COOKERY

COOKERY MODULE 14: Egg, Pasta and its products

Subject Teacher: Mr. Paolo Lajom
Lesson Description: This module deals with the skills and knowledge and attitude required to prepare various
eggs dishes and pasta dishes
Objective:
By this lesson, students will be able to:

1. Determine the different ways of cooking egg and pasta

2. Classify the kinds of egg and pasta
3. Formulate a dish that is made from pasta or egg

Introduction

Egg and Egg Products

This Is Why Your Eggs Need To Be At Room Temperature When

Baking

As ingredients, egg products are tailored to suit the specific needs of

the food processor. For example, the foaming properties of the white
or yolk are important in bakery products; egg yolk serves as an
emulsifier in mayonnaise and salad oils; and the addition of eggs to meats or other foods enhances their binding
properties.

Egg products, in the form of liquid, dried, or frozen eggs, are used as ingredients in many kinds of food
products. In addition, specialty egg products are sold as convenience foods directly to the consumer or to food-
service establishments.

EGGS

Eggs are poultry products from chicken, ducks, and quail that are
eaten as food. Chicken eggs are the most widely consumed type of
eggs in the world, while duck egg is the next most popular. Eggs are
laid by female animals of many different species, including birds,
reptiles, amphibians, a few mammals, and fish, and many of these
have been eaten by humans for thousands of years. Bird and reptile
eggs consist of a protective eggshell, albumen (egg white), and
vitellus (egg yolk),

contained within various thin membranes. The most commonly consumed eggs
are chicken eggs. Other poultry eggs including those of duck and quail also are
eaten. Fish eggs are called roe and caviar.

Fish Roe and Caviar

What’s the difference? They’re both fish eggs, true, and to some, that makes them equally icky—while to caviar
connoisseurs, there is simply no comparison. “Caviar” refers to the small, glistening eggs of sturgeon, ancient,
smooth-skinned, paddle-nosed fish, of which there are 27 species, while “roe” is a term that encompasses all
other fish eggs.

Egg yolks and whole eggs store significant amounts of protein and choline and are widely used in cookery.
TOOLS, UTENSILS, AND EQUIPMENT NEEDED IN EGG PREPARATION KITCHEN TOOLS

1. Channel Knife – a small hand tool used generally in decorative works such as
making garnishes.

2. Colander – a perforated bowl of varying sizes made of stainless steel, aluminum, or

plastic, used to drain, wash or cook ingredients from the liquid.

3. Offset spatula – a broad-bladed implement bent to keep the handoff hot surfaces. It
is used for turning and lifting eggs, pancakes, and meats on griddles, grills, sheet pans, and the likes and also
used to scrape and clean griddles

4. Egg Poacher – A miniature Bain Marie with an upper dish containing indentations each sized to hold an egg
or contains a separate device for poaching.

5. Omelet Pan – heavy-based frying usually of cast iron or copper, with rounded sloping sides used exclusively
for omelets and never washed after used but cleaned with absorbent paper.

6. Measuring cup- a kitchen utensil used for measuring liquid or bulk solid cooking ingredients such as flour
and sugar

7. Measuring spoon- used to measure an amount of an ingredient, either liquid or dry, when cooking.
Measuring spoons may be made of plastic, metal, and other materials.

8. Saucepan- deep cooking pan with a handle used primarily for the cooking sauce.

9. Mixing bowl - these containers have smooth, rounded interior surfaces with no creases to retain some mixture
and is used for mixing ingredients.

10. Oven - a chamber or compartment used for cooking, baking, heating, or drying.

11. Electric mixer - A hand-held mixer which usually comes with various attachments including a whisk
attachment for whisking cream, batters and egg whites, and sugar.

Cooking eggs

Chicken eggs are widely used in many types of dishes, both sweet and savory,
including many baked goods. Some of the most common preparation methods include
scrambled, fried, poached, hard-boiled, soft-boiled, omelets, and pickled. They also
may be eaten raw, although this is not recommended for people who may be
especially susceptible to salmonelloses, such as the elderly, the infirm, or pregnant women. In addition, the
protein in raw eggs is only 51 percent bioavailable, whereas that of a cooked egg is nearer 91 percent
bioavailable, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.

