COOKERY 10

QUARTER I
Module 2 - Prepare Cereals and
Starch Dishes

(Week 1 – 5)
 LM – Cookery Grade 10

Cookery – Grade 10
Quarter I – Prepare Cereals and Starch Dishes

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Regional Director: Gilbert T. Sadsad

Assistant Regional Director: Jessie L. Amin

Development Team of the Module

Writers: Salvacion M. Danao

Cindy M. Castillo

Editors:

Reviewers:

Illustrator:

Layout Artist:

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Module 2
PREPARE CEREALS and STARCH DISHES
Quarter I Week 1 - 5

Overview
Cereals are usually starchy pods or grains. Cereal grains are the most
important group of food crops in the world named after the Roman goddess of harvest,
Ceres. Rice, wheat and corn are the three most cultivated cereals in the world. Starch
on the other hand, exists in nature as the main component of cereals and tubers. In
manufactured and processed foods, it plays an obvious role in achieving the desired
viscosity in such products as cornstarch pudding, sauces, pie fillings, and gravies.
Starch is the second most abundant organic substance on earth. It is found in
all forms of leafy green plants, located in the roots, fruits or grains. Many of the food
staples of man throughout the world are basically starchy foods, such as rice, corn,
cassava, wheat, potato and others. Starch is the source of up to 80% of calories
worldwide. Besides this significant role, starches have been used in food manufacture,
cosmetics, pharmaceuticals, textiles, paper, construction materials, and other
industries.

Content Standard
The learners demonstrate an understanding preparing and cooking cereals and starch
dishes.
Performance Standard
The learners independently prepare and cook cereals and starch dishes.

Objectives
At the end of the lesson, you are expected to:
LO 1: Perform mise’ en place (Week 1)
1.1 identify the ingredients in the preparation of various types of starch and
cereal dishes

LO 2: Prepare starch and cereal dishes (Week 2-4)

2.1 cook various types of starch and cereal dishes
2.2 prepare sauces and accompaniments of selected starch and cereal
products, follow safety and hygienic practices while working in the kitchen

LO 3: Present starch and cereal dishes (Week 5)

3.1 present starch dishes with suitable plating and garnishing according to
standards

LO 4: Store starch and cereal dishes (Week 5)

4.1 store starch and cereal at appropriate temperature

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4.2 maintain optimum freshness and quality of starch and cereal dishes
according to standards and store starch and cereal according to standard
operating procedures
Vocabulary List
Cereal - any grass cultivated for the edible components of its grain, composed
of the endosperm, germ, and bran. The term may also refer to the resulting grain itself.

Starch – an odorless, tasteless white substance occurring widely in plant tissue

and obtained chiefly from cereals and potatoes. It is a polysaccharide which functions
as a carbohydrate store and is an important constituent of the human diet.

Birefringence - when starch granules are viewed under the microscope using
polarized light, they exhibit a phenomenon known as birefringence. The refraction of
polarized light by the intact crystalline regions in starch give characteristic "Maltese
cross" patterns on each granule. The disappearance of these crosses on heating a
starch suspension can be used to determine gelatinization temperature.

Pasta - an Italian type of food typically made from an unleavened dough of

wheat flour mixed with water or eggs, and formed into sheets or other shapes, then
cooked by boiling or baking.

Starch gelatinization - is the process whereby the starch particles absorb

moisture, expand and become firm. It starts at 140 degrees and is complete when the
sauce becomes bubbly.

Learning Outcome 1 - Perform Mise’en Place

(Week 1)

Learning Objectives
At the end of the lesson, you are expected to:
1.1 identify the ingredients in the preparation of various types of starch
and cereal dishes

Information Sheet 2.1-1

Sources and Classification of Starch and Cereals

The parts of plants that store most starch are seeds, roots, and tubers. Thus,
the most common sources of food starch are:
• cereal grains, including corn, wheat, rice, grain, sorghum, and oats;
• legumes; and
• roots or tubers, including potato, sweet potato, arrowroot, and the tropical
cassava plant (marketed as tapioca).

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Starches are added to processed meats (luncheon meats, hot dogs, sausages,
etc.) as a filler, binder, moisture, retainer, and fat substitute.
The quality characteristics of the starch itself depends upon which role or
function it was used.

Common Source of Manufactured Food Starch

• corn
• potato
• tapioca (cassava)

Starches are named after its Plant Sources

• corn starch from corn
• rice starch from rice
• tapioca from cassava

Classification of Starch
1. Native or Natural starch refers to the starches as originally derived from its
plant source.
2. Modified Starches are starches that have been altered physically or
chemically, to modify one or more of its key chemicals and/or physical property.
3. Purified Starch may be separated from grains and tubers by a process called
wet milling. This procedure employs various techniques of grinding, screening,
and centrifuging to separate the starch from fiber, oil, and protein.

Cereal is any grain that is used for food. Grains especially whole grain are not
just empty calories. These are very valuable and can contribute a great deal to our
health. You should include at least four servings from this food group each day.

Cereal-processed food:
• A whole grain cereal is a grain product that has retained the specific nutrients
of the whole, unprocessed grain and contains natural proportions of bran,
germ and endosperm.
• Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and
iron.
• A restored cereal is one made from either the entire grain or portions of one
or more grains to which there have been added sufficient amounts of
thiamine, niacin, and iron to attain the accepted whole grain levels of these
three nutrients found in the original grain from which the cereal is prepared.

Cereals provide the body with:

• carbohydrates
• protein
• fat
• vitamins
• minerals
• water
• cellulose or roughage

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Functional Properties of Starches

Starch plays various roles in food, a typical multi-tasker:
1. Thickeners in gravies, sauces and pudding. It absorbs water and become a
gel when cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers – its ability to trap oils and fats, which absorb flavoring
substances more efficiently

Information Sheet 2.1-2

Nutritional Significance of Noodles and Pasta or Alimentary Paste

The physiological function of noodles and pasta will depend on its starch and
other constituents. Since it is basically a starchy food, the nutritional significance
discussed for starches also applies. In addition to starches, including resistant
starches I (RS), noodles and pasta may contain other fibers and some proteins and
fat as

Nutritive value:
• water
• protein
• fat
• carbon
• calcium
• phosphorous
• thiamin
• riboflavin
• niacin

Dried Noodles and Pasta:

• Macaroni • Bihon (Rice noodles)

• Miki (Pancit) • Lasagňa

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• Spaghetti • Sotanghon (Vermicelli or

Cellophane noodles)

• Chicken Mami • Miswa

(Egg noodles) (Salted noodles)

• Pancit Canton (Long rice noodles) • Linguini

Practice Task 1
Identification:
Directions: Identify the classification and sources of starch
_______1. These are starches that has been altered physically or
chemically, to modify one or more of its key chemicals and/or
physical property.
________2. These starches maybe separated from grains and tubers by a
process called wet milling.
________3. This refers to starches originally derived from its plant source.
________4. Starch from cassava
________5. Starch from rice

Practice Task 2
A. Enumeration
Directions: Enumerate the different kinds of starch and its source
1. ___________________________
2. ___________________________
3. ___________________________

Give at least four kinds of dried noodles and pasta.

1. ___________________________
2. ___________________________
3. ___________________________
4. ___________________________

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Learning Outcome 2 - Prepare Starch and Cereal Dishes

(Week 2-4)

Learning Objectives
At the end of the lesson, you are expected to:
2.1 cook various types of starch and cereal dishes
2.2 prepare sauces and accompaniments of selected starch and cereal
products, follow safety and hygienic practices while working in the
kitchen

Information Sheet 2.2-1

Cooking Starch and Cereal Dishes

One of the properties of starch is viscosity which is the resistance to flow

of starch and modified starch paste. In the preparation and cooking of starch and
cereal dishes, factors affecting starch paste viscosity and starch gel strength should
be considered.

Factors Affecting Starch Paste Viscosity and Starch Gel Strength

1. Stress or Other Factors, Stirring Amount and Type. This is a gelatinized
cornstarch dispersion that is likely to break; the granules broke apart due to
stirring.

2. Kind and Amount of Starch. Certain type of starch will influence the
characteristics of the starch paste viscosity and gel strength. Generally
speaking, with “native starches” the greater the amount of amylopectin the
more viscous the starch paste, whereas, the greater the amount of amylase,
the firmer the gel is (greater the gel strength).

3. Heating Rate. The faster starch-water dispersion is heated; the thicker it will
be at the identical endpoint temperature.

4. Endpoint Temperature
• Each type of starch has a specific endpoint temperature at which it will
undergo optimum gelatinization.
• Incompletely gelatinized starch will not attain optimum starch paste
viscosity or gel strength.
• Over gelatinization results in decreased starch paste viscosity and gel
strength because the swollen granules fragmented with stirring and/or
imploded due to the extensive loss of amylase from the granule.

5. Cooling and Storage Conditions

• If cooled too fast, the amylase will not have time to form the vital micelles
necessary for the three-dimensional structure.

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• If cooled too slowly, the amylase fractions will have a chance to align too
much and become too close together and the liquid portion will not be
trapped in the micelles. In both instances there will be weeping and
syneresis (the contraction of a gel accompanied by the separating out of
liquid).

6. Ingredients Added (acid, enzyme, sugar, fat and emulsifiers)

Addition of acid or enzyme can also cause dextrinization (the process of
forming dextrins).
➢ Dextrin – a pale powder obtained from starch, used mainly as an
adhesive.
➢ In making kalamansi pudding or pie, dextrinization of the starch will occur
if the juice is added early in the gelatinization process, resulting in
decreased viscosity and gel strength.
➢ Sugar will delay or inhibit gelatinization of starch.
➢ Starch pudding with excess sugar will be less viscous or form less firm
gel.
➢ A cake may collapse as the structural contribution of starch is delayed or
inhibited.
➢ Decreased starch paste viscosity and gel strength occurs because the
sugar added to water won’t be available for gelatinization. The kind of
sugar used also affects viscosity.
➢ Fat and surfactants, will serve to “waterproof” the starch granules so that
water will not penetrate as readily during the gelatinization process.

Functions of Starch and Application in Filipino Dishes

Functions of Types of Recipes
Starch Preparation
Thickening Sauces, gravies, pie Sauces: sweet sour, lechon,
fillings and soups lumpia, kare-kare, palabok Pie
filling: mango, buko, apple,
pineapple Soups: arrozcaldo,
cream soups.
Gelling Puddings, kakanin Bread pudding, maja
blanca, sapin-sapin,
kutchinta, cassava bibingka
Binding and Meat loaves and Luncheon meat, hot dogs,
filling meat emulsions Vienna sausage, chicken
nuggets, chicken balls,
ukoy, tempura
Stabilizing Beverages, syrup, Chocolate drinks, fruits
salad dressing drinks, yogurt drinks,
cooked dressing
Moisture Cake fillings, candies Cake rolls, cream fillings
retaining
Coating or Bread, confectionary, Pan de sal, biscuits,
ducting pastries candies, espasol
Diluent Baking powder Cupcake, cakes and
pastries

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Coloring Toasts, bread crumbs Polvoron, lechon sauce,

kare-kare sauce, breading

Common Problems in Starch Cookery

1. Thinning of Gel. This problem is usually encountered when using acid or
acid ingredients such as lemon or vinegar.
2. Weak Gel. Weak gel results if there is too much liquid in relation to the starch
3. Skin Formation. Skin formation is due to loss of water from the starch and
protein molecules near the surface of the mixture. To reduce this problem,
cover container of the starch gel with a waterproof cover.
4. Scorching. This can be avoided by temperature control and constant stirring
so the starch granules do not settle at the bottom of the cooking pan.
5. Raw Starch Flavor. This is due to ungelatinized starch.

Principles in Cooking Cereals

In cooking all cereal products, the following points should be observed:
1. Use a double boiler.
2. Observe carefully the correct proportions of cereal, water and salt.
3. Cook at boiling temperature (212° F.).
4. Watch the time by the clock, and always cook the full time prescribed,
preferably longer.
5. Serve attractively.
6. Improper cooking and poor serving are largely responsible for unpopularity
of cereal foods.

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.

Cooking times differ for every shape and size of pasta. Timing also depends
on the kind of flour used, and the moisture content.

Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 1 ½ minutes
to cook after the water has returned to a boil.

Italian practice is to toss the pasta with the sauce the minute it is drained, the
sauce immediately coats all surfaces of the pasta, and the cheese, melts in the heat
of the boiling hot noodles.

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Basic Principles in Preparing Pasta

Pasta Shapes
There are hundreds of shapes and sizes of pasta with each shape used for
different preparations based on how the sauce will cling, the texture desired, or how
the product will be used. For example:
• Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect
for chunkier sauces.
• Thin, delicate pastas, such as angel hair or vermicelli, are better served with
light, thin sauces.
• Thicker pasta shapes, such as fettuccine, work well with heavier sauces.
• Very small pasta shapes, like alphabet shapes and acini di pepe, are good for
soups.
Flavored pasta is available in a variety of shapes in both the dried and fresh
forms. Vegetable ingredients are added to pasta to provide both color and flavor. An
example of flavored pasta is spinach noodles that are green. Follow the package
directions for cooking flavored pastas.

Cooking Time Depends on the Shape

It is important to be familiar with different shapes of pasta so cooking times can
be adjusted. The larger and fuller the pasta shape, the longer the cooking time. Most
pasta recipes specify cooking times for pasta cooked al dente, tender but firm.
Al dente is an Italian phrase that means “to the tooth.” Some of the pasta
shapes and cooking times are shown in the “Cooking Chart for Various Pasta Shapes.”
Just seeing this chart helps to emphasize how important it is to follow the recipe and
cook pasta the right way.

Pasta Gets Bigger and Heavier when Cooked

Generally, pasta doubles or triples in weight when it is cooked. Likewise, the
volume increases 2 to 2 ½ times during cooking.

Follow the Recipe

The general rule for cooking pasta in boiling water is for 1 pound of pasta, use
1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil. For 100 servings of
spaghetti, 6 gallons of water, 2 tablespoons of salt, and 2 tablespoons of oil are needed
to cook 6 pounds of dried spaghetti.
When pasta is to be used as an ingredient in a recipe that will be cooked more,
like macaroni and cheese, it should be slightly undercooked. This means reducing the
cooking time by about 2 minutes. Pasta that is not cooked enough is tough and chewy.
Pasta that is overcooked is soft and pasty. When overcooked pasta is combined with
a sauce, it often breaks apart. Handle pasta the right way after it is cooked. Like most
foods, pasta is best when it is cooked and served right away. However, it is sometimes
necessary to cook it ahead and hold it until time for service.

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Suggestions for Holding Pasta

To serve immediately Drain, add sauce, and serve.

To hold for a short time Drain, toss with a small amount of oil to prevent
for service later sticking, cover, and hold in a warmer.

To serve as part of a Cook pasta ahead so it will be chilled when

salad combined with the other salad ingredients. Do not
combine hot pasta with cold ingredients. Drain and
cover with cold water just long enough to cool. The
pasta does not need refrigeration for a short time, it
is cooled in the water. When pasta is cool, drain and
toss lightly with oil to prevent sticking or drying out.
Cover and refrigerate

To cook a day ahead for Drain and cover with cold water just long enough to
service in a heated dish cool. When pasta is cool, drain and toss lightly with
oil to prevent sticking or drying out. Cover and
refrigerate. When it is time to use the pasta,
immerse it in boiling water until just heated through.
Drain immediately and use according to the recipe.
The pasta should not be cooked more, just heated
to serving temperature.

To use in a cook dish Slightly undercook pasta.

Cooking Chart for Various Pasta Shapes

Cooking Time Cooking Time
Pasta Name Pasta Name
for Al Dente for Al Dente
Lasagna 15 minutes Ziti 10 minutes
Bow ties 11 minutes Fettuccine 8 minutes
Wagon wheels 11 minutes Rotini 8 minutes
Linguine 10 minutes Elbow Macaroni 6 minutes
Rigatoni 10 minutes Noodles 6 minutes
Spaghetti 10 minutes

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Practice Task 1
Identification
A. Directions: Identify what is being asked in the items below.
_______1. This is the result of ungelatinized starch.
_______2. This happens when there is too much liquid in relation to the
starch.
_______3. This problem is usually encountered when using acid or acid
ingredients such as lemon or vinegar.
_______4. This can be avoided by temperature control and constant
stirring so the starch granules do not settle at the bottom of
the cooking pan.
_______5. This problem can be reduced by covering the container of the
starch gel with a waterproof cover.
_______6. An Italian term which means “to the tooth” or tender but firm.
B. List downs the Factors Affecting Starch Paste Viscosity and
Starch Gel Strength
7. __________________ 8. __________________
9. __________________ 10. _________________

Directions: Given the recipe, by pair or by group cook pasta following the
procedures. Your product and performance will be evaluated using the given rubric.

➢ How to Cook Pasta?

A. Materials needed:
500g pasta
Salt
Water

B. Tools/Equipment Needed:
Burner
Kettle
Ladle
Colander

C. Procedure:
1. Put 4 quarter water per 500 g of pasta in a kettle. Add 1 ½ teaspoon salt.
2. Boil the water rapidly and drop in the pasta. As it softens, stir gently to
keep it from sticking together and to the bottom. Continue to boil, stirring a
few times.
3. Drain immediately in a colander as soon as it is al dente, and rinse with
cold running water until the pasta is completely cooled. If served
immediately, just drain well from hot water.

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Your performance will be rated using the scoring rubric below:

4 Follows correctly the procedures in preparing and cooking pasta and
performs the skill without supervision.
3 Follows correctly the procedures in preparing and cooking pasta and
performs the skill with some assistance or supervision.
2 Follows correctly the procedures in preparing and cooking pasta with minor
errors and performs the skill with some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking pasta and
was not able to perform the skill

Information Sheet 2.2-2

Preparation of Sauces and Accompaniments for
Starch and Cereal Dishes

As a general rule, pair the thicker sauces with the wider or larger shape
noodles. Wide ribbons like pappardelle can be paired well with rich, meaty sauces.
Whereas, flat, long, or thinner shapes such as spaghetti, fettuccine or linguine suit to
lighter, creamy sauces.

Basic Types of Sauces:

• White sauce – usually contain milk or cream
• White butter sauce – based on a reduction of butter, vinegar and
shallots
• Brown sauce – based on dark stocks like lamb or beef
• Vegetable sauce – made from cooked, pureed vegetables, such as
tomatoes.

Classic Sauces and Accompaniments for Pasta

1. Marinara Sauce – is a tomato sauce
usually made with tomatoes, garlic, herbs
and onions. It can include the addition of
capers, olives, spices and a dash of wine as
possible ingredients in its many variations.
Widely used in spaghetti, penne or ziti.

2. Pesto – is a sauce originally consists of

crushed garlic, European pine nuts, coarse
salt, basil leaves, hard cheese such as
parmigiano-reggiano or pecorino sardo, all
blended with olive oil. Used for fusilli,
orecchiette and penne.

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3. Alfredo sauce – a sauce usually

combined with fettuccine noodles. The sauce
consists of heavy cream or half that is mixed
with butter, grated parmesan cheese, pepper
and occasionally nutmeg to create a rich
Italian meal – fettuccine alfredo.

4. Ragù sauce – (Bolognese) a rich,

versatile meat-based sauce. It is customarily
used to dress up tagliatelle al ragù and to
prepare lasagna ala Bolognese, and other
flat pasta shapes such as pappardelle or
fettuccine.

5. Brown butter – a one-ingredient pasta

sauce that’s equal parts fast and fancy, it’s
nutty, rich and decadent, done by simply
melting butter in a saucepan and cook it for a
few minutes until it smells nutty and has a
toasted brown hue. Used for ravioli.

[Link]/recipesfromthekitchen/5oftheeasiestpastasauceseveryhomeshouldknow
[Link]/preparationofsaucesandaccompanimentsforstarchandcereal

Directions: Select only one from among the three recipes of classic pasta sauces
provided below. By pair or by group, prepare the sauce of your choice
following the procedures.
Your product and performance will be evaluated using the given
rubric.

➢ Alfredo Sauce
A. Tools/Equipment Needed:
Burner
Sauce pan
Wooden spoon

B. Ingredients Needed:
2 tbsp butter
1 cup heavy cream
6 tbsp freshly grated parmesan cheese
salt to taste
pepper to taste

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C. Procedure:
1. Combine the cream and butter in a sauce pan. Bring to simmer,
reduce by ¼ and remove from heat.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Follows correctly the procedures in preparing and cooking alfredo
sauce and performs the skill without supervision.
3 Follows correctly the procedures in preparing and cooking alfredo
sauce and performs the skill with some assistance or supervision.
2 Follows correctly the procedures in preparing and cooking alfredo
sauce with minor errors and performs the skill with some
assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking
alfredo sauce and was not able to perform the skill

➢ Pesto Sauce
A. Tools/Equipment Needed:
Burner
Sauce pan
Wooden spoon

B. Ingredients Needed:
½ cup chopped onion
2 ½ tbsp. pesto
2 tbsp. olive oil
2 tbsp. grated Parmesan cheese
Salt to taste
Ground black pepper to taste

C. Procedure:
1. Heat oil in a sauce pan over medium heat. Add pesto, onion,
salt and pepper. Cook for about 5 minutes or until onions are
soft. Add half of the parmesan cheese and half for toppings.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Follows correctly the procedures in preparing and cooking pesto
sauce and performs the skill without supervision.
3 Follows correctly the procedures in preparing and cooking pesto
sauce and performs the skill with some assistance or supervision.
2 Follows correctly the procedures in preparing and cooking pesto
sauce with minor errors and performs the skill with some
assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking
pesto sauce and was not able to perform the skill

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➢ Marinara Sauce
A. Tools/Equipment Needed:
Burner
Food processor
Skillet
Wooden spoon
Knife
Chopping board
Can opener

B. Ingredients Needed:
2 cans (14.5oz) stewed tomatoes
1 can (6 oz) tomato paste
4 tbsp. chopped fresh parsley
1 clove garlic, minced
1 tsp. salt
¼ tsp. ground black pepper
6 tbsp. olive oil
1/3 cup finely diced onion
½ cup white wine

C. Procedure:
1. In a food processor, place tomatoes, tomato paste, chopped
parsley, minced garlic, oregano, salt, and pepper. Blend until
smooth.
2. In a large skillet, sauté finely chopped onion in olive oil over
medium heat for 2 minutes. Add the blended tomato sauce and
white wine.
3. Simmer for 30 minutes, stirring occasionally.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Follows correctly the procedures in preparing and cooking
marinara sauce and performs the skill without supervision.
3 Follows correctly the procedures in preparing and cooking
marinara sauce and performs the skill with some assistance or
supervision.
2 Follows correctly the procedures in preparing and cooking
marinara sauce with minor errors and performs the skill with some
assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking
marinara sauce and was not able to perform the skill

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Information Sheet 2.2-3

Safety and Hygienic Practices in the Kitchen

Risks in the preparation and cooking of starch and cereal dishes and other food
• food handlers

• kitchen facilities

• food selection and preparation

• safe temperatures

Guidelines on Proper and Safe Handling of Food

1. Food Handlers
• Undergo training on food safety and obtain medical certificates from the
local/provincial/city/municipal health office.
• Observe proper hand washing technique
• Wear complete cooking outfit and use disposable gloves for direct food
contact.
• Observe personal hygiene at all times.
• Avoid handling food if you are sick.

2. Kitchen Facilities
• Use separate equipment and utensils for handling raw foods
• Sanitize all surfaces and equipment used for food preparation
• Clean thoroughly the cutting-boards and work areas after each use
• Protect the kitchen areas and food from insects, pests and other animals
• Maintain the highest standards of sanitation in the kitchen at all times
• Repair immediately broken but still serviceable kitchen tools, utensils and
equipment to be ready for next use
• Sanitize completely all kitchen utensils especially cups, saucers, flatware
after each use
• Provide for adequate space, proper ventilation and window screens in
the area
• Provide garbage receptacle for proper waste disposal

3. Food Preparation and Cooking

• Check expiry dates of food commodities bought and those in stock
• Use iodized salt as a must in salt-seasoned preparations
• Cover the food properly.
• Practice segregation of materials
• Store food properly

4. Safe Temperature
• Do not leave cooked food at room temperature for more than two hours
• Refrigerate promptly all cooked and perishable food preferably below
50C within four hours

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• Do not store food too long even in the refrigerator.

• Thaw food inside the refrigerator, not at room temperature.
• Check internal temperature during cooking to assure proper endpoint
time and temperature has been met to at least 700C/1650F.
• Reheat cooked food thoroughly to 700C/1650F within two hours.

Additional Activity
Recipe Book
Directions: Collect at least 20 different recipes of starch and
cereal dishes and compile it using any kind of paper, any decorating
materials, glue, and coloring materials.

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
Compiled properly 20 or more recipes of starch and cereal dishes
5
in a very attractive manner
Compiled properly 16-19 recipes of starch and cereal dishes in an
4 attractive manner
Compiled properly 10-15 recipes of starch and cereal dishes in a
3
simple manner
Compiled properly 6-9 recipes of starch and cereal dishes in a
2
simple manner
Compiled less than 6 recipes of starch and cereal dishes in a
1
disorganized manner

Learning Outcome 3 – Present Starch and Cereal Dishes

(Week 5)

Learning Objectives
At the end of the lesson, you are expected to:
3.1 present starch dishes with suitable plating and garnishing according
to standards

Information Sheet 2.3-1

Factors to Consider in Presenting Starch and Cereal Dishes

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.

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 LM – Cookery Grade 10

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 t reheat. Drain, plate, and add sauce.

Plating and Presenting Pasta Dishes

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Practice Task 1
Modified True or False
Directions: Write the word TRUE if the statement is correct, if and
FALSE, underline the word or group of words that make it incorrect and
write the correct word or group of words on the blank provided for.
______ 1. To keep pasta from sticking, add a small amount of oil and
toss it gently.
______ 2. Pasta is best if cooked and served on the next day.
______ 3. If pasta is to used cold in salad, incorporate it as soon it has
cooled.
______ 4. If pasta is to be served immediately, just drain and rinse in
cold water.
______ 5. Cover cooked pasta with plastic film and refrigerate until
serving time.

Directions:
Given the recipe, prepare and present Fettuccine Alfredo or
Filipino Style Lasagna following the procedures.
Your product and performance will be evaluated using the given rubric.

➢ Fettuccine Alfredo
A. Ingredients Needed:
1 cup heavy cream
2 tbsp butter
1 ½ lb. fresh fettuccine
1 cup heavy cream
6 tbsp. freshly grated parmesan cheese
salt to taste
pepper to taste

B. Procedure:
1. Combine the cream and butter in a sauté pan. Bring to
simmer, reduce by ¼ and remove from heat.
2. Drop the noodles into boiling salted water, return to a full
boil and drain. Undercook slightly the noodles because
they will cook further in the cream.
3. Put the noodles in the pan with hot cream and butter.
Toss the noodles with two forks until they are well coated
with the cream, over low heat.
4. Add the remainder of the cream and cheese and toss to
mix well.
5. Add salt and pepper to taste.
6. Plate and serve immediately.

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Your output will be rated using the scoring rubric below:

SCORE CRITERIA
4 Follows correctly the procedures in preparing and cooking starch
dish and performs the skill without supervision and with initiative
and adaptability to problem situations.
3 Follows correctly the procedures in preparing and cooking starch
dish and performs the skill satisfactorily without assistance or
supervision.
2 Follows correctly the procedures in preparing and cooking starch
dish with minor errors and performs the skill satisfactorily with
some assistance and/or supervision.
1 Was not able to follow the procedures in preparing and cooking
starch dish and performs the skill unsatisfactorily.

➢ Fettuccine Alfredo
A. Ingredients Needed:
12 sheets Lasagna

For the Filipino Style Lasagna Meat Sauce

1 and ½ lbs ground beef
2 tomatoes chopped
6 cloves garlic minced
1 large onion chopped
2 cp Filipino style spaghetti sauce
2-3 tbsp cooking oil
Salt and pepper to taste

For the Bechamel Sauce

¼ cup Butter
¼ cup all-purpose flour
2 cups Milk
1 cup Evaporated Milk
Salt and pepper to taste
½-1tsp Nutmeg

For the top

1 and ½ cup Quick Melt Cheese

B. Procedure:
1. Boil the pasta by following the package instructions. Drain,
lay them out flat in a plate and set aside.

Make the meat sauce:

1. In a large wok or skillet, heat oil over medium heat. Saute
garlic and onion until soft and add the g25-35 round beef.
Cook meat until brown and the chopped tomatoes. Stir
around and let cook for 5 more minutes.

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2. Add the spaghetti sauce and let the mixture boil for about
25-35 minutes or until the meat is tender and cooked
through stirring occasionally. You can add up to 2/3 cups of
water gradually when the sauce seems to be drying out.
Season sauce with salt and pepper, Let cook for 5 minutes
more. Turn off heat.
5. Add salt and pepper to taste.
6. Plate and serve immediately.

Make the Béchamel Sauce:

1. Melt butter in a medium sauce pan. Once it starts to bubble,
add the flour and constantly stir with a wire whisk. Let this
cook for a few minutes, until the mixtures is lightly browned.
Slowly add the regular milk and evaporated milk while
stirring mixture constantly. The mixture will start to thicken
in about 4-5 minutes as you constantly stir.

Assemble and Bake:

1. Preheat oven to 375 F.
2. Arrange a layer of pasta in the pan. Add a layer of meat
sauce and repeat the process. Spread a layer of white
sauce.
3. Bake in a preheat oven for 15 minutes. Let cool slightly
before cutting

Your output will be rated using the scoring rubric below:

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Additional Activity
Photo Album
Directions: Make an album of twenty different kinds of starch and
cereal dish presentations with recipes

Your output will be rated using the scoring rubric below:

SCORE CRITERIA
5 Compiled properly (20) recipes of starch and cereal dishes
in a very attractive manner
4 4 Compiled properly (16-19) recipes of starch and cereal
dishes in an attractive manner
3 Compiled properly (10-15) recipes of starch and cereal
dishes in simple manner
2 Compiled properly (6-9) recipes of starch and cereal dishes
in simple manner
1 Compiled less than 6 recipes of starch and cereal dishes in
disorganized manner

Learning Outcome 4 – Store Starch and Cereal Dishes

(Week 5)

Learning Objectives
At the end of the lesson, you are expected to:
4.1 store starch and cereal at appropriate temperature
4.2 maintain optimum freshness and quality of starch and cereal dishes
according to standards and store starch and cereal according to
standard operating procedures

Information Sheet 2.4-1

Store 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 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.

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How to Store Paste 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.

• 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.

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 LM – Cookery Grade 10

• Cooked pasta can be stored without the sauce 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.
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.

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 LM – Cookery Grade 10

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.

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 LM – Cookery Grade 10

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.

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Information Sheet 2.4-2

FIFO (First In First Out)

FIFO stands for First-In First-Out. It is a stock rotation system used for
food storage. You put items with the soonest best before or use-by dates at the front
and place items with the furthest dates at the back. By using FIFO food storage
system, you ensure that food with the nearest best before or use-by dates are used or
sold first. FIFO maximizes freshness and minimizes waste.
(source: [Link])

FIFO is a continuous process. When new stocks

come in, always use the FIFO procedure to fill shelves or fridges so
food can be sold or used before it expires. Furthermore, be sure to
stock refrigerated and frozen goods before room temperature
items.

Example FIFO tips:

• Check products for damage or deterioration.
• If a product isn’t put out, make a note of why.
• Make sure goods are faced up.
• Don’t overload refrigerators
• Label decanted food with a best before or use-by date

The Benefits of FIFO

• Reduced wastage
• Safer food storage
• Easier to reduce products near their end date

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 LM – Cookery Grade 10

Practice Task 1
Multiple Choice
A. Directions: Read each question carefully. Choose the letter
which corresponds to the correct answer and write it in your test
notebook.

1. Which of the following food item can be stored in the

refrigerator for 2 or 3 days?
A. Cooked pasta C. Fresh pasta
B. Dried pasta D. Frozen pasta

2. Cooked pasta can be stored without the sauce in an airtight

container and refrigerated for how many days?
A. 4- or 5-days C. 2 or 3 days
B. 1- or 2-days D. 3 or 5 days

3. Homemade pasta can be stored in a freezer for how many

months?
A. 1 to 2 months C. 2 to 3 months
B. 3 to 4 months D. 4 t 5 months

4. Which of the following is suggested if you will store dry

pasta?
A. Do not remove the pasta from the store packaging
B. Dry pasta needs to be refrigerated
C. Dry pasta stores indefinitely and has no expiration date
D. Place the noodles in a sealable plastic or container and
store in a cool, dry place

5. To prevent sauced pasta from absorbing too much sauce, it

must be stored for how many days?
A. 1 to 2 days C. 2 to 3 days
B. 3 to 4 days D. 4 to 5 days

B. Slogan Making (10 points)

Make a slogan showing the importance of proper storing of
food. Your output will be rated using the scoring rubric below:

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Practice Task 2
True or False
A. Directions: Write “T” if the statement is TRUE and “F” if it is
FALSE.
_____ 1. FIFO is a long-time method where first food stored
should be the first food to be out from the storage.

