CBLM - Cok - Prepare Starch

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Qualification:
COOKERY NC II
Unit of Competency:
PREPARE STARCH PRODUCTS

Module Title:
PREPARING STARCH PRODUCTS
Prepared by: Enhanced by:
Mary Ann U. Coper John Rudolf C. Tolentino
Gateways Institute of Science and Technology

INTRODUCTION
Welcome!
The unit of competency “Preparing Starch Dishes” is one of the competencies of

COOKERY NC II, a course which comprises the knowledge, skills and attitudes required for a
TVET trainer to possess.
This module deals with the skills, knowledge and attitude required cooking, presenting
and store starch dishes such as pasta and noodles.
In this module, you are requires to go through a series of learning outcomes. In each
learning outcomes are Information Sheet, Self Check, Task Sheet and Job sheet.
Follow and perform the activities on your own. If you have questions do not hesitate to
ask assistance from your facilitator.
Starch, a white, granular, organic chemical that is produced by all green plants. Starch is
a soft, white, tasteless powder that is insoluble in cold water, alcohol, or other solvents. The
basic chemical formula of the starch molecule is (C6H10O5)n. Starch is
a polysaccharide comprising glucosemonomers joined in α 1,4 linkages. The simplest form of
starch is the linear polymer amylose;amylopectin is the branched form.
Starch is manufactured in the green leaves of plants from excess glucose produced
duringphotosynthesis and serves the plant as a reserve food supply. Starch is stored in
chloroplasts in the form of granules and in such organs as the roots of the tapioca plant;
the tuber of the potato; the stem pith of sago; and the seeds of corn, wheat, and rice. When
required, starch is broken down, in the presence of certain enzymes and water, into its
constituent monomer glucose units, which diffuse from the cell to nourish the plant tissues. In
humans and other animals, starch is broken down into its constituent sugar molecules, which
then supply energy to the tissues.
Upon completion of this module, the trainee/ student must be able to:
LO1. Perform Mise en place
LO2. Prepare starch dishes
LO3. Present starch dishes
LO4. Store starch dishes

HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome to the Module “PREPARING STARCH PRODUCTS”. This module contains
training materials and activities for you to complete.
The unit of competency “PREPARE STARCH PRODUCTS” contains the knowledge and
skills and attitudes required for environmental protection. It is one of the specialized modules
at National Certificate level II (NC II).
You are required to go through a series of learning activities in order to complete each
learning outcomes of the module. In each learning outcome there do Information Sheets to
help you better understand the required activities. Follow these activities on your own and
answer the self –check at the end of each learning outcome. You may remove a blank answer
sheet at the end of each module (or get from your facilitator/ trainer) to write your answers for
each self-check. If you have questions, don’t hesitate to ask your facilitator for assistance.
DIRECTIONS FOR THE USE OF CBLM
This module was prepared to help you achieve the required competency: PREPARING
STARCH PRODUCTS. This will be the source of information for you to acquire the knowledge
and skills in this particular module with minimum supervision or help from your trainer. With
the aid of this material, you will acquire the competency independently and at your own pace.
Talk to your trainer and agree on how you will both organize the training of this unit.
Read through the module carefully. It is divided into sections which covers all the skills and
knowledge you need to successfully complete in this module.
Work through all the information sheets and complete the activities in each section. Do
what is asked in the INSTRUCTIONAL SHEETS and complete the SELF-CHECK. Suggested
references are included to supplement the materials provided in this module.
Most probably, your trainer will also be your supervisor or manager. He/she is there to
support you and show you the correct way to do things. Ask for help.
Your trainer will tell you about the important things you need to consider when you are
completing activities and it is important that you listen and take notes.
Talk to more experienced workmates and ask for their guidance.
Use the self-check questions at the end of each section to test your own progress.
When you are ready, ask your trainer to watch you perform the activities outlined in the
module.
As you work through the activities, ask for written feedback on your progress. Your
trainer gives feedback/pre-assessment reports for this reason. When you have successfully
completed each element or learning outcome, ask your trainer to mark on the reports that you
are ready for assessment.
When you have completed this module and feel confident that you have had sufficient
practice, your trainer will schedule you for the institutional assessment. The result of your
assessment/evaluation will be recorded in your COMPETENCY ACHIEVEMENT RECORD.
Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this module
because you have:
 Been working in the same industry for some time.
 Already completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular skill or skills,
talk to him/her about having them formally recognized so you won’t have to do the same
training again. If you have qualifications or Certificates of Competency from previous trainings,
show them to your trainer. If the skills you acquired are still relevant to this module, they may
become part of the evidence you can present for RPL.
A Trainee Record Book (TRB) is given to you to record important dates, jobs undertaken
and other workplace events that will assist you in providing further details to your
trainer/assessor. A Record of Achievement/Progress Chart is also provided to your trainer to
complete/accomplish once you have ompleted the module. This will show your own progress.
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

Clean and maintain kitchen premises Cleaning and maintaining TRS512328
1. kitchen premises
Prepare stocks, sauces and soups Preparing stocks, sauces TRS512331
2. and soups
Prepare appetizers Preparing appetizers TRS512381
3.
Prepare salads and dressing Preparing salads and TRS512382
4. dressing
Prepare sandwiches Preparing sandwiches TRS512330
5.
Prepare meat dishes Preparing meat dishes TRS512383
6.
Prepare vegetables dishes Preparing vegetables TRS512384
7. dishes
Prepare egg dishes Preparing egg dishes TRS512385
8.
Prepare starch dishes Preparing starch dishes TRS512386
9.
Prepare poultry and game dish(es Preparing poultry and TRS512333
10. game dishes
Prepare seafood dishes Preparing seafood dishes TRS512334
11
Prepare desserts Preparing desserts TRS512335
12.
Package prepared food Packaging prepared food TRS512340
13.
MODULE CONTENT
UNIT OF COMPETENCY PREPARE STARCH PRODUCTS

