Self-instructed

Module in
TLE 10

FIRST QUARTER: COOKERY

REVIEWER

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 liquid.
3. Offset spatula – a broad – bladed implement bent to
keep the hand off hot surfaces. It is used for turning and
lifting eggs, pan cakes, and meats on griddles, grills, sheet
pans, and the likes and also used to scrape and clean
griddles.
4. Pastry Brush – a small implement used to brush the
surface of unbaked pastries or cookies with egg white, egg
yolk or glaze.
5. Rubber spatula or scraper – a broad flexible plastic or
rubber scraper, that is rectangular in shape with a curve on
one side. It is used to scrape off all the contents of bowls and
pans from the sides and fold in beaten eggs in batter or
whipped cream.
6. Sieve – a screen – type mesh supported by a round
metal frame used for sifting dry ingredients like starch and
flour.
7. Spoons: solid, slotted and perforated – large stainless
spoons holding about 3 ounces used for mixing, stirring, and
serving. Slotted and perforated spoons are large, long-
handled spoons with holes in the bowl used to remove larger
solid particles from liquids.
8. Wire whip or Whisk – a device with loops of stainless
steel wire fastened to a handle. It is used for blending,
mixing, whipping eggs or batter, and for blending gravies,
sauces, and soups.

Kitchen Utensils
1. Egg Poacher – A miniature Bain Marie with an upper
dish containing indentations each sized to hold an egg or
contains separate device for poaching.
2. Omelet Pan – a 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.
3. Measuring cup – a kitchen utensil used for measuring
liquid or bulk solid cooking ingredients such as flour and
sugar
4. 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.
5. Sauce pan – deep cooking pan with a handle used
primarily for cooking sauce.
6. Mixing bowl – these containers have smooth, rounded
interior surfaces with no creases to retain some mixture and
is used for mixing ingredients.

Kitchen Equipment
1. Oven - a chamber or compartment used for cooking,
baking, heating, or drying.
2. 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.
3. Refrigerator - a kitchen appliance where you store food
at a cool temperature.

Cleaning and Sanitizing Tools and Equipment

 A cleaning program that is an overall system should be
prepared to organize all your cleaning and sanitizing
tasks.
 The program should also help identify your cleaning
needs, set up a master cleaning schedule, select the
supplies and tools to use, and train yourselves to make
the best of your skills.
 Cleaning is the removal of visible soil while sanitizing
means reducing the number of harmful microorganisms
by using very hot water or a chemical sanitizing solution.
 To be effective, cleaning and sanitizing must be two-step
process. Surfaces must first be cleaned and rinsed
before being sanitized.
Ware washing
Ware washing is the process of washing and sanitizing
dishes, glassware, flatware, and pots and pans either
manually or mechanically. Manual ware washing uses a
three-compartment sink and is used primarily for pots and
pans. It may be used for dishes and flatware in small
operations. Mechanical ware washing requires a
dishwashing machine capable of washing, rinsing, and
drying dishes, flatware, and glassware. In large operations,
heavy-duty pot and pan washing machines have been
designed to remove cooked-on food.

