Preparing Pasta - 2

Cookery NC II
Prepare and Cook

Starch and Cereal
Dishes
Prepared by:
Maria Antonette H. Ocampo
Factors Affecting Starch Paste
Viscosity and Starch Gel Strength
1. Stress or Other Factors, Stirring Amount and Type.
2. Kind and Amount of Starch
3. Heating Rate
4. Endpoint Temperature
5. Cooling and Storage Conditions
6. Ingredients Added
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Tools and Equipment Needed
5. Slotted spoon
6. Blending fork
7. Rubber scraper
8. Strainer
Functions of Starch and
Application in Filipino Dishes
Functions of Type of Food Recipes
Starch Preparation
Thickening sauces, gravies,
pie fillings and
Sauces: sweet sour,
lechon, lumpia, kare-kare,
palabok
soups Pie filling: mango, buko,
apple, pineapple
Soups: arrozcaldo,
cream soups

Starch Preparation
Gelling puddings,
kakanin
bread pudding,
majablanca,
sapin-sapin,
kutchinta,
cassava bibingka

Starch Preparation
Stabilizing beverages,
syrup,
chocolate drinks,
fruits drinks,
yogurt drinks,
salad dressing
cooked dressings

Starch Preparation
Binding meat loaves and luncheon meat,
meat emulsions hot dogs,
and filling vienna sausage,
chicken nuggets,
chicken balls, ukoy,
tempura

Starch Preparation
Moisture cake fillings,
candies
cake rolls,
fillings
cream
retaining

Starch Preparation
Coating bread,
confectionery,
pan de sal,
biscuits,
and pastries candies, espasol
ducting

Starch Preparation
Diluent baking powder cupcake


Starch Preparation
Coloring toasts,
bread crumbs
polvoron,
lechon sauce,
kare-kare sauce,
breadings
Common Problems in Starch Cookery
1. Thinning of Gel
2. Weak Gel
3. Skin Formation
4. Scorching
5. Raw Starch Flavor
1. Thinning of Gel
- usually encountered when using acid or
acid ingredients such as lemon or
vinegar.

2. Weak Gel
- results if there is too much liquid in
relation to the starch.

3. Skin Formation
- due to loss of water from the starch and
protein molecules near the surface of the
mixture. To reduce this problem, cover
container of the starch gel with a
waterproof cover.
4. Scorching
- can be avoided by temperature control
and constant stirring so the starch
granules do not settle at the bottom of
the cooking pan.

5. Raw Starch Flavor

- due to ungelatinized starch.

Principles in Cooking Cereals
1. Use a double boiler.

2. Observe carefully the correct proportions of
cereal, water and salt.
3. Cook at boiling temperature (212° F.).

Principles in Cooking Cereals
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 unpopularity of cereal
foods. Liberating Network in Education
Cooking Pasta
al dente, or “to the tooth”
- used to refer to pasta cooked so it is still
"firm to bite" but not soft. Pasta cooked al
dente, have a slightly resistant bite, as
compared to overcooked pasta which has
no resistance at all.
Pasta Shapes
• 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.
Basic Principles in Preparing Pasta
• Cooking time depends on the shape
• Pasta gets bigger and heavier when

cooked
• Follow the recipe
Suggestions for Holding Pasta
To serve Drain, add sauce, and serve.

immediately
To hold for a Drain, toss with a small
short time amount of oil to prevent
for service sticking, cover, and hold in
later warmer.
To serve as Cook pasta a day ahead so it will be chilled

when combined with the other salad
part of a salad ingredients. Do not combine hot pasta
with cold ingredients. Drain and cover with cold
water just long enough to cool. The pasta does
not need refrigeration for a short time, it is
cooled in the water. When pasta is cool, drain
and toss lightly with oil to prevent sticking or
drying out. Cover and refrigerate.

To serve as part of a Cook pasta a day ahead so it will be chilled

salad when combined with the other salad
ingredients. Do not combine hot pasta
with cold ingredients. Drain and cover with cold
water just long enough to cool. The pasta does
not need refrigeration for a short time, it is
cooled in the water. When pasta is cool, drain
and toss lightly with oil to prevent sticking or
drying out. Cover and refrigerate.

To cook a day ahead Drain and cover with cold water just long
for service in a enough to cool. When pasta is cool, drain and
heated dish toss lightly with oil to prevent sticking or drying
out. Cover and refrigerate. When it is time to
use the pasta, immerse it in boiling water until
just heated through. Drain immediately and use
according to the recipe. The pasta should not
be cooked more, just heated to serving
temperature.

To use in a Slightly undercook the

cooked dish pasta.

Cooking Chart for Various Pasta Shapes
Pasta Name Cooking Time Pasta Name Cooking Time
for for
al dente al dente
Lasagna 15 minutes Ziti 10 minutes
Bow Ties 11 minutes Fettuccine 8 minutes
Wagon 11 minutes Rotini 8 minutes
Wheels
Linguine 10 minutes Elbow 6 minutes
Macaroni
Rigatoni 10 minutes Noodles 6 minutes
Spaghetti 10 minutes
Risks in the preparation and cooking of
starch and cereal dishes and other food
• food handlers;
• kitchen facilities;
• food selection and preparation
• safe temperatures.
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

1. Food handlers
• Wear 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 Liberating Network in Education
• 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
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• 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

3. Food Preparation and Cooking

• 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 50°C within four hours.

4. Safe temperature
• 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 endpoint time and temperature has
been met to at least 70°C/165°F.
Thank you!

Preparing Pasta - 2

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Preparing Pasta - 2

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Cookery NC II

Prepare and Cook

Liberating Network in Education

Liberating Network in Education

Liberating Network in Education

Liberating Network in Education

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Functions of Type of Food Recipes

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Functions of Type of Food Recipes

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Liberating Network in Education

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5. Raw Starch Flavor

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1. Use a double boiler.

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4. Watch the time by the clock, and always

• Cooking time depends on the shape

• Pasta gets bigger and heavier when

To serve Drain, add sauce, and serve.

To serve as Cook pasta a day ahead so it will be chilled

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To serve as part of a Cook pasta a day ahead so it will be chilled

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To use in a Slightly undercook the

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3. Food Preparation and Cooking

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