10

Prepare starch and cereal

dishes
Learner’s Module in Technology and
Livelihood Education-Cookery 10
Quarter 1 ● Module 6

IMELDA M. COSME
Developer
Department of Education ∙ Cordillera Administrative Region

NAME: ______________________ GRADE AND SECTION: ___________

TEACHER: ___________________ SCORE: ________________________
 Republic of the Philippines
DEPARMENT OF EDUCATION
Cordillera Administrative Region
SCHOOLS DIVISION OF CAR
Wangal, La Trinidad, Benguet

Published by:
DepEd Schools Division of Baguio City
Curriculum Implementation Division

COPYRIGHT NOTICE
2020

Section 9 of the Presidential Decree No. 49 provides:

“No copyright shall subsist in any work of the Government of the Philippines.
However, prior approval of the government agency of office wherein the work is
created shall be necessary for exploitation of such work profit.”

This material has been developed for the implementation of K-12 Curriculum
through the Curriculum Implementation Division (CID)-Learning Resource
Management and Development System (LRMDS). It can be reproduced for
educational purposes and the sources must be acknowledged. Derivatives of the work
including creating an edited version, an enhancement or a supplementary work are
permitted provided all original work is acknowledged and the copyright is attributed.
No work may be derived from this material for commercial purposes and profit.

ii
 PREFACE

This module is a project for the Curriculum Implementation Division particularly

the Learning Resource Management and Development Unit, Department of
Education, School Division of CAR which is in response to the implementation of the
K to 12 Curriculum.

This Learning Material is a property of the Department of Education-CID,

School Division of CAR. It ais to improve students’ performance specifically
Technology and Livelihood Education-Cookery.

Date of Development : August, 2020

Resource Location : DepEd Schools Division of Baguio City
Learning Area : Technology Livelihood Education
Grade Level : 10
Learning Resource Type : Module
Language : English
Quarter/Week : Quarter1/week 6
Learning Competency : LO2. Prepare starch and cereal dishes
Learning Code : TLE_HECK9-12CD-Ig-i-6
2.1 cook various types of starch and cereal
dishes
2.2 prepare sauces and accompaniments of
selected starch and cereal products follow
safety and hygienic practices while working
in the kitchen

iii
 ACKNOWLEDGEMENT

The developer wishes to express her gratitude to those who help in the
development of this learning material. The fulfillment of this learning material would
not be possible without the support, assistance and contributions of ideas of people
behind me.

To my loving and supportive family here and abroad, my sincere thanks to all
you all for your moral support in the crafting of this learning module. To my friends and
colleagues in our school for partaking your knowledge and skill as I developed this
learning resource. I would also like to extend my grateful appreciation to the office of
DepEd Division of Baguio City for this endeavor as module writers.

Development Team
Author/s: Imelda M. Cosme
Layout Artist: Altea E. Ramos

School Learning Resources Management Committee

Brenda M. Cariño School Principal
Claire D. Herman Subject/ Learning Area Specialist
Sherwin Fernando School LR Coordinator

Quality Assurance Team

Mary Jane N. Malihod EPS – T.L.E
Niño M. Tibangay PSDS – BCNHS District

Learning Resource Management Section Staff

Loida C. Mangangey EPS – LRMDS
Victor A. Fernandez Education Program Specialist II - LRMDS
Christopher David G. Oliva Project Development Officer II – LRMDS
Priscilla A. Dis-iw Librarian II
Lily B. Mabalot Librarian I
Ariel Botacion Admin. Assistant

CONSULTANTS

JULIET C. SANNAD, EdD

Chief Education Supervisor – CID

SORAYA T. FACULO, PhD

Asst. Schools Division Superintendent

MARIE CAROLYN B. VERANO, CESO V

Schools Division Superintendent

iv
 Table of content
Page
Copyright Notice ………………………………………………….……...….… ii
Preface …………………………………………………………………...……. iii
Acknowledgement……………………………………………………. ….…… iv
Table of Contents………………………………………………………………. v
Title Page………………………………………………………………….……. 1
Introduction……………………………………………………………………. 2
What I Need to Know …………………………………………………….…… 3
Learning Objectives
What I Know…………………………………………………………………….. 4
What’s In……………………………………………………………….…….….. 5
What’s New………………………………………….…………………...……... 6
What Is It……………………………………...…………...…………………… 7
Enrichment Activities
What’s More…………………………………………………………..……….. 13
What I Have Learned……………………………………….………...……… 15
What I Can Do………………………………………………….….……….… 16
Activity1: Performance Task
Activity2: Picture Diagram
Assessment ………………………………………………. …..……………… 20
Additional Activities……………………………………………….…………… 21
Answer Key……………………………………………………………………. 22
Reference Sheet…………………………………………………...…….……. 24

v
Prepare Starch and Cereal
Dishes
Learner’s Module in Technology and
Livelihood Education-Cookery 10
Quarter 1 ● Module 6

IMELDA M. COSME
Developer
Department of Education ∙ Cordillera Administrative Region
 Introduction

For the Facilitator:

This learning module is created for the learner. Parents/guardian/elder

siblings kindly render time in monitoring and see the progress of learning.
Please facilitate the module and let the learner comply with independent
learning as much as possible. The module contains Pre-assessment, lesson
proper and activities that will lead to the understanding of the lessons.

