Quarter 1- Module 5 & 6

Prepare Egg, Cereal, and Starch Dishes

CONTENT STANDARD:
The learner demonstrates understanding of core concepts and theories in
cookery lessons.

PERFORMANCE STANDARD:
The learner independently demonstrates core competencies in cookery as
prescribed in the TESDA Training Regulation.

MOST ESSENTIAL LEARNING COMPETENCIES:

Identify an egg’s components and its nutritive value and prepare ingredients
according to standard recipes.

LEARNING OBJECTIVES:
At the end of the lesson, the learners are expected to:

LO 1. Perform Mise’en place;

LO 2. Prepare and cook egg, cereal, and starch dishes;
LO 3. Present egg, cereal, and starch dishes and
LO 4. Store egg, cereal, and starch dishes.

VALUES INTEGRATION: (SOCIAL RESPONSIBILTY)

-Awareness in preparing meals.

Prayer:

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 MODULE 5
Prepare Starch and Cereal Dishes
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.

Learning Outcome 1 Perform Mise’en Place

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.

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.
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 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:

 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

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 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.
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.

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

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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

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.

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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.
This reaction occurs in all kinds of gels:

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  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 kare-kare 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
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  Niacin

Dried Noodles and Pasta

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

Review of Learning Outcome 1

A. Directions: Complete the table by writing the appropriate tool and equipment in
column B to perform the task given in column A. Write your answer in your test
notebook.
A B
1. Used for separating coarse
particles of flour, sugar, baking
powder, and powdered
ingredients to retain finer
textures.

2. Used for cooking meat and fish

dishes with gravy and sauce.

3. Used for cooking food by

steaming
4. Used for tenderizing meat,
chicken, and other grains or
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 legumes, such as mongo and
white beans in lesser time.
5. Used for separating liquids from
fine or solid food particles, such
as coco cream from coconut and
tamarind extract.
B. Directions: Enumerate the different kinds of starch and give its nutritional value
1. ________________________________________________________
2._______________________________________________________
3._______________________________________________________
4._______________________________________________________
C.Give at least three starch properties and reactions and describe it in one sentence.
1. ________________________________________________________
2. ________________________________________________________
3. ________________________________________________________
4. ________________________________________________________
5. ________________________________________________________
REFERENCES:
 Learning and Living in the 21st Century, Rex Bookstore, K to 12 Standards-Based
Assessment; Leonora David-Basbas, Ph. D
 Skills for a Lifetime in TLE 10, Based on K to 12 Curriculum; Jo-Es Publishing House,
Inc., Virginia C. Esmilla-Sercado
 TLE 10 Module
 Internet

Prepared by: Recommended by:

MRS. VILMA M. SARMIENTO MR. WYNDELL S. GASPAN III

Subject Teacher Principal, Basic Education

Checked by: Approved by:

MS. MILA A. CASTRO BRO. HUBERTUS GURU, SVD

Academic Coordinator Director, Basic Education

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