MODULE TITLE PREPARING STARCH PRODUCTS
MODULE DESCRIPTOR
This module deals with the skills, knowledge and attitude required to cook, present and store
starch dishes such as pasta and noodles
NOMINAL DURATION : 24 HOURS
LEARNING OUTCOMES:
At the end of the module, you MUST be able to:
LO1: Perform Mise en place
LO2. Prepare starch dishes
LO3. Present starch dishes
LO4. Store starch dishes
ASSESSMENT CRITERIA
 Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks
 Ingredients are identified correctly, according to standard recipes, recipe
cards or enterprise requirements
 Ingredients are assembled according to correct quantity, type and quality
required
 Ingredients are prepared based on the required form and time frame
 Frozen ingredients are thawed following enterprise procedures.
 Where necessary, raw ingredients are washed with clean potable water.
 Variety of starch products are selected and prepared according to enterprise
recipes
 Optimum quality is ensured using appropriate cooking methods
 Sauces and accompaniments appropriate to starch products are selected
 Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes
 Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements
 Suitable plate are selected according to enterprise standards
 Starch dishes are presented hygienically and attractively using suitable
garnishes and
 side dishes
 Factors in plating dishes are observed in presenting poultry and game dishes
 Direct observation
 Written or oral questions
 Review of portfolios of evidence and third party workplace reports of on-the-
job performance by the candidate
 Starch are stored at the correct temperature
 Optimum freshness and quality is maintained in accordance with enterprise
storing techniques and procedures
 Quality trimmings and other leftovers are utilized where and when
appropriate
 Starch is stored in accordance with FIFO operating procedures and storage
of starch requirements
CBLM Date Developed Issued by:

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Cookery NCII Enhance 2019 Gateways Institute of Science
and Technology
Develop by: Mary Anne U. Coper
Prepare Starch Products
Enhance by: John Rudolf C. Tolentino
LEARNING OUTCOME 1 Prepare stocks, glazes, essences required for menu items.
CONTENTS
 Types of flavoring agents and its ingredients

 Classification /types of stocks and glazes,.
 Variety of flavoring and seasonings
 Uses of flavoring agents, stocks, glazes and seasoning
ASSESSMENT CRITERIA
 Ingredients and flavoring agents are used according to standards recipes defined by the
enterprise.
 Variety of stocks, sauces,glazes, flavorings, seasonings are produced according to the
enterprise standards.
ASSESSMENT METHODS
 Lecture/ demonstration
 Video viewing
Learning Experiences

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Learning Activities Special Instructions
Read information Sheet 1.1 on stocks, glazes, Read and understand the Information Sheet
essences required for menu items. 1.1 on stocks, glazes, essences required for
menu items.
Answer Self Check 1.1
Compare to Answer key
Trainers demonstrate on How to Prepare Listen and watch to teacher’s
a White Stock Demonstration 1.1 on How to Prepare a
Perform Task Sheet 1.1 on How to Stocks
Prepare a White Stock
INFORMATION SHEET NUMBER 1.1

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Learning Objective:
 Able to define the term pasta. Explain the manufacturing process of pasta.
Mise en place
One of the most essential
tools in the culinary world is
preparation. Without it you
can easily get lost in the
cooking process.
To stress the importance of
being prepared the French
use the term Mise en place
, which literally
means “everything in its
place.” This means that
everything you will need to
make your dish needs to be
ready and within reach
before any cooking begins.
The following checklist will help you achieve mise en place and are ready to cook.
1. Clean your kitchen.

While this may seem obvious to some, it is a known fact that most home kitchens would never
pass a Board of Health inspection. And yet, most of us would never think of eating in a
restaurant with anything less than a grade of A.
To learn more about how you can clean your home kitchen without spending a lot of money
2. Clean your sink.

Most home cooks never give a second thought to the fact that they use their kitchen sink to
wash dishes, vegetables, and rinse off meat, poultry and fish.
Follow the instructions provided in the link above to properly clean your sink after washing
dishes and handling proteins.
3. Have a plan.
This plan is also called a recipe. Read your recipe from start to finish before doing anything
with your food. If the recipe is in your head, write it down and formulate your own plan.
As you go over your recipe, note the following things: 1) Each ingredient and its quantity; 2)
Required equipment (stove, range top, fryer); 3) Necessary utensils (knives, spoons, spatulas,
strainers, bowls); 4) Cooking temperatures and cook times; 5) Special techniques used for

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prepping and cooking (cleaning of seafood, deboning poultry or whether the food is poached,
baked, fried or grilled); 6) Plating requirements (serving dishes, plates, bowls).
4. Purchase your ingredients. Depending on the recipe this can sometimes require a bit of
research and a little extra effort. For example, when I cook Asian food I often have to make a
trip to a special market.
Other times a recipe might call for an ingredient that is common to one region of the country
or the world, but not where you live. In cases like this you may have to find out what
contribution that ingredient makes to the dish and find an appropriate substitute.
Become familiar with the specialty food stores in your area and take some time to educate
yourself on any unfamiliar ingredients. Also, build relationships with the people who work in
these specialty stores. Your genuine interest in their foods will demonstrate a respect for both
them as a people as well as their culture. The educational experience you will get in return will
be priceless.
5. Prepare your tools. The importance of having the right tool for the right job cannot be
overstated. A butcher who uses a knife that is not well sharpened might as well be using a
butter knife. Both are ineffective.
Believe it or not, a sharp knife is a safe knife so make sure that your knives are sharpened
regularly. Also, it is good to have both wooden and metal spoons. Metal spoons can scrape off
burnt food stuck to the bottom of a pot which will in turn contaminate the flavor of your dish.
Wooden spoons are less likely to do this.
Something else to consider is whether or not you have the right size cookware. Some foods
need more room to cook than others. Using the right size pan can make all the difference
between your food tasting good and tasting great. Keep in mind too that if you cook with non-

