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TLE Learning Objectives 3

This document provides instructions for learning outcome 3 on preparing starch and cereal dishes. It discusses different types of pasta like spaghetti, linguine, and elbow macaroni. It explains that pasta should be cooked al dente until still slightly firm. Techniques for preparing pasta before plating include cooking and serving immediately without rinsing, tossing with oil if holding, and reheating portions in simmering water. Plating pasta effectively involves creating a simple framework, focusing on one ingredient, balancing portions, and highlighting the key ingredient. The document also provides a recipe and instructions for making homemade pasta by hand.

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Randy Garay
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513 views22 pages

TLE Learning Objectives 3

This document provides instructions for learning outcome 3 on preparing starch and cereal dishes. It discusses different types of pasta like spaghetti, linguine, and elbow macaroni. It explains that pasta should be cooked al dente until still slightly firm. Techniques for preparing pasta before plating include cooking and serving immediately without rinsing, tossing with oil if holding, and reheating portions in simmering water. Plating pasta effectively involves creating a simple framework, focusing on one ingredient, balancing portions, and highlighting the key ingredient. The document also provides a recipe and instructions for making homemade pasta by hand.

Uploaded by

Randy Garay
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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GROUP 4

LEARNING OUTCOME 3
Present Starch and Cereal
Dishes
Learning Objectives
At the end of the lesson, learners are expected to;
• Know the techniques in preparing pasta before
plating.
• Identify simple ways of preparing pasta before
plating.
What is cereals and starch dishes? - Usually,
cereals are starchy pods or grains. This
type of grain is the most important group of
crops in the world. It also plays a vital role
in manufactured and processed foods. The
grains help in achieving the desired viscosity
in various products like sauces and gravies.
Different Type of Pasta
Noodles Lasagna

Wagon
Bowtie
Wheels
Rigatoni Ziti

Fettucine Rotini
Elbow
Spaghett
Macaroni
i

Acini De
Linguine Pepe
Cooking Pasta - Pasta should be cooked al dente,
or "to the tooth". This means the cooking should be
stopped when the pasta still feels firm to the bite,
not soft and mushy. The pleasure of cooking pasta
is its texture, and this is lost if it is overcooked. To
test for doneness, break pasta into small piece and
taste it. As soon as pasta is al dente, cooking must
be stopped at once. Half a minute extra is enough to
overcook it.
Techniques in Preparing
Pasta Before Plating
Techniques in Preparing
Pasta before Plating
1. Pasta is best if cooked and served immediately. Try to cook pasta
upon order.
2. If pasta is to be served immediately, just drain and do not rinse in
cold water.
3. If pasta is to be used cold in salad, it is ready to be incorporated in the
recipe as soon as it has cooled.
4. If pasta is to be held, toss gently with a small amount of oil to keep it
from sticking.
5. Measure portions into mounds on trays. Cover with plastic film and
refrigerate until service time.
6. To serve, place the desired number of portions in a china cap and
immerse in simmering water to reheat. Drain, plate, and add sauce.
Directions: Fill in the blanks with the correct
answer to complete the sentence. Choose your
answer from the box below.
cooked drain salad refrigerate plate
1 To serve, desired number of portions in a china cap and immerse
in simmering waterplace the to reheat. Drain,____, and add sauce.
2.If pasta is to be served immediately, just ____and do not rinse in
cold water.
3.Pasta is best if ____and served immediately. Try to cook pasta
upon order.
4.Measure portions into mounds on trays. Cover with plastic film
and ____until service time.
5.If pasta is to be used cold in____, it is ready to be incorporated in
the recipe as soon as it has cooled.
Direction: Answer the following questions.

1. What do you call when the cooking of pasta


should be stopped when the pasta still feels firm to
bite, not soft and mushy?
2. Is it necessary to drain the pasta and not rinse it
in cold water, if pasta is to be served immediately?
3. What is the essence of cooking pasta?
4. Cooking pasta should be stopped when?
5. Why we need to toss gently a small amount of oil
to the pasta when it is being held?
Plating and Presenting
Pasta Dishes
Plating and Presenting Pasta Dishes
• Create a framework
(drawings and sketches) to
visualize the plate. Keep it
simple.
• Select one ingredient to
focus on and use space to
simplify the presentation.
• Balance the dish.
• Get the right portion size.
• Highlight the key ingredient.
Directions: Fill in the blanks with the correct
answer to complete the sentence. Choose your
answer from the box below.
framework Balance portion ingredient Highlight

1.Create a ___ (drawings and sketches) to


visualize the plate. Keep it simple.
2.Select one ___to focus on and use space to
simplify the presentation.
3. ___the dish.
4.Get the right ___size.
5. ___the key ingredient.
How to Make Homemade
Pasta by Hand
Tools & Utensils:

Rolling pin Mixing bowls

Measuring cups & spoons Knife


Ingredients:
• 2 cups all-purpose cream
• ¼ tsp salt
• 3 pcs egg
• 1 tbsp milk
• 1 tbsp olive oil
Procedures:
1. Pour the flour in the clean counter/surface. Make a well in the
middle.
2. Add 3 eggs in the middle add 1/2 tsp of salt and 1tbsp of olive oil.
3. Beat them using a fork. While beating, start scrapping in some of
the flour. Eventually, while beating the eggs in the well, more flour
will brought into the eggd and it'll become a dough.
4. Continue bringing the flour into the middle until the dough has
pulled together enough to be worked by hand. Then form the
dough into a shaggy ball.
5. Knead the dough for about 10 mins. The dough is ready when it
become smooth and taut. ( You can push your finger to the dough
and when the dough springs, back it's done).
6. Wrap the dough in cling film and rest it for 30 mins. After that,
cut the dough in half.
7. Lightly, flour your work surface and start rolling out your pasta
dough. Fold the dough in thirds then roll it out, repeat 2x.
8. Roll out the dough into a large rectangle, until the dough is thin
enough to see your fingers through it.
9. Fold the stretched out pasta dough into a rectangle. Then gently
slice it ito strips. You can toss some flour so they will not stick
together.
10. Portion it, wrap it then refrigerate it, but you can cook it straight
away. (Remember fresh pasta need 2-3mins in salted boiling water)
THAT’S ALL, THANK YOU!

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