Local Media4249980694315524779
Local Media4249980694315524779
Local Media4249980694315524779
(TM 1)
PORTFOLIO
OF
BLESSY JANE C. CABAHUG
ERICA M. SALISE
NASHRIA PIANG PANAYAMAN
JINKY CONDOLE ELIAS
Date developed
Date revised
Developed by
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
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FORM 1.1 SELF-ASSESSMENT CHECK
INSTRUCTION
This Self Check Instrument will give the trainer necessary data or
information which is essential in planning training sessions. Please check
the appropriate box of your answer to the questions below.
Basic Competencies
Can I? Yes No
1. Participate in workplace communication
Date Developed
Date Revised
Developed by
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
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3 perform Computer operation
Date developed
Date Revised
Developed by
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
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3. Prepare appetizers
Dated developed
Date Revised
Developed by
Date developed:
Date revised
Developed by:
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
SESSION PLAN
Sector:
Qualification title:
Unit Competency:
Module title:
Nominal duration:
Learning Outcomes
Upon completion of the module the trainee’s/Student should be able to
L.O.1 Perform Mis’en place
L.O.2 Prepare starch dishes
L.O.3 Present starch dishes
L.O.4 Store Starch dishes
B INSTRUCTION
This Module deal with skills, knowledge, and attitude required to cook, present and
store Starch dishes sushi as pasta and noodles
B. Learning activities
Listen/
participate to
the lecture on
tools,
equipment and
utensils needed
In cooking
starch
Variety / type Self-paced/ Read Answer Compar CBLM ½
of starch Modular information sel- e to Variety/type Hour
dishes sheet 9.1-2 check answer of starch
variety/types 9.1-2 key dishes
dishes 9.1-2
Date developed:
Date Revised:
Developed by:
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
-------_-------------------------------------------------------------------------------------
Date developed:
Date Revised:
Developed by:
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
Date developed:
Date Revised
Developed by
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
Date developed:
Date Revised:
Developed by:
Date developed:
Date Revised:
Developed by:
Date developed:
Date Revised:
Developed by:
Logical Self-paced/
Read Answer Check you CBLM
and time Modular informatio self check answer Logical
efficient n 9.2-4 9.2-4 with and time
work flow Logical and answer efficient
time key 9.2-4 work flow
efficient
work flow
Lecture Listen/ ½ hours
participate
to the
lecture on
additional
informatio
n about the
content
LO3 PRESENT STARCH DISHES
Date developed:
Date Revised:
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
Lecture Listen/ 1½
Participate to the Hour
lecture on s
additiona
informationl
about the
content
Demonstartion Watch the video Perfor Evaluat the Video CD
on how to m task performanc
Present starch sheet e using
dishes effectively 9.3-1 performanc
e Criteria
checklist
9.3-1
Creative Self-paced/ Read info sheet Answer Check your CBLM
presentati Modular 9.3-1 Creative self answer Creative
n presentation check with presentatio
technique technique 9.3-1 answer key n technique
9.3-2
Lecture/ Listen/ 2
Discussion Participate to the hour
lecture on
creative
presentation
technique
Demonstration Watch the video Perfor Evaluate Plate, Fork,
on creative m task your work Tongs,
presentation sheet based on Pasta,
technique 9.3-2 performanc Source,
e on Garnish
performanc
e Criteria
checklist
9.3-2
Date developed
Date Revised
Developed by
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
Lecture Listen/Participate
to the lecture on
additional
information
about the content
Hygienic Self-Paced/ Read info sheet Answer Check you CBLM ½
food Modular 9.3-4 Hygienic self anwer with Hygienic hours
handling handling practice check answer key handling
parctice 9.3-4 on 9.3-4 practice
Lecture/Group Listen/Participate
Discussion to the lecture on
additional
information
about the content
Safe work Self-paced/ Read info sheet Answer Check you CBLM
practice Modular 9.3-5 safe work self answer Safe
on practice on check with work
presentin presenting and 9.3-5 answer key practice
g and plating dishea on o.3-5 and
plating Palting
vegetable starch
dishes
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
Lecture/ Participate 1
Discussion actively in hour
groap s
discussion
on safe work
practice on
presenting
and plating
starch
dishes
Demonstarion Watch the Do Evaluae Video CD
video on safe task the
work sheet performan Plates,
practice on 9.3-5 ce using Gloves,
presenting performan Knifes,
on starch ce Criteria Starch
dishes checklist dishes
9.3-5
Organizatio Slef-paced/ Read info Check CBLM ½
