This document discusses factors to consider when plating and presenting starch and cereal dishes, as well as storing these dishes. When plating, considerations include practicality, balance, unity, texture, flavor, temperature, and simplicity. Storing starches properly helps preserve quality by keeping foods in airtight, cool, dry conditions and using a first-in-first-out approach. Pasta, flour, rice and other starches each have their own ideal storage methods to maximize shelf life.

1. Presenting and
Storing Starch
and Cereal
Dishes
TLE G-10

3. FOOD PRESENTATION
 Food Presentation is very important part of
dining experience because we eat with our eyes
first.
 This is the secret to bringing the five senses into
the eating experience that satisfies the
costumers/diner.

4. What are the factors to consider
in plating cereals and starch
dishes?

5. •
PRACTICALITY
1. Check the serving sizes of
cereal dishes are accurate.

6. 2. Allow no huge items
to obscure any aspect of
the presentation

7. 3. Ensure that the garnish
and slice correlate.

8. 4. Slices should be
arranged in a way that
they face the client.

9. 2.BALANCE
 Food selection (simple vs. complex) - in
the presentation of cereal and starch
dishes, simplicity is key. Simplicity should
not be mistaken for a lack of creativity or
ability. Repetition should be avoided.

10. Color – it is always important in
food but especially so in its
presentation.
Two or three colors on the plate
are usually more interesting than

11.  Cooking Techniques – a variety of
techniques will automatically add
a variety of texture to the
presentation.

12.  Shapes – avoid combining same
shape in one plate.

13.  Portion Size
Match portion sizes and plates – too small
plate makes an overcrowded jumbled
messy appearance. Too large plate may
make the portions look skimpy.

14. 3. Unity.
1. Strict attention must be paid
to the compatibility of the
food items on the plate.

15. 4. Texture.
This is important in plating as in
menu planning. Texture refers to
those qualities of a food that can
be felt with the fingers, tongue,
palate, or teeth.

16. 5.Flavors
1. One cannot see flavors but it is one
more factor you must consider
balancing colors, shapes and
on the plate.

17. 6.Temperature
Serve hot cereal dish hot on a
plates.

18. 6.Temperature
Fresh herbs are fantastic and very
easy way to add instant visual
interest, color, fragrance and flavor.

19. 6.Temperature
The components of a cereal
dish can be a garnish itself.

20. Direction: Identify the factors to be
considered in plating starch and
dishes being referred to by the
following statements. Write your
answer on the space provided.

21. 1 Serve hot cereal dish hot
on a hot plate
_________________
2. Match portion sizes and
plates.

22. 3. Strict attention must be paid to the
compatibility of the food items on the
plate______________________
4.Check that the serving sizes of cereal
dishes are accurate.
__________________

23. 5.In the presentation of
cereal and starch dishes,
simplicity is a key.
________________

24. Reflection:
Have you tried presenting food
/dishes? What can you say
your experience in performing
the task and what are the
factors you applied in food
presentation?

25. Storing Starch and Cereal Dishes
Food storage is critical in keeping
food safe since the way and temperature at
which it is stored affects the susceptibility of
the food to bacterial growth, other
pollutants, and infestation.

26. Storing food will not increase its
quality; it will just slow down the
rate of degradation, thus the right
storage duration should be
followed as well.

27. FIFO (First in, First Out)
the first food stored should be
the first food removed from the
storage.

28. Techniques for Storing Cereals and Starch Dishes
Pointers to consider to maintain the optimum freshness
and quality of cereals and starch.
 Wheat should be stored in a dry and well-ventilated
store room.
 Flour should be removed from the sacks and store in
wheeled bins with lids.

29. Flour bins should be of a type that can be
easily cleaned.
Because of the fat content, the keeping
quality of oat products needs extra care.
They should be kept in containers with tight
fitting lids and stored in a cool, well-
ventilated store room.

30. Barley needs the same care storage as oats.
Rice, tapioca, and sago should be kept in
tight-fitting containers in a cool, well-
ventilated store room.
Arrowroot is easily contaminated by strong
smelling foods therefore it must be stored in
air-tight tins.

31. How to Store Pasta Noodles
1.Pasta should be stored in airtight containers.
2.Pasta noodles are typically offered dry at the
grocery store, allowing them to be stored with
other pantry essentials. When correctly stored,
dry noodles have a long shelf life. When pasta is
stored incorrectly, it becomes damp, which leads
to mildew

32. A.Dry Pasta
1.Remove the pasta from the store packaging if the
noodles come in a box or other non-airtight
container.
2.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.
3.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

33. B. Cooked Pasta
1.Pour the noodles into a colander. Allow as
much moisture as possible to drain.
Noodles left in standing water become
overly soft and mushy.
2.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.

34. C. Fresh Pasta
Fresh pasta should be used as soon as
possible after it has been made. This isn't always
doable, but it will suffice if utilized within the next
two days. Excessive drying causes it to crack. To
reduce the chances of this happening, it must be
stored in the refrigerator, well-covered. If kept at -
18oC or lower, frozen filled pastas can last up to
three months. It can be stored in the refrigerator for
2 or 3 days.

35. D. 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

36. Objectives
At the end of the module the learners
are expected to:
1. perform mise‘en place;
2. prepare starch and cereal dishes;
3. present starch and cereal dishes; and
4. store starch and cereal dishes.

37. Learning Outcome 1 Perform
Mise’en Place
Tools and Equipment Needed
The success of cooking starch and cereal
dishes depends on the proper tools and equipment
used in the preparation of food. The preparation of
starch and cereal dishes requires the various tools
and equipment below. Each tool must be used
according to its function.

38. 1. Mixing bowl – used when preparing
cake mixture, salads, creams, and
sauces.
2. Sifter – used for separating coarse
particles of flour, sugar, baking
powder, and powdered ingredients to
retain finer textures.

39. 1. Wire whip – used for beating egg
whites, egg yolk, creams and
mayonnaise.
2. Wooden spoon – used for mixing
creams, butter, and for tossing
salads.

40. 1. Slotted spoon – used to separate
solid particles from soup; also for
stirring purposes, such as making
egg white fine in texture for bird‘s
nest soup and mock nido soup.

41. 1. Blending fork – used for testing the
tenderness of meat, combining big
cuts and particles of meat and
vegetables, and for blending other
ingredients with flour.

42. Starch Composition and Structure The
Starch Molecule
Starch is polysaccharide made up of
hundreds or even thousands of glucose
molecules joined together.

43. two general types, called fractions:
1. 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.

44. A gel is rigid to a certain
degree and holds a shape
when molded.

45. Amylopectin has a highly
branched, bushy type of structure,
very different from the long, string-
like molecules of amylose.

46. 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.

47. 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.

48. 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.

49. 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.

50. Potato Cassava Wheat Cornstarch
Moisture,% 19 13 13
Ash,% 0.4 0.2 0.2
Protein, % 0.06 0.1 0.4
Lipid,% 0.05 0.1 0.8
Phosphorus% 0.08 0.01 0.06
Amylose,% 21 17 28
Micrograph
Composition of Starch