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Department of Education
Esperanza National High School
Koronadal City Division
I. Objectives:
At the end of the class the student shall:
1. Discuss the factors affecting starch paste viscosity and starch gel strength
2. Enumerate the functions of starch
3. Give example of dried pasta and noodles
II. Subject Matter:
Topic: Functions of starch in a dish
Code: TLE_HECK9-12CD-If-5
Reference: Module in cookery Manual/TG
Materials/ Resources: chalkboard, paper and pen
A. Preliminary Activities:
Prayer
Greetings
Review: Properties of Starch
Motivation: Give me an example of a dish that contain a starch?
B. Lesson Proper:
Activity: Each group will be given a different shapes of pasta and noodles.
Classify each pasta and noodles according to its group
Analysis:
What is the difference between pasta and noodles?
What is the name of the different shapes pasta and noodles?
What kind of dishes can you make of?
Abstraction:
Factors affecting starch paste and viscosity and starch gel strength
1. Thickening
2. Gelling
3. Binding and filling
4. Stabilizing
5. Moisture retaining
6. Coating and ducting
7. Diluent
8. Coloring
Application:
List down a dish that the function of the starch are:
Thickening, gelling, stabilizing and coloring
V. Assignment: