COMPETENCY BASED LEARNING

MATERIALS

Sector : Tourism

Qualification Title: COOKERY NC II

Unit of Competency: Prepare Starch Dishes

Module Title: Preparing Starches dishes

 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
Clean and maintain Cleaning and maintaining
1.
kitchen premises kitchen 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
Prepare vegetables Preparing vegetables
7.
dishes dishes
TRS512385
8. Prepare egg dishes Preparing egg dishes
TRS512386
9. Prepare starch dishes Preparing starch 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. 9.2.1

(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)  Long pasta  Books
 Overhead Projector  Video (CD)
 Short pasta
(Optional for lecture)
 Designer pasta
 Television and
 Dried stuffed
multimedia player
pasta
 Whiteboard with marker
 Flat pasta
and eraser
 Long and flat
 Applicable equipment as
 Noodles
prescribed by Training
-wheat noodles
regulations
-egg noodles
 Electric, gas or induction
-rice noodles
ranges
-cellophane
 Ovens, including combi
ovens
 Microwaves
 Grills and griddles
 Deep fryers
 Salamanders
 Food processors
 EQUIPMENT LEARNING
SUPPLIES & MATERIALS
MATERIALS
 Blenders
 Mixers
 Slicers
 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
- 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 learn
on Cooking methods of pasta 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

http://www.finecooking.com/articles/how-to/perfect-marriage-pasta-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

http://www.finecooking.com/articles/how-to/perfect-marriage-pasta-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
QUESTIONING TOOL
Satisfactory
Questions to probe the candidate’s underpinning knowledge respons
e
Extension/Reflection Questions Yes No
1. What should we consider when choosing a sauce for pasta?  
2. What type of pasta pair well with all kinds of sauces, but especially
those with texture?  

3. What type of pasta is best with olive-oil-based sauces?  

Safety Questions
5. How to prevent Salmonella infection?  
6. How to prevent physical contamination?  
7. How many days the sauce should be refrigerated separate from the  
pasta and can be stored?

8. How will you prevent slipping in the kitchen?  

Contingency Questions
9. What actions should be taken if a customer is feels stomach pain?  
Job Role/Environment Questions  
13. Why is FIFO very important in the kitchen?  
Rules and Regulations  
17. Why should you sanitize equipments always?  
18. Why is hairnet mandatory?  
19. What is the proper kitchen attire?  
20. What are the basic kitchen tools needed for the preparation of  
pasta?
The candidate’s underpinning knowledge  Satisfactory  Not Satisfactory
was:
Candidate’s Name: Assessor’s Name:
Signature: Signature:
Date: Date:
QUESTIONS ABOUT THE TRAINEE’S DEMONSTRATION OF TASKS
Name:
Qualification: COOKERY NC II
Unit of Competency: Prepare Starch Dishes

QUESIONS Satisfactory
Responses
The trainee should answer the following questions: Yes No

1. What should we consider when choosing a sauce

for pasta?

2. What pasta absorbs sauces more deeply?

3. What type 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?

6. How many days the sauce should be refrigerated

separate from the pasta and can be stored?

The Trainee’s underpinning knowledge about the demonstration of tasks was:

Satisfactory Not Satisfactory

Feedback to the Trainee:

Overall Performance:
Satisfactory Not Satisfactory
Trainee Signature: Date:

Trainer Signature: Date:

WRITTEN TEST
MULTIPLE CHOICE:
Instruction: Write the letter of the best answer in your answer sheet.
1. What should we consider when choosing a sauce for pasta?
a. Taste
b. Texture
c. Quality
d. None of the above
2. What types of pasta go well with sauces that are thick or chunky?
a. Spaghetti
b. Penne
c. Ravioli
d. Linguini
3. What type of pasta is best with olive-oil-based sauces?
a. Tubular pasta
b. Shape Pasta
c. Long thin
d. None of the above
4. What is the boiling temperature in cooking pasta?
a. 212°F (100°C)
b. 203°F (95°C).
c. (85°C to 96°C).
d. 160°–180°F (71°–82°C).
5.How many days the sauce should be refrigerated separate from the pasta and can
be stored?
a. 2 or 3 days
b. 4 or 5 days
c. 6 or 7 days
d. 10 days
TRUE OR FALSE. Write T in your answer sheet if the statement is true, F is the
statement is incorrect.

1. The bacteria can grow and produce toxin during cooking.

2. Once it is cooked and begins to cool then toxins formed Bacillus cereus
3. Al dente is Firm, not soft or mushy, to the bite.
4. Boiling is to cook in a liquid that is bubbling rapidly and greatly agitated.
5. Dried pasta absorbs sauces more deeply.

\
 Answer Key:
Multiple Choice
1. B
2. B
3. C
4. A
5. C

True or False:
1. F
2. T
3. T
4. T
5. F