LM -Cookery Grade 10

LESSON 2 PREPARE CEREALS AND STARCH

Cereals are usually starchy pods or grains. Cereal grains are the most
important group of food crops in the world named after the Roman
goddess of harvest, Ceres. Rice, wheat and corn are the three most
cultivated cereals in the world. Starch on the other hand, exists in nature
as the main component of cereals and tubers. In manufactured and
processed foods, it plays an obvious role in achieving the desired viscosity
in such products as cornstarch pudding, sauces, pie fillings, and gravies.
Starch is the second most abundant organic substance on earth. It is
found in all forms of leafy green plants, located in the roots, fruits or grains.
Many of the food staples of man throughout the world are basically starchy
foods, such as rice, corn, cassava, wheat, potato and others. Starch is the
source of up to 80% of calories worldwide. Besides this significant role,
starches have been used in food manufacture, cosmetics,
pharmaceuticals, textiles, paper, construction materials, and other
industries.
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.

Learning Outcome 1 Perform Mise’en Place (Week 5)

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.
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.

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3. Wire whip – used for beating egg whites, egg yolk, creams and
mayonnaise.
4. Wooden spoon – used for mixing creams, butter, and for tossing
salads.
5. 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.
6. 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.
7. Rubber scraper – used for scraping off mixtures of butter, sugar,
and egg from the sides of the mixing bowl.
8. Strainer – used for separating liquids from fine or solid food
particles, such as coco cream from coconut and tamarind extract.
9. Tongs – used for handling hot foods.
10. Measuring Cups – used for measuring dry and liquid ingredients
11. Measuring spoon – used for measuring dry and liquid ingredients
which require a little amount
12. Sauce pan and pots – used for cooking meat and fish dishes with
gravy and sauce.
13. Kettle and rice cooker – used for cooking rice and other foods.
14. Pressure cooker – used for tenderizing or cooking meat, chicken,
and other grains or legumes, such as mongo and white beans in
lesser time..
15. Double boiler – used for preparing sauces which easily get
scorched when cooked directly on the stove.
16. Steamer – used for cooking food by steaming.
17. Colander - a perforated bowl of varying sizes made of stainless
steel, aluminum or plastic, used to drain, wash, or cook ingredients
from liquid
18. Canister - a plastic or metal container with a lid that is used for
keeping dry products
19. Butcher knife – used for cutting, sectioning, and trimming raw
meats
20. Channel knife – a small hand tool used generally in decorative
works such as making garnishes.

Sources of Starch
The parts of plants that store most starch are seeds, roots, and tubers. Thus,
the most common sources of food starch are:

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• cereal grains, including corn, wheat, rice, grain, sorghum, and oats;
• legumes; and
• roots or tubers, including potato, sweet potato, arrowroot, and the tropical
cassava plant (marketed as tapioca)
Common Source of Manufactured Food Starch
1. corn
2. potato
3. Tapioca (cassava)

Starches are named after its plant sources

• corn starch from corn
• rice starch from rice
• tapioca from cassava

Classification of Starch
1. Native or Natural Starch refers to the starches as originally derived
from its plant source.
2. Modified Starches are starches that have been altered physically
or chemically, to modify one or more of its key chemicals and/or
physical property.
3. Purified starch may be separated from grains and tubers by a
process called wet milling. This procedure employs various
techniques of grinding, screening, and centrifuging to separate the
starch from fiber, oil, and protein.

Starch Composition and Structure

The Starch Molecule
Starch is polysaccharide made up of hundreds or even thousands of
glucose molecules joined together. The molecules of starch are two
general types, called fractions: amylose and amylopectin.
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. A gel is rigid to a
certain degree and holds a shape when molded.

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Amylopectin has a highly branched, bushy type of structure, very

different from the long, string-like molecules of amylose. In both, amylose
and amylopectin, however, the basic building unit is glucose. 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.
Most natural starches are mixtures of the two fractions. Corn, wheat, rice,
potato, and tapioca starches contains 24 to 16 percent amylose, with the
remainder being amylopectin. The root starches of tapioca and potato are
lower in amylose content than the cereal starches of corn, wheat, and
rice.
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. The
starch molecules are systematically structured in the granule to form
crystalline-like patterns. 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. 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.

