Cookery 10 Q1 W1-8

TLE 10 (COOKERY) LEARNING
ACTIVITY SHEET
Prepare Egg Dishes
Name of Learner: Q1W1
Date:
Section:
Background Information for the Learners
Eggs are very good source of inexpensive, high-quality protein. More than half the protein
of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than
the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and
copper. Egg yolks contain more calories and fat than the whites. They are a source of fat-soluble
vitamins A, D, E and K and lecithin, the compound that enables emulsification in recipes such as
hollandaise or mayonnaise.
Activity 1:
Multiple Choice. Identify the physical structure and composition of eggs. Choose the letter of the
correct answer.
1. What is the egg’s outer covering which accounts for about 9 to 12 % of its total weight
depending on egg size?
A. Egg white C. Shell
B. Germinal disc D. Yolk
2. What is the entrance of the latebra, the channel leading to the center of the yolk?
A. Chalaza C. Membranes
B. Germinal disc D. Shell
3. What is the yellow to yellow - orange portion which makes up to about 33% of the liquid
weight of the egg?
A. Air cell C. Germinal disc
B. Chalaza D. Yolk
4. What is a ropey strand of egg white at both sides of the egg?
A. Chalaza C. Shell
5. What part of the egg accounts most of an egg’s liquid weight?
6. What do you think is the egg‘s first line of defense against bacterial contamination?
7. What is the other term for egg white?

A. Air cell C. Chalaza
B. Albumen D. Germinal disc
8. Which anchors the yolk in place in the center of the thick white?
A. Albumen C. Germinal Disc
B. Chalaza D. Shell
9. Where does the sperm enter when the egg is fertilized?
A. Chalaza C. Germinal Disc
B. Egg white D. Membrane
10. Which among the following has two kinds, one just under the shell and the other
covering the yolk?
A. Air Cell C. Membranes
B. Multiple Choice. Read the sentences carefully. Choose the correct answer based on factors affecting
egg's size.
1. It has a direct influence on microbiological quality.
A. Egg grading C. Interior egg quality
B. Interior egg quality D. Shell quality
2. It refers to Jumbo, Extra Large, Large, Medium, Small and Peewee.
3. It is a form of quality control used to classify eggs for exterior and interior quality.
4. It has direct bearing on the functional properties of eggs.
5. In the Philippines, the grade designations are A, B, C, and D.
6. The younger the laying hens, the smaller the eggs are, and as the laying hens grow older,
the eggs gradually increase in size.
A. Age of hen C. Diseases
B. Breed D. Nutrition
7. The chicken bred in the hot season usually lay small eggs after the start of production.
A. Age of hen C. Lighting
B. Ambient temperature D. Feed intake
8. Chicken with higher body weights lay larger eggs, and chicken with smaller body weights
also lay smaller eggs.
A. Ambient temperature C. Breed
B. Body weight D. Nutrition
9. are stressors to chickens.
A. Age of hen C. Diseases
B. Breed D. Feed intake
10. can delay or accelerate sexual maturity.
A. Age of hen C. Feed intake
Activity 2:
Make a pictorial report with illustration showing the qualities of a fresh egg in terms of egg size
and grading. Your output will be rated using the scoring rubric below:
SCORE CRITERIA
5 Compiled pictures properly and illustrate the qualities of a fresh egg in
terms of egg size and grading in a very attractive manner
terms of egg size and grading in an attractive manner.
terms of egg size and grading in a less attractive manner.
2 Improperly compiled pictures but were not able to illustrate the qualities of
a fresh egg in terms of egg size and grading in disorderly manner.
References:
www.google.com Retrieved from https://www.incredibleegg.org/health-and-nutrition/egg-
nutrients/nutrient-chart Handbook on Food Safety in Schools, Health and Nutrition Center, Department
of Education http://www.eggs.ca/eggs101/view/39/egg-storage-freshness-and- food-safety Eggs 101
Filter by Category Egg Storage, Freshness & Food Safety
www.googlw.com Retrieved from https://www.bbcgoodfood.com/howto/guide/ingredient-focus-

eggs#:~:text=Eggs%20are%20a%20very%20 good,as%20 zinc%2C%20iron%20and%20copper. July 18,
2020
www.livestocking.com Retrieved from https://www.livestocking.net/factors-affecting-egg- size. July 18,
2020
Answers Key:
Activity 1
A. B.
1. C 1. D
2. B 2. C
3. D 3. A
4. A 4. B
5. A 5. A
6. C 6. A
7. A 7. B
8. B 8. B
9. C 9. C
10. C
10.D
Prepared by:
JOYCE C. LUZUNG
Grade 10 – Teacher
STO. DOMINGO INTEGRATED SCHOOL
HOME ECONOMICS-COOKERY 10
Name of Learner: __________________________________________Grade Level : 10 W2

Section: ___________________________________________________Date: __________
LEARNING ACTIVITY SHEET
Present Egg Dishes
There are three market forms of eggs namely: fresh, dried (whole, egg whites/egg yolks), and frozen
(whole, egg whites/egg yolks).
1. Fresh Eggs or shell eggs may be purchased individually, by dozen or in trays of 36 pieces.
2. Frozen Eggs – are made of high quality fresh eggs. They come in the form of whole eggs with extra
yolks and whites. Frozen eggs are pasteurized and must be thawed before use.
3. Dried Eggs – are seldom used. Their whites are used for preparing meringue. Dried eggs are used
primarily as ingredients in the food industry. They are not commonly sold directly to consumers.
Uses of Eggs in culinary
Eggs are cooked in many ways. It can be the main protein dish; it can be a main or accessory
ingredient in dishes from appetizers to desserts. It can be cooked by dry heat, moist heat, with or
without oil, as simply or as elaborately as one ‘s inclination for the moment. Indeed, it can be
eaten anywhere.
Uses of Egg
1. Cooked and served ―as is‖, e.g.
 in the shell – soft cooked (5 minutes simmering) or hard cooked (15 minutes simmering)
 poached – cooked in simmering water; addition of salt and vinegar hastens coagulation
 fried – keep low to moderate temperature
 scrambled – addition of sugar delays coagulation; addition of liquids and acids decreases coagulation
point omelet
2. Eggs as emulsifier
● Lecithin and lysolecithin are responsible for the remarkable ability of egg yolk to act as an
emulsifying agent; both are phosphoproteins containing polar and non-polar ends such that the
polar end holds water while the nonpolar end holds the fat, thus, prevent oil droplets in suspension
from coalescing.
3. As binding, thickening agent, and gelling agents
 Eggs are useful as binding, thickening and gelling agents because they contain proteins that are
easily denatured by heat
 Using whole egg requires lower coagulation temperatures resulting in a stiffer gel
 Addition of sugar, raises coagulation temperature producing softer, weaker gel
 Softer gel is produced with the addition of scalded milk and acid
 In cooking custards, Bain Marie, double boiler or steamer is used to avoid boiling which can
produce a porous custard
4. As foam-
 When egg is beaten albumen is denatured, air is incorporated as white is stretched into thin
films
 With continued beating, the air cells are subdivided and volume is increased
 Protein network dries up and stabilizes the gas or air foams
Stages in foam formation
A. frothy – large air bubbles that flow easily
B. soft foam – air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed when
beater is lifted
C. stiff foam – peaks hold their shape; when bowl is tipped, it holds, moist and glossy
D. dry – moistness and glossiness disappear; specks of egg white are seen
5. As coloring and flavoring agent
Egg Products
1. Balut from duck eggs
2. Pidan eggs
3. Century egg
ACTIVITY 1
Multiple Choice: Encircle the letter of the correct answer.
1. These are made of high quality fresh eggs.
a. Boiled egg b. Dried egg c. Fresh egg d. Frozen egg
2. Their whites are used for preparing meringue.
3. These eggs may be purchased individually, by the dozen or in trays of 36 pieces.
4. These air cells are smaller and more numerous; foam becomes whiter; soft peaks are formed when
the beater is lifted.
a. dry foam b. frothy c. soft foam d. stiff foam
5. These are large air bubbles that flow easily.
a. dry foam b. frothy c. soft foam d. stiff foam
ACTIVITY 2:
ENUMERATION: List down the following:
A. Uses of egg
1. 3. 5.
2. 4.
B. Cooked and served egg as is:
1. 3. 5.
2. 4.
References:
Learners Material (Grade 10- Cookery), 2016.
Answer Key
Activity 1.
1. Frozen egg 3. Fresh egg 5. Frothy
2. Dried egg 4. Soft foam
Activity 2.
A. Uses of egg
1. Cooked and served 3. As binding, 4. Egg as foam
as is thickening agent, 5. Egg as coloring and
2. Egg as emulsifier and gelling agents flavoring agent
Prepared by:
Aurora O. Cadiang
Grade 10 Home Economics-Cookery Teacher
Sapang Bato National High School
TECHNOLOGY AND LIVELIHOOD EDUCATION (COOKERY GRADE 10)
NAME OF LEARNER: _________________________GRADE LEVEL: _______________

