CN#18-NGREDIENTS FOR STARCH AND CEREAL DISHES.pptx

Ingredients for starch and cereal dishes,examples are potatoes,wheat grains,legumes,beans,lentils are also sources of starch.Aside from those also roots and tubers examples are:Potatoes,sweet potatoes,cassava(tapioca) and arrowroot are rich in starch.

1. Good Morning Learners SPEC 2- COOKERY 2 Ms . Julie Anne M. Cabangil

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4. DRILL: 04 Word Trivia PIC AND TELL

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6. Liceria & Co. 04 UNLOCKING OF DIFFICULTIES:

7. Liceria & Co. 04 Motivation :

8. Liceria & Co. 04 Activity : Directions :

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10. Liceria & Co. 04 Objectives At the end of the lesson, the learners are expected to: Enumerate the techniques in preparing pasta before plating . 2. Prepare a homemade pasta and plate it presentably. 3. Emphasize the importance of plating and presenting dishes

11. Liceria & Co. 03 Pasta . is made from grain, one of the basic food groups in a healthy diet that can also include vegetables, fruits, fish, and poultry. It is a good source of energy and can give the body fiber if made from whole grain. This can help with stomach problems and may help lower cholesterol.

12. Liceria & Co. 05 Food plating is the process of arranging and decorating food to enhance its presentation. Improving the presentation of a dish adds value to the dining experience and provides room for a higher mark-up on your food.

13. Liceria & Co. 06 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

14. Liceria & Co. 07 Grains TECHNIQUES IN PREPARING PASTA BEFORE PLATING TECHNIQUES IN PREPARING PASTA BEFORE PLATING 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.

15. Liceria & Co. 08 Plating and Presenting Pasta Dishes

16. Liceria & Co. 04 Assessment: What I have Learned : I have learned that… I realized that… I will apply… ____________

17. Liceria & Co. 04 Assignment: : Directions: At home, prepare a simple pasta dish and plate it presentably. Take a photo and send it to your teacher. Your output will be graded using the rubrics below : 95-100% Correctly follows the procedures in preparing and cooking starch dish and performs the skill without supervision and with initiative and adaptability to problem situations 90-94% Correctly follows the procedures in preparing and cooking starch dish and performs the skill satisfactorily without assistance or supervision. 85-89 % Correctly follows the procedures in preparing and cooking starch dish with minor errors and performs the skill satisfactorily with some assistance and/or supervision. 75-84 % Was not able to follow the procedures in preparing and cooking starch dish and performs the skill unsatisfactorily.

18. THANK YOU AND STAY SAFE