For the Learner:

This module is design for an independent learner. The parts of this

module are pre-assessment test, lesson proper, generalization, application and
Post assessment. You are task to fallow and be guided with the stages when
working with this module, do not skip any parts unless stated in the direction. To
use this module the learner is ask to read carefully, follow instructions and find
time to enjoy learning.

Below is a guide on the parts of the learning modules which you need to
understand as you progress in reading and analyzing content.
ICON LABEL DETAIL
What I need to know This contains the learning objectives which you
need to accomplish.

What I know This evaluates what you know about the lesson
you are to learn.
What’s In This connects the current lesson with a topic
necessary in your understanding
What’s new This introduces the lesson through an activity.

What’s is it This contain the brief discussion of the learning

module lesson.
What’s More These are activities to check your
understanding of the lesson.
What I have Learned This summarizes the important ideas presented
in the lesson.
What can I do This is a real-life application of what you have
learned.
Assessment This is a post assessment of what you have
learned.
Additional Activities This is an activity that will strengthen your
knowledge about the lesson.

2
 What I need to know

This module was designed and written with you in mind. It provides information
and lessons that will help you prepare different starch and cereal dishes. It covers
different learning situations suited to all learners. The language used recognizes the
diverse vocabulary level of students. The lessons are arranged to follow standard
sequence of the course, but the order in which you read them can changed to
corresponds with available textbook you will use.
After going through this module, you are expected to;

1. explain techniques in preparing starch and cereal dishes.

2. determine factors that affects preparation of starch and cereal dishes.

3. show how to prepare and cooked starch and cereal dishes.

3
 What I Know

Modified True or False: Direction: Read statement below and analyze if the is True
or False. When the statement is correct write true and if it is false underline the idea
that makes the sentence incorrect and give the word/s that will make the statement
true using listed word/s below. Write your answer in the answer sheet for the activity.

Thinning acini de pepe work place counter place

Oil spaghetti macaroni restaurant just after
Cooking process catering water easily cooked

1. It is important that you have to observe personal hygiene, washing of hands

and wear PPE in handling food for cereal and pasta dishes.
2. Maintain highest standards of sanitation and hygiene at all times in the kitchen
or workplace.
3. In practicing safety temperature always consider segregation of waste and
materials to assure free contamination.
4. Reheating of cooked food is considered in commercial establishment as long
they practicing it within 2 hours from the cooking time.
5. Draining pasta is done after 2 minutes of its cooking period with cold running
water will attain al dente texture.
6. Adding salt to the water in cooking pasta will help pasta to keep away from
sticking.
7. The cooking period for al dente among the pasta like linguine, rigatoni, rotini is
10 minutes.
8. Aside from considering size and shapes of pasta when cooking we also have
to know the kind of flour being used to determine the amount of water needed.
9. A small shape of pasta known as ziti is good for soup dish.
10. Al dente an Italian term we use to determine the stage of tenderness in pasta
which means “to the tooth” tender but firm.
11. When cooking starch in uncontrol temperature without stirring the dish usually
scorch which means the starch settle at the bottom of the cooking pan.
12. One good ingredients when cooking starch is baking powder which diluent a
baked product like cupcake.
13. Starches can also act as stabilizer in beverages, syrup and salad dressing by
helping foods remain in an emulsion.
14. Improper cooking and poor serving of starch and cereal dish are largely
responsible for unpopularity of these dishes.
15. Weak gel in starch dish like soup and sauces usually happen when there is too
much starch in the ratio and measures.

4
 What’s In

Guest it Right: Add all the ideas in the images to determine the starch or cereal
product or dish.

1.

+ + = ______________________

2.

+ + + = _______________

3.

+ + = _________________________

4.

