Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 4 views

    Lesson 9 Cereals and Starch Dishes Quality of Cereals

    Uploaded by

    Kathlen Arias

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Lesson 9 Cereals and Starch Dishes Quality of Cereals

    Uploaded by

    Kathlen Arias
    4 views27 pages

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    4 views27 pages

    Lesson 9 Cereals and Starch Dishes Quality of Cereals

    Uploaded by

    Kathlen Arias

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 27

    Cereals and Starch

    Dishes (Quality of
    Cereals and Starch
    Dishes)
    PREPARED BY: T. JULIE FLOR B. MEDEQUILLO
    STARCH
    Starch is a carbohydrate
    and a natural component
    of most plants, including
    fruits, vegetables, and
    grains.
    STARCH
    Starch is found in all cereals.
    Wheat, oats, barley, maize, rice,
    tapioca, sago, and arrowroot are
    the most common cereals used in
    cooking, however many
    additional crops are utilized in
    different parts of the world.
    EXAMPLES OF STARCH
    Potatoes
    Bread
    Rice
    Pasta
    Cereals
    QUALITY OF CEREALS
     Cereals are essential for human survival and
    constitute the fundamental components of
    human diets.
     Wheat, rice, and maize account for the majority
    of human food.
     The elements that govern grain quality are thus
    critical in ensuring efficient and long-term food
    production. When choosing grain for a certain
    purpose, grain content and quality are crucial
    considerations.
    GRAIN QUALITY

    Grain quality is a term that


    refers to the quality of grain.
    However, what constitutes
    quality depends on the use of
    the grain.
     Cereals are undoubtedly full of nutrition but
    unfortunately the refining process degrades their
    quality. The degree of milling, polishing and
    refining to some extent decides the nutrient
    content of cereals. Some nutrients are lost during
    food preparation especially vigorous washing,
    soaking and cooking methods, which result in
    the depletion of nutrients on the skin of the
    grains.
    Bran
    The outer layer of the grain
    which is a good source of fiber,
    omega- 3 fatty acids, vitamins
    and dietary minerals.
    Endosperm
    The main or the large
    part of the grain which
    consist mainly of starch.
    Germ
     The smallest structure at the rear part
    of the kernel. Rich in vitamin E, folate,
    thiamine, phosphorous, and
    magnesium. This germ is the
    storehouse of nutrients for the seed
    while germinating.
     Wholegrains contain all three layers
    of grain.
    Sources and Kinds of Starch
    and Cereals
    Wheat - is the most
    common cereal
    produced in the
    western world and is
    grown in most
    temperate regions.
     Oats- are one of the hardest
    cereals. They are either rolled
    into flakes or ground into three
    grades of oatmeal: coarse,
    medium, and fine. Oats are used
    in rolled oats- porridge, oatmeal-
    porridge, thickening soups,
    coating food, cakes and
    biscuits.
    Maize- maize is also known
    as corn, sweetcorn or
    corn- on- the cob and
    besides being served as a
    vegetable, it is processed
    into cornflakes and corn
    flour. Maize yields good oil
    suitable for cooking.
     Rice cereal grass is widely cultivated
    in warm climate for its seeds and by
    products. Rice depends on the
    variety, the length of storage, grain
    size, shape and color, cleanliness or if
    it is free from dirt or foreign
    substances. There are two types of
    rice grain:
    Tapioca is obtained
    from the roots of a
    tropical plant called
    cassava. It is used for
    garnishing soups, milk
    puddings, and other
    native delicacies.
    Common Tools and
    Equipment Used in
    Cooking Starch and
    Cereals
    Steamer- This is
    used for cooking
    food by steaming
    Double Boiler- This is
    used for preparing
    sauces which easily
    get scorched when
    cooked directly on the
    stove.
    Blender- A kitchen
    appliance used to mix,
    puree or emulsify food
    and other substances.
    Oven- A kitchen
    appliance used for
    heating and baking.
    Mise En Place
    What is Mise En Place?

    Is a French culinary phrase which


    means “PUTTING IN PLACE “OR
    EVERYTHING IN ITS PLACE” and
    is used for prepping kitchen
    equipment and food before
    serving.
    What is Mise En Place?

    Is a phrase that also


    references the discipline
    and organization that a
    good chef practices in
    the kitchen.
    BENEFITS OF USING
    MISE EN PLACE WHILE COOKING
     To save time.
     Allows you to easily mix together all
    of the ingredients for cooking or
    baking in a seamless manner.
     Stay organized.
    How to Properly Use Mise
    En Place?
    1. Read the entire recipe.
    2. Prepare your work space.
    3. Prepare the equipment.
    4. Gather ingredients.
    5. Begin cooking.

    You might also like