Name: Date: Score:

Subject: T.L.E. - Specialization (CAREGIVING 10) Grade Level: 10

Lesson Title: Prepare Hot Meals- Pasta Dishes
(TLE_HECGHP9-12-IIf-j-5)
Lesson Competency: SLM Number:
Enabling Objectives: Quarter 2- Module 5
1. Discuss the different types of pasta.

References:
Curriculum Guide/Learning Materials
TLE 10 – Caregiving/ Quarter 2 Learning Module, Page 11-19

Pretest:
Direction: Multiple Choice: Choose the best answer. Write the letter of your answer in your Answer
sheet.

________1. Which of the following is the most famous of all pasta forms?
A. Lasagne C. Raviolini
B. Tortellini D. Spaghetti
________2. When cooking pasta, what is the best pan to use that is large enough for the pasta to move
around ?
A. Frying pan C. Kettle
B. Skillet D. Saucepan
________3. Which of the following type of pasta is suited to medium heavy and rich
sauces?
A. Bucatini C. Pappardelle
B. Bucatoni D. Fettuccine
________4. What type of pasta that are described as long past sheets, and are prepared
by layering them with meat or vegetable filling and baked them?
A. Farfalle C. Penne
B. Linguine D. Lasagne
________5. Which of the following pasta is traditionally handmade from eggless pasta
dough?
A. Capellini C. Cannelloni
B. Penne D. Orecchiete

Activities:
ACTIVITY 1. Identification
Direction: Based on the given picture, name the type of pasta which you have already used as
ingredients in preparing pasta dishes . Write your answer in your Answer Sheet.

Nerissa D. Teopis
JP Laurel corner Quirino Drive, Brgy. Poblacion, Kidapawan City
Telephone No.: (064) 57 241 44/ (064) 577 9654 TLE- Caregiving 10
Website: depedkidapawancity.com Email: kidapawan.city@deped.gov.ph Grade X - Caregiving
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Analysis:

Direction: Answer the following questions briefly based on activity 1:

1. What are the types of pasta that you used as ingredients in making pasta dishes before?
_____________________________________________________________________
_____________________________________________________________________

2. What type of pasta that requires long period of cooking? Why?

____________________________________________________________________
_____________________________________________________________________

3. How many types of pasta were you able to enumerate?

Name the top three in your list?
_____________________________________________________________________
_____________________________________________________________________

Abstraction:
______ Information Sheet 1

Pasta is a food made from a mixture of flour, water, and sometimes eggs that is formed into different
shapes (such as thin strips, tubes, or shells) and usually boiled (Merriam-Webster, 2014).

Types of Pasta

1. Long pasta
• Capelli d' Angelo - This very fine noodle, also known as angel hair pasta, is excellent with soup or
butter sauces
• Spaghetti - Arguably, the most famous of all pasta forms. These round strands are excellent with
various sauces.
• Capellini - This is a thinner version of spaghetti. Its delicate shape makes it perfect with light and
spicy sauces such as tomato, fish and oil-based sauces.
• Linguine - This thin, slightly flattened pasta looks like a tongue, thus its name. It is often served
with oil, butter, and thin sauces.
• Bucatini - This thin, hollow pasta tube goes well with vegetable and cheese sauces, pesto and
pancetta.
• Bucatoni - This is the slightly fatter version of bucatini. As with bucatini, this is ideal with robust
sauces.
• Fusilli Lunghi - This long coil-snapped pasta is suited to chunky sauces. They are a classic match
with neopolitanragu and can be used in baked pasta dishes.

2. Ribbons
• Fettuccini - also known as trenette. Fettuccine is suited to medium heavy and rich sauces.
• Tagliatelle - This is slightly wider than fettuccine and it is the classic partner of the bolognese
sauce. It can also be combined with rich, hearty sauces.
• Pappardelle - These are very wide ribbons, also called larghissime, which either could be straight
edged or saw- edged.
• Tagliolini - perhaps one of the thinner ribbons, tagliolini is usually served with sauce or broth.