_____ 2. FIFO method increased food wastage.

_____ 3. FIFO maximizes freshness and minimizes waste.

_____ 4. FIFO system ensure that food with the nearest best
before or use-by dates are the last to be used or sold.

_____ 5. FIFO stands for Fit In Fit Out.

Additional Activity
Personal Narrative
Directions: Watch a video in the YouTube showing how to make
a homemade pasta. Note down the procedures in your
notebook and make a narrative observation on a short
bond paper for submission next meeting.

Your output will be rated using the scoring rubric below:

5 3 1
Organization Writing has a The beginning, The beginning,
clear beginning, middle and end middle is very
middle and end is not so clear unclear
Content Writing makes Writing mostly Writing does not
sense. It has make sense make sense and/or
many details that and had some has few details
help the reader details
imagine what is
being describes
Craftmanship The work is neat Handwriting is Work is difficult to
and easy to read legible but read
could be better
Mechanics All of the Most of the There are many
sentences have sentences have missing capital
capital letters and capital letters letters and end
end marks in the and end marks marks
correct places in the correct
places

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Let’s See How Much You Learned

Post-test 1
A. Multiple Choice.
Directions: Read each question carefully. Choose the letter which
corresponds to the correct answer and write it in your test notebook.

1. This is a market form of eggs which are made from high quality one. They come in
the form of whole eggs with extra yolks and whites
A. Pasteurized B. Dried C. Fresh D. Frozen

2. Which of the following parts of an egg is produced by the oviduct and consist of
four alternating layers of thick and thin consistencies?
A. Air cell B. Albumen C. Chalaza D. Yolk

3. Which of the following vitamins is NOT found in eggs?

A. B1 B. C C. D D. K

4. The appearance of egg is important for consumer appeal. On what basis are shells
evaluated?
A. cleanliness, shape, texture and soundness
B. grade, texture, cleanliness, shape
C. shape, texture, cleanliness and size
D. texture, soundness, size and cleanliness

5. Which of the following market forms of eggs is seldom used in cooking?

A. Dried egg C. Frozen egg
B. Fresh egg D. Shelled egg

6. Which of the following raises coagulation temperature producing softer, weaker gel
when added to egg used in culinary?
A. Alkali B. Salt C. Sugar D. Vinegar

7. Which kind of egg dish is prepared by slipping shelled eggs into barely simmering
water and gently cooking until the egg holds its shape?
A. Fried egg C. Scrambled egg
B. Poached egg D. Soft-boiled egg

8. Which of the following is true in plating egg dishes?

A. Choose serving dish small enough to let each food item stand out
B. Play with color and texture
C. Protein dish should cover half of the plate
D. Use even numbers in setting the dish.

9. What is your primary consideration when storing goods?

A. Expiration date C. Quantity
B. Fragility D. Size

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 LM – Cookery Grade 10

10. If pasta is to be held, toss gently with a small amount of oil in order to:
A. make it ready to be incorporated with other ingredients
B. Keep its freshness
C. keep it from sticking
D. serve it presentably

11. These are usually starchy pods or grains that is used for food.
A. Starch C. Sauce
B. Cereal D. Accompaniment

12. These are starches originally derived from its plant source.
A. Modified Starch C. Native or Natural Starch
B. Purified Starch D. Cereals

13. Which of the following is the second most abundant organic substance on earth
and can be found in all forms of leafy green plants, located in the roots, fruits or grains?
A. Cereal B. Starch C. Sauce D. Accompaniment

14. Which of the following are starches that have been altered physically or
chemically?
A. Modified Starch C. Purified Starch
B. Native or Natural Starch D. Cereals

15. The following are functional properties of starch EXCEPT?

A. Thickeners C. Emulsifier
B. Binders D. Moisture Retainer

16. This starch maybe separated from grains and tubers by a process called wet
milling.
A. Modified Starch C. Native or Natural Starch
B. Cereals D. Purified Starch

17. The following parts of plants store most starch EXCEPT?

A. Seeds B. Leaves C. Tubers D. Roots

18. These are excellent sources of thiamine, niacin, riboflavin, and iron.
A. Whole grain cereal C. Restored cereal
B. Enriched cereal D. Modified cereal

19. It can be stored in the refrigerator for 2 or 3 days.

A. cooked pasta C. fresh pasta
B. dried pasta D. frozen pasta

20. FIFO stands for ___________.

A. Fan In Fan On C. First In First Out
B. First In Fight Out D. Fit In Fit Out

21. The _____ and fuller the pasta shapes, the longer the cooking time.
A. larger B. smaller C. thinner D. longer

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 LM – Cookery Grade 10

22. These kinds of pasta are good for soups

A. Pasta with holes and ridges C. Thin, delicate pasta
B. Very small shapes D. Thicker pasta shapes

23. To test for ________, break the pasta into small pieces and taste it.
A. palatability C. doneness
B. quality D. firmness

24. Which of the following items below should not be observed when cooking all cereal
products?
A. watching the time prescribed
B. serving attractively
C. correct proportions of cereal, water and salt
D. use a big casserole

25. Which of the following recipes below does NOT conform to a thickening function
of starch?
A. Maja Blanca C. Buko Pie filling
B. Kare-kare D. Arrozcaldo

B. Give one risk in the preparation and cooking of starch, cereal dishes and
other foods and give some guidelines pertaining to food safety. (26-30)

Your answer will be rated using the scoring rubric below:

SCORE CRITERIA
5 Explains very clearly the complete guidelines to consider
pertaining to food safety related to the given risk.
4 Explains clearly the complete guidelines to consider
pertaining to food safety related to the given risk.
3 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.

