LESSON 4 PREPARATIONS OF

CEREALS AND STARCH

DISHES
 Cereals
refer to the cultivated plants of the grass
family that provide edible starchy grains or
seeds.
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.
 STARCH

Starch on the other hand, exists in nature as the main

component of cereals and tubers. 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.
 Tools and Equipment Needed

The success of cooking starch and cereal

dishes depends on the proper tools and
equipment used in the preparation of food. The
preparation of starch and cereal dishes requires
the various tools and equipment below. Each
tool must be used according to its function.
1. Mixing bowl – used when preparing cake mixture, salads,
creams, and sauces.
2. Sifter – used for separating coarse particles of flour, sugar,
baking powder, and powdered ingredients to retain finer
textures.
3. Wire whip – used for beating egg whites, egg yolk, creams
and mayonnaise.
4. Wooden spoon – used for mixing creams, butter, and for
tossing salads.
5. Slotted spoon – used to separate solid particles from soup;
also for stirring purposes, such as making egg white fine in
texture for bird‘s nest soup and mock nido soup.
6. Blending fork – used for testing the tenderness of
meat, combining big cuts and particles of meat and
vegetables, and for blending other ingredients with flour.
7. Rubber scraper – used for scraping off mixtures of
butter, sugar, and egg from the sides of the mixing bowl.
8. Strainer – used for separating liquids from fine or solid
food particles, such as coco cream from coconut and
tamarind extract.
9. Tongs – used for handling hot foods.
10. Measuring Cups – used for measuring dry and liquid
ingredients
11. Measuring spoon – used for measuring dry and liquid
ingredients which require a little amount
12. Sauce pan and pots – used for cooking meat and fish
dishes with gravy and sauce.
13. Kettle and rice cooker – used for cooking rice and
other foods.
14. Pressure cooker – used for tenderizing or cooking
meat, chicken, and other grains or legumes, such as
mongo and white beans in lesser time..
15. Double boiler – used for preparing sauces which
easily get scorched when cooked directly on the stove.
16. Steamer – used for cooking food by steaming.
17. Colander - a perforated bowl of varying sizes
made of stainless steel, aluminum or plastic, used to
drain, wash, or cook ingredients from liquid
18. Canister - a plastic or metal container with a lid
that is used for keeping dry products
19. Butcher knife – used for cutting, sectioning, and
trimming raw meats
20. Channel knife – a small hand tool used generally
in decorative works such as making garnishes.
 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.
 The common cereal grains include:

• Rice- is considered the staple food of more than half the

Philippine popular which is approximately 80% Filipinos.
 Varieties of rice available in the market

Sinandomeng WagWag Segardis Milagrosa

C4 Ifugao rice Glutinous Rice or
Malagkit
Dinorado Maharlika Long grain rice
Milagrosa IR-841 Medium grain rice
Angelica IT-64 Bigas na bago
Bigas na luma
 Rice according to processing:

• Polished Rice
-white rice in which the germ and bran have been
removed
- less nutritive value
- keeping quality is excellent
• brown rice
- otherwise known as unpolished rice
- contains more nutrients compared to polished rice
- has nutty taste
• Enriched rice- rice with added vitamins and minerals such as
titanium, niacin and iron
 Tips in buying rice:

• Buy by weight
• Buy from reliable sources
• Smell to detect off-odors especially from insect
infestation
• Check how clean the rice is
• Check for the presence of the seeds, rice weevils,
larvae and small stones
• Check the proportion of broken kernel or binlid
• Preferably without palay and hulls or ipa
 Corn
• in the Philippines, the corn-producing regions
include Cebu, Bohol, Leyte, Cotabato, and
Misamis Occidental. Corn is the staple food in
Mexico, Central America, southern regions in
the USA and part of Africa. Most corn
production comes from the USA. In Europe
and Great Britain, corn is called MAIZE, from
which MAIS, the term for corn in our country,
comes from
 Varieties of corn

SWEET CORN WAXY CORN YELLOW FLINT

WHITE FLINT POPCORN
Corn products include the following:

CORN GRITS CORN MEAL CORN FLOUR CORNSTARCH

a. Corn Grits
- ground coarsely from whole kernels
-more coarsely ground corn meal
b. Corn Meal
- results from grinding white or yellow corn
- smaller than corn grits
c. Corn Flour- finely pulverized grit similar to wheat flour
d. Cornstarch-refined starch whose form like powder
e. Corn or breakfast cereal and snack food
-made from corn grits that are pre-cooked, dried then puffed,
toasted, flaked or shredded with a desired flavoring. Corn flakes is a
popular breakfast food
-Corn flour is the main ingredient for the Mexican Tortilla
which is a round flat bread.
-Microwave popcorn is regarded as a convenience product.
 Hominy
• Corn with the hull and germ removed
• Our local Binatog is called lye Hominy
 Wheat- used in bread making worldwide.
Market forms of wheat in the form of flour.
a. Bread Flour
- Milled from hard wheat
- Contains great amounts of gluten ideal for breadmarking
b. All-purpose flour
- milled from blends of soft and hard wheat flour contain 10- 12%
protein
- used for general purposes because it contains less gluten than
bread flour
c. cake flour
-comes from soft wheat containing 9% protein
- more expensive than bread and all-purpose flour
- has a very fine texture and white in color
- suitable for baking cakes and cookies
Bulgur – wheat product with a nutty flavor and chewy texture

Used as a substitute for rice.

 Durum- hard wheat product with a high
gluten content
Used for production of commercial part
 Sorghum or Millet- smaller grains than rice kernels which
originated from Africa.

Used as a substitute for rice and corn especially

for animals feeds.
Barley-used primarily for the production of Malt and the formation of
animal feeds.
Rye- a hard cereal grass resistant to cold weather, pests and diseases

Used for making flour, whisky and feeds for

livestock.
 Oats- grow well in poor soil and dull rainy
climate
Contains higher protein and fat content compared
to most cereals.
Used mainly as breakfast cereal or as an ingredient
for baked products
 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.
Parts of a Cereal Grain
 METHODS OF COOKING STARCH and
CEREAL DISHES
• 1. Dry Heat- as in toasting bread, making
biscocho, toasting rice for kare-kare, and
preparing polvoron ang broiled corn, changes
starch to Dextrin.
• Dextrinization-is the effect of dry heat on
starch resulting in changes in color and flavor,
reduced thickening power, and higher
solubility.
Dry heat methods include baking, boiling, and
frying.
• Moist heat- starch cooked by moist heat is used
for thickening soups, sauces, and gelatinization
of puddings.
Gelatinization- is the process of heating starch
with water; can absorb moisture, expand, then
become firm but not tough.
• Starches are used to thicken soups, sauces,
gravies, and pie fillings. Thickening occurs when
the starch gelatinizes.
• Sauces made with cornstarch are more clear
and more translucent than wheat flour.
 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
 Functions of Starch and Application in Filipino Dishes

Functions of Starch Type of Food Preparation Recipes

Thickening Sauces, Gravies, Pie fillings and soups Sauces: Sweet sour, lechon, lumpia,
kare-kare, palabok
Pie filling: mango, buko, apple,
pineapple
Soups: Arrozcaldo, cream soups.

Gelling Puddings, kakanin Bread pudding, majaBlanca, sapin-

sapin, kutchinta, cassava bibingka

Binding and filling Meat loaves and meat emulsions Luncheon meat, hot dogs, Vienna
sausage, chicken nuggets, chicken
balls, Ukoy, tempura

Stabilizing Beverage, syrup, salad dressing Chocolate drinks, fruits drinks, yogurt
drinks, cooked dressings

Moisture retaining Cake fillings, candies Cake rolls, cream fillings

Coating or ducting Breads, confectionery, pastries Pan de sal, Biscuits, candies, espasol

Diluent Baking powder, Cupcake

Coloring Toasts, bread crumbs Polvoron, Lechon sauce, Kare-kare

sauce, breadings
 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.
 PREPARATON OF SAUCES AND GRAVY

A. White Sauce
Characteristics of good
quality white sauce
1. well-seasoned
2. smooth
3. appropriate viscosity
 Different ways of preparing white sauce

1. Thin white sauce

a. recommended for cream soups
b. Prepare 1T.flour
2. Medium-thick sauce
a. recommended for creamed vegetables and
gravy
b. prepare 2T.flour, 2Tbutter, 1c. milk, pinch
of sauce
3.Thick sauce
a. recommended for soufflé
b. prepare 3T. flour,3T. butter, 1c.milk,
pinch of salt
4. Very Thick
a. recommended for croquettes
b. prepare 4T. flour, 4T. butter, 1c. milk,
pinch of salt
 GENERAL PROCEDURE FOR MAKING WHITE SAUCE

1. Melt the fat completely.

2 Add the flour and blend thoroughly.
3. Add the cold milk.
4. Blend thoroughly with the starch, continuously
stirring with the use of a wire whisk.
 B. Cream Soups

1. Use béchamel sauce, a thin white sauce

thickened with roux and the addition of heavy
cream.
2. Used strained or pureed solids before returning
to the soup.
3. Straining of solids results in a velvety and
smooth texture
4. The consistency is similar to a heavy cream.
 CHARACTERISTICS OF GOOD QUALITY
CREAM SOUP
1. Pleasing color
2. Resembles the viscosity
of heavy cream
3. No fat film
4. Smooth
5. Well-blended flavor
C. Red sauce- commonly used for Pancit Luglog/ Palabok

Ingredients:
½ c.oil
6. cloves garlic, minced
1 c. cooked pork, cut into strips
2 cakes tofu
¼ c. achuete water(2T. Achuete soaked in ¼ c. water)
2c. shrimp juice
6T. flour dissolved in ½ c. water
Salt and Pepper to taste
Procedure:
1. Brown garlic in hot oil. Set aside.
2. Fry the pork strips until brown.
3. Add the tofu and fry for 1 minute
4. Add the achuete water and shrimp juice. Let boil.
5. Add the flour dispersed in1/2 c. water.
6. Let boil, stirring continuously.
7. Season with salt and pepper.
 D. Gravy
1. Preparation of gravy
depends upon the type
of drippings.
2. Drippings refer to the
fat or liquid that
accumulates after
frying, baking, roasting
or steaming the meat.
 Methods of cooking the gravy

1. Roux Method
Ingrdeints:
• 2T. flour 1 c. liquid
• 2T.Drippings ¼ teaspoon salt
Procedure:
• a. Measure the drippings from the pan.
• b. Measure 2 T. of drippings for every cup of gravy.
• c. Return the gravy to the pan.
• d. Stir in the flour directly into the drippings until the
mixture is smooth.
• e. Add the liquid to the drippings after adding the flour to
avoid formation.
Kettle Method
Ingredients:
• 2 T. flour 1 c. liquid
• 2 T. drippings ¼ teaspoon salt
Procedure:
• a. Using a closed container, shake the flour with
a small amount of cold liquid vigorously until all
the lumps are removed.
• b. Stir into the drippings.
• c. Let it boil, stirring continuously. The gravy is
thinner than a roux.
 CHARACTERISTICS OF GOOD QUALITY GRAVY

• No fat film
• Smooth
• Well-blended flavor
 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 for service later Drain, toss with a small amount of oil to prevent sticking,
cover, and hold in warmer.

To serve as part of a salad 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 cover
with cold water just long enough to cool. The 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.

To cook a day ahead for service in a heated dish Drain and cover with cold water just long enough to cool.
When pasta is cool, drain and toss lightly with oil to
prevent sticking or drying out. Cover and refrigerate. When
it is time to use the pasta, 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
 How to Cook Pasta?

Materials needed:
• 500g pasta
• Salt
• 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.
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.
 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
 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
 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
 Present 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.
 Store Starch and Cereal Dishes

Introduction
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.
 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.
 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.
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.
 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.
 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.
 Task 6. Enhancement activity

• Make an album of 20 different kinds of starch and

cereal dish presentation with recipes. It may
come with hard copy or Soft copy.
• Soft Copy album may send to my personal
account or Email account or in Google Classroom.
For hard copy your parents can drop it off at
school on or before deadline of submission.
• Your output will be rated using the rubric below.
 Summative Test. Google classroom

 Kindly visit your Google Classroom Account for

Summative test.
Note! Always visit your Google Classroom Account
and Group chat for guidelines and announcements.
Question and Clarification will be entertained at my
Personal Account and Google Classroom private
message.