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Lesson 10 Prepare ND Cook Starch and Cereal Dish

This document provides an assessment for a student to test their knowledge about cooking starches and cereals. It includes a pre-test with multiple choice questions about grains, pasta, rice, and cooking techniques. The document also outlines recipes and scoring rubrics for cooking activities to help students gain experience preparing starch and cereal dishes.

Uploaded by

Liezel Bangahon-Serondo
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© © All Rights Reserved
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561 views13 pages

Lesson 10 Prepare ND Cook Starch and Cereal Dish

This document provides an assessment for a student to test their knowledge about cooking starches and cereals. It includes a pre-test with multiple choice questions about grains, pasta, rice, and cooking techniques. The document also outlines recipes and scoring rubrics for cooking activities to help students gain experience preparing starch and cereal dishes.

Uploaded by

Liezel Bangahon-Serondo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Name: __________________________Date: __________

Grade: _____________________ Section: ___________

Prepare and Cook Starch and Cereal Dishes


Learning Competency: (TLE_HECK10CD-Ig-i-6)

What I Need to Do

 Cook various types of starch and cereal dishes


 Prepare sauces and accompaniments of
selected starch and cereal products
 Follow safety and hygienic practices while
working in the kitchen

Gearing Up

1. What is bran?
a. The edible, outer layer of the kernel.
b. Inside part of kernel
c. made of proteins and starches
d. A type of Cereal
2. What is an endosperm?
a. Inside part of kernel
b. Outside part of kernel
c. he largest part of the kernel, which is made of proteins and starches
that supply the plant with food
d. The edible, outer layer of the kernel.
3. What is a germ?
a. A bug
b. The seed that grows into a new plant.
c. Outside part that grows into a plant
d. Tough coating on outside of kernel
4. What is the germ in a whole grain?
a. A bug
b. The seed that grows into a new plant.
c. Outside part that grows into a plant
d. Tough coating on outside of kernel
5. whole grain
a. The entire grain kernel containing most of the original nutrients.
b. Contains all nutrients
c. Contains only the husk and hull
d. Contains only the endosperm
6. wheat 
a. One of the oldest cereal grains.
b. The starchy seed of plants grown in flooded fields in warm climates.
c. An Italian word "paste" referring to dough made from flour and water.
d. A pasta made from durum, wheat flour and water.
7. What are the types of Rice?
a. Long
b. Medium
c. Short
d. All three
8. al dente means
a. Cooked so that it is firm, but not soft or mushy.
b. you cooked pasta till it is soft
c. You cooked it long enough to stick to wall
d. you cooked it so it is crunchy
9. Grains are the most important staple in the world food supply
a. True
b. False
10. Grain products are often fortified with iron.
a. True
b. False
11. To avoid nutrient loss, never _____________ cooked pasta.
a. reheat
b. rinse
c. cook
d. cool down
12. Drain pasta in a _______.
a. Colander
b. strainer
c. pan
d. broiler
13. Do not add ____ to the pot. This keeps sauce from clinging to cooked pasta. 
a. Salt c. oil
b. Pepper d. sauce
14. One of the main ingredients in pasta is flour
a. True b. False
15. Pasta will always be sticky and clumpy when boiled in water
a. True b. False
Getting Better
Gaining Mastery

ACTIVITY 1

ACTIVITY 2
Ingredients:
1 cup heavy cream
2 tbsp butter
1 ½ lb. fresh fettuccine
1 cup heavy cream
6 tbsp. freshly grated parmesan cheese salt to taste pepper to taste

Procedure:

1. Combine the cream and butter in a sauté pan. Bring to simmer, reduce by ¼
and remove from heat.
2. Drop the noodles into boiling salted water, return to a full boil and drain.
Undercook slightly the noodles because they will cook further in the cream.
3. Put the noodles in the pan with hot cream and butter. Toss the noodles with
two forks until they are well coated with the cream, over low heat.
4. Add the remainder of the cream and cheese and toss to mix well.
5. Add salt and pepper to taste.
6. Plate and serve immediately.

Rubrics for Scoring

Scoring Rubric on how to cook pasta:


Scoring Rubric for Shrimp Fettuccine Alfredo:

What I Need to Remember


Answer Key

PRE-TEST

1. A
2. C
3. B
4. B
5. A
6. A
7. D
A
8. A
9. A
10. B
11. A
12. C
13. A
14. B
Writer: Insert Name Here
School:
Division:
Illustrator: Insert Name Here
School:
Division:

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