10

TLE COOKERY NC II
Quarter 1: PREPARE
STARCH AND CEREAL
DISHES – Module 6:
STORING STARCH AND
CEREAL DISHES
LESSON 6. Store starch and cereal at appropriate
temperature according to standard operating procedures
TLE COOKERY NC II– Grade 10
Alternative Delivery Mode
Quarter 1: PREPARE STARCH AND CEREAL DISHES – Module 6: Storing
Starch and Cereal Dishes
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
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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: LEONOR MAGTOLIS BRIONES
Undersecretary: DIOSDADO M. SAN ANTONIO
Development Team of the Module
Writer: JUDY P. BERNARDEZ
Editors:
Reviewer: JONALYN C. AMBRONA
Illustrator:
Layout Artist:
Management Team: DR. MAY B. ECLAR, CESO V
Regional Director
CARMEL F. MERIS
CLMD Chief
ETHIELYN TAQUED
Regional EPS In Charge of LRMS
ANNIE ROSE CAYASEN
Regional ADM Coordinator
KHAD M. LAYAG
CID Chief
JOCELYN P. SAMIDAN
Division EPS LRMS
DOLORES ANECANG
Regional ADM Coordinator

KHAD M. LAYAG
Printed in the Philippines by ________________________

Department of Education – CAR

Office Address: Wangal, La Trinidad, Benguet

Telefax: (074) 422-4074
E-mail Address: [email protected]
 10
TLE COOKERY NC II
Quarter 1: PREPARE
STARCH AND CEREAL
DISHES – Module 6:
STORING STARCH AND
CEREAL DISHES
LESSON 6. Store starch and cereal at
appropriate temperature according to
standard operating procedures
Introductory Message
For the facilitator:
Welcome to the Cookery 10 Alternative Delivery Mode (ADM) Module on Storing
Starch and Cereal 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 10 Alternative Delivery Mode (ADM) Module on Storing
Starch and Cereal 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 was designed and written with you in mind. It is here to help
you in Cookery 10 preferably in storing starch and cereal 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. Storing starch and cereal dishes
After going through this module, you are expected to:
1. Identify the appropriate temperature in storing starch and cereal
dishes; and,
2. Discuss the standard operating procedure in storing starch and
cereal dishes.

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 What I Know

Instruction: Arrange the following in order. Write the number in the blank.
Use separate answer sheets.

a.
_______ Dried pasta need not to be refrigerated.
_______ Remove the pasta from the store packaging if the noodles come in a
box or other non-airtight container.
_______ Seal the bag or screw the lid on tightly. Store the pasta in a cool, dry
place.
_______ Place the noodles in a sealable plastic bag or other container that
closes tightly.

b.
_______Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the
noodles are evenly coated in the oil.
_______ Pour the noodles into a colander. Allow as much moisture as
possible to drain.
_______ Cooked pasta can be stored unsauced in an airtight container and
refrigerated for 4 or 5 days
_______ Place the pasta in a tight-sealed container. Store in the refrigerator
for three to five days.

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 Lesson Cookery: STORING OF STARCH AND CEREAL
DISHES

1 LESSON 1- Store starch and cereal at appropriate

temperature according to to standard operating
procedures

What’s In

In the previous lesson, you have learned the different sources of

starch and cereals. Wherein, you were able to have an idea on what are the
sources of starch and cereal. The module will talk about on the process of
preserving the shelf life of starch and cereals or how to store starch and
cereal dishes.

Storing allows food to be eaten for some time (typically weeks to

months) after harvest rather than solely immediately. It is both a
traditional domestic skill and, in the form of food logistics, an important
industrial and commercial activity. 

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

Notes to the Teacher

As the facilitator of this module, kindly orient the learner on

how to go about reading and answering the following activities.
Kindly tell the learner to use separate sheets in answering the

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 What’s New

Activity 1. Text Twisting! Let us try to help the new food handler to discover
the word from the jumbled letters. Arrange the jumbled letters to form a
word or phrase. Use a separate answer sheets.

1. ydr aastp-
2. oedock-
3. efnzor-
4. erhsf-
5. ceduusan-
6. sceerla-
7. sodelon-
8. uceas-
9. glnaasa-
10. trchsa-

What Is It

Store Starch and Cereal Dishes

Introduction
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 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.

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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

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 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.

To store, cook the pasta as you normally would and then rinse with cold
water and allow it to drain well.

a. 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.

b. 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.

c. 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

wellsealed 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.

d. 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

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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

Activity 2. Break the code! Use the key below to help you break the code.
Complete the sentence (storing of starch and cereals) by using the key. Use
separate answer sheets.

KEY

1 2 3 4 5
1 A B C D E
2 F G H I J
3 K L M N O

7
 4 P Q R S T
5 U V W X Y
6 Z , . / -

1. Remove the pasta from the __ __ __ __ __ packaging if the noodles come in a box
44 45 35 43 15
or other non-airtight container.
2. __ __ __ __ __ the noodles in a sealable plastic bag or other container that closes
41 32 11 13 15
tightly.
3. Seal the bag or screw the __ __ __on tightly.
32 24 14

4. Dried __ __ __ __ __ need not to be refrigerated.

41 11 44 45 11
5. __ __ __ __ the noodles into a colander.
41 35 51 43
6. Sprinkle 1 tsp. salad __ __ __ over the noodles.
35 24 32
7. Place the pasta in a tight- __ __ __ __ __ __container.
44 15 11 32 15 14
8. __ __ __ __ __ pasta should ideally be used on the same day as manufactured.
21 43 15 44 23
9. You can __ __ __ __ __ __ cooked pasta but it may be too soft once thawed.
21 43 15 15 61 15
10. __ __ __ frozen pasta in baked dishes so the softer texture is not noticeable.
51 44 15

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

1. How do you store starch and cereals?

a.
___________________________________________________________________________
___________________________________________________________________________

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___________________________________________________________________________
___________________________________________________________________________

b.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

c.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

What I Can Do

Activity 3. Poster-slogan making!

Make a poster-slogan showing the importance of proper storing of starch and cereal
dishes. Use ¼ illustration board and 1 inch all side. 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

Assessment

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Instruction: Arrange the following in order. Write the number in the blank.
Use separate answer sheets.

a.
_______ Dried pasta need not to be refrigerated.
_______ Remove the pasta from the store packaging if the noodles come in a
box or other non-airtight container.
_______ Seal the bag or screw the lid on tightly. Store the pasta in a cool, dry
place.
_______ Place the noodles in a sealable plastic bag or other container that
closes tightly.

b.
_______Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the
noodles are evenly coated in the oil.
_______ Pour the noodles into a colander. Allow as much moisture as
possible to drain.
_______ Cooked pasta can be stored unsauced in an airtight container and
refrigerated for 4 or 5 days
_______ Place the pasta in a tight-sealed container. Store in the refrigerator
for three to five days.

Additional Activities

Writing is Fun! Give a brief explanation of the principle behind FIFO (First
In, First out) in storing starch and cereals.

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________

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 11
Cookery 10 LM. Accessed April 13, 2020.
References
What I Know What’s New? What’s More?
a. 1. dry pasta 1. store
4 2. cooked 2. place
1 3. lid
3. frozen
3 4. pasta
4. fresh 5. pour
2
b. 5. unsauced 6. oil
2 6. cereals 7. sealed
1 7. noodles 8. fresh
4 8. sauce 9. freeze
3 9. lasagna 10. use
10.starch
What I can do Additional Activity
1. Answers may vary Answers may vary Assessment
a.
4
1
3
2
b.
2
1
4
3
Answer Key
 http://lrmds.deped.gov.ph/

Food Safety, Sanitation, and Personal Hygiene. Accessed May 1, 2020

https://opentextbc.ca/foodsafety/chapter/storage-temperatures-and-
proced

Food Storage. April 2020. Accessed May 1, 2020

https://en.wikipedia.org/wiki/Food_storage

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