Lesson plan in COOKERY

NAME OF TEACHER:______________

TIME: _______________

SECTION:____________

I. Objectives:
At the end of the lesson the students should be able to;

a. Perform Mise’en Place

b. Identify Tools and Equipment Needed

II. Subject Matter:

a. Topic: Learning Outcome 1 Perform Mise’en Place

PREPARE CEREALS AND STARCH

b. Reference: K to 12 BEC Technology and Livelihood Education

Learning Module,
c. Materials; Laptop, projector, board marker and small white
board
III. Learning Procedure

Teacher’s Activity Students’ Activity

a. Daily Routine
Let’s pray first.

Best afternoon Class..

Best afternoon Teacher!

Class secretary please checked and monitor

Yes sir!
the attendance.
 b. Review of the past lesson

c. Motivation

d. Lesson proper
LET US STUDY

. Ok class let us familiar the uses of kitchen

tools and equipment while you are copying i
Yes Sir
wil show you different picture and i will
demonstrate on how to use the different tools

Tools and Equipment Needed

The success of cooking starch and
cereal dishes depends on the proper tools and The learners will listen and copy
equipment used in the preparation of food.The
preparation of starch and cereal dishes
requires the various tools and equipment
below. Each tool must be used according to its
function.
1. Mixing bowl – used when preparing
cake mixture, salads, creams, and
sauces.
.
2. Sifter – used for separating coarse
particles of flour, sugar, baking powder,
and powdered ingredients to retain finer
textures.

3. Wire whip – used for beating egg

 whites, egg yolk, creams and
mayonnaise.
4. Wooden spoon – used for mixing
creams, butter, and for tossing salads.
5. Slotted spoon – used to separate solid
particles from soup; also for stirring
purposes, such as making egg white
fine in texture for bird’s nest soup and
mock nido soup.
6. Blending fork – used for testing the
tenderness of meat, combining big cuts
and particles of meat and vegetables,
and for blending other ingredients with
flour.
7. Rubber scraper – used for scraping off
mixtures of butter, sugar, and egg from
the sides of the mixing bowl.
8. Strainer – used for separating liquids
from fine or solid food particles, such as
coco cream from coconut and tamarind
extract.
9. Tongs – used for handling hot foods.
10. Measuring Cups – used for measuring
dry and liquid ingredients
11. Measuring spoon – used for measuring
dry and liquid ingredients which require
a little amount
12. Sauce pan and pots – used for cooking
meat and fish dishes with gravy and
sauce.
13. Kettle and rice cooker – used for
cooking rice and other foods.
14. Pressure cooker – used for tenderizing
or cooking meat, chicken, and other
grains or legumes, such as mongo and
white beans in lesser time..
15. Double boiler – used for preparing
sauces which easily get scorched when
cooked directly on the stove.
16. Steamer – used for cooking food by
 steaming.
17. Colander - a perforated bowl of varying
sizes made of stainless steel, aluminum
or plastic, used to drain, wash, or cook
ingredients from liquid
18. Canister - a plastic or metal container
with a lid that is used for keeping dry
products
19. Butcher knife – used for cutting,
sectioning, and trimming raw meats
20. Channel knife – a small hand tool used
generally in decorative works such as
making garnishes.

Sources of Starch
The parts of plants that store most
starch are seeds, roots, and tubers. Thus, the
most common sources of food starch are:
 cereal grains, including corn, wheat,
rice, grain, sorghum, and oats;
 legumes; and
 roots or tubers, including potato, sweet
potato, arrowroot, and the tropical
cassava plant (marketed as tapioca)
Common Source of Manufactured Food
Starch
1. corn
2. potato
3. Tapioca (cassava)

Starches are named after its plant sources

 corn starch from corn
 rice starch from rice
 tapioca from cassava

Classification of Starch
1. Native or Natural Starch refers to the
 starches as originally derived from its
plant source.
2. Modified Starches are starches that
have been altered physically or
chemically, to modify one or more of its
key chemicals and/or physical property.
3. Purified starch may be separated from
grains and tubers by a process called
wet milling. This procedure employs
various techniques of grinding,
screening, and centrifuging to separate
the starch from fiber, oil, and protein.

Starch Composition and Structure

The Starch Molecule
Starch is polysaccharide made up of
hundreds or even thousands of glucose
molecules joined together. The molecules of
starch are two general types, called fractions:
amylose and amylopectin.
Amylose is a long chain-like molecule,
sometimes called the linear fraction, and is
produced by linking together 500 to 2, 000
glucose molecules. The amylose fraction of
starch contributes gelling characteristics to
cooked and cooled starch mixtures. A gel is
rigid to a certain degree and holds a shape
when molded.
Amylopectin has a highly branched,
bushy type of structure, very different from the
long, string-like molecules of amylose. In both,
amylose and amylopectin, however, the basic
building unit is glucose. Cohesion or thickening
properties are contributed by amylopectin
when a starch mixture is cooked in the
presence of water, but this fraction does not
produce a gel.
Most natural starches are mixtures of
the two fractions. Corn, wheat, rice, potato, and
tapioca starches contains 24 to 16 percent
amylose, with the remainder being
amylopectin. The root starches of tapioca and
potato are lower in amylose content than the
cereal starches of corn, wheat, and rice.
The Starch Granule
In the storage areas of plants, notably
the seeds and roots, molecules of starch are
deposited in tiny, organized units called
granules. Amylose and amylopectin molecules
are placed together in tightly packed stratified
layers formed around a central spot in the
granule called the hilum. The starch molecules
are systematically structured in the granule to
form crystalline-like patterns. If the starch
granules, in a water suspension, are observed
microscopically under polarized light, the highly
oriented structure causes the light to be rotated
so that a Maltese cross pattern on each
granule is observed. This phenomenon is
called birefringence. The pattern disappears
when the starch mixture is heated and the
structure disrupted. The sizes and shapes of
granules differ among starches from various
sources, but all starch granules are
microscopic in size.

Enrichment Activity :

Review of Learning Outcome 1

Directions: Complete the table by writing the appropriate tool and equipment in column B
to perform the task given in column A. Write your answer in your test notebook

A B
1. Used for separating coarse
particles of flour, sugar, baking
powder, and powdered
ingredients to retain finer
textures.

2. Used for cooking meat and fish

dishes with gravy and sauce.

3. Used for cooking food by

steaming
4. Used for tenderizing meat,
chicken, and other grains or
legumes, such as mongo and
white beans in lesser time.
5. Used for separating liquids from
fine or solid food particles, such
as coco cream from coconut and
tamarind extract.
 IV. Evaluation

.Directions: Enumerate the different kinds of starch and give its nutritional value
1. ________________________________________________________
2._______________________________________________________
3._______________________________________________________
4._______________________________________________________

C.Give at least three starch properties and reactions and describe it in one sentence.
1. ________________________________________________________
2. ________________________________________________________
3. ________________________________________________________
4. ________________________________________________________
5. ________________________________________________________

V. Assignment:

Study about composition of starch

Lesson plan in COOKERY

 NAME OF TEACHER:______________

TIME: _______________

SECTION:____________

I. Objectives:
At the end of the lesson the students should be able to:
1. Identify the composition of starch,
2. And the examples of starch
II. Subject Matter:
d. Topic: Learning Outcome 1 Perform Mise’en Place

PREPARE CEREALS AND STARCH

Composition of starch

e. Reference: K to 12 BEC Technology and Livelihood Education

Learning Module,
f. Materials; Laptop, projector, board marker and small white
board
III. Learning Procedure

Teacher’s Activity Students’ Activity

e. Daily Routine
Let’s pray first.

Best afternoon Class..

Best afternoon Teacher!

Class secretary please checked and monitor the attendance.

Yes sir!

f. Review of the past lesson

 g. Motivation

h. Lesson proper
LET US STUDY

Ok lets continue our lesson about cereal and starch, so

yesterday we already done in identifying what are the tools
and equipment needed in preparing starch and cereal.

Yes Sir
Composition of Starch

Potato Cassava Wheat Cornstarch

Moisture,% 19 13 13
Ash,% 0.4 0.2 0.2
Protein, % 0.06 0.1 0.4 The learners will listen and
copy
Lipid,% 0.05 0.1 0.8
Phosphorus
0.08 0.01 0.06
%
Amylose,% 21 17 28

Micrograph
.

1. Muhrbeck, P. and A.-C.Eliasson. 1987. Influence of pH and ionic strength on the viscoelastic
properties of starch gels- a comparison of potato and cassava starches. Carbohydrate Polymers 7:
291-300.

Starch Properties and Reactions

1. Gelatinization.The sum of changes that occur in the first
 stages of heating starch granules in a moist environment which
includes swelling of granules as water is absorbed and
disruption of the organized granule structure.
2. Viscosity. The resistance to flow; increase in thickness or
consistency. When the newly gelatinized starch is stirred, more
swollen granules break and more starch molecules spill
causing increase in viscosity or thickness.

Changes in Gelatinization of Starch

 hydration and swelling to several times original size

 loss of birefringence
 increase in clarity
 marked, rapid increase in consistency and attainment of
peak
 "dissolution" of linear molecules and diffusion from
ruptured granules.
 with heat removal, retro gradation of mixture to a paste-like
mass of gel.

The type of sugar influences the temperature and rate

of gelatinization. The effect of sugar is attributed to
competition for water. It was observed that sugar actually
interacts with the amorphous areas of the starch granules.
Different Sweeteners Added to Starch Gel Preparation.
 honey
 molasses
 panutsa or granulated sugar

3. Retrogadationis the process in which starch molecules,

particularly the amylose fraction, re-associate or bond
together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.

4. Syneresis. Oozing of liquid from gel when cut and allowed to

stand (e.g. jelly or baked custard). The oozing of liquid from a
rigid gel; sometimes called weeping.
This reaction occurs in all kinds of gels:
  puddings
 jellies
 custards
 gelatin
 agar
5. Dextrinization. It is the process of forming dextrin. Dextrins –
are partially hydrolyzed starches that are prepared by dry
roasting. In home kitchens, dextrinization is achieved by
toasting flour for polvoron, rice flour for kare-kare sauce, and
bread slices for breakfast.
6. Hydrolysis Starches undergo hydrolysis during cooking or
processing and during storage of food where a chemical
reaction in which a molecular linkage is broken and a molecule
of water is utilized.
a. Prolonged heating of starches with acid will promote
hydrolysis. This can happen when cooking an acidic
food, such as:Pineapple pie resulting in reduced
viscosity or firmness of the pie filling.

Functional Properties of Starches

Starch plays various roles in food, a typical multi-tasker
1. Thickeners in gravies, sauces and pudding. It absorbs
water and become a gel when cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers– its ability to trap oils and fats, which
absorb flavoring substances more efficiently.
Starches – are added to processed meats (luncheon
meats, hot dogs, sausages, etc.) as a filler, binder, moisture,
retainer, and fat substitute. The quality characteristics of the
starch itself depends upon which role or function it was used.
Cereal. Cereal is any grain that is used for food. Grains
especially whole grain are not just empty calories. These are very
valuable and can contribute a great deal to our health. You
should include at least four servings from this food group each
day.
Cereal-processed food:
 A whole grain cereal is a grain product that has retained
the specific nutrients of the whole, unprocessed grain
and contains natural proportions of bran, germ and
endosperm.
 Enriched cereals are excellent sources of thiamine,
niacin, riboflavin, and iron.
 A restored cereal is one made from either the entire
grain or portions of one or more grains to which there
have been added sufficient amounts of thiamine, niacin,
and iron to attain the accepted whole grain levels of
these three nutrients found in the original grain from
which the cereal is prepared.
Cereals provide the body with:
 Carbohydrates
 Protein
 Fat
 Vitamins
 Minerals
 Water
 Cellulose or roughage

Nutritional Significance of Noodles and Pasta or Alimentary

Paste
The physiological function of noodles and
pasta will depend on its starch and other constituents.
Since it is basically a starchy food, the nutritional
significance discussed for starches also applies. In
addition to starches, including resistant starches I
(RS), noodles and pasta may contain other fibers and
some proteins and fat as well.

Nutritive value:
 Water
 Protein
 Fat
 Carbon
 Calcium
  Phosphorous
 Iron
 Thiamin
 Riboflavin
 Niacin

Dried Noodles and Pasta

 Macaroni • Miki
 Spaghetti • Chicken Mami
 Pancit Canton • Linguini
 Bihon • Lasagňa
 Sotanghon
 Miswa

Enrichment Activity :

Review of Learning Outcome 1

Directions: Complete the table by writing the appropriate tool and equipment in column B
to perform the task given in column A. Write your answer in your test notebook

A B
6. Used for separating coarse
particles of flour, sugar, baking
powder, and powdered
ingredients to retain finer
textures.
 7. Used for cooking meat and fish
dishes with gravy and sauce.

8. Used for cooking food by

steaming
9. Used for tenderizing meat,
chicken, and other grains or
legumes, such as mongo and
white beans in lesser time.
10. Used for separating liquids from
fine or solid food particles, such
as coco cream from coconut and
tamarind extract.

IV. Evaluation

.Directions: Enumerate the different kinds of starch and give its nutritional value
1. ________________________________________________________
 2._______________________________________________________
3._______________________________________________________
4._______________________________________________________

C.Give at least three starch properties and reactions and describe it in one sentence.
1. ________________________________________________________
2. ________________________________________________________
3. ________________________________________________________
4. ________________________________________________________
5. ________________________________________________________

V. Assignment:

Lesson plan in COOKERY

NAME OF TEACHER:______________

TIME: _______________

SECTION:____________
 I. Objectives:
At the end of the lesson the students should be able to:
1. Identify the Factors Affecting Starch Paste Viscosity and Starch Gel
Strength
2. Analyze the Functions of Starch and Application in Filipino Dishes

II. Subject Matter:

a. Topic: Learning Outcome 2 Prepare and Cook
Starch and Cereal Dishes

b. Reference: K to 12 BEC Technology and Livelihood Education

Learning Module,
c. Materials; Laptop, projector, board marker and small white
board
d. Learning Procedure

Teacher’s Activity Students’ Activity

a. Daily Routine
Let’s pray first.

Best afternoon Class..

Best afternoon Teacher!

Class secretary please checked and monitor

Yes sir!
the attendance.
 b. Review of the past lesson

c. Motivation

d. Lesson proper
LET US STUDY

Ok let’s continue our lesson about

cereal and starch, so yesterday we
already done in identifying what are the Yes Sir
tools and equipment needed in
preparing starch and cereal.

One of the properties of starch is viscosity

which is the resistance to flow of starch and
modified starch paste. In the preparation and
The learners will listen and copy
cooking of starch and cereal dishes, factors
affecting starch paste viscosity and starch gel
strength should be considered.

Factors Affecting Starch Paste Viscosity

and Starch Gel Strength
 Stress or other factor. Stirring Amount .
and Type.This is a gelatinized
cornstarch dispersion that is likely to
break; the granules broke apart due to
stirring.
 Kind and Amount of Starch.Certain
type of starch will influence the
characteristics of the starch paste
viscosity and gel strength. Generally
speaking, with "native starches" the
greater the amount of amylopectin the
 more viscous the starch paste, whereas,
the greater the amount of amylase, the
firmer the gel is (greater the gel
strength).
 Heating rate. The faster starch-water
dispersion is heated; the thicker it will be
at the identical endpoint temperature.
 Endpoint Temperature
 Each type of starch has a specific
endpoint temperature at which it
will undergo optimum
gelatinization.
 Incompletely gelatinized starch
will not attain optimum starch
paste viscosity or gel strength.
 Over gelatinization results in
decreased starch paste viscosity
and gel strength because the
swollen granules fragmented with
stirring and/or imploded due to
the extensive loss of amylase
from the granule.
 Cooling and storage conditions
 If cooled too fast, the amylase
will not have time to form the
vital micelles necessary for the
three dimensional structure.
 If cooled too slowly, the amylase
fractions will have a chance to
align too much and become too
close together and the liquid
portion will not be trapped in the
micelles. In both instances there
will be weeping and
syneresis(the contraction of a
gel accompanied by the
separating out of liquid.).

 Ingredients added (acid, enzyme,

sugar, fat and emulsifiers
a. Addition of acid or enzyme can also
cause dextrinization(the process of
forming dextrins).
 Dextrin – a pale powder
obtained from starch, used
mainly as an adhesive.
  In making kalamansi pudding
or pie, if the juice is added
early in the gelatinization
process, dextrinization of the
starch will occur resulting in
decreased viscosity and gel
strength.
 Sugar will delay or inhibit
gelatinization of starch.
 Starch pudding with excess
sugar will be less viscous or
form less firm gel.
 A cake may collapse as the
structural contribution of
starch is delayed or inhibited.
 Decreased starch paste
viscosity and gel strength
because the sugar addedto
water won’t be available for
gelatinization. The kind of
sugar used also affect
viscosity.
 Fat and surfactants, will serve
to “waterproof” the starch
granules so that water will not
penetrate as readily during
the gelatinization process.

Functions of Starch and Application in

Filipino Dishes
 Type of
Functions
Food Recipes
of Starch
Preparation
Thickening Sauces, Sauces:
Gravies, Pie Sweet sour,
fillings and lechon,
soups lumpia, kare-
kare,
palabok
Pie filling:
mango,
buko, apple,
pineapple
Soups:
Arrozcaldo,
cream
soups.
Gelling Puddings, Bread
kakanin pudding,
majaBlanca,
sapin-sapin,
kutchinta,
cassava
bibingka
Binding Meat loaves Luncheon
and filling and meat meat, hot
emulsions dogs, Vienna
sausage,
chicken
nuggets,
chicken
balls, Ukoy,
tempura
Directions: Given the recipe, by pair or by group cook pasta following the procedures. Your
product and performance will be evaluated using the given rubric.
How to Cook Pasta?
Materials needed:
 500g pasta
 Salt
 Water

Tools/equipment needed
 Burner
 Kettle
 Ladle
 Colander

Procedure for Cooking Pasta

1. Put 4 quarter water per 500 g of pasta in a kettle. Add 1 ½ teaspoon salt.
2. Boil the water rapidly and drop in the pasta. As it softens, stir gently to keep it from
sticking together and to the bottom. Continue to boil, stirring a few times.
3. Drain immediately in a colander as soon as it is al dente, and rinse with cold running
water until the pasta is completely cooled. If serve immediately, just drain well from hot
water.

Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing and cooking pasta

and performs the skill without supervision.
3 Follows correctly the procedures in preparing and cooking pasta
and performs the skill with some assistance or supervision.
2 Follows correctly the procedures in preparing and cooking 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
 pasta and was not able to perform the skill.

Risk in the preparation and cooking of starch and cereal dishes and other food
 Food handlers;
 Kitchen facilities;
 Food selection and preparation; and
 Safe temperatures.

Guidelines on proper and safe handling of food

1. Food handlers
 Undergo training on food safety and obtain medical certificates from the
local/provincial/city/municipal health office.
 Observe proper hand washing technique
 Wear complete cooking outfit and use disposable gloves for direct food contact.
 Observe personal hygiene at all times.
 Avoid handling food if you are sick.
2. Kitchen facilities
 Use separate equipment and utensils for handling raw foods
 Sanitize all surfaces and equipment used for food preparation
 Clean thoroughly the cutting-boards and work areas after each use
 Protect the kitchen areas and food from insects, pests and other animals
 Maintain the highest standards of sanitation in the kitchen at all times
 Repair immediately broken but still serviceable kitchen tools, utensils and equipment to be
ready for next use
 Sanitize completely all kitchen utensils especially cups, saucers, flatware after each use
 Provide for adequate space, proper ventilation and window screens in the area
 Provide garbage receptacle for proper waste disposal
3. Food Preparation and Cooking
 Check expiry dates of food commodities bought and those in stock
 Use iodized salt as a must in salt-seasoned preparations
 Cover the food properly.
 Practice segregation of materials
  Store food properly
4. Safe temperature
 Do not leave cooked food at room temperature for more than two hours
 Refrigerate promptly all cooked and perishable food preferably below 5 0C within four
hours
 Do not store food too long even in the refrigerator.
 Thaw food inside the refrigerator, not at room temperature.
 Check internal temperature during cooking to assure proper end-point time and
temperature has been met to at least 700C/1650F
 Reheat cooked food thoroughly to 700C/1650F within two hours

