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TLE-HE-COOKERY
Quarter 1 – Module 6:

PREPARE CEREALS AND

STARCH DISHES
TLE – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 6: Prepare Cereals and Starch Dishes
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any
work of the Government of the Philippines. However, prior approval of the government
agency or office wherein the work is created shall be necessary for exploitation of
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condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, 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.

Published by the Department of Education

Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writer: Joseph S. Mapili
Editor: Joseph S. Mapili
Reviewers: Jesusa Paladar & Jefferd Alegado
Typesetter: Joseph S. Mapili
Layout Artist: Jefferd Alegado
Management Team: Senen Priscillo P. Paulin, CESO V Rosela R. Abiera
Fay C. Luarez, TM, Ed.D., Ph.D. Maricel S. Rasid
Adolf P. Aguilar, Ed.D.,TM Elmar L. Cabrera
Nilita R. Ragay, Ed.D.
Antonio B. Baguio, Jr. Ed.D.
Printed in the Philippines by ________________________

Department of Education –Region VII Schools Division of Negros Oriental

Office Address: Kagawasan, Ave., Daro, Dumaguete City, Negros Oriental

Tele #: (035) 225 2376 / 541 1117
E-mail Address: negros.oriental@deped.gov.ph
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TLE
Quarter 1 – Module 6:
Prepare Cereals and Starch
Dishes
Introductory Message
For the facilitator:

Welcome to TLE-10 Cookery Alternative Delivery Mode (ADM) Module on

Prepare Cereals and Starch Dishes!

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:

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. 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 TLE 10- Cookery Alternative Delivery Mode (ADM) Module on

Prepare Cereals and Starch Dishes!

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:

This will give you an idea of the skills or

What I Need to Know competencies you are expected to learn in the
module.

This part includes an activity that aims to

check what you already know about the
What I Know
lesson to take. If you get all the answers
correct (100%), you may decide to skip this
module.
This is a brief drill or review to help you link
What’s In the current lesson with the previous one.

In this portion, the new lesson will be

What’s New introduced to you in various ways; a story, a
song, a poem, a problem opener, an activity
or a situation.
This section provides a brief discussion of the
What is It lesson. This aims to help you discover and
understand new concepts and skills.

This comprises activities for independent

practice to solidify your understanding and
What’s More
skills of the topic. You may check the
answers to the exercises using the Answer
Key at the end of the module.
This includes questions or blank
What I Have Learned sentence/paragraph to be filled in to process
what you learned from the lesson.
This section provides an activity which will
What I Can Do help you transfer your new knowledge or skill
into real life situations or concerns.

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 This is a task which aims to evaluate your
Assessment level of mastery in achieving the learning
competency.
In this portion, another activity will be given
Additional Activities to you to enrich your knowledge or skill of the
lesson learned.

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
the nature of Cookery. 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 only one lesson:

• Lesson 1 – Prepare Cereals and Starch Dishes

After going through this module, you are expected to:

1. discuss ways on how to make a suitable plating and garnishing according
to standards;
2. present starch dishes with suitable plating and garnishing according to
standards; and
3. show appreciation in presenting starch dishes with suitable plating and
garnishing according to standards.

What I Know

Directions: Enumeration. Write it in your test notebook.

Techniques in Preparing Pasta before Plating

1.
2.
3.
4.
5.
6.

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 Lesson
Prepare Cereals and
6 Starch Dishes

What’s In

Directions: Answer the following questions. Write it on your test notebook.

Look at the photos, have you tried eating those foods in the pictures? How was the
taste? Can you tell us your experience while eating those delicious foods?

Notes to the Teacher

The following are information that would lead to the
activities and assessment. Some activities may need your
own discretion upon checking, or you may use rubric if
provided. Please review the activities and answer keys and
amend if necessary.

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 What’s New

Directions: Answer the question below. Write it on your test notebook.

Let us find out how much you already know about the lesson by answering this item.
1. What is the significance of learning the techniques in preparing pasta before
plating?

_________________________________________________________________________________

What is It

Techniques in Preparing Pasta before Plating

1. Pasta is best if cooked and served immediately. Try to cook pasta upon order.

2. If pasta is to be served immediately, just drain and do not rinse in cold water.

3. If pasta is to be used cold in salad, it is ready to be incorporated in the recipe as

soon as it has cooled.

4. If pasta is to be held, toss gently with a small amount of oil to keep it from
sticking.

5. Measure portions into mounds on trays. Cover with plastic film and refrigerate
until service time.

6. To serve, place the desired number of portions in a china cap and immerse in
simmering water to reheat. Drain, plate, and add sauce.

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PLATING AND PRESENTING PASTA DISHES

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 What’s more

Direction: Make an album of 10 different kinds of starch and cereal dish presented
with suitable plating and garnishing according to standards. You may either cut
pictures from newspapers/magazines or you may draw your output.

Rate yourself using the rubric.

Score Criteria
5 Compiled properly (10) recipes of starch and cereal dishes in a very
attractive manner
4 Compiled properly (7-9) recipes of starch and cereal dishes in an
attractive manner
3 Compiled properly (5-6) recipes of starch and cereal dishes in simple
manne
2 Compiled properly (3-4) recipes of starch and cereal dishes in simple
manner
1 Compiled less than (1-2) recipes of starch and cereal dishes in
disorganized manne

What I Have Learned

To sum it up, below are important points one should remember to be able to perform
the job discussed in this lesson:

1. Pasta is best if cooked and served immediately.

2. If pasta is to be served immediately, just drain and do not rinse in cold water.

3. If pasta is to be used cold in salad, it is ready to be incorporated in the recipe as

soon as it has cooled.

4. If pasta is to be held, toss gently with a small amount of oil to keep it from
sticking.

5. Measure portions into mounds on trays. Cover with plastic film and refrigerate
until service time.

6. To serve, place the desired number of portions in a china cap and immerse in
simmering water to reheat. Drain, plate, and add sauce.

5
 What I Can Do

Direction: Share your learning insights/reflection about the lesson. Write your
answer in your activity notebook.

I have learned that

_________________________________________________________________________________
_________________________________________________________________________________

I have realized that

_________________________________________________________________________________
_________________________________________________________________________________

I will apply
_________________________________________________________________________________
_________________________________________________________________________________
Rubrics
Areas of
Assessment A B C D
Presents ideas Presents ideas
in an original in a consistent Ideas are too Ideas are
Ideas manner manner general vague or
5 points 4 points unclear
3 points 1 point
Organization Strong and Organized Some No
organized beg/mid/end organization; organization;
beg/mid/end attempt at a lack
10 points 7 points beg/mid/end beg/mid/end
4 points 1 point
Understanding Writing shows Writing shows Writing shows Writing shows
strong a clear adequate little
understanding understanding understanding understanding
10 points 7 points 4 points 1 point
Mechanics Few (if any) Few errors Several errors Numerous
errors errors
5 points 4 points 3 points 1 point

TOTAL POINTS /30 POINTS

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 Assessment

Enumeration. Write it on your test notebook.

List down the techniques in preparing pasta before plating

1. .
2. .
3. .
4. .
5. .
6. .

Additional Activities

Directions: Make your homemade pasta using your bare hands. You may include
other ingredients. Your products, performance and presentation will be rated using
the given rubric.

Let any member of the family to guide and check your performance. Or you
may take photo/video if gadget is available. The said family member must
check/monitor your performance

How to Make Homemade Pasta by Hand

Tools & Utensils:

Rolling pin
Mixing bowl
Measuring cup/spoon Observe safety while working on the task.
Sharp cutter/knife

Ingredients:

2 cups all-purpose flour

¼ tsp salt
3 pcs egg
1 tbsp milk
1 tsp olive oil

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Procedure:

1. Combine 2 cups all-purpose flour and 1/4 teaspoon salt on pastry board, culling
board, or countertop; make well in center. Whisk 3 eggs, 1 tablespoon milk, and
1 teaspoon olive oil in small bowl until well blended; gradually pour into the flour
mixture while mixing with fork or fingertips to form ball of dough.

2. Gradually add the mixture to the flour to make a ball of dough.

3. Place dough on lightly floured surface; flatten slightly. To knead dough, fold dough
in half toward you and press dough away from you with heels of hands. Give
dough a quarter turn and continue folding, pushing, and turning. Continue
kneading for 5 minutes until smooth and elastic, adding more flour to prevent
sticking if necessary. Wrap dough in plastic and let it stand for 15 minutes.

