GRADE 10-COOKERY-1st Quarter: LESSON 2-LO-2-Prepare and Cook Starch and Cereal Dishes

 Learning Outcome 2: Prepare and Cook 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. 

BEGINNING ACTIVITY: GUESS THE TITLE

Direction: Divide the class into 2 groups and ask them to give letters then reveal it to the class. Every time they got the right letters, reveal it to the class then challenge them to guess the title of the lesson. 

Factors Affecting Starch Paste Viscosity and Starch Gel Strength 

1. Stress or other factor. 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. 
• 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 

            a. 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, if the juice is added early in the gelatinization process, dextrinization of the starch will occur 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 because the sugar added to water won‘t be available for gelatinization. The kind of sugar used also affect viscosity. 
• Fat and surfactants, will serve to ―waterproof‖ the starch granules so that water will not penetrate as readily during the gelatinization process.

ASSESSMENT 1: Write the factors affecting starch viscosity and gel strength using graphic organizer on a separate pad of paper. 

BEGINNING ACTIVITY: Analogy

Direction:  Give the correspond Functions of starch / the type of food preparation in the given terms / phrase. CHOOSE FROM THE GIVEN CHOICES.

CHOICES :    

• Coloring
• Binding and filling
• Thickening
• Puddings, kakanin
• Baking powder

1.  _______________ ; Sauses, gravies, pie fillings and soup
2. Gelling ; _________________
3. ________________; Meat loves, emulsion
4. ________________ ; Toast and breadcrumbs
5. Diluent; _________________

Functions of Starch and Application in Filipino Dishes 

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.

ASSESSMENT 2: FILL ME!

Direction: Complete the table below. Use separate sheet of paper.

BEGINNING ACTIVITY: MODIFIED TRUE OR FALSE

Direction: Write the word DARNA if the statement is correct and NARDA if it tells the otherwise.

1. Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for chunkier sauces.
2. Thicker pasta shapes, such as fettuccine, work well with lighter sauces.
3. Very small pasta shapes, like alphabet shapes and acini di pepe, are good for soups.  
4. Unflavored pasta is available in a variety of shapes in both the dried and fresh forms.
5. Pasta that is  cooked enough is tough and chewy.
6. Pasta that is overcooked is soft and pasty.
7. American practice is to toss the pasta with the sauce the minute it is drained.
8. Vegetable ingredients are added to pasta to provide both color and flavor.
9. It is important to be familiar with different shapes of pasta so cooking times can be adjusted.
10. Generally, pasta doubles or triples in weight when it is cooked.

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. 

Different Types of Pasta

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. 

PERFORMANCE TASK 1: PASTA GALLERY

Direction: Collect different types of pasta. Paste them in the illustration board with label.

Materials Needed:

• Illustration board
• Glue
• Different Pasta
• Colored paper
• Plastic Cover

Your performance will be rated using the scoring rubric below:

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. 

ASSESSMENT 3: MODIFIED TRUE OR FALSE

Direction: Write the word TRUE if the UNDERLINED WORDS are correct and if it tells the otherwise, WRITE the RIGHT term to correct the statement.

1. Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for chunkier sauces.
2. Thicker pasta shapes, such as fettuccine, work well with lighter sauces.
3. Very small pasta shapes, like alphabet shapes and acini di pepe, are good for soups.  
4. Unflavored pasta is available in a variety of shapes in both the dried and fresh forms.
5. Pasta that is  cooked enough is tough and chewy.
6. Pasta that is overcooked is soft and pasty.
7. American practice is to toss the pasta with the sauce the minute it is drained.
8. Vegetable ingredients are added to pasta to provide both color and flavor.
9. It is important to be familiar with different shapes of pasta so cooking times can be adjusted.
10. Generally, pasta doubles or triples in weight when it is cooked.

BEGINNING ACTIVITY: SOLICIT IDEAS

Direction: Ask the students to describe the following and how it is done.

1. to serve immediately
2. to hold for a short time for service later
3. to serve as a part of a salad.

Suggestions for Holding Pasta 

 Cooking Chart for Various Pasta Shapes 

ASSESSMENT 4: FILL ME!

Direction: Complete the table below. Use separate sheet of paper.

PERFORMANCE TASK 2: 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

Materials needed: 

1.  500g pasta   
2.  Salt 
3.  Water

Tools/equipment needed :

•   Burner 
•   Kettle 
•   Ladle 
•   Colander 

Procedure for Cooking Pasta 

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 serve immediately, just drain well from hot water. 

 

Your performance will be rated using the scoring rubric below: 

Risk in the preparation and cooking of starch and cereal dishes and other food 

• Food handlers; 
• Kitchen facilities; 
• Food selection and preparation; and 
• 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
•  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 end-point time and temperature has been met to at least 700C/1650F 
•  Reheat cooked food thoroughly to 700C/1650F within two hours 

ASSESSMENT 5: MODIFIED TRUE OR FALSE

Direction: Write the word TRUE if the UNDERLINED WORDS are correct and if it tells the otherwise, WRITE the RIGHT term to correct the statement.

1. Leave cooked food at room temperature for more than two hours 
2. Do not store food too long even in the refrigerator.
3. Sanitize all surfaces and equipment used for food preparation 
4. Handle food if you are sick.
5. Maintain the lower standards of sanitation in the kitchen at all times
6. Reheat cooked food thoroughly to 700C/1650F within two hours 
7. Provide for inadequate space, proper ventilation and window screens in the area 
8. Check internal temperature during cooking
9. Check expiry dates of food commodities bought and those in stock
10. Do not wear complete cooking outfit and use disposable gloves for direct food contact. 

PERFROMANCE TASK 3 : RECIPE ALBUM

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: 

 PERFROMANCE TASK 4 : Prepare and Present Pasta Recipe

Directions: Given the recipe, prepare and present Fettuccine Alfredo following the procedures. 

Ingredients: 

• 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 

Procedure: 

• Combine the cream and butter in a sauté pan.  Bring to simmer, reduce by ¼ and remove from heat. 
• 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. 
• 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. 
•  Add the remainder of the cream and cheese and toss to mix well. 
•  Add salt and pepper to taste. 6. Plate and serve immediately. 

 Your performance will be rated using the scoring rubric below: