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    Cereals and Starch Cookery g10

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    alcon moist
    This document discusses cereals and starches used in cooking. It defines cereals as grains used for food, like rice, wheat, and corn. Common cereal products are described such as bread, oatmeal, and popcorn. Sources of starch include potatoes, corn, tapioca, and pasta/semolina. Starches are used for thickening, baking, binding, and other cooking purposes. Examples are given of specific starches from potatoes, corn, and tapioca.

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    Cereals and Starch Cookery g10

    Uploaded by

    alcon moist
    49 views26 pages
    This document discusses cereals and starches used in cooking. It defines cereals as grains used for food, like rice, wheat, and corn. Common cereal products are described such as bread, oatmeal, and popcorn. Sources of starch include potatoes, corn, tapioca, and pasta/semolina. Starches are used for thickening, baking, binding, and other cooking purposes. Examples are given of specific starches from potatoes, corn, and tapioca.

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    cereals and starch cookery g10

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    This document discusses cereals and starches used in cooking. It defines cereals as grains used for food, like rice, wheat, and corn. Common cereal products are described such as bread, oatmeal, and popcorn. Sources of starch include potatoes, corn, tapioca, and pasta/semolina. Starches are used for thickening, baking, binding, and other cooking purposes. Examples are given of specific starches from potatoes, corn, and tapioca.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    49 views26 pages

    Cereals and Starch Cookery g10

    Uploaded by

    alcon moist
    This document discusses cereals and starches used in cooking. It defines cereals as grains used for food, like rice, wheat, and corn. Common cereal products are described such as bread, oatmeal, and popcorn. Sources of starch include potatoes, corn, tapioca, and pasta/semolina. Starches are used for thickening, baking, binding, and other cooking purposes. Examples are given of specific starches from potatoes, corn, and tapioca.

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    © All Rights Reserved
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    of 26

    Cereals and

    Starch Cookery

    Limuel S. Trillana, MAEd


    Pretest: Identify the name of the food product shown in the
    picture.
    Pretest: Identify the name of the food product shown in the
    picture.
    Pretest: Identify the name of the food product shown in the
    picture.
    Pretest: Identify the name of the food product shown in the
    picture.
    Key to correction
    1. Spaghetti

    2. Mashed Potato

    3. Steamed rice

    4. Pan de Sal

    5. Oatmeal

    6. Popcorn

    7. Tapioca Pearls

    8. Pinipig Ice Cream


    LO 1: Perform Mise en
    Place

    in this lesson, you are


    expected to:

    1. Identify ingredients used


    in preparing various types of
    starch and cereal dishes.
     Cereals are usually starchy pods or grains. Cereal grains
    are the most important group of food crops in the world
    What are cereals? named after the Roman goddess of harvest, Ceres. Rice,
    wheat and corn are the three most cultivated cereals in the
    world.
    Anatomy of a cereal grain
    Cereal Products
    1. Wheat

     It is one of the most important crops in the


    world. It is a source of protein and dietary
    fiber.  Wheat is mostly used for making bread,
    and other baked goods. Wheat is harvested
    and once it is ripe, it is threshed so that the
    chaff is removed. 
    2. Rice

     Rice is a staple food not only in


    various parts of the Philippines but
    the world as well. It is one of the most
    significant in the cereals list. It is a 
    gluten free meal and you will feel full
    for a long time after having it.
    3. Oats

     Oats or oatmeal is one of the cereals


    that is usually consumed as
    porridge. They are available in a
    variety of forms including steel cut,
    instant and rolled oats. 
    4. Barley

     Barley is one of the cereals


    names that is quite famous in the
    Philippines. Barley can be grown at
    the same temperature as wheat.
    5. Quinoa

     If you are looking for cereals that are rich


    in protein, then you must choose quinoa.
    To fulfill the RDI of proteins, you can
    have just one full bowl of quinoa and
    that will be enough. 
    6. Millet

     Millets are loaded with several types of


    nutrients. Millets are a great source of
    protein, minerals, vitamins, and fiber.
    This cereal does not need a lot of water
    or fertile soil to grow.
    Starches
    Pre-Test
     A. Baking
    1. Cornstarch
     B. Thickening
    2. All-Purpose flour

    3. Bread Flour  C. sweetener

    4. Corn syrup  D. Frying


    5. Corn Oil  E. Binding

     F. Broiling
    What are Starches?

     Starch is a carbohydrate found in many


    plants and is a large part of the human diet.
    It is a polysaccharide, with an abundance of
    glucose molecules. Whether in its original
    form, or as one of its derivatives, starch has
    a variety of uses in the food industry, as
    well in manufacturing. 
    Sources of Starch
    1. Potato

    Raw, crushed potatoes are the source of 


    potato starch. The liquid starch dries to
    form a white, flour-like powder. It is
    gluten-free and features in various recipes
    as a wheat flour alternative.
    2. Corn

     This starch comes from the maize grain. It can


    thicken recipes and is a base for corn syrup.
    Doctors also use it to 
    supply glucoseTrusted Source to individuals
    with glycogen storage disease.
    3. Tapioca

     This versatile flour comes from the


    crushed pulp of the cassava root. People
    can mix it into baked goods or use it as a
    thickening agent for soups, stews, and
    sauces.
    4. Pasta

     Came from wheat grain that is semolina.


    Semolina came from durum wheat which
    is made to become paste.

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