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TRAINER’S METHODOLOGY
(TM 1)
PORTFOLIO
OF
BLESSY JANE C. CABAHUG
ERICA M. SALISE
NASHRIA PIANG PANAYAMAN
JINKY CONDOLE ELIAS
(BTVTED FSM F3)

TABLE OF CONTENTS
PLANNING TRAINING SESSION

Sample Data Gathering Instrument for – - - - - - - - - - - - - - - - - - - - - - - 1.
Trainee's Characteristics – - - - - - - - - - - - - - - - - - - - - - -
Self-Assessment Check
Evidences/Proof of Current
Competencies Summary of Current Competencies.
Versus Required Competencies Training Needs
Session Plan
Competency-Based Learning Material List of Competencies
Module Content
Details Of Learning Outcome
Learning Experiences
Information Sheet 9.2-1
Self-Check 9.2-1
Answer Key 9.2-1
Task Sheet 9.2-1
Performance Criteria Checklist 9.2-1
Self-Check 9.2-2
Answer Key 9.2-2
Self-Check 9.2-3
Answer Key 9.2-3
Job Sheet 9.2-3
Institutional Assessment Instruments
Evidence Plan
Table of Specification
Written Test
7Answer Key
Performance Test
Performance Criteria Checklist
Demonstration with Questioning Tools
Rating Sheet for Oral Questioning
Suggested/ Model Answers
Organizing Learning Resources
Inventory of Training Resources
Workshop Layout
References/Further Reading
M2 Supervise Work-Based Learning
Self-Assessment Check
Evidences/Proof of Current Competencies
Summary of Current Competencies
Versus Required Competencies
Training Needs Training Plan
Trainee's Record Book
Trainee's Progress Sheet
Supervise Industry Training Evaluation Form
Interpretation and Analysis of Program
Evaluation
M3 Facilitate Learning Session
Training Activity Matrix
Progress Chart
Achievement Chart
Minutes of the Meeting
Analysis of a hypothetical data on
pretest/post test result
Sample write up of a program evaluation report
M4Maintain Training Facilities
Equipment Record W/ Code And Drawing
Operational Procedure
Housekeeping Schedule
Housekeeping Inspection Checklist
Equipment Maintenance Schedule ㅁ Equipment Maintenance Inspection

Checklist
Work Request Tag out Index Card
Inspection Report
Breakdown Repair Report
Salvage Report
Waste Segregation Plan
Waste Segregation List
Requisition And Purchase Request
Annex A
Certificate of Qualification
Certificate of Training
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
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Sample Data Gathering Instrument for Trainee's Characteristics
Please answer the following instrument according to the characteristics

described below. Encircle the letter of your choice that best describes you as
a learner. Blank spaces are provided for some data that need your response.
Name of Trainee: Blessy Jane C. Cabahug
Language, literacy and Average grades in English

numeracy (LLN) a. 95 and above
b. 90 to 94
c. 85 to 89
d. 80 to 84
e. 75 to 79
Cultural and Language Ethnicity/culture.
backgrounds a. T'boli
b. Blaan
c. Manobo
d. Gadang
e. Muslim
f. Others (please specify )
Education & general Highest Education Attainment:
knowledge a. High School Level
b. High School Graduate
c. College Level
d. College Graduate
e. With units in Master’s D
f. Degree
g. Master Graduate
h. With units in Doctoral Level
Plan training Date developed:

session
Date Revised:
Developed by:

Telephone No. (083) 554-6323
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Learning Styles a. Virtual – The learner takes mental
pictures of information given, so inorder
for this kind of learner to retain
information, oral or written, presentation
of new information must contain
diagram and drawing, preferably in color.
The visual learner can’t Concentrate with
a lot of activity around him and will
focus better and learn faster in a quiet
study environment.
b. Auditory- a learner who has the ability to
remember speeches and lecture in
details but has a hard time with written
text. Having to read long texts is
pointless and will not be retained by the
auditory learner unless it is read aloud.
c. Activist- Learns by having a go
d. Reflector- Learns most from activities
where they can watch, listen and then
review what has happened.
e. Theories- Learns most when ideas are
linked to existing theories and concepts.
f. Pragmatist- Learn most from learning
activities that are directly relevant to
their situation.
a. Financially challenged
b. Working student
c. Solo parent
d. Others (please specify) ______
Date developed
Date revised
Developed by
Telephone No. (083) 554-6323
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FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTION
This Self Check Instrument will give the trainer necessary data or
information which is essential in planning training sessions. Please check
the appropriate box of your answer to the questions below.
Basic Competencies
Can I? Yes No
1. Participate in workplace communication
L.O.1 Obtain and convey workplace information ✓

L.O.2 Complete relevant work related documents ✓
L.O.3 Participate in workplace meeting and discussions ✓
2. Work in Team Environment
L O.1 Describe and identity team role and responsibility in a team ✓
L.O.2 Describe work as a team member ✓
3. Practice Career Professionalism
L O.1 Integrate personal objective with organizational goals ✓
L.O.2 Set and meet work priorities ✓
L.O.3 Maintain professional growth and development ✓
4. Practice Occupation Health and safety
L.O.2 Evaluate hazard and risk ✓
L.O.2 Control hazard and risk ✓
L.O.3 Maintain occupation health and safety awareness ✓
Common Competence
1. Develop and update industry knowledge
L.O.1 identify and access key sources of information on the industry ✓
L.O.2 Access, apply and share industry information ✓
L.O.3 Update continuously relevant industry knowledge ✓
2 Observe workplace hygiene procedures
L.O.1 Practice personal grooming and hygiene ✓
L.O.2 Practice safe and hygienic handling, storage and disposal of food ✓
beverage and materials
Date Developed
Date Revised
Developed by
Telephone No. (083) 554-6323
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3 perform Computer operation
L.O.1 Identify and explain the functions, general features and ✓

capabilities of both hardware and software undertaken
L.O.2 Prepare and use appropriate hardware and software according to ✓
task requirement
L.O.3 Use appropriate devices and procedures to transfer files/data ✓
L.O.4 Produce accurate and complete data according to the ✓
requirements
L.O.5 Maintain computer system ✓
5. Perform workplace and safety practice
L.O.1 Practice workplace sàfety, security and hygiene system ✓
L.O.2 Respond appropriately to fault, problem and emergency situation ✓
L.O.3 Maintain safe personal presentation standard ✓
6. Provide effective customer service
L.O.1 Apply effective verbal and non-verbal communication skills to ✓
respond to costumers needs
L.O.2 Provide prompt and quality service to costumer ✓
L.O.3 Handle quires promptly and correctly in line with enterprise ✓
standard
L.O.4 Handle customers complaints, evaluation and recommendation ✓
CORE COMPETENCES
1 CLEAN AND MAINTAIN PREMISES
Clean, sanitize and store equipment
Clean, and sanitize premises
Dispose of waste
2. PREPARE STOCKS, SAUCES AND SOUP
Prepare stok, glaze and essences required for menu items
Prepare soup requires for menu items
Prepare sources required for menu items
Store and reconstitute stock, sauce and soups
Date developed
Date Revised
Developed by
Telephone No. (083) 554-6323
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3. Prepare appetizers
 Perform Mise’n place

Prepare a range of appetizers
Present a range of appetizers
Store appetizers
4. Prepare salads and dressings
Prepare Mise’n place
Prepare a variety salads and dressings
Present a variety of salads and dressing
Store salads and dressings
5. Prepare sandwiches
Perform Mis’n Place
Prepare a variety of sandwiches
Present a variety of sandwiches
Store sandwiches
6. Prepare meat dishes
Perform Mise’n place
Cook meal cuts for service
Present meat cuts for service
Store meats
7. Prepare vegetables dishes
Perform Mis’en place
Prepare vegetable dishes
Present vegetable dishes
Store vegetable
8. Prepare egg dishes
Prepare and cook egg dishes
Present egg dishes
Store egg dishes
9. Prepare starch dishes
Prepare starch dishes
Present starch dishes
Dated developed
Date Revised
Developed by

