12

COOKERY

FLORDELIZA B. NAGUIT
Author
TVL 11/12-COOKERY
Quarter 1-Week 5
1
 This module will walk you through the module lesson, provided activities based on
Learning Competencies needed to acquire in Cookery NC II. This will guide you towards your
capabilities to be competent even during this Pandemic. It will ensure for you to cope with self-
paced learning. Attaining knowledge and skills that may be a challenge along the way to the
learning process.
This module should be accomplished for the First Quarter of the School Year. As a
learner you are expected to prepare a Portfolio/compilation of activities and accomplish all the
activities within the given time frame.

At the end of the lesson, you are expected to:

Lesson 2 Prepare Cereal and Starch Dishes

LO 1. Perform Mise’en Place
1.1 prepare the tools equipment, and ingredients based on prescribed standards;

1.2 determine the sources and kind of starch and cereals; and
1.3 identify the ingredients in the preparation of various types of starch and cereal dishes.

Multiple Choice:
Read each question carefully. Choose the letter that corresponds to the correct answer.
1. Which of the following tool is needed is used to shred foods like cheese?
A. peeler B. knife C. strainer D. grater
2. What tool I used for draining cooked pasta?
A. colander B. strainer C. sifter D. casserole
3. What are grains?
A. Wheat, rice, oats, cornmeal, barley or another cereal
B. Food from trees
C. Fluid milk
D. Starchy foods
4. What does mise” en place mean?
A. This is hard C. I love cooking
B. To put in place D. I don’t speak French
5. How is breakfast cereal usually prepared?
A. putting milk in the bowl of cereal.
B. putting cereal in the bowl of milk.
C. prefer pancakes instead.
D. eating the cereal in the box.

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6. Which of the following is TRUE about starch?
A. Some is considered derived from plants.
B. Only animals produce starch.
C. Apples are full of starch.
D. Starches vary in flavor.
7. Which one of the following foods IS NOT considered source of starch?
A. potato B. corn C. meat D. rice
8. What nutrients are present in cereals?
A. fiber B. Carbohydrates C. Fats D. Vitamins
9. Which of the following is the least-nutritious form of rice?
A. enriched rice C. converted rice
B. brown rice D. instant rice
10. What is the function of starch in food preparation?
A. tenderizing a cake mixture.
B. retaining moisture in a cake batter.
C. acting as a thickening agent in a sauce.
D. providing a glossy appearance to a sauce.

It’s What you Serve…

· Eggs Alone. Eggs are low in calories(kcal).
· Portions Count. Most people have at least two eggs at a time.
· Breakfast Choices. It’s the foods consumed.

In day-to-day cooking, eggs can be scrambled, poached, or boiled to create easy, dishes all
on their own. It's important role changes from breakfast food to a vital ingredient for giving
structure, texture, and flavor. The function and behavior of eggs vary on how we use them in
recipes, and just knowing more about the different parts of an egg.

The key to cooking eggs is to observe temperature. Egg is cooked at low temperature.
Overheated protein in eggs may become tough and rubbery and may shrink from dehydration.

It’s important to continuously improve on existing dishes, while creating new ones to keep
the menu exciting. There are no shortcuts to creating a great menu; it all begins with a proper,
thorough evaluation process. This way, you can always find ways to improve current offerings
while cooking up new recipes.

Lesson 2 Prepare Cereal and Starch Dishes

LO 1. Perform Mise’ En place

Cereal is the common name for grains. Grains are the edible seeds of certain grasses.

The principal grains are wheat, rice, oats, barley, corn, buckwheat, and rye.
Wheat - flour, cereals, pasta
Corn - vegetable, cereals, grits, and hominy
Rice - cereals, rice

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Quarter 1-Week 5
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 Oats - cereals, an ingredient in baked products and in some desserts (The cereals made
from oats are usually made of the whole grain with only the outer husk removed. Because of
this process, oat cereals are rich in nutrients.)Rye, Barley, and Buckwheat - are used for flour

The Parts of the Grain:

Bran - outside covering of the grain and consists of several layers. Cellulose is not digested,
acts as a natural laxative and is sometimes called the “scrub brush” for the intestine, helping to
keep the body regular. (fiber, B vitamins, minerals, protein)
Endosperm - is the inner white portion. (complex carbohydrates, proteins, NO vitamins and
minerals)
Germ - found at one end of the kernel, is the sprouting part from which a new part grows. (B
vitamins, vitamin E, iron, zinc, other minerals, unsaturated fat)

The Nutrient Contributions of the Grain:

o Bran and Germ are rich sources of minerals (iron and phosphorus), B vitamins (Thiamin
- beriberi, Riboflavin - cheilosis, Niacin - pellagra), and cellulose.
o Endosperm is a rich source of starch but lacks vitamins, minerals, and cellulose.

There are two forms of carbohydrates found in grains: starch for body energy and cellulose for
regularity.

The classes of grains are:

 breakfast cereals
 pastas
 flour
 rice

Wheat is known as the staff of life because of its availability around the world. It is a staple food
because of its good keeping quality, high energy value and their relatively low cost.

Rice
Types of rice:
 Brown rice - the whole grain form of rice
 Long grain rice - a rice that will stay dry and fluffy
 Converted rice - the most nutrient dense
 Instant rice - precook and then dehydrated, cooks quickly and the yield is doubled
Pasta
Type of Pasta: spaghetti, macaroni, fettucine, ravioli, lasagna, tortellini, linguini, egg noodles,
etc.
Pasta Facts:
 Pasta dishes are usually low-cost entrees
 Store pasta in a tightly covered container at room temperature
 Pasta test for doneness - al dente (meaning firm to the tooth)

Activity 1

Create a poster with real samples of cereal grains (rice, oats, corn), pasta and their
descriptions, may include nutritional benefit, methods of preparation and cooking time.

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 Activity 2
Check the availability of the following in your kitchen, this are some of which will be needed in
Cereal and Starch preparation. Prepare a list with pictures if you have this in your kitchen. If
none of this look for a replacement or improvise.

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Activity 3

Prepare a list of meals you had for the day, includes breakfast, lunch, dinner and snacks. List all
the food and highlight your cereal and starch dishes consumed.

Breakfast Lunch Dinner Snaks

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 ➢ Cereal products consisting of oats or oatmeal, such as porridge, and whole-wheat
products are healthy breakfast options.
❏ Rice and grains are an excellent choice of starchy food. They give us energy and
are low in fat
❏ Starchy foods – such as potatoes, bread, rice, pasta, and cereals make up a third
of the food you eat.
 Starchy foods are our main source of carbohydrate and an important role in a healthy
diet.
 Starchy foods are good sources of fiber.
❏ Fiber can help keep your bowels healthy and can help you feel full, which means
you're less likely to eat too much.

A. True or False

1. Breakfast cereal is commonly eaten with milk, yogurt, fruit, or nuts.

2. Glutinous rice is perfect for making rice cakes.
3. Pasta is best prepared by boiling it in a little water.
4. Starches are used to thicken sauces.
5. Potatoes are not a source of starch.

B. Identify what tools are needed in the following procedures.

1. In a medium sized bowl, combine flour

and salt. Make a well in the flour, add the
slightly beaten egg, and mix.
2. Let the pasta simmer in the broth for
7-10 minutes, or until most of the broth
is absorbed and the pasta is tender.
3. Once boiling, add the pasta and cook
until tender (7-10 minutes). Drain the
pasta in a colander.
4. Combine oats, milk, water, salt, and
cinnamon in a medium saucepan. Bring
to a boil, then reduce heat to low.
5. Sprinkle with grated cheese and serve.

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Multiple Choice:
Read each question carefully. Choose the letter that corresponds to the correct answer.
1. Which of the following tool is needed is used to shred foods like cheese?
A. peeler B. knife C. strainer D. grater

2. What tool I used for draining cooked pasta?

A. colander B. strainer C. sifter D. casserole

3. What are grains?

A. Wheat, rice, oats, cornmeal, barley or another cereal
B. Food from trees
C. Fluid milk
D. Starchy foods

4. What does mise en place mean?

C. This is hard C. I love cooking
D. To put in place D. I don’t speak French

5. How is breakfast cereal usually prepared?

A. putting milk in the bowl of cereal.
B. putting cereal in the bowl of milk.
C. prefer pancakes instead.
D. eating the cereal in the box.

6. Which of the following is TRUE about starch?

A. Some is considered derived from plants.
B. Only animals produce starch.
C. Apples are full of starch.
D. Starches vary in flavor.

7. Which one of the following foods IS NOT considered source of starch?

A. potato B. corn C. meat D. rice

8. What nutrients are present in cereals?

A. fiber B. Carbohydrates C. Fats D. Vitamins

9. Which of the following is the least-nutritious form of rice?

A. enriched rice C. converted rice
B. brown rice D. instant rice

10. What is the function of starch in food preparation?

A. tenderizing a cake mixture.
B. retaining moisture in a cake batter.
C. acting as a thickening agent in a sauce.
D. providing a glossy appearance to a sauce.

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 If you eat breakfast cereal, make sure it’s low in sugar and high in fiber. Pay attention to
portion sizes, and always read the ingredients list. Most breakfast cereals are loaded with sugar
and refined grains. High sugar consumption is harmful and may increase your risk of several
diseases. Breakfast cereals often have misleading health claims printed on the box — yet are
filled with sugar and refined grains. In some point, give at least 10 diseases you can get if you
consumed more than allotted sugar recommend and how you can prevent it

Leizlee Bautista Daowag

Team Leader
Rhamlyn Soriano Sucgang
Validator
Justine Carolino Montoya
Illustrator

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Quarter 1-Week 5
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