+ + = ________________________

5.
+ + + =
_________________

Kare-kare 100 island dressing Carbonara potato-corn soup Bibingka/rice cake

5
 What’s New

Guest the Pair: Below are the different preparation purposes of starch and cereal
as a dish. Select the dish that best describe products or recipe of starch and cereal.
Underline the pair and do the activity using the Answer sheet.
1. Coloring: espasol arroz caldo polvoron

2. Diluent: cupcake shake drinks candy

3. Ducting or coating: kare-kare pandesal dressing

4. Moisture Retainer: cream puff coated fried fish pansit guidado

5. Stabilizer: cake roll taho embotido

6. Pasta Palitaw loaf bread lasagna

7. Cereal: tempura suman cream soup

8. Binder: hotdog yogurt candies

9. Gelling pandesal lumpia Maja blanca

10. Thickening tempura Lechon sauce fishball

11. Miswa Giusado soup Salad

12. Macaroni chips drinks salad

13. Potato flour sauce chips candy

14. Canton dressing sauce saute

15. Light sauce Vermicelli wagon wheel fettuccine

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 What Is It

Prepare and Cooked Starch and

Lesson 1
Cereal Dishes
Factors Affecting Starch Paste Viscosity and Starch Gel Strength

1. 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.
2. 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).
3. Heating rate. The faster starch-water dispersion is heated; the thicker it will be
at the identical endpoint temperature.
4. Endpoint Temperature
A. Each type of starch has a specific endpoint temperature at which it will
undergo optimum gelatinization.
B. Incompletely gelatinized starch will not attain optimum starch paste
viscosity or gel strength.
C. Over gelatinization results in decreased starch paste viscosity and gel
strength because the swollen granules fragmented with stirring and/or
imploded due to the extensive loss of amylase from the granule.
5. Cooling and storage conditions
A. If cooled too fast, the amylase will not have time to form the vital micelles
necessary for the three dimensional structure.
B. If cooled too slowly, the amylase fractions will have a chance to 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).
6. Ingredients added (acid, enzyme, sugar, fat and emulsifiers. Addition of acid or
enzyme can also cause dextrinization (the process of forming dextrins).
A. Dextrin – a pale powder obtained from starch, used mainly as an
adhesive.
B. In making 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.
C. Sugar will delay or inhibit gelatinization of starch.
D. Starch pudding with excess sugar will be less viscous or form less firm
gel.

7
 E. A cake may collapse as the structural contribution of starch is delayed or
inhibited.
F. Decreased starch paste viscosity and gel strength because the sugar
added to water won‘t be available for gelatinization. The kind of sugar
used also affect viscosity.
G. Fat and surfactants, will serve to ―waterproof‖ the starch granules so
that water will not penetrate as readily during the gelatinization process.

Functions of Starch and Application in Filipino Dishes

Functions of starch Type of Food Preparation Recipe

Thickening Sauces Sauces: Sweet sour, Lechon.
Gravies Lumpia. Kare-kare, palabok
Pie fillings Pie filling: mango, buko, apple.
soup Pineapple
Soups: Arroz Caldo, cream
soup
Gelling Pudding Bread pudding, Maja Blanca,
kaknin Sapin sapin, Kutchinta
cassava bibingka
Binding and Filling Meat loaves and meat Luncheon meat, hotdogs,
emulsions Vienna sausage, chicken
nuggets, chicken balls, ukoy
tempura
Stabilizing Beverage, syrup, salad Chocolate drinks, fruit drinks,
dressing yogurt drinks, cooked dressing
Moisture retaining Cake, fillings, candies Cake rolls, cream fillings
Coating or ducting Breads, confectionary, Pandesal, buscuits, candies,
pastries espasol
Diluent Baking powder Cup cake
coloring Toasts, bread crumbs Polvoron, Lechon sauce. Kare-
care 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.).

8
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.

https://www.google.com/search?q=italian+pasta+types&tbm=isch&rlz=1C1RLNS_enPH905PH905&hl=en&sa=X&ved=2ahUKE
wiLnJ-Q7-DrAhVEyIsBHR8fCgsQrNwCKAB6BAgBEGE&biw=1263&bih=578#imgrc=NRC91bfyPPMCxM

9
 Basic Principles in Preparing Pasta
A. 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:
1. Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect
for chunkier sauces.
2. Thin, delicate pastas, such as angel hair or vermicelli, are better served with
light, thin sauces.
3. Thicker pasta shapes, such as fettuccine, work well with heavier sauces.
4. 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.

B. 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.

C. 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 right away.

D. 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.

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 Suggestions for Holding Pasta

To serve immediately Drain, add sauce and serve

To hold for a short timeDrain, toss with small amount of oil to prevent for sticking,
for service later cover and hold in warmer.
To serve as a part of Cook pasta a day ahead so it will be chilled when
salad combined with the other salad 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 put. Cover and refrigerate
To cook a day ahead Drain and cover with cold water just long enough to cool.
for serve in a heated When pasta is cool, drain and toss lightly with oil to prevent
dish. sticking or drying out. Cover and refrigerate. When it is
time to use the pasta immerse it in boiling water 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

Pasta Name Cooking Time for Pasta name Cooking Time for
al dente al dente
Lasagna 15 minutes Fettuccine and 8 minutes
Rotini
Bow Tie, Wagon, 11 minutes Elbow, Macaroni 6 minutes
and Wheel and noodles
Linguine, Rigatoni, 10 minutes
ziti and Spaghetti

Risk in the preparation and cooking of starch and cereal dishes and other food
A. Food handlers;
B. Kitchen facilities;
C. Food selection and preparation; and
D. Safe temperatures.

