Prepare Cereals AND Starch Dishes: Tvl-Home Economics Cookery 2

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TVL- HOME

ECONOMICS
COOKERY 2

PREPARE
CEREALS
AND
STARCH
Prepared by:
DISHES Marvin
WHAT ARE
CEREALS AND
STARCHES?
Cereal
s
are usually starchy pods
or grains. Cereals grains
are the most important
group of crops in the
world. In manufactured
and processed foods, it
plays an obvious role in
achieving the desired
viscosity in such products
as sauces, gravies etc.
Rice, wheat and corn are
three most cultivated
Starch
Is the most abundant
organic substance on
earth. Commonly
found in all forms of
leafy green plants,
located in the roots,
fruit and grains.
Source of up to 80 %
calorie. Rice, corn,
cassava ,potato etc.
are some source of
LO1:
Perfor
m
Mise’e
n
Tools and
Equipment
Needed
Mixi
ng
used when preparing
cake mixture, salads,
creams and sauces.
Sifte
r
used for separating
coarse particles of flour,
sugar and any powdered
ingredients to retain finer
Wire

Whip

used for beating egg
whites, egg yolk, creams
and mayonnaise.
Woode
n

Spoon
used for mixing creams,
butter, and for tossing
salads.
used to
Slotted separate
solid
particles
from a soup
Spoon or any liquid
ingredients.
Blending
Fork
used for testing the
tenderness of meat,
combining big cuts and
particles of meat and
vegetables and for blending
Rubber

Scraper
used for scraping off
mixtures of butter, sugar,
and egg from the sides of
Strain
er
used for separating
liquids from fine or solid
food particles.
Tong

used for handling


hot foods.
used for
measuring
high
quantity of
dry and
liquid
ingredients.

Measuring
Measuri
ng
Spoon
used for measuring dry and
liquid ingredients which
require a little amount.
Sauce Pan &
Pots
used for cooking meat and
fish dishes with gravy and
sauce.
Kettle &
Rice
Cooker
used for
cooking rice
and other
foods.
used for
tendering
Pressur
or cooking
meat, e
chicken,
and other
grains or
Cooker
legumes,
such as
mongo and
white beans
used for preparing sauces
which easily get scorched
when cooked directly on the
stove

Doubl
e
Steam
er
used for
cooking
food by
steam.
a perforated
bowl of varying
sizes made of
stainless steel,
aluminum or
plastic, used to
drain, wash, or
cook
ingredients

Coland
from liquid.
Caniste
r
a plastic or
metal
container
with a lid
that is used
for keeping
dry
products.
Butch
er
Knife
used for cutting,
sectioning, and
trimming raw
meats.
a small hand
tool used
generally in
decorative
works such as
making
Channe
garnishes.

l
What is Starch?
• Starch is a white odorless
tasteless granular or powdery
complex carbohydrate
(C6H10O5)x that is the chief
storage form of carbohydrate
in plants, is an important
foodstuff, and is used also in
adhesives and sizes, in
?
? ?
laundering, and in pharmacy
and medicine
• A substance that is found in
certain foods (such as bread,
Sources of Starch
1. Cereal 2. Roots &
Grains Tubers
Sweet
Potato
Corn Wheat Potato

Tropical
Rice Grain Arrowroo
Cassava
t
Plant
Sorgh
Oats
um 3. Legumes
Common Source of Manufactured
Food Starch

Corn Potato

Starches are named after its


plant sources:
• Corn Starch from Corn
• Rice Starch from Rice
Tapioca(Cassa • Tapioca from Cassava
va)
Classification of Starch

Native or Natural Starch refers to the


starches as originally derived from its plant source.

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
Compositio
n and
Structure
Starch Molecule
Amylose
• Is a long chain-like molecule,
sometime called linear fraction.
It contributes gelling
characteristics to cooked and
cooled starch mixture.

Amylopectin
• Has a highly branched, brushy
type of structure, very different
from the long, string-like
molecules of Amylose. Cohesion
or thickening properties are
contributed by amylopectin but
this fraction does not produce
gel.
Composition of Starch
POTATO CASSAVA WHEAT CORNSTARCH

Moistur 19 13 13
e, %
Ash, % 0.4 0.2 0.2
Protein, 0.06 0.1 0.4
%
Lipid, % 0.05 0.1 0.8
Phospho 0.08 0.01 0.06
rus, %
Amylose 21 17 28
,%
Starch
Properties
And
Reactions
1.
GELATINIZATION
The sum of the
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
consistency. Whenin the thickness
newly
gelatinized starch isorstirred, more
swollen granules break and more
starch molecules spill causing
increase in viscosity or thickness.
3.
RETROGADATION
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 custard).
stand (e.g. jelly or baked allowed
The oozing of liquid tofrom rigid gel;
sometimes called weeping. This
reaction occurs in all kinds of
gels: puddings, jellies, custards,
gelatin and agar.
5.
DEXTRINIZATION
It is the
process of
forming
dextrin.
partially hydrolyzed starches that
Dextrins are
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
processing and during storage of
cooking or
food where a chemical reaction in
which a molecular linkage is
broken and a molecule of water is
utilized.
Functional
Properties
Of
Starch
Starch plays various roles in food,
a typically multi-tasker

Binders Package

Flavor carriers Moisture


retainer
Colloidal Thickeners in
stabilizers gravies
Gel forming
agents
What is Cereal?
• A plant (as a grass)
yielding starchy grain
suitable for food; also : its
grain.

?
? ?
Cereal-processed Food
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 Cereal are excellent sources of


thiamine, niacin, riboflavin, and iron.

Restored Cereal is one 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.
Nutritive Value of Noodles and
Pasta

Water
Niacin Protein

Noodle
Riboflavin
s Fat
&
Pasta
Thiamin Carbon

Phosphurus Calcium
Dried Noodles and Pasta

Macaroni Miswa

BIhon Miki

Chicken
Sotanghon
Mami

Spaghetti Linguini

Pancit
Lasagna
Canton
THATS ALL
THANK
YOU!
HOPE
YOU
LEARN!

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