Technology and

Livelihood Education 10
Quarter
1
Cookery
COOKERY Grade 10
Quarter 1 – Module 11: Tools and Equipment in Preparing Starch and Cereals;
Sources and Classifications of Starch

First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

Development Team of the Self-Learning Module

Writer: Jesusa S. Laguna
Editor: Jerwina V. See
Reviewers:
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Layout Artist:
Management Team: Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
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Victor M. Javeña EdD
Chief, School Governance and Operations Division
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 Quarter 1
Self-Learning Module 11
Prepare Stocks, Soups and
Sauces
Tools and Equipment in Preparing
Starch and Cereals
Sources and Classifications of Starch
and Cereals
Introductory Message

For the Facilitator:

Welcome to the (Cookery Grade 10) Self-Learning Module on (Tools and

Equipment in Preparing Starch and Cereals; Sources and Classifications of Starch)!

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through Mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character 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:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

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. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the (Cookery Grade 10) Self-Learning Module on (Tools and

Equipment in Preparing Starch and Cereals; Sources and Classifications of Starch)!

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 material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

At the end of the learning period, the students should be able to:

1. Identify the different tools and equipment and its functions.

2. Classify the starch and cereal products according to sources.

3. Appreciate the importance of knowing the sources of starch and cereal

products.

PRETEST

Directions: Read the questions carefully and select the best answer. Write only the
letter of your choice on your answer sheet.

1. Which of the following food is a good source of starch?

a. cereal grains c. fish
b. dairy products d. meat

2. What food is referred to as dried vegetable that have a high content of starch like
grains?
a. legumes c. potato
b. oats d. rice

3. To drain excess water of ingredients after washing, what is the appropriate

kitchen tool to be used?
a. Colander c. Strainer
b. Grill pan d. Utility tray
4. What kitchen tool is used to hold and mix ingredients together?
a. Kitchen shear c. Shredder
b. Mixing bowl d. Strainer

5. What is the most commonly made into flour?

a. corn c. rice
b. legumes d. wheat
 RECAP
Direction: In a sheet of paper, answer the following questions on what you have
learned from the previous module in Preparing Stocks, soups and sauces.

1. Define the following:

a. Stock _______________________________________________________
b. Mirepoix ____________________________________________________
c. Glazes ______________________________________________________
d. bouquet garni _______________________________________________

2. Differentiate white stock from brown stock. ________________________

3. Enumerate ingredients of stocks. ___________________________________

____________________________________________________________________

LESSON

Tools and equipment in preparing starch and cereal dishes

French knife or chef’s knife – this is a general purpose

knife used for chopping, slicing and dicing.

Peeler - is a kitchen tool used to remove the outer skin or peel of

certain vegetables like potatoes and carrots.

Grater/Shredder - A grater or shredder is a kitchen utensil

used to grate foods into fine smaller pieces.
 Mixing bowls – used to mix dressings and for marinating
ingredients. It is also used to hold other ingredients.

Utility tray
This is used to hold food in place.

Strainer
This is used to separate liquid from solid.

Mixing spoon
Used to combine ingredients.

Measuring spoons
A set of standardized measuring spoons which are used to
measure small quantities of ingredients.

Kitchen Equipment
Ovens
Are enclosed spaces wherein food is heated by hot air or infrared
radiation.

Microwave ovens
Special tubes generate microwave radiation, which creates heat
inside the food
 Deep fryers
Made of chromium plated or stainless steel and have automatic
temperature control used for deep frying.

Refrigerator
A thermally insulated compartment which is used primarily in
storing food at a temperature below the ambient temperature of the
room.

Sources and classification of starch and cereals

In many places, dried beans, eaten together with rice are a common source of
protein than meat or fish. Dried legumes are actually matured dried variations of
some fresh vegetables. They have a high starch content and because of their dried
nature, they are handled much like grains.

Grains are considered as the most important source of nutrients and calories
to sustain life. In our country, rice is a staple food in every household.

a. Grains- are edible seeds of different members of grass

family. Each seed consists of four parts:
• Husks- an inedible fibrous outer layer that is removed
during processing.
• Endosperm- the starchy mass in the middle that forms
most of the kernel.
• Bran- a tough edible layer covering the endosperm
• Germ- the tiny embryo that forms the new plant when the
seed sprouts.

Types of grains
• Rice. The regular milled white rice that has been milled to remove the outer
bran.
• Corn. It is often ground into cornmeal and cooked into a porridge.
• Wheat. The most common use for wheat is to be made into flour.
 Tapioca from cassava

b. Legumes- is considered a plant that bears seed pods that split along two opposite
sides when ripe.
 Types of legumes
• Kidney beans
• Peas
• Lentils
• Lima beans
• Chickpeas

Pasta and noodles are important starchy foods made from grains, usually
wheat, rice and other grains. They are popular alternatives to other starch foods.

Pasta and Noodles

• Macaroni- any dried pasta made from flour and water. These include
spaghetti, lasagna, elbow macaroni and other shapes.

• Spinach pastas- contain vegetable puree like spinach, red peppers, seaweed,
beets, tomato and pumpkin.

• Egg pasta- made from flour and eggs and small quantity of water or oil.