SECTION: _____________________________ DATE: _____________________

Quarter 1 - Week 3
Egg, Cereal, and Starch Dishes
BACKGROUND INFORMATION FOR THE LEARNERS:
In cookery, egg refers to poultry or fowl products. The versatility of eggs is evident in its presence
in food items. Eggs may be eaten cooked in its shell, fried or poached or may be combined with other
ingredients to produce another dish. In baking, eggs act both as an emulsifier and leavener.
The egg ‘s protective coating or mucin layer which aids in the maintenance of its freshness by
covering the small holes in the shell is called bloom. Bloom is removed during washing so it is not
advisable to wash eggs prior to storage unless it is very dirty. Removal of the mucin layer will expose the
holes making the egg susceptible to bacterial penetration and dehydration, thus hastening deterioration of
its quality. Eggs are produced commercially in farms with a few hundred laying chickens, or in large
laying complexes with thousands of layers. Small and micro-sized backyard poultry either in small poultry
cages or as free range chickens are also producing eggs. Egg is indeed a convenient food for any meal in
and out of the house.
LO3 Present Egg Dishes

LO4 Storing Egg Dishes
Present Egg dishes
Part of serving food is presentation. It should appeal to your mouth, nose, and eyes. You don’t
have to be a trained chef to learn the basics of plating, which is the art of presenting food in an attractive
way.
Storing Egg Dishes

Storage is done to maintain the quality of food, prolong the
shelf-life, maintain an adequate supply of food and ensure its safety for
consumption.
Proper storage of food is very crucial in keeping food safe because the manner and temperature of
storage will affect the food‘s susceptibility to bacterial growth, other contaminants and infestation. Storing
food will not improve its quality, it will only delay the rate of deterioration, and thus the proper period of
storage should also be observed.
Eggs should be stored properly to prevent increase in alkalinity and bacterial growth. They should
be stored in an oval, dry place to retard deterioration, as enzymatic activity is greater at room temperature.
Keeping eggs as fresh as possible depends on the care taken by the farmer, wholesaler, and grocer to
refrigerate them at all times. After you have chosen your eggs by size, grade, freshness, and type, proper
storage will help maintain their quality.
Kind of Storage
∙ Cold Storage (refrigerated storage, deep chilling, freezer storage) keeping potentially hazardous foods
cold enough to prevent bacteria from growing.
The temperature of the freezer compartment must be at 0°F or less, and the eggs should be stored
in an area of the freezer where there is the least amount of temperature fluctuation.
∙ Dry Storage should be dry, cool, well-ventilated, free from insects and rodents, clean and orderly.
In the absence of refrigerators, eggs may be stored at room temperature for about seven days.
Left-over egg yolks and egg whites should be kept in containers that will prevent drying.
Tips for Storing Raw and Cooked Eggs:

∙ Put eggs in the refrigerator as soon as possible after purchase.
∙ Keep them in their covered carton (large end up) to preserve moisture and assure darkness. Do not put
them in the egg box at the door of the refrigerator.
∙ Keep eggs away from strong odors. These can be absorbed through the shells, which are porous.
∙ Whole eggs can be beaten slightly and placed in a container with a tight seal and stored in the freezer for
up to one year.
∙ Egg whites also can be stored for up to a year in a tightly sealed container in the freezer.
∙ When storing egg yolks in the freezer, a small amount of sugar or salt should be added to prevent the
yolks from becoming too thick and gelatinous over time.
∙ Add a pinch of salt per yolk if the yolks will be used for savory dishes, or add about a ¼ teaspoon of
sugar per yolk if the yolks will be used for sweet dishes.
∙ Do not wash eggs before storing them. This destroys the mineral-oil film that coats the shells and helps
keep them fresh.
∙ Dip the eggs in oil to cover the pores and to delay its deteriorative changes, reduce mold penetration and
retard spoilage.
∙ Do not keep eggs longer than 2 weeks in the refrigerator.
∙ Left-over raw yolks can be refrigerated for several days when covered with water, milk, or oil. Two yolks
can be used in place of 1 whole egg in a recipe.
∙ Left-over raw whites can be stored in a tightly covered plastic or glass container in the refrigerator for
several days or as long as they do not have any odor. They can also be frozen, although when thawed the
white is thinner. However, you can use them successfully in recipes calling for egg whites.
Recommended Storage Time for Eggs

Fresh shell eggs Buy best before date
Left-over yolks or whites Within 2 to 4 days
Hard-Cooked eggs Within 1 week
Prepared egg dishes Within 3 to 4 days
Pickled eggs Within 1 month
Frozen whole eggs (blended) Within 4 months
Carson, Byrta, M.S., et.al., How you Plan and Prepare Meals, third edition copyright 1980 by
McGraw-Hill, Inc. pp. 353 -363
ACTIVITY 1 TRUE OR FALSE

