COMPETENCY BASED LEARNING

MATERIALS

Sector : Tourism

Qualification Title: COOKERY NC II

Unit of Competency: Prepare Starch Dishes

Module Title: Preparing Starches dishes

 AMERICAN HOSPITALITY ACADEMY PHILIPPINES
3/F 131 FINMAN BUILDING, TORDESILLAS STREET, SALCEDO VILLAGE
MAKATI CITY
 Plan
Training
Session

Prepared by:
WILFREDO A. PENAFIEL II
Sample Data Gathering Instrument for Trainee’s
Characteristics
Please answer the following instrument according to the
characteristics described below. Underline the answer of your choice that
best describes you as a learner. Blank spaces are provided for some data
that need your response.

Characteristics of learners

Language, literacy Average grade in: Average grade in:

and numeracy English Math
(LL&N)
a. 95 and above a. 95 and above
b. 90 to 94 b. 90 to 94
c. 85 to 89 c. 85 to 89
d. 80 to 84 d. 80 to 84
a. 75 to 79 e. 75 to 79

Cultural and Ethnicity/culture:

language a. Ifugao
background
b. Igorot
c. Ibanag
d. Gaddang
e. Muslim
f. Ibaloy
g. Others( please specify Tag-alog

Education & Highest Educational Attainment:

general a. High School Level
knowledge
b. High School Graduate
c. College Level
d. College Graduate
e. with units in Master’s degree
f. Masteral Graduate
g. With units in Doctoral Level
h. Doctoral Graduate
Sex a. Male
 Characteristics of learners
b. Female
Age Your age: 18
Physical ability 1. Disabilities(if any)_____________________
2. Existing Health Conditions (Existing illness if
any)
a. None
b. Asthma
c. Heart disease
d. Anemia
e. Hypertension
f. Diabetes
g. Others(please specify) NONE

Previous Cookery Certificates

experience with a. Fish Mongery
the topic b. Bread Baking
c. Kitchen Assistant
d. Butchery
Number of years as a competency trainer ______

Previous List down trainings related to Cookery

learning NONE
experience
National Certificates acquired and NC level
Training Level
NONE
completed

Special courses Other courses related to Cookery

a. Units in education
b. Master’s degree units in education
c. Others(please specify) NONE

Learning styles a. Visual - The visual learner takes mental

pictures of information given, so in order for
this kind of learner to retain information,
oral or written, presentations of new
information must contain diagrams and
drawings, preferably in color. The visual
learner can't concentrate with a lot of activity
around him and will focus better and learn
faster in a quiet study environment.
b. Kinesthetic - described as the students in
the classroom, who have problems sitting
still and who often bounce their legs while
 Characteristics of learners

tapping their fingers on the desks. They are

often referred to as hyperactive students with
concentration issues.
c. Auditory- a learner who has the ability to
remember speeches and lectures in detail
but has a hard time with written text. Having
to read long texts is pointless and will not be
retained by the auditory learner unless it is
read aloud.
d. Activist - Learns by having a go
e. Reflector - Learns most from activities where
they can watch, listen and then review what
has happened.
f. Theorist - Learns most when ideas are linked
to existing theories and concepts.
g. Pragmatist - Learns most from learning
activities that are directly relevant to their
situation.
Other needs a. Financially challenged
b. Working student
c. Solo parent
d. Others(please specify) NONE
FORM 1.1 SELF-ASSESSMENT CHECK (ALL UNITS)

INSTRUCTIONS: This Self-Check Instrument will give the trainer necessary

data or information which is essential in planning training
sessions. Please check the appropriate box of your answer
to the questions below.
CORE COMPETENCIES
CAN I…? YES NO
CLEAN AND MAINTAIN KITCHEN PREMISES

1.

1.1 Clean, sanitize and store equipment √

1.2 Clean and sanitize premises √
1.3 Dispose of waste √
PREPARE STOCKS, SAUCES AND SOUPS
2.

2.1 Prepare stocks, glazes and essences required for menu √

items
2.2 Prepare soups required for √
menu items
2.3 Prepare sauces required for √
menu items
2.4 Store and reconstitute stocks, sauces and soups √
3. PREPARE APPETIZERS
3.1 Perform Mise’ en place √
3.2 Prepare a range of appetizers √
3.3 Present a range of appetizers √
3.4 Store appetizers √
4. PREPARE SALADS AND DRESSINGS
4.1 Perform Mise’ en place √
4.2 Prepare a variety salads and dressings √
4.3 Present a variety of salads and dressings √
4.4 Store salads and dressings √
5. PREPARE SANDWICHES
5.1 Perform Mise’ en place √
CORE COMPETENCIES
CAN I…? YES NO
5.2 Prepare a variety of sandwiches √
5.3 Present a variety of sandwiches √
5.4 Store sandwiches √
6. PREPARE MEAT
6.1 Perform Mise en place √
6.2 Cook meat cuts for service √
6.3 Present meat cuts for service √
6.4 Store meat √
7. PREPARE VEGETABLES DISHES
7.1 Perform Mise en place √
7.2 Prepare vegetable dishes √
7.3 Present vegetable dishes √
7.4 Store vegetables dishes √
8. PREPARE EGG DISHES
8.1 Perform Mise en place √
8.2 Prepare and cook egg dishes √
8.3 Present egg dishes √
8.4 Store egg dishes √
9. PREPARE STARCH DISHES
9.1 Perform Mise en place √
9.2 Prepare starch dishes √
9.3 Present Starch dishes √
9.4 Store Starch dishes
10. PREPARE POULTRY AND GAME DISHES
10.1 Perform Mise en place √
10.2 Cook poultry and game dishes √
10.3 Plate/present poultry and game dishes √
10.4 Store poultry and game √
11. PREPARE SEAFOOD DISHES
11.1 Perform Mise en place √
11.2 Handle fish and seafood √
CORE COMPETENCIES
CAN I…? YES NO
11.3 Cook fish and shellfish √
11.4 Plate/Present fish and seafood √
11.5 Store fish and seafood √

12. PREPARE DESSERTS

12.1 Perform mise en place √
12.2 Prepare desserts and sweet sauces √
12.3 Plate/Present desserts √
12.4 Store desserts √
13. PACKAGE PREPARED FOOD
13.1 Select packaging materials √
13.2 Package food √

Note: In making the Self-Check for your Qualification, all required

competencies should be specified. It is therefore required
of a Trainer to be well- versed of the CBC or TR of the
program qualification he is teaching.
Evidences/Proof of Current Competencies

Form 1.2: Evidence of Current Competencies acquired related to

Job/Occupation

Current
Proof/Evidence Means of validating
competencies
4.1 Perform Mise’ Video Tapes Watched and analyze the
en place video performing Mis en
place
Oral Questioning about
the demonstration
Diagnostic assessment

Demonstrated how to
perform mise’en place in
preparing a salads &
dressing
5.1 Perform Mise’ Video Tapes Watched and analyze the
en place video performing Mis en
place in preparing
sandwiches
Oral Questioning
7.1 Perform Mise en Certificate in training Third Party Report from
place the previous employer
Demonstrated the
performance of task

Oral Questioning about

the demonstration
7.2 Prepare Video Tapes Watched and analyze the
vegetable dishes video Preparing Vegetable
dishes
Oral Questioning
 Identifying Training Gaps

From the accomplished Self-Assessment Check (Form 1.1) and the

evidences of current competencies (Form 1.2), the Trainer will be able to
identify what the training needs of the prospective trainee are.

Form 1.3 Summary of Current Competencies Versus Required

Competencies (Sample)

Required Units of Current Training

Competency/Learning Competencies Gaps/Requirements
Outcomes based on CBC

1. CLEAN AND MAINTAIN KITCHEN PREMISES

Clean, sanitize and Clean, sanitize and
store equipment store equipment
Clean and sanitize Clean and sanitize
premises premises
Dispose of waste Dispose of waste

2. PREPARE STOCKS, SAUCES AND SOUPS

Prepare stocks, glazes and Prepare stocks, glazes
essences required for menu and essences required
items for menu items
Prepare soups required for Prepare soups
menu items required for menu
items
Prepare sauces required for Prepare sauces
required for menu
menu items
items
Store and reconstitute stocks, Store and reconstitute
sauces and soups stocks, sauces and
soups
3. PREPARE APPETIZERS
Perform Mise’ en place Perform Mise’ en place

Prepare a range of Prepare a range of

appetizers appetizers
Present a range of Present a range of
appetizers appetizers
 Store appetizers Store appetizers
4. PREPARE SALADS AND DRESSINGS
Perform Mise en place Perform Mise en place
Prepare a variety Prepare a variety
salads and salads and dressings
dressings
Present a variety of Present a variety of
salads and salads and dressings
dressings
Store salads and Store salads and
dressings dressings
5. PREPARE SANDWICHES
Perform Mise en place Perform Mise en place
Prepare a variety of Prepare a variety of
sandwiches sandwiches

Present a variety of Present a variety of

sandwiches sandwiches
Store sandwiches Store sandwiches
6. PREPARE MEAT DISHES
Perform Mise en place Perform Mise en place
Cook meat cuts for Cook meat cuts for
service service
Present meat cuts for Present meat cuts for
service service
Store meat Store meat
7. PREPARE VEGETABLES DISHES
Perform Mise en place Perform Mise en place
Prepare vegetable Prepare vegetable
dishes dishes
Present vegetable Present vegetable
dishes dishes
Store vegetables Store vegetables
dishes dishes
8. PREPARE EGG DISHES
Perform Mise en place Perform Mise en place
Prepare and cook egg Prepare and cook egg
dishes dishes
Present egg dishes Present egg dishes
 Store egg dishes Store egg dishes
9. PREPARE STARCH DISHES
Perform Mise en place Perform Mise en place
Prepare starch dishes Prepare starch dishes
Present Starch dishes Present Starch dishes
Store Starch dishes Store Starch dishes

10. PREPARE POULTRY AND GAME DISHES

Perform Mise en place Perform Mise en place
Cook poultry and game Cook poultry and
dishes game dishes
Plate/present poultry Plate/present poultry
and game dishes and game dishes
Store poultry and game Store poultry and game
11. PREPARE SEAFOOD DISHES
Perform Mise en place Perform Mise en place
Handle fish and Handle fish and
seafood seafood
Cook fish and shellfish Cook fish and shellfish
Plate/Present fish and Plate/Present fish and
seafood seafood
Store fish and seafood Store fish and seafood
12. PREPARE DESSERTS
Perform Mise en place Perform Mise en place
Prepare desserts and Prepare desserts and
sweet sauces sweet sauces
Plate/Present desserts Plate/Present desserts
Store desserts Store desserts
13. PACKAGE PREPARED FOOD
Select packaging Select packaging
materials materials
Package food Package food
dressings
 Using Form No.1.4, convert the Training Gaps into a Training Needs/
Requirements. Refer to the CBC in identifying the Module Title or Unit of
Competency of the training needs identified

Form No. 1.4: Training Needs

Training Needs Module Title/Module of

Instruction
(Learning Outcomes)
Clean, sanitize and store equipment 1. CLEAN AND MAINTAIN
KITCHEN PREMISES
Clean and sanitize premises
Dispose of waste

Prepare stocks, glazes and essences 2. PREPARE STOCKS,

required for menu items SAUCES AND SOUPS
Prepare soups required for menu items
Prepare sauces required for menu items
Store and reconstitute stocks, sauces and
soups
Perform Mise’ en place 3. PREPARE APPETIZERS
Prepare a range of appetizers
Present a range of appetizers
Store appetizers
Prepare a variety salads and dressings 7. PREPARE SALADS AND
DRESSINGS
Present a variety of salads and dressings
Store salads and dressings
Prepare a variety of sandwiches 10. PREPARE SANDWICHES
Present a variety of sandwiches
Store sandwiches
Perform Mise en place 13. PREPARE MEAT DISHES
Cook meat cuts for service
Present meat cuts for service
Store meat
Present vegetables dishes 17. PREPARE VEGETABLES
DISHES
Store vegetables dishes
Perform Mise en place 19. PREPARE EGG DISHES
Prepare and cook egg dishes
Present egg dishes
Store egg dishes
Perform Mise en place 23. PREPARE STARCH
DISHES
Prepare Starch Dishes
Present Starch dishes
Store Starch dishes
Perform Mise en place 27. PREPARE POULTRY
AND GAME DISHES
Cook poultry and game dishes
Plate/present poultry and game dishes
Store poultry and game
Perform Mise en place 31. PREPARE SEAFOOD
DISHES
Handle fish and seafood
Cook fish and shellfish
Plate/Present fish and seafood
Store fish and seafood
Perform Mise en place 36. PREPARE DESSERTS
Prepare desserts and sweet sauces
Plate/Present desserts
Store desserts
Select packaging materials 40. PACKAGE PREPARED
FOOD
Package food
 SESSION PLAN
Sector : TOURISM (HOTEL AND RESTAURANT)

Qualification Title : Cookery NC II

Unit of Competency : Prepare Starch dishes
Module Title : Preparing Starch dishes

Learning Outcomes:
LO1. Perform Mise en place

LO2. Prepare starch dishes

LO3. Present Starch dishes

LO4. Store Starch dishes

A. INTRODUCTION This Module deals with the skills, knowledge and attitude required to cook, present and store starch dishes such as
pasta and noodles
B. LEARNING ACTIVITIES
LO 1: Perform Mise en place
Learning Content Methods Presentation Practice Feedback Resources Time
Tools, equipments Read Answer Self- Compare to CBLM 1/2hr
and utensils Self-paced/Modular Information Check 9.1-1 answer Key Tools,
needed in equipme
Sheet 9.1-1 9.1-1
cooking starch nts and
Tools,
equipments utensils
and utensils needed
needed in in
cooking starch cooking
starch
 Listen to the
Lecture lecture on
additional
information about
the content

Watch video Video Tapes

Viewing of video on on Tools,
Tools, equipments and equipments
utensils needed in and utensils
cooking starch needed in
cooking starch

Variety /type of Self-paced/Modular  Read Answer Self- Compare tp CBLM 1/2

starch dishes Informatio Check 9.1-2 answer Key Variety hr
n Sheet 9.1-2 /type of
starch
9.1-2
dishes
Variety /type of
starch dishes

Listen to the Video

Lecture lecture on Tapes
additional
information about
the content

Watch video
on Variety
Viewing of video on
/type of starch
Variety /type of starch
dishes
dishes
Methods of Self-paced/Modular  Read Answer Self- Compare tp CBLM 2hrs
cooking starch Informatio Check 9.1-3 answer Key Methods
n Sheet 9.1-3 of
cooking
9.1-3
starch
Methods of
cooking starch

Video tapes
Watch the video on
Perform Task Evaluate the Tools,
Demonstration How to cook starch performance
Sheet 9.1-3 equipments
using and
performance utensils,
Criteria supplies
checklist 9.1- and
3 materials

Nutritional Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2

value/component Information Check 9.1-4 answer Key Nutritiona hr
s of starch l
Sheet 9.1-4 9.1-4
Nutritional value/co
value/compon mponent
ents of starch s of
starch
Listen to the
Lecture
lecture on
additional
information about
the content
 Watch video Video
Viewing of video on on Nutritional Tapes
Nutritional value/compon
value/components of ents of starch
starch

Safe work Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2

practices Information Check 9.1-5 answer Key hr
Sheet 9.1-5 9.1-5
Safe work
practices

