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, a course which comprises the knowledge, skills and attitude required for
a COOKERY NC II course.
This module, “Prepare Starch Dishes”, contains training materials and activities related
to Perform Mise ‘en place, Prepare Starch Dishes, Present Starch Dishes, Store Starch Dishes 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, Video
Clips, PowerPoint Slides, Self-Checks, Task Sheets, Job Sheets. Follow and perform the
activities on your own.
If you have questions, do not hesitate to ask for assistance to your trainer.

Recognition of Prior Learning (RPL)

You may already have some of the knowledge and skills covered in this module because
you have:
✔ Been working for some time.

✔ Already have complete training in this area.

If you can demonstrate to your trainer that you are competent in a particular skill or
skills, talk to him/her about having them formally recognized so you don’t have to do
same training again. If you have a qualification or Certificate of Competency from
previous trainings show it to your trainer. If the skills you acquired are still current and
relevant to this module, they may become part of your evidence you can present RPL. If
you are not sure about the currency of your skills, discuss it with your teacher.

After completing this module ask your trainer to assess your competency.

The results of your assessment will be recorded in your Progress Chart and
Accomplishment Chart.
 COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

Clean and maintain kitchen Cleaning and maintain kitchen TRS512328

1.
premises premises

Prepare stocks, sauces and Preparing stocks, sauces and TRS512331

2.
soups soups

TRS512381
3. Prepare appetizers Preparing appetizers

TRS512382
4. Prepare salads and dressing Preparing salads and dressing

TRS512330
5. Prepare sandwiches Preparing sandwiches

TRS512383
6. Prepare meat dishes Preparing meat dishes

TRS512384
7. Prepare vegetables dishes Preparing vegetables dishes

TRS512385
8. Prepare egg dishes Preparing egg dishes

TRS512386
9. Prepare starch dishes Preparing starch dishes

Prepare poultry and game Preparing poultry and game TRS512333

10.
dishes dishes

TRS512334
11. Prepare seafood dishes Preparing seafood dishes

TRS512335
12. Prepare desserts Preparing desserts

TRS512340
13. Package prepared food Packaging prepared food
 MODULE CONTENT

UNIT OF COMPETENCY : PREPARE STARCH DISHES

UNIT MODULE
MODULE DESCRIPTOR
NOMINAL DURATION
QUALIFICATION LEVEL :
PREREQUISITE
: PREPARING STARCH DISHES
: This module deals with the skills, knowledge and attitude
required to cook, present and store starch dishes such as
pasta and noodles.
: 24 hours
NC II
:

SUMMARY OF LEARNING OUTCOMES:

Upon completion of this module the students/trainees must be able to:
LO1. Perform Mise’ en place
LO2. Prepare starch dishes
LO3. Present starch dishes
LO4. Store starch dishes

ASSESSMENT CRITERIA:
Tools, utensils and equipment are cleaned, sanitized and prepared based on the required tasks
Ingredients are identified correctly, according to standard recipes, recipe cards or enterprise
requirements
Ingredients are assembled according to correct quantity, type and quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable water.
Variety of starch products are selected and prepared according to enterprise recipes
Optimum quality is ensured using appropriate cooking methods
Sauces and accompaniments appropriate to starch products are selected
Cooked dishes are tasted and seasoned in accordance with the required taste of the dishes
Workplace safety and hygienic procedures are followed according to enterprise and legislated
requirements
Suitable plate are selected according to enterprise standards
Starch dishes are presented hygienically and attractively using suitable garnishes and side
dishes
Factors in plating dishes are observed in presenting poultry and game dishes
Starch are stored at the correct temperature
Optimum freshness and quality is maintained in accordance with enterprise storing
techniques and procedures
Quality trimmings and other leftovers are utilized where and when appropriate
Starch is stored in accordance with FIFO operating procedures and storage of starch
requirements
LEARNING OUTCOME NO. 2

PREPARE STARCH DISHES

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

CONTENTS:

