balancing colors, shapes and textures on
the plate.
6. Temperature
• Serve hot cereal dishes hot on hot
plates.
• Serve cold starch and cereal dishes
cold on cold plate.

https://www.pinterest.ph/pin/537265430533670620/

Garnishing – is simply an attempt to add color

and/or flavors so as to accent or dress up cereal
dishes your are serving.
Following are some garnishing tips you can follow.

• Garnishes should always be edible.

• Fresh herbs are fantastic and very easy
way to add instant visual interest, color,
fragrance and flavor.
https://www.escoffieronline.com/preparing-edible-garnishes/
• Use fresh seasonal fruit sauces in a squirted bottle with a zigzag across the
bottom to dress up desserts.
• The components of a cereal dish can be the garnish itself.
• The only relevant or complementary ingredients of flavors.

Accompaniments should be compatible with the cereal dishes. The

simpler the dish, the more complicated the accompaniments or the more
complicated the dish the simpler the accompaniments.

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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.

What’s More
Please write your answer on a separate sheet of paper.
ACTIVITY 3. 1
A. Fill in the blanks with the word or group of words to complete the statements.
1. In plating, start arranging food in the of the plate and build
outward.
2. Plating food refers to placing food on a plate in as manner as
possible.
3. Do not allow large items to any part of the presentation.
4. Garnishes should always be .
5. The simpler the dish, the more the accompaniments.

What I Have Learned

Please write your answers on a separate sheet of paper.

1. What are the factors to consider in presenting starch and cereals?

What I Can Do
Activity 3.1.
A. 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 next meeting. Review
procedures and prepare for actual preparation.
B. 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.
C. Don’t forget to document the activity thru taking a video of your self-doing
the activity and take pictures too.

How to Make Homemade Pasta by Hand

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Tools & Utensils:
Rolling pin Mixing
bowl
Measuring cup/spoon
Sharp cutter/knife
Ingredients:
2 cups all-purpose flour
¼ tsp salt
3 pcs egg
https://mcapetz.medium.com/easiest-homemade-pasta-ec1b3111a97e
1tbsp milk
1tsp olive oil

Procedure:

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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.
Your performance will be rated using the rubric below

50 Follows correctly the procedures in preparing and cooking

homemade pasta and performs the skill without supervision.
35 Follows correctly the procedures in preparing and cooking
homemade pasta and performs the skill without some
assistance or supervision.
20 Follows correctly the procedures in preparing and cooking
homemade pasta with minor errors and performs the skill with
some assistance and/or supervision.
10 Was not able to follow the procedures in preparing and cooking
homemade pasta and performs the skill unsatisfactorily.

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Activity 3.2.
Direction: Make an album of twenty different kinds of starch and cereal
dish presentations with recipes and pictures.

Your output will be rated using the rubric below:

SCORE CRITERIA
50 Compiled properly (20) recipes of starch and cereal dishes in a
very attractive manner
35 Compiled properly (16-19) recipes of starch and cereal dishes
in an attractive manner
20 Compiled properly (10-15) recipes of starch and cereal dishes
in simple manner
15 Compiled properly (6-9) recipes of starch and cereal dishes in
simple manner
5 Compiled less than 6 recipes of starch and cereal dishes in
disorganized manner

Lesson
Storing Starch and
4 Cereal Dishes
Cereal grains, such as wheat, corn, rye, oat, rice, etc., are important
nutritional and energy sources for humans. They must be stored, transported and
conveyed using methods that preserve their quality. Storage varies with the
length of time ranging from short-term storage on farm for drying to long-term
storage for strategic reserves.

What’s New
Before we go further, let us determine how much you already know
about start and cereal dishes. Please use separate sheet of paper for your
answer.
Directions: Fill in the blanks with the correct answers.
1. A is a nutrient carbohydrate found notably in corn, potatoes,
wheat and rice, and is commonly prepared as a whole tasteless powder.
2. Modified Starches are those with structures altered by treatment with
.
3. When the newly gelatinized starch is stirred, more swollen granules break and
more starch molecules spill causing increase in .
4. when cooled, gelatinize amylase containing starches set
into a rigid gel.
5. this problem is usually encountered when using acid or acid
ingredients such as lemon or vinegar.

What Is It
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

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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 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 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 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.
• 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 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.

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 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.

https://mcapetz.medium.com/easiest-homemade-pasta-ec1b3111a97e

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.

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 • 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.

What’s More
Note: Please use another sheet of paper.

Activity 4.1
Direction: Write C if the statement is correct and X if the statement is wrong.
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.
2. Frozen filled pastas will keep for up to 5 months if held at -18oC or
lower.
3. Frozen pasta does not have to be thawed before it is cooked.
4. Homemade pasta can also be allowed to dry thoroughly and then
placed in a plastic bag or airtight container.
5. Store dried egg noodles for up to six months.

What I Have Learned

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 Direction: Answer the following questions. Please use another sheet of paper.
1. What are the risk in the preparation and cooking of starch, cereal dishes
and other foods ?
2. Why is it important to store starch and cereals properly? If not, how can this
affect the quality of the starch and cereals?

What I Can Do
Performance task. We will ask the help of your mother or guardian in doing
and checking the performance task.

Direction:
1. Prepare and cook any cereal dish from among those recipes which you have
compiled in the previous activity (Album of “Kinds of Starch and Cereal
Dish”).
2. Don’t forget to document the activity thru taking a video of your self-doing
the activity and take pictures too.

Your performance will be rated using the scoring rubric below:

P E R F O R M A N C E L E V E L
Dimension

Very Needs No
Excellent Satisfactory
Satisfactory Improvement Attempt Points
(100 pts.) (85 pts.) (75 pts.) (65 pt.) (0 pt.) Earned
1. Use of tools Uses tools and Uses tools Uses tools and Uses tools and No
and equipment equipment correctly and equipment correctly equipment attempt
and confidently at all equipment but less confidently incorrectly and less
times correctly and sometimes confidently most of
confidently the time
most of the
times
2. Application Manifests very clear Manifests Manifests Manifests less No
of procedures understanding of the clear understanding of understanding of the attempt
step- by-step understandin the step-by-step step- by-step
procedure g of the step- procedure procedure seeking
by-step but sometimes seeks clarification most of
procedure clarification the time

Works independently Works Works independently Works independently No

with ease and confidence independentl with ease and but with assistance attempt
at all times y with ease confidence sometimes from others most of
and the time
confidence
most of the
time
3. Safety work Observes safety Observes Observes safety Not observing safety No
habits precautions at all times safety precautions precautions most of attempt
precautions sometimes the time
most of the
time
4. Final Output Output is very presentable Output is Output is Output is not so No
and taste exceeds the very presentable and taste presentable and taste attempt
standard. presentable is within the is within the
and taste standard. standard.
meets the
standard.
5. Time Work completed ahead Work Work completed Work completed No
management of time completed (mins./hours/day (mins./hours/day attempt
within s) beyond s) beyond
allotted time
TOTAL POINTS

Assessment
13

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Note: Please use another sheet of paper
A. Directions: Read each question carefully. Choose the letter which corresponds to
the correct answer and write it in your test notebook.
1. Knife is chef’s best buddy. It is the busiest tool being used by people assigned
inside the kitchen. Which of the following knives is used for decorative works such
as garnishes?
A. Bread knife B. Butcher knife C. Channel knife D. Paring knife
2. It is a perforated bowl of varying sizes made of stainless steel, aluminum or
plastic used to drain washed or cooked ingredients from liquid.
A. Canister B. Colander C. Mixing bowl D. Soup bowl
3. 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.
A. Measuring spoon B. Offset spatula C. Rubber scraper D. Wooden spoon
4. 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.
A. Paring knife B. Rubber spatula C. Wire whisk D. Wooden spoon
5. It is a screen – type mesh supported by a round metal frame used for sifting dry
ingredients like starch and flour.
A. Colander B. Funnel C. Sieve D. Skimmer
6. It is 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.
A. Fork B. Knife C. Spoon D. Whisk
7. It is a miniature Bain Marie with an upper dish containing indentations each
sized to hold an egg or contains separate device for poaching.
A. Egg Poacher B. Double boiler C. Frying pan D. Omelet pan
8. It is a chamber or compartment used for cooking, baking, heating, or drying
A. Blender B. Burner C. Mixer D. Oven
9. This results when there is too much liquid in relation to the starch.
A. Scorching B. Skin formation C. Thinning of gel. D. Weak gelling
10. This problem can be reduced by covering the container of the starch gel with a
waterproof cover.
A. Scorching B. Skin formation C. Thinning of gel. D. Weak gelling
11. This can be avoided by temperature control and constant stirring so the
starch granules do not settle at the bottom of the cooking pan.
A. Scorching B. Skin formation C. Thinning of Gel. D. Weak gelling
12. 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 B. Dried pasta C. Fresh pasta D. Frozen pasta
13. FIFO stands for
A. Fan In Fan On B. First In Fight Out C. First In First Out D. Fit In Fit Out

B. Enumerate and explain.

Give the Techniques in Preparing Pasta before Plating

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 Answer Key
Lesson 3 What’s More What’s New
Lesson 4 Lesson 4
What’s More 1. C 1. Starch
1. center 2. X 2. Physical or
2. appealing 3. C chemical
3. hide 4. C agents
4. edible 5. C 3. Viscosity
5. complicated 4. Retrogradation
5. Thinning of Gel

REFERRENCES
Books:
Lee, Merlyn, ed. et. al., (2016) Technical – Vocational- Livelihood Home
Economics COOKERY Manual. First Edition. Seoul, Korea: Prinpia
Co., LTD. 2016
Peralta, Joanna. (2016) Modules in Home Economics Cookery 10.
Philippines: St. Bernadeth Publishing House Corporation
Rondilla, Aida H. et.al., (2017) Home Economics: Cookery Volume 1.
Philippines: Adriana Publishing House Co., Inc. 2017
Sumasim, Corazon M. et.al., (2015) Technology and Livelihood Education
Cookery 9. Philippines: The Library Publishing House, Inc. 2017

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