Composition of Starch
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

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1. Muhrbeck, P. and A.-C.Eliasson. 1987. Influence of pH and ionic strength on the viscoelastic properties of
starch gels- a comparison of potato and cassava starches. Carbohydrate Polymers 7: 291-300.

Starch Properties and Reactions

1. Gelatinization.The sum of changes that occur in the first stages of
heating starch granules in a moist environment which includes swelling
of granules as water is absorbed and disruption of the organized
granule structure.
2. Viscosity. The resistance to flow; increase in thickness or consistency.
When the newly gelatinized starch is stirred, more swollen granules
break and more starch molecules spill causing increase in viscosity or
thickness.

Changes in Gelatinization of Starch

• hydration and swelling to several times original size

• loss of birefringence
• increase in clarity
• marked, rapid increase in consistency and attainment of peak
• "dissolution" of linear molecules and diffusion from ruptured granules.
• with heat removal, retro gradation of mixture to a paste-like mass of gel.

The type of sugar influences the temperature and rate of

gelatinization. The effect of sugar is attributed to competition for
water. It was observed that sugar actually interacts with the
amorphous areas of the starch granules.
Different Sweeteners Added to Starch Gel Preparation.
• honey
• molasses
• panutsa or granulated sugar

3. Retrogadationis the process in which starch molecules, particularly

the amylose fraction, re-associate or bond together in an ordered
structure after disruption by gelatinization; ultimately a crystalline order
appears.
4. Syneresis. Oozing of liquid from gel when cut and allowed to stand
(e.g. jelly or baked custard). The oozing of liquid from a rigid gel;
sometimes called weeping.

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This reaction occurs in all kinds of gels:

• puddings
• jellies
• custards
• gelatin
• agar
5. Dextrinization. It is the process of forming dextrin. Dextrins – are
partially hydrolyzed starches that are prepared by dry roasting. In home
kitchens, dextrinization is achieved by toasting flour for polvoron, rice
flour for karekare sauce, and bread slices for breakfast.
6. Hydrolysis Starches undergo hydrolysis during cooking or processing
and during storage of food where a chemical reaction in which a
molecular linkage is broken and a molecule of water is utilized.
a. Prolonged heating of starches with acid will promote
hydrolysis. This can happen when cooking an acidic food,
such as: Pineapple pie resulting in reduced viscosity or
firmness of the pie filling.

Functional Properties of Starches

Starch plays various roles in food, a typical multi-tasker
1. Thickeners in gravies, sauces and pudding. It absorbs water and
become a gel when cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers– its ability to trap oils and fats, which absorb flavoring
substances more efficiently.
Starches – are added to processed meats (luncheon meats, hot
dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat
substitute. The quality characteristics of the starch itself depends upon
which role or function it was used.
Cereal. Cereal is any grain that is used for food. Grains especially
whole grain are not just empty calories. These are very valuable and can
contribute a great deal to our health. You should include at least four
servings from this food group each day.
Cereal-processed food:
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• A whole grain cereal is a grain product that has retained the

specific nutrients of the whole, unprocessed grain and contains
natural proportions of bran, germ and endosperm.
• Enriched cereals are excellent sources of thiamine, niacin,
riboflavin, and iron.
• A restored cereal is one made from either the entire grain or
portions of one or more grains to which there have been added
sufficient amounts of thiamine, niacin, and iron to attain the
accepted whole grain levels of these three nutrients found in the
original grain from which the cereal is prepared.
Cereals provide the body with:
• Carbohydrates
• Protein
• Fat
• Vitamins
• Minerals
• Water
• Cellulose or roughage
Nutritional Significance of Noodles and Pasta or Alimentary Paste
The physiological function of noodles and pasta will
depend on its starch and other constituents. Since it is
basically a starchy food, the nutritional significance
discussed for starches also applies. In addition to
starches, including resistant starches I (RS), noodles
and pasta may contain other fibers and some proteins
and fat as well.

Nutritive value:

• Water
• Protein
• Fat
• Carbon
• Calcium
• Phosphorous
• Iron
• Thiamin
• Riboflavin
• Niacin

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Dried Noodles and Pasta

 Macaroni • Miki
 Spaghetti • Chicken Mami
 Pancit Canton • Linguini
 Bihon • Lasagňa
 Sotanghon
 Miswa

Learning Outcome 2 Prepare and Cook Starch and Cereal Dishes(Week

6)

One of the properties of starch is viscosity which is the resistance to

flow of starch and modified starch paste. In the preparation and cooking of
starch and cereal dishes, factors affecting starch paste viscosity and
starch gel strength should be considered.

Factors Affecting Starch Paste Viscosity and Starch Gel Strength

• Stress or other factor. Stirring Amount and Type. This is a gelatinized
cornstarch dispersion that is likely to break; the granules broke apart
due to stirring.
• Kind and Amount of Starch. Certain type of starch will influence the
characteristics of the starch paste viscosity and gel strength. Generally
speaking, with "native starches" the greater the amount of amylopectin
the more viscous the starch paste, whereas, the greater the amount of
amylase, the firmer the gel is (greater the gel strength).
• Heating rate. The faster starch-water dispersion is heated; the thicker
it will be at the identical endpoint temperature.
• Endpoint Temperature
 Each type of starch has a specific endpoint temperature at which
it will undergo optimum gelatinization.
 Incompletely gelatinized starch will not attain optimum starch
paste viscosity or gel strength.
 Over gelatinization results in decreased starch paste viscosity
and gel strength because the swollen granules fragmented with
stirring and/or imploded due to the extensive loss of amylase
from the granule.

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• Cooling and storage conditions

 If cooled too fast, the amylase will not have time to form the vital
micelles necessary for the three dimensional structure.
 If cooled too slowly, the amylase fractions will have a chance to
align too much and become too close together and the liquid
portion will not be trapped in the micelles. In both instances there
will be weeping and syneresis (the contraction of a gel
accompanied by the separating out of liquid.).

• Ingredients added (acid, enzyme, sugar, fat and emulsifiers

a. Addition of acid or enzyme can also cause dextrinization (the
process of forming dextrins).
 Dextrin – a pale powder obtained from starch, used
mainly as an adhesive.
 In making kalamansi pudding or pie, if the juice is added
early in the gelatinization process, dextrinization of the
starch will occur resulting in decreased viscosity and gel
strength.
 Sugar will delay or inhibit gelatinization of starch.
 Starch pudding with excess sugar will be less viscous or
form less firm gel.
 A cake may collapse as the structural contribution of
starch is delayed or inhibited.
 Decreased starch paste viscosity and gel strength
because the sugar added to water won‘t be available for
gelatinization. The kind of sugar used also affect
viscosity.
 Fat and surfactants, will serve to ―waterproof‖ the
starch granules so that water will not penetrate as readily
during the gelatinization process.

Functions of Starch and Application in Filipino Dishes

Functions of Type of Food Recipes
Starch Preparation

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Thickening Sauces, Gravies, Pie Sauces: Sweet sour, lechon,

fillings and soups lumpia, kare-kare, palabok
Pie filling: mango, buko, apple,
pineapple
Soups: Arrozcaldo, cream
soups.
Gelling Puddings, kakanin Bread pudding, majaBlanca,
sapin-sapin, kutchinta, cassava
bibingka
Binding and Meat loaves and meat Luncheon meat, hot dogs,
filling emulsions Vienna sausage, chicken
nuggets, chicken balls, Ukoy,
tempura
Stabilizing Beverage, syrup, salad Chocolate drinks, fruits drinks,
dressing yogurt drinks, cooked
dressings
Moisture Cake fillings, candies Cake rolls, cream fillings
retaining
Coating or Breads, confectionery, Pan de sal, Biscuits, candies,
ducting pastries espasol
Diluent Baking powder, Cupcake

Coloring Toasts, bread crumbs Polvoron, Lechon sauce,

Kare-kare sauce, breadings

Common Problems in Starch Cookery

1. Thinning of Gel. This problem is usually encountered when using
acid or acid ingredients such as lemon or vinegar.
2. Weak Gel. Weak gel results if there is too much liquid in relation to
the starch
3. Skin Formation. Skin formation is due to loss of water from the
starch and protein molecules near the surface of the mixture. To
reduce this problem, cover container of the starch gel with a
waterproof cover.

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4. Scorching. This can be avoided by temperature control and constant

stirring so the starch granules do not settle at the bottom of the
cooking pan.
5. Raw Starch Flavor. This is due to ungelatinized starch.

Principles in Cooking Cereals

In cooking all cereal products, the following points should be observed:
1. Use a double boiler.
2. Observe carefully the correct proportions of cereal, water and salt.
3. Cook at boiling temperature (212° F.).
4. Watch the time by the clock, and always cook the full time prescribed,
preferably longer.
5. Serve attractively.
6. Improper cooking and poor serving are largely responsible for
unpopularity of cereal foods.

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.

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Basic Principles in Preparing Pasta

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.

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Flavored 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 flavored pasta is spinach noodles that are
green. Follow the package directions for cooking flavored pastas.

Cooking Time Depends on the Shape

It is important to be familiar with different shapes of pasta so
cooking times can be adjusted. The larger and fuller the pasta shape, the
longer the cooking time. Most pasta recipes specify cooking times for pasta
cooked al dente, tender but firm. Al dente is an Italian phrase that means
―to the tooth.‖ Some of the pasta shapes and cooking times are
shown in the ―Cooking Chart for Various Pasta Shapes.‖ Just seeing
this chart helps to emphasize how important it is to follow the recipe
and cook pasta the right way.

Pasta Gets Bigger and Heavier when Cooked

Generally, pasta doubles or triples in weight when it is
cooked. Likewise, the volume increases 2 to 2 ½ times during cooking.

Follow the Recipe

The general rule for cooking pasta in boiling water is for 1

pound of pasta, use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon
of oil. For 100 servings of spaghetti, 6 gallons of water, 2 tablespoons of
salt, and 2 tablespoons of oil are needed to cook 6 pounds of dried
spaghetti.

When pasta is to be used as an ingredient in a recipe

that will be cooked more, like macaroni and cheese, it should be slightly
undercooked. This means reducing the cooking time by about 2
minutes. Pasta that is not cooked enough is tough and chewy. Pasta
that is overcooked is soft and pasty. When overcooked pasta is
combined with a sauce, it often breaks apart. Handle pasta the right way
after it is cooked. Like most foods, pasta is best when it is cooked and
served right away. However, it is sometimes necessary to cook it ahead
and hold it until time for service.

Suggestions for Holding Pasta

To serve immediately Drain, add sauce, and serve.
To hold for a short time for Drain, toss with a small amount of oil to
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service later prevent sticking, cover, and hold in warmer.

Cook pasta a day ahead so it will be chilled
when combined with the other salad
ingredients. Do not combine hot pasta with
cold ingredients. Drain and cover with cold
To serve as part of a salad water just long enough to cool. The pasta
does not need refrigeration for a short time, it
is cooled in the water. When pasta is cool,
drain and toss lightly with oil to prevent
sticking or drying out. Cover and refrigerate.
Drain and cover with cold water just long
enough to cool. When pasta is cool, drain and
toss lightly with oil to prevent sticking or drying
To cook a day ahead for
out. Cover and refrigerate. When it is time to
service in a heated dish
use the pasta, immerse it in boiling water until
just heated through. Drain immediately and
use according to
the recipe. The pasta should not be cooked
more, just heated to serving temperature.
To use in a cooked dish Slightly undercook the pasta.

Learning Outcome 3 Present Starch and Cereal Dishes(Week 7)

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. 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.

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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.
PLATING AND PRESENTING PASTA DISHES

Learning Outcome 4 Store Starch and Cereal Dishes(Week 8)

Introduction
Proper storage of food is very crucial in keeping food safe because
the manner and temperature of storage will affect the food‘s susceptibility to
bacterial growth, other contaminants, and infestation. Storing food will not
improve its quality, it will only delay the rate of deterioration, and thus, the
proper period of storage should also be observed.

FIFO (First In, First Out) in storing food is very important. Though it
is a long-time method in store-keeping where the first food stored should
be the first food to be out from the storage it is high time to make it a habit
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or put into practice. Write the expiry date, date received and date of
storage to the food package and regularly check the expiration date.

How to Store Pasta Noodles

Pasta is stored in airtight containers.
Pasta noodles are usually sold dry at the grocery store, allowing
you to store them with other staples in your pantry. Dry noodles have a
long storage life when properly packaged. Improper storage causes the
pasta to become moist, which leads to mildew. Even without moisture,
pasta can become stale if it's not stored correctly. Proper storage ensures
your pasta to always taste its best.
1. Dry Pasta
• Remove the pasta from the store packaging if the noodles come in a
box or other non-airtight container.
• 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.
• 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 prevent loss of flavor. Store dried egg noodles for up to six
months.
Dried pasta need not to be refrigerated. It can be stored on the shelf
in an airtight container in a dry area that is not exposed to extreme
temperature. Dried pasta can be stored indefinitely and still be safe to
eat but the USDA recommends storing dried pasta for no more than two
years to obtain the best quality. Some manufacturers will stamp their
packages with a "best if used by" date, which indicates that the flavor,
color and nutritional value may be affected if used beyond that date.

2. Cooked Pasta
• Pour the noodles into a colander. Allow as much moisture as possible
to drain. Noodles left in standing water become overly soft and mushy.
• 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.
• Place the pasta in a tight-sealed container. Store in the refrigerator for
three to five days.
• Cooked pasta can be stored unsauced in an airtight container and
refrigerated for 4 or 5 days. The sauce should be refrigerated separate
from the pasta and can be stored for 6 or 7 days. This prevents the
pasta from soaking up too much flavor and oil from the sauce, which

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causes the taste of the pasta to be drowned out. If the pasta is stored
together with the sauce, it should be eaten within 1 or 2 days to limit
the amount of sauce that is absorbed. If cooked pasta is not going to
be used within the suggested time period, it should be frozen and then
it can be stored for approximately 3 months. Frozen cooked pasta
should be thawed in the refrigerator and not on the kitchen counter.

To store, cook the pasta as you normally would and then rinse with cold
water and allow it to drain well.
Add a small amount of
olive oil or butter to help
prevent the pasta from
clumping together while it
is stored. Use only
enough oil or butter to
lightly coat the pasta.

To refrigerate, place the

pasta in an airtight plastic
bag or an airtight container
and place in the
refrigerator. To freeze,
place in an airtight plastic
freezer bag and press out
as much excess air as
possible and place in the
freezer.

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If storing sauced pasta, eat

within 1 to 2 days to
prevent it from absorbing
too much sauce.

• When refrigerating or freezing cooked pasta, be sure it is stored in a

well-sealed container so that it does not absorb any odor.
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.

If you have an entire lasagna or

pasta dish to
refrigerate or freeze, it can
be left in the baking dish
and tightly covered
before storing.
The lasagna and baked pasta dishes can be refrigerated for 3 or
4 days or they can be placed in a freezer and kept for approximately 3
months. If frozen, the pasta dish should be thawed in the refrigerator
and not on the kitchen counter.

3. Fresh Pasta.

• Fresh pasta should ideally be used on the same day as manufactured.

This is not always possible, but if it is used within the next two days it
will give adequate results. After this it tends to crack through excess
drying. It must be stored, keep it well-covered in the fridge, to

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minimize the risk of this happening. Frozen filled pastas will keep for
up to three months if held at -18oC or lower.

• Fresh pasta can be stored in the refrigerator for 2 or 3 days. If the

pasta will not be used within that time, it can be frozen and stored in
the freezer for 2 to 3 months. Homemade pasta can be stored in the
refrigerator for 1 or 2 days or frozen for 2 to 3 months. Homemade
pasta can also be allowed to dry thoroughly and then placed in a
plastic bag or airtight container. The length of time it will take to dry
will vary depending on the type of pasta and its size, shape and
thickness. If dried completely, the pasta can then be stored in a cool
dry place for a couple of months. If you are going to use the pasta on
the same day as it is made, you can allow it to dry on a clean towel for
a couple of hours before you cook it unless it is stuffed pasta. Stuffed
pasta, such as ravioli, should be cooked within half an hour, otherwise
it will begin to discolor and become damp.

If it is not going to be cooked immediately

it should be placed on a lightly floured
towel that is placed on a baking sheet,
sprinkled lightly with flour, and then placed
in the freezer. Once they are frozen they
can be stored in a freezer proof bag or
wrap and then place it in the freezer for 8
or 9 months.

4. 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 pasta.

Tips & Warnings

• Store pasta sauce separate from the noodles, otherwise the noodles will
become mushy.

• You can freeze cooked pasta but it may be too soft once thawed. Use
frozen pasta in baked dishes so the softer texture is not noticeable.

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