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stick pots and pans, wooden spoons, rubber spatulas, and rubber-tipped tongs should be the
only utensils you use. Metal utensils will scrape off the non-stick coating and render the pan
useless.
6. Prepare your marinades. Nothing enhances the flavor of food better than letting it marinate
before cooking it. However, if you do not plan for the amount of time it will take to marinate
your food, you could end up wasting your time as well as your ingredients.
Not all foods need to be marinated for the same amount of time. Beef and pork can sometimes
marinate for as long as a week or more, depending on the age and size of the product. Poultry
on the other hand only needs to be marinated for as little as an hour and up to 24-48 hours,
but usually no more.
Fish and vegetables can take even less time. Rarely do I marinate fish for more than an hour or
two, and vegetables often need only a few minutes to absorb any extra flavor. Quite often, it is
enough to simply baste vegetables with olive oil or some kind of flavored oil to give them a
little extra flavor when cooking them on a grill.
7. Prep your food. Nothing will make you run

behind in the cooking process like trying to prep
your food on the fly. Take the time to wash peel
and cut up your vegetables before you begin to
cook. This includes preparing all your aromatics
like fresh herbs, garlic, and ginger.
If you do not have separate prep sinks for your
proteins and vegetables, process your vegetable
first. Only after you have finished with your
vegetables should you start working with your
proteins. This is the time to remove your meat from its marinade, debone or fillet anything not
being marinated, and cut your meat into appropriate sized pieces. As always, be sure to clean
any contaminated surfaces immediately after you have finished using them.
8. Measure all of your ingredients. Some of this measuring can be done when you prep your
meats and vegetables. But other ingredients like salt, pepper, milk, cream, sugar, eggs, and
flour, just to name a few, will have to be measured as well. Taking the time to do this in
advance will reduce your chances of adding the wrong ingredient or the wrong amount.
9. Preheat. Preheating is not limited to just warming up the oven before something is baked.
Does your recipe require you to boil something? If so, fill an appropriate sized pot full of water
and bring it up to temperature taking note of any amount of salt that might need to be added
to it.
If your food needs to be fried, make sure your oil is clean and at the right level before
preheating it Most fried foods need to be cooked in oil that is somewhere around 350 degrees
Fahrenheit. An instant read digital thermometer is the way to determine the temperature of
your oil, but if you do not have one a candy thermometer works just as well.

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10. Organize your help. About two months ago I took on an impromptu catering job that went
horribly wrong because I did not have enough help in the kitchen. There are reasons why Chefs
have Sous Chefs; sometimes you just need the help. Don’t be so proud of your culinary skills or
your food that you refuse to share the glory of the meal with another person. There is no glory
in food that is poorly prepared because you did not have the time to do the job right.
KITCHEN CHECKLIST
Work Smart
Before starting, read the recipe all the way through. Then preheat the oven, if necessary.
Make sure you have the ingredients and gear you need and get it all out.
Before you start cooking, prep all the ingredients according to the recipe instructions. (This is
called mise en place.)
Work Safely
Position the handles of pots and pans over the counter or the stove to prevent accidents.
Place a damp kitchen towel under your cutting board to prevent the board from slipping.
Wash your hands and any boards and knives that have come into contact with raw meat
immediately to prevent cross contamination.
Work Clean
Keep a kitchen towel close at hand for wiping dirty hands and handling hot pans.
Wipe down cutting boards as you go: Once you chop the parsley, give it a swipe, then start on
the garlic.
Work near a trash can or keep a “trash bowl” in the prep area to dispose of trimmings and
peels.

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SELF-CHECK NUMBER 1.1
True or False: Write Letter T if the statement is Correct and F if the statement is wrong.
____1. Position the handles of pots and pans over the counter or the stove to prevent
accidents.
_____2. Preheating of oven, is not necessary.
_____3. Keep a kitchen towel close at hand for wiping dirty hands and handling hot pans.
_____4. Before you start cooking, prep all the ingredients according to the recipe instructions.
_____5. Don’t wash your hands and any boards and knives that have come into contact with
raw meat immediately to prevent cross contamination.

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ANSWER TO SELF-CHECK 1.1
1. T
2. F
3. T
4. T
5. F

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TRAINING ACTIVITY MATRIX
MODULE TITLE : Preparing Starch Dishes

NAME OF THE STUDENTS:_____________________________________________
Facilities/ Tools and Date and

Training Activity Staff Venue
Equipment Time
1. Read information
Learning
Information
Sheet 1.1 on Mise Trainer sheet/hand outs
Resource 1hour
area
en Place
1. Listen to teacher’s
Ppt presentation Contextual
presentation 1.1 on OHP learning area
Trainer Computer 1 hour
Performing Mise En
Place
Contextual
2. Answer Self Check Test Questionnaires learning area
Trainer 40minutes
1.1
3. Compare to model Trainer Test answer key Contextual

learning area 20min.
answer
LEARNING GUIDE

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Learning Outcome 2: Prepare Starch Dishes
Learning Steps Resources
1. Read information Sheet 2.1 on  Information sheet 2.1
Preparing Starch Dishes  Ppt presentation 2.1
2. Listen to teacher’s Presentation 2.1 on  LCD projector
Preparing Starch Dishes

 Task Sheet 2.1
3. Trainers demonstrate on How to
 Task Sheet 2.2
Prepare Pasta Carbonara and Potato
 Kitchen Equipment
Salad
 Kitchen Tools
4. Perform Task Sheet 2.1 on How to
 Kitchen Supplies and materials
Make Pasta Carbonara
5. Perform Task Sheet 2.2 on How to  Required Ingredients
Prepare Potato Salad  Evaluation Sheet
6. Instructor evaluation performance

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STARCH DISHES
Starchy foods are our main source of carbohydrate, and

play an important role in a healthy diet.
Low-carb diets
Low-carbohydrate (low-carb) diets usually involve cutting out

most starchy foods. These diets tend to be high in fat, and
eating a high-fat diet (especially saturated fatfrom foods such
as meat, cheese and butter) could increase your risk of heart
disease. Low-carb diets could also restrict the amount of
fruit, vegetables and fibre you eat, so try to ensure starchy
foods make up about a third of your diet.
For information and advice about healthy weight loss, see Lose weight.Starchy foods such as
potatoes, bread, cereals, rice and pasta should make up about a third of the food you eat.
Where you can, choose wholegrain varieties, or eat potatoes with their skins on for more fibre.
Starch is the most common form of carbohydrate in our diet. We should eat some starchy
foods every day as part of a healthy balanced diet.
Data published by the National Diet and Nutrition Survey, which looks at food consumption in
the UK, shows that most of us should be eating more starchy foods.
Why do you need starchy foods?

Starchy foods are a good source of energy and the main source of a range of nutrients in our
diet.
As well as starch, they contain fibre, calcium, iron and B vitamins.
Some people think starchy foods are fattening, but gram for gram they contain fewer than half
the calories of fat. Just watch out for the added fats used when you cook and serve them: this
is what increases the calorie content.
Learn more about fat in Fat: the facts.
Starchy foods and fibre
Wholegrain varieties of starchy foods, and potatoes – particularly when eaten with their skins
on – are good sources of fibre. Fibre can help to keep our bowels healthy and can help us to
feel full, which means we are less likely to eat too much. This makes wholegrain starchy

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foods and potatoes eaten with their skins a particularly good choice if you are trying to lose
weight.
Fibre is only found in foods that

come from plants. There are two
types of fibre:
 Insoluble fibre. The body
can’t digest this type of
fibre, so it passes through
the gut, helping other
food and waste products
move through the gut
more easily. Wholegrain
bread and breakfast
cereals, brown rice, and
wholewheat pasta are good sources of this kind of fibre.
 Soluble fibre. This type of fibre can be partly digested and may help reduce the
amount of cholesterol in the blood. Oats and pulses are good sources.
Tips to eat more starchy foods

These tips can help you to increase the amount of starchy foods in your diet.
 When you choose wholegrain varieties, you’ll also increase the amount of fibre you
are eating.
 Porridge is perfect as a warming winter breakfast.
 Whole oats with fruit and yoghurt make a great summer breakfast.
 Opt for wholegrain cereals or mix some in with your favourite cereal.
 Have more rice or pasta and less sauce.
 Try different breads, such as seeded, wholemeal and granary, and go for thick slices.
 Try brown rice: it makes a very tasty rice salad.
 Try a jacket potato for lunch, and eat the skin for even more fibre.
 If you're having sausages and mash, have more mash, some vegetables and cut down
on the number of sausages you eat.

Types of starchy foods

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Below you'll find more detailed information about the nutritional benefits of some of the most
common starchy foods, along with information on storage and preparation from the Food
Standards Agency and the British Dietetic Association.
Potatoes
Potatoes are a great choice of

starchy food, and a good source of
energy, fibre, B vitamins and
potassium.
In the UK we get a lot of our
vitamin C from potatoes because,
although they only contain
between 11–16mg of vitamin C
per 100g of potatoes, we generally
eat a lot of them. They’re good value for money and can be a healthy menu choice.
Potatoes are a healthy choice when boiled, baked (jacket potatoes), mashed or roasted with
only a small amount of fat and no added salt. French fries and other chips cooked in oil or
served with salt are not a healthy choice.
Although a potato is a vegetable, in the UK we mostly eat them as the starchy food part of a
meal. Because of this, potatoes don't count towards your five portions of fruit and vegetables a
day, but they can play an important role in your diet.
When cooking or serving potatoes, try to go for lower fat (polyunsaturated) spreads or
unsaturated oils such as olive or sunflower oil, instead of butter.
Leave potato skins on where possible to keep in more of the fibre and vitamins. For
example, eat the skin when you're having boiled potatoes or a jacket potato.
If you’re boiling potatoes, some nutrients will leak out into the water, especially if you’ve
peeled them. To stop this happening, only use enough water to cover them, and cook them
only for as long as they need.
Storing potatoes in a cool, dark and dry place will help stop them sprouting. Don't eat any
green or sprouting bits of potatoes.
Rice and grains
Rice and grains are an excellent choice of starchy food. They give us energy, are low in fat and
good value for money.

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There are many types to choose from, including:
 couscous
 bulgur wheat
 all kinds of rice, such as quick-cook, arborio, basmati, long grain, brown, short grain
and wild
As well as carbohydrates, rice and grains contain:
 protein, which the body needs to grow and repair itself
 fibre, which can help the body get rid of waste products
 B vitamins, which help release energy from the food we eat, and help the body to
work properly

Rice and grains, such as couscous and bulgur wheat, can be eaten hot or cold and in salads.
There are a few precautions you should take when storing and reheating cooked rice and
grains. This is because the spores of some food poisoning bugs can survive cooking.
If cooked rice or grains are left standing at room temperature, the spores can germinate. The
bacteria multiply and produce toxins that can cause vomiting and diarrhea. Reheating food
won't get rid of the toxins.

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Therefore, it's best to serve rice and grains when they've just been cooked. If this isn't possible,
cool them within an hour after cooking and keep them refrigerated until reheating or using in a
cold dish.
It's important to throw away any rice and grains that have been left at room temperature
overnight.
If you aren't going to eat rice immediately, refrigerate it within one hour and eat within 24
hours. Don't reheat rice and grains more than once.
Follow the "use by" date and storage instructions on the label for any cold rice or grain salads
that you buy.
Bread
Bread – especially wholemeal, granary, brown and seeded

varieties – is a healthy choice to eat as part of a balanced
diet.
Wholegrain, wholemeal and brown breads give us energy
and contain B vitamins, vitamin E, fibre and a wide range
of minerals. White bread also contains a range of vitamins
and minerals, but it has less fibre than wholegrain,
wholemeal or brown breads.
Some people avoid bread because they think they're
allergic to wheat, or because they think bread is fattening.
But cutting out any type of food altogether could be bad
for your health, because you might miss out on a whole
range of nutrients that we need to stay healthy.
Bread can be stored at room temperature. Follow the
"best before"
date to make sure you eat it fresh.
Pasta
Pasta is another healthy option to base your meal

on. It consists of dough made from durum wheat
and water, and contains iron and B vitamins, as well
as a small amount of sodium (salt). Wholewheat or
wholegrain are healthier alternatives to ordinary
pasta as they contain more fibre. Also, we digest
wholegrain foods more slowly so they can make us
feel full for longer.

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Dried pasta can be stored in a cupboard and typically has a long shelf life, while fresh pasta will
need refrigerating and has a shorter lifespan. Check the food packaging for "best before" or
"use by" dates and further storage instructions.
Cereal products
Cereal products are made from grains. The benefits of eating wholegrain cereals are that they
can contribute to our daily intake of iron, fibre, B vitamins and protein. They can also provide a
slow release of energy throughout the day.
Wheat, oats, barley, rye and rice are commonly available cereals that can be eaten as
wholegrain. This means cereal products consisting of oats and oatmeal, like porridge, and
whole-wheat products are healthy breakfast options.
Barley, couscous, corn, quinoa and tapioca also count as healthy cereal products.
Many cereal products in the UK are refined, with low wholegrain content. They can also be
high in added salt and sugar. When you’re shopping for cereals, check the food labels to
compare the nutrition levels of different products.
Always check the food packaging for "best before" or "use by" dates and for storage
instructions.

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Acryl amide in starchy food
Acryl amide is a chemical that can be found in some starchy foods when they are toasted,
roasted, baked, grilled or fried at high temperatures.
Some studies have suggested that acryl amide could be harmful to our health. The Food
Standards Agency (FSA) recommends that bread should be toasted to the lightest colour
acceptable, and, when chips are made at home, that they are cooked to a light golden colour.
Manufacturers' instructions for frying or oven-heating foods should be followed carefully and,
when roasting or baking root vegetables and potatoes, or baking bread or pastry, it is a good
idea to avoid overcooking or burning.
Boiling, steaming and microwave cooking are unlikely to produce much acryl amide.
When storing potatoes, keep them somewhere dark, cool and dry, and not in the fridge.
Storing potatoes at a very low temperature can increase the amount of sugar they hold, which
could lead to higher levels of acryl amide when they are cooked.
ACTIVITY SHEET NUMBER 2.1
Prepare Starch Dishes

TASK TITLE:

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OBJECTIVES:
Students will be able Prepare Pasta Carbobara
TOOLS AND  Electric, gas or induction ranges

 Ovens, including combi ovens
EQUIPMENT  Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline
TOOLS
- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets

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SUPPLIES AND 2 eggs
MATERIALS:
1/4 cup Cream or Heavy Cream (Whipping Cream)
1/3 cup Parmesan
Fresh diced Parsley or dried flakes
1/4 tsp. Salt
1/2 tsp Red Pepper flakes
*(I doubled the Sauce recipe, and it was perfect)
1/2 lb. bacon
3 mushrooms chopped (opt)
1 small onion chopped (opt)
1/2 pound pasta
PROCEDURE:
How to Prepare Pasta Carbonara
1. Beat the eggs, cream, Parmesan, parsley, salt

and the red pepper together in a bowl. I just
used a fork.
2. Fry the bacon until crisp, then crumble and set
aside.
3. With 1 -2 Tbsp. bacon grease, sauté the onion
and the mushrooms until the onions are
translucent and golden.
4. Drain the pasta and while still warm, add to the
onions and mushrooms.
5. Pour cream mixture into the pasta, and stir over
low heat for one to two minutes.
PRECAUTIONS
It is important to insure the safety of the students in
:
preparing and cutting ingredients, using of stoves and
presence of hot surface.
ASSESSMENT
METHOD  Interview (oral/ questionnaire)
 Observation

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 Demonstration of Practical Skills