Lecture Listen to the

lecture on
additional
information about
the content

Viewing of video on Safe Watch video on

work practices Safe work practices

Principles and Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2

practices of Information Check 9.1-6 answer Key hr
hygiene related to
Sheet 9.1-6 9.1-6
use of raw
Principles and
ingredients
practices of
hygiene
related to use
of raw
ingredients
 Listen to the
Lecture lecture on
additional
information about
the content

Watch video on
Viewing of video on principles and Video Tapes
principles and practices of practices of
hygiene related to use of hygiene related to
raw ingredients use of raw
ingredients

Logical and time Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2hr
efficient work flow Information Check 9.1-7 answer Key
Sheet 9.1-7 9.1-7
Logical and
time efficient
work flow

Participate actively
Lecture/Discussion
in discussions on
Logical and time
efficient work flow
Cutting and Self-paced/Modular Read Answer Self- Compare tp CBLM 2hrs
presentation Information Check 9.1-8 answer Key Video
techniques of
Sheet 9.1-8 9.1-8 tapes,
vegetables and
fruits
Cutting and Tools,
presentation equipments
techniques of
and
vegetables
and fruits utensils,
supplies
and
materials

Watch the Perform Task Evaluate the

video how to performance
Demonstration Sheet 9.1-8
Perform using
Cutting and performance
presentation Criteria
techniques of checklist 9.1-
vegetables
8
and fruits
techniques of
vegetable and
fruits
Organizational Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2h
skills and Information Check 9.1-9 answer Key r
teamwork
Sheet 9.1-9 9.1-9 Video Tapes
Organizational
skills and
teamwork

Watch video on
Viewing of video
Organizational
skills and
teamwork

Waste Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2

minimization Information Check 9.1-10 answer Key hr
techniques and
Sheet 9.1-10 9.1-10
environmental
Waste
considerations in
minimization
specific relation to
techniques
vegetables, eggs
and
and starch dishes
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes

Participate actively
in discussions on
Lecture/Discussions
lecture on
Waste
minimization
techniques
 and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes

LO 2: PREPARE STARCH DISHES

Cooking methods of Self-paced/Modular Read Information Answer Self- Compare tp CBLM 2hrs
pasta Sheet 9.2-1 Check 9.2-1 answer Key Video
Cooking methods of 9.2-1 Tapes
pasta

Demonstration Watch the video

Evaluate the Tongs,
about cooking Perform Task
performance Pots, Pans
methods of pasta Sheet 9.2-1
using ,Strainer,
performance Wooden
Criteria Spoon,
checklist 9.2-
1

Matching sauces to Self-paced/Modular Read Information Answer Self- Compare tp CBLM 1hr
pasta Sheet 9.2-2 Check 9.2-2 answer Key Video
Matching sauces to 9.2-2 tapes
pasta
 Listen to the
Lecture lecture on
additional
information about
the content

Food safety practices in Self-paced/Modular Read Information Answer Self- Compare tp CBLM 1/2
cooking pasta Sheet 9.2-3 Food Check 9.2-3 answer Key hr
safety practices in 9.2-3
cooking pasta

Lecture Listen to the

lecture on
additional
information about
the content

Logical and time- Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2
efficient work flow Information Check 9.2-3 answer Key hr
Sheet 9.2-3 9.2-3
Logical and
time efficient
work flow

Participate actively
Lecture/Discussion
in discussions on
Logical and time
 efficient work flow

LO3. PRESENT STARCH DISHES

Present starch Self-paced/Modular Read Answer Self- Compare tp CBLM 1hr
dishes attractively Information Check 9.3-1 answer Key Video
Sheet 9.3-1 9.3-1 tapes
Present starch
dishes
attractively

Participate actively
Lecture/Discussions
in discussions on
lecture on
how to
Present starch
dishes
attractively

Watch the
video on how Perform Task Evaluate the
Demonstration performance Plate,
to Present Sheet 9.3-1
using Fork,
starch dishes
attractively performance Tongs ,
Criteria Pasta
checklist 9.3- ,Sauce
1 ,Garnish
Creative Self-paced/Modular Read Answer Self- Compare to CBLM 1/2
presentation Information Check 9.3-2 answer Key Video hr
techniques
Sheet 9.3-2 9.3-2 Tapes
Creative
presentation
techniques

Listen to
Lecture
lecture on
Creative
presentation
techniques

Watch the Perform Task Evaluate the

Demonstration video on performance Plate ,
Sheet 9.3-2
Creative using Tongs
presentation performance
techniques ,Fork
Criteria ,Pasta ,sauce
checklist 9.3- ,garnishes
2
Factors to Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2
consider in plating Information Check 9.3-3 answer Key hr
starch dishes
Sheet 9.3-3 9.3-3
Factors to
consider in
plating starch
dishes
 Lecture Listen to
lecture on
Factors to
consider in
plating starch
dishes

Hygienic food Self-paced/Modular Read Answer Self- Compare to CBLM 1/2

handling practices Information Check 9.3-4 answer Key Video hr
Sheet 9.3-4 9.3-4 tapes
Hygienic food
handling
practices

Participate in
Lecture/Group discussion
group and
discussions
on Hygienic
food
handling
practices

Safe work Self-paced/Modular Read Answer Self- Compare to CBLM 1/2

practices on Information Check 9.3-5 answer Key Video hr
presenting and
Sheet 9.3-5 9.3-5 tapes
plating vegetable
Safe work
practices on
presenting
 and plating
vegetable