● Cooking methods of pasta

● Matching sauces to pasta

● Food safety practices in cooking pasta

● Logical and time-efficient work flow

CONDITIONS:
The students/trainees must be provided with the following:

EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
Forms of pasta
● LCD Projector (optional for ● Manuals
lecture) ● Long pasta ● Books
● Overhead Projector (Optional for ● Short pasta ● Video (CD)
lecture)
● Designer pasta
● Television and multimedia player
● Dried stuffed pasta
● Whiteboard with marker and
eraser ● Flat pasta
● Applicable equipment as ● Long and flat
prescribed by Training
regulations ● Noodles
-wheat noodles
● Electric, gas or induction ranges
-egg noodles
● Ovens, including combi ovens -rice noodles
-cellophane
● Microwaves
 EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS

● Grills and griddles

● Deep fryers

● Salamanders

● Food processors

● Blenders

● Mixers

● Slicers

● Pans

● Utensils

● Tilting fry pan

● Steamers

● Baine marie

● Mandoline
TOOLS
- pots and pans
- bowls and
- Plastic wrap
- Aluminum foil
- measuring cups
- weighing scales
- cleaning materials and
- linen
- tea towels
- serviettes
- table cloth
- aprons
- uniforms
- hair restraints
toque,

METHODOLOGIES:

● Lecture-demonstration

● Film viewing

●
ASSESSMENT METHODS:

● Direct observation
● Written or oral questions

● Review of portfolios of evidence and third party workplace reports of on-the-job

performance by the candidate
 Learning Experiences
Learning Outcome 2
Prepare Starch Dishes

Learning Activities Special Instructions

● Read Information Sheet 9.2-1 on Cooking methods of

Pasta

● Answer self-check 9.2-1 Cooking methods of Pasta

● Compare answers with answer key 9.2-1Cooking
methods of Pasta
● Demonstrate 9.2-1 on Cooking Methods of Pasta
● Perform Task Sheet 9.2-1 on Cooking methods of Pasta
You are required to Read Information
Sheet and answer self-check and
compare answer using answer key, to
measure your understanding on the
topic, to gain remarkable training
performance, review of the information
sheet is encourage.

● Evaluate performance using performance criteria
checklist 9.2-1
● Read Information Sheet 9.2-2 on Matching sauces to
pasta
● Answer self-check 9.2-2 Matching sauces to pasta
● Compare answers with answer key 9.2-2 Matching
sauces to pasta
● Listen and participate in the discussion while viewing
the PowerPoint presentation 9.2-2 on Matching sauces to
pasta
The Task Sheet and Job Sheet will help
you to practice your skills, Please
Review procedures before performing
Task or Job Sheets.
The performance criteria checklist will
guide and help you evaluate your work
as you are practicing your skill.
After performing every Task/Job Sheet
please evaluate your performance using
Performance Criteria Checklist.

● Answer self-check 9.2-2 Matching sauces to pasta When you are ready, present your work
to your trainer for final evaluation and
● Compare answers with answer key 9.2-2 Matching recording.
sauces to pasta
If you have questions and clarification
● Read Information Sheet 9.2-3 on Food safety practices in don’t hesitate to ask your trainer.
cooking pasta Food safety practices in cooking pasta

● Answer self-check 9.2-3 Food safety practices in

cooking pasta
● Compare answers with answer key 9.2-3 Food safety
practices in cooking pasta

● Listen and participate in the discussion while viewing

the Power Point Presentation 9.2-3 on food safety
 practices in cooking pasta

● Answer self-check 9.2-3 Food safety practices in

cooking pasta
● Compare answers with answer key 9.2-3 Food safety
practices in cooking pasta

● Read Information Sheet 9.2-4 Logical and time efficient

work flow

● Answer self-check 9.2-4 Logical and time efficient work

flow
● Compare answers with answer key 9.2-4 Logical and
time efficient work flow

● Listen and participate in the discussion while viewing

the Power Point Presentation 9.2-4 on Logical and time
efficient work flow

● Answer self-check 9.2-4 Logical and time efficient work

flow
● Compare answers with answer key 9.2-4 Logical and
time efficient work flow

After performing the activities of LO2,

you may proceed to LO3

Information Sheet 9.2.1

COOKING METHODS OF PASTA

Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to:
1. Identify the cooking methods of Pasta.
2. Ensure optimum quality using appropriate cooking methods
3. Cook pasta using boiling method.