DIRECTIONS. Write the word TRUE on the space provided if the statement is correct and FALSE if
otherwise. If the answer is FALSE, underline the word(s) that make it wrong and rewrite the sentence to
make it correct in the space provided.
________ 1. Left-over raw yolks can be refrigerated for several days when covered with water, milk, or
oil.
________ 2. Hard cooked eggs can be stored for two weeks.
________ 3. Eggs must be washed before storing them.
________ 4. For savory dishes, ¼ teaspoon must be added.
________ 5. Do not keep eggs longer than one week in the refrigerator.
________ 6. Pickled eggs can be stored for a maximum of one month.
________ 7. Strong odors can be absorbed by eggs through the shells, which are porous.
________ 8. Eggs should be stored in an area of the freezer where there is a large amount of temperature
fluctuation.
________ 9. Egg whites also can be stored for up to a month in a tightly sealed container in the freezer.
________ 10. Proper storage of eggs prevents increase in salmonella and bacterial growth.
________ 11. Keep eggs in their covered carton (large end up) to preserve egg yolks and assure darkness.
________ 12. Left-over raw whites can be stored in the refrigerator and can also be frozen.
________ 13. Blended frozen whole eggs can be stored within six months.
________ 14. Whole eggs can be beaten slightly and placed in a container with a tight seal and stored in
the freezer for up to two years.
________ 15. If you do not have a refrigerator, you may store eggs at room temperature for about seven
days.
ACTIVITY 2 PINOY TASK
Directions: Prepare and cook any kind of egg dish. You may add ingredients available in your community.
Make sure to follow precautionary measures, wear PPE and be careful in using sharp tools. Lastly, make a
simple documentation of your output and take a picture to be attached on short bond paper.
References:
Learner’s Module- Cookery Grade 10, Department of Education
https://www.myrecipes.com/recipe/baked-eggs-bread-bowls
https://www.myrecipes.com/recipe/french-style-stuffed-eggs
https://www.italianfoodforever.com/2013/07/braised-lentils-topped-with-an-olive-oil-fried-egg/
https://www.dreamstime.com/royalty-free-stock-images-fried-eggs-bacon-toasts-image18405559
https://www.instructables.com/id/Fancy-Hard-Boiled-Eggs/
https://patch.com/new-jersey/montclair/how-cook-hard-boiled-egg-other-happy-easter-stuff
https://www.delish.com/cooking/recipe-ideas/a19484613/cobb-egg-salad-recipe/
https://downshiftology.com/recipes/deviled-eggs/
https://recipes.timesofindia.com/recipes/egg-sandwich/rs60018142.cms
https://www.alamy.com/scrambled-eggs-with-herbs-simple-full-protein-breakfast-with-fresh-herbs-and-fri
ed-english-bread-image362668372.html
Activity 1
1. True 12. True
2. two-one 13. six-four
3. must-must not 14. two years-one year
4. ¼ teaspoon-a pinch 15.True
5. one week-two weeks
6. True
7. True
8. large-least
9. month-year
10. salmonella-alkalinity
11. egg yolks-moisture
TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY 10
Name of Learner: _____________________________ Q1W4

Section: _____________________________________ Date: ______________________
Learning Competency with Code

LO 4. Evaluate the finished product
4.1 rate the finished products using rubrics
TLE_HECK10ED-Ie-4
Background Information for Learners

Egg is one of the simplest yet complex ingredients in the culinary world. A good source of protein
can be served as a main dish, appetizer, dessert and an important ingredient to many mouth-watering
dishes. In the previous lesson you have learned the parts of egg, market forms, nutritive value, uses and
functions of egg in food preparation, tools used in preparing egg dishes, preparing and cooking egg dishes
and tips on how to present egg dishes attractively.
Directions:
Prepare and cook French omelet individually using the given recipe. Present your product in an
artistic way. Your product and performance will be evaluated using the given rubric.
Tools/ Equipment Needed:

● small bowls ● sauté pan ● fork
Ingredients Needed:
● three eggs ● salt and pepper ● clarified butter
Omelets
The rolled or French-style omelets start out like scrambled eggs, but when the eggs start to set,
they are rolled over. A folded or American style omelet is prepared in the same manner, though it is often
cooked on a griddle rather than in a pan, and instead of being rolled, the American omelet is folded in half.
There are two other styles of omelets, both based upon a beaten mixture of eggs, cooked either over direct
heat or in an oven.
1. Prepare the necessary equipment.
2. Beat two or three eggs in a small bowl first

until well-mixed. Do not whip until frothy.
Season with salt and pepper. A tablespoon of
water may be added to make the omelet lighter.
3. Place an omelet pan over high heat.
4. When the pan is hot, add one tablespoon

clarified butter to coat the inside of the pan.
Give it a second to get hot.
5. Add eggs to the pan.
6. With one hand, vigorously shake the pan back

and forth. At the same time, stir the eggs with a
circular motion with the bottom side of the fork, but
do not let the fork scrape the pan.
7. Tilt the handle up and shake the pan so the

omelet slides to the opposite side.
8.For a filled omelet, spoon the filling across the

center of the egg. Let, spoon the filling across the
center of the egg.
9. With the fork, fold the sides of the omelet over

the center.
10. Grasp the handle of the pan and tilt the omelet
into the plate so it inverts and keeps an oval shape.
Store Egg Dishes
Storage is done to maintain the quality of food, prolong the shelf-life, maintain an adequate supply
of food and ensure its safety for consumption.
Proper storage of food is very crucial in keeping food safe because the manner and temperature of
storage will affect the food‘s susceptibility to bacterial growth, other contaminants and infestation. Storing
food will not improve its quality, it will only delay the rate of deterioration, and thus the proper period of
storage should also be observed.
Eggs should be stored properly to prevent increase in alkalinity and bacterial growth. They should
be stored in an oval, dry place to retard deterioration, as enzymatic activity is greater at room temperature.
Keeping eggs as fresh as possible depends on the care taken by the farmer, wholesaler, and grocer
to refrigerate them at all times. After you have chosen your eggs by size, grade, freshness, and type, proper
storage will help maintain their quality.
Kind of Storage
● Cold Storage (refrigerated storage, deep chilling, freezer storage) keeping potentially hazardous
foods cold enough to prevent bacteria from growing. The temperature of the freezer compartment
must be at 0°F or less, and the eggs should be stored in an area of the freezer where there is the
least amount of temperature fluctuation.
● Dry Storage should be dry, cool, well-ventilated, free from insects and rodents, clean and orderly.
In the absence of refrigerators, eggs may be stored at room temperature for about seven days.
Left-over egg yolks and egg whites should be kept in containers that will prevent drying.
Tips for Storing Raw and Cooked Eggs:

● Put eggs in the refrigerator as soon as possible after purchase.
● Keep them in their covered carton (large end up) to preserve moisture and assure darkness. Do not
put them in the egg box at the door of the refrigerator.
● Keep eggs away from strong odors. These can be absorbed through the shells, which are porous.
● Whole eggs can be beaten slightly and placed in a container with a tight seal and stored in the
freezer for up to one year.
● Egg whites also can be stored for up to a year in a tightly sealed container in the freezer.
● When storing egg yolks in the freezer, a small amount of sugar or salt should be added to prevent
the yolks from becoming too thick and gelatinous over time.
● Add a pinch of salt per yolk if the yolks will be used for savory dishes, or add about a ¼ teaspoon
of sugar per yolk if the yolks will be used for sweet dishes.
● Do not wash eggs before storing them. This destroys the mineral-oil film that coats the shells and
helps keep them fresh.
● Dip the eggs in oil to cover the pores and to delay its deteriorative changes, reduce mold
penetration and retard spoilage.
● Do not keep eggs longer than 2 weeks in the refrigerator.
● Left-over raw yolks can be refrigerated for several days when covered with water, milk, or oil.
Two yolks can be used in place of 1 whole egg in a recipe.
● Left-over raw whites can be stored in a tightly covered plastic or glass container in the refrigerator
for several days or as long as they do not have any odor. They can also be frozen, although when
thawed the white is thinner. However, you can use them successfully in recipes calling for egg
whites.
Fresh shell eggs Buy best before date
Left-over yolks or whites Within 2 to 4 days
Hard-Cooked eggs Within 1 week
Prepared egg dishes Within 3 to 4 days
Pickled eggs Within 1 month
Frozen whole eggs (blended) Within 4 months
Recommended Storage Time for Eggs
Carson, Byrta, M.S., et.al., How you Plan and Prepare Meals, third edition copyright 1980 by
McGraw-Hill, Inc. pp. 353 -363
Activity 1
Directions: Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
1. Why should eggs not be washed before storing them?
a. It destroys the mineral-oil film that coats the shells.
b. It destroys the egg whites.
c. It destroys the chalaza.
d. It destroys the yolk.
2. What ingredient is added to the omelet during mixing that makes it lighter?
a. tablespoon of oil c. tablespoon of sugar
b. tablespoon of salt d. tablespoon of water
3. What ingredient is used to cover the pores of egg that delays its deteriorative changes, reduces
mold penetration and retards spoilage?
a. oil c. sugar
b. salt d. water
4. What kind of storage provides temperature enough to prevent bacteria from growing?
a. cold storage c. hot storage
b. dry storage d. wet storage
5. What tool/utensil is used in beating the egg in the French omelet activity?
a. fork c. wooden spoon
b. spoon d. wire whip
6. When storing egg yolks in the freezer, what ingredient should be added to
prevent the yolks from becoming too thick and gelatinous over time?
a. salt or pepper c. salt or vinegar
b. salt or sugar d. salt or wine
7. They start out like scrambled eggs, but when the eggs start to set, they are rolled over.
a. boiled c. omelets
b. fried d. poached
8. The following are ingredients in making French omelet, except:
a. clarified butter c. salt & pepper
b. egg d. soy sauce
9. Keeping potentially hazardous foods cold enough to prevent bacteria from growing
a. cold storage c. dry storage
b. close storage d. hot storage
10. Eggs should be stored properly to prevent increase of
a. alkalinity & bacterial growth c. alkalinity & molds
b. alkalinity & metabolism d. alkalinity & taste
11. How long can pickled eggs be stored?
a. within 1 month c. within 3 months
b. within 2 months d. within 4 months
12. How many eggs are needed in cooking French omelet in the activity?
a. 1 c. 3
b. 2 d. 4
13. Why do we keep eggs away from strong odors?
a. because it absorbs through the shell which are porous
b. because it absorbs through the yolk which is in the center
c. because it absorbs through the chalaza which anchor the yolk in place
d. because it absorbs through the membrane which protects the shell/ yolk
14. Which will you consider when buying egg?
a. fragility c. quality
b. price d. size
15. How long can fresh eggs be stored in the refrigerator?
a. 1 week c. 3 weeks
b. 2 weeks d. 4 week
Activity 2
Directions: Supply the correct tool/ utensils used, ingredients or procedure needed in making omelet.
Write your answer in the space provided.
1. Prepare the necessary ____________________.
2. Beat two or three eggs on a ____________________first until well-mixed. Do not whip until frothy.
Season with salt and pepper. A tablespoon of water may be added to make the omelet lighter.
3. Place an ____________________over high heat.
4. When the pan is hot, add one tablespoon ____________________.to coat the inside of the pan. Give it
a second to get hot.
5. Add ____________________to the pan.
6. With one hand, vigorously shake the pan back and forth. At the same time, stir the eggs with a
____________________with the bottom side of the fork, but do not let the fork scrape the pan.
7. Tilt the handle up and shake the pan so the omelet slides to the ____________________.
8. For a filled omelet, spoon the filling across the ____________________of the egg.
9. With the____________________, fold the sides of the omelet over the center.
10. Grasp the handle of the pan and tilt the omelet into the plate so it inverts and keeps an
____________________shape.
Activity 3
Directions: Prepare and make salted egg or “Itlog Maalat” individually using the given recipe. You may
use a cellphone or any gadgets you have to record/ video the procedure in doing the activity at home.
Instead, if you do not have internet access to upload your video you may take pictures and send it to your
Cookery teacher account or in Google classroom. Present your product in an artistic way. Your product and
performance will be evaluated using the given rubric.
Salted eggs or ‘itlog na maalat’ in Filipino are normally made using duck eggs. In the Philippines
they are also called ‘itlog na pula’ which means ‘red egg’ because they are usually dyed in red or more like
dark fuchsia. This is done so you can tell them apart from regular chicken or duck eggs. Salted eggs are
usually added to other Filipino delicacies like puto, bibingka, siopao to add more flavor. It can also be used
for salads like the Ensaladang Pako (fiddlehead fern salad). Chinese also add salted eggs in their
mooncakes, dumplings and congees. Another way of eating salted eggs is by simply tossing it with fresh
tomatoes served with steaming hot rice. If there is chicharon (pork crackling) to go with it, this can be
served as breakfast.
INGREDIENTS
US Customary - Metric
•10-12 eggs - (fresh) - Make sure they have no cracks
•1 cup salt
•4-5 cups water
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
PROCEDURE
1. In a pot, bring the water with the salt to a boil. Once the salt completely dissolves, turn off the heat. Let
cool completely.
2. Meanwhile, place the fresh eggs in a big glass jar. Pour the brine solution into the jar making sure that
all eggs are fully submerged.
3. To keep the eggs from floating to the surface, put some water in a plastic bag and place this on top of
the jar to push the eggs down.
4. Close the lid of the jar and store it somewhere at room temperature for 3-4weeks.
5. At the end of the third week, test one by putting it in a small pot, add water and bring it to boil. Boil for
10-12 minutes covered at low heat. If you are satisfied with the saltiness, then boil the rest. If not, then
leave for another week.
6. Mark the salted eggs and refrigerate them for up to a month.
Rubric for Evaluation

Excellent Very Satisfactory Satisfactory Needs Improvement
Attempt Points
(4 pts.) (3 pts.) (2 pts.) (1 pt.)
(0 pt.) Earne
1. Use of Uses tools and Uses tools and Uses tools and Uses tools and No
tools and equipment equipment equipment equipment incorrectly attempt
equipment correctly and correctly and correctly but less and less confidently
confidently at all confidently most of confidently most of the time
times the times sometimes
2. Manifests very Manifests clear Manifests Manifests less No
Application clear understanding of understanding of understanding of the attempt
of understanding of the step- by-step the step-by-step step- by-step procedure
procedures the step- by-step procedure procedure seeking clarification
procedure but sometimes most of the time
seeks clarification
Works Works Works Works independently No
independently independently with independently with but with assistance attempt
with ease and ease and ease and from others most of the
confidence at all confidence most of confidence time
times the time sometimes
3. Safety Observes safety Observes safety Observes safety Not observing safety No
work habits precautions at all precautions most precautions precautions most of the attempt
times of the time sometimes time
4. Final Output is very Output is very Output is Output is not so No
Output presentable and presentable and presentable and presentable and taste is attempt
taste exceeds the taste meets the taste is little below not within the
standard. standard. the standard. standard.
5. Time Work completed Work completed Work completed Work completed No
management ahead of time within allotted time ___(mins./hours/da ___(mins./hours/days) attempt
ys) beyond beyond
TOTAL POINTS
_____________________________________________________________________________________
_____________________________________________________________________________________
______________________________________________________.
_____________________________________________________________________________________
_____________________________________________________________________________________
______________________________________________________.
Reference for Learners:

K to 12 Education Curriculum
Technology and Livelihood Education Learners Material Cookery
https://www.kawalingpinoy.com/salted-eggs/
https://www.chefscottnechay.com/blog/2018/4/1/a-reflection-on-eggs
https://www.foxyfolksy.com/wp-content/uploads/2016/11/how-to-make-salted-eggs-1.jpg
Prepared by:
ANTONETTE L. LLEVA
Teacher I
Sto. Domingo Integrated Schoo
(COOKERY GRADE 10 Q1 W 5&6)
NAME OF LEARNER: ______________________________ GRADE: _________________
SECTION: ________________________________________DATE: __________________
Prepare Cereals and Starch Dishes - Perform Mise en Place
Background Information for the Learners