3. Tubes
• Penne - The word penne means pen which this pasta resembles because it is quill-like shape. It
may be smooth (lisce) or ridge (rigate) and is available in various sizes. The ridges and

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cavities of this type of pasta make it a perfect vehicle for cream and meat sauce.
• Cavatappi - These corkscrews which are larger version of the fusilli, go well with a variety of
sauces which cling the pasta's ridges and holes
• Maccheroni/macaroni – Generally the term maccheroni or macaroni refers to a variety of tubular
pastas. They can be served with medium and hearty sauces or in soups.
• Rigatoni – These are large, grooved tubes, which go well with meat sauces, fresh tomato sauces,
and vegetable sauces.

4. Special forms
• Farfalle – These are flat rectangular noodles that are pinched in the center to form bowties.
Farfelle is excellent with oil-based sauces, butter sauces, cheese sauces and tomato-
based sauces that are trapped within the folds.
• Conchiglie – These are ridged shells that are available in a variety of sizes, with the smallest ones
in soups; the middle-sized ones, with sauces; and the largest ones, stuffed. These are
suited to tomato, meat, and butter sauces.
• Orecchiette – This pasta looks like little ears. Orecchiete is traditionally handmade from eggless
pasta dough. It is usually served with vegetable sauces, thick sauces, soups, and
ragu.
• Fusilli corti – These are like short springs that are perfect with chunky sauces and vegetable sauces
that wrap around their shape.
• Route de carro – These cartwheels, which originate from Sicily, are a good match with vegetable
sauces, meat, and cheese sauces that are trapped within their “spokes”.

5. Stuffed pasta
• Lasagne – These are long past sheets, which are prepared by layering them with meat or vegetable
filling and baked them.
• Raviolini – Also known as Agnolotti, these are usually meat-filled but may also be stuffed with other
types of fillings.
• Tortelli – These are square pasta pillows usually stuffed with a spinach-ricotta mixture and served
with a simple buttered tomato sauce.
• Tortellini – these stuffed little pasta rings contain meat or cheese and are usually served with cream
sauces or with broth.
• Cannelloni – Different kinds of fillings can be spread on these rectangular pasta sheets. They are
then rolled up and baked.

6. Colored pasta
• Plain – This pasta is made from eggs, flour, salt and sometimes. It usually accompanies cream
sauces, with its color ranging from pale to rich yellow
. • Spinach – It is made by adding chopped cooked pasta to the eggs in the pasta dough mixture.
• Tomato – The color of red pasta is achieved by the addition of tomato purée or concentrate to the
basic fresh pasta recipe.

Preparation of pasta
• Moist heat preparation

The following are the ingredients and their proportions when cooking pasta:
- 3 liters water
- 1 tsp salt
- 250 grams pasta

When cooking pasta use a saucepan large enough for the pasta to move around. Boil water.
Once boiled, stir in the salt and slowly add the pasta, making sure that all of the noodles are covered with
water. This is to ensure uniform heating of the noodles. Adding of oil is not advisable since this hinders

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the sauce from clinging to the pasta.

Replace the lid of the cooking pot to facilitate re-boiling of water. Remove the lid when the water
has boiled. Stir the cooking noodles once or twice only. Periodically, check if the pasta is cooked.

Pasta must be cooked until it is firm to the bite it "al dente". This stage is reached when the pasta
can be easily cut by pressing with a fork against the side of the pan or by actually biting on a strand to be
sure that, the pasta feels firm and chewy.

For most regular pasta, cooking time is approximately 10 minutes, but fresh pasta and Asian
noodles can take as little as 3 minutes.

Pasta should be drained immediately before serving using a colander. It should never be rinsed in
cold water unless it will be used for making salad. Rinsing it will remove its starchy cooking which
enables the sauce to cling to the noodles.

Pasta should be slightly undercooked if it is to be stir-fried, baked or added to soup, stew or casseroles.

Storage of Pasta
• The storage of pasta depends on whether it is dried, fresh or cooked.
o Dried pasta should be tightly wrapped and stored in a cool, dry place.
o Fresh pasta should be kept in refrigerator until the expiration or “used by” date.
It will be at its best for about a week and will keep in the freezer for a month. Fresh pasta is
modified-atmosphere packages may last up to 120 days, but there is an increased risk for microbial
contamination because of the long storage time.

Application:
Activity 2: What I have learned

Directions: Based on the different types of Pasta, select at least one type of pasta that is common to
you, and prepare your own recipe using that pasta as main ingredient. Write your recipe in
your answer sheet. Name of Recipe, Ingredients, and Procedures. Be guided with the
rubrics in assessing your output.

Rubric on Student’s Output

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PARENT’S REMARKS
CRITERIA 10 7 4 1 /Guardian’
s RATING
Can perform Can perform Can Can perform
the skill the skill perform the parts of the
SKILL without satisfactorily skill skill
supervision without satisfactoril satisfactorily
and with assistance or y but , but
initiative and supervision requires requires
adaptability some considerable
to problem assistance assistance
situations and/ or and/or
supervision supervision
Shows Shows short Shows No
ATTITUDE positive endurance in negative willingness
TOWARDS attitude and doing the attitude but to do the
WORK willingness to tasks still doing tasks
do the tasks the tasks
Presents an Presents a Presents a No output
OUTPUT outstanding very good output being
output satisfactory presented
output

Assessment:
Multiple Choice:
Directions: Read the statement carefully and write the letter of your answer in your answer sheet.

_____1. Which of the following is considered as stuffed little pasta ring that contains meat or cheese and
are usually served with cream sauces or with broth?
A. Capellini C. Cannelloni
B. Tortellini D. Raviolini
____2. Route de carro that is also known as cartwheels is a form of pasta that originated from what
country?
A. Italy C. Russia
B. Sicily D. America
____3. How many minutes is the approximate time for cooking regular pasta?
A. 5 C. 15
B. 10 D. 20
____4. Which of the following is NOT considered as type of pasta?
A. Ribbons C. Tubes
B. Ties D. Long pasta

____5. Fresh pasta is modified-atmosphere packages may last up to how many days?
A. 110 C. 130
B. 120 D. 140
____6. The following are the ingredients and their proportions when cooking pasta EXCEPT?
A. 250 grams pasta C. 1 tsp salt
B. 1 tsp sugar D. 3 liters water

____7. What is the best utensil to be used to drain the pasta immediately before serving stored properly
A. funnel C. tray
B. colander D. strainer

____8. Which of the following is considered as square pasta pillows usually stuffed with a spinach-ricotta
mixture and served with a simple buttered tomato sauce?
A. Tortellini C. Lasagne

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B. Tortelli D. Spaghetti
____9. Which of the following will be done to achieve the color of red pasta?
A. mixing red food coloring
B. addition of tomato purée
C. soaking in warm water
D. A and C

____10. Why is it not advisable to add oil to pasta while cooking? It not advisable because_
A. it tends to stretch the pasta noodles
B. it hinders the sauce from clinging to the pasta
C. it will affect the taste and aroma of the dish
D. none of these

Additional Activities:

Direction: Watch the video about preparing pasta.

Pasta dishes • Spaghetti: http://www.youtube.com/watch?v=u0p_dBCEDs4 , answer the
question given below. Write your answer on the space provided.

Answer the following questions after watching the videos:

a. What are the ingredients needed to prepare the pasta dish given?
b. What are some tips to note when preparing each specific pasta dish?
c. What do you think are other ways to make the pasta dish more appropriate for
Filipinos?
________________________________________________________________________
________________________________________________________________________
________________________________________________________________________

________________________________________________
Name and Signature of Parent/Guardian

Key answers:

ACTIVITY 2:
Asnwer of students may vary

PRETEST: ASSESSMENT
1. D 1. B 6. B
2. D 2. B 7. B
3. D 3. B 8. B
4. D 6 4. B 9. B
5. D 5. B 10. B
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ACTIVITY 1:
Aswer may vary