You might think that cooking pasta is a pretty simple experience. You boil the water,
dump in the noodles, and put them in the sauce once they're drained. But if you want an
extra-flavorful pasta dish, there's a lot more to it than that! Here are cooking methods for the
best-ever bowl of pasta.
 I. 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.

ii. To blanch means to cook an item

partially and briefly, usually in water but
sometimes by other. Place the item in cold
water, bring to a boil, and simmer briefly.
Cool the item by plunging it into 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, unsticky 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.

Self- Check 9.2-1

IDENTIFICATION: Identify the following: Write the correct answer on the space
provided before each number.
_________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 item 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
 JOB SHEET 9.2-1
Title: COOKING METHODS OF PASTA

Performance Objective: Given Cooking Method of Pasta, you should be able to

cook pasta and ensure optimum quality using appropriate
cooking methods.

Supplies/Materials : Spaghetti Pasta, Oil, Water, Salt

Equipment : Stove, Pot, Strainer

Steps/Procedure:
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.
4. 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.
5. Boil Water and drop the pasta.
6. Continue to boil, stirring a few times.
7. As soon as the pasta is al dente, drain it immediately in a colander and rinse with
cold running water until completely cooled.
8. Toss the pasta with a small amount of oil to keep it from sticking.
9. Serve Pasta, place the desired number of portions in a china cap and immerse in
simmering water to reheat. Drain, plate, and add sauce.
10. Clean as you go.

Assessment Method:
1. Observation
2. Demonstration
3. Oral questioning

Performance Criteria Checklist 9.2-1

CRITERIA
YES NO
Did you….
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? √
4. 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?
5. Boil water and drop the pasta? √
 6. As the pasta continue to boil, stirring a few times? √
7. As soon as the pasta is al dente, drain it immediately in a √
colander and rinse with cold running water until completely
cooled?
8. Toss the pasta with a small amount of oil to keep it from √
sticking?
9. Serve Pasta, place the desired number of portions in a china √
cap and immerse in simmering water to reheat. Drain, plate,
and add sauce?
10. Clean the area? √

BIBLIOGRAPHY

https://www.simplydelisheats.com/recipes

https://www.dreamstime.com/stock-photography-boiling-spaghetti-image16548202

http://3.bp.blogspot.com/oqymzqcYIyo/s1600/IMG_8686.jpg

https://app.ckbk.com/recipe/prof36725c13s001ss003sss003ssss003r008
 Information Sheet 9.2-2

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 below shows some of the
most popular kinds. 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 has 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 capellini (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 capellini, 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