Physical Structure and Composition of Eggs

We normally distinguish 3 parts of an egg, the shell, the
egg white, and the egg yolk, but a closer scrutiny reveals a
much more detailed structure of an egg.
Structure
1. Shell. The egg‘s outer covering, the shell, accounts for
about 9 to 12 % of its total
weight depending on egg
size. The shell is the egg‘s
first line of defense against
bacterial contamination.
The shell is produced by
the shell gland (uterus) of
the oviduct, and has an
outer coating, the bloom or
cuticle. The cuticle
somewhat seals the pores
and is useful in reducing
moisture losses and in
preventing bacterial
penetration of the egg shell.
2. Air cell. This is the empty space between the white and
shell at the large end of the egg which is barely existent in
newly laid egg. When an egg is first laid, it is warm. As it
cools, the contents contract and the inner shell membrane
separate from the outer shell membrane to form the air cell.
3. Albumen/Egg white. Albumen, also called egg white,
accounts for most of an egg‘s liquid weight, about 67%. This
is produced by the oviduct and consists of four alternating
layers of thick and thin consistencies. From the yolk
outward, they are designated as the inner thick or
chalaziferous white, the inner thin white, the outer thick
white and the outer thin white. The outer thin white is a
narrow fluid layer next to the shell membrane. The outer
thick white is a gel that forms the center of the albumen. The
inner thin white is a fluid layer located next to the yolk. The
inner thick white (chalasiferous layer) is a dense, matted,
fibrous capsule terminates on each end in the chalazae,
which are twisted in opposite directions and serve to keep
the yolk centered.
4. Chalaza. This is the ropey strands of egg white at both
sides of the egg, which anchor the yolk in place in the center
of the thick white. They are sometimes mistaken for egg
imperfections or beginning embryos, which of course they
are not. The twist in the chalaza is meant to keep the
germinal disc always on top whichever way the egg may
turn. The more prominent the chalazae the fresher is the
egg.
5. Germinal Disc. This is the entrance of the latebra, the
channel leading to the center of the yolk. The germinal disc
is barely noticeable as a slight depression on the surface of
the yolk. When the egg is fertilized, sperm enter by way of
the germinal disc, travel to the center and a chick embryo
starts to form. Since table eggs are not fertilized, this is not
as easy to recognize as when the egg is fertilized.
6. Membranes. There are two kinds of membranes, one
just under the shell and the other covering the yolk. These
are the shell membrane and the vitelline membrane. Just
inside the shell are two shell membranes, inner and outer.
The air cell formed due to the contraction of egg as it cools,
is found between the two layers of this shell membrane. The
outer membrane sticks to the shell while the inner
membrane sticks to the albumen. During storage, the egg
losses water by evaporation, causing the air cell to enlarge.
The vitelline membrane is the covering that protects the yolk
from breaking. The vitelline membrane is weakest at the
germinal disc and tends to become more fragile as the egg
ages. Every cook has experienced that the yolk of eggs that
are no longer fresh easily break.
7. Yolk. The yolk or the yellow to yellow- orange portion
makes up about 33% of the liquid weight of the egg. The egg
yolk is formed in the ovary. On the surface of the yolk, there
is a small white spot about 2 mm in diameter. This is the
germinal disc and it is present even if the egg is infertile. In
infertile eggs, the germinal disc contains the genetic material
from the hen only but when fertilized, it contains the zygote
that will eventually develop into a chick. The yolk material
serves as a food source for embryonic development. It
contains all the fat in the egg and a little less than half of the
protein. The main protein in the egg yolk is vitelline, a
lipoprotein. It also contains phosvitin which is high in
phosphorus and has antioxidant properties, and livetin
which is high in sulfur.

Nutritive Value of Egg

 Egg is indeed one of nature‘s complete food. It contains
high quality protein with all the essential amino acids,
all of the vitamins except vitamin C, and many minerals.
 Egg products are particularly good for fortifying food low
in protein quality. Except for mother‘s milk, eggs provide
the best protein naturally available.
 Egg protein is often used as a reference standard for
biological values of their proteins.

Egg quality. Egg quality has two general components: shell

quality (exterior quality) and interior egg quality. Interior egg
quality has direct bearing on the functional properties of
eggs while shell quality has direct influence on
microbiological quality.
Egg Grading. Grading is a form of quality control used to
classify eggs for exterior and interior quality. In the
Philippines, the grade designations are A, B, C, and D.
Egg Size. Several factors influence the size of the egg: breed,
age of hen, weight, feed and environmental factors. Native
chickens have much smaller eggs than commercial breeds.
Some commercial breeds have bigger eggs than others. Of
the same breed, new layers tend to have smaller eggs
compared to older hens. Pullets that are significantly
underweight at sexual maturity will also produce small eggs.
Better fed hens lay larger eggs than underfed ones. The
environmental factors that lead to smaller eggs are heat,
stress and overcrowding.
The egg sizes are Jumbo, Extra Large, Large, Medium,
Small and Peewee. Medium, Large, and Extra Large are the
sizes commonly available.

The appearance of the egg, as influenced by severity of

defects, is important for consumer appeal. Egg shells are
evaluated on the basis of cleanliness, shape, texture, and
soundness.

The unit for describing egg freshness, based on the

thickness of the albumen is called Haugh unit with a symbol
of HU named before Raymond Haugh in 1937.

Eggs may be cooked in a lot of ways:

Egg Dishes
• Eggs cooked in a shell
Hard and soft-cooked eggs are cooked this way. Eggs
should only be simmered and not boiled to prevent
overcoagulation which would cause the eggs to be tough. The
optimum cooking time for eggs in shells is 20 to 25 minutes.
To avoid cracking of the eggs during cooking, refrigerated
eggs should be warmed at ambient temperature before
cooking. Before boiling, water at room temperature should be
used.
Sometimes yolks of eggs may become greenish during
cooking.
This color is due to the formation of iron sulfide.
Darkening often occurs in eggs wherein the pH of the
albumen is high. It may also be a result of cooking too long
at very high temperature.
To avoid this, fresh eggs should always be used. Eggs
should be cooked within a minimum period and cooled
immediately in running water after cooking.
• Eggs prepared out of the shell
This method involves breaking the egg and using both
the yolk and white during cooking. Poaching, frying, and the
process of making scrambled eggs or omelet are some of the
common methods done.
Culinary Uses:
• Eggs as a thickening agent and binder
When used as a binder or thickener, the hydrophilic
colloids of yolks and whites, due to the presence of proteins
are converted into a hydrophobic colloid thus turning it into
a gel.
At high temperature, the gel toughens. This explains
why the white becomes an opaque mass when cooked at a
temperature of 62°C. For egg yolk, coagulation starts at
65°C.
• Eggs as leavening agent
Baked products such as sponge cakes, chiffon cakes,
meringues, and soufflés make use of eggs as leavened
resulting in a light, airy texture. This is explained by the
incorporation of air during the beating of eggs. Foam is
formed when the albumen surrounds a colloidal system of
air bubbles. When beating eggwhites, overbeating must be
avoided as this tends to stretch the albumen and would
result in a dry, watery appearance.

Why do you need to eat eggs?

Eggs may be considered as "functional foods".
Functional foods are foods that may have health benefits
beyond their traditional nutritional value. Eggs as functional
foods contain lutein and zeaxanthin that reduce the risk of
cataracts and macular degeneration.
Eggs may also belong to "designer foods". Designer foods
are foods that have been modified through biotechnology to
enhance their quality or nutritional value. Eggs as designer
foods contain omega-3-polyunsaturated fatty acids and
vitamin E. So learn now and explore the various egg dishes
below.

POACHED EGGS
Poached eggs are prepared by slipping shelled eggs into
barely simmering water and gently cooking until the egg
holds its shape. The fresher the egg, the more centered the
yolk, the less likely the white is spread and become ragged.
 FRIED EGGS
Fried eggs call for perfectly fresh eggs, the correct heat
level, an appropriate amount of cooking fat, and a deft hand.
Fried eggs may be served sunny side up (not turned) or over
(turned once). Fried eggs may be basted with fat as they fry.
Using very fresh eggs is the only way to ensure a rich flavor
and good appearance of the finished dish.

Types of Fried Eggs

1. Sunny side up
Cook slowly without flipping until white is
completely set but yolk is still soft and
yellow. Heat must be low or bottom will
toughen or burn before top is completely
set.
2. Basted
Do not flip. Add a few drops of water to pan
and cover to steam cook the top. A thin film
of coagulated white will cover the yolk
which should remain liquid.
3. Over easy
Fry and flip over. Cook just until the white
is just set but the yolk is still liquid.

4. Over medium
Fry and flip over. Cook until the yolk is
partially set.

5. Over hard
Fry and flip over. Cook until the yolk is
completely set.

OMELETS
The rolled, or French-style, omelets start out like
scrambled eggs, but when the eggs start to set, they are
rolled over. A folded or American style, omelet is prepared in
much the same manner, though it is often cooked on a
griddle rather than in a pan, and instead of being rolled, the
American omelet is folded in half. There are two other styles
of omelets, both based upon a beaten mixture of eggs,
cooked either over direct heat or in an oven.
Choose eggs that are fresh, with intact shells. As with
scrambled eggs, the ability of the egg to hold its shape is
irrelevant, but fresh eggs are preferable. Omelets can be
seasoned with salt, pepper, and herbs. Clarified butter or oil
is the most common cooking fat.
Omelets may be filled or garnished with cheese, sautéed
vegetables or potatoes, meats, and smoked fish, among other
things. These fillings and garnishes are incorporated at the
appropriate point to be certain they are fully cooked and hot
when the eggs have been cooked. Grated or crumbled
cheeses will melt sufficiently from the heat of the eggs, and
are often added just before an omelet is rolled or folded.

