FOOD TECHNOLOGY Lesson-2-preparing-cereals-and-straches.pdf

FOR TVL AND HOME ECONOMICS

1. GROUP 4

3. Lesson 2: Prepare
Cereals and
Starch Dishes

4. LEARNING OBJECTIVES
a. Identify the kinds and sources of cereals and
starches:
b. Appreciate the importance of knowing the kinds
of cereals and starches:
c. List down dishes that contains cereals and
starches

5. 1. It is the second most abundant organic substance on earth.
2. Syneresis : puddings, Dextrinization: _____
3. The sum of changes that occur in the first stages of heating
starch granules.
4. The resistance to flow; increase in thickness or consistency.
5. Starch : root crops, Cereal : _____
6. What is the plant source of tapioca?
7. Classification of starch that have been altered physically or
chemically.
8. Corn, wheat, rice, grain, sorghum and oats are classified as?
Pre-test
Column A
Modified Starch
Viscosity
Grains
Gelatinization
Cassava
Polvoron
Starch
Cereal Grains
Column B
MATCHING TYPE
Direction: Match Column A with the corresponding item in Column B. Choose
the BEST answer.

6. Pre-test
GUESS THE PICTURE !
Direction: Identify the following pictures of equipments. Choose your answer
inside the box.
Wire Whisk Slotted Spoon Sauce Pan
Blending ForkRubber ScraperButcher Knife Colander
Tong Sifter
Double Boiler
1. 2.
3. 4. 5.
6. 7. 8. 9. 10.

7. 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 of starch.
Cereals are usually starchy pods or grains. Cereal 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 cereals in the world.
Cereal
Starch

8. Learning Outcome 1:
Perform Mise’en Place
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.
-Used when preparing cake
mixture, salads, creams and
sauces.
MIXING BOWL

9. Sifter used for
separating coarse
particles of flour, sugar,
baking powder, and
powdered ingredients
to retain finer textures.
SIFTERSIFTER
WOODENWOODEN
SPOONSPOON
Used for beating
egg whites, egg
yolk, creams and
mayonnaise.
Used for
mixing creams,
butter and for
tossing salad
WIRE WHIPWIRE WHIP

10. SLOTTED SPOONSLOTTED SPOON
-Used to seperate
solid particles
from a soup or
any liquid
ingredients
BLENDING FORKBLENDING FORK RUBBER SCRAPERRUBBER SCRAPER
-Used for testing the
tenderness of meat,
combining big cuts
and particles of meat
and vegetable, and
for blending other
ingredients with
flour.
-Used for scraping
off mixtures of
butter, sugar, and
egg from the sides
of the mixing
bowl.

11. STRAINERSTRAINER
-Used for
handling hot
foods.
TONGSTONGS
MEASURINGMEASURING
CUPSCUPS
-Used for seperating
liquids from fine or
solid food particles,
such as coco cream
from coconut and
tamarind extract.
-Used for
measuring dry
and liquid
ingredients.

12. MEASURINGMEASURING
SPOONSPOON
-Used for
cooking meat
and fish dishes
with gravy and
sauce.
SAUCE PAN ANDSAUCE PAN AND
POTSPOTS
KETTLE AND RICEKETTLE AND RICE
COOKERCOOKER
-Used for
cooking rice
and other
foods.
-Used for
measuring dry and
liquid ingredients
which require a
little amount.

13. PRESSUREPRESSURE
COOKERCOOKER
-Used for
preparing sauces
which easily get
scorched when
cooked directly
on the stove.
DOUBLE BOILERDOUBLE BOILER
STEAMERSTEAMER
-Used for tenderizing
or cooking meal,
chicken, and other
grains or legumes,
such as mongo and
white beans in lesser
time.
-Used for
cooking food
by steaming.

14. COLANDERCOLANDER
-A plastic or
metal container
with a lid that is
used for keeping
dry products.
CANISTERCANISTER
BUTCHER KNIFEBUTCHER KNIFE
-A perforated bowl
of varying sizes made
of stainless steel,
aluminum or plastic,
used to drain, wash,
or cook ingredients
from liquid.
-Used for cutting,
sectionin, and
trimming raw
meats.

15. -A small hand tool used
generally in decorative
works such as making
garnishes.
CHANNEL KNIFECHANNEL KNIFE

16. Sources of Starch
Cereal grains,
including corn,
wheat, rice,
grain,
sorghum and
oats;
The parts of plants that store most starch are seeds, roots, and tubers.
Thus, the most common sources of food starch are:
Legumes;
and
Roots or tubers,
including potato,
sweet potato,
arrowroot, and the
tropical cassava
plant (marketed as
tapioca)

17. 01.
CORN
Common Source ofCommon Source of
Manufactured Food StarchManufactured Food Starch
Starches are named after
its plant sources
02. 03.
POTATO
TAPIOCA
(CASSAVA)
Corn starch
from corn
Rice starch
from rice
Tapioca
from
cassava

18. Classification ofClassification of
StarchStarch
Native or Natural Starch refers to the starches as originally derived
from its plant source.
1.
Modified Starches are starches that have been altered physically or
chemically, to modify one or more of its key chemicals and/or
physical property.
2.
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.
3.