With great variety of sauce,
SPAGHETTI Long, round
especially tomato sauces
Like spaghetti, especially with
SPAGHETTINI Thin, long, round
olive oil and seafood sauces
With light, delicate sauces and
VERMICELLI Very thin
broken in soups
Like spaghetti, popular with
LINGUINE Looks like slightly flattened spaghetti
clam sauces
FUSILLI Long, shaped like a corkscrew Thick, creamy sauce
MACARONI Long, hollow, round tubes Good with hearty meat sauces
ELBOW Cold, in salads; baked, in
Short, bent macaroni
MACARONI casserole
Baked, with meat sauce or
PENNE OR Hollow tubes, cut diagonally, may be tomato sauce and cheese; or
MOSTACCIOLI smooth or ridged freshly cooked; with tomato
sauce
Baked, with meat sauce or
tomato sauce and cheese; or
ZITI Short, hollow tubes, cut straight
freshly cooked; with tomato
sauce
Baked, with meat sauce or
tomato sauce and cheese; or
RIGATONI Larger tubes, with ridges
freshly cooked; with tomato
sauce
Larger hollow tubes, sometimes with
ridges (sometimes called cannelloni, Stuff with cheese or meat
MANICOTTI
which are actually rolled from fresh egg filling
noodle dough)
Rich cream sauces or meat
FETTUCCINE Flat egg noodles
sauces
Broad, flat noodles, often with rippled Baked, with meat, cheese or
LASAGNA
edges vegetable fillings
With seafood or meat sauces;
CONCHIGLIE Shell shaped small sizes can be used in
salads
BOW TIES OR With sauces containing chunks
Bow-tie shaped
FARFALLE of meat, sausage, or vegetables
PASTINA In soups; cold, in salads;
Tiny pasta available in different shapes
(LITTLE PASTA) buttered, as a side dish
DITALINI Very short, hollow tubes In soups; cold, in salads;
 buttered, as a side dish
In soups; cold, in salads;
ACINI DI PEPE Peppercorns
buttered, as a side dish
In soups; cold, in salads;
PEPE BUCATO Peppercorns with holes
buttered, as a side dish
 Shaped pastas pair well with all kinds of sauces, but especially those with texture.
Pieces of meat, vegetable, or bean are captured in the crevices of the pasta and nestle in the
twists. The shapes also add some whimsy to the plate
.

Bow tie Conchiglie Campanelle

Route(wheels) Fusilli (little springs)

Gemili (twins) Castellane (castles)

Short, tubular pastas go well with sauces that are thick or chunky. Keep the 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 sauces to cling to.
 Penne rigate (ridge quills) Penne lisce (smooth quills)

Macaroni (elbows) Rigatoni(thick ridges)

Tortiglioni Cavatappi (corckscrew)

Long, thin dried pasta, such as capellini, spaghetti, or linguine, marry best with
olive-oil-based sauces. These long expanses 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 sauces and ragùs.
COOKING PASTA TECHNIQUES

PASTA WITH FRESH 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.
2. Add the garlic and onions.
3. Sauté lightly for a few minutes.
4. Do not let them brown.
5. Add the tomatoes and sauté for a few minutes.
6. Add the basil. Season with salt and pepper.
7. Simmer uncovered for 45 minutes until reduced and thickened.
8. Taste and adjust seasonings.
9. 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, and mozzarella cheese until
all ingredients are used. Top with parmesan cheese.
10. Bake at 160°C (375°F) for about 45 minutes.
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 Column A to Column B. Write the letter of the correct answer on the
space provided before the number.

A B

_________1. Pasta that absorbs sauces more a) Short, tubular pastas

deeply

_________2. What should we consider when b) Shaped pastas

choosing a sauce for pasta?

_________3. Types of pasta that go well with c) Long, thin dried pasta
sauces. They are thick or chunky.

________ 4. Type of pasta that is best with d) Texture

olive-oil-based sauces.
_________5. What type of pasta pair well e) Fresh pasta
with all kinds of sauces, but especially those
with texture?

Answer Key 9.2-2

1.e

2.d

3.a

4.c
5.b

BIBLIOGRAPHY

https://sodelicious.recipes/in-the-kitchen/common-pasta-shapes-best-sauces/

https://www.foodrepublic.com/2017/03/21/pasta-shapes-to-know/

https://www.tasteofhome.com/collection/the-ultimate-guide-to-pasta-shapes/

https://www.thespruceeats.com/what-is-fusilli-995688

https://del-villaggio.co.uk/index.php/top-10-most-unusual-underrated-pasta-shapes/

http://www.finecooking.com/articles/how-to/perfect-marriage-pasta-sauce.aspx

https://www.pastamancini.com/en/pasta/rigatoni

https://youtu.be/Lj8q8Mria9o
https://youtu.be/_N9phhXbmAo

https://youtu.be/zFxxg2qASNI

https://sugarapron.com/2016/03/03/pasta-with-fresh-tomato-sauce/

Information Sheet 9.2-3

FOOD SAFETY PRACTICES IN COOKING PASTA

Learning Objective:

After 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 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 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 unsauced 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

MULTIPLE CHOICE: Write the letter of the correct answer before the number.

