Different types of starchy food

TLE 10

1. TYPES OF STARCHY FOODS Potatoes Rice and Grains Bread Pasta

2. POTATOES These are the a great choice of starchy food, and a good source of energy, fiber, vitamins and potassium.

3. 2. RICE AND GRAINS These are an excellent choice of starchy food. - low in fat - good value for money - give energy to the body

4. 3. BREAD This is a healthy choice to eat especially whole, granary, brown, and seeded varieties as a part of a balanced diet.

5. 3. PASTA It is another healthy meal option. It consist of dough made from durum wheat and water and contains iron and B-vitamins as well as amount of sodium (salt).

6. INGREDIENTS USED IN PREPARING STARCH AND CEREAL DISHES

7. GRAIN STARCH - wheat flour and cornstarch are common flour used in cooking

8. 2. ROOT AND TUBER STARCHES - potato starch, tapioca and arrowroot are larger-grained starches.

9. DIFFERENCE BETWEEN POTATO FLOUR AND POTATO STARCH

10. POTATO FLOUR - made from whole potatoes (even the peel is included) - raw or cooked - lends a hearty texture to baked goods. - flavor imparts

11. POTATO STARCH - made from dried starch component of peeled potatoes - very fine white powder - similar texture in cornstarch - lends a light, fluffy texture to baked goods - no potato flavor

12. STARCH CORN STARCH also known as “Corn Flour”, is a fine, powdery flour ground from the endosperm, or white heart of the corn kernel.

13. HOW TO COOK CORN STARCH Corn starch has twice the “thickening power” of flour so it is necessary to use only half as much.

14. EXAMPLE: If a recipe calls for ¼ cup of flour, use just 2 tablespoons corn starch.

15. AS A THICKENER always mix a slurry of corn starch and a small amount of cold liquid before adding it to the mixture

16. Do not mix with liquids that are acid Do not boil a corn starch Use 1 tablespoon of corn starch to thicken every 2 cups of liquid to a medium consistency

17. Too little liquid Too much sugar Too much fat Too much acid Too much stirring Excessive cooking Freezing PROBLEMS WITH USING CORN STARCH