Cookery

SENIOR
HIGH
SCHOOL
Technical Vocational Livelihood Education – Home Economics – Cookery
Quarter 3 – Module 6: Storing Starch and Cereal Dishes
First Edition, 2020

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 Cookery
SENIOR
HIGH
SCHOOL

Quarter 3
Self-Learning Module 6
Storing Starch and Cereal
Dishes
For the Facilitator:

Welcome to the Technical Vocational Livelihood Education-Home Economics

Cookery Grade 11/12 Self-Learning Module on Storing Starch and Cereal Dishes
This Self-Learning Module was collaboratively designed, developed and
reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Technical Vocational Livelihood Education-Home Economics

Cookery Grade 11/12 Self-Learning Module on Storing Starch and Cereal Dishes.

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS
This module deals with the skills and knowledge involved in storing starch
and cereal dishes.

Upon completion of this module you should be able to;

A. identify the different storage procedure for pasta;

B. explain the proper procedure of storing pasta; and
C. value the concept learned in storing starch and cereals.

PRETEST

Directions: Read the following questions carefully. Choose and encircle the letter
that best describes the statement.

1. If you are going to store fresh pasta in the refrigerator, how many days before it
will start to deteriorate?
a. 2 months b. 2 to 3 months c. 2 to 3 days

2. Homemade pasta can be store in the freezer to keep its freshness. How long does
it take for homemade pasta to start it decay?
a. 2 months b. 2 to 3 months c. 2 to 3 days

3. The lasagna and baked pasta dishes can be refrigerated for 3 or 4 days, if you
decide to store it in the freezer, how long does it will start to deteriorate?
a. 2 months b. 3 months c. 2 to 3 days

4. What is the best thing to do when storing a leftover cooked pasta?

a. It can be place inside container or bag and drizzle with a little bit of olive oil
or mix with a small amount of butter.
b. It can be stored on the shelf in an airtight container in a dry area that is
not exposed to extreme temperature.
c. Store in a tightly sealed container or bag.

5. What is the reason behind the proper storage of pasta?

a. Storing food will not improve its quality and it will only delay the speed of
decay.
b. Storing food will not improve its quality
c. Storing food will delay the speed of decay.
 RECAP
Smiley Faces: Draw three (3) faces, one smiling, one crying, one neutral. In the
smiling face, write a three things you have learned, and in crying face, write the
things that needs clarification then in the neutral face, write the things that you
already know from the previous lesson.

LESSON
Store Starch and Cereal Dishes

https://bit.ly/32hwTjf https://bit.ly/2ZlBnn6

Proper storage of food is important 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 speed of decay, and thus, the proper period of storage
should also be observed.

FIFO (First In, First Out) in storing food is important. Though it is a

long-time method in storekeeping 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

Dry Pasta
 Store dry, uncooked pasta in a cool, dry place like your pantry for up to one
year. Preserve freshness by storing dry pasta in an air-tight box or container.
Follow the first-in, first-out rule: use up packages you have had longest before
opening new ones.
 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.

Filled Pasta
 Depending on what is inside, filled pastas like ravioli or tortellini typically have
a shorter life span than dry pasta and need to be stored in the refrigerator.
These may last a few days or even a few weeks. Always check the expiration
date on the packages to be sure.
 Frozen filled pastas will keep for up to three months if held at -18°C or lower

Cooked Pasta
 Place the leftover pasta in the container or bag and drizzle
with a little bit of olive oil or mix with a small amount of
butter, tossing well to make sure the pasta is not sticking
together and is lightly coated.
 Make sure the pasta is completely cool before you close
the container. It is crucial that the container or bag is
sealed very well because when exposed to air, the moisture
in the cooked pasta creates the perfect environment for
bacteria and mold to grow. If using a storage bag, squeeze
out as much of the air as possible before sealing.
 The cooked pasta should last three to five days store in the
refrigerator. After that, it will lose its flavor and the
potential for mold increases.

Storing Pasta with Sauce

 You can choose to store the sauce separately from the cooked pasta or mix
them together before placing it in the refrigerator or freezer.
 Store in a tightly sealed container or bag with as much air removed as
possible.

Freezing
 When refrigerating or freezing cooked pasta, be sure it is stored in a well-
sealed container so that it does not absorb any odors.
 Cooked lasagne and baked pasta dishes can be
refrigerated or frozen in the same manner as plain cooked
pasta. The lasagne 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.

Fresh Pasta
 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 store in the refrigerator for 1 or
2 days or frozen for 2 to 3 months.

Tips and Warnings

a. Store pasta sauce separate from the noodles, otherwise the noodles will
become mushy.
b. 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.

ACTIVITIES

ACTIVITY 1: REMEMBER!

Directions: Last week you had a meeting with your friend who are going to venture
in a small community restaurant serving starch and cereal dishes. This time you will
help by explaining the storage procedure for cooked pasta, write it on the space
provided below.
ACTIVITY 2: EMAIL!

Directions: After some time, you have received email from your friend asking for
your help, read the message carefully and give her tips and warning on the proper
storage of cooked pasta. Email her back using the template below.

ACTIVITY 3: CROSS WORD PUZZLE!

Directions: Fill in the boxes with letters to form a word described in the statement.

ACROSS
1. a technique for storing pasta.

3. this pasta can be kept for up to

3 months if held -18 C or lower
4. It can be stored on the shelf in
an airtight container in a dry area
that is not exposed to extreme
temperature.
DOWN

1. can be stored in the refrigerator

for 2 or 3 days.
2. this pasta will last three to five
days store in the refrigerator
 WRAP-UP
Now that we have come to an end of the topic, write what have you discovered from
this lesson, use the box below for your answer.

VALUING
Ponder on the values of learning the procedure of storage starch and cereal dishes,
and how will this new information help you in your daily cooking activities.
 POSTTEST
Directions: Read the following questions carefully. Choose and encircle the letter
that best describes the statement.

1. What is FIFO stands for?

a. Fan In Fan On b. First In First out c. FIT In Fit Out

2. Filled pasta has storage requirements and shelf life. What of following
temperature is needed to make sure its freshness?
a. at -18°C or lower b. at -19°C or lower c. at -20°C or lower

3. These dishes can be kept inside the freezer and needs to be thawed before
serving.
a. lasagna and baked pasta dishes
b. Spaghetti Alfredo
c. Spaghetti with Tomato Sauce

4. What is proper storage procedure of dried pasta?

a. It does not need 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.
b. It must be kept stored in the refrigerator for 2 or 3 days.
c. It must be kept frozen for 2 to 3 months.

5. Fresh pasta can be stored in the refrigerator for 2 or 3 days, if you decided to
keep it in the freezer, how long does it take before it starts to deteriorate?
a. 2 to 5 months
b. 2 to 3 months
c. 2 to 4 months
ACTIVITY 1
Cooked Pasta
 Place the leftover pasta in the container or bag and
drizzle with a little bit of olive oil or mix with a small
amount of butter, tossing well to make sure the
pasta is not sticking together and is lightly coated.
 Make sure the pasta is completely cool before you
close the container. It is crucial that the container
or bag is sealed very well because when exposed
to air, the moisture in the cooked pasta creates
the perfect environment for bacteria and mold to
grow. If using a storage bag, squeeze out as much
of the air as possible before sealing.
 The cooked pasta should last three to five days
store in the refrigerator. After that, it will lose its
flavor and the potential for mold increases.
ACTIVITY 2
Tips and Warnings
a. Store pasta sauce separate from the noodles,
otherwise the noodles will become mushy.
b. 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.
ACTIVITY 3 POSTTEST PRE-TEST
1. C 1. C
1. Dry Pasta 2. B 2. B
2. Filled Pasta 3. A 3. C
3. Cooked Pasta 4. A 4. A
4. Freezing 5. B 5. A
5. Fresh Pasta
KEY TO CORRECTION
 References
Anecita S. Kong and Anecita P. Domo. 2016. "Technical Vocational Livelihood
Cookery Manual." In Cookery Manual, by Anecita S. Kong and Anecita P.
Domo. Sunshine Interlinks Publishing House, Inc.
Larsen, Linda. 2020. How to Store Leftover Cooked Pasta. March 25. Accessed
September 10, 2020. https://www.thespruceeats.com/how-to-store-leftover-
cooked-pasta-482405.