NAME: _________________________________________ SECTION:_________________ SET: _________

MODULE 6

ACTIVITY A

What kind of soup are you going to make for the following situations? Give a short explanation why.
Situation no. 1 – Rainy Season – the weather is cold, all of the members of the family is in the house
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Situation no. 2 – Someone is sick. One of the members of the family is not feeling well, a soup can make him/her feel
better.
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____________________________________________________________________________________
____________________________________________________________________________________
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Situation no. 3 – Feeding Program – You are invited to attend a feeding program and was asked to prepare a soup
dish for kids.
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____________________________________________________________________________________
____________________________________________________________________________________

ACTIVITY B

Directions: In your own words, explain how you understand the guidelines in preparing soup. You can cite some of
your experiences to explain these.

1. START WITH COLD WATER AND SIMMER GENTLY

2. COOKING TIME

3. SEASONING – Season with salt at the end

4. GRAINS AND PASTA

5. MILK AND CREAM

6. VEGETABLES

7. ADJUSTING CONSISTENCY

8. PORTION SERVINGS

9. COOLING AND STORING

10. HOME MADE SOUP

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MODULE 7
ACTIVITY 1
Answer the following briefly.
1. What is sauce?
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__________________________________________________________________________________
2. Give the 5 types of sauces, short description and its uses. Use the table below
as your guide.
Types of Sauce Short Description and Uses
1
2
3
4
5

MODULE 8

ACTIVITIES
I. Identification.
Identify the following according to group of thickening agents. Write your answer on the corresponding column.
Arrowroot Egg yolk Lard Tomato paste
Butter Flour Collagen Tapioca starch
Gelatin Cornstarch Potato starch Rice flour
Oil Mashed pumpkin

Starch Protein Fats Vegetable and Fruit Puree

II. Fill-in the blank. Supply the thickening agent for each thickening methods.
A. Beurre manie B. Roux C. Slurry
1.___________________ 3.__________________ 5. ____________________
2.___________________ 4.__________________ 6. ____________________

Directions: Fill-in the blank with the missing words to complete the statement.
1. Starch is ____________________________________________.
2. Gelatinization is _____________________________________.
3. There are different methods in preparing food thickener,
these are a. _____________ b. ________________c. __________________d.______________________.

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MODULE 9

I. Directions. Read the statement below and find your answer in the word search puzzle.

1. It is a cooking strategy for eliminating and dissolving caramelized food buildup from a skillet to season
sauces, soups, and flavors.
2. The sorting of fluid from solids or lumps utilizing a sifter or strainer.
3. A finishing technique by adding salt, pepper and lemon juice that invigorates taste buds.
4. Finishing technique subject to the standards of warming and decreasing fluids with aromatics, wine, spices
to blend, enrich and set flavor and texture.
5. Way of finishing sauce by adding thickening agent, a liaison of egg yolks and cream is utilized to complete
a sauce by giving it additional richness and perfection.

MODULE 10

A. CHRONOLOGY
Directions: Following methods in storing stocks, sauces and soups, arrange the step by step procedure by writing
A-E before the number.
_________1. Store the stock inside the refrigerator.
_________2. Strain the stock through a fine mesh.
_________3. Place the stock in a covered container.
_________4. Cool the stock immediately.
_________5. Stir occasionally to release the heat.

B. TRUE OR FALSE
Directions: Write T if the statement is TRUE and F if the statement is FALSE.
_________1. Storing the stocks, sauces and soup properly will prevent food spoilage.
_________2. Cooling of stocks is not important before storing in the refrigerator.
_________3. The fastest way to cool the stock is to place it inside the freezer.
_________4. Using appropriate container will contribute to the quality of stock.
_________5. The stock that has been made into sauce should not stay long at room temperature.

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C. FILL IN THE BLANKS
Directions: Complete the following sentences with the correct word or a group of words.
1. The two ways to reconstitute stocks, sauces and soups is by_______________________ and
___________________________________.
2. Cool the stock as quickly as _____________________________.
3. Sauces and soup should be kept in ___________________inside the refrigerator.
4. _________________________is equipment where we store our stocks, sauces, and soups.
5. To __________________ is to restore sauce and soup to the original state by adding liquid.

MODULE 11

Activity 1.1
Directions. List down five tools and equipment found at your home and opposite each write the functions and its
uses.

No. Tools and Equipment Functions/Uses

2.

3.

4.

5.

