TVLE- COOKERY

WEEK-7
FLORDELIZA B. NAGUIT
Author

This module will walk you through the module lesson, provided activities based on
Learning Competencies needed to acquire in Cookery NC II. This will guide you towards your
capabilities to be competent even during this Pandemic. It will ensure for you to cope with self-
paced learning. Attaining knowledge and skills that may be a challenge along the way to the
learning process.
This module should be accomplished for the First Quarter of the School Year. As a
learner you are expected to prepare a Portfolio/compilation of activities and accomplish all the
activities within the given time frame.

At the end of the lesson, you are expected to:

Lesson 2 Prepare Cereal and Starch Dishes

LO 3. Present starch and cereal dishes
3.1 present starch dishes with suitable plating and garnishing according to standards.

Multiple Choice: Read each question carefully. Choose the letter that corresponds to the
correct answer.

1. Why is plating important?

A. decrease plate waste C. showcase cheaper qualities
B. decrease budget D. showcase creativity in plating
2. How to serve pasta the right way?
A. twirl the pasta into the plate using serving fork or food tongs.
B. spoon the pasta directly into the plate.
C. use your hands to grab the pasta into the plate
D. scoop the pasta using a bowl then into the plates
3. When preparing garnish for pasta dish, what should you consider?
A. The garnish should colorful.
B. The garnish should overpower the dish.
C. It accentuates the pasta dish.
D. It has crisp texture

4. What is the common garnish for pasta dish?

A. cream C. parsley

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 B. cheese D. nutmeg
5. When would it be best to serve a pasta dish?
A. You can serve it ahead of time.
B. Waiting for the pasta dish to cool down.
C. Serve it immediately.
D. When you’re hungry.

6. What is the key principle of plating a pasta?

A. Size, height, texture, flavor, color and shape.
B. Temperature, platters, food crockery and linen.
C. Flavor, herbs, sauces, color, and type of pasta.
D. Contrast, texture, serving utensils, and theme.
7. What color of plates are the most versatile for food plating?
A. red C. white
B. black D. glass
8. Which of the following is needed in plating cooked pasta?
A. ladle C. tongs
B. spatula D. colander
9. If a Pasta Dish is to serve with sauce, how should sauce be presented?
A. mixed or on top of cooked pasta
B. on a separate sauce boat
C. on the side of cooked pasta
D. under the cooked pasta as bedding
10. Which of the following is suggested if you will hold pasta for a short time for later serving?
A. Cook pasta ahead of time and chill.
B. Drain and add sauce.
C. Drain toss with small amount of oil.
D. undercook slightly the pasta.

Making pasta from scratch does take some time. The dough can be made one day, and
either refrigerated overnight or frozen so you can cut and shape your pasta on another day. But
don’t refrigerate pasta dough for more than a day, otherwise the dough will discolor.
Making pasta by hand, you can use a rolling pin roll out a small piece of dough until it’s
paper thin, then use a knife to cut it into individual noodles. The key with making pasta is to
make sure your dough is pliable and smooth. It takes a little more muscle and patience, but
you can absolutely get the pasta as thin as you would using a machine

Check the link on HOW TO MAKE PASTA - Without a Machine

 https://www.youtube.com/watch?v=UfvrcHzv4TQ

Lesson 2 Prepare Cereal and Starch Dishes

LO 3. Present starch and cereal dishes

Food plating techniques are easy to follow if you have the right tools. Just like presenting
a beautiful plated dish as an advantage to a picture-perfect food.

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 Arranging and decorating food to a plate enhances its presentation. The presentation of
a dish adds value to the dining experience and provides room for a higher mark-up on your
food. It’s like we 'eat with our eyes', a trick which can play into your hands.

A well-presented dish can:

❏ Upscale dish
❏ Enhanced dining experience
❏ Build reputation
❏ Encourage creativity
❏ Increase profits
❏ Create free advertising
Increase appetite https://www.pxfuel.com/en/free-photo-
jonju
Check the link about “Plate Presentation”.
https://www.theculinarypro.com/plate-presentations

Activity 1
In the previous activity you have learned how to make
“homemade pasta”. Prepare and present Pasta Dish
using homemade pasta. Take a photo of your dish
and present it as “cover photo” for a recipe book.

https://www.piqsels.com/en/public-domain-photo-jnnip

Your output will be evaluated using this scoresheet.

Criteria AWESOME GREAT GOOD

10points 7points 3points

1. Quality of the photo (focus,

lighting, color)

2. Effective use of background.

3. Uniqueness of subject.

4. Over-all effect on the photo on the

viewer.

