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    Cereal

    Uploaded by

    Shine Kahulugan Lopez
    This document discusses cereal grains and the tools used for cooking starches derived from cereals. It describes the most common cereals like rice, wheat, maize, barley, millet, oats and rye. It notes that cereals are one of the most important food crops and are a staple in many diets. The document also discusses brown rice and the vitamins it contains. Finally, it lists various tools that are used in cooking starches from cereals, including mixing bowls, sifters, spoons, pans and knives.

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    © All Rights Reserved
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    Cereal

    Uploaded by

    Shine Kahulugan Lopez
    119 views2 pages
    This document discusses cereal grains and the tools used for cooking starches derived from cereals. It describes the most common cereals like rice, wheat, maize, barley, millet, oats and rye. It notes that cereals are one of the most important food crops and are a staple in many diets. The document also discusses brown rice and the vitamins it contains. Finally, it lists various tools that are used in cooking starches from cereals, including mixing bowls, sifters, spoons, pans and knives.

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    research for cereal

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    This document discusses cereal grains and the tools used for cooking starches derived from cereals. It describes the most common cereals like rice, wheat, maize, barley, millet, oats and rye. It notes that cereals are one of the most important food crops and are a staple in many diets. The document also discusses brown rice and the vitamins it contains. Finally, it lists various tools that are used in cooking starches from cereals, including mixing bowls, sifters, spoons, pans and knives.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    119 views2 pages

    Cereal

    Uploaded by

    Shine Kahulugan Lopez
    This document discusses cereal grains and the tools used for cooking starches derived from cereals. It describes the most common cereals like rice, wheat, maize, barley, millet, oats and rye. It notes that cereals are one of the most important food crops and are a staple in many diets. The document also discusses brown rice and the vitamins it contains. Finally, it lists various tools that are used in cooking starches from cereals, including mixing bowls, sifters, spoons, pans and knives.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Cereal

    a grain used for food, such as wheat, oats, or corn.


    A staple need of people.
    Usually starchy foods of grains.
    It is the most important group of food crops in the
    world. Cereal is derived from CERES the name of the
    goddess of agriculture and harvest.

    Types of cereal
    Rice
    Probably the most and common and popular
    cereal consumed all over the world. Especially in tropical and
    temperate religions.
    Brown Rice

    It is another variety of rice that is rich in

    vitamin B particularly

    thiamine, riboflavin.

    Maize
    ,,Used as animal feed.
    Corn flakes a flakes came from maize.
    Wheat
    this is a prime cereal in temperate zones.it is the
    main ingredients in foods like bread, biscuits, pastry, cakes
    crackers, pancakes, pies cookies, and doughnut gravy.
    Barley
    this cereal is popular and highly nutrious one
    that is usually for malting, livestock.
    Millet
    Grown widely in Africa and Asia. It is a popular
    in China and Germany and Russia. It is also used in
    alcoholic beverage.
    Oats
    Initially a staple cereal in scot lanch, now it is very
    popular cereals in almost country.
    Rye
    It is an important cereal grown in cold climates. It is
    used for making bread, beer, whiskeys, vodka and animal
    fodder.
    What is starch ?
    Exist in nature as the main component of cereals
    and tubers. It plays an obvious not in achieving the
    desired viscosity in such products such as cornstarch,
    pudding, sauce fillings gravies.

    Sources of starch

    Cereal grain including corn, wheat, rice grains, oats.


    Legumes
    Root of tubers including:
    Potato
    Sweet potato
    Arrow root
    Tropical cassava
    plant (tapioca)
    TOOLS AND EQUIPMENT NEEDED IN
    COOKING STARCH

    1. Mixing bowl used when preparing cake, mixture,


    salad, cream and sauce.
    2. Sifter- used for separating coarse particles of flour,
    sugar, baking powder to retain finer texture.
    3. Wire whip- used for beating egg.
    4. Wooden spoon used for mixing ,cream, butter and
    salad.
    5. Slotted spoon to separate solid particle from soup
    also for stirring purposes.
    6. Blending fork used for testing the tenderness meat.
    7. Rubber scraper used for scraping of mixture of
    butter, sugar and egg from the mixing bowl.
    8. Strainer used for separating solid particle.
    9. Tongs used to holding foods.
    10. Measuring cups used to measuring dry and liquid
    ingredients.
    11. Measuring spoons used to measuring small
    quantity of ingredients.
    12. Sauce pan used for cooking meat with gravy or
    sauce.
    13. Kettle and rice cooking used for cooking rice.
    14. Pressure cooker used for tenderizing or cooking
    meat.
    15. Double boiler used for preparing sauce which easily get
    when cook directly on the stove.
    16. Steamer used by cooking food by steaming.
    17. Colander perorated bowl used to drain.
    18. Canister a plastic or metal used for keeping dry product.
    19. Butcher knife - used for cutting, sectioning and streaming
    row mix.
    20. Chanel knife small hand tool used generally and
    decorating foods such as garnishing.

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