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Prepare Starch and Cereal Dishes Learning Competency LO3 Present Starch and Cereal Dishes Objective

This document provides instructions for presenting starch and cereal dishes, specifically pasta. It discusses techniques for cooking and holding pasta before serving. It recommends cooking pasta just before serving or tossing with a small amount of oil if holding. It also provides details on plating pasta, including mounding portions and reheating in simmering water. Finally, it provides a recipe for baked lasagna and instructions for an activity to create an album of 20 starch and cereal dish presentations with their recipes.

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Claire Bee
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334 views3 pages

Prepare Starch and Cereal Dishes Learning Competency LO3 Present Starch and Cereal Dishes Objective

This document provides instructions for presenting starch and cereal dishes, specifically pasta. It discusses techniques for cooking and holding pasta before serving. It recommends cooking pasta just before serving or tossing with a small amount of oil if holding. It also provides details on plating pasta, including mounding portions and reheating in simmering water. Finally, it provides a recipe for baked lasagna and instructions for an activity to create an album of 20 starch and cereal dish presentations with their recipes.

Uploaded by

Claire Bee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Prepare Starch and Cereal Dishes

Learning Competency

LO3 Present starch and cereal dishes

Objective:
3.1. Present starch and cereal dishes, with suitable plating and
garnishing according to standard (TLE_HECK9-12CD-Ij-MELC7/C7)

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.
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


3
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Activity Proper

Baked Lasagna

Ingredients

▪ 3/4 lb. Ricotta cheese


▪ 2 tbsp. parmesan cheese grated
▪ 1 pc egg
▪ Salt to taste
▪ Pepper to taste
▪ 1 lb. Lasagna
▪ 6 cups meat sauce
▪ 3/4 lb. Mozzarella cheese shredded
▪ 4 tbsp. Parmesan cheese grated

Procedure:

1. Mix 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 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 375f (190c for about 30-45 minutes). Cover lightly with foil,
then remove after 15 minutes of baking time.

A. Collect me!
Direction: Make an album of twenty different kinds of starch and
cereal dish presentations with its corresponding recipes.

Your output will be rated using the rubric below.

SCORE CRITERIA
5 Created an album of 20 starch and cereal dish presentations
with its recipes in a very attractive manner.
4 Created an album of 16-19 starch and cereal dish
presentations with its recipes in an attractive manner.
3 Created an album of 10-15 starch and cereal dish
presentations with its recipes in a simple manner.
2 Created an album of 6-9 starch and cereal dish presentations
with its recipes in a simple manner.
1 Created an album of less than 6 recipes of starch and cereal
dish presentations in a disorganized manner.

Reflection

Why is it necessary to be familiar with the plating techniques on how


to present pasta and cereal dishes?
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