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Cookery
LEARNING MODULE
WEEK 7
 LM-Cookery Grade 12

QUARTER I
Prepare Egg, Cereal, and Starch Dishes

Learning Outcome 2 Prepare and Cook Starch and Cereal Dishes

One of the properties of starch is viscosity which is the resistance to flow of starch
and modified starch paste. In the preparation and cooking of starch and cereal dishes,
factors affecting starch paste viscosity and starch gel strength should be considered.

Factors Affecting Starch Paste Viscosity and Starch Gel Strength

 Stress or other factor. Stirring Amount and Type. This is a gelatinized cornstarch
dispersion that is likely to break; the granules broke apart due to stirring.
 Kind and Amount of Starch. Certain type of starch will influence the
characteristics of the starch paste viscosity and gel strength. Generally speaking,
with "native starches" the greater the amount of amylopectin the more viscous the
starch paste, whereas, the greater the amount of amylase, the firmer the gel is
(greater the gel strength).
 Heating rate. The faster starch-water dispersion is heated; the thicker it will be at
the identical endpoint temperature.
 Endpoint Temperature
 Each type of starch has a specific endpoint temperature at which it will undergo
optimum gelatinization.
 Incompletely gelatinized starch will not attain optimum starch paste viscosity or
gel strength.
 Over gelatinization results in decreased starch paste viscosity and gel strength
because the swollen granules fragmented with stirring and/or imploded due to
the extensive loss of amylase from the granule.
 Cooling and storage conditions
 If cooled too fast, the amylase will not have time to form the vital micelles
necessary for the three dimensional structure.
 If cooled too slowly, the amylase fractions will have a chance to align too much
and become too close together and the liquid portion will not be trapped in the
micelles. In both instances there will be weeping and syneresis (the contraction
of a gel accompanied by the separating out of liquid.).
 Ingredients added (acid, enzyme, sugar, fat and emulsifiers
a. Addition of acid or enzyme can also cause dextrinization (the process of
forming dextrins).
 Dextrin – a pale powder obtained from starch, used mainly as an adhesive.
 In making kalamansi pudding or pie, if the juice is added early in the
gelatinization process, dextrinization of the starch will occur resulting in
decreased viscosity and gel strength.
 Sugar will delay or inhibit gelatinization of starch.
 Starch pudding with excess sugar will be less viscous or form less firm gel.

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 A cake may collapse as the structural contribution of starch is delayed or

inhibited.
 Decreased starch paste viscosity and gel strength because the sugar added
to water won‘t be available for gelatinization. The kind of sugar used also
affect viscosity.
 Fat and surfactants, will serve to ―waterproof‖ the starch granules so that
water will not penetrate as readily during the gelatinization process.

Functions of Starch and Application in Filipino Dishes

Functions of Type of Food
Recipes
Starch Preparation
Thickening Sauces, Gravies, Pie Sauces: Sweet sour, lechon,
fillings and soups lumpia, kare-kare, palabok
Pie filling: mango, buko,
apple, pineapple
Soups: Arrozcaldo, cream
soups.
Gelling Puddings, kakanin Bread pudding, majaBlanca,
sapin-sapin, kutchinta, cassava
bibingka
Binding and Meat loaves and meat Luncheon meat, hot dogs,
filling emulsions Vienna sausage, chicken
nuggets, chicken balls, Ukoy,
tempura
Stabilizing Beverage, syrup, salad Chocolate drinks, fruits drinks,
dressing yogurt drinks, cooked dressings

Moisture Cake fillings, candies Cake rolls, cream fillings

retaining

Coating or Breads, confectionery, Pan de sal, Biscuits, candies,

ducting pastries espasol

Diluent Baking powder, Cupcake

Coloring Toasts, bread crumbs Polvoron, Lechon sauce, Kare-
kare sauce, breadings

Common Problems in Starch Cookery

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1. Thinning of Gel. This problem is usually encountered when using acid or acid
ingredients such as lemon or vinegar.
2. Weak Gel. Weak gel results if there is too much liquid in relation to the starch
3. Skin Formation. Skin formation is due to loss of water from the starch and protein
molecules near the surface of the mixture. To reduce this problem, cover container
of the starch gel with a waterproof cover.
4. Scorching. This can be avoided by temperature control and constant stirring so the
starch granules do not settle at the bottom of the cooking pan.
5. Raw Starch Flavor. This is due to ungelatinized starch.

Principles in Cooking Cereals

In cooking all cereal products, the following points should be observed:
1. Use a double boiler.
2. Observe carefully the correct proportions of cereal, water and salt.
3. Cook at boiling temperature (212° F.).
4. Watch the time by the clock, and always cook the full time prescribed, preferably
longer.
5. Serve attractively.
6. Improper cooking and poor serving are largely responsible for unpopularity of cereal
foods.

Cooking Pasta
Pasta should be cooked al dente, or ―to the tooth‖. This means the cooking should be
stopped when the pasta still feels firm to the bite, not soft and mushy. The pleasure of
cooking pasta is its texture, and this is lost if it is overcooked. To test for doneness, break
pasta into small piece and taste it. As soon as pasta is al dente, 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.
Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 1 ½ minutes to cook
after the water has returned to a boil.
Italian practice is to toss the pasta with the sauce the minute it is drained, the sauce
immediately coats all surfaces of the pasta, and the cheese, melts in the heat of the
boiling hot noodles.