Directions. Read carefully the statement and answer the questions. 2019 is a pandemic year because of corona virus.
In this relation, one of the most eaten food are noodles. Can you name the kind of noodles you have eaten during
the quarantine period? Explain the reason why you think noodles are the most commonly served.

I have eaten a ____________________________________________________________________

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MODULE 12

Give at least five examples of your commonly prepared starch and cereal dishes at home and state your observation
on how the starch properties and reaction works.
1.
2.
3.
4.
5.

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Direction. Give different nutritional value of starch and cereals that our body needs. Write it on the spaces provided.

MODULE 13

A. Directions: Collect famous three recipes of pasta and noodle from each of the following:
a. Philippines
Luzon _____________________________________________________________________
Visayas ____________________________________________________________________
Mindanao _________________________________________________________________
b. Asian Countries
China _____________________________________________________________________
Japan _____________________________________________________________________
Korean ____________________________________________________________________
c. Europe Countries
France _____________________________________________________________________
Italy _______________________________________________________________________
Spain ______________________________________________________________________

B. List down examples of pasta/noodle dishes you have tasted in many occasions, describe each characteristics and
flavors.

Pasta/Noodle Dishes Description Flavors

C. Direction. From the various types of starch and cereal dishes, give three examples of the following and describe
each.

a. Farinaceous dishes-

b. Pasta dishes -

C. Asian dishes –

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MODULE 14

I. Matching Type
Directions: Match Column A to Column B. Write the letter of the correct answer in the blank.

Column A Column B
____1. This is a long shape like corkscrew a. Penne
____2. This is a thin, long, round pasta b. Pertiatelli
____3. It looks like thick, hollow spaghetti c. Spaghettini
____4. It is a wide, flat egg noodles d. Fusilli
____5. It is a hollow tube cut diagonally e. Fettuccini
f. Lasagna
II. True or False:
Directions: Read and understand the statement below. Write True if the statement is correct and False it is incorrect.
______________1. Macaroni pasta is best served with salad sauces.
______________2. Spaghettini is a very thin long rice noodle.
______________3. Penne is long hollow tubes pasta served with hearty meat sauces.
______________4. Pertiatelli looks like thick, hollow spaghetti noodles served with tomato sauces.
______________5. Fusilli shaped like corkscrew is best served with thick, creamy sauces.

MODULE 15

Activity 1. Directions: Read the following statement. Write the check mark ( √ ) if the statement is correct and cross
mark ( X ) if the statement is wrong.
____________1. Leaving the cooked food unrefrigerated for more than two hours is a proper way of handling food.
____________2. Thawing frozen food in the refrigerator is one of the safest thawing methods.
____________3. Preheating of cooked food must be at 70°C measured with food temperature.
____________4. Required for chilled cooked food must be below 0°C.
____________5. Do not wash the cutting board after each use to conserve water.

Activity 2. Directions: Enumerate the good personal hygiene that food handlers must follow? (In any order)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

MODULE 16

Activity 1. Directions: Read the following statement. Write the word TRUE if the statement is correct and FALSE if the
statement is incorrect.
______ 1. It is alright for the lasagna noodles not to rinse with cold water if it will be served hot and immediate.
______ 2. Put small amount of oil to the noodles (for holding pasta) to keep it from sticking.
______ 3. If pasta will not be served immediately, leave it unrefrigerated.
______ 4. Ricotta mixture is a combined ingredients of ricotta cheese only.
______ 5. Parmesan cheese is the final toppings before placing the assembled lasagna in the oven.

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MODULE 17
Activity 1. Directions: Arrange the following proper techniques in storing cooked pasta in chronological order. Write
the number 1 in the first step, then number 2 in the second step, and so on and so forth.
______ 1. Refrigerate the cooked pasta.
______ 2. Place the pasta in an airtight canister.
______ 3. Must set temperature below 5-degree Celsius.
______ 4. Clip the lid of the canister tightly.
______ 5. Label the container with “use by” date.

Activity 2. Directions: Read the following statement. Write the word T if the statement is correct and F if the
statement is incorrect.
______ 1. Dry pasta is not possible to be exposed in spoilage.
______ 2. Refrigerator is important in storing dry pasta.
______ 3. Air can moisten the pasta that causes mold build up into it.
______ 4. Dry pasta has a shelf life of up to 3 years.
______ 5. Dry pasta can be stored in cool, dry place.

Activity 3.
1. What are the techniques in storing cooked pasta?
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2. What are the techniques in storing dry pasta?
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