19. Starch compositionStarch composition
and Structureand Structure
AmyloseAmylose
Is a long chain-like molecule,
sometime called linear fraction.
It contributes gelling characteristics to
cooked and cooled starch mixture.
A gel is rigid to a certain degree and
holds a shape when molded
Has a highly branched, brushy 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. Cohesion or thickening properties are
contributed by amylopectin but this fraction
does not produce gel.
AmylopectinAmylopectin
The Starch MoleculeThe 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:
amylose and amylopectin

20. Starch compositionStarch composition
and Structureand Structure
AmyloseAmylose AmylopectinAmylopectin

21. Starch composition and StructureStarch composition and Structure
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.
In the storage areas of plants, notably the seeds and roots, molecules
of starch are deposit in tiny, organized units are GRANULES. Amylose
and amylopectin molecules are placed together in tightly packed
stratified layers formed around a central spot in the granule called the
HILUM. 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 called BIREFRINGENCE.
The Starch GranuleThe Starch Granule

22. Starch composition and StructureStarch composition and Structure

23. Starch Properties And Reactions
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.
GELATINIZATION
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.
VISCOSITY
The process in which
starch molecules,
particularly the amylase
fraction, re-associate or
bond together in an ordered
structure after disruption by
gelatinization; ultimately a
crystalline order appears.
RETROGADATION

24. SYNERESIS DEXTRINIZATION HYDROLOSIS
Oozing of liquid from gel
when cut and allowed to
stand (e.g. jelly or baked
custard ). The oozing of liquid
from rigid gel ; sometimes
called weeping. This reaction
occurs in all kinds of gels:
puddings , jellies, custards ,
gelatin and agar .
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.
Starches undergo
hydrolysis during cooking
processing and during
storage of food or where a
chemical reaction in which a
molecular linkage is broken
and a molecule of water is
utilized .

25. Functional Properties of StarchesFunctional Properties of Starches
Starch plays various roles in food, a typical multi-tasker
Binders
Package
Moisture Retainer
Thickeners in gravies
Colloidal stabilizers
Gel forming agents
Flavor carriers - its ability to trap oils and fats, which absorb
flavoring substances more efficiently.

26. Functional Properties of StarchesFunctional Properties of Starches
Starches - are added to processed meals (luncheon meats, hotdogs, sausages,
etc.) as a filler, binder, moisture, retainer, and fat substitute. The quality
characteristics of the starch itself depends upon which role or function it was
used.
Cereal. Cereal is any grain that is used for food. Grains especially whole grain
are not just empty calories. These are very valuable and can contribute a great
deal to our health. You should include at least four servings from this food
group each day.
A plant (as a grass) yielding starchy grain suitable for food; also; its grain.

27. Cereal Processed FoodCereal Processed Food
Whole Grain Cereal is a grain oriduct 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,
niacine, and iron to attain the accepted whole grain levels of these three
nutrients found in the original grain from which the cereal is prepared.

28. Cereals provide the body with:Cereals provide the body with:
Carbohydrates
Protein
Fat
Vitamins
Minerals
Water
Cellulose or roughage

29. 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. noodles and pasta may
contain other fibers and some proteins and fat as well.
Nutritional Significance of Noodles andNutritional Significance of Noodles and
Pasta or Alimentary PastePasta or Alimentary Paste

30. Nutritional Significance of Noodles andNutritional Significance of Noodles and
Pasta or Alimentary PastePasta or Alimentary Paste
Nutritive Value of
Noodles and Pasta
Water
Niacin
Riboflavin
Thiamin
Phosphorus
Calcium
Carbon
Fat
Protein
Dried Noodles and
Pasta
Macaroni
Spaghetti
Pancit Canton
Bihon
Sotanghon
Miswa
Miki
Chicken Mami
Linguini
Lasagña

31. Nutritional Significance of Noodles andNutritional Significance of Noodles and
Pasta or Alimentary PastePasta or Alimentary Paste
Dried Noodles and
Pasta
Bihon
Sotanghon
Miswa

32. Nutritional Significance of Noodles andNutritional Significance of Noodles and
Pasta or Alimentary PastePasta or Alimentary Paste
Dried Noodles and
Pasta
Miki Linguini
Lasagña

33. THANK YOU FOR LISTENING!THANK YOU FOR LISTENING!
PRESENTED BY GROUP 4PRESENTED BY GROUP 4
LEADER:LEADER:
MEMBERS:MEMBERS:
Frenchesca B. SorianoFrenchesca B. Soriano
Raiza Mae C. EvangelioRaiza Mae C. Evangelio
Zynieth Kate D. SaysonZynieth Kate D. Sayson
Jannah Nicole S. MartinezJannah Nicole S. Martinez
Danielle Paula M. VinluanDanielle Paula M. Vinluan
Jamel B. SorianoJamel B. Soriano
Richel Mae P. LlagasRichel Mae P. Llagas
John Vincent D. OrteaJohn Vincent D. Ortea