Cereals are usually starchy pods or grains. Starch is the second most abundant organic
substance on earth. It is a nutrient carbohydrate found notably in corn, potatoes, wheat and rice, and is
commonly prepared as a whole tasteless powder. Starch exists in nature as the main component of
cereals and tubers. Wheat flour, corn starch and tapioca are starches commonly used as thickening
agents in cooking. Some common starchy foods are bread, cereals, pasta, rice, corn, wheat, potatoes,
beans and chestnuts. Starchy foods are a good source of energy and the main source of a range of
nutrients in our diet. As well as starch, they contain fiber, calcium, iron and B vitamins.
When cooked, starch can affect foods as it changes the stability, texture and viscosity of the
item being prepared. It is a substance that is commonly used to alter various aspects of food being
manufactured as well as being prepared.
Mise en place is French for “putting in place” and is used for preparing kitchen equipment
and food before serving. This means you should be able to identify and prepare all the needed tools
and equipment as well as all the ingredients to make the preparation and cooking easy. The term Mise
en place is a phrase that also refers to the discipline and organization that you may practice in the
kitchen. This will help you to save a lot of time while you are cooking.
You have read the different tools, equipment and ingredients in preparing cereal and starches
in the module that was given to you. Each tool and equipment must be used according to its function.
Tools and Equipment Needed
The success of cooking starch and cereal dishes depends on the proper tools and equipment used in
the preparation of food. The preparation of starch and cereal dishes requires the various tools and
equipment below. Each tool must be used according to its function.
1. Mixing bowl – used when preparing cake mixture, salads, creams, and sauces.
2. Sifter – used for separating coarse particles of flour, sugar, baking powder, and powdered
ingredients to retain finer textures.
3. Wire whip – used for beating egg whites, egg yolk, creams and mayonnaise.
4. Wooden spoon – used for mixing creams, butter, and for tossing salads.
5. Slotted spoon – used to separate solid particles from soup; also for stirring purposes, such as
making egg white fine in texture for bird‘s nest soup and mock nido soup.
6. Blending fork – used for testing the tenderness of meat, combining big cuts and particles of meat
and vegetables, and for blending other ingredients with flour.
7. Rubber scraper – used for scraping off mixtures of butter, sugar, and egg from the sides of the
mixing bowl.
8. Strainer – used for separating liquids from fine or solid food particles, such as coco cream from
coconut and tamarind extract.
9. Tongs – used for handling hot foods.
10. Measuring Cups – used for measuring dry and liquid ingredients
11. Measuring spoon – used for measuring dry and liquid ingredients which require a little amount
12. Saucepan and pots – used for cooking meat and fish dishes with gravy and sauce.
13. Kettle and rice cooker – used for cooking rice and other foods.
14. Pressure cooker – used for tenderizing or cooking meat, chicken, and other grains or legumes,
such as mongo and white beans in lesser time.
15. Double boiler – used for preparing sauces which easily get scorched when cooked directly on the
stove.
16. Steamer – used for cooking food by steaming.
17. Colander - a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to
drain, wash, or cook ingredients from liquid
18. Canister - a plastic or metal container with a lid that is used for keeping dry products
19. Butcher knife – used for cutting, sectioning, and trimming raw meats
20. Channel knife – a small hand tool used generally in decorative works such as making garnishes.
Sources of Starch
The parts of plants that store most starch are seeds, roots, and tubers. Thus, the most common
sources of food starch are:
 cereal grains, including corn, wheat, rice, grain, sorghum, and oats;
 legumes; and
 roots or tubers, including potato, sweet potato, arrowroot, and the tropical cassava plant
(marketed as tapioca)
Common Source of Manufactured Food Starch
1. corn
2. potato
3. Tapioca (cassava)
Starches are named after its plant sources
 corn starch from corn
 rice starch from rice
 tapioca from cassava
Classification of Starch
1. Native or Natural Starch refers to the starches as originally derived from its plant source.
2. Modified Starches are starches that have been altered physically or chemically, to modify one or
more of its key chemicals and/or physical properties.
3. Purified starch may be separated from grains and tubers by a process called wet milling. This
procedure employs various techniques of grinding, screening, and centrifugation to separate the
starch from fiber, oil, and protein.
Starch Composition and Structure
The Starch Molecule
Starch is polysaccharide made up of hundreds or even thousands of glucose molecules joined
together. The molecules of starch are two general types, called fractions: amylose and amylopectin.
Amylose is a long chain-like molecule, sometimes called the linear fraction, and is produced
by linking together 500 to 2, 000 glucose molecules. The amylose fraction of starch contributes
gelling characteristics to cooked and cooled starch mixtures. A gel is rigid to a certain degree and
holds a shape when molded.
Amylopectin has a highly branched, bushy type of structure, very different from the long,
string-like molecules of amylose. In both, amylose and amylopectin, however, the basic building unit
is glucose. Cohesion or thickening properties are contributed by amylopectin when a starch mixture is
cooked in the presence of water, but this fraction does not produce a gel.
Most natural starches are mixtures of the two fractions. Corn, wheat, rice, potato, and tapioca
starches contain 24 to 16 percent amylose, with the remainder being amylopectin. The root starches of
tapioca and potato are lower in amylose content than the cereal starches of corn, wheat, and rice.
Starch Properties and Reactions
1. Gelatinization. The sum of changes that occur in the first stages of heating starch granules in a
moist environment which includes swelling of granules as water is absorbed and disruption of the
organized granule structure.
2. Viscosity. The resistance to flow; increase in thickness or consistency. When the newly gelatinized
starch is stirred, more swollen granules break and more starch molecules spill causing increase in
viscosity or thickness.
Changes in Gelatinization of Starch
 hydration and swelling to several times original size
 loss of birefringence
 increase in clarity
 marked, rapid increase in consistency and attainment of peak
 "dissolution" of linear molecules and diffusion from ruptured granules.
 with heat removal, retrogradation of mixture to a paste-like mass of gel.
The type of sugar influences the temperature and rate of gelatinization. The effect of sugar is
attributed to competition for water. It was observed that sugar actually interacts with the amorphous
areas of the starch granules.
Different Sweeteners Added to Starch Gel Preparation.
 honey
 molasses panutsa or granulated sugar
3. Retrogradation. It is the process in which starch molecules, particularly the amylose fraction,
re-associate or bond together in an ordered structure after disruption by gelatinization; ultimately
a crystalline order appears.
4. Syneresis. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard).
The oozing of liquid from a rigid gel; sometimes called weeping.
This reaction occurs in all kinds of gels:
puddings custards agar
jellies gelatin
5. Dextrinization. It is the process of forming dextrin. Dextrins – are partially hydrolyzed starches
that are prepared by dry roasting. In home kitchens, dextrinization is achieved by toasting flour for
polvoron, rice flour for kare-kare sauce, and bread slices for breakfast.
6. Hydrolysis. Starches undergo hydrolysis during cooking or processing and during storage of food
where a chemical reaction in which a molecular linkage is broken and a molecule of water is
utilized.
a. Prolonged heating of starches with acid will promote hydrolysis. This can happen when cooking an
acidic food, such as: Pineapple pie resulting in reduced viscosity or firmness of the pie filling.
Functional Properties of Starches
Starch plays various roles in food, a typical multi-tasker
1. Thickeners in gravies, sauces and pudding. It absorbs water and becomes a gel when cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers– its ability to trap oils and fats, which absorb flavoring substances more efficiently.
Starches – are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder,
moisture, retainer, and fat substitute. The quality characteristics of the starch itself depends
upon which role or function it was used.
Cereal. Cereal is any grain that is used for food. Grains, especially whole grains, are not just empty
calories. These are very valuable and can contribute a great deal to our health. You should
include at least four servings from this food group each day.
LESSON 2: PREPARE CEREALS AND STARCH DISHES
TLE_HECK10CD-If-5
LO1: Perform Mise’ en Place
● Identify and prepare tools, equipment, and ingredients based on prescribed
standards
● Determine the sources and kinds of starch and cereals
● Identify the ingredients in the preparation of various types of starch and cereal
dishes
DIRECTIONS. Read the statement carefully, match the item from Column B to Column A. Write the
letter of the correct answer on the space provided before the number. Answer on a sheet of paper.
COLUMN A COLUMN B
____1. It is used when preparing cake mixture, salads, A. Colander
creams, and sauces B. Measuring spoon
____2. This is used for measuring dry and liquid ingredients C. Mixing bowl
which require a little amount D. Rubber Scraper
____3. This tool is used for separating liquids from fine or
E. Saucepan
solid food particles, such as coco cream from
coconut and tamarind extract. F. Sifter
____4. It is used for separating coarse particles of flour, G. Strainer
sugar, baking powder, and powdered ingredients to H. Tongs
retain finer textures. I. Wire whip
____5. This tool is use for beating egg whites, egg yolks,
creams and mayonnaise.
____6. A perforated bowl varying sizes made of stainless
steel, aluminum or plastic used to drain or wash
cooked ingredients like pasta.
____7. Used for scraping off mixtures like butter, sugar, or
dough on the mixing bowl.
____8. Used for handling hot foods.
Directions: Name the following tools and equipment needed in preparing starch and cereal dishes. Write
your answer on a sheet of paper.
\
Direction: Complete the box below by identifying the following starch/cereals according to its sources
and its specific classification.
Name of starch/starch product SOURCES CLASSIFICATION
Seeds, roots, tubers, cereal grains Native starch, Modified starch,
Purified starch
1. Corn starch
2. Cassava
3. Bread
4. Corn oil
5. Milk tea pearl
6. Rice
7. Oat meal
8. Black beans
9. Cassava Cake
10. Rice flour
Functions of Starch and Application in Filipino Dishes

Functions of Type of Food Preparation Recipes
Starch
Thickening Sauces, Gravies, Pie Sauces: Sweet sour, lechon, lumpia, kare-kare, palabok
fillings and soups Pie filling: mango, buko, apple, pineapple
Soups: Arrozcaldo, cream soups.
Gelling Puddings, kakanin Bread pudding, maja Blanca, sapin-sapin, kutchinta,
cassava, bibingka
Binding and Meat loaves and meat Luncheon meat, hot dogs, Vienna sausage, chicken
filling emulsions nuggets, chicken balls, Ukoy, tempura
Stabilizing Beverage, syrup, salad Chocolate drinks, fruits drinks, yogurt drinks, cooked
dressing dressings
Moisture Cake fillings, candies Cake rolls, cream fillings
retaining
Coating or Breads, confectionery, Pan de sal, Biscuits,
ducting pastries candies, espasol
Diluent Baking powder, Cupcake
Coloring Toasts, bread crumbs Polvoron, Lechon sauce, Kare-kare sauce, breading
Principles in Cooking Cereals

In cooking all cereal products, the following points should be observed:
1. Use a double boiler.
2. Observe carefully the correct proportions of cereal, water and salt.
3. Cook at boiling temperature (212° F.).
4. Watch the time by the clock, and always cook the full time prescribed, preferably longer.
5. Serve attractively.
6. Improper cooking and poor serving are largely responsible for the unpopularity of cereal foods.
Cooking Pasta
Pasta should be cooked Al dente. Al dente- is an Italian phrase that means ―”to the tooth”. This
means the cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy. The
pleasure of cooking pasta is its texture, and this is lost if it is overcooked. To test for doneness, break
pasta into small pieces and taste it. As soon as pasta is al dente, cooking must be stopped at once. Half a
minute extra is enough to overcook it. Cooking times differ for every shape and size of pasta. Timing
also depends on the kind of flour used, and the moisture content. Fresh egg pasta, if it has not been
allowed to dry, takes only 1 to 1 ½ minutes to cook after the water has returned to a boil. Italian practice
is to toss the pasta with the sauce the minute it is drained, the sauce immediately coats all surfaces of the
pasta, and the cheese melts in the heat of the boiling hot noodles.
Basic Principles in Preparing Pasta
Pasta Shapes
There are hundreds of shapes and sizes of pasta with each shape used for different preparations
based on how the sauce will cling, the texture desired, or how the product will be used. For example:
• Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for chunkier sauces.
• Thin, delicate pastas, such as angel hair or vermicelli, are better served with light, thin sauces.
• Thicker pasta shapes, such as fettuccine, work well with heavier sauces.
• Very small pasta shapes, like alphabet shapes and acini di pepe, are good for soups.
Flavored pasta is available in a variety of shapes in both the dried and fresh forms. Vegetable
ingredients are added to pasta to provide both color and flavor. An example of flavored pasta is spinach
noodles that are green. Follow the package directions for cooking flavored pastas.
Cooking Chart for Various Pasta Shapes
Pasta Name Cooking Time Pasta Name Cooking Time
for al dente for al dente
1. Lasagna 15 minutes 7. Ziti 10 minutes
2. Bow Ties 11 minutes 8. Fettuccine 8 minutes
3. Wagon Wheels 11 minutes 9. Rotini 8 minutes
4. Linguine 10 minutes 10. Elbow Macaroni 6 minutes
5. Rigatoni 10 minutes 11. Noodles 6 minutes
6. Spaghetti 10 minutes
Guidelines on proper and safe handling of food
1. Food handlers
● Undergo training on food safety and obtain medical certificates from the
local/provincial/city/municipal health office.
● Observe proper hand washing technique
● Wear a complete cooking outfit and use disposable gloves for direct food contact.
● Observe personal hygiene at all times.
● Avoid handling food if you are sick.
2. Kitchen facilities
● Use separate equipment and utensils for handling raw foods
● Sanitize all surfaces and equipment used for food preparation
● Clean thoroughly the cutting-boards and work areas after each use
● Protect the kitchen areas and food from insects, pests and other animals
● Maintain the highest standards of sanitation in the kitchen at all times
● Repair immediately broken but still serviceable kitchen tools, utensils and equipment to be ready
for next use
● Sanitize completely all kitchen utensils especially cups, saucers, flatware after each use
● Provide for adequate space, proper ventilation and window screens in the area
● Provide garbage receptacle for proper waste disposal
3. Food Preparation and Cooking
● Check expiry dates of food commodities bought and those in stock
● Use iodized salt as a must in salt-seasoned preparations
● Cover the food properly.
● Practice segregation of materials
● Store food properly
4. Safe temperature
● Do not leave cooked food at room temperature for more than two hours
● Refrigerate promptly all cooked and perishable food preferably below 5 °C within four hours
● Do not store food too long even in the refrigerator.
● Thaw food inside the refrigerator, not at room temperature.
● Check internal temperature during cooking to assure proper end-point time and temperature has
been met to at least 70 °C/165 °F
● Reheat cooked food thoroughly to 70 °C/165 °F within two hours
This Learning Activity Sheet is designed for you to enhance your understanding and skill in
preparing egg dishes. It is expected that you answer the following activities with honesty and
integrity. Document your performance activities and include this in your portfolio. Happy
learning!
DIRECTIONS.
1. Collect 20 different recipes of Starch and Cereal dishes.
2. You may print them or write them on a clean sheet of short bond paper and place them in a
folder.
3. On the cover of the folder, indicate the following:
Name of School
TITLE of Project: (COMPILATION OF RECIPES)
Submitted by: (Your complete name)
Grade and Section:
Name of TLE Teacher:
RUBRICS FOR SCORING: Your output will be rated using the scoring rubric below:
SCORE CRITERIA
10 Properly compiled 20 recipes in a very attractive manner
9 Properly compiled 17-19 recipes in a very attractive manner
5 Properly compiled 8-9 recipes in a simple manner
1 Properly compiled 1 recipe in a simple manner
DIRECTIONS. Answer the following questions on a separate sheet of paper.