VI. Evaluation

A. Multiple Choice.
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 C. Channel knife
B. Butcher 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 C. Mixing bowl
B.Colander 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 C. Rubber scraper
B.Offset spatula 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 C. Wire whisk
B.Rubber spatula 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 C. Sieve
B.Funnel 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 C. Spoon
B.Knife 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 C. Frying pan
B. Double boiler D. Omelet pan
8. It is a chamber or compartment used for cooking, baking, heating, or drying.
A.Blender C. Mixer
B.Burner D. Oven
9. It is the process of washing and sanitizing dishes, glassware, flatware, pots, and pans
either manually or mechanically.
A.Bleaching C. Ware washing
B.Hand washing D. Washing machine
10. A dishwashing machine capable of washing, rinsing, and drying dishes, flatware,
and glassware.
A.Hand washing C. Mechanical ware washing
B.Manual ware washing D. Washing machine
11. It is the egg’s outer covering which accounts for about 9 to 12 % of its total weight
depending on egg size.
A.Chalaza C. Shell
B.Germinal disc D. Yolk
12. This is the entrance of the latebra, the channel leading to the center of the yolk.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
13. It is the yellow to yellow - orange portion which makes up to about 33% of the liquid
weight of the egg.
A. Chalaza C. Shell
B. Germinal disc D. Yolk
14. A disease that is carried and transmitted to people by food is referred to as food
borne ________________.
A.Bacteria C. Infection
B.Illness D. Intoxication
15. It is a disease that results from eating food containing harmful micro-organism.
A. Food-borne bacteria C. Food-borne infection
B. Food-borne illness D. Food-borne intoxication
16. It is a disease that results from eating food containing toxins from bacteria, molds or
certain plants or animals.
A. Food-borne bacteria C. Food-borne infection
B. Food-borne illness D. Food-borne intoxication
17. It is used for mixing creams, butter and for tossing salads.
A.Electric mixer C. Wire whisk
B.Serving spoon D. Wooden spoon
18. It is used for preparing meat, chicken, and other grains or legumes, such as mongo
and white beans in lesser time.
A.Double boiler C. pressure cooker
B.Frying pan D. rice cooker

19. It is a long chainlike molecule, sometimes called the linear fraction, and is produced
by linking together 500 to 2, 000 glucose molecules which contributes to the gelling
characteristics of cooked and cooled starch mixtures.
A.Amylopectin C. Dextrin
B.Amylose D.mucin
20. This problem is usually encountered when using acid or acid ingredients such as
lemon or vinegar.
A.Scorching C. Thinning of gel.
B.Skin formation D.Weak gelling
21. This results when there is too much liquid in relation to the starch.
A. Scorching C. Thinning of gel.
B. Skin formation D.Weak gelling
22. This problem can be reduced by covering the container of the starch gel with a
waterproof cover.
A.Scorching C. Thinning of gel.
B.Skin formation D.Weak gelling
23. 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 C. Thinning of Gel.
B. Skin formation D.Weak gelling
24. 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 C. Fresh pasta
B.Dried pasta D. Frozen pasta
25.FIFO stands for ___________
A.Fan In Fan On C. First In First Out
B.First In Fight Out D. Fit In Fit Out

VII. Assignment
B. Give one risk in the preparation and cooking of starch, cereal dishes and
other foods and give some guidelines pertaining to food safety. (26-30)

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA
4 Explains very clearly the complete guidelines to consider pertaining to food
safety related to the given risk.
3 Explains clearly the complete guidelines to consider pertaining to food
safety related to the given risk.
2 Explains partially the guidelines to consider pertaining to food safety
related to the given risk.
1 Was not able to explain any guidelines to consider pertaining to food
safety related to the given risk.