Lesson 5-Tle 10-2ND Quarter

STORE STARCH AND
CEREAL DISHES
• Introduction 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.
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
•  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.
1. DRY PASTA
• 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.
2. COOKED PASTA
•  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 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 period, 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.
• 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.
• 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.
• 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.
• 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.

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STORE STARCH AND

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