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TLE
Quarter 1 – Module 6:
Cookery 10
TLE Grade 10
Self-Learning Module (SLM)
Quarter 1 – Module 5: Prepare and Cook Starch and Cereal Dishes
First Edition, 2020

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trademarks, etc.) included in this module are owned by their respective copyright holders.
Every effort has been exerted to locate and seek permission to use these materials from their
respective copyright owners. The publisher and authors do not represent nor claim ownership
over them.

Development Team of the Module

Writer: Farahnaz D. Mama, Annabelle C. Zape, Arjean T. Villanueva, Jaime G. Vacaro,
Sandee Annie M. Bayeta, Ma. Agnes C. Romuar, Farhana S. Mastura,
Narda U. Kasan, Alma Adelma P. Bustamante
Editors (Language/Social Content): Rachelle T. Amando, Ed.D
Reviewers: Belinda L. Distor, Ed.D
Illustrator: Geunicar A. Perez, MAELT
Layout Artist: Geunicar A. Perez, MAELT
Cover Art Designer: Ian Caesar E. Frondoza
Management Team: Allan G. Farnazo, CESO IV – Regional Director
Fiel Y. Almendra, CESO V – Assistant Regional Director
Concepcion F. Balawag, CESO V - Schools Division Superintendent
Edgar S. Sumapal - Assistant Schools Division Superintendent
Gilbert B. Barrera – Chief, CLMD
Arturo D. Tingson Jr. – REPS, LRMS
Peter Van C. Ang-ug – REPS, ADM
Gilda Orendain – REPS-EPP/TLE
Pancho G. Balawag, Ed. D - CID Chief
Engr. Reynaldo SE Villan - EPS In Charge of LRMS
Vivencio O. Aniñon, Ed.D - Division ADM Coordinator
Belinda L. Distor,Ed.D – EPS-EPP/TLE/TVL

Printed in the Philippines by Department of Education – SOCCSKSARGEN Region

Office Address: Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax: (083) 2288825/ (083) 2281893
E-mail Address: region12@deped.gov.ph
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TLE
Quarter 1 – Module 6:
Prepare and Cook Starch and
Cereal Dishes
Introductory Message
For the facilitator:

Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!

This module was collaboratively designed, developed and reviewed by educators both
from public and private institutions to assist you, the teacher or facilitator in helping
the learners meet the standards set by the K to 12 Curriculum while overcoming
their personal, social, and economic constraints in schooling.

This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration their
needs and circumstances.

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

Focus on what the learners can do

rather than what he/she cannot do
and build on his/her strengths.

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

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For the learner:

Welcome to the TLE Grade 10 Self-Learning Module (SLM) on Cookery!

The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a learner
is capable and empowered to successfully achieve the relevant competencies and
skills at your own pace and time. Your academic success lies in your own hands!

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

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in the
module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.

What’s In This is a brief drill or review to help you link

the current lesson with the previous one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such as a
story, a song, a poem, a problem opener, an
activity or a situation.

What is It This section provides a brief discussion of the

lesson. This aims to help you discover and
understand new concepts and skills.

What’s More This comprises activities for independent

practice to solidify your understanding and
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to process
what you learned from the lesson.

What I Can Do This section provides an activity which will

help you transfer your new knowledge or skill
into real life situations or concerns.

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 Assessment This is a task which aims to evaluate your
level of mastery in achieving the learning
competency.

Additional Activities In this portion, another activity will be given

to you to enrich your knowledge or skill of the
lesson learned. This also tends retention of
learned concepts.

Answer Key This contains answers to all activities in the

module.

At the end of this module you will also find:

References This is a list of all sources used in developing

this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning and
gain deep understanding of the relevant competencies. You can do it!

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you master
on preparing and cooking starch and cereal dishes. The scope of this module permits
it to be used in many different learning situations. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.

The module covers the lesson namely:

 Learning Outcome 2: Prepare and Cook Starch and Cereal Dishes

After going through this module, you are expected to:

1. identify the factors affecting starch paste viscosity and starch gel strength;

2. Identify principles in cooking cereals; and

3. Cook starch and cereal dishes.

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 What I Know

As part of your initial activity, you will be challenged to dig deeper on your
knowledge and previous experiences on the topic.
Pre-Test
Direction: Write true id the statement is correct and false if it is incorrect.
1. Al dente means “to the tooth”.
2. Scorching is due to ungelatinized starch.
3. Cooking time depends on the shape of the pasta
4. Cooking time is the same for all types of pasta.
5. Observe carefully the correct proportions of cereals, water and salt.

Lesson Cookery: Prepare and Cook

5 Starch and Cereal
Dishes

What’s In

Identification:
1. It is the process of forming dextrin.
2. The sum of changes that occur in the first stages of heating
3. Starch granules in a moist environment.
4. The resistance to flow, increase in thickness or consistency.
5. Oozing of liquid from gel when cut and allowed to stand.
6. Starches undergo during cooking or processing and during storage of
food.

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 What’s New

One of the properties of starch is viscosity which is the resistance to

flow of starch and modified starch paste. In the preparation and cooking of
starch and cereal dishes, factors affecting starch paste viscosity and starch
gel strength should be considered.

