Saint Paul’s School of Ormoc Foundation, Inc.

Apitong St., Brgy. Punta, Ormoc City

(053) 255-4712 | getinfo@spsormoc.edu.ph
JUNIOR HIGH SCHOOL DEPARTMENT | S.Y. 2021-2022

LEARNING MODULE IN TLE 9

First Quarter | Week 3

Name: Section:
Teacher:

CHAPTER 1 LESSON
COOKERY1

Topic: Prepare Cereals and Starch Dishes (CD)

OBJECTIVES

Upon completion of this lesson, the learners are expected to

▪ determine the sources and kinds of starch and cereals (TLE_HECK9- 12CD-If-5);
▪ identify the function of starch and application in Filipino Dishes (TLE_HECK9-
12CD-If-5); and
▪ cook various types of starch and cereal dishes (TLE_HECK9- 12CD-Ig-i-6).

INTRODUCTION

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 kinds of cereal in the world. 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

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 ACTIVITIES

Essential Questions:

1. What have you observed in the pictures?

___________________________________________________________________________
___________________________________________________________________________

2. What are cereals and starches?

___________________________________________________________________________
___________________________________________________________________________

3. What do we make out of them?

___________________________________________________________________________
___________________________________________________________________________

Activity 1 “Fill Me Up”

A. Direction: Fill out the circle by writing the sources of starch.

______ ______
______ ______
_ ______

______ Sources of ______

______ Starch ______
_ _

______ ______
______ ______
_

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 B. Direction: Choose the correct answer from the words in the box. Write your
answer on the space provided for each item.

Native Starch Modified Starches Purified starch Amylose

Amylopectin Gelatinization Viscosity Retrogadation
Syneresis Dextrinization Hydrolysis

_______________________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.
_______________________2. It refers to the starches as originally derived from its plant source.
_______________________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.
_______________________4. It may be separated from grains and tubers by a process called wet
milling.
_______________________5. It has a highly branched, bushy type of structure, very different from
the long, string-like molecules of amylose.
_______________________6. Starches that have been altered physically or chemically, to modify
one or more of its key chemicals and/or physical property.
_______________________7. The resistance to flow; increase in thickness or consistency.
_______________________8. It is the process of forming dextrin.
_______________________9. 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. 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

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 C. Direction: Encircle the different functions of starch application in Filipino dish. (10 pts)

S T A B I L I Z I N G V
D U C T I N G F D B N C
T A R G E V B G S G M E
E S G N I L L I F N P R
U G Y I G N I D N I B U
L H U T W C N H A L O T
I K I A Q X M J Q L I S
D L O O A Z L K W E U I
T H I C K E N I N G Y O
C O L O R I N G E R T M

Activity 2
A. Directions: Identify the function of starch and application in Filipino Dishes. Write your answers
on a space provided.

Functions of Type of Food

Recipes
Starch Preparation
Sauces, Gravies, Pie Sauces: Sweet sour, lechon, lumpia,
fillings and soups kare-kare, palabok
1.
Pie filling: mango, buko, apple,
pineapple
Soups: Arrozcaldo, cream soups.

Puddings, kakanin Bread pudding, majaBlanca, sapin-sapin,

2. kutchinta, cassava bibingka

Meat loaves and meat Luncheon meat, hot dogs, Vienna

3. emulsions sausage, chicken nuggets, chicken balls,
Ukoy, tempura
Beverage, syrup, salad Chocolate drinks, fruits
4. dressing drinks, yogurt drinks,
cooked dressings

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 Cake fillings, candies Cake rolls, cream fillings
5.

Breads, confectionery, Pan de sal, Biscuits, candies, espasol

6. pastries

Baking powder, Cupcake

7.

REFERENCES

Academia. (n.d.). Retrieved from www.academia.edu:

https://www.academia.edu/29846618/LM_Cookery_Grade_10
Katheat. (n.d.). Retrieved from www.katheats.com: https://www.katheats.com/easy-baked-eggs-red-
pepper-power-greens-cheese
Lovebakes. (n.d.). Retrieved from www.lovebakesgoodcakes.com:
https://www.lovebakesgoodcakes.com/ziplock-omelets/
Manusmenu. (n.d.). Retrieved from www.manusmenu.com: https://www.manusmenu.com/ham-and-
cheese-frittata-roll

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