10

TLE
Quarter 1 – Module 7:
Cookery 10
TLE Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 6: Present and Store Starch and Cereal Dishes
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work of
the Government of the Philippines. However, prior approval of the government agency or office
wherein the work is created shall be necessary for exploitation of such work for profit. Such
agency or office may, among other things, impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
trademarks, etc.) included in this module are owned by their respective 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.

Development Team of the Module

Writer: Farahnaz D. Mama, Annabelle C. Zape, Arjean T. Villanueva, Jaime G. Vacaro,
Sandee Annie M. Bayeta, Ma. Agnes C. Romuar, Farhana S. Mastura,
Narda U. Kasan, Alma Adelma P. Bustamante
Editors (Language/Social Content): Rachelle T. Amando, Ed.D
Reviewers: Belinda L. Distor, Ed.D
Illustrator: Geunicar A. Perez, MAELT
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda Orendain – REPS- EPP/TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Belinda L. Distor,Ed.D – EPS-EPP/TLE/TVL

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: [email protected]
 11

TLE
Quarter 1 – Module 7:
Present and Store Starch and
Cereal Dishes
Introductory Message
For the facilitator:

Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!

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:

Focus on what the learners can do

rather than what he/she cannot do
and build on his/her strengths.

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.

2
For the learner:

Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!

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.

3
 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!

4
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
on preparing and cooking 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 covers the lesson namely:

 Learning Outcome 3: Present and Store Starch and Cereal Dishes

After going through this module, you are expected to:

1. Enumerate the techniques in preparing pasta before plating;

2. Explain how the pasta is stored; and

3. Plate and present pasta like a chef.

5
 What I Know

As part of your initial activity, you will be challenged to dig deeper on your
knowledge and previous experiences on the topic.
Pre-Test
Direction: Write true id the statement is correct and false if it is incorrect.
1. Cooked pasta can be stored unsauced in an airtight container and
refrigerated for 7 days.
2. FIFO means first in, first out.
3. Pasta is best if cooked and served immediately.
4. Frozen filled pasta will keep for up to 2 months if held at -18 degree
celcius or lower.
5. Store pasta sauce separate from noodles.

Lesson Cookery: Present and Store

6 Starch and Cereal
Dishes

What’s In

Identification:
Identify the terms and factors affecting starch paste viscosity and starch gel strength.

1. It is the faster starch-water dispersion.

2. It is state of being thick, sticky, and semifluid in consistency.

3. The construction of a gel accompanied by the separating out of liquid.

6
 4. It is a pale powder obtaining from starch, used mainly as an adhesive.
5. It is an ingredients added to delay or inhibit gelatinization of starch.

What’s New

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.

What is It

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.

7
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
a
box or other non-airtight container.

closes tightly. For long noodles, such as spaghetti, use a tall plastic storage
container.
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. 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

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.
-sealed container. Store in the refrigerator
for three to five days.

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

8
period, it should be frozen and then it can be stored for approximately 3
months.
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.
3. Fresh Pasta.
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.

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.
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.

9
 What’s More

Directions:
1. Watch a video in the YouTube showing how to make a homemade pasta.

2. Note down the procedures in your notebook and

3. Make a narrative observation on a short bond paper for submission next

meeting.
4. Review procedures and prepare for actual preparation.

What I Have Learned

You did a great job in the previous activities! Now, it is time to process
what you have learned from the lesson.
Directions: 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.
How to Make Homemade Pasta by Hand
Tools & Utensils:
Rolling pin,Mixing bowl, Measuring cup/spoon, Sharp cutter/knife
Ingredients:
2 cups all-purpose flour
¼ tsp. salt
3 pcs. egg
1tbsp. milk
1tsp. olive oil
Procedure:
1. Combine 2 cups all-purpose flour and 1/4 teaspoon salt on pastry board,
cutting 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

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

11
 What I Can Do

Make a slogan showing the importance of proper storing of food.

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

Identify following statement of How to store pasta noodles. Write DP for Dry
Pasta, CP for Cooked Pasta, FP if it is Fresh Pasta and FN for Frozen Pasta.

_____1. 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.
_____2. 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.
_____3. 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.
_____4. 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

12
soaking up too much flavor and oil from the sauce, which causes the taste of
the pasta to be drowned out.
_____5. 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.

Additional Activities

Explain the principle behind FIFO.

______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________
______________________________________________________________________________

13
 14
Pre test
Assessment 1. False
1. DP 2. True
2. FP 3. True
3. FN 4. False
4. CP 5. true
5. DP
Answer Key
References
Learning Manual Cookery G10

Online link:

www.amazon.com
www.insider.com

www.foodinnovation.com

15
 Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: [email protected]

16
For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: [email protected]

17