Lecture/Group discussion
Participate in
group and
discussions
on Safe work
practices on
presenting
Vegetables
Demonstration Perform Task Evaluate the Plate
Watch the Sheet 9.3-5 performance ,Gloves
video on Safe using ,knife
work performance ,Vegetable
practices on Criteria s
presenting checklist 9.3-
vegetable 5

Organizational Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2hr

skills and Information Check 9.3-6 answer Key
teamwork
Sheet 9.3-6 9.3-6 Video
Organizational Tapes
skills and
teamwork

Watch video on
Viewing of video
Organizational
skills and
teamwork
Waste Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2 hr
minimization Information Check 9.3-7 answer Key
techniques
Sheet 9.3-7 9.3-7
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes

Participate actively
in discussions on
Lecture/Discussions
lecture on
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes

LO4. STORE STARCH DISHES

 Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2hr
Observed Information Check 9.4-1 answer Key
hygienic handling Sheet 9.4-1 9.4-1
and storing Observed
starchy products hygienic
handling and
storing starchy
products
View Film About
Mise en place

Participate in
Lecture/Group discussion group and
discussions
on Observed
hygienic
handling and
storing starchy
products

Principles and Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2hr

practices of Information Check 9.4-2 answer Key
storing, starchy
Sheet 9.4-2 9.4-2
products
Principles and
practices of
storing,
starchy
products
View Film About
Mise en place

Participate in
 Lecture/Group discussion group and
discussions
on Principles
and practices
of storing,
starchy
products

Culinary terms Self-paced/Modular Read Answer Self- Compare tp 1/2hr

related to Information Check 9.4-3 answer Key
handling and
Sheet 9.4-3 9.4-3
storage of
Culinary terms
starchy products
related to
handling and
storage of
starchy
products

Participate in
Lecture/Group discussion group and
discussions on
Culinary terms
related to
handling and
storage of
starchy
products

Safe work Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2hr

practices Information Check 9.4-4 answer Key
Sheet 9.4-4 9.4-4
Safe work
 practices

Lecture Listen to the

lecture on
additional
information about
the content

Viewing of video on Safe Watch video on

work practices Safe work practices

Logical and time Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2hr
efficient work flow Information Check 9.4-5 answer Key
Sheet 9.4-5 9.4-5
Logical and
time efficient
work flow

Participate actively
Lecture/Discussion
in discussions on
Logical and time
efficient work flow

Organizational Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2hr

skills and Information Check 9.4-6 answer Key
teamwork
Sheet 9.4-6 9.4-6 Video
Organizational Tapes
skills and
teamwork
 Viewing of video Watch video on
Organizational
skills and
teamwork

Principles and Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2hr

practices of Information Check 9.4-7 answer Key
hygienic handling
Sheet 9.4-7 9.4-7
and storage of
Principles and
meat
practices of
hygienic
handling and
storage of
meat

Participate in
Lecture/Group discussion group and
discussions
on Principles
and practices
of hygienic
handling and
storage of
meat

Costing, yield Self-paced/Modular Read Answer Self- Compare tp CBLM 1hr

testing, portion Information Check 9.4-8 answer Key
control of meat
Sheet 9.4-8 9.4-8
Costing, yield
testing, portion
control of
meat
 Participate in
Lecture/Group discussion group and
discussions on
Costing, yield testing,
portion control of
meat

Waste Self-paced/Modular Read Answer Self- Compare tp CBLM 1/2hr

minimization Information Check 9.4-9 answer Key
techniques and
Sheet 9.4-9 9.4-9
environment-
Waste
friendly disposal
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes

Participate actively
in discussions on
Lecture/Discussions
lecture on
Waste
minimization
techniques
and
environmental
considerations
in specific
relation to
vegetables,
eggs and
starch dishes
C. ASSESSMENT PLAN

1. Testing condition:

Equipment: PPE:

 Slicers Chef’s jacket, apron, skull cap, clogs

 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
2. Venue of the assessment: Institutional/Assessment area/ Practical work area
3. Type of assessment: Written test, demonstration, oral questioning
4. Type of evidence:
 Direct observation: result of performance of task, sample of finished product
 Written : answer sheet
 Oral questioning: rating sheet
5.Performance Test
  Creative presentation techniques
 Safe work practices on presenting and plating vegetable

6.Written Test:
 Tools, equipments and utensils needed in cooking starch
 Variety /type of starch dishes
 Nutritional value/components of starch
 Safe work practices
 Principles and practices of hygiene related to use of raw ingredients
 Logical and time efficient work flow
 Organizational skills and teamwork
 Waste minimization techniques and environmental considerations in specific relation to vegetables, eggs and starch dishes
 Matching sauces to pasta
 Food safety practices in cooking pasta
 Logical and time-efficient work flow
 Factors to consider in plating starch dishes
 Hygienic food handling practices
 Organizational skills and teamwork
 Waste minimization techniques
 Observed hygienic handling and storing starchy products
 Principles and practices of storing, starchy products
 Culinary terms related to handling and storage of starchy products
 Safe work practices
 Logical and time efficient work flow
 Organizational skills and teamwork
 Principles and practices of hygienic handling and storage of meat
 Costing, yield testing, portion control of meat
 Waste minimization techniques and environment-friendly disposal
D. TEACHER’S SELF-REFLECTION OF THE SESSION
The CBLM is very effective according to the feedback of majority of the students.
Some students are relatively slower than the others. The teacher is needs to provide more guidance.
Giving of extra assignment for slower students can be done.
PARTS OF A COMPETENCY-BASED LEARNING MATERIAL