1. What is the menu with starch which are being served during occasions in your community?
Give ten.
2How does starch play an important role in food preparation?
REFERENCE:
Learner’s Module- Cookery Grade 10, Department of Education
Arooj Attique. StarchCookery. Slideshare. February 25,2018. Accessed August 17,2020
https://www.slideshare.net/aroojattique/starch-cookery
NHS Choices. https://www.nhs.uk/live-well/eat-well/starchy-foods-and-carbohydrates/
Accessed August 17,2020
What is mise en place? Why & when you should use it. Accessed
August17,2020 https://www.webstaurantstore.com/blog/2886/what-is-mise-en-place.html
Word search maker. The word search. Accessed August 17, 2020
https://thewordsearch.com/puzzle/1346932/tools-and-equipment/
A simple way to grade an essay. ThoughtCo. Accessed August 17, 2020
https://www.thoughtco.com/essay-rubric-2081367
Google Image
Edgars. Aluminum Pressure cooker 4L. Digital Image. Edgars store. Accessed August 17, 2020
https://www.edgars.co.za/aluminium-pressure-cooker-4l-34275134
Alibaba.com. stainless food steamer. Digital Image. Alibaba. Accessed August 17, 2020
https://www.alibaba.com/product-detail/Cheap-price-of-stainless-steel-food_1902565924.html
target.com . 4 cup glass measuring cup . made by design . Digital image . Accessed August 17, 2020
https://www.target.com/p/4-cup-glass-measuring-cup-made-by-design-8482/-/A-76200703
Behind the bar.com . Viski Professional Stainless Steel Channel Knife with Walnut Handle. Digital image .
Accessed August 17, 2020
https://www.behindthebar.com/viski-professional-stainless-steel-channel-knife-with-walnut-handle
wiki.ezvid.com . the best double boiler on amazon. Amazon . Digital image . Accessed August 17, 2020
https://wiki.ezvid.com/best-double-boilers
masflex.com . Nylon slotted spoon . Masflex cookware and kitchenware. Digital image . Accessed August
17, 2020
http://masflex.com.ph/product/nylon-slotted-spoon/
ansons.ph. 3D RC 3 cups rice cooker . Anson’s . Digital image . Accessed August 17, 2020
https://ansons.ph/product/3d-rc-3c-3-cups-rice-cooker/
amazon.co.uk. Dexam stainless steel mixing bowl 1 Litre. Amazon. Digital image . Accessed August 17,
2020
https://www.amazon.co.uk/Dexam-Stainless-Steel-mixing-Litre/dp/B0000BVEK3
amazon.co.uk. 10 inch stainless steel wire whisk. Amazon. Digital image . Accessed August 17, 2020
https://www.amazon.com/10-Inch-Stainless-Balloon-Blending-Kitchenware/dp/B073JJ3G61
surlatable.com . RSVP Berry colander . Surlatable . Digital image . Accessed August 17, 2020
https://www.surlatable.com/rsvp-berry-colander/PRO-3422334.html
amazon.co.uk. Flour sifter for baking flour sieve fine mesh. Amazon. Digital image . Accessed August 17,
2020
https://www.amazon.com/Flour-Sifter-Baking-Rustproof-Stainless/dp/B07H6LW9NP
forsmallhands.com . Rubber mini – scraper set . For small hands . Digital image . Accessed August 17, 2020
https://www.forsmallhands.com/rubber-mini-scraper-set
Answer Key:
Activity 1.
1. C Activity 3
2. B
3. G
4. F
5. I
6. A
7. D
8. H
Activity 2.
1. Pressure cooker
2. Steamer
3. Measuring cup
4. Channel knife
5. Double boiler
6. Slotted spoon
7. Rice cooker
8. Mixing bowl
9. Wire whip
10. Colander
11. Sifter
12. Rubber scrapper

(COOKERY GRADE 10)
NAME OF LEARNER: ______________________________ GRADE: _________________

SECTION: ________________________________________DATE: __________________
First Quarter-Week 7-8

Store Starch and Cereal Dishes
BACKGROUND INFORMATION FOR THE LEARNERS

Proper storage of food is very crucial in keeping food safe because the manner and temperature
of storage will affect the food‘s susceptibility to bacterial growth, other contaminants, and infestation.
Storing food will not improve its quality, it will only delay the rate of deterioration, and thus, the proper
period of storage should also be observed.
FIFO (First In, First Out) in storing food is very important. Though it is a long-time method in
store-keeping where the first food stored should be the first food to be out of the storage it is high time to
make it a habit or put into practice. Write the expiry date, date received and date of storage to the food
package and regularly check the expiration date.
LO 4 Store Starch and Cereal Dishes

TLE_HECK9-12CD-Ij-8
● Store starch and cereal at appropriate temperature
● Maintain optimum freshness and quality of starch and cereal dishes according to standards
● Store starch and cereal according to standard operating procedures
How to Store Pasta Noodles

Pasta is stored in airtight containers. Pasta noodles are usually sold dry at the grocery store,
allowing you to store them with other staples in your pantry. Dry noodles have a long storage life when
properly packaged. Improper storage causes the pasta to become moist, which leads to mildew. Even
without moisture, pasta can become stale if it's not stored correctly. Proper storage ensures your pasta to
always taste its best
1. Dry Pasta
● Remove the pasta from the store packaging if the noodles come in a box or other non-airtight
container.
● Place the noodles in a sealable plastic bag or other container that closes tightly. For long noodles,
such as spaghetti, use a tall plastic storage container.
● Seal the bag or screw the lid on tightly. Store the pasta in a cool, dry place. Dry pasta stores
indefinitely, but should be used within two years to prevent loss of flavor. Store dried egg
noodles for up to six months.
Dried pasta need not be refrigerated. It can be stored on the shelf in an airtight container in a dry area
that is not exposed to extreme temperature. 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.
2. Cooked Pasta
● Pour the noodles into a colander. Allow as much moisture as possible to drain. Noodles left in
standing water become overly soft and mushy.
● Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta so the noodles are evenly coated in the
oil. Salad oil prevents the pasta from sticking together.
● Place the pasta in a tight-sealed container. Store in the refrigerator for three to five days.
● Cooked pasta can be stored 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 it 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 odor.
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.
The lasagna and baked pasta dishes can be refrigerated for 3 or 4 days or they can be placed in a
freezer and kept for approximately 3 months. If frozen, the pasta dish should be thawed in the refrigerator
and not on the kitchen counter.
3. Fresh Pasta.
Fresh pasta is made from a simple dough of eggs and flour, usually all-purpose flour or high-gluten
flour. The dough is kneaded like bread dough and then pressed through rollers until it’s as thin as desired.
Then it’s cut into long noodles or formed and stuffed into tortellini and ravioli. Fresh pasta is often
locally-made and uses fresh ingredients.
● Fresh pasta should ideally be used on the

same day as manufactured. This is not always possible, but if it is used within the next two days
it will give adequate results. After this it tends to crack through excess drying. It must be stored,
keep it well-covered in the fridge, to minimize the risk of this happening. Frozen filled pastas
will keep for up to three months if held at -18oC or lower.
● 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
stored 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 use the pasta on the same day as it is made, you can allow it 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 it will begin to discolor and become damp.
If it is not going to be cooked immediately it
should be placed on a lightly floured towel that is
placed on a baking sheet, sprinkled lightly 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 placed in the freezer for 8 or 9
months.
4. Frozen pasta
Frozen pasta is a fast and convenient ingredient to have on hand for those nights when you need
a healthy meal in a hurry. Serving frozen pasta provides the carbohydrates needed for energy, and can
also offer a serving or two of protein. It does not have to be thawed before it is cooked. Just place the
frozen pasta into boiling water and reheat it. It will need to cook a little longer than unfrozen pasta.
Tips & Warnings

