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PREPARE MISE EN PLACE

The document is a lesson plan for a Grade 10 cookery class focusing on starch and cereal dishes, particularly cereals and pasta. It covers the importance of starch as a food source, the various types of cereals, and the cooking methods for pasta, emphasizing the al dente texture. Additionally, it includes activities for students to list dishes made from rice, potatoes, and pasta.

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0 views

PREPARE MISE EN PLACE

The document is a lesson plan for a Grade 10 cookery class focusing on starch and cereal dishes, particularly cereals and pasta. It covers the importance of starch as a food source, the various types of cereals, and the cooking methods for pasta, emphasizing the al dente texture. Additionally, it includes activities for students to list dishes made from rice, potatoes, and pasta.

Uploaded by

Ma'am Pen
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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Grade 10

COOKERY
Lord, we thank You for this another
day that you’ve given us.
Father, we ask for your blessing,
guidance and wisdom upon us, as
we start our virtual class today.
Give us strength as we face
challenges everyday.
We entrust to You everything.
We ask this through Jesus Christ
our Lord and Savior. Amen.
Quarter I

EGG, CEREAL
AND STARCH
DISHES
Lesson 2

STARCH AND
CEREAL DISHES
Module 8

Prepare Starch
and Cereal
Dishes
Cereals
 are usually starchy pods or
grains. Cereal grains are
the most important group
of food crops in the world.
Cereals are
named
after the
Roman
goddess of
harvest,
Ceres.
Rice, wheat and corn are the
three most cultivated cereals in
the world.
Starch on the other hand, exists in
nature as the main component of
cereals and tubers.

Starch is the second most abundant


organic substance on earth. Many of
the food staples of man throughout
the world are basically starchy
foods, such as rice, corn, cassava,
wheat, potato and others.
Sources of Starch
The parts of plants that
store most starch are
seeds, roots, and tubers.
Thus, the most common
sources of food starch
are:
Sources of Starch
 cereal grains, including
corn, wheat, rice, grain,
sorghum, and oats;
Sources of Starch
Sources of Starch

 legumes; and
Sources of Starch
 roots or tubers,
including potato, sweet
potato, arrowroot, and
the tropical cassava
plant (marketed as
tapioca)
Sources of Starch
Common Source of Manufactured
Food Starch

1. corn
2. potato
3. Tapioca
(cassava)
Starches are named after its plant
sources:

 corn starch from corn


 rice starch from rice
 tapioca from cassava
Functions of Starch
and Application in
Filipino Dishes
Italian pasta names often
end with the masculine
plural suffixes -ini, -elli, -
illi, - etti or the feminine
plurals -ine, -elle etc., all
conveying the sense of
"little"; or with - oni, -one,
meaning "large".
Other suffixes like -otti
("largish") and -acci
("rough", "badly made")
may also occur. In Italian,
all pasta type names are
plural.
Pasta Shapes

Acini de
Pepe Orzo

Orecchiett
Shell
e
Pasta Shapes

Farfalle Campanelle

Elbow/
Macaroni
Pasta Shapes

Tortellini Ravioli
Pasta Shapes

Gemelli Fusilli

Rotini Riccioli
Pasta Shapes

Rocchetti Radiatori

Rotelle Cavatappi
Pasta Shapes

Manicotti Rigatoni

Ziti Penne
Pasta Shapes

Angel Hair Spaghetti

Fettuccin
Linguine
e
Pasta Shapes

Tagliatelle Pappardelle

Lasagna
Cooking PASTA

Pasta should be cooked al dente,


tender but firm.
Al dente is an Italian phrase that
means ― to the tooth. The cooking
should be stopped when the pasta still
feels firm to the bite, not soft and
mushy. The pleasure of cooking pasta
is its texture, and this is lost if it is
overcooked.
Cooking PASTA
Italian practice is to
toss the pasta with
the sauce the minute
it is drained, the
sauce immediately
coats all surfaces of
the pasta, and the
cheese, melts in the
heat of the boiling
hot noodles.
Pasta Gets Bigger and Heavier
when Cooked
Generally, pasta
doubles or triples
in weight when it
is cooked.
Likewise, the
volume increases
2 to 2 ½ times
during cooking.
Activity/Portfolio
MODULE 8:
Answer page 12
“Additional Activities”
(List down Rice,
Potato, and Pasta
Dishes)
Activity/Portfolio

Garlic
Kimchi Roasted
Fried Rice Baby
Activity/Portfolio

Chicken Pasta with Bacon


Spinach and Tomatoes
Activity/Portfolio
MODULE 7:
Answer pages 10-
11 “What Have I
Learned” and
“What I Can Do”.

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