4. Knead the dough until it becomes smooth and elastic.

5. Unwrap dough and knead briefly (as described in step 2) on lightly floured surface.
Using lightly floured rolling pin, roll out dough to 1/8-inch-thick circle on lightly
floured surface. Gently pick up dough circle with both hands. Hold it up to the
light to check for places where dough is too thick. Return to board. Let rest until
dough is slightly dry but can be handled without breaking.

6. Lightly flour dough circle; roll loosely on rolling pin.

7. Loosely roll the dough on a rolling pin.

8. Slide rolling pin out; press dough roll gently with hand and cut into strips of
desired width with sharp knife. Carefully unfold strips.

9. Cut the dough into strips of desired width.

10. Pasta can be dried and stored at this point. Hang strips over pasta rack or clean
broom handle covered with plastic wrap and propped between two chairs. Dry for
at least 3 hours; store in airtight container at room temperature for 4 days. To
serve, cook pasta in large pot of boiling salted water 3 to 4 minutes just until al
dente. Drain well.
11. Dry the pasta using a drying rack.

Your performance will be rated using the rubric below

4 Follows correctly the procedures in preparing and cooking homemade

pasta and performs the skill without supervision.
3 Follows correctly the procedures in preparing and cooking homemade
pasta and performs the skill without some assistance or supervision.

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 9
What I Can Do What’s More
Answers may vary Answers may vary
Additional Activity
Answers may vary
Pre Test (What I Know)/ Post Test (Assessment)
Techniques in Preparing Pasta before Plating
1. Pasta is best if cooked and served immediately. Try to cook pasta upon
order.
2. If pasta is to be served immediately, just drain and do not rinse in cold
water.
3. If pasta is to be used cold in salad, it is ready to be incorporated in the
recipe as soon as it has cooled.
4. If pasta is to be held, toss gently with a small amount of oil to keep it from
sticking.
5. Measure portions into mounds on trays. Cover with plastic film and
refrigerate until service time.
6. To serve, place the desired number of portions in a china cap and immerse
in simmering water to reheat. Drain, plate, and add sauce.
Answer Key
pasta and performs the skill unsatisfactorily.
Was not able to follow the procedures in preparing and cooking homemade 1
and/or supervision
pasta with minor errors and performs the skill with some assistance
Follows correctly the procedures in preparing and cooking homemade 2
References

https://www.rhiansrecipes.com/pasta-recipes/

https://images.app.goo.gl/s9V6hFnzRHyLNq7g7

https://talesofambrosia.com/2011/06/24/bucatini-with-roasted-red-pepper-
sauce-and-zucchini/

https://chadzilla.typepad.com/chadzilla/2007/11/other-shades-of.html

https://www.pinterest.ph/pin/15833036166492807/
http://hizonscatering.com/plated-service-or-buffet-service-which-one-is-right-for-
your-wedding-reception/

https://www.dreamstime.com/stock-photo-plate-healthy-well-presented-food-
pasta-dish-accompanied-salad-stuffed-tomato-image94940830
https://www.nisbets.co.uk/the-art-of-food-
plating#:~:text=Food%20plating%20is%20the%20process,mark%2Dup%20on%20y
our%20food.

.https://images.app.goo.gl/s9V6hFnzRHyLNq7g7

https://talesofambrosia.com/2011/06/24/bucatini-with-roasted-red-pepper-
sauce-and-

https://www.pinterest.ph/pin/1583303

https://chadzilla.typepad.com/chadzilla/2007/11/other-shades-of.html
https://www.dreamstime.com/stock-photo-plate-healthy-well-presented-food-
pasta-dish-accompanied-salad-stuffed-tomato-image94940830

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For inquiries or feedback, please write or call:

Department of Education – Schools Division of Negros Oriental

Kagawasan, Avenue, Daro, Dumaguete City, Negros Oriental

Tel #: (035) 225 2376 / 541 1117

Email Address: negros.oriental@deped.gov.ph
Website: lrmds.depednodis.net