10

COOKERY
Quarter 1 - Module 6
Store Cereal and Starch Dishes
(Dry Pasta)
TLE_HECK10CD-Ij-8

Department of Education • Republic of the Philippines

TLE – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 6: Store Cereal and Starch Dishes (Dry Pasta)

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Published by the Department of Education

Development Team of the Module

Authors: Wendy M. Ibaan
Editor: Mary Marguerite C. Dasalla, HT VI
Reviewers: Jay-R C. Soriano, MT 1
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 storing cereal and starch dishes. Various activities were crafted to give you
knowledge about the topic.

At the end of this module you are expected to:

1. identify different types of pasta.

2. store dry pasta properly
3. value the importance of storing dry pasta.

What I Know

Directions: Write your answer in your worksheet.

Explain the illustration below:

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 Lesson Store Starch and Cereal Dishes
2 (Dry Pasta)

What’s In

Directions: Observe and identify the different type of pasta.

What’s New
Directions: Give 5 types of pasta and describe. Write on your activity sheet.

1. __________________
2.
3.
4.
5.

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 What is It

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 from 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.
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.

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 to 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.

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 What’s More

Directions: Read the following statement about dry pasta, then write T if it is true and
F if it is false. Write your answer on a separate sheet of paper.

1. Pasta stored in airtight container.

2. Dry pasta needs to be refrigerated.
3. Place the noodles in a sealable plastic bag.
4. Pasta noodles are usually sold dry at the grocery store.
5. Dry pasta stored only for 1 week.

What I have learned

Answer the following on your answer sheet.

1. Why is it important to apply FIFO?
______________________________________________________________
______________________________________________________________
_____________________________________________________________.

2. How to store dry pasta?

______________________________________________________________
______________________________________________________________
_____________________________________________________________.

3. Why is it important to store dry pasta?

______________________________________________________________
______________________________________________________________
_____________________________________________________________.

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 What I can do

Make a list of your stock at home for a week and list the date you buy the item and
date you disposed/cooked the item.

Assessment
Enumeration: Write on your activity sheet.
• List 5 storing materials used for dry pasta.
• Give at least 3 techniques in storing dry pasta.

Additional Activity
Cut picture of different types of pasta dishes and name the type of
pasta used. Post it on your activity sheet.

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What I have learned What’s New
Answers may vary Answers may vary
What I can do
Answers may vary What’s More
1. T
Assessment 2. F
Jar
3. T
Container
4. T
Plastic/ Ziplock
5. F
What I know
Answers may vary
Answer Keys