GRADE 10-COOKERY- 1st Quarter-Lesson 2: LO- 3 & 4- Present Starch and Cereal Dishes

 Learning Outcome 3: Present Starch and Cereal Dishes 


Beginning Activity: Fact or Bluff

Direction: Raise your (right hand/green flag) if the statement is correct and (left hand/red flag) if the statement is wrong.

  1. If pasta is to be held, toss gently with a small amount of water to keep it from sticking. 
  2. Measure portions into mounds on trays.
  3. Pasta is best if cooked and served immediately. 
  4. If pasta is to be used cold in salad, it is ready to be incorporated in the recipe as soon as it has heated. 
  5. To serve, place the desired number of portions in a china cap and immerse in simmering water to reheat

 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. 
PLATING AND PRESENTING PASTA DISHES 




ENHANCEMENT ACTIVITY: Make an album of twenty different kinds of starch and cereal dish presentations with recipes. 

Your output will be rated using the rubric below: 

PERFORMANCE TASK
Directions: Given the needed tools and equipment, prepare and present Baked Lasagna following the recipe below: 

Baked Lasagna 



Procedure: 
  1. Mix together the ricotta, parmesan and eggs then season to taste with salt and pepper.
  2. Cook lasagna noodles.  Lay them out in a single layer on oiled sheet pans. 
  3. Ladle a little meat sauce into the pan.  Spread it across the bottom. 
  4. Arrange a layer of noodles in the pan.  Add a layer of ricotta mixture, a layer of noodles, a layer of sauce and a layer mozzarella.
  5. Continue making layers of noodles, ricotta, sauce and mozzarella until all ingredients are used.  Top with parmesan cheese. 6. Bake at 375°F (190°C. for about 30-45 minutes.  Cover lightly with foil, then remove after 15 minutes of baking time. 
Your performance will be rated using the scoring rubric below: 


Learning Outcome 4 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. 

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.
    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 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.
  1. 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.
2. 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.



3. 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. 
WRITTEN PERFORMANCE
A. Explain the principle behind FIFO. 
B. Make a slogan showing the importance of proper storing of food. 

Your output will be rated using the scoring rubric below: 
PERFORMANCE TASK 
Prepare and cook any cereal dish from among those recipes which you have compiled in the previous activity. 

Your performance will be rated using the scoring rubric below:

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