Week 4 and 5 Notes QUARTER 1

Week 5 (Quarter 1) Week 6 (Quarter 1)
CEREALS AND STARCHES Prepare Starch and Cereal Dishes

Cereal is any grain or starchy pod that is used as food. The most
cultivated cereals in the world are rice, wheat and corn. Starches functions into different types of food preparation are
the following:
Starches as the second most abundant organic substance on
earth, starch is found in all forms of leafy green plants, located • Thickener for sauces gravies, pie fillings and soups
in the roots, fruits or grains and source of up to 80% of calories • Gelling for puddings and kakanin
worldwide. • Binding and filling for meat loves and meat emulsions
Seeds, roots and tubers are the parts of the plants where • Stabilizer and emulsifier for beverage, syrup and salad
starches are mostly stored. dressing
The most common sources of food STARCH are cereal grains • Moisture retainer for cake fillings and candies
such as corn, wheat, rice, grain, sorghum and oats; LEGUMES– • Coating and ducting for breads, glazes, icing, toppings and
such as black eyed peas, chickpeas, beans and lentils; and confectionary pastries
ROOTS OR TUBERs such as potato, sweet potato, arrowroot and • Diluents for baking powder
tropical cassava plant which is marketed as tapioca. Corn, • Colouring for toasts and bread crumbs
potato and tapioca cassava are the common source of • Texture modifier for processed cheese and meat products
manufactured food starch. • Fat replacer for salad dressing, dairy products and baked
goods
Food starches depend on its SOURCES and these are native or Common Problems in Starch Cookery
natural starch, modified starches, purified starches and waxy a. thinning of gel due to acid or acid ingredients like lemon or
starches. vinegar;
b. weak gel because of too much liquid in relation to the starch;
a. Native starch originally derived from its plant source and it is c. skin formation due to loss of water from the starch and
made up of two molecules, amylose that contributes gelling protein molecules near the surface of the mixture.;
(gelatinization) characteristics to cooked and cooled starch d. scorching due to high temperature and inconstant stirring;
mixtures that and amylopectin that contributes cohesion, e. raw starch flavour due to ungelatinized starch;
viscosity or thickening properties when a starch mixture is f. synerisis because colloid system breakdown; and runny
cooked in the presence of water. texture because of the low solid content.
b. Modified Starches are starches that have been altered
physically or chemically, to modify one or more of its key Principles in Cooking Cereals
chemicals and/or physical property. When cooking cereals, certain principles should applied to
c. Purified starch may be separated from grains and tubers by a prevent improper and poor quality cooking.
process called wet milling. his procedure employs various
techniques of grinding, screening, and centrifuging to separate a. use a double boiler, observe carefully the correct
the starch from fiber, oil, and protein. proportions of cereal, water and salt,
Waxy starch derived from some natural strains of barley, corn, b. cook at boiling temperature (212 ⁰F),
rice and sorghum. There is an absence of amylose on it that c. always cook the full time prescribed as you watch the time by
makes it less thick and do not produce gel forming properties. the clock, and
Cereal comes from any grains are very valuable and can d. serve attractively.
contribute a great deal to our health. Cereal processed foods It should be cooked “al dente” an Italian term which means
that can be included in our daily food servings are: cooked not too soft but firm to the bite.
Guidelines on Proper and Safe Handling of Food
A. WHOLE GRAIN cereal which contains natural proportions of 1. Undergo training on food safety and obtain medical
bran, germ and endosperm; certificates from the local/provincial/city/municipal health
B. ENRICHED CEREALS that are excellent sources of thiamine, office.
niacin, riboflavin, and iron; 2. Observe proper hand washing technique.
C. RESTORED CEREAL that is made from either the entire grain 3. Wear complete cooking outfit and use disposable gloves for
or portions of one or more grains to which there have been direct food contact.
added sufficient amounts of thiamine, niacin, and iron to attain 4. Observe personal hygiene at all times.
the accepted whole grain levels of these three nutrients found 5. Avoid handling food if you are sick.
in the original grain from which the cereal is prepared. 6. Use separate equipment and utensils for handling raw foods
7. Sanitize all surfaces and equipment used for food
NOODLES AND PASTA which is basically starchy food has its preparation.
physiological function that depends on its starch and other 8. Clean thoroughly the cutting-boards and work areas after
constituents. each use.
9. Protect the kitchen areas and food from insects, pests and
other animals.
10. Maintain the highest standards of sanitation in the kitchen
at all times.

Week 4 and 5 Notes QUARTER 1

Uploaded by

Copyright:

Available Formats

Week 4 and 5 Notes QUARTER 1

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Week 4 and 5 Notes QUARTER 1

Uploaded by

Copyright:

Available Formats

Week 5 (Quarter 1) Week 6 (Quarter 1)

CEREALS AND STARCHES Prepare Starch and Cereal Dishes

You might also like