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PERFORMANCE CRITERIA 2.1
DEMONSTRATION ON HOW TO PREPARE PASTA CARBONARA
NAME OF THE STUDENTS:_____________________________________
PROCEDURAL STEPS YES NO

1. Beat the eggs
2. Fry the bacon until crisp
3. With 1 -2 Tbsp. bacon grease
4. Drain the pasta and while still warm
5. Pour cream mixture into the pasta

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ACTIVITY SHEET NUMBER 2.2
Prepare Starch Dishes

TASK TITLE:
OBJECTIVES:
Students will be able Prepare Potato Salad
TOOLS AND  Electric, gas or induction ranges

 Ovens, including combi ovens
EQUIPMENT  Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry pan
 Steamers
 Baine marie
 Mandoline
TOOLS
- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints

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toque,
caps,
hairnets
 2 lbs. potatoes (5 to 6 medium), peeled and cut into

SUPPLIES AND 3/4-inch chunks
MATERIALS:  1 cup Hellmann's® or Best Foods® Real Mayonnaise
 2 Tbsp. vinegar
 1 1/2 tsp. salt
 1 tsp. sugar
 1/4 tsp. ground black pepper
 1 cup thinly sliced celery
 1/2 cup chopped onion
 2 hard-cooked eggs, chopped (optional)
PROCEDURE:
How to Prepare Potato Salad
1. Cover potatoes with water in 4-quart saucepot; bring to

a boil over medium-high heat. Reduce heat to low and
simmer until potatoes are tender, about 10 minutes. Drain
and cool slightly.
2. Combine Mayonnaise, vinegar, salt, sugar and pepper in
large bowl. Add potatoes, celery, onion and eggs and toss
gently. Serve chilled or at room temperature.
PRECAUTIONS
It is important to insure the safety of the students in
:
preparing and cutting ingredients, using of stoves and
presence of hot surface.
ASSESSMENT
METHOD  Interview (oral/ questionnaire)

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 Observation
 Demonstration of Practical Skills

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PERFORMANCE CRITERIA 2.2
DEMONSTRATION ON HOW TO PREPARE POTATO SALAD
NAME OF THE STUDENTS:_____________________________________
PROCEDURAL STEPS YES NO

1. Cover potatoes with water in 4-quart saucepot;
bring to a boil over medium-high heat. Reduce
heat to low and simmer until potatoes are tender,
about 10 minutes. Drain and cool slightly.
2. Combine Mayonnaise, vinegar, salt, sugar and

pepper in large bowl. Add potatoes, celery, onion
and eggs and toss gently. Serve chilled or at room
temperature.

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MODULE TITLE : PREPARING STARCH DISHES


Equipment Time
1. Read information
Sheet 2.1 on Learning

Information
Trainer Resource 1 hour
sheet/hand outs
Preparing Starch area
Dishes
Preparing Starch
Dishes
3. Trainers  Electric, gas
or induction
demonstrate on ranges
 Ovens,
how to Prepare including combi
ovens
Starch Dishes  Microwaves
 Grills and
griddles
 Deep fryers
 Salamanders Practical
Trainer  Food work area 2 hours
processors
 Blenders
 Mixers
 Slicers
 Pans
 Utensils
 Tilting fry
pan
 Steamers

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 Baine marie
 Mandoline
TOOLS
- pots and pans

- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning
materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,
caps,
hairnets
4. Perform task sheet
2.1 on How Prepare Activity Sheet Practical

Trainer work area 5 hours
Pasta Carbonara
5. Perform task sheet
2.2 on How Prepare Activity Sheet Practical

Trainer work area 5 hours
Potato Salad
6. Instructor
evaluation Trainer Evaluation form Practical 1 hour

work area
performance
LEARNING GUIDE

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Learning Outcome 3: Present Starch Dishes
1. Read information Sheet 3.1 on  Information sheet 3.1
Presenting Starch Dishes  Ppt presentation 3.1
Presenting Starch Dishes

 Self check 3.1
3. Answer Self Check 3.1
 Answer to Self check 3.1
4. Compare to Answer key

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TIPS FOR PLATING YOUR FOOD
It’s hard to deny the old adage that “you eat

with your eyes first.” The way food looks
translates directly into our desire to consume it.
Whether you’re a home cook or restaurant chef,
how you plate a meal is an art form that
involves a careful balance of creativity, strategy and cleanliness. But like all artists, your plating
style is uniquely your own. So let your imagination run wild as you consider these 10 tips for
plating like a pro.
1. Pick Your Plate

Consider your plate as your canvas, and your food as your medium. The size, shape and color
of your plate will have a direct impact on the overall appearance of your dish. White is a
popular color choice for a reason; it creates a high contrast
when paired with other colors, which means your food will be
the focus rather than the afterthought.
2. Find a Focal Point

Designate a focal point when plating your dish. More often
than not, the focal point will be the protein, such as a perfectly
grilled steak or simply seared scallops. By focusing on this one
element, other aspects of the dish, such as the accompanying
vegetable or sauce, will play supporting roles to the main
attraction.
3. Create a Clock: Many chefs reference a clock layout when

choosing the placement of the three basic elements to a dish:

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protein, starch and vegetables. For example, the protein should be placed at 2 o’clock, the
starch at 10 o’clock and the vegetables between 3 and 9 o’clock. This layout will vary
depending on your personal preferences, but it helps to create a thoughtful approach to filling
the space on your plate.
4. Contemplate Color: The colors of the foods you’re plating will be the leading determinants
for how to best highlight a dish’s strong points. For example, a
pop of color provided by a tower of green beans or sautéed
kale adds a fresh touch to an otherwise monochrome palate of
chicken and mashed potatoes. Draw attention to the positives
of a meal by juxtaposing bright accent colors with more neutral
tones.
5. Play Up Texture: The texture of food creates an immediate

attraction to the eye, be it the extra-crispy skin of roast
chicken, a creamy dollop of crème fraîche or a shower of
chopped chives. Keep a plate visually stimulating by pairing
such contrasting textures with one another, which also creates
an intriguing textural contrast in each bite.
6. Aim High: Height is a critical component in plating in that it helps to draw the eye up and
toward the focal point of a dish. It’s no surprise that fluffing rather than smashing down foods
makes an overall plate more appealing
7. Odds Rule: Groupings of three, five or seven are naturally more appealing to the eye in that
the lack of balance creates visual interest. Consider the Rule of Odds when plating proteins
such as scallops and shrimp, as well as vegetables such as asparagus and pearl onions.
8. Cleanliness Counts: Keep your
canvas clean by wiping away
stray crumbs or dribbles of
sauce. Such outliers will distract
from the focal point and create
a less polished look to your
plate.
9. Garnish with a Purpose: All

garnishes on a plate should both
have a purpose and be edible.
Do not garnish with a food that
is not included in a recipe. For example, a rosemary-rubbed tenderloin could be garnished with
chopped fresh rosemary, rather than sprigs of parsley, which while edible, don’t create as
much cohesion with the dish.

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10. Embrace the Unattractive: While many foods are visually stimulating, inevitably there are
those that are anything but attractive (think beef stroganoff, hummus, black beans, etc.). Make
the most of what you have by highlighting the colors or textures of each component on the
plate. If all else fails, rely on a relevant, edible garnish to distract from the monochrome nature
of less appetizing foods.

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True or False: Write Letter T if the statement is Correct and F if the statement is wrong.
____1. People eat with eyes first.
_____2. Red plate is a popular color choice for plating.
_____3. Texture of food creates an immediate attraction to the eye.
_____4. Height is not a critical component in plating.
_____5. Cleanliness counts in plating.

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1. T
2. F
3. T
4. F
5. T

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MODULE TITLE : Preparing Egg Dishes


Equipment Time
1. Read information
Sheet 3.1 on Learning

Information 1hour
Trainer Resource
sheet/hand outs
Presenting Egg area
Dishes
Presenting Egg
Dishes
Contextual
Trainer 40minutes
3.1

learning area 20 min.
answer
LEARNING GUIDE

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Learning Outcome 4: Store Starch Dishes
1. Read information Sheet 4.1 on Storing  Information sheet 4.1
Starch Dishes  Ppt presentation 4.1
Storing Starch Dishes

 Self check 4.1
3. Answer Self Check 4.1
 Answer to Self check 4.1
4. Compare to Answer key

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STORING STARCH DISHES
Contamination Prevention
Cleanliness: A clean working environment is essential in the prevention of

contamination in working with pasta and other foods. Be sure to wash hands thoroughly
before handling the pasta dough. The work area, cutting boards, and utensils must be clean. Do
not use the same cutting board for cutting pasta as was used for raw meat or poultry unless it
has been properly washed and dried before using. When you are finished making the pasta, be
sure to clean the work area and all utensils thoroughly. The eggs in the dough are a potential
risk factor for salmonella. Cleaning the area with hot soapy water will help eliminate traces of
the bacteria.
If you have used any type of pasta machine, be sure that you clean it thoroughly when you are
done. Remove all traces of dough. So not use water to clean a hand-cranked machine because
the water will cause the machine to rust and become unusable. See the manufacturer's user
manual for the best way to clean whatever type of machine you use.
Handling: As with any dough that contains raw eggs, fresh egg pasta dough should never be
tasted when it is raw. It is also important that the eggs used in the dough have been handled
and stored properly. Use the freshest eggs possible. Eggs should be stored in the refrigerator in
the carton they were packed in. Eggs should be stored in the coldest part of the refrigerator
where the temperature remains constant. Eggs keep best when they are stored at
temperatures of no higher than 40°F. The ideal temperature range is 33°F to 38°F. Although
salmonella bacteria is not destroyed in temperatures below 40°F, any of the bacteria that may
be present will not grow.

Cooking Safety
Handle all equipment and utensils with care to prevent injuries from happening. Be extra
careful when coming into contact with the blades and dies on the pasta machines. When you
are cutting homemade pasta by hand, be cautious when using sharp knives. If holding the pasta
in place with one hand while cutting with the other, be sure that the fingers on the hand
holding the pasta are turned in towards the palm of the hand rather than pointing towards the
blade of the knife.
When boiling the pasta, use standard safety precautions. Keep pot handles out of the way so
that they don't accidentally get bumped, causing boiling water to be spilled. Use potholders to
protect your hands when handling pots that do not have heatproof handles. When checking
pasta for doneness, be sure to cool the pasta before tasting. Be extremely careful when
pouring boiling water and pasta into the colander for draining. It is best to cook no more than

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one and a half pounds of pasta at one time because that much pasta and the boiling water it
takes to cook it makes it too difficult and unsafe to handle.
Proper Storage
Uncooked dried pasta is stored differently than uncooked fresh or homemade pasta. Cooked
pasta, whether it is dried or fresh, is stored in the same manner. Uncooked and cooked pasta
have several options for storing. The storage options for each are shown below.
Uncooked Pasta
Dried Pasta: Dried pasta 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 temperatures. 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.
Fresh and Homemade 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. 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 be using the pasta the same day as it
is made, you can allow the pasta 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 the pasta will begin to discolor and become damp.
If it is not going to be cooked immediately it
should be place 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 stored in the freezer for 8 or 9
months.
Frozen pasta does not have to be thawed before it is cooked. Just throw the frozen pasta into
boiling water and let it cook. It will need to cook a little long than unfrozen pasta.
Cooked Pasta
Cooked pasta can be stored un sauced 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.