al skill and Modular sheet 9.3-6 your Organization hour
teamwork organization answer al skills and s
al skills and with teamwork
teamwork answer key
on 9.3-6
Viewing of videos Watch video Video CD
on
Organization
al skills and
teamwork
Waste Slef-paced/ Read info Anwe Check CBLM waste ½
minimizatio Modular sheet 9.3-7 r self your minimization hour
n technique chec answer technique s
k with
9.3-7 answer key
on 9.3-7
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
Lecture/ Participate
Discussion actively in
Discussion
on water
minimizati
on
techniques
LO3 STORE STARCH DISHES
Observe Self-paced/ Read info Answ Compa CBLM ½
hygienic Modular sheet 9.4- e self re Hygieni hour
h dlimh 1 observe sheck answer c s
and hygienic 9.4-1 with handli
storing handling answer ng and
starchy and key to storing
priduct storing 9.4-1 starchy
starchy produc
product t
Lecture/ Participate
Discussion actively in
Discussion
on abserve
hygienist
handling
and
storing
starchy
product
Participa Self-paced/ Read info Answ Check CBLM ½
te and Modular sheet er self you Priciple Hour
practice 9.4+2 check answer and s
storing Principles 9.4-2 with practic
pstarchy and answer e of
product practice of key on storing
storing 9.4-2 starchy
starchy produc
product t
Date developed
Date Revise
Developed by
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
Lecture/Discussion Participate
actively in
Discussion
on Principled
and practice
of storing
starchy
products
Lecture/Groupp Participate
discussion actively in
Discussion
on Culinary
team related
to handling
and storage
of starchy
product
CRONASIA FOUNDATION COLLEGE, INC.
Andres- Dizon Building, Pioneer Avenue, General Santos City
Telephone No. (083) 554-6323
Lecture/ Participate
Discussion actively in
Discussion on
Waste
minimization
technique and
environmental
consideration
to specific
relation to
vegetables,
eggs and
starch dishes
C. ASSESSMENT PLAN
Written test
Demonstration
Oral questioning
D. TEACHERS SELF REFLECTION OF THE SESSION
The CBLM is very effective according to the feedback of majority of the
student.
Some students are relatively slower than the others
The teacher needs to provide more guidance
Giving an extre assignment for slower students can be done.
CBLM
HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL
Welcome!
The unit of competency. "Prepare Starch Dishes" is one of the competencies
of COOKERY NC II, it contains knowledge, skills and attitudes required for
the course. It is one of the specialized modules of National Certificate Level
(NCII)
The module, "Prepare Starch Dishes", contains training materials and
activities related to Perform Mis’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.
A Certificate of Achievement will be awarded to you after passing the
evaluation; you must pass the Institutional Competency Evaluation for this
competency before moving on with the next competency You need to
complete this module before you can perform the next module. Prepare
poultry and game dishes
RECOGNITION OF PRIOR LEARNING
(RPL/RCC)
You may already have some of the most of the knowledge and skills covered
in this learner's guide because you have:
List of Competencies
No. Unit of Competency Module Title Code
1. Clean and maintain kitchen Cleaning and TRS512328
premises maintaining
kitchen premises
2. Prepare stocks, sauces and Preparing stock, TRS512331
soup sauces and soups
3. Prepare appetizers Preparing TRS512381
appetizers
4. Prepare salads and dressing Preparing salads TRS512382
and dressing
5. Prepare sandwiches Preparing TRS512380
sandwiches
6. Prepare meat dishes Preparing meat TRS512383
dishes
7. Prepare vegetables dishes Preparing TRS512384
vegetables
8. Prepare egg dishes Preparing egg TRS51235
dishes
9. Prepare starch dishes Preparing starch TRS512386
dishes
10. Prepare poultry and game Preparing poultry TRS512333
dishes and game dishes
11. Prepare seafood dishes Preparing sea food TRS512334
dishes
12. Prepare dessert Preparing desserts TRS12335
MODULE DESCRIPTOR:
This module deals with the skills and knowledge required in preparing and
presenting starch dishes such as pasta and noodles
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 side dishes
14. Factors in plating dishes are observed in presenting poultry and game
dishes
15. Starch are stored at the correct temperature
16. Optimum freshness and quality is maintained in accordance with
enterprise storing techniques and procedu
res
17. Quality trimmings and other leftovers are utilized where and when
appropriate
18. Starch is stored in accordance with FIFO operating procedures and
storage of starch requirements
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(L01)
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 10
enterprise and legislated requirements
Conditions
The students/trainees must be provided with the following:
EQUIPMENT SUPPLIES & LEARNING
MATERIALS MATERIALS
LCD Projector Long pasta Manuals
(optional for lecture) Short pasta Books
Overhead projector Designer pasta Video (CD)
( Optional for Dries stuffed
lecture) pasta
Television and Flat pasta
multimedia player Long and plat
Whiteboard with Noodles -wheat
marker and erase noodles
Applicable s -egg noodles
equipment as Rice noddles
prescribed by
training regulation
Date developed
Dated revised
Developed by
Electric gas or Cellophane
induction ranges
Oven, including
combi ovens
Microwaves
Grills and griddles
Deep fryers
Saladmaker
Food processors
Blenders
Mixers
Aiccors
Pans
Utensils
Tilting fry pan
Streamers
Baines Marie
Mandolin
TOOLS
- Pots and pans
- Bowls and
plastic wrap
- Aluminum foil
- Measuring
cups
- Weighing
scales
- Cleaning
materials and
linen
- Tea towels
serviettes
- Tables cloth
- Apron
- Uniforms
- Hair restraints
METHODOLOGIES:. ASSESSMENT METHODS:
-Lecture. - Direct Observations
-Film viewing. - Written or oral questions
- Review of portfolio of evidence
Date developed
Date revised
Developed by
Learning Activities Special Instruction
Read information sheet 9.2-1 on I’m this Learning Outcomes you shall
Cooking methods of pasta learn how to present starch dishes by
knowing the Cooking Methods of pasta
Answer self-Check 9.2-1 Compare answer with the answer key. You
are required to get all answer correct. If
not, read the information sheet against to
answer all question correctly.
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, unstick 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..
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 1 1/2 minutes to cook after the water returns to a boil.
The following procedures can be used for quantity cookery. (Gisslen, p. 661).
1. Boil
2. 212°F (100°C)
3. Al dente
4. Pasta method
5. Blanch
TASK SHEET 9.2-1
Title: VOOKING METHODS OF PASTA
Performance Objective: Given Cooking method of pasta, you should be
able to cook pasta and ensure optimum quality using appropriate cooking
Method
Supplies/Materials: Spaghetti Pasta, Oil, Water, Salt
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.
Toss the pasta with a small amount of oil boil keep in from
sticking ?
Serve pasta place the desired number of portion in a china
cap and immerse in simmering water to reheat, Drain,
plate, and add sauce?
Clean the area
Information Sheet 9.2-2
Learning Objectives:
After reading this INFORMATION SHEET, YOU MUST be able to select
sauces and accompaniments appropriate to starch products.
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
Shaped pasta pair well with all kinds of sauces, but especially those with
texture, pieces of meat, vegetables, or bean are captured in the creviees of
the pasta and nestle in the twist. The shapes also add some whimsy to the
plate.
Short, tubular pasta gonwell with sauces that are 1hink or chunky. Keep
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 sauce to cling too.
Long, thin dried pasta such as capellini, spaghetti, or linguine, marry beat
with olive oil based sauces. These long espanses 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 sauce and
ragùs
COOKING PASTA TECHNIQUES
Matching type: Match the corresponding answer by writing the letter on the
space provided.
Learning Objective:
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
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
•If storing sauced pasta, eat within 1 to 2 days to prevent the pasta from
absorbing too much sauce
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.
ASSESSMENT METHOD
Practical demonstration
Direct Observations
Oral questioning
Performance Criteria Checklist 9.2-3
Job sheet 9.2-3
PREPARING A STARCH DISHES
CRITERIA Yes No
Did you?
Wear proper PPE, such as chef’s jacket, skull cap, hairnet and
clog
Observe proper safety instruction in a kitchen? ✓
Prepare all necessary tools and materials? ✓
Cook pasta using boiling method till “al dente” ? ✓
Prepare pa pasta dishes using spaghetti pasta? ✓
Store cooked pasta? ✓
Prepare dish using spaghetti pasta ? ✓
Clean the area ? ✓
Qualification COOKERY NC II
Oral Questioning
Observation
Written ter
The evidence must show that the trainee…
Cooking 10 10 30%
methods of
pasta
Matching 2 8 10 30%
sauces to
pasta
Logical and 10 10 20
time efficient
work flow
TOTAL 18 10 12 40 100%
WRITTEN TEST
Read the Direction Carefully:
I. FILL IN THE BLANKS
Complete the statement by writing the correct answer In the space
provided.
III. IDENTIFICATION
11. Cleanliness
12. 6 or 7 days
13. 13 4 to 5 days
14. Refrigeration
15. Bacillus cereus
General Instruction:
Given the necessary cooking tools, ingredients and equipment, you are
required to cook pasta in accordance with accepted
institutional/industry standard. (allotted time 20 minutes)
Specific Instruction: