LEARNING ACTIVITY SHEET

Name: ______________________________ Date: ___________________

Year and Section: _____________________ Score: __________________

Subject: COOKERY NCII

Activity Title: Food sources and kinds of starch and cereals
Learning Targets: I can determine the sources and kinds of starch and cereals
TLE_HECK9-12CD-If-5
21st Century Skills: critical thinking
Institutional Values: critical thinking, productivity
Resources: https://www.academia.edu/13079564/cookery_learning_module
Type of Activity: Concept Notes and Written Activity
Learning Concept:

What is Starch and Cereals?

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. 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
.
What does starch do to your body?
Starchy foods are an important source of energy. After they are eaten, they are broken down
into glucose, which is the body's main fuel, especially for our brain and muscles. Starchy foods
provide important nutrients to the diet including B vitamins, iron, calcium and folate.

Sources of Starch
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)

KINDS OF STARCH
Cornstarch Cornstarch, cornflour or maize starch is the starch derived from
the corn (maize) grain or wheat. The starch is obtained from
the endosperm of the kernel. Corn starch is a popular food
ingredient used in thickening sauces or soups, and is used in
making corn syrup and other sugars.
Arrowroot Starch is a starch obtained from the rhizomes (rootstock) of several
tropical plants. It can also be used as a thickener for acidic
 foods, such as Asian sweet and sour sauce. It is used in
cooking to produce a clear, thickened sauce, such as a fruit
sauce.
Tapioca Starch Tapioca is a starch extracted from cassava root. It is also
called as sago or sabudana in Hindi. It is made by crushing raw
tapioca roots in a tank and the juice obtained is stored till it
turns into a paste.
Potato Starch Potato starch is starch extracted from potatoes. The cells of the
root tubers of the potato plant contain starch grains
(leucoplasts). To extract the starch, the potatoes are crushed;
the starch grains are released from the destroyed cells. 
KINDS OF CEREALS
Wheat is a major ingredient in such foods as bread, porridge,
crackers, biscuits, muesli, pancakes, pasta and noodles, pies,
pastries, pizza, polenta and semolina, cakes, cookies, muffins,
rolls, doughnuts, gravy, beer, vodka, boza (a fermented
beverage), and breakfast cereals.
Rice is cooked by boiling, or it can be ground into a flour. It is eaten
alone and in a great variety of soups, side dishes, and main
dishes in Asian, Middle Eastern, and many other cuisines. 

Corn Corn can be used for food as corn flour, cornmeal, hominy,

grits or sweet corn. It can be used as animal feed to help
fatten our hogs, chickens and cattle. And it can be turned into
ethanol, high-fructose corn syrup or even bio-based plastics.
No wonder we grow so much of the stuff
Barley Barley is commonly used in breads, soups, stews, and health
products, though it is primarily grown as animal fodder and as
a source of malt for alcoholic beverages, especially beer.

Millet are used in breads, breakfast cereals, cookies, and

crackers. Millets are gluten-free grains so they used for foods
in this growing market. 

Sorghum Used to make both leavened and unleavened

breads, sorghum is also found in various fermented and
unfermented beverages and can be steamed, popped, flaked
or consumed as a whole grain or syrup. For thousands of
years, sorghum has been a food staple around the world.
Oats once popular worldwide as a winter breakfast food and food for
livestock it is today used in cereals and is famous for that.

Rye Rye grain is used for flour, bread, beer, crispbread, some

whiskeys, some vodkas, and animal fodder. It can also be
eaten whole, either as boiled rye berries or by being rolled,
similar to rolled oats.

Learning Task:
A. Directions: Utilize the Venn Diagram below, compare and contrast the Cereals and
Starches.

CEREALS STARCHES
 SIMILARITY

B. Directions: Enumerate the different sources of starch and cereals and write their
functions. Write your answer on the given space.

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LEARNING ACTIVITY SHEET

Name: ______________________________ Date: ___________________
Year and Section: _____________________ Score: __________________

Subject: COOKERY NCII

Activity Title: Nutritional value and components of cereals and starch
Learning Targets: I can identify the value and components of cereals and starch
TLE_HECK9-12CD-If-5
21st Century Skills: critical thinking
Institutional Values: critical thinking
Resources: https://www.academia.edu/13079564/cookery_learning_module
Type of Activity: Concept Notes and Written Activity
Learning Concept:

Starch Composition and Structure

The Starch Molecule

Starch is polysaccharide made up of hundreds or even thousands of glucose molecules
joined together. The molecules of starch are two general types, called fractions: amylose and
amylopectin.
Amylose is a long chain-like molecule, sometimes called the linear fraction, and is produced by
linking together 500 to 2, 000 glucose molecules. The amylose fraction of starch contributes
gelling characteristics to cooked and cooled starch mixtures. A gel is rigid to a certain degree
and holds a shape when molded.

Amylopectin has a highly branched, bushy type of structure, very different from the long, string-
like molecules of amylose. In both, amylose and amylopectin, however, the basic building unit is
glucose. Cohesion or thickening properties are contributed by amylopectin when a starch
mixture is cooked in the presence of water, but this fraction does not produce a gel.

Most natural starches are mixtures of the two fractions. Corn, wheat, rice, potato, and tapioca
starches contains 24 to 16 percent amylose, with the remainder being amylopectin. The root
starches of tapioca and potato are lower in amylose content than the cereal starches of corn,
wheat, and rice.

The Starch Granule

In the storage areas of plants, notably the seeds and roots, molecules of starch are deposited in
tiny, organized units called granules. Amylose and amylopectin molecules are placed together
in tightly packed stratified layers formed around a central spot in the granule called the hilum.
The starch molecules are systematically structured in the granule to form crystalline-like
patterns. If the starch granules, in a water suspension, are observed microscopically under
polarized light, the highly oriented structure causes the light to be rotated so that a Maltese
cross pattern on each granule is observed. This phenomenon is called birefringence. The
pattern disappears when the starch mixture is heated and the structure disrupted. The sizes and
shapes of granules differ among starches from various sources, but all starch granules are
microscopic in size.

Composition of Starch

Potato Cassava Wheat Cornstarch

Moisture,% 19 13 13
Ash,% 0.4 0.2 0.2
Protein, % 0.06 0.1 0.4
Lipid,% 0.05 0.1 0.8
Phosphorus% 0.08 0.01 0.06
Amylose,% 21 17 28
 Micrograph

Muhrbeck, P. and A.-C.Eliasson. 1987. Influence of pH and ionic strength on the viscoelastic properties of starch gels- a comparison
of
potato and cassava starches. Carbohydrate Polymers 7: 291-300

Starch Properties and Reactions

1. Gelatinization.The sum of changes that occur in the first stages of heating

starch granules in a moist environment which includes swelling of granules as
water is absorbed and disruption of the organized granule structure.

2. Viscosity. The resistance to flow; increase in thickness or consistency. When

the newly gelatinized starch is stirred, more swollen granules break and more
starch molecules spill causing increase in viscosity or thickness.

Changes in Gelatinization of Starch

 hydration and swelling to several times original size
 loss of birefringence
 increase in clarity
 marked, rapid increase in consistency and attainment of peak
 "dissolution" of linear molecules and diffusion from ruptured granules.
with heat removal, retro gradation of mixture to a paste-like mass of gel.

The type of sugar influences the temperature and rate of gelatinization. The effect of
sugar is attributed to competition for water. It was observed that sugar actually interacts
with the amorphous areas of the starch granules.

Different Sweeteners Added to Starch Gel Preparation.

 honey
 molasses
 panutsa or granulated sugar

3. Retrogadation is the process in which starch molecules, particularly the amylose

fraction, re-associate or bond together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.

4. Syneresis. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or
baked custard). The oozing of liquid from a rigid gel; sometimes called weeping.

This reaction occurs in all kinds of gels:

 puddings
 jellies
 custards
 gelatin
 agar
5. Dextrinization. It is the process of forming dextrin. Dextrins – are partially
hydrolyzed starches that are prepared by dry roasting. In home kitchens,
dextrinization is achieved by toasting flour for polvoron, rice flour for kare- kare
sauce, and bread slices for breakfast.
6. Hydrolysis Starches undergo hydrolysis during cooking or processing and
during storage of food where a chemical reaction in which a molecular linkage is
broken and a molecule of water is utilized.
 a. Prolonged heating of starches with acid will promote hydrolysis. This
can happen when cooking an acidic food, such as: Pineapple pie resulting
in reduced viscosity or firmness of the pie filling.
Functional Properties of Starches
Starch plays various roles in food, a typical multi-tasker
Thickeners in gravies, sauces and pudding. It absorbs water and become a gel when
cooked.
 Colloidal stabilizers
 Moisture retainer
 Gel forming agents
 Binders
 Package
Flavor carriers– its ability to trap oils and fats, which absorb flavoring substances more
efficiently.
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.
Cereal. 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

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 well.

Nutritive value: Dried Noodles and Pasta

Water Macaroni • Miki
 Protein Spaghetti • Chicken Mami
Fat Pancit Canton• Linguini
Carbon Bihon • Lasagňa
Calcium Sotanghon
Phosphorous Miswa
Iron
Thiamin
Riboflavin
Niacin

Learning Task:
A. Directions: Guess the word based on the given definition in each number. Write
the missing letters of the word inside the letter blocks below the definition.

1.It is a long chain-like molecule, sometimes called the linear fraction, and is produced by linking
together 500 to 2, 000 glucose molecules
__M___L___ ___ E
2. It is polysaccharide made up of hundreds or even thousands of glucose molecules joined
together.
S___A R __ H
3. The sum of changes that occur in the first stages of heating starch granules in a
moist environment which includes swelling of granules as water is absorbed and
disruption of the organized granule structure.

G___L A ___ I___ ____ Z A ___ I ___ N

4. When the newly gelatinized starch is stirred, more swollen granules break and more starch
molecules spill causing increase in viscosity or thickness.

___I S___O___IT__
5. Oozing of liquid from gel when cut and allowed to stand
S__N__RE__I___

B. True or False
Directions: Read each statement carefully write T if the statement is true and F if
the statement is false.

________1. 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.
________2. Prolonged heating of starches with acid will promote hydrolysis
________3. Amylopectin has a highly branched, bushy type of structure, very different from
the long, string-like molecules of amylose.
________4. The root starches of tapioca and potato are lower in amylose content than the
cereal starches of corn, wheat, and rice.
________5. The physiological function of noodles and pasta will depend on its starch and
other constituents.
________6. Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and iron.
________7. The quality characteristics of the starch itself depends upon which role or
function it was used.
________8. The type of sugar does not influence the temperature and rate of gelatinization.
________9. Retrogadation is the process in which starch molecules, particularly the
amylose
fraction, re-associate or bond together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.
________10. Dextrins – are partially hydrolyzed starches that are prepared by wet roasting.
 C. Directions: Describe each starch properties and reactions in one sentence. Write
Your answer on the given space.

1. ______________________________________________________________________
______________________________________________________________________
2. ______________________________________________________________________
______________________________________________________________________
3. ______________________________________________________________________
______________________________________________________________________
4. ______________________________________________________________________
______________________________________________________________________
5. ______________________________________________________________________
______________________________________________________________________

LEARNING ACTIVITY SHEET

Name: ______________________________ Date: ___________________

Year and Section: _____________________ Score: __________________

Subject: COOKERY NCII

Activity Title: Methods of cooking starch and cereal dishes
Learning Targets: I can cook various types of starch and cereals
TLE_HECK9-12CD-Ig-i-6
21st Century Skills: critical thinking, flexibility and adaptability, initiative
Institutional Values: critical thinking, productivity
Resources: https://www.academia.edu/13079564/cookery_learning_module
Type of Activity: Concept Notes and Performance Task
Learning Concept:
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.

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.

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 warmer.
Cook pasta a day ahead so it will be chilled when
combined with the other salad ingredients. Do not
combine hot pasta with cold ingredients. Drain and
To serve as part of a cover with cold water just long enough to cool. The
salad 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.
Drain and cover with cold water just long enough
to cool. When pasta is cool, drain and toss lightly
To cook a day ahead
with oil to prevent sticking or drying out. Cover and
for service in a heated
refrigerate. When it is time to use the pasta,
dish
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 cooked dish Slightly undercook the 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 Rotini
Wheels 11 minutes 8 minutes
Linguine Elbow
10 minutes Macaroni 6 minutes
Rigatoni 10 minutes Noodles 6 minutes
Spaghetti 10 minutes

Learning Task:
Let's Do It!
Directions:
A. Given the recipe prepare and present Fettucine Alfredo pasta.
B. Make a video presentation of your output showing the step by step procedures,
background music can be applied to make it more interesting and creative.
C. Your product and performance will be evaluated using the given rubric.
Submit your presentation via messenger on your H.E. (Cookery) group chat.
How to make Fettucine Alfredo Pasta
Fettucine Alfredo Pasta
Ingredients:
1 cup heavy cream
2 tbsp butter
½ kl. fresh fettuccine/any pasta
1 cup heavy cream
6 tbsp. freshly grated
Cheese
salt to taste
pepper to taste
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.

Product Evaluation Rubrics

Dimension P E R F O R M A N C E L E V E L
Excellent Very Satisfactory (2 Needs No Attempt Points
(4 pts.) Satisfactory pts.) Improvement (0pts.) Earned
(3pts.) (1pt.)
1. Use of Uses tools Uses tools and Uses tools and Uses tools and No attempt
tools and and equipment equipment equipment
equipment equipment correctly and correctly and correctly but less
correctly confidently confidently at all confidently
and most of the times sometimes
confidently times
at all times
2.Application Manifests Manifests clear Manifests Manifests less No attempt
of very clear understanding understanding of understanding of
Procedures understandi of the step- by the step- by step the step- by step
ng of the step procedure procedure but procedure
step- by sometimes seeking
step seeks clarification most
procedure clarification of the time
Works Works Works Works No attempt
independent independently independently independently but
ly with ease with ease and with ease and with assistance
and confidence confidence at from others most
confidence most of the sometimes of the times
at all times times
3.Plating and The The The The presentation No attempt
Presentation presentation presentation of presentation of of Fettucine
of Fettucine Fettucine Fettucine Alfredo pasta is
Alfredo Alfredo pasta is Alfredo pasta is neat and the
pasta is neat and the neat and the color is not
neat and color is color is slightly appetizing.
the color is moderately appetizing
extremely appetizing
appetizing
4.Completene Task is Task is Task is nearly Task is started No attempt
ss of Task completed completed completed but not
following following the following the completed
the procedures in procedures in following the
procedures the activity the activity procedures in the
in the activity
activity
improvemen
ts/innovatio
ns
5.Time Work Work Work completed Work completed No attempt
Management completed completed ____(days/week ____(days/week)
ahead of within allotted ) beyond beyond
time time

TOTAL POINTS