Telephone No. (083) 554-6323
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Store Starch dishes

10. Prepare poultry and game dishes
Cook poultry and game dishes
Plate/present poultry and game dishes
Store poultry and game dishes
11. Prepare seafoods dishes
Handles fish and seafood
Cook fish and shellfish
Plate/present fish and seafood
Store fish and seafood
12. Prepare dishes
Prepare dessert and sweet souces
Plate/present dessert
Store desserts
13. Package prepared food
Select packaging materials
Package food
Date developed:
Date revised
Developed by:
Telephone No. (083) 554-6323
SESSION PLAN
Sector:
Qualification title:
Unit Competency:
Module title:
Nominal duration:
Learning Outcomes
Upon completion of the module the trainee’s/Student should be able to
L.O.1 Perform Mis’en place
L.O.2 Prepare starch dishes
L.O.3 Present starch dishes
L.O.4 Store Starch dishes
B INSTRUCTION
This Module deal with skills, knowledge, and attitude required to cook, present and
store Starch dishes sushi as pasta and noodles
B. Learning activities
Learning Methods Presentation Practice Feedback Resources Time

Content
L.O.1 PERFORM MIS’EN PLACE

Tools, Self-paced/ Read Answer Compare CBLM 1/3
equipment’s modular information self with tools hour
and utensils sheet 91.1 check answer equipmen
needed in tools 91.1 key 91.1 t and
cooking equipment and check for utensils
starch utensils needed correct needed in
in cooking answer cooking
starch starch
Lecture
Telephone No. (083) 554-6323
Listen/
participate to
the lecture on
tools,
equipment and
utensils needed
In cooking
starch
Variety / type Self-paced/ Read Answer Compar CBLM ½
of starch Modular information sel- e to Variety/type Hour
dishes sheet 9.1-2 check answer of starch
variety/types 9.1-2 key dishes
dishes 9.1-2
Lecture Listen in the

lecture on
additional
information
about the
content
Viewing of Watch video on Video CD
video on variety/type of
variety/type of starch dishes
starch dishes
Method of Self-paced/ Read Answer Compar CBLM

cooking Modular information self e to Method of
starch sheet 9.1-3 check answer cooking 2
method of 9.1-3 key starch hours
cooking starch 9.1-3
Date developed:
Date Revised:
Developed by:
Telephone No. (083) 554-6323
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Demonstratio Watch the video Perfor Evaluat Video CD

n on How to cook m task e the tools,
starch sheet perform equipment
9.-1-3 ance and
using utensils,
perform supplies
ance and
Criteria materials
checklis
t 9.1-3
Nutritional Self-paced/ Read Answe Compar CBLM

value/Compone Module information r self e to Nutritional
nt of starch sheet 9.1-4 check answer Value/Com
Nutritional 9.1-4 key 9.1- ponent of
value/Compone 4 starch
nt of starch
Lecture Listen/
Participate to
the lecture on
additional
information
about the
content
Date developed:
Date Revised:
Developed by:
Telephone No. (083) 554-6323
Safe work Self-paced/ Rad information Compar CBLM Safe

practice Modular sheet 9.1-5 safe Answe e to work
work practice r self answer practice
check 9.1-5
9.1-5
Lecture Listen/
Participate in
the lecture on
additional
information
about the
content
Viewing of Viewing of video Video CD
video on safe on safe work
work practice practice
Principles and Self Read Answe Compar CBLM ½
participate of -paced/Modul information r self e to Principles Hour
hygiene related ar sheet 9.1-6 Check answer and
to use of raw Principles and 9.1-6 key 9.1- 0articipate
ingredients practice of 6 of hygiene
hygiene realated related to
to use of the raw
raw ingredients ingredients
Lecture Listen/
Participate to
the lecture on
additional
information
about content
Date developed:
Date Revised
Developed by
Telephone No. (083) 554-6323
Viewing of video on Viewing of Vid

Principle and video on CD
practice of hygiene Pricciples and
related to use of practice of
raw ingredients hygiene
related to use
of raw
ingredients
Logical and Self-paced/ Read Answer Compare to CBLM ½
time efficient Modular information self answer key Logical and Ho
work flow sheet 9.1-7 check 9.1-7 time
Logical and 9.1-7 efficient
time efficient with flow
work flow
Lecture/ Participate
Discussion actively in
Discussion on
Logical and
time efficient
Work flow
Cutting and Self-paced/ Read Answer Compare CBLM 2
presentation Modular information self answer key cutting and Ho
techniques of sheet 9.1-8 check 9.1-8 presentation
vegetables Cutting and 9.1-8 technique of
and fruit presentation vegetables
techniques of and fruit
vegetables
and fruit
Demonstration Watch the Perform Evaluate Tool,
video how to task the equipment
Perfo Cutting 9.1-8 performance and utensils
and using supplies
presentation performance and
techniques of Criteria material
vegetables checklist
and fruits 9.1-8
Date developed:
Date Revised:
Developed by:

Telephone No. (083) 554-6323
Organizational Self-paced/Modula Read Answer Compare CBLM

skills and team information self to organizational
work sheet 9.1-9 check answer skills and ½
Organizational 9.1-9 key 9.1- teamwork hour
skills and 9
team work
Viewing is video Watch video Video CD
on
Organizational
skills and
teamwork
Waste Self-paced/ Read Answer Compare CBLM Waste
minimization Modular information self to minimization
technique and sheet 9.1-10 check answer technique and
environementa Waste 9.1-10 key 9.1- environmental
l consideration minimization 10 consideration
in specific technique and in specific
realation to environmental relation to
vegetables, egg consideration vegetable,
and starch in specific eggs and
dishes relation to starch dishes
vegetable,
eggs and
starch dishes
LO2 PREPARE STARCH DISHES
Lecture/Discussion Participate ½
activity in Hour
Discussion
Cooking Self-paced/ Read Answer Compare CBLM
method in Modular information self answer Cooking
pasta sheet 9.2-1 check key 9.2- method of
Cooking 9.2-1 1 pasta
method of
pasta
Date developed:
Date Revised:
Developed by:

Telephone No. (083) 554-6323
Demonstration Watch the Perfor Evaluate Tongs, Pots, 2

video cooking m task the Pans, ho
method in sheet performa Strainers, ur
pasta 9.2-1 nce Wooden
using spoon
performa
nce
Criteria
checklist
9.2-1
Maching source Self-paced/ Read Answe Check CBLM
pasta Modular information r self your Matching
sheet 9.2-2 check answer source of
Matching 9.2-2 with pasta ½
source to pasta answer ho
key 9.2- ur
2 s
Lecture Listen/)articipa
tetothe lecture
on additional
information
about the
content
Food safety Self-paced/ Read Answe Check CBLM Food
practice on Modular information r self you safety
cooking patsa sheet 9.2-3 check answer practice on
Food safety 9.2-3 with cooking
practice in answer pasta ut
cooking pasta on 9.2-3
Lecture Listen/ 2
Participate In ho
the lecture on ur
additikn about s
content
Demonstration Do job Evaluate
sheet the
performa
nce
using
performa
nce
Criteria
checklist
9.2-3
Date developed:
Date Revised:
Developed by:

Telephone No. (083) 554-6323
Logical Self-paced/
Read Answer Check you CBLM
and time Modular informatio self check answer Logical
efficient n 9.2-4 9.2-4 with and time
work flow Logical and answer efficient
time key 9.2-4 work flow
efficient
work flow
Lecture Listen/ ½ hours
participate
to the
lecture on
additional
informatio
n about the
content
LO3 PRESENT STARCH DISHES
Present Self-paced/ Read info Answer Check CBLM

starch Modular sheet 9.3-1 self check your Present
dishes 9.3-1 answer starch
effectively with dishes
answer effectively
key on
9.3-1
Date developed:
Date Revised:
Telephone No. (083) 554-6323
Lecture Listen/ 1½
Participate to the Hour
lecture on s
additiona
informationl
about the
content
Demonstartion Watch the video Perfor Evaluat the Video CD
on how to m task performanc
Present starch sheet e using
dishes effectively 9.3-1 performanc
e Criteria
checklist
9.3-1
Creative Self-paced/ Read info sheet Answer Check your CBLM
presentati Modular 9.3-1 Creative self answer Creative
n presentation check with presentatio
technique technique 9.3-1 answer key n technique
9.3-2
Lecture/ Listen/ 2
Discussion Participate to the hour
lecture on
creative
presentation
technique
Demonstration Watch the video Perfor Evaluate Plate, Fork,
on creative m task your work Tongs,
presentation sheet based on Pasta,
technique 9.3-2 performanc Source,
e on Garnish
performanc
e Criteria
checklist
9.3-2
Date developed
Date Revised
Developed by
Telephone No. (083) 554-6323
Factors to Slef-paced/ Read info sheet Answer Check you CBLM ½

consider Modular 9.3-3 Factor to self anwer with Factor to Hours
in plating consider to check answerkey consider
starch plating starch 9.3-3 on 9.3-3 to
dishes dishes plating
starch
dishes
Lecture Listen/Participate
to the lecture on
additional
information
about the content
Hygienic Self-Paced/ Read info sheet Answer Check you CBLM ½
food Modular 9.3-4 Hygienic self anwer with Hygienic hours
handling handling practice check answer key handling
parctice 9.3-4 on 9.3-4 practice
Lecture/Group Listen/Participate
Discussion to the lecture on
additional
information
about the content
Safe work Self-paced/ Read info sheet Answer Check you CBLM
practice Modular 9.3-5 safe work self answer Safe
on practice on check with work
presentin presenting and 9.3-5 answer key practice
g and plating dishea on o.3-5 and
plating Palting
vegetable starch
dishes
Telephone No. (083) 554-6323
Lecture/ Participate 1
Discussion actively in hour
groap s
discussion
on safe work
practice on
presenting
and plating
starch
dishes
Demonstarion Watch the Do Evaluae Video CD
video on safe task the
work sheet performan Plates,
practice on 9.3-5 ce using Gloves,
presenting performan Knifes,
on starch ce Criteria Starch
dishes checklist dishes
9.3-5
Organizatio Slef-paced/ Read info Check CBLM ½
al skill and Modular sheet 9.3-6 your Organization hour
teamwork organization answer al skills and s
al skills and with teamwork
teamwork answer key
on 9.3-6
Viewing of videos Watch video Video CD
on
Organization
al skills and
teamwork
Waste Slef-paced/ Read info Anwe Check CBLM waste ½
minimizatio Modular sheet 9.3-7 r self your minimization hour
n technique chec answer technique s
k with
9.3-7 answer key
on 9.3-7
Telephone No. (083) 554-6323
Discussion
on water
minimizati
on
techniques
LO3 STORE STARCH DISHES
Observe Self-paced/ Read info Answ Compa CBLM ½
hygienic Modular sheet 9.4- e self re Hygieni hour
h dlimh 1 observe sheck answer c s
and hygienic 9.4-1 with handli
storing handling answer ng and
starchy and key to storing
priduct storing 9.4-1 starchy
starchy produc
product t
Discussion
on abserve
hygienist
handling
and
storing
starchy
product
Participa Self-paced/ Read info Answ Check CBLM ½
te and Modular sheet er self you Priciple Hour
practice 9.4+2 check answer and s
storing Principles 9.4-2 with practic
pstarchy and answer e of
product practice of key on storing
storing 9.4-2 starchy
starchy produc
product t
Date developed
Date Revise
Developed by
Telephone No. (083) 554-6323
Lecture/Discussion Participate
actively in
Discussion
on Principled
and practice
of storing
starchy
products
Culinary Self paced/Modular Read Info Answer Check ½ Hour

team sheet 9.4-3 self check your
related to Culinary 9.4-3 answer
handling team related with
and to handling answer
storage of and storage key on
starchy of starchy 9.4-3
poduct product
Lecture/Groupp Participate
discussion actively in
Discussion
on Culinary
team related
to handling
and storage
of starchy
product
Telephone No. (083) 554-6323
Safe Self-paced/ Read info Do self Check CBLM

work Modular sheet 9.4- Jo 9.4- you Self
practic 4 Self 4 answer work
e work with practic
practice answer e
key on
9.4-4
Lecture/Group Participat
discussion e actively
in
Discussio
n on safe
work
practice
Viewing of video Watch Video
on safe work video on CD
discussion safe work
discussio
n
Logical Self-paced/ Read info Answe Compar CBLM ½
and Modular sheet 9.4- r self e to Logical hou
time 5 Logical check answer and r
efficien ND time 9.4-5 key 9.4- time
t work efficient 5 efficien
work t work
Lecture/ Participat
Discussin e actively
in
Discussio
n on
Logical
and time
efficient
Work
Telephone No. (083) 554-6323
Organizatio Self-paced/ Read Info Ans Chec CBLM ½
nal skills Modular sheet 9.4-6 we k you Organiztio ho
and Prganizatio self answ nal skills ur
teamwork nal skills chec er and
and k with teamwork
teamwork 9.4- answ
6 er
key
on
9.4-6
Viewing of Watch Video CD
video video on
Organizatio
nal skills
and
teamwork
Principle Self-paced/ Read info Ans Chec CBLM ½
and Modular sheet 9.4-7 we k Principles ho
practice of self your and ur
hygienic chec answ practice of
handling k er hygienic
and storage 9.4- with handling
of meat 7 answ and
er storage of
key meat
9.4-7
Discusion actively in
Discussion
on
principles
of hygienic
handling
and storage
of meat
Telephone No. (083) 554-6323
Cutting, Self- Read Info sheet Ans Check CBLM ½

yield, paced/ 9.4-8 Cutting, wer you Cutting, hou
testing, Modular Yield, Testing self answe Yield, rs
portion portion control chec r with Testing,
control of of meat k answe portion
meat 9.4- r key control of
8 on meat
9.4-8
Discussion on
cutting, yield,
testing, portion
control of meat
Waste Self Read info sheet Ans Comp CBLM ½
minimizat paced/Mo 9.4-8 Waste wer are Waste hou
ion dular minimizationtec self answe minimizat rs
technique hnique and chec r to ion
and environmental k answe technique
environm consideration in 9.4- r key and
ental specific relation 9 environm
considera to vegetables, ental
tion in eggs, and considera
specific, starch dishes tion in
relation to specific,
vegetables relation to
, eggs and vegetables
starch , eggs and
dishes starch
dishes
Telephone No. (083) 554-6323
Discussion on
Waste
minimization
technique and
environmental
consideration
to specific
relation to
vegetables,
eggs and
starch dishes
C. ASSESSMENT PLAN
Written test
Demonstration
Oral questioning
D. TEACHERS SELF REFLECTION OF THE SESSION
The CBLM is very effective according to the feedback of majority of the
student.
Some students are relatively slower than the others
The teacher needs to provide more guidance
Giving an extre assignment for slower students can be done.
CBLM
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome!
The unit of competency. "Prepare Starch Dishes" is one of the competencies
of COOKERY NC II, it contains knowledge, skills and attitudes required for
the course. It is one of the specialized modules of National Certificate Level
(NCII)
The module, "Prepare Starch Dishes", contains training materials and
activities related to Perform Mis’en place (1G), Prepare starch dishes
(2G), Present starch dishes (3G), Store starch dishes (4G) for you to
complete.
In this module, you are required to go through a series of learning activities
in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Task/Job
Sheets. Follow and perform the activities on your own. If you have
questions, do not hesitate to ask for assistance from your facilitator.
Remember to:
• Work through all the information and complete the activities in each
section
•Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
• Most probably, your trainer will also be your supervisor or manager. He is
there to support you and show you the correct way to do things.
• You will be given plenty of opportunities to ask questions and practice on
the job. Make sure you practice your new skills during regular work shifts.
This way, you will improve your speed, memory and your confidence.
• Use the Self-Checks, Operation Sheets or Task or Job Sheets at the end of
each section to test your own progress. Use the Performance Criteria
Checklist or Procedural Checklist located after the sheet to check your own
performance.
• When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in
your Progress Chart and Accomplishment Chart.
A Certificate of Achievement will be awarded to you after passing the
evaluation; you must pass the Institutional Competency Evaluation for this
competency before moving on with the next competency You need to
complete this module before you can perform the next module. Prepare
poultry and game dishes
RECOGNITION OF PRIOR LEARNING
(RPL/RCC)
You may already have some of the most of the knowledge and skills covered
in this learner's guide because you have:
✓ Been working for some time
✓ Already completed training in this area

If you can demonstrate to your trainer that you are already competent in a
particular skill or skills, talk to him/her to be able to recognize your skill so
you don't have to do the same training again.
If you have a qualification or Certification of Competency from previous
training, show it to your trainer. If the skill you acquired is still current and
relevant to the unit/s of competency they may become part of the evidence
you may present to RPL. If you are not sure about the currency of your
skills, discuss with your trainer.
At the end of this module is a Learner's Diary. Use this diary to record
important dates, jobs undertaken and other workplace events that will
assist you in providing further details to your trainer or assessor. A Record
of Achievement is also provided for your trainer to complete once you
complete the module,
This module was prepared to help you achieve the required competency, in
PREPARING STARCH DISHES. This will be the source of information for you
to acquire knowledge and skill into this particular trade independently and
at your own pace, with minimum supervision or help from your instructor.
COOKERY NCII
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code
1. Clean and maintain kitchen Cleaning and TRS512328
premises maintaining
kitchen premises
2. Prepare stocks, sauces and Preparing stock, TRS512331
soup sauces and soups
3. Prepare appetizers Preparing TRS512381
appetizers
4. Prepare salads and dressing Preparing salads TRS512382
and dressing
5. Prepare sandwiches Preparing TRS512380
sandwiches
6. Prepare meat dishes Preparing meat TRS512383
dishes
7. Prepare vegetables dishes Preparing TRS512384
vegetables
8. Prepare egg dishes Preparing egg TRS51235
dishes
9. Prepare starch dishes Preparing starch TRS512386
dishes
10. Prepare poultry and game Preparing poultry TRS512333
dishes and game dishes
11. Prepare seafood dishes Preparing sea food TRS512334
dishes
12. Prepare dessert Preparing desserts TRS12335
13. Package prepared food Packaging TRS512340

prepared food
Qualification Title
Unit of Competency
Module Title : Preparing Starch Dishes
MODULE DESCRIPTOR:
This module deals with the skills and knowledge required in preparing and
presenting starch dishes such as pasta and noodles
NOMINAL DURATION: 24 hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
LO1. Perform Mise'en place
LO2. Prepare starch dishes.
LO3. Present starch dishes
LO4. Store starch dishes:
ASSESSMENT CRITERIA:
1. Tools, utensils and equipment are cleaned, sanitized and prepared based
on the required tasks
2. Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
3. Ingredients are assembled according to correct quantity, type and quality
required
4. Ingredients are prepared based on the required form and time frame
5. Frozen ingredients are thawed following enterprise procedures.
6. Where necessary, raw ingredients are washed with clean potable water.
7. Variety of starch products are selected and prepared according to
enterprise recipes
8. Optimum quality is ensured using appropriate cooking methods
9. Sauces and accompaniments appropriate to starch products are selected
10. Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes.
11. Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements
12. Suitable plate are selected according to enterprise standards
13. Starch dishes are presented hygienically and attractively using suitable
garnishes and side dishes
14. Factors in plating dishes are observed in presenting poultry and game
dishes
15. Starch are stored at the correct temperature
16. Optimum freshness and quality is maintained in accordance with
enterprise storing techniques and procedu
res
17. Quality trimmings and other leftovers are utilized where and when
appropriate
18. Starch is stored in accordance with FIFO operating procedures and
storage of starch requirements
Contents:
1. Cooking methods of pasta
2. Matching sauces to pasta
3. Food safety practices in cooking pasta
4. Logical and time-efficient work flow (Refer to session 9.1-7(L01)
Assessment Criteria
1. Variety of starch products are selected and prepared according to
enterprise recipes
2. Optimum quality is ensured using appropriate cooking methods
3. Sauces and accompaniments appropriate to starch products are selected
4. Cooked dishes are tasted and seasoned in accordance with the required
taste of the dishes
5. Workplace safety and hygienic procedures are followed according to 10
enterprise and legislated requirements
Conditions
The students/trainees must be provided with the following:
EQUIPMENT SUPPLIES & LEARNING
MATERIALS MATERIALS
 LCD Projector  Long pasta  Manuals
(optional for lecture)  Short pasta  Books
 Overhead projector  Designer pasta  Video (CD)
( Optional for  Dries stuffed
lecture) pasta
 Television and  Flat pasta
multimedia player  Long and plat
 Whiteboard with  Noodles -wheat
marker and erase noodles
 Applicable s  -egg noodles
equipment as  Rice noddles
prescribed by
training regulation
Date developed
Dated revised
Developed by
Electric gas or  Cellophane
induction ranges
 Oven, including
combi ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Saladmaker
 Food processors
 Blenders
 Mixers
 Aiccors
 Pans
 Utensils
 Tilting fry pan
 Streamers
 Baines Marie
 Mandolin
TOOLS
- Pots and pans
- Bowls and
plastic wrap
- Aluminum foil
- Measuring
cups
- Weighing
scales
- Cleaning
materials and
linen
- Tea towels
serviettes
- Tables cloth
- Apron
- Uniforms
- Hair restraints
METHODOLOGIES:. ASSESSMENT METHODS:
-Lecture. - Direct Observations
-Film viewing. - Written or oral questions
- Review of portfolio of evidence
Date developed
Date revised
Developed by
Learning Activities Special Instruction
Read information sheet 9.2-1 on I’m this Learning Outcomes you shall
Cooking methods of pasta learn how to present starch dishes by
knowing the Cooking Methods of pasta
Answer self-Check 9.2-1 Compare answer with the answer key. You
are required to get all answer correct. If
not, read the information sheet against to
answer all question correctly.
Listen to the discussion on other matters

regarding Preparing starch dishes.
Watch the video about cooking method
of pasta
Perform task sheet 9.2-1 Evaluate your own work using the
You may ask you trainers to observe and

evaluate performance using the
performance Criteria Checklist 9.2-1
Read information sheet 9.2-2 on
matching sauces to pasta
Answer self-check 9.2-2 Compare answer with the answer key. You
not, read the informayiln sheet again to
answer all question correctly.
Listen to the discussion on other matter

regarding Preparing starch Dishes
Watch the video on matching Sauces to
pasta
Read information sheet 9.2-3 on food
safety practice in cooking pasta
Answer self-check 9.2-4 Compare answer with the answer key. You
not, read the information
Sheet again to answer all question
correctly.
Listen to the discussion on other matter

regarding starch dishes
Do Job Sheet 9.2-3 Preparing a Evaluate you own work using the
Starch dishes performance Criteria checklist 9.2-3
You may ask your trainer to observe and

evaluate Perform using the performance
Criteria checklist 9.2-3
INFORMATION SHEET 9.2-1
COOKING METHODS OF PASTA
After reading this information sheet, you should be able to
1. Identify the Cooking Method of Pasta

2. Ensure optimum quality using appropriate cooking methods.
3. Cooked Pasta using Boiling Method.
1. Cooking Methods of Pasta

i. To boil means to cook in a liquid that is bubbling rapidly and greatly
agitated. Water boils at 212°F (100°C) at sea level. No matter how high the
burner is turned, the temperature of the liquid will go no higher. Boiling is
generally reserved for vegetables and starches. (Gisslen, p. 70).
ii. To blanch means to cook an item partially and briefly, usually in water
but sometimes by other. There are two ways of blanching in water:
 Place the item in cold water, bring to a boil, and simmer briefly. Cool
the item by plunging it into cold water.
 Place the item in rapidly boiling water and return the water to the boil.
Remove the item and cool in cold water.
 iii. To sauté means to cook quickly in a small amount of fat
Pasta Method can be used. It is so called because, like pasta, the item is
cooked in a large quantity of water and drained. This method is good for
producing separate, unstick grains. However, some nutrients are lost in the
cooking water, so chefs disagree about the value of the method.
1. Drop the washed, drained grain into a large pot of boiling salted water.
2. When just tender, pour into a strainer and drain well.
3. Place in a hotel pan. Cover and steam dry in oven 5 to 10 minutes, or
leave uncovered and place in a steamer to steam dry..
Alternative Method: Steam Table Service

Pasta gradually becomes soft and mushy when kept hot for service, but it
will hold reasonably well for 30 minutes. It will not be as good as if freshly
cooked, however. This method should not be used unless cooking pasta to
order is not possible in a particular food-service operation.
1. Follow steps 1 to 3 above.
2. Drain the pasta while still slightly undercooked. Rinse briefly in cool
water, enough to stop the cooking and rinse off starch but not enough to
cool the pasta. Pasta should still be quite warm.
3. Transfer the pasta to a steam table pan and toss with oil to prevent
sticking.
4. Hold for up to 30 minutes.
Cooking Pasta
DONENESS
Pasta should be cooked al dente, or "to the tooth." This means
cooking should be stopped when the pasta still feels firm to the bite, not soft
and mushy. Much of the pleasure of eating pasta is its texture (that's why
there are so many shapes), and this is lost if it is overcooked.
Many suggestions have been made for testing doneness, but none is
more reliable than breaking off a very small piece and tasting it. As soon as
the pasta is al dente, the 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. Times indicated
on packages are often too long. Fresh egg pasta, if it has not been allowed to
dry, takes only 1 to 1 1/2 minutes to cook after the water returns to a boil.
The following procedures can be used for quantity cookery. (Gisslen, p. 661).
SELF- CHECK 9.2-1

FILL IN THE BLANKS: Complete the statement by writing the correct answer
in the space provided.
__________1. To cook in a liquid that is bubbling rapidly and greatly agitated.

__________2. Water boiling temperature in cooking pasta
__________3. Firm, not soft or mushy , to the bite.
__________4. It is so called because, like pasta, the items is cooked in a large
quantity of water and drained.
__________5. To cook an item partially and briefly, usually in water but
sometimes by other method.
Answer key 9.2-1
1. Boil
2. 212°F (100°C)
3. Al dente
4. Pasta method
5. Blanch
TASK SHEET 9.2-1
Title: VOOKING METHODS OF PASTA
Performance Objective: Given Cooking method of pasta, you should be
able to cook pasta and ensure optimum quality using appropriate cooking
Method
Supplies/Materials: Spaghetti Pasta, Oil, Water, Salt
Steps/Procedure for Safety Precautions:
1. Wear proper PPE such as chef's jacket, skull cap, hairnet and clogs.
2. Observe proper safety instructions in the kitchen.
3. Prepare all necessary tools and materials.
Steps/Procedure for Cooking Pasta

1. Use at least 4 quarts boiling salted water per pound of pasta (4 L per
500 g). Use about 11/2 tablespoons (25 g) salt per 4 quarts (4 L) water.
2. Boil Water and drop the pasta.
3. Continue to boil, stirring a few times.
4. As soon as the pasta is al dente, drain it immediately in a colander and
rinse with cold running water until completely cooled.
5. Toss the pasta with a small amount of oil to keep it from sticking.
6. Serve Pasta, place the desired number of portions in a china cap and
immerse in simmering water to reheat. Drain, plate, and add sauce.
7. Clean as you go.
Assessment Method:
1 Observation
Demonstration
Or questioning
Task Sheet 9.2-1
Cooking Methods of Pasta
TRAINER’S Name: Blessed Jane C. Cabahug Date:
CRITERIA YES NO
Did you?
Wear proper PPE sushi as chef’s jacket, skull cap, hairnet ✓
and clogs?
Observe proper safety instruction in the kitchen ?
Prepare all necessary tools and equipment ?
Use at least 4 quarts boiling salted water per pound of
pasta (4 liters per 500g. Use about 1 1/2 tablespoon (25g)
salt per 4 quarts (4 liters) water?
Boil water and drop the pasta?
As the pasta continue to boil, stirring few times?
As soon as the pasta is Al dente, drain it immediately in a
colander and rinse with cold running water until completely
cooled?
Toss the pasta with a small amount of oil boil keep in from
sticking ?
Serve pasta place the desired number of portion in a china
cap and immerse in simmering water to reheat, Drain,
plate, and add sauce?
Clean the area
MATCHING SAUCES TO PASTA
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to select
sauces and accompaniments appropriate to starch products.
Matching sauces to pasta

Pasta is made in hundreds of shapes and sizes. Each shape is appropriate.
for different preparations because of the way different kinds of sauce cling to
them or the way their textures complement the texture of the topping. The
illustration shows some of the most popular kinds. Table 19.2 describes the
most common shapes and gives suggestions for what sauces is best for
different kinds of pasta.
Remember that fresh egg pasta and factory-made spaghetti and macaroni
are different products. It makes no sense to say that one type is better than
the other. Italian cooks use fresh and dried pasta in different ways, with
different recipes for each type. Factory pasta has a chewy, robust texture,
good with robust sauces, while fresh egg pasta is tender and more delicate.
Fresh egg pasta absorbs sauces more deeply than factory macaroni
products.
In general, factory-made pasta is ideal for olive oil-based sauces, and fresh
homemade pasta is better with butter or cream-based sauces. Consider the
texture of the sauce and the shape of the pasta for a match made in heaven.
Long or short, smooth or ridged, thick or thin, with or without curves and
crevices, different shapes of pasta capture and absorb sauce differently (see
Which pasta, which sauce?). Matched correctly-rigatoni with a hearty
sausage sauce and you have a hit, a pleasing interplay between the texture
of the pasta and the components of the sauce. In this case, the pieces of
sausage are captured in the hollow of the pasta.
Matched less well-the same meat sauce paired with capelin (angel hair
pasta) and you get the vague sense that something is wrong. I say vague,
because this kind of mistake is not always apparent; the food may look good
and smell good, but it just doesn't come together well. In the case of the
capelin, the delicate noodles can't support the meat sauce, which gets left
behind in the bowl as the pasta gets eaten.
Perfect pasta pairings-linguine and clam sauce, cavatelli and broccoli, ziti
and meat sauce-have been a part of the Italian culinary repertoire for
centuries.
The possible combinations of pasta and sauce-there are hundreds of shapes
of dried pasta alone-are limitless and may even be a little intimidating when
you start to think about it. But by following the suggestions listed alongside
the pasta shapes above, your dish will be off to a sound start.
You can be less particular when matching fresh pasta with sauces. The
nuances of shapes and texture are less pronounced in fresh pasta than in
dried, and fresh pasta carries and absorbs any sauce more readily than does
dried.
Fresh pasta generally follows the same rules as dried: the flatter and longer
shapes combine well with olive oil and cream sauces, while sturdier shapes,
such as orecchiette, work well with chunkier and more assertively flavored
sauces.
Tomato and simple cream and butter sauces are universal and will go well
with basically all pasta
PASTA SHAPES AND THEIR USES
Pasta is made in hundreds of shapes and sizes. Each shape is appropriate

