Technology and

Livelihood Education 10
Quarter
1 Cookery
Cookery – Grade 10
Quarter 1 – Module 16 : Techniques in Preparing, Plating and Presenting Pasta
Dishes

First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Erlinda G. Ursolino
Editor: Jerwina V. See
Reviewers: Raneth A. Yago (technical)
Illustrator:
Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Aurelio G. Alfonso EdD
OIC-Assistant Schools Division Superintendent
Victor M. Javeña EdD
Chief, School Governance and Operations Division and
OIC-Chief, Curriculum Implementation Division

Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Manggahan High School

 Quarter 1
Self-Learning Module 16
Prepare Cereal and Starch
Dishes
Techniques in Preparing, Plating and
Presenting Pasta Dishes
Introductory Message

For the Facilitator:

Welcome to the Cookery 10 Self-Learning Module on Techniques in Preparing, Plating

and Presenting Pasta Dishes!
This Self-Learning Module was collaboratively designed, developed and
reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

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. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Cookery 10 Self-Learning Module on Techniques in Preparing, Plating

and Presenting Pasta Dishes!
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 material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

At the end of this session you would be able to do the following:

1. Discuss the techniques in preparing pasta before plating;

2. Determine the plating tips of pasta dishes and;

3. Understand the step by step procedure in preparing pasta dish like baked lasagna.

PRE TEST

Directions: Fill in the missing word/s to complete the statement. Choose the correct
answer for the box. Write the correct answer to your test notebook.

A. COOL D. OVEN
B. TEXTURE E. COOKED

C. HOT F. CROWDED

1. The best serving of pasta is freshly ____.

2. ____ pasta is to be used for immediately serving.
3. Rinse the cooked pasta with ____ water to stop it from cooking.
4. In plating pasta, it is important to keep the plate clean and not ____.
5. The equipment used for baking lasagna is ____.

RECAP

1.What are different risk in preparing and cooking cereals and starch dishes?
____________________________________________________________________________

2. State some of the safety and hygienic practices in handling of food?

____________________________________________________________________________

3. What is the benefit of the said guidelines in a person’s health?

____________________________________________________________________________
 LESSON

Techniques in preparing pasta before plating

These are the tips in preparing pasta that can be applied just before the plating or
presenting.
If the pasta must be serve immediately
• The best serving of pasta is when it is just newly cooked. Cooking pasta upon
request is much recommended

 For serving hot, pasta does not need to be rinsed with cool water, just let it
drain.

• If the pasta should be used cold in a fresh or cool salad, make sure before it
has to be mixed to other ingredients, let it cool before plating.

 For holding pasta for service, to keep it from sticking, toss with olive oil (or
any type of oil.)

If the pasta will be served later on

 Cook the pasta in a boiling water, drain and rinse with cool water to stop it
from cooking, and drain once more.

 As an option, pasta can be partially cooked for a short time. In the moment it
is needed, boil it for a minute or two to restore it to a fresher pasta.

 Set the right portion size by using mounds pasta tray. Wrap it with cling film
neatly. Refrigerate until serving.

 When it is time to serve the pasta, take the portions needed. Place it in either
chinois strainer or basket round strainer, enough to hold the pasta. Dip into
simmering water to reheat the pasta in a minute or two. Then drain, plate,
and add some sauces.
 Plating and Presenting Pasta Dishes

Your plating must look as good as it tastes! What our eyes can see, impact our
appetite. See to it that the food is well arranged to look as appetizing as it tastes.
‘Twirl into a nest’ is very popular in pasta styling for plating purposes. Nevertheless,
always keep in mind the general techniques or tips in plating that influences the
overall appearance of food magnifies and intensifies the presentation. Consider the
following: (1.) plate- is the frame of presentation that varies in size and shape; (2.)
color - needs to suit the plate, food, and occasion; (3.) texture- consistency of
appearance that adds visual appeal to your food; (4.) garnishes and decorations give
complement to the food; and (5.) keep things clean and cool to the eyes, not crowded
but food is just within the rim of plate.
 Let’s try doing it now!

See below some tools needed to prepare and present Baked Lasagna and follow the
recipe and procedure below.

BAKED LASAGNA

TOOLS/ EQUIPMENT NEEDED INGREDIENTS

1 ½ lb. ricotta cheese
Pasta large pot
4 tbsp. parmesan cheese, grated
Strainer
2 pc egg
Mixing bowl
salt to taste
Mixing spoon
pepper to taste
Larger sheet pans
2 lb. lasagna
Oven
12 cups meat sauce (cooked ahead of
time)
1 ½ lb. mozzarella cheese, shredded
8 tbsp. parmesan cheese, grated
good for 20-25 servings

Procedure:
Preheat oven to 375°F
Step 1
Combine the ricotta, parmesan and eggs then add salt and pepper to taste.

Step 2
Cook lasagna noodles in a boiling water. Drain and rinse with cool water, then drain again.
Slowly put them down on sheet pans that has been brushed with oil.

To assemble lasagna
Step 3
Spread out a thin layer of meat sauces (has been cooked ahead of time) over the bottom
of the sheet pan. Add a layer of two or lasagna noodles, a layer of ricotta mixture, a layer
of meat sauces, and followed by a layer of mozzarella. Repeat the same the layering twice.

Step 4
In the final layer, spread parmesan cheese on top of the layer of lasagna noodles, ricotta
mixture, meat sauces, and mozzarella cheese.

Step 5
Cover the assembled lasagna with foil and place it into the oven. Bake at 375°F (190°C)
for about 30-45 minutes. After 45 minutes, remove the foil and bake it for another 15
minutes.
Step 6
Once done, remove lasagna from the oven, let it cool for 15 minutes before cutting or
slicing into portion size and ready for a nice plating.
 ACTIVITIES

Activity 1. Directions: Read the following statement. Write the word TRUE if the
statement is correct and FALSE if the statement is incorrect. Write the answer in
your test notebook.

______ 1. It is alright for the lasagna noodles not to rinse with cold water if it will be
served hot and immediate.
______ 2. Put small amount of oil to the noodles (for holding pasta) to keep it from
sticking.
______ 3. If pasta will not be served immediately, leave it unrefrigerated.
______ 4. Ricotta mixture is a combined ingredients of ricotta cheese only.
______ 5. Parmesan cheese is the final toppings before placing the assembled lasagna
in the oven.

Activity 2. Plating Pasta Dishes

C X M T W P
O Q Q H S X I Y N E W V
L B S N A Y Z H A T E X T U R E Z S
W V L U B J F L F B G I F Q A C Q T
U K S U D L U G X H S L R O D Y I C U R
J M W Q C U U R H A Y P Y C V I P M R E
G O X J S Y B G O C T V L L C C L E A N X O
H I Q G P J W F W P Z X U T I E H R M X L E
Y L O P O O X F B K A C W B Z C H I O W
C I C K O R O J B G S R X O U
B K W O W A J L V
O V D L K F A D P I H V H
E B Y P K J O D R O F D C O H
V U B C Z F K P L A T E A Q Y B Y E G
I J E U S V J G A T H V H T Y Q P Q Y P V
V Y F R V W O V N E C O L O R R P X Y S X
Q Y I G A R N I S H Z I J J H M E M R Q H P X
B V C D E Q N M J W B A U C F U E G R G B
I O M K L U W D S B O O W M G E N E V J W
Y V C R H T C F T I G A Q R P N Q Y F
S E B W P X L H Q B L I S B I B U
K Y E S X R R E T Z Q H A
J I T K M I U M M
X K R
G A E

Directions: Enumerate the following tips in plating pasta dishes that impacts the
overall appearance of the presentation. Find the correct answer from the word
search puzzle above. All the words are Forward Words only.

1._________2. ___________3. __________ 4. ___________ 5._____________

 WRAP-UP

1. Give some pointers to consider in preparing pasta before plating. What are the
plating tips to take note to enhance the appearance of the presentation? Your answer
will start with statement below.

I have understood and learned that…

__________________________________________________________________________

_______________________________________________.

VALUING

How do the techniques in preparing pasta help you in your day to day living?
How can you help your mother at home when preparing pasta for family gatherings?
What is the benefit of plating pasta that will help you improve your food presentation
if you are tasked to do it in a special occasion in your family and friends.

In your own words, briefly explain.

________________________________________________________________________________

________________________________________________________________________________

POSTTEST

A. Directions: Read and understand the statements/questions below. Choose the

letter of the correct answer and write it in your test notebook.

1. Which of the following procedures is the first step to do in preparing pasta?

a. boil the pasta with water
b. drain the pasta
c. refrigerate until serving
d. rinse the pasta with cold water and drain again.
2. Which of the following ingredients of lasagna is not classified as cheese?
a. egg b. mozzarella c. parmesan d. ricotta

3. Which of the following procedures in preparing lasagne is the last step to do?
a. In the final layer, top parmesan over the layered lasagne noodles, ricotta
mixtures, meat sauce and mozzarella.
b. Spread out a thin meat sauces in the bottom over the sheet pan.
c. Cover the assembled lasagna with foil.
d. Remove lasagna from the oven and let it cool for 15 minutes and cut it into
portion size.

4. Which of the following plating tips adds visual appeal to the food?
a. color b. garnish c. plate d. texture

5. What of the techniques comes with shapes and sizes?

a. color b. decorations c. plate d. texture

6. What is NOT added ingredient to ricotta mixture in preparing lasagna?

a. egg b. noodles c. parmesan d. ricotta cheese

7. Which of the tools and equipment is set to 375°C to bake the assembled lasagna?
a. mixing bowl b. mixing spoon c. oven d. pan

8. Which of them is suggested in serving pasta in a cold temperature?

a. Let the pasta cool in refrigerator to prevent bacterial growth.
b. Pasta should be cold if it is used fresh and cool salad.
c. Serve a cold pasta if it is needed to be served later on.
d. Use cold pasta if the needed to serve it hot.

9. Which of the following formation of ingredients is used in assembling lasagna?

a. embossed b. layered c. swirled d. twirled

10. Which of the following steps used for holding pasta for service is best in keep it
from sticking?
a. Partially boil the pasta.
b. Place the pasta over the hot water
c. Toss pasta with oil.
d. Wash pasta with cold water.
 POST TEST
1. a
PRETEST 2. a
1. E 2.C 3. A 4. F 3. d
5. D 4. d
5. c
6. b
7. c
ACTIVITY 1
8. b
1. TRUE 2. TRUE 9. b
3. FALSE 4. FALSE 5. TRUE 10.c
Activity 2. Plating Pasta Dishes
C X M T W P
O Q Q H S X I Y N E W V
L B S N A Y Z H A T E X T U R E Z S
W V L U B J F L F B G I F Q A C Q T
U K S U D L U G X H S L R O D Y I C U R
J M W Q C U U R H A Y P Y C V I P M R E
G O X J S Y B G O C T V L L C C L E A N X O
H I Q G P J W F W P Z X U T I E H R M X L E
Y L O P O O X F B K A C W B Z C H I O W
C I C K O R O J B G S R X O U
B K W O W A J L V
O V D L K F A D P I H V H
E B Y P K J O D R O F D C O H
V U B C Z F K P L A T E A Q Y B Y E G
I J E U S V J G A T H V H T Y Q P Q Y P V
V Y F R V W O V N E C O L O R R P X Y S X
Q Y I G A R N I S H Z I J J H M E M R Q H P X
B V C D E Q N M J W B A U C F U E G R G B
I O M K L U W D S B O O W M G E N E V J W
Y V C R H T C F T I G A Q R P N Q Y F
S E B W P X L H Q B L I S B I B U
K Y E S X R R E T Z Q H A
J I T K M I U M M
X K R
G A E
to
In any order: plate, color, texure, garnish, clean
KEY TO CORRECTION
 REFERENCES

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Caunan, C. (2015, June 21). LM Cookery G10 Soup stocks and sauces. Retrieved
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49655339

• Technical Vocational Livelihood Education-Cookery Module 1 & 2. 1st ed. Philippines:

Department of Education, 2016.

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Images:

WORD SEARCH MAKER ACCESSED JULY 8 2020

https://tools.atozteacherstuff.com/word-search-maker/wordsearch.php

FAQs. (n.d.). Retrieved July 8, 2020, from https://tinyurl.com/yb97sgm3

FAQs. (n.d.). Retrieved July 8, 2020, from https://tinyurl.com/yccn7wvb

FAQs (n.d.). Retrieved July 8, 2020, from https://tinyurl.com/ya4ndu6a

FAQs (n.d.). Retrieved July 8, 2020, from https://tinyurl.com/y9cxgyz8

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FAQs. (n.d.). Retrieved July 8, 2020, from https://tinyurl.com/y9ljfjmn

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