As a cooking ingredient, egg yolks are an important emulsifier in the kitchen and are
also used as a thickener, as in custards.

The albumen (egg white) contains protein, but little or no fat, and may be used in
cooking separately from the yolk. The proteins in egg white allow it to form foams and
aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and
often are used in desserts such as meringues and mousse.

Ground eggshells sometimes are used as a food additive to deliver calcium. Every part
of an egg is edible, although the eggshell is generally discarded. Some recipes call for
immature or unlaid eggs, which are harvested after the hen is slaughtered or cooked,
while still inside the chicken.

CLASSIFICATION OF EGG COOKERY

1. Egg cooked in the shell – a well-cooked egg is tender. The yolk is well centered, completely coagulated,
and has no yolk darkening. It is easy to peel.
Boiled Egg as a garnish for

• pansit

• paella

• embutido

• sarciado

• relyeno

• morcon

• tamales

Note: Peeling ability of eggs is improved by bringing egg temperature to room temperature prior to cooking
and cooling. The cooked egg is immediately placed in tap running water.

2. Egg cooked out of the shell- Peeled eggs are broken out of the shell
and carefully dropped into boiling water.

3. Fried eggs are sometimes called eggs cooked sunny side up. The eggs are broken out of
the shell and pan-fried in a small amount of cooking oil without breaking the yolk.

4. Scrambled eggs are prepared by whipping the whole egg out of the shell and
then pan-frying just like a fried egg.

- As a thickening agent (like in custard)

 Leche flan

 Pudding

 Masapan

FUNCTIONS OF EGGS

a. food color

b. leavening agent For Chiffon Cake

Preparation:

• slightly beaten egg white

• shift foam

• stiff egg

Common Egg Dishes

 Scrambled egg and bun on a plate with cereal bread

 Boiled eggs on a white plate with garnish
 scrambled egg with herbs
 Fried egg with bacon and toasted bread
 Egg in a sandwich
 Hard-boiled eggs in different sizes and shape
 Scrambled egg in manhattan plate
 Deviled eggs
 Stuffed egg
 Salad egg
 Poached egg
 Stir-fried eggs
 Baked eggs
 Hard-boiled Easter eggs
 fried egg toppings
 Soft boiled egg
 Shaped poached egg
 Baked eggs in potato bowls

Tips about Eggs

1. Overcooking toughens eggs. Cook them under low to medium heat. But if you want sunny-side-ups that
are curved up at the edges drop them into boiling hot oil.

2. “Balut” and ordinary chicken eggs have the same nutrient. Although balut has more vitamin A and
calcium. Open your “balut” at the rounded end and get its full sumptuous taste by putting it whole in the mouth.

Balut

3. Eggs are easy to digest and so may be eaten even by infants, some babies, though, may have an allergy,
so don’t give them eggs too early.

4. Dip hard-boiled eggs immediately in cold water to peel the shell easily. This also prevents a dark ring
from forming around the yolk.

5. People with hypertension should limit or avoid the yolk where the fat is.

Basic Terms in Cooking Egg

• boiling – cooking in liquid at a temperature of 200°F.

• poaching – cooking in an open pan at simmering points with sufficient seasoned liquid to cover.

• frying – the process of cooking food in hot fat or oil.

• scramble – to cook egg while stirring together white and yolk

• baked (shirred) – cooking in the oven by dry heat.

• bind – to fasten or encircle

• setting –putting in a particular place or position

• coating – covering food which is to be fried with flour, eggs, or bread crumbs

• enrich – improve quality, productivity, decoration, or nutritive value.

• emulsify – to disperse uniformly

• glaze – to cover with a smooth surface or coating

• clarify– to make clean, trim impurities

• garnishing – is a way of decorating food by the addition of other items.

• thicken– to make food creamy, or viscous.

STORAGE OF EGGS

Preservation – During the dry season, when there is an abundance of eggs, preservation measures to prolong
keeping quality may be applied through the following:

1. Refrigeration which involves a temperature of 4°C (40°F).

2. Salt curing whereby eggs are preserved in a saturated salt solution for 2 weeks, the salt gradually
penetrates the egg through its porous shell.