Guidelines on proper and safe handling of food

1. Food handlers
a. Undergo training on food safety and obtain medical certificates from the
local/provincial/city/municipal health office.
b. Observe proper hand washing technique
c. Wear complete cooking outfit and use disposable gloves for direct food contact.
d. Observe personal hygiene at all times.
e. Avoid handling food if you are sick.

2. Kitchen facilities
a. Use separate equipment and utensils for handling raw foods
b. Sanitize all surfaces and equipment used for food preparation
c. Clean thoroughly the cutting-boards and work areas after each use
d. Protect the kitchen areas and food from insects, pests and other animals

11
 e. Maintain the highest standards of sanitation in the kitchen at all times
f. Repair immediately broken but still serviceable kitchen tools, utensils and
equipment to be ready for next use
g. Sanitize completely all kitchen utensils especially cups, saucers, flatware after
each use.
h. Provide for adequate space, proper ventilation and window screens in the
area
i. Provide garbage receptacle for proper waste disposal

3. Food Preparation and Cooking

a. Check expiry dates of food commodities bought and those in stock
b. Use iodized salt as a must in salt-seasoned preparations
c. Cover the food properly.
d. Practice segregation of materials
e. Store food properly

4. Safe temperature
a. Do not leave cooked food at room temperature for more than twohours
b. Refrigerate promptly all cooked and perishable food preferably below50C
within four hours
c. Do not store food too long even in the refrigerator.
d. Thaw food inside the refrigerator, not at room temperature.
e. Check internal temperature during cooking to assure proper end-point time
and temperature has been met to at least 700C/1650F
f. Reheat cooked food thoroughly to 700C/1650F within two hours

12
 What’s more

Activity: Smart Connect: The table contain words that will answer question in the
preparing starch and cereal dishes. Connect the word by coloring the box nearest
each other to show a flow to answer the queries. Use the answer sheet for this activity.
Question number 1 is answered as an example.

1. This factor is mixing technique which will help the starch to break and result to
gelatinization.
Stir slowly Until avoided
beat frequently burn thickened

2. What should we take consideration when different types of starch are use for
sauces.
amount affects temperature heat
amylopectin viscous increase burn

3. When starch reaches its optimum paste while cooking what is being consider?
extensive end point swollen
loss granule temperature condition

4. When sugar is added to a starch dish what commonly happen to a dish.

attained taste recognize inhibit
flavor improves gelatinization mixture

5. How does fat like oil or butter affects performance of starch in its viscosity.
serves as binder avoid immediately
together waterproof fall penetration

6. These are food preparation for starch as stabilizer?

biscuit breads confectionary toast
dressing beverage syrup shakes

7. The fallowing technique should be considered in cooking cereal.

texture ratio water salt
content bite sugar surface

13
8. How do we practice Italian way of preparing pasta?
cold water immediately tossed
drained minute after cooking

9. How to handled pasta when using it as ingredients?

ahead chewy texture undercooked
reduced cooking time slightly

10. Why so we need to toss oil to pasta when it gets cold?

prevent drying sticking delayed
moist immediately spoilage serving

11. What sauce do we need to prepare for pasta that are with holes and ridges?

light Liquid pasty gel

thin chunky thick sauce

12. Using these pastas are good for heavier sauces.

fettuccine fusellini shell farfalle

elbow penne wheel cavatappi

13. What causes skin formation in starch preparation?

presence along water vinegar

oil surface moisture loss

14. Why do raw starch flavor tastes in sauces of soup?

moderate high temperature correct

Too stirring without water

15. Why do salt added with water in cooking pasta?

temperature heat affects texture

easier cooking increases flavor

14
 What I Have Learned

Activity: Project Planning: Direction: Make your Project plan in cooking cereal or
starch dishes. Use the Guide below to make your plan. Fallow the format to answer
in another paper.

Project Planning: Starch or Cereal Dish

Dish Choices: Maja Blanca
Serving: number 3 or more

A. Recipe Analysis
Ingredients Amount of Process done
needed
Ingredients

Procedure:

No. of Serving:
Budget Proposal
Ingredients Market Price Price per amount of ingredients

Expected Total
Expenses:

15
 What Can I Do

Activity1: Performance Task

Activity2: Picture Diagram

Direction: General Rule

1. Choose a day to perform your Arroz Caldo dish with in the week of the
module accomplishment.
2. Use PPE during the performance.
3. Take a picture of your performance step by step.
4. Provide a hard copy- pictures of Arroz caldo performance and arrange
according to step by step process. With the assistance of parent or guardian
or older sibling in documenting.
5. Make paper work for the picture diagram using any material of your choice
and write description based on the activity.

RUBRIC for Evaluation Picture Diagram

CRITERIA COMMENDABLE EXCELLENT ACCEPTABLE UNACCEPTABLE

15 11 7 0
CONTENT Highly detailed Detailed Pictures are Did not submit
pictures and with pictures. very limited output
informative Accurate and with
Interrelated ideas. Relation of ideas moderate
and information. information

VISUAL EFFECT Outstanding use Adequate use of Moderate use

of images, colors, images, colors, of images,
space and size. space and size. color, space
Highly applied Adequate and size.
creativity and applied creativity Applied
originality, and originality. creativity and
Exceptionally Almost neat. originality.
neat. Limited
neatness.
CORRELATION Outstanding Adequate Defined step
defined steps and defined steps and process
process and process

16
Parent/ Guardian feedback on the performance Task: Please rate the performance
of your child/ward regarding cooking Arroz Caldo put a check mark on score board
depends on how they perform. Answer the checklist all honestly. Thank you.

Checklists for Performance Task

Criteria Score Board
10 7 4
1. Prepare needed tools correctly.
2. Handled tools safely.
3. Prepare and handled ingredients accurately and
hygienically. (cutting ingredients in correct sizes)
4. Accurately measure ingredients.
5. Followed appropriate techniques in cooking the recipe.
6. Practice safety in the cooking area.
7. Attained correct consistency and texture of the dish.
Smooth and flowy.
8. Palatable, excellent taste.
9. Knowledgeable of the dish that leads to working
independently and confidently during performance.
10. Practice hygiene, sanitation and orderliness in the
kitchen after cooking.
Total Score
Additional Comments/ Feedbacks on their performance.

Date submitted:_______________

Parent/Guardian Signature___________________

17
Magulang/Guardian Pagbibigay Puna sa PagLuluto na Gawain: Inaasahan sa
Magulang o Guardian na bigyan puna ang mga gawiin ng anak batay sa kanyang
ginawang pagluluto ng Arroz Caldo. Ibase ang bawat puntos na makukuha ng anak
sa na-aayon niyang pagpapakita ng kaalaman sa Pagluluto at Paglilinis sa kusina.
Lagyay lamang po ng chek sa nararapat na putos. Salamat po

Checklists for Performance Task

Pamantayan Inaasahang Puntos

10 7 4
1. Tamang pagpili ng mga kagamitan sa paghahanda at
pagluluto.
2. Maayos at maingat na paggamit ng mga kagamitan
sa paghahanda at pagluluto
3. Tama at malinis na paghahanda ng mga sangkap sa
pagluluto.
4. Tamang sukat ng lahat na sangkap
5. Pinakita at sinunod ang tamang proseso sa
paghahanda at pagluluto ayon sa recipe.
6. Nagpakita ng pag iingat sa paggamit ng kusina.
7. Nakuha ang tamang lapot at lambot sa niluluto na
recipe.
8. Ka-aya ayang lasa ng pagkain.
9. Naipamalas o naipakita ang kaalaman sa pagluluto
kaya nagawa ng maayos at may kumpiyansa ang
gawain.
10. Naipakita ang maayos at malinis na paggamit ng nga
kagamitan at ng kusina pagkatapos magluto.
Kabo-uang Puntos
Karagdagang kumento/puna.

Petsa ng pagpasa:_______________

Lagda ng magulang/Guardian___________________

18
Nagannak/Taga aw-awir panangited ti obserbasyon ti panangarib ti obra ti uneg
ti balay akas panagluto ti Aroz Caldo: Aramaten ti panangited ti puntos ti ubbing
tayo akas nakasurat nga masaba ti kahon. Ti puntos ket ibasar nu kasatnu nga nag-
obra ti ubbing ti panagluto, panag-usar ti kusina ken nu kastanu isuna nga naglinis ti
kusina. Maikkan ti chek nu kasatnu isuna nga nag-obra.

Skor ti Panag-Obra

Pamantayan Inaasahang Puntos

10 7 4
1. Korek nga panagpili ken panag usaren ti gamit ti
panagsagan ken panagluto.
2. Nasayaat ken na-inayad nga panagusar ti gamit ti
panagsagan ken panagluto
3. Nasayaat ken nalinis nga panagisaga ti makan nga
iluto.
4. Korek nga sukat iti makan
5. Pinakita ken sinurot ti proseso ti pangisagana ken
panagluto base ti naibaga nga lutwen.
6. Nasalun-at nga panag usar ti kusina addayo ti
aksidente
7. Mayat ti panakaluto ti makan, han nga nadanum han
nga namaga.
8. Nananam ti raman ti makan.
9. Naipakita ken na-aramid na ti usto nga panagluto ken
panag-usar ti kusina gapo ta mamati ti kabaelan na
nga agtagakusina.
10. Naipakita na ti na-urnos ken nalinis nga kusina, ken
amin nga gamit nga na usar ket naisimpa nga
nasayaat.
Suma-puntos
Mai-kumento/mai-baga ti panag-obra ti ubing jay kusina

Petsa ng panagipasa:_______________

Pirma ti Nagannak/taga-aw awir___________________

19
 Assessment

Modified True or False: Direction: Read statement below and analyze if the is True
or False. When the statement is correct write true and if it is false underline the idea
that makes the sentence incorrect and give the word/s that will make the statement
true using listed word/s below. Write your answer in the answer sheet for the activity.

Thinning acini de pepe work place counter place

Oil spaghetti macaroni restaurant just
Cooking process catering water easily cooked

1. Al dente an Italian term we use to determine the stage of tenderness in pasta

which means “to the tooth” tender but firm.
2. Draining pasta is done 2 minutes after of its cooking period with cold running
water will attain al dente texture.
3. Adding salt to the water in cooking pasta will help pasta to keep away from
sticking.
4. It is important that you have to observe personal hygiene, washing of hands
and wear PPE in handling food for cereal and pasta dishes.
5. Maintain highest standards of sanitation and hygiene at all times in the kitchen
or workplace.
6. In practicing safety temperature always consider segregation of waste and
materials to assure free contamination.
7. Reheating of cooked food is considered in commercial establishment as long
they practicing it within 2 hours from the cooking time.
8. The cooking period for al dente among the pasta like linguine, rigatoni, rotini is
10 minutes.
9. Aside from considering size and shapes of pasta when cooking we also have
to know the kind of flour being used to determine the amount of water needed.
10. A small shape of pasta known as ziti is good for soup dish.
11. Starches can also act as stabilizer in beverages, syrup and salad dressing by
helping foods remain in an emulsion.
12. Improper cooking and poor serving of starch and cereal dish are largely
responsible for unpopularity of these dishes.
13. Weak gel in starch dish like soup and sauces usually happen when there is
too much starch in the ratio and measures.
14. When cooking starch in uncontrol temperature without stirring the dish usually
scorch which means the starch settle at the bottom of the cooking pan.
15. One good ingredient when cooking starch is baking powder which diluent a
baked product like cupcake.

20
Additional Activities

21
 22
What I know
1. True 9. Ziti- acini di pepe
2. True 10. true
3. temperature – workplace 11. true
4. establishment – restaurant 12. true
5. 2minutes – just 13. true
6. to keep away from sticking – easily cooked 14. true
7. Rotini – spaghetti 15. Too much starch -
8. True water
What’s new
1. Polvoron 6. Lasagna 11. soup
2. Cupcake 7. Suman 12. salad
3. Pandesal 8. Hotdogs 13. chips
4. Creampuff 9. Maja blanca 14. saute
5. Taho 10. Lechon sauce 15. Vermicelli
What’s more
2.
amount affects temperature heat
amylopectin viscous increase burn
3.
extensive end point swollen
loss granule temperature condition
4.
attained taste recognize inhibit
flavor improves gelatinization mixture
5.
serves as binder avoid immediately
together waterproof fall penetration
6.
biscuit breads confectionary toast
dressing beverage syrup shakes
7.
texture ratio water salt
content bite sugar surface
8.
cold water immediately tossed
drained minute after cooking
9.
ahead chewy texture undercooked
reduced cooking time slightly
Answer key
 23
10.
prevent drying sticking delayed
moist immediately spoilage serving
11.
light Liquid pasty gel
thin chunky thick sauce
12.
fettuccine fusellini shell farfalle
elbow penne wheel cavatappi
13.
presence along water vinegar
oil surface moisture loss
14.
moderate high temperature correct
Too stirring without water
15.
temperature heat affects texture
easier cooking increases flavor
Assessment
1. True 9. true
2. 2 minutes -just 10. Ziti – acini di pepe
3. to keep away from sticking – easily cooked 11. true
4. true 12. true
5. true 13. Too much starch -
6. temperature – workplace water
7. establishment- restaurant 14. true
8. rotini – spaghetti 15. true
Additional Activities:
Across Down
1. Noodle 2. sweetener
3. lasagna 4. scorching
6. stirring 5. calamansi
8. acini di pepe 7. end point
9. penne 13. salt
10. oil 14. dextrin
11. alimentary paste 15. sotanghon
12. aldante
Reference
https://www.google.com/search?q=rice+clipart&rlz=1C1RLNS_enPH905PH905&sxsrf=ALeKk02KLxc_qOXitogZ_tuezWuFzBTd
2w:1599703810184&tbm=isch&source=iu&ictx=1&fir=6niQhZvn9P8U5M%252Cuq_CnB0Xgc7l6M%252C_&vet=1&usg=AI4_-
kQ1aMcE1roiZdf96qatTHd7qIc2Hw&sa=X&ved=2ahUKEwjU9eeKwd3rAhWJdd4KHaUUCnAQ9QF6BAgKEGM&biw=1280&bih
=578#imgrc=6niQhZvn9P8U5M&imgdii=G253NsZCN6ecvM