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Basic Principles in Preparing Pasta Pasta Shapes

There are hundreds of shapes and sizes of pasta with each shape
used for different preparations based on how the sauce will cling, the texture desired,
or how the product will be used. For example:
• Pasta shapes with holes or ridges, such as wagon wheels or rotini, are
perfect for chunkier sauces.
• Thin, delicate pastas, such as angel hair or vermicelli, are better served
with light, thin sauces.
• Thicker pasta shapes, such as fettuccine, work well with heavier sauces.
• Very small pasta shapes, like alphabet shapes and acini di pepe, are
good for soups.
Flavored pasta is available in a variety of shapes in both the dried and fresh
forms. Vegetable ingredients are added to pasta to provide both color and flavor. An
example of flavored pasta is spinach noodles that are green. Follow the package
directions for cooking flavored pastas.

Cooking Time Depends on the Shape

It is important to be familiar with different shapes of pasta so cooking
times can be adjusted. The larger and fuller the pasta shape, the longer the cooking

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time. Most pasta recipes specify cooking times for pasta cooked al dente, tender but
firm. Al dente is an Italian phrase that means
―to the tooth.‖ Some of the pasta shapes and cooking times are shown in the
―Cooking Chart for Various Pasta Shapes.‖ Just seeing this chart helps to emphasize
how important it is to follow the recipe and cook pasta the right way.
Pasta Gets Bigger and Heavier when Cooked
Generally, pasta doubles or triples in weight when it is cooked. Likewise, the
volume increases 2 to 2 ½ times during cooking.

Follow the Recipe

The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1
gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil. For 100 servings of spaghetti,
6 gallons of water, 2 tablespoons of salt, and 2 tablespoons of oil are needed to cook 6
pounds of dried spaghetti.

When pasta is to be used as an ingredient in a recipe that will be cooked more, like
macaroni and cheese, it should be slightly undercooked. This means reducing the
cooking time by about 2 minutes. Pasta that is not cooked enough is tough and chewy.
Pasta that is overcooked is soft and pasty. When overcooked pasta is combined with a
sauce, it often breaks apart. Handle pasta the right way after it is cooked. Like most
foods, pasta is best when it is cooked and served right away.
However, it is sometimes necessary to cook it ahead and hold it until time for
service.

Suggestions for Holding Pasta

To serve immediately Drain, add sauce, and serve.
To hold for a short time Drain, toss with a small amount of oil to prevent
for service later sticking, cover, and hold in warmer.
Cook pasta a day ahead so it will be chilled when
combined with the other salad ingredients. Do not
combine hot pasta with cold ingredients. Drain and
To serve as part of a cover with cold water just long enough to cool. The
salad pasta does not need refrigeration for a short time, it
is cooled in the water. When pasta is cool, drain
and toss lightly with oil to prevent sticking or drying
out. Cover and refrigerate.
Drain and cover with cold water just long enough
to cool. When pasta is cool, drain and toss lightly
To cook a day ahead
with oil to prevent sticking or drying out. Cover and
for service in a heated
refrigerate. When it is time to use the pasta,

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dish immerse it in boiling water until just heated

through. Drain immediately and use according to
the recipe. The pasta should not be cooked more,
just heated to serving temperature.
To use in a cooked dish Slightly undercook the pasta.

Cooking Chart for Various Pasta Shapes

Cooking Time Cooking Time
Pasta Name Pasta Name
for al dente for al dente
Lasagna 15 minutes Ziti 10 minutes
Bow Ties 11 minutes Fettuccine 8 minutes
Wagon Rotini
Wheels 11 minutes 8 minutes
Linguine Elbow
10 minutes Macaroni 6 minutes
Rigatoni 10 minutes Noodles 6 minutes
Spaghetti 10 minutes

Risk in the preparation and cooking of starch and cereal dishes and other food
 Food handlers;
 Kitchen facilities;
 Food selection and preparation; and
 Safe temperatures.

Guidelines on proper and safe handling of food

1. Food handlers
 Undergo training on food safety and obtain medical certificates from the
local/provincial/city/municipal health office.
 Observe proper hand washing technique
 Wear complete cooking outfit and use disposable gloves for direct food
contact.
 Observe personal hygiene at all times.
 Avoid handling food if you are sick.
2. Kitchen facilities
 Use separate equipment and utensils for handling raw foods
 Sanitize all surfaces and equipment used for food preparation
 Clean thoroughly the cutting-boards and work areas after each use
 Protect the kitchen areas and food from insects, pests and other animals
 Maintain the highest standards of sanitation in the kitchen at all times

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 Repair immediately broken but still serviceable kitchen tools, utensils and
equipment to be ready for next use
 Sanitize completely all kitchen utensils especially cups, saucers, flatware after
each use
 Provide for adequate space, proper ventilation and window screens in the
area
 Provide garbage receptacle for proper waste disposal
3. Food Preparation and Cooking
 Check expiry dates of food commodities bought and those in stock
 Use iodized salt as a must in salt-seasoned preparations
 Cover the food properly.
 Practice segregation of materials
 Store food properly
4. Safe temperature
 Do not leave cooked food at room temperature for more than two hours
 Refrigerate promptly all cooked and perishable food preferably below 5 0C
within four hours
 Do not store food too long even in the refrigerator.
 Thaw food inside the refrigerator, not at room temperature.
 Check internal temperature during cooking to assure proper end-point time
and temperature has been met to at least 700C/1650F
 Reheat cooked food thoroughly to 700C/1650F within two hours

A. Directions: Collect at least 20 different recipes of starch and cereal dishes and
compile it using any kind of paper (bond paper/colored paper, etc.), any
decorating materials, glue, and coloring materials.
Your output will be rated using the scoring rubric below:
SCORE CRITERIA
5 Compiled properly (20) recipes of starch and cereal dishes in a very attractive manner
4 Compiled properly (16-19) recipes of starch and cereal dishes in an attractive manner
3 Compiled properly (10-15) recipes of starch and cereal dishes in simple manner
2 Compiled properly (6-9) recipes of starch and cereal dishes in simple manner

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1 Compiled less than 6 recipes of starch and cereal dishes in disorganized manner

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