What is It

Factors Affecting Starch Paste Viscosity and Starch Gel Strength

Stress or other factor. Stirring Amount and Type. This is a gelatinized
cornstarch dispersion that is likely to break; the granules broke apart due to
stirring.
Kind and Amount of Starch. Certain type of starch will influence the
characteristics of the starch paste viscosity and gel strength. Generally
speaking, with "native starches" the greater the amount of amylopectin the
more viscous the starch paste, whereas, the greater the amount of amylase,
the firmer the gel is (greater the gel strength).
Heating rate. The faster starch-water dispersion is heated; the thicker it
will be at the identical endpoint temperature.
Endpoint Temperature

undergo optimum gelatinization.

d starch will not attain optimum starch paste
viscosity or gel strength.

strength because the swollen granules fragmented with stirring and/or

imploded due to the extensive loss of amylase from the granule.
Cooling and storage conditions

necessary for the three dimensional structure.

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 align too
much and become too close together and the liquid portion will not be trapped
in the micelles. In both instances there will be weeping and syneresis (the
contraction of a gel accompanied by the separating out of liquid.).
Ingredients added (acid, enzyme, sugar, fat and emulsifiers
a. Addition of acid or enzyme can also cause dextrinization (the
process of forming dextrins).
– a pale powder obtained from starch, used mainly as an
adhesive.
kalamansi pudding or pie, if the juice is added early in the
gelatinization process, dextrinization of the starch will occur resulting in
decreased viscosity and gel strength.

us or form less
firm gel.

delayed or inhibited.

added to water won‘t be available for gelatinization. The kind of sugar used
also affect viscosity.
‖ the starch granules so
that water will not penetrate as readily during the gelatinization process.
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.

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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.
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.

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• 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.
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
for service later prevent sticking, cover, and hold in warmer.
To serve as part of a Cook pasta a day ahead so it will be chilled when
salad 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.

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 To cook a day ahead for Drain and cover with cold water just long
service in a heated dish 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.

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.
2. 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.
3. Food Preparation and Cooking

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 -seasoned preparations

4. Safe temperature
Do not leave cooked food at room temperature for more than two
hours

below 5 degree Celcius within four hours.

rigerator.

-
point

What’s More

Identification: Identify the terms and factors affecting starch paste viscosity and starch
gel strength.

1. It is the faster starch-water dispersion.

2. It is state of being thick, sticky, and semifluid in consistency.
3. The construction of a gel accompanied by the separating out of liquid.
4. It is a pale powder obtaining from starch, used mainly as an adhesive.
5. It is an ingredients added to delay or inhibit gelatinization of starch.

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 What I Have Learned

You did a great job in the previous activities! Now, it is time to process
what you have learned from the lesson.
Directions: Collect at least 10 different recipes of starch and cereal dishes
and compile it using any kind of paper, any decorating materials, glue, and
coloring materials.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
5 Compiled properly (10) recipes of starch and cereal dishes in a very
attractive manner
4 Compiled properly (8-9) recipes of starch and cereal dishes in an attractive
manner
3 Compiled properly (6-7) recipes of starch and cereal dishes in simple
manner
2 Compiled properly (5) recipes of starch and cereal dishes in simple manner
1 Compiled less than 5 recipes of starch and cereal dishes in disorganized
manner

What I Can Do

Write A if the guideline in for food handlers B for Kitchen Facilities C for
Food Preparation and Cooking, D if it is for Safe Temperature.

________1. Cover the food properly.

________2. Provide garbage receptacle for proper waste disposal.
________3. Observe personal hygiene at all times.
________4. Do not store food too long even in the refrigerator.
________5. Avoid handling food if you are sick

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 Assessment

Fill in the blank:

Read each statement below and fill in the blank/s with the correct answer.

1. Pasta shapes with holes or ridges, such as wagon wheels or rotini are
perfect for _______ sauces.
2. The ______ and fuller the pasta shape, the longer the cooking time.
3. An Italian phrase that means “ to the tooth “ called ___________.
4. The volume of pasta increases ________ times during cooking.
5. Following the ______ will lead you to cook pasta correctly.

Additional Activities

Write S if it is one of the common problems in starch cookery and C if it is

principles in cooking cereals.

1. Raw starch flavour.

2. Weak gel
3. Using a double boiler.
4. Thinning of gel
5. Serve attractively
6. Serve attractively
7. Skin formation
8. Scorching
9. Watch time by the clock
10. Cook at 212 Degree Fahrenhei

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Additional activity
1. S Assessment
2. S 1. Chunkier
2. Bigger
3. C 3. Al dente
4. 2 to 2 1/2
4. S 5. Recipe
5. C
6. C
7. S
8. S
9. C
10. C
Pre test
What I can do Whats more 1. True
1. C 1. Heating rate 2. False
2. B
3. A 2. Viscosity 3. True
4. D
3. Syneresis 4. False
5. A
4. Dextrin 5. true
5. sugar
Answer Key
References
Learning Manual Cookery G10

Online link:

www.mybluprint.com
www.countryliving.com

www.insider.com

Disclaimer
This Self-learning Module (SLM) was developed by DepEd SOCCSKSARGEN
with the primary objective of preparing for and addressing the new normal.
Contents of this module were based on DepEd’s Most Essential Learning
Competencies (MELC). This is a supplementary material to be used by all
learners of Region XII in all public schools beginning SY 2020-2021. The
process of LR development was observed in the production of this module.
This is version 1.0. We highly encourage feedback, comments, and
recommendations

For inquiries or feedback, please write or call:

Department of Education – SOCCSKSARGEN

Learning Resource Management System (LRMS)

Regional Center, Brgy. Carpenter Hill, City of Koronadal

Telefax No.: (083) 2288825/ (083) 2281893

Email Address: region12@deped.gov.ph

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