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 LM – Cookery Grade 10

Key Answers

✓ Post-test 1 (Let’s See How Much You Learned)

1. D
2. B
3. B
4. A
5. A
6. C
7. B
8. B
9. A
10. C
11. B
12. C
13. B
14. A
15. C
16. D
17. B
18. A
19. C
20. C
21. A
22. B
23. C
24. D
25. A

LO 1: Perform mise’ en place (Week 1)

✓ Practice Task 1 - Identification
1) Modified Starches
2) Purified Starches
3) Native or Natural Starch
4) Tapioca Flour
5) Rice Flour

✓ Practice Task 2 – Enumeration

1) corn starch from corn
2) rice starch from rice
3) tapioca from cassava
4) Macaroni
5) Spaghetti
6) Pancit Canton
7) Bihon
Sotanghon , Miswa, Miki, Chicken Mami, Linguini, Lasagña

35
 LM – Cookery Grade 10

LO 2: Prepare starch and cereal dishes (Week 2-4)

✓ Practice Task 1 – Identification
1) Raw starch flavor
2) Weak gel
3) Thinning of gel
4) Scorching
5) Skin formation
6) Al dente
7-10) Stress or Other Factors, Stirring Amount and Type
Kind and Amount of Starch
Heating Rate
Endpoint Temperature
Cooling and Storage Conditions
Ingredients Added

LO 3: Present starch and cereal dishes (Week 5)

✓ Practice Task 1 – Modified True or False
1) True
2) next day – on the day it was manufactured
3) True
4) rinse in cold water – add sauce and serve
5) True

LO 4: Store starch and cereal dishes (Week 5)

✓ Practice Task 1 – Multiple-Choice
1) C
2) A
3) C
4) D
5) A

✓ Practice Task 2 – True or False

1) True
2) False
3) True
4) False
5) True

36
 LM – Cookery Grade 10

References

• Technical Vocational Livelihood Education – Cookery Module 2 Manual. First

Edition, 2016: pp: 82-110.

• Tabbada, Epifania V., [Link]. Technology and Home Economics. Reprinted 1997,
copyright 1993 by Phoenix Publishing House, Inc. pp. 77 – 80

• Pasta Salad Recipes Types Primavera Baked Favioli Carbonara Shapes Dishes
Sauce Photos Pics , February 13, 2015
[Link]
[Link]

• [Link]
&oq=cereal++definition

• [Link]/preparationofsaucesandaccompanimentsforstarchandcereal

• Sanna, “Filipino Style Lasagna”, May 4, 2020

[Link]

• Liz Burton: Using a FIFO Food Storage System, July 19, 2017
[Link]

• Dennis Weaver, “The Starch and the Sauce”, May 12, 2014
[Link]

• Sheela Prakash, “5 Of The Easiest Pasta Sauce Every Home Cook Should Know”
September 8, 2019
[Link]/recipesfromthekitchen/5oftheeasiestpastasauceseveryhomeshou
ldknow

• [Link]

• Meagan Elliott, “Weeknight Meals Busy Parents Can Make in 30 Minutes or Less,
July 31, 2017
[Link]
[Link]/

• [Link]

• Marketman, :Zubumami,- Lechon mami ala Marketman”, May 28, 2010

[Link]

• Pinoy Hapagkainan, “Pancit Negra”, May 5, 2016

[Link]

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 LM – Cookery Grade 10

• Lori Alden, The Cook Thesaurus-Asian Rice Noodles” 1996-2005

[Link]

• The Cooking, 2020 The Taunton Press, Inc.

[Link]

• [Link], “Asian Noodles”

[Link]

• Thrifty Fun, “ Cooking Time for Dried Egg Noodles”

[Link]

• Rialto, :Pairing Pasta Shapes with Sauces”, September 22, 2016

[Link]

• Cooking Methods of Cereals

[Link]
+and+cereal+products

• The Times, “Recipe: Lindsay Bareham’s spinach and anchovy pasta”, July 17, 2017
[Link]
pasta-0ckn9zmxd

• [Link]

• [Link]

• [Link]

• [Link]

• [Link]

• [Link]
apopup=113538171

• Vector Stock, “Hand cooking pasta with tomatoes and mushrooms vector image
[Link]
and-mushrooms-vector-23247971

• Stock Photo: Dried Pasta in Jars On a Shelf

[Link]

• EMMA CHRISTENSEN, How to Make Fresh Pasta from Scratch, OCT 23, 2012
[Link]
from-the-kitchn-73435

• [Link]
[Link]

38
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• Nonna Box “How to Make Homemade Fresh Pasta Recipe from Scratch”,
January 30, 2019 [Link]

• Better Homes and Garden, “How to make Homemade Noodles”

[Link]
make-homemade-noodles/%3famp=true

• Moreamonu, “Fresh Pasta Versus Dry Pasta: Cooking Times and the Basics”, July
20, 2017
[Link]
• JESSICA LOCKYER-PALMER, “How to work with Fresh pasta dough”
[Link]

• [Link]

• Liz Burton, “Using a FIFO Food Storage System”, July 19, 2017
[Link]

• Jamie Oliver, “Money Saving Tips: love your freezer”, October 18, 2016
[Link]

• Dengarden, “Canned Food Goods Storage Rack-Best Pantry Storage Ideas”, April
15, 2019
[Link]
Pantry-Storage-Ideas-and-Solutions

39