Two Factors for Making Quality Omelets

1. High Heat.
This is an opposite to the basic principle of low
temperature egg cookery. The omelet cooks so fast that its
internal temperature never has time to get too high.
2. A conditioned omelet pan.
The pan must have sloping sides and be of the right size
so the omelet can be shaped properly. It must be well
seasoned or conditioned to avoid sticking.

PRESENT EGG DISHES

Part of serving food is presentation. It should appeal to
your mouth, nose, and eyes. You don‘t have to be a trained
chef to learn the basics of plating, which is the art of
presenting food in an attractive way.

Occupational Health and Safety (OHS)

Occupational Health and Safety (OHS) is a cross-
disciplinary area concerned with protecting the safety, health
and welfare of people engaged in work or employment.
Knowing OHS is essential to minimize the hazards and risks
not only to students, trainers and other people within the
training institution but also to others who will be affected.
Basic Food Microbiology
Certain microscopic organisms, such as bacteria, are
able to invade the human body and cause illness and
sometimes death. Because contaminated foods are the major
sources of organisms transmitted to people, it is essential
that food production must have a clear understanding of
food microbiology and the conditions involve in it.

What is food borne illness? Food borne infection? Food borne

intoxication?
Food-borne illness is a disease that is carried and
transmitted to people by food.
Food-borne infection is a disease that results from eating
food containing harmful micro-organism.
Food-borne intoxication is a disease that results from
eating food containing toxins from bacteria, molds or certain
plants or animals.

The common causes of outbreaks of food borne illness are:

1. Failure to properly refrigerate food
2. Failure to thoroughly heat or cook food
3. Infected employees/workers because of poor personal
hygiene practices
4. Foods prepared a day or more before they are served
5. Raw, contaminated ingredients incorporated into foods
that receive no further cooking
6. Cross-contamination of cooked food through improperly
cleaned equipment
7. Failure to reheat food to temperature that kills bacteria
8. Prolonged exposure to temperatures favorable to bacterial
growth.

Aside from food safety we should also be aware of the

different hazards in our workplace such as kitchen hazards,
electrical hazards and others. To avoid or control these kind
of hazards the following should be observed:
1. Use caution when working around hot oil.
2. Get trained in the proper use and maintenance of your
deep fryer.
3. Observe all safety procedures and wear all protective
equipment provided for your use while preparing hot
items.
4. Use gloves, scrapers, and other cleaning tools with
handles.
5. Use the correct grease level and cooking temperatures for
your deep fryer.
6. Keep stove surfaces clean to prevent grease flare-ups.
7. Avoid reaching over or climbing on top of fryers and other
hot surfaces. Clean vents when oil is cool.
8. Keep floor surfaces clean and dry to prevent slipping or
falling onto hot surfaces.
9. Wear slip-resistant shoes. Floors should be cleaned often
with grease- cutting solutions.
10. Do not work closely to hot fryers when the floor is wet.
11. Do not spill water or ice into hot oil as this may cause a
flare-up.
12. Do not overfill or pour excessive amount of frozen fries
into deep fryer at one time.
13. Overfilling causes excessive splashing and bubbling over
of hot oil.
14. Do not pour excess ice from fry packages into the fryer.
15. Do not overheat the oil; use only manufacturers
recommended cooking temperatures.
16. Do not move or strain hot oil containers; wait until the oil
is cool!
Extinguish hot oil/grease fires by using a class K fire
extinguisher.

STORE EGG DISHES

Storage is done to maintain the quality of food, prolong
the shelf-life, maintain an adequate supply of food and
ensure its safety for consumption.
Proper storage of food is very crucial in keeping food safe
because the manner and temperature of storage will affect
the food‘s susceptibility to bacterial growth, other
contaminants and infestation. Storing food will not improve
its quality, it will only delay the rate of deterioration, and
thus the proper period of storage should also be observed.
 Eggs should be stored properly to prevent increase in
alkalinity and bacterial growth. They should be stored in an
oval, dry place to retard deterioration, as enzymatic activity
is greater at room temperature.
Keeping eggs as fresh as possible depends on the care
taken by the farmer, wholesaler, and grocer to refrigerate
them at all times. After you have chosen your eggs by size,
grade, freshness, and type, proper storage will help maintain
their quality.

Sources of Starch
The parts of plants that store most starch are seeds,
roots, and tubers. Thus, the most common sources of food
starch are:
 cereal grains, including corn, wheat, rice, grain,
sorghum, and oats;
 legumes; and
 roots or tubers, including potato, sweet potato,
arrowroot, and the tropical cassava plant (marketed
as tapioca)
Common Source of Manufactured Food Starch
1. corn
2. potato
3. Tapioca (cassava)
Starches are named after its plant sources
 corn starch from corn
 rice starch from rice
 tapioca from cassava
Classification of Starch
1. Native or Natural Starch refers to the starches as
originally derived from its plant source.
2. Modified Starches are starches that have been altered
physically or chemically, to modify one or more of its key
chemicals and/or physical property.
3. Purified starch may be separated from grains and tubers
by a process called wet milling. This procedure employs
various techniques of grinding, screening, and centrifuging
to separate the starch from fiber, oil, and protein.
 Starch Composition and Structure
The Starch Molecule
Starch is polysaccharide made up of hundreds or even
thousands of glucose molecules joined together. The
molecules of starch are two general types, called fractions:
amylose and amylopectin.
Amylose is a long chain-like molecule, sometimes called
the linear fraction, and is produced by linking together 500
to 2, 000 glucose molecules. The amylose fraction of starch
contributes gelling characteristics to cooked and cooled
starch mixtures. A gel is rigid to a certain degree and holds
a shape when molded.
Amylopectin has a highly branched, bushy type of
structure, very different from the long, string-like molecules
of amylose. In both, amylose and amylopectin, however, the
basic building unit is glucose. Cohesion or thickening
properties are contributed by amylopectin when a starch
mixture is cooked in the presence of water, but this fraction
does not produce a gel.
Most natural starches are mixtures of the two fractions.
Corn, wheat, rice, potato, and tapioca starches contains 24
to 16 percent amylose, with the remainder being
amylopectin. The root starches of tapioca and potato are
lower in amylose content than the cereal starches of corn,
wheat, and rice.

The Starch Granule

In the storage areas of plants, notably the seeds and
roots, molecules of starch are deposited in tiny, organized
units called granules. Amylose and amylopectin molecules
are placed together in tightly packed stratified layers formed
around a central spot in the granule called the hilum. The
starch molecules are systematically structured in the
granule to form crystalline-like patterns. If the starch
granules, in a water suspension, are observed
microscopically under polarized light, the highly oriented
structure causes the light to be rotated so that a Maltese
cross pattern on each granule is observed. This phenomenon
is called birefringence. The pattern disappears when the
starch mixture is heated and the structure disrupted. The
sizes and shapes of granules differ among starches from
various sources, but all starch granules are microscopic in
size.

Starch Properties and Reactions

1. Gelatinization. The sum of changes that occur in the
first stages of heating starch granules in a moist
environment which includes swelling of granules as
water is absorbed and disruption of the organized
granule structure.
2. Viscosity. The resistance to flow; increase in thickness
or consistency. When the newly gelatinized starch is
stirred, more swollen granules break and more starch
molecules spill causing increase in viscosity or
thickness.
3. Retrogadation. Is the process in which starch
molecules, particularly the amylose fraction, re-associate or
bond together in an ordered structure after disruption by
gelatinization; ultimately a crystalline order appears.
4. Syneresis. Oozing of liquid from gel when cut and
allowed to stand (e.g. jelly or baked custard). The oozing of
liquid from a rigid gel; sometimes called weeping.
This reaction occurs in all kinds of gels:
• puddings
• jellies
• custards
• gelatin
• agar
5. Dextrinization. It is the process of forming dextrin.
Dextrins – are partially hydrolyzed starches that are
prepared by dry roasting. In home kitchens, dextrinization is
achieved by toasting flour for polvoron, rice flour for kare-
kare sauce, and bread slices for breakfast.
6. Hydrolysis. Starches undergo hydrolysis during cooking
or processing and during storage of food where a chemical
reaction in which a molecular linkage is broken and a
molecule of water is utilized.
a. Prolonged heating of starches with acid will promote
hydrolysis. This can happen when cooking an acidic food,
such as: Pineapple pie resulting in reduced viscosity or
firmness of the pie filling.

