This document provides instructions on proper techniques for storing starch and cereal dishes like pasta. It discusses storing dried pasta at room temperature in an airtight container for up to 2 years. Cooked pasta can be refrigerated in an airtight container for 3-5 days un-sauced or 1-2 days sauced. Fresh pasta should be used within 2 days and can be refrigerated wrapped airtight. Cooked pasta dishes like lasagna can be refrigerated for 3-4 days or frozen for 3 months. Proper storage helps prevent bacterial growth and food spoilage.
This document provides instructions on proper techniques for storing starch and cereal dishes like pasta. It discusses storing dried pasta at room temperature in an airtight container for up to 2 years. Cooked pasta can be refrigerated in an airtight container for 3-5 days un-sauced or 1-2 days sauced. Fresh pasta should be used within 2 days and can be refrigerated wrapped airtight. Cooked pasta dishes like lasagna can be refrigerated for 3-4 days or frozen for 3 months. Proper storage helps prevent bacterial growth and food spoilage.
This document provides instructions on proper techniques for storing starch and cereal dishes like pasta. It discusses storing dried pasta at room temperature in an airtight container for up to 2 years. Cooked pasta can be refrigerated in an airtight container for 3-5 days un-sauced or 1-2 days sauced. Fresh pasta should be used within 2 days and can be refrigerated wrapped airtight. Cooked pasta dishes like lasagna can be refrigerated for 3-4 days or frozen for 3 months. Proper storage helps prevent bacterial growth and food spoilage.
This document provides instructions on proper techniques for storing starch and cereal dishes like pasta. It discusses storing dried pasta at room temperature in an airtight container for up to 2 years. Cooked pasta can be refrigerated in an airtight container for 3-5 days un-sauced or 1-2 days sauced. Fresh pasta should be used within 2 days and can be refrigerated wrapped airtight. Cooked pasta dishes like lasagna can be refrigerated for 3-4 days or frozen for 3 months. Proper storage helps prevent bacterial growth and food spoilage.
Cookery NC II First Quarter-Module 10 Techniques for Storing Starch and Cereal Dishes
Writer: Christy P. Villanobos
Cover Illustrator: Christopher E. Mercado What I Need to Know
This module will provide you learners the essential knowledge and opportunities to develop your skills and gain understanding in storing starch and cereal dishes. It is here to help you develop knowledge, skills, and attitudes in the performance of Cookery tasks. 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.
The module contains:
LO 4: Store Starch and Cereal Dishes 4.1 Techniques for Storing Starch and Cereal Dishes After going through this module, you are expected to: 1. identify the ways of storing pasta; 2. explain the principles behind FIFO; and 3. value the importance of storing pasta and cereals properly.
What I Know Describe the picture briefly. Write your answer on the blank provided.
1. ______________________________
2. _____________________________________
3. _____________________________________ Lesson Techniques in Storing 10 Starch and Cereal Dishes 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 storekeeping 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’s In Enumerate 5 guidelines for plating food. Write your answer on the blank.
In storing of starch and cereal dishes, there are principles to be considered. The proper ways in storing pasta and cereals should also be in consideration. Proper storage ensures your pasta to always taste its best. The following topics and activities will help you learn the different ways in storing pasta and cereals.
Notes to the Teacher
In this lesson, the learners are expected to remember that food poisoning is frequently caused by bacteria from foods that have been incorrectly stored, prepared, handled, or cooked. If food is not stored properly, the bacteria in it can multiply to dangerous levels. What’s New Answer and explain briefly. Write your answer on the blank provided. (5 points each)
1. Food stuff has a required shelf life and storing requirement. What kind of pasta can be stored in the refrigerator for 2 or 3 days? _____________________________
2. FIFO stands for _______________________________________________________________
What is It
How to Store Pasta Noodles
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 un sauced 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 the amount of sauce that is absorbed. If cooked pasta is not going to be used within the suggested time, 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.
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.
When refrigerating or freezing
cooked pasta, be sure it is stored in a well-sealed 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. ✔ 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 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.
"FIFO" stands for first-in, first-out, meaning that the oldest inventory items are recorded as sold first but do not necessarily mean that the exact oldest physical object has been tracked and sold. In other words, the cost associated with the inventory that was purchased first is the cost expensed first.