• Noodles

Noodles made of wheat (wheat noodles)

Examples; Chinese noodles, Cantonese noodles

Chinese noodles are made from either flour and water; or flour, water and
egg. If they contain egg they are called egg noodles. Flat noodles come in variety of
widths, from very thin to nearly an inch wide. Round noodles come in variety of
thickness, from thin vermicelli to thicker, spaghetti-like noodles.

Cantonese noodles are special sort of Chinese wheat noodles made by

stretching a single large piece of dough in one length until it’s as thin as spaghetti.

Noodles made of starches (rice noodles)

Examples; rice vermicelli, flat noodles, bean thread noodles

Rice vermicelli is usually cooked by deep-frying the dry noodle without

using any water. The noodles puff up and become crisp and tender. This type of
noodle is too fine to reconstitute with water because it easily becomes a sticky mass.
 ACTIVITIES

Activity 1.1 Directions. List down five tools and equipment found at your home
and opposite each write the functions and its uses.

No. Tools and Equipment Functions/Uses

Activity 1. Matching Type

Directions. Analyze what is being asked by the following statements by matching
Column A with Column B. Write the letter of your choice on your test booklet.

A B
1. These are Chinese noodles made up of A. Rice Vermicelli
Water, flour and egg B. Egg Noodles
2. It is considered a plant that bears seed pods C. Chickpeas
3. It is the starchy mass in the middle that D. Legumes
forms most of the kernel. E. Endosperm
4. It is usually cooked by deep-frying the F. Bran
dry noodle without using any water
5. A type of legumes.
 WRAP-UP

Direction. Enumerate sources of starch and classify types of cereal /pasta products
produced.

1. ____________________________________________

2. _____________________________________________

3. _____________________________________________

4. _____________________________________________

VALUING

Directions. Read carefully the statement and answer the questions.

2019 is a pandemic year because of corona virus. In this relation, one of the most
commonly eaten food are noodles. Can you name the kind of noodles you have eaten
during the quarantine period? Explain the reason why do you think noodles are the
most commonly served.

I have eaten a __________________________________________________

__________________________________________________________________

_________________________________________________________________

________________________________________________________________

________________________________________________________________

_________________________________________________.
 POSTTEST

Direction. Read the statement carefully and select the letter of the best answer. Write
your answer on your test booklet.

1. An edible seeds from various members of grass family.

a. corn c. husk
b. grain d. rice

2. A colored white that has been milled to remove the outer bran.
a. corn c. husk
b. grain d. rice

3. The most common seed to be made into flour.

a. corn c. husk
b. grain d. wheat

4. A part of grain that is inedible fibrous outer layer that is removed during
processing.
a. bran c. endosperm
b. germ d. husks

5. A tough but edible layer covering the endosperm as part of the grain.
a. bran c. endosperm
b. germ d. husks

6. The starchy mass that forms most of the kernel.

a. bran c. endosperm
b. germ d. husks

7. The tiny embryo that forms the new plant when the seed sprouts.
a. bran c. endosperm
b. germ d. husks

8. A plant that bears seed pods that split along two opposite sides when ripe.
a. Legumes c. Rice vermicelli
b. Macaroni d. Spaghetti

9. . This type of noodle is too fine to reconstitute with water because it easily becomes
a sticky mass.
a. Legumes c. Rice vermicelli
b. Macaroni d. Spaghetti

10. Any dried pasta made from flour and water. These include spaghetti, lasagna,
elbow macaroni and other shapes.
a. Legumes c. Rice vermicelli
b. Macaroni d. Spaghetti
 Pre-test
Activities
Posttest
1.1 – Answers may vary
1. a 1. a 6. c
1.2 – 1. B
2. a 2. d 7. b 2. D
3. E
3. a 3. d 8. a 4. A
4. b 4. d 9. c 5. C
5. d 5. a 10 b
ANSWER KEY - Recap
1. Stock – liquid flavored by soluble substances from bones of meat, poultry,
fish and from vegetables and seasoning.
Mirepoix – blend of aromatic vegetables like onions, carrots and celery.
Glazes – reduced stock with a characteristic consistency that coats the
back of the spoon.
Bouquet garni – herbs and aromatic ingredients tied together added to
stock
for flavor and aroma.
2. White stock – stock made from bones of beef or veal, chicken or fish
without
browning.
Brown stock – stock made from beef or veal bones that have been browned.
3. Ingredients of stock
Bones
Mirepoix
Acid products
Scraps or leftovers
Seasonings and spices
KEY TO CORRECTION
 References

CBLM, Food Trades Level III, Public Technical Vocational High Schools; Department
of Education; Republic of the Philippines

Gisslen, Wayne; Professional Cooking, Copyright 2007

The professional Chef, 8th edition; The culinary institute of America; copyright 2006
by the Culinary Institute of America; Published by John Wiley and Sons, Inc.
Hoboken New Jersey

https://www.slideshare.net/grinsoda/lm-cookery-final-132014
https://www.shutterstock.com/image-photo/top-view-multicolor-dried-legumes-
sack-593095382

https://www.shutterstock.com/image-photo/spikelets-grains-wheat-on-white-
background-103659734

https://wholegrainscouncil.org/what-whole-grain

https://www.google.com/search?q=picture+of+noodles&tbm=isch&ved=2ahUKEwj
U0MuX77DqAhWiJqYKHW7wDzIQ2-