Adm Caregiving 10 Second Quarter
Adm Caregiving 10 Second Quarter
Adm Caregiving 10 Second Quarter
CAREGIVING 10
Quarter 2
PREPARE HOT MEALS -EGG DISHES, PASTA GRAIN
AND FARINACEOUS DISHES
Caregiving– Grade 10
Alternative Delivery Mode
LESSON 1: PREPARE HOT MEALS -EGG DISHES, PASTA GRAIN AND FARINACEOUS DISHES
First Edition, 2020
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TLE
CAREGIVING
Quarter 2 – Module 2:
LESSON 1: PREPARE HOT MEALS
Introductory Message
For the facilitator:
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills while taking into consideration
their needs and circumstances.
In addition to the material in the main text, you will also see this box in the body of
the module:
The hand is one of the most symbolized part of the human body. It is often used to
depict skill, action and purpose. Through our hands we may learn, create and
accomplish. Hence, the hand in this learning resource signifies that you as a
learner is capable and empowered to successfully achieve the relevant
competencies and skills at your own pace and time. Your academic success lies in
your own hands!
This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be
enabled to process the contents of the learning resource while being an active
learner.
What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn in
the module.
1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your
answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.
If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.
We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!
What I Need to Know
This module was designed and written with you in mind. It is here to help you
master the nature of Caregiver. The scope of this module permits it to be used in
many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard
sequence of the course. But the order in which you read them can be changed to
correspond with the textbook you are now using.
What I Know
Activity 1. True or False Direction: Read each question carefully. If the statement
is correct, write TRUE and if the statement is incorrect, write FALSE. Write your
answer in your quiz booklet.
2
PREPARE PASTA, GRAIN, AND
CEREAL DISHES
Pasta is a food made from a mixture of flour, water, and sometimes eggs that
is formed into different shapes (such as thin strips, tubes, or shells) and usually
boiled (Merriam-Webster, 2014).
What’s In
Different
Pasta
Dishes
Different
Grain
Dishes
Different
Cereal
Dishes
https://www.realsimple.com/food-recipes/cooking-tips-
techniques/cooking/cook-pasta
What’s New
Pasta Shapes
There are hundreds of shapes and sizes of pasta with each shape used for
different preparations based on how the sauce will cling, the texture desired, or
how the product will be used. For example:
• Pasta shapes with holes or ridges, such as wagon wheels or rotini,
are perfect for chunkier sauces.
• Thin, delicate pastas, such as angel hair or vermicelli, are better
served with light, thin sauces.
• Thicker pasta shapes, such as fettuccine, work well with heavier
sauces.
• Very small pasta shapes, like alphabet shapes and acini di pepe,
are good for soups.
Flavoured pasta is available in a variety of shapes in both the dried and
fresh forms. Vegetable ingredients are added to pasta to provide both color and
flavor. An example of flavoured pasta is spinach noodles that are green. Follow the
package directions for cooking flavoured pastas.
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
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.
• Replace the lid of the cooking pot to facilitate re-boiling of water.
Remove the lid when the water has boiled. Stir the cooking noodles
once or twice only. Periodically, check if the pasta is cooked.
• Pasta must be cooked until it is firm to the bite it "al dente". This
stage is reached when the pasta can be easily cut by pressing with a
fork against the side of the pan or by actually biting on a strand to be
sure that, the pasta feels firm and chewy.
• For most regular pasta, cooking time is approximately 10 minutes,
but fresh pastaand Asian noodles can take as little as 3 minutes.
• Pasta should be drained immediately before serving using a colander.
• It should never be rinsed in cold water unless it will be used for
making salad.
• Rinsing it will remove its starchy cooking which enables the sauce to
cling to the noodles.
• Pasta should be slightly undercooked if it is to be stir-fried, baked or
added to soup, stew or casseroles.
•
Storage of Pasta
• The storage of pasta depends on whether it is dried, fresh or cooked.
• Dried pasta should be tightly wrapped and stored in a cool, dry place.
• 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 contamination
because of the long storage time.
• Additional ingredients often found in fresh Asian noodles reduce their
keeping time in the refrigerator to days.
• Cooked pasta will keep for to days in the refrigerator and is
easily reheated in the microwave oven under vented plastic wrap or by
placing it in a pot of boiling water for half a minute.
Farinaceous Dishes
• Millet – This is the seed of an annual, gluten-free grass that is widely eaten as
a cereal in Africa and Asia. It is also used as a source of starch.
• Corn – Indigenous to Mexico, corn is one of the most important cereals in the
form of grain, meal, and flour. It is used to make corn bread and hominy, and is
also an important source of starch and cooking oil.
• Wheat – It is the source of the highest-quality bread and baking flour. There are
many different varieties. The durum wheat type is best known in making pasta.
