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COOKERY 10
Quarter 1 - Module 8
Standard Operating Procedures
TLE_HECK10CD-Ij-8

Department of Education • Republic of the Philippines

TLE – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 4: Standard Operating Procedures
First Edition, 2020

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Published by the Department of Education

Secretary:
Undersecretary:
Assistant Secretary:

Development Team of the Module

Authors: Ma. Theresa A. De Guzman and Gian Gracielle C. Alejo
Editor: Mary Marguerite C. Dasalla, HT VI
Reviewers: Jay-R C. Soriano, MT 1
Evelyn C. Nocum, PhD, EPS-TLE
Illustrator:
Layout Artist:
Management Team:
Johanna N. Gervacio, PhD, CESE, OIC-Schools Division Superintendent
Ronilo E. Hilario, Assistant Schools Division Superintendent
Veronica B. Paraguison, PhD, Curriculum Implementation Division Chief
Sheralyn M. Allas, PhD, RGC, EPS-LRMS, San Jose City Division
Allan S. Santos, Project Development Officer II
Evelyn C. Nocum, PhD, EPS-TLE, San Jose City Division

Printed in the Philippines by ________________________

Division of San Jose City – Learning Resources Management and Development System
Office Address: Sto. Niño 1st, San Jose City, Nueva Ecija
Telefax: (044) 331-0285
E-mail Address: sanjose.city@deped.gov.ph

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 What I Need to Know

This module provides you with activities that will help you understand about Duties of
supervisors in a workplace. Various activities were crafted to give you knowledge
about the topic.

At the end of this module you are expected to:

1. Know the job description of farm supervisors.

2. Identify the different skills needed in supervising farm works.
3. Value the importance of duties of Supervisors in a workplace.

What I Know
How do you store frozen pasta at home?
Directions: State your answer in at least 3 to 5 sentences.

How will you keep the freshness food quality of starch and cereal dishes?

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 Lesson
Standard Operating Procedure
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What’s In

CLASSIFY THEM ACCORDINGLY

Directions: Place in the box the needed ingredients and materials to make
homemade pasta/fresh pasta. (Make a box in a paper and write your answers
accordingly)
All-purpose flour, rolling pin, salt, mixing bowl, ladle, measuring cup, knife, bread
knife, oven, cutting board, milk, olive oil

Materials Ingredients

What’s New

IDENTIFICATION
Directions: Identify the pasta if they are fresh or dry. (Write your answers in a paper)
1. Miki -__________
2. Spaghetti -__________
3. Misua -__________
4. Elbow Macaroni -__________
5. Lasagna -__________

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 What is It
In this part of the module, you will learn about the proper storage of starch and
cereals to keep the food safe because the manner and temperature of storage will
affect the susceptibility to bacterial growth, other contaminants and infestation. Storing
food will not improve the quality it will only delay the rate of deterioration.

The standard operating procedure in storing starch and cereals

In storing food, FIFO (First In, First Out) is the most important rule. It is a long-
time method in store keeping, where the first food store should be the first food to be
out. From the storage, it is high time to make it a habit or must put into practice.
How to Store PASTA noodles?

1. DRY PASTA

• Remove the pasta from the store packaging if the noodle comes in a box or
other non-airtight container.
• Place the noodle in a sealable plastic bags or airtight container.
• Seal the bag or screw the lid on tightly, store in cool dry place but it should be
used within 2 years to prevent loss of flavor.
• Dried pasta should not be refrigerated. Place it in dry area that is not exposed
to extreme heat.

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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 noodles. Toss the pasta so the noodles are
Evenly coated in the oil. (salad oil prevent pasta from sticking)
*Place the pasta in a tight sealed container., store in refrigerator for
3 to 5 days.
*Cooked pasta can be stored unsauced in an airtight container and
Refrigerated for 4 to 5 days. If the pasta is stored with a sauce
consumed it within 1 or 2 days to limit the amount of sauce that is
absorbed.

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3. FRESH PASTA

*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 2 days it will
Give adequate results. Frozen pasta can last for up to 3 mos. If held at
-18*C or lower.
*Fresh pasta can be stored in the refrigerator for 2 to 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 mos. Home-made pasta can also be allowed to
dry thoroughly and then placed in a plastic bag or airtight container.
*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
cooking.
*If it is no to be cooked immediately it should be placed on a lightly
floured towel sprinkled lightly with flour and placed in the freezer
once they are frozen, they can be stored in freezer proof bag and
place in the freezer for 8 to 9 months.

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 4. FROZEN PASTA

-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.
;
The following are the techniques in storing cooked pasta:

Add a small amount of olive oil or butter to help prevent the pasta from clumping
together while it is stored. Use enough oil or butter to lightly coat the pasta.

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To refrigerate, place the pasta in an airtight plastic bag or an airtight container and
place in the refrigerator, if it will be place in the freezer squeeze out excess air as
possible.

If storing sauced pasta eat within 1 to 2 days to prevent it from absorbing too
much sauce.

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 Cooked Lasagna and baked pasta dishes (baked macaroni) can be refrigerated
or frozen in the same manner as plain pasta. The Lasagna and casseroles should be
cut first into individual servings before placing them in sealed bags or container if you
have the entire lasagna left in the baking dish cover it entirely and store in refrigerator.

What’s More

ENUMERATION:

Directions: Enumerate the following items listed below. Write your answer in your
TLE paper.
A. Give at least 4 ways to store Dry Pasta.
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B. What are the 4 steps to store Cooked Pasta?
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C. How do you store Fresh Pasta?
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 What I have learned
Explain the following. Write your answer in your paper. Write your
answer in your paper.

1.Why do we need to store food properly?

2.What is FIFO, why it is important in storing food?

3.Where will you store dried pasta?

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4.Why it is advised that a sauced pasta should be consumed 1 to 2 days only?

___________________________________________________________________
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5.Where do you place frozen pasta before cooking?

___________________________________________________________________
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 What I can do

Show that you learned something by doing this activity

FILL IN THE BLANKS: Directions: Read carefully the sentences about storing
cooked pasta and fill the blank spaces with the correct word. Do not write
your answer here…
A. To store cooked pasta add a small amount of (1) ________________________ or
(2) ________________________to help prevent the pasta from clumping together
while it is stored. Use only enough oil or butter to lightly coat the (3)
________________________.
B. To refrigerate place the pasta in an (4________________________plastic bag or
container and place in refrigerator.
C. In storing sauced past, eat within 1 to 2 days to prevent it from
(5)_________________________too much sauce.

Assessment
PART I. MULTIPLE CHOICE
Direction: Choose the letter of the correct answer. Write your answer in a paper.

1. Food stuff has the required shelf life and storing requirement. Which of the
following food item can be stored for 1 to 2 days only in the refrigerator?
a. cooked pasta c. frozen pasta
b. fresh pasta d. dried pasta

2. FIFO stands for;

a. Fan In Fan out c. First in Fight Out
b. First In First Out d. Fin In Fin Out

3. When removing dry pasta in a box or non-airtight container, where you have to
place the noodle?
a. sealable plastic bag or container c. wooden box
b. cartoon box d. drawer/cabinet

4. What is a kind of pasta that needs not to refrigerate?

a. Dried pasta c. frozen pasta
b. cooked pasta d. fresh pasta
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5.How many days should you store cooked pasta in the refrigerator?
a.3 to 5 days c.1 to 2 days
b.2 to 4 days d.3 to 5 days

6.A sauced pasta should be stored how many days?

a.1 to 2 days c.4 to 5 days
b.2 to 3 days d.1 week

7.If you are not going to cook the fresh pasta immediately sprinkle it lightly with.
a. sugar b. salt c. flour d. butter

8. How many months a fresh pasta can last if it is wrap properly in a freezer proof
Bag and place in the freezer?
a.8 to 9 mos. b.10 to 12 mos. c.6 to 7 mos. d.1 to 2 mos.

9. Why do we need to add oil or butter to the cooked pasta after draining it?
a.to avoid clumping c. to make it shiny
b.to add flavor d. improve the taste

10. What happen to pasta if it is not properly stored?

a. Fresh b. stale c. nutritious d. dirty

PART II. TRUE or FALSE:

Direction: Write T if the statement is correct and F if the statement is false /wrong.
Write it in your paper /notebook.

______1. Storing food will improve its quality and taste.

______2. The first item /food that should be taken out from the storage facility
must be the last that have been delivered or store?

______3. We must regularly check the expiry date of every item to be stored.

______4. Fresh pasta has a long storage life compared to dry pasta.

______5. Dried pasta should be refrigerated to keep it safe.

______6. Fresh pasta should be consumed as the same day it was

manufactured.
______7. Cooked pasta must be place in the refrigerator in an open container.

______8. In storing cooked pasta, rinse it with hot water and drain it

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______9. Store separately the pasta sauce and noodles so it will not become
mushy.
______10. The Lasagna pasta can be stored for 1 month.

Additional Activity
Essay: In your own words/idea write your answer in your paper.
(2 points each)

1. What are the different methods of storing pasta?

__________________________________________________________
__________________________________________________________

2. Why do we need to check the received and the date of storage to the food
package?

__________________________________________________________
__________________________________________________________

3. Why do you need to consider the temperature in storing food?

__________________________________________________________
__________________________________________________________

4. What is the old time rule to in storing food?

_________________________________________________________
__________________________________________________________

5. What will happen to the food if not stored properly?

__________________________________________________________
__________________________________________________________

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Additional Activity
Answers may vary
Assessment
Part I
1. a 2. b 3. a 4. a 5. a 6. a 7. c 8. a 9. a 10.b
Part II
1. F 2. F 3. T 4. F 5. F 6. T 7. F 8. F 9. T 10. F
What I Can Do
1.a 2.b 3.a 4.a 5.a 6.a 7.c 8.a 9.a 10.b
What I Have Learned
1. To keep the food safe.
2. FIFO is first IN first OUT to keep food fresh at all times we need to dispose first the
first item that have been delivered.
3. Store in dry cool place.
4. Sauced pasta should be consumed 1 to 2 days to avoid absorbing too much sauce.
5. Place it in boiling water and re-heat
What’s More/Independent Activity 1
1.Remove the pasta from package/box.
2.Place the noodles in a sealable bag.
3.Seal the bag or screw the lid tightly.
4.Store it in the shelf in an airtight container.
What I Know
How do you store starch and cereals at home?
*Starch and cereals should be stored in an airtight container and place it in a cool dry place.
Answer Key
References:

Technical –Vocational –Livelihood Home Economics, Cookery Manual Module 2 of 2

www.google.com
www.coursehero.com
K to 12 Grade 10 Cookery Module
https://www.google.com/search?q=FROZEN+PASTA++pics&tbm=isch&ved=2ahUK
EwiV5cPZgcfrAhUKBpQKHQv8BlQQ2-
cCegQIABAA&oq=FROZEN+PASTA++pics&gs_lcp=CgNpbWcQA1C9hQVYv
YUFYNyKBWgAcAB4AIABzAGIAcwBkgEDMi0xmAEAoAEBqgELZ3dzLXdpei
1pbWfAAQE&sclient=img&ei=wb9NX9WACYqM0ASL-
JugBQ&bih=625&biw=1366#imgrc=dlplaVS8C75NMM

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