Some advantages to using FIFO inventory method are FIFO results in a
lower cost of goods sold number. This is since older items generally tend to carry a lower cost than items purchased more recently, due to potential price increases. A lower cost of goods sold number will result in a higher profit. What’s More
Read and understand the given situation below. Write your answer on the space provided. (5 points each) What to do? ● If you were asked to cook any pasta dish, how do you apply the principle of FIFO in this situation upon choosing the pasta ingredients? ______________________________________________________________________________ ______________________________________________________________________________ • If you don’t want your pasta or noodles to become mushy. ______________________________________________________________________________ ______________________________________________________________________________ • If you are going to use frozen cooked pasta so the soft texture is not noticeable. ______________________________________________________________________________ ______________________________________________________________________________
What I Have Learned
Write the lifespan of the following types of pasta.
Types of pasta Refrigerated Frozen
1. Cooked pasta without sauce
2. Cooked pasta with sauce
3. Fresh pasta
What I Can Do
Give one risk in the preparation and cooking of starch, cereal dishes and other foods and give some guidelines pertaining to food safety. Write your answer on the space provided. _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________ _____________________________________________________________________________________
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.
Assessment SET A: TRUE or FALSE Write T if the statement is correct and write the correct word to make the statement correct. Write your answer on the blank provided.
_____ 1. Food stuff has a required shelf life and storing requirement. _____ 2. Dried pasta can be stored in the refrigerator for 2 or 3 days. _____ 3. Pasta is stored in airtight container. _____ 4. FIFO stands for “Fan In Fan Out”. _____ 5. Storing food will delay the rate of deterioration. SET B: ESSAY TYPE
Answer the following questions. Write your answers on the blank. (5 points each)
1. Why is it important to properly store cereals and starches?
___________________________________________________________________________ ___________________________________________________________________________ ___________________________________________________________________________ 2. Why do we need to check the expiration date of a product? ___________________________________________________________________________ ___________________________________________________________________________ ___________________________________________________________________________
Additional Activities
Online Learner: Use your computer to make a slogan showing the importance of proper storing of cereals and starches. Present this on our next class virtual meeting. 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 and irrelevant to the given topic
Offline Learner: In oslo paper, make a slogan showing the importance of proper storing of cereals and starches.
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 Chemistry 67(3): 286-291. measured by electron spin resonance and differential scanning calorimetry. Cereal Johnson, J.M., E.A. Davis, and J. Gordon. 1990. Interactions of starch and sugar water Book Assessment What's More What I Know Set A Answer may vary Answer may vary 1. T 2. F What’s In 3. T What I have Choose the right plate 4. F Learned Choose the right size plate 5. T 1. 4/5 days - 3 months Choose a complementary Set B plate color. 2. 1-2 days - 6-7 days Plate with a clock in mind Answers may vary 3. 2-3 days – 2-3 months Use moist ingredients as your base. What can I do Serve odd amounts of Answer may vary food What’s new Answer may vary Answer Key Bean, M.M. and W.T. Yamazaki. 1978. Wheat starch gelatinization in sugar solutions. I. Sucrose: Microscopy and viscosity effects. Cereal Chemistry 55(6): 936-944. Department of Education, Cookery 10, Learning Module, K-12 Basic Education Curriculum, Technology and Livelihood Education, DEPED Complex, MERALCO Avenue, Pasig City, Philippines 1600:105-112 Online Source Definitions by Merriam-Webster. Retrieved from http://www.merriam- webster.com/dictionary
Complete Guide to Storing Food in the Fridge - Life Storage
Editors: Aida A. Tolentino (PHS) Nerissa S. Estrella (ASP II/OIC - MNHS) Bernadette L. Nepomuceno (Subject Coordinator, SNNHS) Internal Reviewer: Joseph T. Santos, (Education Program Supervisor-EPP/TLE) Layout Artist: Khrycys G. Olairez (BNHS) Management Team: Sheryll T. Gayola Assistant Schools Division Superintendent OIC, Office of the Schools Division Superintendent
Elisa O. Cerveza Chief, Curriculum Implementation Division OIC, Office of the Assistant Schools Division Superintendent
Joseph T. Santos Education Program Supervisor-EPP/ TLE