Starches – are added to processed meats (luncheon

meats, hot dogs, sausages, etc.) as a filler, binder, moisture,
retainer, and fat substitute. The quality characteristics of the
starch itself depends upon which role or function it was
used.
Cereal. Cereal is any grain that is used for food. Grains
especially whole grain are not just empty calories. These are
very valuable and can contribute a great deal to our health.
You should include at least four servings from this food
group each day.
Cereal-processed food:
 A whole grain cereal is a grain product that has retained
the specific nutrients of the whole, unprocessed grain and
contains natural proportions of bran, germ and
endosperm.
 Enriched cereals are excellent sources of thiamine, niacin,
riboflavin, and iron.
 A restored cereal is one made from either the entire grain
or portions of one or more grains to which there have been
added sufficient amounts of thiamine, niacin, and iron to
attain the accepted whole grain levels of these three
nutrients found in the original grain from which the cereal
is prepared.
Cereals provide the body with:
• Carbohydrates • Minerals
• Protein • Water
• Fat • Cellulose or roughage
• Vitamins

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.
Common Problems in Starch Cookery
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.

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.

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 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.

Techniques in Preparing Pasta before Plating

1. Pasta is best if cooked and served immediately. Try to
cook pasta upon order.
2. If pasta is to be served immediately, just drain and do not
rinse in cold water.
3. If pasta is to be used cold in salad, it is ready to be
incorporated in the recipe as soon as it has cooled.
4. If pasta is to be held, toss gently with a small amount of
oil to keep it from sticking.
5. Measure portions into mounds on trays. Cover with plastic
film and refrigerate until service time.
6. To serve, place the desired number of portions in a china
cap and immerse in simmering water to reheat. Drain,
plate, and add sauce.

STORE STARCH AND CEREAL DISHES

Proper storage of food is very crucial in keeping food safe
because the manner and temperature of storage will affect
the food‘s susceptibility to bacterial growth, other
contaminants, and infestation. Storing food will not improve
its quality, it will only delay the rate of deterioration, and
thus, the proper period of storage should also be observed.
FIFO (First In, First Out) in storing food is very
important. Though it is a long-time method in store-keeping
where the first food stored should be the first food to be out
from the storage it is high time to make it a habit or put into
practice. Write the expiry date, date received and date of
storage to the food package and regularly check the
expiration date.

How to Store Pasta Noodles

Pasta is stored in airtight containers.
Pasta noodles are usually sold dry at the grocery store,
allowing you to store them with other staples in your pantry.
Dry noodles have a long storage life when properly packaged.
Improper storage causes the pasta to become moist, which
leads to mildew. Even without moisture, pasta can become
stale if it's not stored correctly. Proper storage ensures your
pasta to always taste its best.

1. Dry Pasta
 Remove the pasta from the store packaging if the noodles
come in a box or other non-airtight container.
 Place the noodles in a sealable plastic bag or other
container that closes tightly. For long noodles, such as
spaghetti, use a tall plastic storage container.
 Seal the bag or screw the lid on tightly. Store the pasta in a
cool, dry place. Dry pasta stores indefinitely, but should be
used within two years to prevent loss of flavor. Store dried
egg noodles for up to six months.
 Dried pasta need not to be refrigerated. It can be stored on
the shelf in an airtight container in a dry area that is not
exposed to extreme temperature. 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.

2. Cooked Pasta
• Pour the noodles into a colander. Allow as much
moisture as possible to drain. Noodles left in standing
water become overly soft and mushy.
• Sprinkle 1 tsp. salad oil over the noodles. Toss the pasta
so the noodles are evenly coated in the oil. Salad oil
prevents the pasta from sticking together.
• Place the pasta in a tight-sealed container. Store in the
refrigerator for three to five days.
• 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 it
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 odor. Cooked lasagna and baked pasta dishes can be
refrigerated or frozen in the same manner as plain cooked
pasta. The lasagna 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.

3. Fresh Pasta.
 Fresh pasta should ideally be used on the same day as
manufactured. This is not always possible, but if it is used
within the next two days it will give adequate results. After
this it tends to crack through excess drying. It must be
stored, keep it well-covered in the fridge, to minimize the
risk of this happening. Frozen filled pastas will keep for up
to three months if held at -18oC or lower.
 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 stored 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 use the
pasta on the same day as it is made, you can allow it 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 it 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 place it in the freezer for 8 or 9
months.

4. Frozen pasta does not have to be thawed before it is

cooked. Just place the frozen pasta into boiling water and
reheat it. It will need to cook a little longer than unfrozen
pasta.
Tips & Warnings
• Store pasta sauce separate from the noodles, otherwise
the noodles will become mushy.
• You can freeze cooked pasta but it may be too soft once
thawed. Use frozen pasta in baked dishes so the softer
texture is not noticeable.