• Store pasta sauce separate from the noodles, otherwise the noodles will become mushy.
• You can freeze cooked pasta but it may be too soft once thawed. Use frozen pasta in baked dishes so the
softer texture is not noticeable.
Activity 1. TRUE or FALSE

Direction. Identify whether the following statements are true or false. Write TRUE if it is correct and
FALSE if it is not. Write your answer on the space provided before the number.
___________1. Cooked pasta should be eaten within 4 or 5 days.
___________2. Frozen pasta must be thawed before it is cooked.
___________3. You may store fresh pasta in the refrigerator for 2 or 3 days.
___________4. Lasagna and baked pasta dishes can be kept frozen for 3 or 4 days.
___________5. Pasta sauce may be refrigerated and can be stored for 6 weeks.
___________6. Sauce should be stored separately from frozen pasta.
___________7. Dry pasta is made from egg and flour.
___________8. Sauced pasta may be stored for up to 5 days.
___________9. Frozen pasta should be thawed before cooking.
___________10. Noodles need to be stored in a container that closes tightly.
Activity 2. Let Us Think.

Direction. Answer the following questions below. Write your answer in a separate sheet of paper. Each
question will be rated using the rubrics below.
A. Explain the principle behind FIFO. You may also cite establishments or places where FIFO is being
practiced.
B. Why is it necessary to store each pasta properly? What could possibly happen if they are not stored
properly?
Item Yes No
Addresses the topic properly
Provides sufficient textual evidence to support the statement
Sentences are logically organized
Is free from misspellings
Is free from grammatical mistakes
Activity 3. Slogan Making.

Direction. Make a slogan showing the importance of proper storing of food. Write your slogan in an
Oslo paper. Your output will be rated using the scoring rubric below:
Activity 4. Pasta in Your Kitchen
Direction. Look around your kitchen and see if you have pasta or noodles stored. Check if these pastas
are properly stored. If not, store them properly by applying what you have learned in this lesson. Use
appropriate containers if necessary. Document your work using pictures. Paste the pictures in a short
bond paper. Your output will be rated using the scoring rubric below:
\
(Scoring Rubrics for Activity 3 and Activity 4)
CRITERIA YES NO
(2pts)
Done creatively and neatly showing much relevance to the given topic
Done creatively and neat enough with relevance to the given topic
Done creatively and neat enough but no relevance to the given topic
Done simply and neat enough but not so relevant to the given topic
Done poorly with erasures and irrelevant to the given topic
References: TLE Grade 10 Cookery module
San Remo Brown Rice Penne in a box. Digital Image. Accessed August 23, 2020.
https://sanremo.com.au/products/brown-rice-penne/
The Raw Penne Pasta in a Glass Jar. Digital Image. Accessed August 22, 2020.
https://www.123rf.com/photo_14941279_the-raw-penne-pasta-in-a-glass
jar.html
The Kitchen dry pasta vs fresh pasta. Digital Image. Accessed August 22, 2020.
https://www.thekitchn.com/dry-pasta-vs-fresh-pasta-whats-47888
Fresh Pasta. Digital Image. Accessed August 22, 2020. https://www.quora.com/What-is
fresh-pasta
Homemade Egg Noodles. Digital Image. Accessed August 22, 2020.
https://growagoodlife.com/homemade-egg-noodles/
How to Cook Frozen Pasta. Digital Image. Accessed August 22, 2020.
https://www.livestrong.com/article/433622-how-to-cook-frozen-pasta/
Frozen Pasta Sauce Clear Boxes for Packaging. Digital Image. Accessed August 22,
2020. http://www.v-packaging.com/frozen-pasta-sauce-clear-boxes-for
packaging/
Frozen Pasta. Pngimage.net. Digital Image. Accessed August 22, 2020.
https://pngimage.net/wp-content/uploads/2018/06/frozen-food-png-5.png
Answer Key
Activity 1:
4. FALSE 8. FALSE
1. FALSE
5. FALSE 9. FALSE
2. FALSE
6. TRUE 10. TRUE
3. TRUE
7. FALSE
Prepared by:
Mariel W. Pama/Angeles City National High School

Cookery 10 Q1 W1-8

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TLE 10 (COOKERY) LEARNING

Background Information for the Learners

7. What is the other term for egg white?

www.googlw.com Retrieved from https://www.bbcgoodfood.com/howto/guide/ingredient-focus-

Name of Learner: __________________________________________Grade Level : 10 W2

NAME OF LEARNER: _________________________GRADE LEVEL: _______________

LEARNING ACTIVITY SHEET

BACKGROUND INFORMATION FOR THE LEARNERS:

LO3 Present Egg Dishes

Present Egg dishes

Storing Egg Dishes

Tips for Storing Raw and Cooked Eggs:

Recommended Storage Time for Eggs

ACTIVITY 1 TRUE OR FALSE

Name of Learner: _____________________________ Q1W4

Learning Competency with Code

Background Information for Learners

Tools/ Equipment Needed:

1. Prepare the necessary equipment.

2. Beat two or three eggs in a small bowl first

4. When the pan is hot, add one tablespoon

5. Add eggs to the pan.

6. With one hand, vigorously shake the pan back

7. Tilt the handle up and shake the pan so the

8.For a filled omelet, spoon the filling across the

9. With the fork, fold the sides of the omelet over

Store Egg Dishes

Tips for Storing Raw and Cooked Eggs:

Rubric for Evaluation

Reference for Learners:

Background Information for the Learners

Functions of Starch and Application in Filipino Dishes

Principles in Cooking Cereals

DIRECTIONS. Answer the following questions on a separate sheet of paper.

TECHNOLOGY AND LIVELIHOOD EDUCATION

NAME OF LEARNER: ______________________________ GRADE: _________________

LEARNING ACTIVITY SHEET

First Quarter-Week 7-8

BACKGROUND INFORMATION FOR THE LEARNERS

LO 4 Store Starch and Cereal Dishes

How to Store Pasta Noodles

Add a small amount of olive oil or butter to help

To refrigerate, place the pasta in an airtight plastic

If storing sauced pasta, eat within 1 to 2 days to

If you have an entire lasagna or pasta dish to

● Fresh pasta should ideally be used on the

Tips & Warnings

Activity 1. TRUE or FALSE

Activity 2. Let Us Think.

Addresses the topic properly

Provides sufficient textual evidence to support the statement

Sentences are logically organized

Is free from misspellings

Is free from grammatical mistakes

Activity 3. Slogan Making.

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NAME OF LEARNER: ___________GRADE LEVEL: _

NAME OF LEARNER: ______________ GRADE: _