_________1. It is essential in the prevention of contamination in working with pasta and

other foods.
 a. Work plan
b. Cleanliness and clean working area
c. Refrigeration

_________2. How many days the sauce should be refrigerated separate from the pasta and
can be stored?
a. 4 to 5 days
b. 9 to 10 days
c. 6 to 7 days

_________3. How many days cooked pasta can be stored unsauced in an airtight container
and refrigerated?
a. 4 to 5 days
b. 9 to days
c. 6 to 7 days

_________4. The bacteria can grow and produce toxin during____________.

a. Refrigeration
b. Cooking
c. Thawing

________5. Once it is cooked and begins to cool then toxins formed__________.

a. Bacillus aureus
b. Bacillus cereus
c. Bacillus lireus

ANSWER KEY 9.2-3

1. a.

2. c

3. a

4. a

5. b
BIBLIOGRAPHY

https://www.tasteofhome.com/collection/the-ultimate-guide-to-pasta-shapes/

https://www.thespruceeats.com/what-is-fusilli-995688

https://del-villaggio.co.uk/index.php/top-10-most-unusual-underrated-pasta-shapes/

http://www.finecooking.com/articles/how-to/perfect-marriage-pasta-sauce.aspx

https://www.pastamancini.com/en/pasta/rigatoni

https://sugarapron.com/2016/03/03/
 Information Sheet 9.2-4

LOGICAL AND TIME EFFICIENT WORK FLOW

Learning Objective:

After reading this INFORMATION SHEET, YOU MUST be able to follow logical
and time efficient workflow.

How to Improve Workflow in a Kitchen

If the kitchen is a theatre, then the stage needs to be set to allow every chef to perform
their role. In the high-energy, high-stakes environment of a kitchen, workflow is what enables
chefs to be efficient and produce food to a consistently high standard.
Here are a few ways to improve workflow in kitchen.

Minimise the movement chefs require to complete tasks

One thing that can slow down various processes is when chefs need to run from one
part of the kitchen to another during prep or service. By separating your kitchen into zones,
and considering which equipment is needed for each station, you can group your cooking
equipment into a more logical set up.

Create clear walkways

When chefs do need to cross from one part of the kitchen to another, whether they’re
going to the cool room or grabbing something from the pantry, do they have a clear path? A
kitchen where chefs have to squeeze past equipment or other staff members is not only
inconvenient, it can also be dangerous.
By locating and removing obstructions along the paths a chef needs to take from one
part of the kitchen to another, you can minimize the risk of accidents while improving
efficiency.

Mise en Place: How to Be more efficient in the Kitchen and in Life

 Mise en place (pronounced mee-zon-plas) is a French culinary term which means
“putting in place”, and which denotes that you should plan and prepare for a task before you
start working on it. Mise en place is most often used in a culinary context, where it signifies
that you should prepare all the necessary utensils and ingredients that you need before you
start cooking.
This simple concept is one of the most effective tools used by chefs and amateur
cooks alike, which is why it’s a required skill in culinary schools and high-end restaurant
kitchens. Moreover, because it’s so effective, it can also serve as a useful productivity
principle when implemented in other tasks besides cooking, such as programming or
studying.
As such, in the following module you will learn more about mise en place, and see
how you can apply it in the kitchen as well as in other areas of your life, so you can improve
your workflow and become more efficient.