References/Further Reading

Performance Criteria Checklist

Operation/Task/Job Sheet

Self Check Answer Key

Self Check

Information Sheet

Learning Experiences

Learning Outcome Summary

Module Content
Module Content

Module
List of Competencies
Content

Module Content

Module Content

Front Page
In our efforts to standardize CBLM,
the above parts are recommended for
use in Competency Based Training
(CBT) in Technical Education and
Skills Development Authority (TESDA)
Technology Institutions. The next
sections will show you the
components and features of each part.
COMPETENCY BASED LEARNING
MATERIALS

Sector : Tourism

Qualification Title: COOKERY NC II

Unit of Competency: Prepare Starch Dishes

Module Title: Preparing Starches dishes

 AMERICAN HOSPITALITY ACADEMY PHILIPPINES
3/F 131 FINMAN BUILDING, TORDESILLAS STREET, SALCEDO VILLAGE
MAKATI CITY

HOW TO USE THIS COMPETENCY- BASED LEARNING

MATERIAL

Welcome!
The unit of competency, “Prepare Starch Dishes” is one of the competencies of
COOKING NC II , a course which comprises the knowledge, skills and attitudes
required for a TVET trainer to possess.

The module, “Prepare Starch Dishes”, contains training materials and

activities related to Perform Mise en place (1G), Prepare starch
dishes (2G), Present starch dishes (3G), Store starch dishes (4G)
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, Self-Checks, Operation Sheets and Task/Job Sheets.
Follow and perform the activities on your own. If you have questions, do not
hesitate to ask for assistance from your facilitator.

Remember to:
• Work through all the information and complete the activities in each section.

• Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.

• Most probably, your trainer will also be your supervisor or manager. He is there to
support you and show you the correct way to do things.

• You will be given plenty of opportunities to ask questions and practice on the job.
Make sure you practice your new skills during regular work shifts. This way, you
will improve your speed, memory and your confidence.

• Use the Self-Checks, Operation Sheets or Task or Job Sheets at the end of each
section to test your own progress. Use the Performance Criteria Checklist or
Procedural Checklist located after the sheet to check your own performance.
• When you feel confident that you have had sufficient practice, ask your Trainer to
evaluate you. The results of your assessment will be recorded in your Progress
Chart and Accomplishment Chart.

You need to complete this module before you can perform the next module.
Prepare poultry and game dishes

COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS

List of Competencies

No. Unit of Competency Module Title Code

TRS512328
Cleaning and
Clean and maintain
1. maintaining kitchen
kitchen premises
premises
TRS512331
Prepare stocks, sauces Preparing stocks, sauces
2.
and soups and soups
TRS512381
3. Prepare appetizers Preparing appetizers
TRS512382
Prepare salads and Preparing salads and
4.
dressing dressing
TRS512330
5. Prepare sandwiches Preparing sandwiches
TRS512383
6. Prepare meat dishes Preparing meat dishes
TRS512384
7. Prepare vegetables Preparing vegetables
 dishes dishes
TRS512385
8. Prepare egg dishes Preparing egg dishes

TRS512386
Preparing starch
9. Prepare starch dishes
dishes
TRS512333
Prepare poultry and Preparing poultry and
10.
game dishes game dishes
TRS512334
11. Prepare seafood dishes Preparing seafood dishes
TRS512335
12. Prepare desserts Preparing desserts
Package prepared food Packaging prepared food TRS512340
13.
 MODULE CONTENT

UNIT OF COMPETENCY Prepare Starch Dishes

MODULE TITLE Preparing Starch Dishes

MODULE DESCRIPTOR: This module deals with the skills, knowledge and
attitude required to cook, present and store starch dishes such as pasta and
noodles.

NOMINAL DURATION: 24 Hours

LEARNING OUTCOMES:
At the end of this module you MUST be able to:
1. Perform Mise en place
2. Prepare starch dishes
3. Present starch dishes
4. Store starch dishes

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

Contents:

1. Cooking methods of pasta

2. Matching sauces to pasta
3. Food safety practices in cooking pasta
4. Logical and time-efficient work flow (Refer to session 9.1-7(LO1)

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
enterprise and legislated requirements

Conditions

The students/trainees must be provided with the following:

EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
 LCD Projector (optional Forms of pasta  Manuals
for lecture)   Books
 Overhead Projector  Video (CD)
Long
(Optional for lecture)
 Television and 
multimedia player Short
 Whiteboard with marker
and eraser 
 Applicable equipment as Designer
prescribed by Training
regulations 
 Electric, gas or induction Dried
ranges
 Ovens, including combi
ovens
 Microwaves 
 Grills and griddles Flat
 EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
 Deep fryers
 Salamanders 
 Food processors Long
 Blenders
 Mixers
 Slicers 
 Pans Noodles
-wheat noodles
 Utensils
-egg noodles
 Tilting fry pan
-rice noodles
 Steamers -cellophane
 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,
caps,
hairnets

Methodologies
 Lecture
 Group discussion
 simulation
 demonstration
 Film viewing
Assessment Method:

1. Direct observation
2. Written test
3. Return demonstration
4. 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 In this Learning Outcome you shall
on Cooking methods of pasta learn how to present starch dishes by
knowing the Cooking methods of pasta.

Answer Self-Check 9.2-1 Compare answers with the answer

key. You are required to get all
answers correct. If not, read the
information sheets again to answer
all questions correctly.

Listen to the discussion on other

matters regarding Preparing
Starch Dishes

Watch the video about cooking

methods of pasta
Perform Task Sheet 9.2-1 Evaluate your own work using the
Performance Criteria Checklist

You may ask your trainer to observe

and evaluate your performance
using the Performance criteria
Checklist 9.2-1
Read Information Sheet 9.2-2
on Matching sauces to pasta

Answer Self-Check 9.2-2 Compare answers with the answer

key. You are required to get all
answers correct. If not, read the
 information sheets again to answer
all questions correctly.

Listen to the discussion on other

matters regarding Preparing Starch
Dishes

Watch the video on Matching sauces

to pasta
Perform Task Sheet 9.2-2 Evaluate your own work using the
Performance Criteria Checklist

You may ask your trainer to observe

and evaluate your performance
using the Performance criteria
Checklist 9.2-2
Read Information Sheet 9.2-3
on Food safety practices in cooking pasta

Answer Self-Check 9.2-3 Compare answers with the answer

key. You are required to get all
answers correct. If not, read the
information sheets again to answer
all questions correctly.

Listen to the discussion on other

matters regarding Preparing Starch
Dishes
 Information Sheet 9.2-1

Cooking Method of Pasta

Learning Objectives:
After reading this information sheet, you should be able to
1. Identify the Cooking Method of Pasta
2. Ensure optimum quality using appropriate cooking methods.
3. Cooked Pasta using Boiling Method.

I. Cooking Methods of Pasta

A. 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. (Gislen, p. 70).

B. To blanch means to cook an item partially and briefly, usually in water

but sometimes by other.
There are two ways of blanching in water:
• Place the item in cold water, bring to a boil, and simmer briefly. Cool the
item by plunging it into cold water.
• Place the item in rapidly boiling water and return the water to the boil.
Remove the item and cool in cold water. (Gislen, p. 71).

C. To sauté means to cook quickly in a small amount of fat. (Gislen, p. 71).

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. (Gislen, p. 643).
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. (Gislen, p. 661).

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 11⁄2 minutes to cook after the water returns to a boil.
The following procedures can be used for quantity cookery. (Gislen, p. 661).
Self- Check 9.2-1

Fill in the blanks: Complete the statement by writing the correct answer
in the space provided.

_________1. To cook in a liquid that is bubbling rapidly and greatly agitated.

_________2. Firm, not soft or mushy, to the bite. Said of vegetables and
pasta.
_________3. Water Boils temperature in cooking Pasta.
_________4. To cook an item partially and briefly, usually in water but
sometimes by other method.
_________5. . It is so called because, like pasta, the item is cooked in a large
quantity of water and drained.
ANSWER KEY 9.2-1

1. Boil
2. Al dente
3. 212°F (100°C)
4. Blanch
5. Pasta method
 TASK SHEET 9.2-1
Title: Cooking Method 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 for Safety Precautions:

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.
Steps/Procedure for Cooking Pasta
1. 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.
2. Boil Water and drop the pasta.
3. Continue to boil, stirring a few times.
4. As soon as the pasta is al dente, drain it immediately in a
colander and rinse with cold running water until completely
cooled.
5. Toss the pasta with a small amount of oil to keep it from
sticking.
6. Serve Pasta, place the desired number of portions in a china
cap and immerse in simmering water to reheat. Drain, plate,
and add sauce.
7. 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. 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?
 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 shows some of the most popular kinds. Table 19.2 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. (Gislen, p. 658).

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 have 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

Table 19.2

(Gislen, p. 658).
 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 plat

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sauce.aspx

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

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sauce.aspx
 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. When cutting vegetables or
herbs for long pasta, cut them string-
like rather than in cubes to help them
blend better

Self- Check 9.2-2

Matching type: Match the corresponding answer by writing the letter on

the space provided.

_________1. What should we consider when choosing a sauce for pasta?

_________2. What pasta absorbs sauces more deeply?
_________3. What types of pasta go well with sauces that are thick or
chunky?
_________4. What type of pasta pair well with all kinds of sauces, but
especially those with texture?
_________5. What type of pasta is best with olive-oil-based sauces?

a) Short, tubular pastas

b) Shaped pastas
c) Long, thin dried pasta
d) Texture
e) Fresh pasta
 ANSWER KEY 9.2-2

1.d
2.e
3.a
4.b
5.c
 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 is 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 to 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 lasagne and baked pasta dishes can be refrigerated or frozen in the
same manner as plain cooked pasta. The lasagne 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.

The lasagna and baked pasta dishes can be refrigerated for 3 or 4 days or
they can be placed in a freezer and kept for approximately 3 months. If
frozen, the pasta dish should be thawed in the refrigerator and not on the
kitchen counter.
Self- Check 9.2-3

Identification: Write the correct answer before the number.

_________1. Once it is cooked and begins to cool then toxins

formed__________.
_________2. How many days the sauce should be refrigerated separate from
the pasta and can be stored?
_________3. The bacteria can grow and produce toxin during____________.
_________4. A clean working environment is essential in the prevention of
contamination in working with pasta and other foods.
_________5. How many days cooked pasta can be stored unsauced in an
airtight container and refrigerated?
 ANSWER KEY 9.2-3

1.Bacillus cereus
2.6 or 7 days
3.Refrigeration
4.Cleanliness
5.4 or 5 days
Evidence Plan

Qualification COOKERY NC II

Unit of Prepare Starch Dishes

competency:

Ways in which evidence will be collected:

Demonstration & Questioning

[tick the column]

Oral questioning

Written

The evidence must show that the trainee…

 cleans, sanitizes and prepares tools,
utensils and equipment based on the   
required tasks*
 Identifies ingredients correctly, according
to standard recipes, recipe cards or  
enterprise requirements*
 Assembles ingredients according to  
correct quantity, type and quality required
 Prepares ingredients based on the  
required form and time frame
 Thaws frozen ingredients following
 
enterprise procedures*
  Washes raw ingredient with clean potable
 
water.
 Selects and prepares variety of Starch  
Products according to enterprise recipes.*
 Ensures optimum quality using  
appropriate cooking methods.
 Selects sauces and accompaniments that  
appropriate to starch products.*
 Tastes and seasons cooked dishes in
accordance with the required taste of the
 
dishes

 Follows workplace safety and hygienic

procedures according to enterprise and  
legal requirements*
 Selects suitable plate according to 
enterprise standards.*
 Presents starch dishes hygienically and
attractively using suitable garnishes and 
side dishes.*
 Presents starch dishes are observe in 
factors in plating.*
 Stores Starch at the correct temperature.* 
 Maintains optimum freshness and quality
in accordance with enterprise storing 
techniques and procedures.*
 Utilizes quality trimmings and other

leftovers where and when appropriate.
 Stores starch in accordance with FIFO
operating procedures and storage of 
starch requirements.*
NOTE: *Critical aspects of competency
 HOUSEKEEPING MAINTENANCE SCHEDULE
Qualification Cookery NC II Station/Bldg

Area/Section Practical Work Area

In-Charge Maintenance head
Schedule for the 2nd Semester, 2013
Responsible Daily Every Weekly Every Month Remarks
ACTIVITIES
Person other 15th ly
Day Day
1. Clean and check Utility 
stovetop/oven from
trainee
dirt and oil; dry
and properly laid-
out/
secured/stable
2. Clean and check Utility 
work station from
trainee
dirt and oil; dry
and properly laid-
out/
secured/stable
6. Clean and check Utility 
inside and outside
trainee
of
cooler/refrigerator
from dirt.
4. Clean and pantry Utility 
shelf containing
trainee
ingredients and
plates
11.Clean and Utility 
check floor,
trainee
walls, windows,
ceilings
•

graffiti/dust/rus
t
• cobwebs and
outdated/unnece
ssary
objects/items
• obstructions
• any used
materials/wastes
(spilled liquid
• open
No account cracks
will be paid unless your
(floor) is accompanied by the
invoice I
original of this Purchase Order.
Goods are subject to our inspection
5. Clean and check Utility
on arrival, notwithstanding prior

kitchen to
payment ventilation
obtain cash discount.
If prices are not showntrainee on the
and illumination
original by the same
Purchase Order,
dusting
must be inserted by you on the
attached duplicate and returned to
lamps/bulbs,
us immediately.
replacing
Goods non- on account of
rejected
inferior quality, workmanship, or
functional
hidden defectlamps
will be returned to
 unless instructed to do so. If
SELF-ASSESSMENT
defective goodsGUIDE
have been paid for
in cash, purchase price shall be
refunded to us immediately upon
their return.

Qualification: COOKERY NC II
Unit Competency: Prepare Starch Dishes
Instruction: - Read the questions in the left hand column of the chart
- Place a check mark in the appropriate box opposite each
question to indicate your answers.
Can I? Yes No
 clean, sanitize and prepare tools, utensils and
equipment based on the required tasks
 Identify ingredients correctly, according to standard
recipes, recipe cards or enterprise requirements
 Assemble ingredients according to correct quantity,
type and quality required
 Prepare ingredients based on the required form and
time frame
 Thaw frozen ingredients following enterprise
procedures
 Wash raw ingredient with clean potable water.
 Select and prepare variety of Starch Products according
to enterprise recipes.
 Ensure optimum quality using appropriate cooking
methods.
 Select sauces and accompaniments that appropriate to
starch products.
 Taste and season cooked dishes in accordance with the
required taste of the dishes

 Follow workplace safety and hygienic procedures

according to enterprise and legal requirements
 Select suitable plate according to enterprise standards.
 Present starch dishes hygienically and attractively
using suitable garnishes and side dishes.
 Present starch dishes is observe in factors in plating.
 Store Starch at the correct temperature.
 Maintain optimum freshness and quality in accordance
with enterprise storing techniques and procedures.
 Utilize quality trimmings and other leftovers where and
when appropriate.
 Store starch in accordance with FIFO operating
procedures and storage of starch requirements.
Candidate” Name and
Note: In making theSignature Date:
Self-Check for your Qualification, all required
competencies should be specified. It is therefore required
of a Trainer to be well- versed of the CBC or TR of the
program qualification he is teaching.