for different kinds of preparations. The following are some of the most
popular kinds:
NAME DESCRIPTION SUGGESTED USES
SPAGHETTI Long, round With great variety of sauce
especially tomato sauces
SPAGHETTINI Plain, lone, round Like spaghetti, especially with
olive oil and seafood sauces.
VERMICELLI Very thin With light, delicate sauces
and broken in soups
LINGUINE Looks like slightly Like spaghetti, popular with
flattened spaghetti clam sauces
FUSILLI Long, shaped like a Thick, creamy sauce
corkscrew
MACARONI Long, hollow, round Good with hearty meat sauces
tubes
ELBOW Short, bent macaroni Cold, in salads; baked in
casserole
PENNE OR Hollow tubes, cut Baked with meat sauces or
MOSTACCIOLI diagonally , may be tomato sauce and cheese; or
smooth or ridged freshly cooked; with tomato
sauces
ZITI Short, hollow tubes, cut Bakes with meat sauce or
straught tomato sauce and cheese; or
freshly cooked; with tomato
sauce
RIGATONI Large tubes, with Bakes with meat sauce or
rideges tomato sauce and cheese; or
freshly cooked; with tomato
sauce
MANICOTTI Larger hollow tubes, Stuff with cheese or meat
sometimes with rideges filling
(sometimes called
cannelloni, Wich are
actually rolled from
fresh egg noodles dough)
PETTUCIME Flat egg noodles Rich cream sauces or
meat sauces
LASAGNA Broad, flat noodles, Baked with meat,
often with rippled cheese or vegetables
edges filling
Shaped pasta pair well with all kinds of sauces, but especially those with
texture, pieces of meat, vegetables, or bean are captured in the creviees of
the pasta and nestle in the twist. The shapes also add some whimsy to the
plate.
Short, tubular pasta gonwell with sauces that are 1hink or chunky. Keep
size of the ingredients in mind: tiny macaroni won’t hold a chickpea, while
rigatoni may feel too large for a simple tomato sauce; where penne would
work better. Ridged pastas provide even more texture for sauce to cling too.
Long, thin dried pasta such as capellini, spaghetti, or linguine, marry beat
with olive oil based sauces. These long espanses of pasta need lots of
lubrication. Oil coats the pasta completely without drowning it. Thicker
strands, like fettuccine and tagliatelle, can stand up to cream sauce and
ragùs
COOKING PASTA TECHNIQUES
PASTA WITH TOMATO SAUCE

Ingredients:
40-60 ml Olive oil
75 g Onion, chopped fine
500 g Tomatoes, chopped fine
15 g Basil, chopped fine
1 clove Garlic
Fresh pasta
To taste Salt and pepper
Procedure
1. Heat the olive oil in a large saucepot. Add the garlic and onions. Sauté
lightly for a few minutes. Do not let them brown. Add the tomatoes and
sauté for a few minutes.
2. Add the basil. Season with salt and pepper. Simmer uncovered for 45
minutes until reduced and thickened. Taste and adjust seasonings.
3. Place a portion of fresh pasta on a serving dish and serve sauce over
pasta.
BAKED LASAGNA
Ingredients:
1 kg ground beef
250 ml vegetable oil
250 ml red wine
3 g Parmesan cheese
Parsley, chopped
Chicken stock
12 pcs Fresh pasta(lasagna noodles)
Water
Meat sauce
250 g Mozzarella cheese, shredded
80 g Parmesan cheese
Procedure
1. Sauté the ground beef in the heated saucepot.
2. Add the red wine and tomato sauce
3. Pour the stock and add the parmesan cheese and parsley.
4. Pour water in a heated pot and add 1 tbsp of salt. Bring to a boil.
5. Once the water reaches to a boil, toss the lasagna noodles, and then stir
constantly until the noodles floats.
6. Drain and rinse in cold water.
7. Butter the hotel pan (12x20 inches) and ladle a little meat sauce. Spread
it across the bottom.
8. Arrange a layer of noodles in the pan. Then add a layer of sauce,
parmesan cheese, and a layer of mozzarella cheese.
9. Continue making layers of noodles, parmesan cheese, sauce, aan
mozzarella cheese until all ingredients are used. Top with parmesan cheese.
10. Bake at 160°C (375°F) for about 45 minutes.
CANNELLONI WITH TUNA
Ingredients:
12.5 g Butter
12.5 g All-purpose flour
225 ml Hot milk
100 g Tuna flakes, drained
30 g Fontina cheese, grated
3.75 ml Nutmeg
3 tubes Cannelloni
12.5 g Parmesan cheese, grated
Salt to taste
Black pepper to taste
Fresh herbs to garnish
Procedure
1. Melt butter in a sauce pan. Add the fluor and stir over in a low heat
for 1-2 minutes
2. Remove the pan from the heat. Gradually add 90 ml of milk, beating
vigorously after each addition. Return the pan to heat and whisk for
1-2 minutes until the sauce is very thick and smooth. Add a pinch of
nutmeg. Remove from the heat.
3. Pour the warm white sauce into the saucepan. Add the drained tuna.
4. Gradually whisk the remaining milk into the rest of the sauce. Simmer,
whisking constantly until thickened. Add the grated Fontina cheese with
salt and pepper to taste. Simmer for a few minutes, stirring frequently.
5. Pour about 1/3 of the sauce into a baking dish and spread to the
corners.
6. Fill the cannelloni tubes with tuna mixture. Place the cannelloni on a
baking dish in a single layer and pour the remaining sauce. Sprinkle with
parmesan cheese and bake for 30 minutes or until golden.
7. Garnish with herbs and serve while hot.
OTHER SAUCES FOR PASTA
Pesto Fresh Basil Sauce

Ingredients:
600 g Basil leaves
125 ml Olive oil
20 g Nuts
2 cloves Garlic
2.5 g Salt
50 g Parmesan cheese
15 g Cheese, grated
Spaghetti noodles
Procedure
1. Wash the basil leaves and drain well.
2. Put the basil, oil, nuts, garlic, and salt in a blender. Blend to a paste, but
not so long that it is smooth. It should have a slightly coarse texture.
3. Transfer the mixture to a bowl and add the parmesan cheese, and then
stir.
4. Toss the drained pasta with the pesto
5. Scoop up a portion of pasta on a spoon with a fork and twirl into a perfect
round.
Self-Check 9.2-2
Matching type: Match the corresponding answer by writing the letter on the
space provided.
______1. What pasta absorbs sauces more deeply?

_______2. What should we consider when choosing a sauce for pasta?
_______3. What types of pasta go well with sauces that are thick or chunky?
_______4. What type of pasta is best with olive-oil-based sauces?
_______5. What type of pasta pair well with all kinds of sauces, but especially
those with texture?
a) Short, tubular pastas

b) Shaped pastas
c) Long, thin dried pasta
d) Texture
e) Fresh pasta
Answer key 9.2-2
1. e
2. d
3. a
4. c
5. b
FOOD SAFETY PRACTICES IN COOKING PASTA
Learning Objective:
reading this INFORMATION SHEET, YOU MUST be able to follow
workplace safety and hygienic procedures according to enterprise and
legal requirements.
Food safety practices in cooking pasta
Most people are surprised that cooked pasta and rice is a food
poisoning risk. In fact if you are entertaining and your fridge is full it is often
the cooked rice or pasta that is left out.Dried rice and pasta will last a
considerable time so follow the best before date on the packaging. Once it is
cooked and begins to cool then toxins formed by Bacillus cereus can form
heat resistant spores and a heat resistant toxin. If cooked food is allowed to
cool slowly the spores can germinate and reheating or lightly cooking the
food will not destroy this toxin. The bacteria can grow and produce toxin at
refrigeration temperatures, it does so much more slowly than at room
temperature. Precooked food should not be stored in the refrigerator for
more than two to three days.
Contamination Prevention
Cleanliness
A clean working environment is essential in the prevention of contamination

in working with pasta and other foods. Be sure to wash hands thoroughly
before handling the pasta dough. The work area, cutting boards, and
utensils must be clean. Do not use the same cutting board for cutting pasta
as was used for raw meat or poultry unless it has been properly washed and
dried before using. When you are finished making the pasta, be sure to
clean the work area and all utensils thoroughly. The eggs in the dough are a
potential risk factor for salmonella. Cleaning the area with hot soapy water
will help eliminate traces of the bacteria.
If you have used any type of pasta machine, be sure that you clean it
thoroughly when you are done. Remove all traces of dough. So not use water
to clean a hand-cranked machine because the water will cause the machine
to rust and become unusable. See the manufacturer's user manual for the
best way to clean whatever type of machine you use.
Handling
As with any dough that contains raw eggs, fresh egg pasta dough should
never be tasted when it is raw. It is also important that the eggs used in the
dough have been handled and stored properly. Use the freshest eggs
possible. Eggs should be stored in the refrigerator in the carton they were
packed in. Eggs should be stored in the coldest part of the refrigerator where
the temperature remains constant. Eggs keep best when they are stored at
temperatures of no higher than 40°F. The ideal temperature range is 33°F to
38°F. Although salmonella bacteria are not destroyed in temperatures below
40°F, any of the bacteria that may be present will not grow.
Cooking Safety
Handle all equipment and utensils with care to prevent injuries from
happening. Be extra careful when coming into contact with the blades and
dies on the pasta machines. When you are cutting homemade pasta by
hand, be cautious when using sharp knives. If holding the pasta in place
with one hand while cutting with the other, be sure that the fingers on the
hand holding the pasta are turned in towards the palm of the hand rather
than pointing towards the blade of the knife. When boiling the pasta, use
standard safety precautions. Keep pot handles out of the way so that they
don't accidentally get bumped, causing boiling water to be spilled. Use
potholders to protect your hands when handling pots that do not have
heatproof handles. When checking pasta for doneness, be sure to cool the
pasta before tasting. Be extremely careful when pouring boiling water and
pasta into the colander for draining. It is best to cook no more than one and
a half pounds of pasta at one time because that much pasta and the boiling
water it takes to cook it makes it too difficult and unsafe to handle.
Proper Storage
Uncooked dried pasta is stored differently than uncooked fresh or
homemade pasta. Cooked pasta, whether it is dried or fresh, is stored in the
same manner. Uncooked and cooked pasta have several options for storing.
The storage options for each are shown below.
Uncooked pasta
Dried Pasta: Dried pasta does not need to be refrigerated. It can be stored on
the shelf in an airtight container in a dry area that is not exposed to extreme
temperatures. Dried pasta can be stored indefinitely and still be safe to eat
but the USDA recommends storing dried pasta for no more than two years
to obtain the best quality. Some manufacturers will stamp their packages
with a "best if used by" date, which indicates that the flavor, color and
nutritional value may be affected if used beyond that date.
Fresh and Homemade Pasta: Fresh pasta can be stored in the refrigerator
for 2 or 3 days. If the pasta will not be used within that time, it can be
frozen and stored in the freezer for 2 to 3 months. Homemade pasta can be
store in the refrigerator for 1 or 2 days or frozen for 2 to 3 months.
Homemade pasta can also be allowed to dry thoroughly and then placed in a
plastic bag or airtight container. The length of time it will take to dry will
vary depending on the type of pasta and its size, shape and thickness. If
dried completely, the pasta can then be stored in a cool dry place for a
couple of months. If you are going to be using the pasta the same day as it
is made, you can allow the pasta to dry on a clean towel for a couple of
hours before you cook it unless it is stuffed pasta. Stuffed pasta, such as
ravioli, should be cooked within half an hour, otherwise the pasta will begin
to discolor and become damp.
If it is not going to be cooked immediately
it should be place on a lightly floured towel
is placed on a baking sheet, Sprinkled
with flour, and then placed in the freezer.
Once they are frozen they can be stored in
a freezer proof bag or wrap and then stored in the freezer for 8 or 9 months.
Frozen pasta does not have to be thawed before it is cooked. Just throw the
frozen pasta into boiling water and let it cook. It will need to cook a little
long than unfrozen pasta.
Cooked Pasta
Cooked pasta can be stored un sauced in an airtight container and

refrigerated for 4 or 5 days. The sauce should be refrigerated separate from
the pasta and can be stored for 6 or 7 days. This prevents the pasta from
soaking up too much flavor and oil from the sauce, which causes the taste
of the pasta to be drowned out. If the pasta is stored together with the
sauce, it should be eaten within 1 or 2 days to limit the amount of sauce
that is absorbed. If cooked pasta is not going to be used within the
suggested time period, it should be frozen and then it can be stored for
approximately 3 months. Frozen cooked pasta should be thawed in the
refrigerator and not on the kitchen counter. To store, cook the pasta as you
normally would and then rinse with cold water and allow it to drain well.
Add a small amount of olive oil or butter to help prevent the pasta from
clumping together while it is stored. Use only enough oil or butter to lightly
coat the pasta.
To refrigerate, place the pasta in an airtight plastic bag or an airtight

container and place in the refrigerator.
To freeze, place in an airtight plastic freezer bag and press out as much
excess air as possible and place in the freezer.
•If storing sauced pasta, eat within 1 to 2 days to prevent the pasta from
absorbing too much sauce
When refrigerating or freezing cooked pasta, be sure it is stored in a well

sealed container so that it does not absorb any odors.
Cooked lasagna and baked pasta dishes can be refrigerated or frozen in the
same manner as plain cooked pasta. The lasagna and casseroles should be
first cut into individual servings before placing them in a sealed bag or
container. This will make it easier when reheating.
If you have an entire lasagna or pasta dish to refrigerate or freeze, it can be

left in the baking dish and tightly covered before storing.
SELF-CHECK 9.2-3
IDENTIFICATION: Write the correct answer before the number.
1. A clean working environment is essential in the prevention of

contamination in working with pasta and other foods.
2. How many days the sauce should be refrigerated separate from the pasta
and can be stored?
3. How many days cooked pasta can be stored un sauced in an airtight
container and refrigerated?
4.The bacteria can grow and produce toxin during
5 it is cooked and begins to cool then toxins formed
Answer key 9.2-3

1. Cleanliness
2. 6 or 7 days
3. 4 to 5 days
4. Refrigeration
5. Bacillus cereus
JOB SHET 9.2-3
Title: PREPARING STARCH DISHES
Performance Objective: To prepare a starch dish in accordance with the
industry standards with 2 hours.
SUPPLIES/MATERIALS
Situations may include but are not limited to:
Cooking methods to pasta
Food safety practice in cooking pasta
Logical and time efficient work flow
EQUIPMENT: Personal Protective Equipment
Other Relevant Equipment for each Task
STEPS/PROCEDURE
1. Wear proper PPE such as chef’s jacket, skull cap, hairnet and clogs.
2. Observe proper safety instruction in the kitchen.
3. Prepare all necessary tools and materials
4. Cook pasta using boiling method till “ Al dente”
5. Prepare a pasta dish using spaghetti pasta
6. Store cooked pasta properly.
7. Clean as you go
ASSESSMENT METHOD
Practical demonstration
Direct Observations
Oral questioning
Job sheet 9.2-3
PREPARING A STARCH DISHES
CRITERIA Yes No
Did you?
Wear proper PPE, such as chef’s jacket, skull cap, hairnet and
clog
Observe proper safety instruction in a kitchen? ✓
Prepare all necessary tools and materials? ✓
Cook pasta using boiling method till “al dente” ? ✓
Prepare pa pasta dishes using spaghetti pasta? ✓
Store cooked pasta? ✓
Prepare dish using spaghetti pasta ? ✓
Clean the area ? ✓
Qualification COOKERY NC II
Unit of Competency: Prepare starch dishes
Ways in which evidence will be collected: (tick the column)
Demonstration & Questioning
Oral Questioning
Observation
Written ter
The evidence must show that the trainee…
Prepare starch dishes

 Selects and prepare variety of starch Products
according to enterprise recipes.
 Ensure Optimum quality using appropriate cooking
methods.
 Select sauces and accompaniments that appropriate
to starch products.
 Taste and seasons cooked dishes in accordance with
the required taste of the dishes
 Follow workplace safety and hygienic procedures
according to enterprise and legal requirements.
TABLE OF SPECIFICATION
Objectives/ Test items Distribution Total % of test
Content Area/ Number.
Topics of items
Kno Comprehension Applicatio

wled n
ge
Cooking 10 10 30%
methods of
pasta
Matching 2 8 10 30%
sauces to
pasta
Food safety 6 4 10 20%

practice in
cooking pasta
Logical and 10 10 20
time efficient
work flow
TOTAL 18 10 12 40 100%
WRITTEN TEST
Read the Direction Carefully:
I. FILL IN THE BLANKS
Complete the statement by writing the correct answer In the space
provided.
_______1, To cook in.a liquid that is bubbling rapidly and greatly

agitated.
_______2. Water boiling temperature in cooking pasta.
_______3. Firm, not soft or mushy, to bite.
_______4. It is so called because, like pasta, the items cooked in a
large quality of water and drained.
_______5. To cook an item Partially and briefly, usually in water but
sometimes by other method.
II. MATCHING TYPE

Match the corresponding answer by writing the letter on the space
provided.
_______6. What pasta absorb sauces more deeply?
_______7. What should we consider when choosing a sauce for
pasta?
_______8. What types of pasta go well with sauces that are thick or
chunky?
_______9. What types of pasta is best with olive oil based sauces?
_______10. What type of pasta pair well with all kinds of sauces,
but especially those with texture?
A. Short, tubular pastas

B. Shaped pasta
C. Long , thin dried pasta
D. Texture
E. Fresh pasta
III. IDENTIFICATION
Write the correct answer before the number.
______11. A clean working environment is essential in the prevention of

contamination in working with pasta and other foods
______12. How many days the sauce should be refrigerated separate from
the pasta and can be stored?
______13. How many days cooked pasta can be stored unsauced in an
airtight containers an refrigerated?
______14. The bacteria can grow and produce toxin during_______
______15. Once it is cooked and begins to soil then toxin formed_____
IV. TRUE OR FALSE

Write True if the statement is true and False if the statement is
false.
______16. Cooked Lasagna and baked pasta dishes can be
refrigerated or frozen in the same manner as plain cooked pasta.
______17. Cooked pasta can be stored insauced in an airtight
containers and refrigerated for 9 or 10 days.
______18. Frozen pasta needs to be thawed before it is cooked.
______19. Dried pasta does not need to be refrigerated.
______20. Fresh pasta can be stored in the refrigerator for 2 or
3days.
ANSWER KEY:
I. Fill in the blank
1. Boil
2. 212°F (100°C)
3. Al dente
4. Pasta Method
5. Blanch
II. MATCHING TYPER

6. E
7. D
8. A
9. C
10. B
III. IDENTIFICATION
11. Cleanliness
12. 6 or 7 days
13. 13 4 to 5 days
14. Refrigeration
15. Bacillus cereus
IV. TRUE or FALSE

16. True
17. False
18. False
19. True
20. True
PERFORMANCE TEST
Specific Instructions for the Candidates

Qualification COOKERY NCII
Unit of Competency PREPARE STARCH DISHES
PLEASE READ CAREFULLY
General Instruction:
Given the necessary cooking tools, ingredients and equipment, you are
required to cook pasta in accordance with accepted
institutional/industry standard. (allotted time 20 minutes)
Specific Instruction:
1. Use at least 4 quarts boiling salted water per pound of pasta (4 L

per 500 g). Use about 11/2 tablespoons (25 g) salt per 4 quarts (4 L)
water.
2. Boil Water and drop the pasta.
3. Continue to boil, stirring a few times.
4. As soon as the pasta is al dente, drain it immediately in a colander
and rinse with cold running water until completely cooled.
5. Toss the pasta with a small amount of oil to keep it from sticking.
6. Serve Pasta, place the desired number of portions in a china cap
and immerse in simmering water to reheat. Drain, plate, and add
sauce.
7. Clean as you go.
LIAT OF EQUIPMENT, ROOLS AND MATERIALS
EQUIPMENT
QTY. DISCRIOTION
1 Stove
1 Pot
1 Strainers
SUPPLIES AND MATERIALS
1 Weighing scale
1 set Measuring cups
1 set Measuring spoons
PERFORMANCE CRITERIA CHECKLIST
NAME OF TRAINEE: BLESSY JANE C. CABAHUG

DATE.
CRITERIA YE NO
Did you… S
1. Use at least 1 quarts boiling salted water per
pound of pasta (4 L per 500g.) Use about 1 ½
Tablespoon (25g) salt per 4 quarts to (4L) water?
2. Boil water and drop the pasta?
3. Continue to boil, stirring a few times?
4. As soon as the, pasta is Al dente, drain it
immediately in a colander and rinse with cold
running water until completely cooled ?
5. Toss the pasta with a small amount of oil to keep
it from sticking?
6. Serve Pasta, place the desired number of portion
in a china cap and immerse in simmering water to
reheat Drain, plate and add sauce?
7. Clean the area?

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TRAINER’S METHODOLOGY

(BTVTED FSM F3)

PLANNING TRAINING SESSION

Equipment Maintenance Schedule ㅁ Equipment Maintenance Inspection

Sample Data Gathering Instrument for Trainee's Characteristics

Please answer the following instrument according to the characteristics

Name of Trainee: Blessy Jane C. Cabahug

Language, literacy and Average grades in English

Plan training Date developed:

CRONASIA FOUNDATION COLLEGE, INC.

L.O.1 Obtain and convey workplace information ✓

L.O.1 Identify and explain the functions, general features and ✓

 Perform Mise’n place

CRONASIA FOUNDATION COLLEGE, INC.

Store Starch dishes

Learning Methods Presentation Practice Feedback Resources Time

L.O.1 PERFORM MIS’EN PLACE

Lecture Listen in the

Method of Self-paced/ Read Answer Compar CBLM

Demonstratio Watch the video Perfor Evaluat Video CD

Nutritional Self-paced/ Read Answe Compar CBLM

Safe work Self-paced/ Rad information Compar CBLM Safe

Viewing of video on Viewing of Vid

CRONASIA FOUNDATION COLLEGE, INC.

Organizational Self-paced/Modula Read Answer Compare CBLM

CRONASIA FOUNDATION COLLEGE, INC.

Demonstration Watch the Perfor Evaluate Tongs, Pots, 2

CRONASIA FOUNDATION COLLEGE, INC.

Present Self-paced/ Read info Answer Check CBLM

Factors to Slef-paced/ Read info sheet Answer Check you CBLM ½

Culinary Self paced/Modular Read Info Answer Check ½ Hour

Safe Self-paced/ Read info Do self Check CBLM

Cutting, Self- Read Info sheet Ans Check CBLM ½

✓ Been working for some time

✓ Already completed training in this area

13. Package prepared food Packaging TRS512340

NOMINAL DURATION: 24 hours

Listen to the discussion on other matters

You may ask you trainers to observe and

Listen to the discussion on other matter

Listen to the discussion on other matter

You may ask your trainer to observe and

COOKING METHODS OF PASTA

After reading this information sheet, you should be able to

1. Identify the Cooking Method of Pasta

1. Cooking Methods of Pasta

Alternative Method: Steam Table Service

SELF- CHECK 9.2-1

__________1. To cook in a liquid that is bubbling rapidly and greatly agitated.

Answer key 9.2-1

Steps/Procedure for Cooking Pasta

MATCHING SAUCES TO PASTA

Matching sauces to pasta

PASTA SHAPES AND THEIR USES

Pasta is made in hundreds of shapes and sizes. Each shape is appropriate

PASTA WITH TOMATO SAUCE

Pesto Fresh Basil Sauce

______1. What pasta absorbs sauces more deeply?

a) Short, tubular pastas

FOOD SAFETY PRACTICES IN COOKING PASTA

A clean working environment is essential in the prevention of contamination

Cooked pasta can be stored un sauced in an airtight container and