TOTAL:

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 Activity 2
Recipe File: A good recipe is the first step to be an organized cook.
You might choose: a filling box, a loose-leaf notebook (binder) or a photo album with pockets for
photos
Some Tips:
I. Put your name in the cover page.
II. Divide the recipes into sections: alphabetical order is easiest.
III. Try to write all your recipes in a similar style, example: ingredients at the first then the
method.
IV. Use the standard metric or imperial symbols
ml(milliliter) t/tsp (teaspoon)
L (liter) T/tbsp (tablespoon)
g(gram/s) c (cup)
kg(kilogram) lb (pound) oz (ounce)
V. Include:
 Title and source of recipe
 Ingredients and amount needed
 Method (with cooking time and temperature)
 Number of servings or yield
VI. The recipe may be handwritten or typed.

Your Recipe Book will be evaluated using this scoresheet.

Criteria Percentage
Completeness of Recipes 25
Neatness and creativity 15
Cover page 15
Filling system 20
Diversity of recipe 20
Total 100%
Remarks:

Activity 3

A. Prepare your workstation. Prepare and cook at least two variation of “Pasta Dish”.
B. Plate and present and let someone evaluate your dish. Use this template for the
evaluation.

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You can check the link on How to plate pasta like a food stylist.
 https://www.youtube.com/watch?v=3P2Bdp3eoTs

Tips in Serving Pasta

 Use white plate, to make it eye captivating.
 Don’t forget to garnish.
 The plate should not be crowded with pasta.
 Use tongs, grab and make twirls of pasta after placing it on a serving plate.
 Use serrated knife to pre-cut portions of baked pasta example in serving Lasagna, use
Spatula to lift it.
 Serve it immediately.

A. Fill in the blanks.

Directions: Use the word blank to fill in the answers.

Word Bank
Al dente Boiling Dried Pasta Fresh Pasta Heavy Cream Rinse

1. ______________ means firm to the bite and the degree of doneness for pasta.
2. Fettuccini would be best paired with a _______________ sauce.
3. ______________ takes longer to cook and can be stored longer.
4. ________________ has a shorter cooking time.
5.If serving a hot pasta dish, do not ______________ the pasta before serving.

C. Identify what the picture tells about serving pasta.

1. 2. 3.
https://www.pikrepo.com/fuynj/ma https://www.uihere.com/free- https://pixabay.com/photos/chef-
n-in-black-and-white-striped-long- photos/person-serving-pasta-728975 serving-ramen-food-enjoy-4021815/
sleeve-shirt-holding-silver-

4. 5.
https://www.pxfuel.com/en/free-photo-oekir https://www.pxfuel.com/en/free-photo-jnagz

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Multiple Choice:
Read each question carefully. Choose the letter that corresponds to the correct answer.

1. Why is plating important?

A. decrease plate waste C. showcase cheaper qualities
B. decrease budget D. showcase appetizing dish

2. How to serve pasta the right way?

A. twirl the pasta into the plate using serving fork or food tongs.
B. spoon the pasta directly into the plate.
C. use your hands to grab the pasta into the plate
D. scoop the pasta using a bowl then into the plates

3. When preparing garnish for pasta dish, what should you consider?
A. The garnish should colorful.
B. The garnish should overpower the dish.
C. It should be edible and accentuate the pasta dish.
D. It has crisp texture

4. What is the common garnish for pasta dish?

A. cream C. parsley
B. cheese D. nutmeg

5. When would it be best to serve a pasta dish?

A. You can serve it ahead of time.
B. Waiting for the pasta dish to cool down.
C. Serve it immediately.
D. When you’re hungry.

6. What is the key principle of plating a pasta?

A. texture, flavor, color and shape.
B. Temperature, platters, food crockery and linen.
C. Flavor, herbs, sauces, color, and type of pasta.
D. Contrast, texture, serving utensils, and theme.

7. What color of plates are the most versatile for food plating?
A. red C. white
B. black D. glass

8. Which of the following is needed in plating cooked pasta?

A. ladle C. tongs
B. spatula D. colander

9. If a Pasta Dish is to serve with sauce, how should sauce be presented?

A. tossed or on top of cooked pasta
B. on a separate sauce boat
C. on the side of cooked pasta
D. under the cooked pasta as bedding

10. Which of the following is suggested if you will hold pasta for a short time for later serving?
A. Cook pasta ahead of time and chill.
B. Drain and add sauce.
C. Drain and toss with small amount of oil.
D. undercook slightly the pasta.

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 The important rule of serving pasta is to serve it at the correct doneness. If you have
boiled the pasta for the proper amount of time, it will be firm to the bite, or al dente.
Undercooked pasta will be too hard and pasta that is cooked for too long will end up mushy.
When pasta is cooked to order, it is important to plate and serve it immediately. The sauce and
other ingredients must be added, and any side vegetables and garnishes must be ready to plate
and serve.

Leizlee Bautista Daowag

Team Leader
Rhamlyn Soriano Sucgang
Validator
Justine Carolino Montoya
Illustrator

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