tle modules quarter 2

1. Preparing Pasta Grain
and Farinaceous Dishes
Caregiving( Quarter II, Week 2)

2. 21

3. 3
1
At the end of this module, you would be able to;
LO 2. Prepare pasta grain and farinaceous dishes
2.1 identify ingredients according to the given recipe.
2.2 Prepare a variety of pasta grain and farinaceous dishes used
on appropriate technique
2.3 prepare variety of pasta grain and farinaceous dishes used in
appropriate technique.
2.4 Store pasta grain and farinaceous dishes hygienically at the
proper temperature.
In doing this module, please
follow these reminders…
1. Take the pretest before
working or answering the
module.
2. Perform the activities as
suggested.
3. Answer all the exercises.
4. Check your answers
against the Key to Cor-
rection.

4. 2
Direction: Read and analyze the following statements. Select
TRUE if the statement is correct and FALSE if it is incorrect.
_________1.Maccheroni/macaroni – generally the term mac-
cheroni or macaroni refers to a variety of tubular pastas.
__________2.Penne - the word penne means pen which this
pasta resembles because it is quill-like shape.
___________3. Rot de carro—these are like short springs that
are perfect with chunky .
____________4. Lasagne – these are long past sheets, which
are prepared by layering them with meat or vegetable filling and
baked them.
____________5.Raviolini – hese are square pasta pillows usual-
ly stuffed with a spinachricotta mixture
____________6. Spaghetti - arguably, the most famous of all
pasta forms.
_____________7.Linguine - this is thin, slightly flattened pasta
that look like a tongue, thus its name.
____________8. Fettuccini - also known as trenette.
____________9. The following are the ingredients and their pro-
portions when cooking pasta: - 3 liters water - 1 tsp salt - 250
grams pasta
____________10. Adding of oil is advisable since this hinders
the sauce from clinging to the pasta.
19
17
Kto12 Basic Education Curriculum
Technology and Livelihood Education
Caregiving
Prepared by: JENALYN D.FERRER

5. 16 5
3
11. Fettuccini - also known as trenette. Fettuccine is suited to
medium heavy and rich sauces.
12. Tagliatelle - this is slightly wider than fettuccine and it is the
classic partner of the bolognese sauce. It can also be combined
with rich, hearty sauces.
13. Pappardelle - these are very wide ribbons, also called lar-
ghissime, which either could be straight edged or saw- edged.
14. Tagliolini - perhaps one of the thinner ribbons, tagliolini is
usually served with sauce or broth.
15. Penne - the word penne means pen which this pasta resem-
bles because it is quill-like shape. It may be smooth (lisce) or
ridge (rigate) and is available in various sizes.

6. 4
You have learned from the previous module that baked prod-
ucts are not complete without eggs. they are very vital not only
in baking but in very kitchen as well. eggs are the main ingredi-
ents in mayonnaise.
Instructions:: Read each question carefully. If the statement is
correct, write TRUE and if the statement is incorrect, write
FALSE. Write your answer on a separate sheet.
______1. Microwaving – eggs are cooked rapidly in a micro-
wave oven,
______2. Poached eggs are whole eggs that are baked and
served in individual dishes_
______3. Sunny-side up – the egg is cooked until the while is
set and the yolk is still soft
______4. Eggs can be eaten alone or mixed with other ingredi-
ents to form other dishes
______ 5. In cooking over easy, the white part of the egg deter-
mines if egg is cooked.
17
15
Enumeration: Write 5 countries where pasta were originat-
ed. Write at least one recipe of a pasta from your given
country.
Fusilli Lunghi Lasagne
Conchiglie
Farfalle Torrtelli –
Penne Spinach
Tagliolini Pappardelle
Linguine

7. 14
Direction: Choose the appropriate words from the box below to
complete the information needed in the table.
Write your answer in your quiz notebook.
______________1. this long coil-snapped pasta is suited to
chunky sauces.
_______________2.. perhaps one of the thinner ribbons, taglio-
lini is usually served with sauce or broth
______________3. These are flat rectangular noodles that are
pinched in the center to form bowties.
_______________4 This is thin, slightly flattened pasta that
look like a tongue, thus its name
_______________5 The word means pen which this pasta re-
sembles because it is quill-like shape
_______________6. Are ridged shells that are available in a
variety of sizes, with the smallest ones in soups
________________7.These are long past sheets, which are
prepared by layering them with meat or vegetable filling and
baked them.
_______________8. These are square pasta pillows usually
stuffed with a spinachricotta mixture .
______________9. It is made by adding chopped cooked pasta
to the eggs in the pasta dough mixture.
_______________10.These are very wide ribbons, also called
larghissime, which either could be straight edged or saw-
edged.
7
5
Pasta
in Italy, the word pasta means “paste” because pasta is made
from the mixture of wheat flour and water and sometimes egg.
Pasta is made from the dough that has been shaped and
dried.
The term macaroni is oftentimes used. It refers to any dried
pasta made from flour and water. These include spaghetti,
lasagna, elbow macaroni and many other shapes.
East Asian noodles originated in China the spread into neigh-
boring countries
• Korea
• Japan,
• Vietnam,
• Philippines,
• Thailand
• Cambodia
The dough for East Asian noodles can be made from wheat or
rice egg, lye and cereal may also be added to noodles made
from wheat flour in order to give the noodles a different color
or flavor
Arrowroot or tapioca starch is sometimes added to the flour
mixture in to change the texture and tenderness of the noodle
strands.

8. 6
Shapes and Name of Pasta
15
13
1
2
3
4
5
Instructions: Look closely at the pictures. Identify the
name of pasta. Write your answer on a separate sheet.

9. 12
Instruction: Cut from magazines pictures of different pasta
and shapes. Create a colorful Pasta Collage. Use a short
bond paper for your collage output.
9
7
2. Ribbons
• Fettuccini - also known as trenette. Fettuccine is suited
to medium heavy and rich sauces.
• Tagliatelle - this is slightly wider than fettuccine and it is
the classic partner of the bolognese sauce. It can also be
combined with rich, hearty sauces.
• Pappardelle - these are very wide ribbons, also called lar-
ghissime, which either could be straight edged or saw-
edged.
• Tagliolini - perhaps one of the thinner ribbons, tagliolini is
usually served with sauce or broth.
3.Tubes
• Penne - the word penne means pen which this pasta re-
sembles because it is quill-like shape. It may be smooth
(lisce) or ridge (rigate) and is available in various sizes.
The ridges and cavities of this type of pasta make it a per-
fect vehicle for cream and meat sauce.
• Cavatappi - these corkscrews which are larger version of
the fusilli, go well with a variety of sauces which cling the
pasta's ridges and holes
• Maccheroni/macaroni – generally the term maccheroni or
macaroni refers to a variety of tubular pastas. They can be
served with medium and hearty sauces or in soups.
• Rigatoni – these are large, grooved tubes, which go well
with meat sauces, fresh tomato sauces, and vegetable
sauces.

10. 3. Special Forms
• Farfalle – these are flat rectangular noodles that are
pinched in the center to form bowties. Farfelle is excellent
with oil-based sauces, butter sauces, cheese sauces and
tomato-based sauces that are trapped within the folds.
• Conchiglie – are ridged shells that are available in a vari-
ety of sizes, with the smallest ones in soups; the middle-
sized ones, with sauces; and the largest ones, stuffed.
These are suited to tomato, meat, and butter sauces.
• Orecchiette – so-called because they resemble little ears;
orecchiete is traditionally hand-made from eggless pasta
dough. It is usually served with vegetable sauces, thick
sauces, soups, and ragu.
• Fusilli corti – these are like short springs that are perfect
with chunky sauces and vegetable sauces that wrap
around their shape.
• Route de carro – these cartwheels, which originate from
Sicily, are a good match with vegetable sauces, meat, and
cheese sauces that are trapped within their ―spokes‖.
•
5. Stuffed pasta
• Lasagne – these are long past sheets, which are pre-
pared by layering them with meat or vegetable filling and
baked them.
• Raviolini – also known as Agnolotti, these are usually
meat-filled but may also be stuffed with other types of fill-
ings.
• Tortelli – these are square pasta pillows usually stuffed
with a spinachricotta mixture and served with a simple
buttered tomato sauce. served with cream sauces or with
broth..
8 13
11
KNOW YOUR KITCHEN PROWESS
Direction: Cut and mount pictures of Mediterranean and
Italian pasta dishes..

11. 10
East Asian noodles originated in China the spread into neighbor-
ing countries
• Korea
• Japan,
• Vietnam,
• Philippines,
• Thailand
• Cambodia
The dough for East Asian noodles can be made from wheat or
rice egg, lye and cereal may also be added to noodles made
from wheat flour in order to give the noodles a different color or
flavor
Storing Pasta
Fresh pasta dough can be stored for 5 days in the refrigerator
and one month in the freezer. Place dough ribbons in an air tight
container between layers of parchment to prevent them sticking.
Dried pasta keeps for 2 years if kept cool and dry.
11
9
6. Colored pasta
• Plain – made from eggs, flour, salt and sometimes, oil, plain
egg pasta remains in a class of its own. It usually accompa-
nies cream sauces, with its color ranging from pale to rich yel-
low.
• Spinach – it is made by adding chopped cooked pasta to the
eggs in the pasta dough mixture.
• Tomato – the color of red pasta is achieved by the addition of
tomato purée or concentrate to the basic fresh pasta recipe
Preparation of pasta
Moist heat preparation
The following are the ingredients and their proportions when
cooking pasta: - 3 liters water - 1 tsp salt - 250 grams pasta
 When cooking pasta use a saucepan large enough for the
pasta to move around. Boil water. Once boiled, stir in the salt
and slowly add the pasta, making sure that all of the noodles
are covered with water. This is to ensure uniform heating of
the noodles. Adding of oil is not advisable since this hinders
the sauce from clinging to the pasta.
Storage of Pasta The storage of pasta depends on whether it
is dried, fresh or cooked. o Dried pasta should be tightly
wrapped and stored in a cool, dry place. o Fresh pasta should be
kept in refrigerator until the expiration or ―used by‖ date. It will
be at its best for about a week and will keep in the freezer for a
month. Fresh pasta is modified-atmosphere packages may last
up to 120 days, but there is an increased risk for microbial con-
tamination because of the long storage time.