Module Title: PREPARE CEREAL AND STARCH DISHES – Perform

Mise’en Place

INTRODUCTION

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.

COMPETENCY

LO1 Perform Mise’en Place TLE_HECK10ED-If-5

DURATION: First Quarter Week 5

OBJECTIVES:

At the end of this module, the learners are expected to meet the following
learning outcomes:

1. Identify tools and equipment needed in preparing cereals and starch

dishes;
2. Distinguish starch properties and reactions; and
3. Discuss the nutritional significance of noodles and pasta.

CONTENT: PREPARE CEREAL AND STARCH DISHES

A. Tools and Equipment Needed

B. Sources of Starch
C. Classification of Starch
D. Starch Properties and Reaction
E. Nutritional Significance of Noodles and Pasta PRE – TEST
 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.

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Blending Fork Rubber Scraper Strainer

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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.
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.

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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.

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Butcher Knife Channel Knife
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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
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.
3. 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:amyloseand amylopectin.

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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.
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 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.

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.
3. Retrogadation
It is 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.
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.

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.

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
➢ Niacin

Dried Noodles and Pasta

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