Time Management in the Kitchen

Once you have considered the special needs of the people you are cooking for,
determined the resources you have (money), and devised a menu that is nutritious and
pleasing to they eye, you are ready for the last step: preparing a work plan schedule. Strategy,
speed, and skill are the keys to time management in the kitchen. It is essential that prior to
cooking and serving a meal, you are organized. Follow the suggestions on the next few pages
to help you manage your time in the kitchen. A smart strategy is to always start with a work
plan. Basically, this is a list of all the tasks required to complete the recipe and an estimate of
how long each task will take.

Developing a Work plan

Recipes and package directions often provide help in estimating time. The directions
on a spaghetti package, for example, may tell you that the product requires nine minutes to
cook.
As an effective manager, however, you will need to draw on your ability to think critically to
help you identify other tasks and find or estimate the time each requires—for example,
boiling
water for the pasta, chopping vegetables for the sauce, and cleaning salad greens. A good rule

for beginning cooks is to allow more time than you think you will need. As your skills
improve,
you will be able to work faster and make more accurate time estimates.
For Example:
Work Plan—Prepare Pasta

Task Approx. Time

Set table 5 minutes
 Gather ingredients/equipments 8 minutes
Chop ingredients 10 minutes
Boil the pasta 30 minutes
Cook the sauce 30 minutes
To cut down on last-minute tasks, consider if you can cook the pasta in a boiling
water while cooking the sauce in a separate pan. In that way you can cut down time and the
work flow will be easy.
Setting the table can also be done ahead of time, or you might plan on asking a helper
to do it for you. A successful work plan might even include important tasks like washing your
hands and setting the oven temperature. Including such steps ensures that a new cook won’t
forget to do them. Estimate total preparation time by adding up all of your approximate times.

Tips for working efficiently while preparing Pasta

Organize the kitchen. Always store items in the same place so that you won’t waste time
looking for them.

Learn to use equipment properly. Look for ways to simplify. Could a different piece of
equipment complete a task more quickly? Would a different cooking method be more
efficient? Thinking through your options can help you save time and energy.

Gather all equipment and ingredients first. Assembling everything you will need before
you
start has several advantages. First, you won’t discover halfway through a recipe that you are
out of an ingredient you need. Second, it will be easier to check whether you used every
ingredient. Third, and perhaps most important, you will have every-thing you need right at
your fingertips.

Dovetail tasks. Not every preparations step needs your undivided attention. You could, for
example, make a tossed salad while chicken pieces are roasting. Dovetailing is especially
important when you are preparing a whole meal. If you plan to dovetail tasks, be sure to
adjust
your time schedule.

Clean up as you work. Before you start work, fill the sink or a dishpan with hot, sudsy
water.
Whenever you have a few free moments, was the equipment you have finished using. Also
keep a clean, wet dishcloth handy to wipe up spills as they happen. Put away ingredients as
you finish with them. Your final clean-up will take much less time.
Self-Check 9.2-4

Matching type: Match Column A to Column B. Write the letter of the correct answer on the
space provided before the number.

A B

_________1. A French culinary term a) Dovetail tasks

which means “putting in place”, and
which denotes that you should plan
and prepare for a task before you start
working on it.

_________2. It is especially important when

you are preparing a whole meal. If you plan b) Create clear walkways
this, be sure to adjust your time schedule.

_________3. Whenever you have a few free c) Mise en Place

moments, was the equipment you have finished
using.

________ 4. By creating this, you d) Package direction

can minimize the risk of accidents
while improving efficiency.

_________5. It often provide help in e) Clean up as you work

estimating time

ANSWER KEY 9.2-4

1. c

2. a

3. e

4. b

5. d

BIBLIOGRAPHY
https://www.moffat.com.au/blog/cooking/how-to-improve-workflow-in-a-commercial-
kitchen/

http://nodes.net.au/slidedecks/storyboards/cert1/sb03/topic1/index.html

https://hbmcintosh.files.wordpress.com/2010/05/time-management-in-the-kitchen.pdf

https://effectiviology.com/mise-en-place-efficiency-kitchen-life/