3. Pickling whereby hard-cooked eggs are placed in glass jars and garnished with green and red pepper,
pickling solution consists of vinegar, refined sugar, salt, and juices.

Starch

The word "starch" is from its Germanic root with the meanings "strong, stiff,
strengthen, stiffen". Modern German Stärke (strength) is related and referring for
centuries' main application, the use in textile: sizing yarn for weaving and
starching linen. The Greek term for starch, "amylon" which means "not milled",
is also related. It provides the root amyl, which is used as a prefix for several 5-
carbon compounds related to or derived from starch.

Starch is the most common carbohydrate in the human diet and is contained in
many staple foods. The major sources of starch intake worldwide are cereals
(rice, wheat, and maize) and root vegetables (potatoes and cassava). Many other
starchy foods are grown, some only in specific climates, including acorns, arrowroot, arracacha, bananas,
barley, breadfruit, buckwheat, canna, colocasia, katakuri, kudzu, malanga, millet, oats, oca, Polynesian
arrowroot, sago, sorghum, sweet potatoes, rye, taro, chestnuts, water chestnuts and yams, and many kinds of
beans, such as favas, lentils, mung beans, peas, and chickpeas.

Widely used prepared foods containing starch are bread, pancakes, cereals, noodles, pasta, porridge, and tortilla.

Pasta

PASTA is an Italian type of food typically made from

an unleavened dough of wheat flour mixed with water
or eggs and formed into sheets or other shapes, then
cooked by boiling or baking. Rice flour, or legumes
such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a
gluten-free alternative. Pasta is a staple food of Italian cuisine. Pasta is generally served with some type of
sauce; the sauce and the type of pasta are usually matched based on consistency and ease of eating. Northern
Italian cooking uses less tomato sauce, garlic, and herbs, and white sauce is more common.
Utensils Commonly used in preparing and cooking pasta

 Pasta Pot
 Wooden Fork
 Ladle
 Tongs
 Grater
 Skillet, frying pan, and saucepan
 Knives
 Wooden Chopping Board
 Wooden Spoons
 Slotted Spoon
 Pepper Mill
 Lasagna Pan
 Colander

Pasta Cooking Terms

If you've ever looked at a recipe or Italian menu, you may have been
confused by some of the vocabulary used to describe pasta. Below are
some basic terms you'll run into.

Al dente: Meaning “to the tooth” in Italian, this term refers to fully
cooked pasta that is still a bit firm, which gives it an appealing texture.

Al forno: A pasta, pizza, or another Italian dish that is baked in the oven.

Alfredo: A white sauce made with cream, butter, parmesan

cheese, and black pepper.

Asiago: Asiago is a popular hard Italian cheese that’s used for grating. Add it to sauces
or use it as a garnish.

Bolognese: Bolognese is a ragu pasta sauce native to the

Bologna region of Italy. Traditionally, it contains finely chopped meats, onions,
celery, carrots, and tomato paste.

Carbonara: Carbonara is a pasta dish that is made from eggs, hard, grated cheese such
as Pecorino or Parmesan, and a cured meat, traditionally guanciale.

Durum: Durum is a hard wheat that’s high in protein

and gluten. It also has low moisture content and long shelf life.

Fra Diavolo: A spicy, tomato-based pasta sauce with crushed red pepper flakes.
Ini and Oni: If you’re trying to choose between fusillini, fusilli, and fusillioni, the
pasta names that end with the suffix –ini will be the smaller versions, and the pasta
names that end with the suffix -oni will be the larger versions.

Pomodoro: Pomodoro is simply a meatless tomato sauce.

Primavera: meaning "spring" in Italian, Primavera consists of al dente

pasta tossed with an equal amount of sauteed spring vegetables and drizzled with light
olive oil.

Rigate: The term rigate means “with ridges.” These noodles have greater texture, so they’ll cling to
sauces, seasonings, meats, and vegetables when lifted from the plate.

