preparecerealsandstarchdishescookery 1.pptx

starches

1. 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 cereals in the world.

2. 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 starch.

3. used when preparing cake mixture, salads, creams and sauces.

4. used for separating coarse particles of flour, sugar and any powdered ingredients to retain finer texture.

5. used for beating egg whites, egg yolk, creams and mayonnaise.

6. used to separate solid particles from a soup or any liquid ingredients.

7. used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl.

8. used for handling hot foods.

9. used for measuring high quantity of dry and liquid ingredients.

10. used for measuring dry and liquid ingredients which require a little amount.

11. used for cooking meat and fish dishes with gravy and sauce.

12. 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, rice, and potatoes)

13. Corn Potato Tapioca(Cassava) Starches are named after its plant sources: Corn Starch from Corn Rice Starch from Rice Tapioca from Cassava

14. 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.