LESSON Store Starch and Cereal at

1 Appropriate Temperature

Jumpstart

ACTIVITY 1- Keep Me Safe

Direction: Choose the correct way of storing starch and cereals. Write the letter
only on a separate sheet of paper.
1. Rice A. Preserved tightly closed in a cool, dry
place for indefinite shelf life.
2. Corn B. Sun-dried by the farmers by spreading
the food grains on the bare grounds, on
spread polythene or on tarpaulin, bamboo
mat, roadsides or on rooftops to reduce
the moisture content and killed most
infective agents.
3. Tapioca Starch/Flour C. Store in a cool, dark cupboard, away
from direct heat or sunlight.
4. Arrowroot Starch D. Stored under the roof of dwellings,
hanging from the roof timbers or spread
out on a grid in the ceiling where high
temperature due to direct solar radiation
heats up the grains to reduce the moisture
content and may also kill the developing
larvae in the seeds.
5. Potato Starch E. Should be stored in cool dark place-
optimum condition is 60 degrees or less-
for alonger storage
 Discover
Examples of Traditional Grains Storage Practices and Methods

Storage Practices and Description

Methods
1. Solarization The process of heating grain in the sun to kill
insects is called solarization. It is an old age
practice by farmers before storing the grains
and pulses in regions where the outdoor
temperature reaches 20 °C or higher (Chua
and Chou, 2003).
The solarization time is varied based on the
products, the dried grains are chewed to
determine whether the grains are dried to
satisfactory level.
It also normally applies to grain being kept for
food rather than for seed as it may reduce seed
https://ars.els- viability. The stored grains have been sun-
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dried by the farmers involves spreading the
food grains on the bare grounds, on spread
polythene or on tarpaulin, bamboo mat,
roadsides or on rooftops to reduce the moisture
content and killed most infective agents.
2. Open fireplace In most rural farming communities, the
majority of the farmers stored food grains
near the kitchen where the heat and smoke of
burning firewood penetrate to keep the food
grains free from insect pest infestation (Sarangi
et al., 2009).
In the instance where large quantities are
required to be stored, specially raised barns
are constructed; a slow burning fire is lit and
hot air is controlled to allow grains to remain
dry (De Lima, 1982; Sarangi et al., 2009).
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3. Open air/aerial storage The grain dries in the air and the sun until it
is needed by the farmer for consumption or
marketing.
The disadvantage of open-air storage is that
the grain is exposed to the environment and
pests.
The farmers do also hold the unthreshed food
grains tied in more hands under cross
ventilated shade away from rainfall.
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 The unthreshed cereals grains are commonly
stored under the roof of dwellings, hanging
from the roof timbers or spread out on a grid in
the ceiling.

4. Storage bags Short duration storage of food grains in sacks

is widely used in farms, villages and
commercial storage centers.
They usually come in different sizes ranging
from 25 kg bags to 100 kg bags.
Polyethylene storage bags create a highly
efficient, hermetic storage environment for all
crops.
Polyethylene bag is placed inside ordinary
storage bags for an additional layer of
protection to form multi-layer polyethylene
storage bags to ensure water resistant and
https://commons.wikimedia.org/ completely air tight storage condition (Mutungi
wiki/File:Rice_sacks.jpg et al., 2015; Ng'ang'a et al., 2016).
5. Earthen pot-pile -Earthen pot-pile is a variant of earthen
bin/pot made from clay and is used for storage
of small quantities of threshed food grains
ranging from 10 to 50 kg depending on the
capacity of the pots (Fuseini, 2003; Ofor,
2011).
-The earthen pot-pile structure is cylindrical
in shape and made up of different sizes or
capacities usually arranged over one another
at the corner region of the house.
-The pots fit exactly one over another in such
a way there is no gap left to allow for insect
gaining entry into the stored grains, with the
smallest being at the top, covered by an
https://ars.els- earthen lid sealed with thick cloth, mud or
cdn.com/content/image/1- clay and cow dung to ensure proper
s2.0-S0570178319300375- alignment into the opening (Boxall and Gillett,
1984; Kiruba et al., 2006; Oakley and
Momsen, 2007).
6. Bamboo house Bamboo house is a variant of mud house and
made up of bamboo splits joined by carpentry
work. It is used for storing large quantities of
food grains.
The walls made up of bamboo splits are
closely fitted with no gap existing between the
bamboo frameworks.
The walls can be coated with cow dung or
sprinkled with cow urine to prevent insects
and rodents from gaining entry to the product
stored therein.
https://ars.els-
cdn.com/content/image/
 7. Room type structure/local The room type or warehouse structure is
warehouse storage masonry constructed using burnt bricks, mud
or cement blocks with aluminum or iron
roofing sheets used for storing unthreshed
and threshed grains.
The unthreshed grains are sometimes tied in
bundles and heaped on the floor of the
storeroom.
While threshed grains stored in bags are
stacked on pallets on the floor or on dunnage
with space to circulate air around the bags.
However, stored grains are treated with
synthetic insecticide dust to prevent insect
http://www.nzdl.org/gsdl/co infestation.
llect/hdl/index/assoc/HASH
018c/56906d3a.dir/p033.pn

Storage of Starch

STARCH STORING TECHNIQUE

1. Rice Starch/Flour When properly stored, in a tightly covered container

in a cool dry location, white rice flour may last
indefinitely.
2. Cornstarch Cornstarch should be kept covered in a cool dark
place (the pantry) away from moisture. The best way
to store it is in its original container with the lid re-
sealed. As long as it remains dry, it will remain safe to
use since the shelf life of cornstarch is indefinite
3. Tapioca Flour/Starch Should be stored in cool dark place- optimum
condition is 60 degrees or less- for longer storage.
Storing properly in our enameled cans product may
store 10-15 years. Bulk products need to be
repackaged for long term storage.
4. Arrowroot Starch To maximize the shelf life of arrowroot powder store in
a cool, dark cupboard, away from direct heat or
sunlight.
Properly stored, arrowroot powder will generally stay
at best quality for about 3 to 4 years.
To maximize the shelf life of arrowroot powder
purchased in bulk, store in containers with tight-
fitting lids.
5. Potato Starch Potato starch should be preserved tightly closed in a
cool, dry place for indefinite shelf life. Otherwise,
they tend to absorb moisture and odors from nearby
substances.
Store Starch and Cereal Dishes

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 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.

Cookery Manual, Module 2 of 2

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.
Cookery Manual, Module 2 of 2

If storing sauced pasta, eat within

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

Cookery Manual, Module 2 of 2

• 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.
Cookery Manual, Module 2 of 2

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 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.
Source: Cookery Manual, Module 2 of 2

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.