https://www.google.com/search?q=coconut+clipart&tbm=isch&ved=2ahUKEwjl5oGNwd3rAhVIGKYKHVtdB-kQ2-
cCegQIABAA&oq=coconut+clipart&gs_lcp=CgNpbWcQARgAMgUIABCxAzICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyA
ggAMgIIADoECAAQQzoGCAAQBxAeUN_SE1jM3hNgtfMTaABwAHgAgAHRAYgB2QiSAQUwLjYuMZgBAKABAaoBC2d3cy13
aXotaW1nwAEB&sclient=img&ei=BotZX-
XLMMiwmAXbup3IDg&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=WXc0XC3hmPzZNM&imgdii=O9vHIKe7O
BBiUM

https://www.google.com/search?q=sugar+clipart&tbm=isch&ved=2ahUKEwjR_fXHwt3rAhUIDZQKHbWqDQcQ2-
cCegQIABAA&oq=sugar+clipart&gs_lcp=CgNpbWcQAzIHCAAQsQMQQzIECAAQQzIECAAQQzICCAAyAggAMgIIADICCAAy
AggAMgIIADICCAA6BggAEAcQHlD-jQZYnLYGYMG-
BmgEcAB4AIAB4QGIAdwHkgEFMS41LjGYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=img&ei=joxZX9H-
Loia0AS11bY4&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=9tZ1XRV8udcuIM

https://www.google.com/search?q=spaghetti+clipart&tbm=isch&ved=2ahUKEwjltq37wt3rAhXNZ94KHRtHClkQ2-
cCegQIABAA&oq=spaghetti+clipart&gs_lcp=CgNpbWcQAzIFCAAQsQMyAggAMgIIADICCAAyAggAMgIIADICCAAyAggAMgII
ADICCAA6BAgAEEM6BggAEAcQHlDljAJYnpoCYLqfAmgAcAB4AIABsQKIAb4MkgEHMC42LjIuMZgBAKABAaoBC2d3cy13aX
otaW1nwAEB&sclient=img&ei=-oxZX-XRJs3P-
QabjqnIBQ&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=K1DhWzhouq9JzM

https://www.google.com/search?q=all+purpose+creme+clipart&tbm=isch&ved=2ahUKEwjdn9agw93rAhWSL6YKHciUCl4Q2-
cCegQIABAA&oq=all+purpose+creme+clipart&gs_lcp=CgNpbWcQAzoICAAQCBAHEB5QmYABWIfDAWDW0QFoAHAAeACA
AcwEiAGEGZIBCzAuNy40LjIuMC4xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=SI1ZX93bNpLfmAXIqarwBQ&
bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=Esb2aooC5vqJVM

https://www.google.com/search?q=butter+clipart&tbm=isch&ved=2ahUKEwi7oaq2w93rAhURI6YKHdw-DncQ2-
cCegQIABAA&oq=butter+clipart&gs_lcp=CgNpbWcQAzIECCMQJzICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyAggAMgI
IAFCh7QdYufUHYJv5B2gAcAB4AYABxQWIAYASkgENMC4xLjIuMS4wLjEuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclie
nt=img&ei=do1ZX7uOE5HGmAXc_bi4Bw&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=cSlGkHkVahIlvM

https://www.google.com/search?q=flour+clipart&tbm=isch&ved=2ahUKEwjxmPr1w93rAhXRAKYKHUbtCfIQ2-
cCegQIABAA&oq=flour+clipart&gs_lcp=CgNpbWcQAzIECAAQQzICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyBggAEAc
QHjIGCAAQBxAeUMTvAViX9gFg3fgBaABwAHgAgAGRA4gB9QqSAQkwLjEuMi4xLjGYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABA
Q&sclient=img&ei=-41ZX7GvLdGBmAXG2qeQDw&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=EL20ceh-
ifjESM

https://www.google.com/search?q=potato+clipart&tbm=isch&ved=2ahUKEwi0rZSGxN3rAhXUIaYKHcSKD_kQ2-
cCegQIABAA&oq=potato+clipart&gs_lcp=CgNpbWcQARgAMgQIIxAnMgIIADICCAAyAggAMgIIADICCAAyAggAMgIIADICCAA
yAggAOgQIABBDOgYIABAHEB46BwgAELEDEENQ7dsBWKToAWDH-
AFoAHAAeACAAe4DiAHgC5IBCTAuMy4xLjEuMZgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=HY5ZX_SqLNTD
mAXElb7IDw&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=1SO2c5dIbCeZPM&imgdii=NUDMGy9huGhvUM

https://www.google.com/search?q=corn+clipart+black+and+white&tbm=isch&ved=2ahUKEwibvaOWxN3rAhXMx4sBHfqoDe0Q
2-
cCegQIABAA&oq=corn+clipart&gs_lcp=CgNpbWcQARgBMgQIIxAnMgQIABBDMgQIABBDMgIIADICCAAyAggAMgIIADICCAA
yAggAMgIIAFCMhAJYqYkCYMGdAmgAcAB4AYAB7A6IAawxkgEFNy0yLjKYAQCgAQGqAQtnd3Mtd2l6LWltZ8ABAQ&sclient=
img&ei=P45ZX9uhIMyPr7wP-tG26A4&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=eTbBqDkt6nJqwM

https://www.google.com/search?q=soup+clipart+black+and+white&tbm=isch&ved=2ahUKEwi9qbmoxN3rAhXkGKYKHUVGBJ
UQ2-
cCegQIABAA&oq=soup+clipart+black+and+white&gs_lcp=CgNpbWcQA1DSxgNYgM4DYPLRA2gAcAB4AIABAIgBAJIBAJgBA
KABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=ZY5ZX_3iJuSxmAXFjJGoCQ&bih=578&biw=1280&rlz=1C1RLNS_enPH
905PH905#imgrc=p5_KBvEkz0hS9M

https://www.google.com/search?q=100+clipart+&tbm=isch&ved=2ahUKEwjf8ZPlxN3rAhXVzIsBHbSrCb0Q2-
cCegQIABAA&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=_vLW8chMorxD8M&imgdii=WQWGSlHw__1wQM

https://www.google.com/search?q=island+clipart+black+and+white&tbm=isch&ved=2ahUKEwiv9cLyxN3rAhXxGKYKHa5PBuc
Q2-
cCegQIABAA&oq=island+clipart&gs_lcp=CgNpbWcQARgAMgQIIxAnMgQIIxAnMgIIADICCAAyAggAMgIIADICCAAyAggAMgII
ADICCABQzKQDWJuvA2DzxANoAHAAeAOAAaoGiAG5GpIBCzItMS4wLjEuMi4ymAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&s
client=img&ei=AI9ZX6_1O_GxmAWun5m4Dg&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=4d8Ds2Bv9WN2Y
M&imgdii=S4tdg1eoXzsfmM

24
https://www.google.com/search?q=lady+indress+clipart+black+and+white&tbm=isch&ved=2ahUKEwiR-
KSQxd3rAhVOA6YKHSniC6YQ2-
cCegQIABAA&oq=lady+indress+clipart+black+and+white&gs_lcp=CgNpbWcQA1DKrwNYycEDYNfQA2gAcAB4AIAB9AeIAZgf
kgEPMC4xLjEuMS4wLjEuMi4xmAEAoAEBqgELZ3dzLXdpei1pbWfAAQE&sclient=img&ei=P49ZX9HcGM6GmAWpxK-
wCg&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=qs0ezx2Q7OxEfM&imgdii=LEDvxR9nrBBx8M

https://www.google.com/search?q=Cornstarch+clipart+black+and+white&tbm=isch&ved=2ahUKEwi54ajlxd3rAhUG6JQKHV6M
CtUQ2-
cCegQIABAA&oq=Cornstarch+clipart+black+and+white&gs_lcp=CgNpbWcQAzoGCAAQBxAeOgIIADoECAAQQ1CbAljD7wRg
qfUEaAJwAHgAgAHDD4gBvVqSAREwLjIuMi41LjIuMy4wLjIuMpgBAKABAaoBC2d3cy13aXotaW1nwAEB&sclient=img&ei=8Y9
ZX_mkLIbQ0wTemKqoDQ&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#imgrc=fAqDpovYgqv33M&imgdii=Z94E6tWW
43NU0M

https://www.google.com/search?q=peanut+butter+clipart&tbm=isch&ved=2ahUKEwiOsqvTxt3rAhX0IaYKHUMQAKEQ2-
cCegQIABAA&oq=peanut+butter+clipart&gs_lcp=CgNpbWcQA1CIE1iBN2DlOGgAcAB4AIABAIgBAJIBAJgBAKABAaoBC2d3c
y13aXotaW1nwAEB&sclient=img&ei=2JBZX47mG_TDmAXDoICICg&bih=578&biw=1280&rlz=1C1RLNS_enPH905PH905#img
rc=QTBSMFl9YJEr7M&imgdii=SC4z9l1hKkUN_M

25
For inquiries or feedback, please write of call:
Department of Education – Cordillera Administrative Region
Wangal, La Trinidad, Benguet
Telefax: 422-1318 / 422-4074
Email Address: car@deped.gov.ph
Social Media: facebook.com/DepEdTayoCordillera