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To store, cook the pasta as you normally would and then rinse with cold water and allow it to
drain well.
Add a small amount of olive oil or butter to

help prevent the pasta from clumping

together while it is stored. Use only enough
oil or butter to lightly coat the pasta.
To refrigerate, place the pasta in an airtight

plastic bag or an airtight container and
place in the refrigerator. To freeze, place in

an airtight plastic freezer bag and press out
as much excess air as possible and place in
the freezer.
If storing sauced pasta, eat within 1 to 2

days to prevent the pasta from absorbing
to 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 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.
Uncooked Rice Storage

Moisture must be kept out of uncooked rice. White rice should be stored in an airtight
container at room temperature. White rice can be stored for up to two years; however, quality

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will diminish after one year. Brown rice should be stored in an airtight container as well. Due to
its higher oil content, brown rice will keep for only six months at room temperature. This time
is increased if brown rice is refrigerated.
Once opened, rice should be removed from manufacturer packaging and placed in an airtight
container. Label and date the container. Cut the cooking directions from the original packaging
and store with the rice to ensure proper preparation.
Cooked Rice Storage
Cooked rice can cause illness if not handled properly. Bacillus cereus can develop and cause
nausea, vomiting and diarrhea if ingested. The bacteria generally form when cooked rice is left
at room temperature for more than two hours.
For safety, immediately refrigerate any leftover cooked rice in a tightly sealed container.
Cooked rice will keep for one week if refrigerated and for six months if frozen. Any ingredients
added to the rice, such as butter, may adjust these times. Rice can be reheated in the
microwave, on stove top or in the oven.
True or False: Write SAFE if the statement is Correct and UNSAFE if the statement is wrong.

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__________1. To store, cook the pasta as you normally would and then rinse with cold water
and allow it to drain well.
__________2. A dirty working environment is essential in the prevention of contamination in

working with pasta and other foods.
__________3. Be sure to wash hands thoroughly before handling Starch Dishes.
_________4. The work area, cutting boards, and utensils must be clean.
__________5. Do use the same cutting board for cutting pasta as was used for raw meat or
poultry unless it has been properly washed and dried before using.

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1. SAFE
2. UNSAFE
3. SAFE
4. SAFE
5. UNSAFE
MODULE TITLE : Preparing Starch Dishes


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Equipment Time
1. Read information
Sheet 4.1 on
Storing Starch Learning

Information
Trainer Resource 1hour
sheet/hand outs
Dishes area
Storing Starch
Dishes
Contextual
Trainer 40 minutes
4.1

learning area 20 min.
answer

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COMPETENCY BASED LEARNING MATERIAL

PREPARE STARCH PRODUCTS

Gateways Institute of Science and Technology

The unit of competency “Preparing Starch Dishes” is one of the competencies of

LO1. Perform Mise en place

LO2. Prepare starch dishes

LO3. Present starch dishes

LO4. Store starch dishes

DIRECTIONS FOR THE USE OF CBLM

Recognition of Prior Learning (RPL)

No. Unit of Competency Module Title Code

UNIT OF COMPETENCY PREPARE STARCH PRODUCTS

NOMINAL DURATION : 24 HOURS

LO1: Perform Mise en place

LO2. Prepare starch dishes

LO3. Present starch dishes

LO4. Store starch dishes

CBLM Date Developed Issued by:

 Types of flavoring agents and its ingredients

CBLM Date Developed Issued by:

INFORMATION SHEET NUMBER 1.1

CBLM Date Developed Issued by:

1. Clean your kitchen.

2. Clean your sink.

CBLM Date Developed Issued by:

CBLM Date Developed Issued by:

7. Prep your food. Nothing will make you run

CBLM Date Developed Issued by:

CBLM Date Developed Issued by:

_____2. Preheating of oven, is not necessary.

CBLM Date Developed Issued by:

CBLM Date Developed Issued by:

MODULE TITLE : Preparing Starch Dishes

Facilities/ Tools and Date and

3. Compare to model Trainer Test answer key Contextual

CBLM Date Developed Issued by:

Learning Steps Resources

1. Read information Sheet 2.1 on  Information sheet 2.1

Preparing Starch Dishes  Ppt presentation 2.1

2. Listen to teacher’s Presentation 2.1 on  LCD projector

Preparing Starch Dishes

5. Perform Task Sheet 2.2 on How to  Required Ingredients

Prepare Potato Salad  Evaluation Sheet

6. Instructor evaluation performance

CBLM Date Developed Issued by:

Starchy foods are our main source of carbohydrate, and

Low-carbohydrate (low-carb) diets usually involve cutting out

Why do you need starchy foods?

CBLM Date Developed Issued by:

Fibre is only found in foods that

Tips to eat more starchy foods

CBLM Date Developed Issued by:

Potatoes are a great choice of

Rice and grains

CBLM Date Developed Issued by:

CBLM Date Developed Issued by:

Bread – especially wholemeal, granary, brown and seeded

Pasta is another healthy option to base your meal

CBLM Date Developed Issued by:

CBLM Date Developed Issued by:

ACTIVITY SHEET NUMBER 2.1

Prepare Starch Dishes

CBLM Date Developed Issued by: