Module 6 Cookery 10
Module 6 Cookery 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
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KHAD M. LAYAG
Printed in the Philippines by ________________________
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.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.
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.
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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
What’s In
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.
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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
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.
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.
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.
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
What I Have
Learned
Summarize the things you have learned in this lesson by answering the
following questions. Use separate answer sheets.
a.
___________________________________________________________________________
___________________________________________________________________________
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___________________________________________________________________________
___________________________________________________________________________
b.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
c.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
What I Can Do
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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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/
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