Semolina: Semolina flour is the course flour used to make dry pasta. Made from
durum wheat, its high gluten and protein content provides great resistance and
elasticity, thus giving dry pasta the ability to hold its shape when cooking.

Soffritto: This cooking term means “under-fried.” Typically,

vegetables are lightly fried in oil before they’re added to the sauce for further cooking.

2 kinds of Pasta

Dry Pasta

Dry pasta is made from semolina or "00" flour and water. These ingredients are mixed into a paste, pushed
through molds, and cut into different types of pasta shapes. The noodles are then put through a drying process
that extracts all the moisture. Since dry noodles do not contain moisture, there are a few benefits to buying
them:

Benefits of Dry Pasta

- Longer shelf life than fresh noodles (can last up to two years if
the packaging is unopened)
- Can also be cooked al dente, whereas fresh pasta has a softer
texture once it's been cooked
- Best for soups, casseroles, and dishes with heartier sauces
- Fresh pasta on a table with flour

Fresh Pasta

Fresh pasta is typically made from white flour, and eggs are substituted in place of water to provide extra
moisture. These noodles are made with a pasta machine or cutter. The shaped noodles are then left out to
partially dry. Once you're ready, add your fresh pasta to boiling water and cook just like dry pasta, but for less
time.

Benefits of Fresh Pasta

- Has a fresher, more authentic, and flavorful taste

- Faster cooking time
- Best served with delicate sauces, olive oil, or creamy alfredo
 DIFFERENT TYPES OF PASTA

Though there are many different types of pasta, most can be categorized into groups by shape. These groups can
tell you what sauces or dishes a specific pasta would go best with. Pairing sauce to the right shape of pasta is
important when the goal is to make a full and flavorful meal.

 Thin, Long Noodles

Examples of fresh pasta that could be classified, as a thin, long noodle

would be: spaghetti, Vermicelli, and capellini. Because these strands of
pasta can be fine, it is best to pair them with a light sauce, as to not
overwhelm the pasta with a lot of sauce. Light, tomato-based, garlic or
olive oil sauces would work best, such as the classic spaghetti and
marinara sauce.

 Long, Tube-Shaped Noodles

Much like spaghetti and angel hair pasta, these types of pasta are thin and long.
However, these pasta, such as perciatelli or bucatini, have a tube running down
the center of each noodle. Due to its shape, this pasta is best paired with sauces
that have a strong flavor. This is because each bite contains more sauce since
the pasta allows for the sauce to run down the center of the noodle.

 Flat, Long Noodles

Even though these noodles have a long, delicate shape, they are wider, thus
providing a surface that can hold a heavier sauce. Examples of flat, long noodles
include fettuccine, pappardelle, and tagliatelle. Meat or game bird ragu is best
paired with these kinds of fresh pasta. A popular dish of this kind is tagliatelle
alla bolognese. Seafood-based dishes do well with flat, long noodles as well,
because the meat is generally not as dense as red meat, so the pasta is still able
to support it.

 Short, Tube-Shaped Pasta

Penne, rigatoni, and ziti are examples of short, tube artisan dried pasta. Due to the sturdiness of the short tubes,
this kind of pasta can hold a much heartier sauce. Meat and sauce alike can find its way inside the pasta, while
the ridges of the tube allow for the sauce to cling to the pasta. These types of pasta can be great for baking, like
the famous baked ziti, which is typically made with tomato sauce and
ground beef.

 Small, Tube-Shaped Pasta

Macaroni and ditalini are well-known small, tube-shaped artisan pasta.

Because of the thin tubes but strong shape, these pasta pair best with
creamy and cheesy sauces. A good example of a dish of this kind would be
the all-time favorite, macaroni, and cheese.