• Oats – native to central Europe, oats are used to make oatmeal and flour, and
are often added to cakes and cookies.
• Barley – Indigenous to the East, barley is used for making malt liquor, as a side
dish similar to rice, and also in soup.
• Masbati rice – Grown in the foothills of the Himalayas, the narrow long-grained
rice is one of the finest. It should be soaked before cooking, and is the best rice
to eat with Indian food.
Risk in the preparation and cooking of starch and cereal dishes and other food
• Food handlers;
• Kitchen facilities;
• Food selection and preparation; and
• Safe temperatures.
Guidelines on proper and safe handling of food
1. Food handlers
• Undergo training on food safety and obtain medical certificates
from the local/provincial/city/municipal health office.
• Observe proper hand washing technique
• Wear complete cooking outfit and use disposable gloves for direct
food contact.
• Observe personal hygiene at all times.
• Avoid handling food if you are sick.
2. Kitchen facilities
• Use separate equipment and utensils for handling raw foods
• Sanitize all surfaces and equipment used for food preparation
• Clean thoroughly the cutting-boards and work areas after each use
• Protect the kitchen areas and food from insects, pests and other
animals
• Maintain the highest standards of sanitation in the kitchen at all
times
• Repair immediately broken but still serviceable kitchen tools,
utensils and equipment to be ready for next use
• Sanitize completely all kitchen utensils especially cups, saucers,
flatware after each use
• Provide for adequate space, proper ventilation and window screens
in the area
• Provide garbage receptacle for proper waste disposal.
Rice
Over half the world’s population relies on rice as a staple food. It has 8
amino acids in balanced proportions. In Asia, where 94% of the world’s rice
is produced, rice is so important that it is a symbol of life and fertility. This is why
rice is sometimes thrown at the bride and groom at a wedding.
Classificationof Rice
• Long-grained rice -is rich in amylase. It absorbs more water and is
gelatinized at a higher temperature. If properly prepared, it retains its
shape well as it swells.
• Medium-grained and Short-grained rice
Short-grained rice is high in amylpectin. It is cohesive and sticky, tends
to split on ends and becomes less distinct in outline.
Corn –Over 50% of the world’s corn is grown in the United States. It is native to
Americas. Fossilized corn pollen grains found near Mexico City have been
estimated to be over 80,000 years old.
Corn classification– Corn is classified according to its kernel type and by its color.
Yellow and white predominate, but there are also red, pink, blue, and black corns
as well as corn bands or stripes.
Cereals in their natural form are nearly indigestible. The hardouter covering of the
seed of these grasses prevents their immediate consumption and can even break a
tooth.
Moist heat preparation: boiling/simmering
• Pre-prep - Whole grains are first rinsed thoroughly prior to cooking to remove
any dirt or insect part.Cooking the grain – the most common method is the
absorption method”. The grain is added to a measurement amount of boiling water.
Salt is added in the ratio of ¼ teaspoon per cup of uncooked grain to provide flavor.
The pan is then covered, and the water is brought back to boil. The heat is then
immediately reduced, and the contents are allowed to simmer (covered) for the
remainder of the preparation time. The steam cooker simplifies the process because
the only step consists of adding the grain, unheated water, and seasoning to the
container, which regulates the temperature as needed to produce perfect rice.
Regardless of which method is used, water is absorbed, after which the rice finishes
cooking through the trapped steam.
• Grain consistency – A pan is used, adding the grain to hot water results in
fluffier product; adding cold water yields a sticker grain. Stirring also affects
stickiness.
The grain is initially stirred only as much as is necessary to disperse it and the
salt evenly in the water. Stirring can be avoided by pouring the grain in a zigzag
fashion over the entire surface of the boiling water for a more even distribution.
• Determine doneness – After the minimum amount of covered cooking time has
passed, the grains are tested for doneness by tasting. The grains should be tender
but should have a slight resistant core. Undercooked grains are difficult to chew
and have a starchy, raw flavor. Overcooked grains may form a mushy, formless
mash. Too much water contributes to stickiness, sogginess, and loss of nutrients,
but insufficient water causes dry, toughened textures, and may even allow the
grain to burn.
• Standing time – Once cooked, the grain should stand for 10-15 minutes. The
standing time allows steam to further separate the granules, creating a light, airy
texture. To further achieve this goal, after removing the saucepan from the heat, a
fork can be used to fluff the grain by gently and quickly forming a pyramid with the
grain in the pan. The fork handle is inserted into the pile in four places, moving it
back and forth each time to create ¼-inch tunnel for steam to escape from the
pyramid. Placing a paper towel flat over the pan and then covering the pan with its
lid allows the paper towel to absorb the rising steam.
Dry grains, freed of their bran and germ, are best kept in airtight wrappings or
containers in a cool, dry area free of rodents, insects, and other pests. Moisture is
the biggest contributor to the deterioration of grains. The relative humidity
in the environment determines the grain’s moisture content, as grains take up
moisture until equilibrium is reached with the atmosphere’s water vapor. Once
opened, packages should be tightly resealed or the grain placed in another airtight
container that will protect it from air or animal invasion. Most grains, when stored
properly, will keep for 6 to 12 months.
Refrigerated
Whole grain should be refrigerated in airtight containers to retard rancidity and
prevent mold growth, which can be caused by moisture. Usually, only whole
and cooked grains are refrigerated. Cooking whole grains will keep up to a week if
they are tightly covered. The best way to reheat grains is in a microwave oven or in
a covered saucepan on top of the range with about 2 tablespoons of water added for
each cup of grain.
Frozen
Cooked whole grain can be frozen for future use if they are tightly wrapped or
placed in airtight containers. Uncooked grains should not be frozen because
freezing alters the protein structure in such a way that any baked products made
from the grain will not rise as high.
What is It
Starch is cooked in many ways. It is primarily used for thickening soups, sauces,
and gravies; and for gelatinizing puddings.
White sauces
The general procedure for making white sauce is to first melt the fat before
thoroughly blending in the flour. Cold milk is then added and blended well with the
starch by constant stirring, usually, with a whisk. A well-prepared white sauce
should be smooth, well-seasoned, and should have an appropriate viscosity for the
type being prepared.
Gravy
The preparation of gravy varies according to the type of dripping used. Dripping
are fats or liquid that accumulates after the meat has been fried, roasted, baked, or
steamed.
Cream soups
A cream soup is based on a thin white sauce also called béchamel sauce mild that
has been thickened with roux, with heavy cream added as a finishing touch. The
solids could either be strained or puréed and returned to the soup. Straining is
done to ensure a velvety-smooth texture. The consistency should be similar to that
of heavy cream.
What’s More
Activity 2.2 KNOW YOUR KITCHEN PROWESS
Direction: Recall any pasta, grain and cereal dish that your family prepares
during especial or ordinary occasion at home. Present the recipe in class.
5 4 3 2 1
Performance Very Needs
Excellent Fair
criteria satisfactory Satisfactory improvement
I. MULTIPLE-CHOICE
Direction: Read each questions carefully. Using a quiz booklet, write
the letter that corresponds to your answer in each question.
______1. Omelet is beaten egg, cooked, and rolled into a cigar shape or
folded into a flat half circle.
______2. In cooking, egg is flipped when the whites are 75% set.
______3. Freezing is the best storage for uncooked grain.
______4.Pasta should be drained immediately before serving using a
colander.
______5. Whole-grain cereal can provide additional fiber.
______6. Cereals are not used to make alcoholic beverages.
______7. Animal feeds are purely made of flour.
______8. Hardboiled egg is cooked for 3 to 4 minutes.
______9. Uncooked grains are tough and may be indigestible.
______10.In cooking pasta, oil should be included when boiling.
Answer Key
LESSON 2
ACTIVITY 1
1.FALSE
2.FALSE
3.FALSE
4.TRUE
5.FALSE
ASSESSMENT Lesson 2
1. D
2. B
3. A
4. D
5. D
TRUE OR FALSE
1.T
2.T
3.F
4.T
5.F
6.F
7.F
8.T
9.T
10. F
References
Books
INTERNET
https://drive.google.com/file/d/0B41NpxO8pu79dEtkeTRwRmx4aGs/view
https://drive.google.com/file/d/0B41NpxO8pu79ZXVFT0JvMFZwTk0/view
Internet www.doc.wa.gov/policies/showFile.aspx?name=610240a1
http://www.fnri.dost.gov.ph/index.php?option=content&Activity=view&id=49
http://www.fnri.dost.gov.ph/index.php?option=com_content&Activity=view&id=88
3 http://kidshealth.org/teen/misc/vitamin_chart.html
http://www.babyzone.com/baby/breastfeeding/nursing-mothers-diet_68248
http://healthtoday.net/Feature/2012/07Jul/SportsNutrition101.aspx
http://www.ndap.org.ph/obesity http://www.philstar.com/health-and-
family/2013/08/06/1055171/18-foods-losingweight-part-1
http://www.fnri.dost.gov.ph/index.php?option=content&Activity=view&id=1094
http://www.pchrd.dost.gov.ph/index.php/2012-05-23-07-46-36/2012-05-24-00-
03- 06/5281-good-nutrition-for-filipino-adults
https://drive.google.com/file/d/0B41NpxO8pu79QmZOa0V5YnpQOG8/view
https://www.realsimple.com/food-recipes/cooking-tips-techniques/cooking/cook-
pasta
http://blog.fatfreevegan.com/2006/12/minicrustless-tofu-quiches.html
http://challengedairy.com/recipes/breakfast-foods/ham-and-broccoli-strata
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