Store Starch and Cereal

Dishes
Prepared by: Group 2 (Rizal)
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 in
your pantry.
Improper storage causes the pasta to
become moist, which leads to mildew.
Proper storage ensures your pasta to
always taste its best.
DRY PASTA
 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.
COOKED PASTA
 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.
The cooked pasta can be stored unsauce in an airtight
container for 4-5 days while the sauce should be
refrigerate so it can be stored for 6-7 days . If the
pasta is stored together with the sauce, it should be
eaten within 1-2 days.
When refrigerating or freezing cooked pasta, be sure it
is stored in a well sealed container so that it does not
absorb any odor.
 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.
 If storing sauced pasta, eat
within 1 to 2 days to prevent it
from absorbing too much
sauce.
 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.
FRESH PASTA
 Fresh Pasta

Fresh pasta should be ideally be used on the same

day as manufactured. It must be stored, keep it
well-covered in the fridge to minimize the risk of
adequate results. Frozen filled pastas will keep for
up to 3 months if held at 18C or lower.
 Fresh pasta can be stored in the refrigerator for 2 or 3
days (frozen and stored for up to 2-3 months)
Homemade pastas can be stored in the refrigerator for
1-2 days or frozen for 2-3 months. The length of time
will take to dry will vary depending on the type of
pasta and its size, shape and thickness. If you're using
it on the same day you can dry it in clean towel.
Stuffed pasta should be cooked within half an hour.
 If it is not going to cooked
immediately, place it in a
lightly floured towel placed
on a baking sheet, sprinkle
with flour then placed in
freezer. They can be stored
for 8-9 months
FROZEN PASTA
 Frozen Pasta

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.
 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.
Techniques in Storing
Starch and Cereals
To maintain the optimum freshness and quality of
starch and cereals, follow the given techniques:
Wheat should be stored in a dry and well-ventilated
store room.
Flour should be remove from sacks and wheeled
bins with lids.
Flour bins should be of a type that can be easily
cleaned.
 Because of the fat content, the keeping quality of oat
products need extra care. They should be kept in containers
with tight fitting lids and stored in a cool, well-ventilated
store room.
Barley needs the same care in storage as oats.
Rice should be kept in tight-fitting containers in a cool,
well-ventilated store room.
Tapioca and sago should be stored as for rice.
Arrowroot is easily contaminated by strong smelling foods
therefore it must be stored in airtight tins.
Thanks for listening!

By: Group 2 (Rizal)