 Short, Shaped Pasta

This particular group of pasta has a large variety, as the shapes can include everything from ridges to curls.
Farfalle and fusilli pasta is popular in this group, as they can be used with a large variety of sauces. Since the
shapes can hold sauce, heavier, cream sauces typically pair best with these

 Stuffed Pasta

This type of pasta is not the usual type, round, string, or tube-like pasta. This pasta is
being stuffed with different filling depending on what filling you want. Commonly,
basil and cheese are the ones used in stuffing. Meats may also use.
5 Classic Sauces for Pasta

1. Marinara

A simple tomato sauce will never go out of style. A can or two of good tomatoes,
a lot of garlic, and a few fresh herbs, simmered together until your kitchen smells
like an Italian restaurant, is effortless comfort food at its very best. While a jar of
marinara will do just fine in a pinch, it’s hard to beat homemade sauce. This
classic recipe requires just five ingredients and takes only 20 minutes to make.

2. Ragù

Amp up that marinara sauce with ground meat and you’ve got a hearty ragù on
your hands. The best meat sauces are simmered low and slow, so the juices
from the meat have plenty of time to flavor the sauce. The result is a deeply
flavored sauce that carries meaty richness in every bite. Spend a lazy afternoon watching it on the stove or let it
do its thing in the slow cooker.

3. Pesto

The bright, fresh mix of basil, garlic, olive oil, nuts, and cheese is an easy
favorite. Knowing how to make a straightforward basil pesto will not only
give you a quick pasta sauce to add to your repertoire, but also have
something to dress up pizza, swipe on sandwiches, and even add to chicken
salad.

4. Brown Butter

Brown butter is the one-ingredient pasta sauce that’s equal parts fast and
fancy — it’s nutty, rich, and decadent. It comes together in minutes and
makes just about any bowl of noodles feel a little fancy. Simply melt butter in
a saucepan and cook it for a few extra minutes until it smells nutty and has a
toasted-brown hue.

5. Alfredo

It’s hard to deny the pleasure of this classic cream sauce bolstered with butter and
Parmesan. Don’t save decadent Alfredo sauce for a night at your local Italian
restaurant — it’s quite simple to make at home and can be enjoyed as is or with a
topping of chicken.

How to cook Pasta

1. DON’T put oil in your water or on your pasta.

Adding oil to the water or to cooked pasta to keep it from sticking will cause your sauce to
slip off the noodles. You’ll also end up with greasy pasta.
2. Fill your pot properly.

Use enough cold, freshwater that once the pasta begins to cook and expand,
there will still be plenty of room for the noodles to move freely. You also want
enough water to balance the heat once the pasta is added, allowing it to come
back to a boil quickly. The rule of thumb is at least three liters of water to every
250g of pasta.

3. Salt your water like the sea.

Salting the water is your only opportunity to season the pasta itself. The water needs to “taste like the sea,” in
order to flavor the pasta. Three liters of water requires a minimum of 1 tbsp salt.

4. Bring water to a rapid boil before adding the pasta.

Starches absorb water instantly and you want the water temperature to be extremely hot to
begin cooking the noodles properly. Noodles that are added too soon with be soggy and
improperly cooked.

5. Drop and stir.

As soon as you drop your pasta in the water, stir it. This prevents the pasta from sticking together, or to the
bottom or sides of the pot. Stir occasionally during the cooking process.

6. Check the package for timing.

There are lots of methods for testing if pasta is properly cooked, but your
best starting point is to read the package. Every variety and brand of pasta
designates a proper cooking time and it’s indicated on the package. Long
thin noodles tend to be very fast cooking while small denser pasta tends to
take much longer. Start testing your pasta about two minutes before the
indicated time, just to be safe. You’re looking for ‘al dente’ which means tender but firm to the tooth. If your
pasta will be cooking further in the saucepan with sauce, you can remove it from the water slightly before the al
dente stage.

7. Always save some cooking water.

Before you drain your pasta ladle a cup of cooking water into a bowl or measuring cup and reserve for your
sauce. (We’ll come back to this.)

8. Drain but don’t dry.

Drain your pasta enough to remove most of the water, but don’t let drained pasta sit and
“dry off”. As it cools, the starches will firm up and the pasta will stick together.

9. Add pasta to the sauce — not the other way around.

Always have your sauce prepared before you cook your noodles. Pasta cooking
should be the last step in making your dish. Keep your sauce warm in a large,
wide saucepan, big enough to add your noodles too. Add immediately after
they’ve drained.
10. Add some pasta water.

Adding a touch of pasta water to your sauce when you add the noodles helps the sauce adhere better to the
pasta. The water adds a bit of richness and flavor and the starchiness can
help bring a split sauce back together.

The best piece of pasta-related advice I can give is this:

Remember that the actual cooking of the noodles should be the last step
in your meal preparation. The sauce should be ready, the salad on the
table, everything ready to go before you drop in the noodles. Once pasta
is cooked you want to add it to the sauce immediately otherwise it will
begin to stick and become gluey. You can’t fix that.

How to Present your Pasta

1 Pasta: a two-syllable word that has thousands of iterations and variations each pulling
from various cultural and regional influences. Whether serving a warm, rustic version of
grandma’s lasagna in a diner or a classic Italian puttanesca in a high-end establishment,
presentation is key. We'll show different pasta plating options that will benefit the
kitchen and wait staff, and delight guests.

2. Bring understated elegance to the table by adding a rustic touch to your tasty Italian
creations. A truly comforting style with a hand-painted look on a clean ivory
background provides the perfect vehicle for family-style service. The oval shape allows
for easy placement of a few different family-style entrées in the center of a table while
facilitating passing the dish from guest to guest.

3. Make a bowl-ed statement! The wide rim allows for easy handling in the kitchen and hides fingerprints and
scratches.

4. Step up presentations with this striking option. The blue glaze adds depth to your food
presentation. With the look and feel of china, but none of the weight, operators don't have
to worry about servers' trays being too heavy.

5. Wonderfully versatile, this avocado-tinted bowl pairs timeless design with a dash of
whimsy for guests to enjoy. The red marinara sauce coupled with the green bowl creates a
beautiful color contrast. Servers use the wide lip to seamlessly and easily move the bowl from the tray to the
table.

6. With a refined silhouette and vintage design, this bowl makes almost anywhere feel like home. The rustic
design will take your guests back to a simpler time. The lightweight melamine material allows waiting
personnel to bring more bowls to the line during plate recovery, speeding up operations.

7. Reminiscent of brush strokes, the elegantly textured rim elevates any pasta dish
by adding an unexpected touch of dimension. The shape of the bowl is perfect for
pasta serving keeping your dish the focal point.

8. Why not try to serve your pasta in a square bowl? This is a creative spin that your
millennium diners will love!

9. A simple contemporary canvas keeps plating clean and fresh. The crisp ivory highlights food while the
pristine glaze captures the beauty. The edgeless bowl makes for a friendly presentation. It works well with other
round tableware or as a different texture within a mixed display.

10. Serving in a skillet adds sizzle to presentation with a fun look. The open-ended handle is suitable for several
different styles of service from fast-casual to full-service. It also means ease of handling for the wait staff.

Proper Storage of Pasta

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 placed 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 longer than unfrozen pasta.

- Cooked Pasta

Cooked pasta can be stored without sauce 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 it in the refrigerator. To
freeze, place in an airtight plastic freezer bag and press out as much excess air as possible and place it in the
freezer.

If storing sauced pasta, eat within 1 to 2 days to prevent the pasta from absorbing too 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 the 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 it.

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.

Quiz No. 14
Answer the following questions accordingly.

1. Give one sample of animals that lays eggs except those related to poultry products.
2. Fish egg are called?
3. Egg is Rich in what mineral?
4. Give one sample dish with boiled egg.
5. Give one dish that uses scrambled egg.
6. Give 3 common egg dish listed to the module.
7. Give 5 basic cooking terms related to egg.
8. From what language did starch came from?
9. Pasta is staple food of what country?
10. Carbonara in made of what?
11. Ini means?
12. Oni means?
13. What are the 2 kinds of pasta
14. One best example of stuffed pasta?

Activity No. 14

Using Flour, Egg, water, and salt, make a fresh pasta of your choice. Make also a sauce that will compliment
your pasta (please do not make the usual spaghetti sauce. Make something new). Record yourself in making the
pasta. Use this link for reference https://www.youtube.com/watch?v=YNHqjFyk5gU. Please also send to
[email protected]