Preparing Starch and Cereals Dishes.pptx

Preparing Starch and cereals and tools and equipment needed in preparing Starch and cereal. Quarter 1 in TLE 10

1. Preparing Starch and Cereals Dishes Tle 10

2. CEREALS Are usually starchy pods or grains. Are the most important group of food crops in the world named after the Roman goddess of the harvest, Ceres. Rice, wheat and corn are the three most cultivated cereals in the world.

3. STARCH Is the main component of cereals and tubers. It plays an obvious role in achieving the desired viscosity in such products as corn-starch pudding, sauces, pie, fillings, and gravies. Is the second most abundant organic substance on earth. It is found in all forms of leafy green plants, located in the roots, fruits, or grains Is the source of up to 80% of calories.

4. Tools and equipment needed

5. Mixing bowl Used when preparing cake mixture, salads, creams, and sauces

6. sifter Used for separating coarse particles of flour , sugar, baking powder, and powdered ingredients to retain finer textures.

7. Wire whip Used for beating egg whites, egg yolk, creams and mayonnaise

8. Wooden spoon Used for mixing creams, butter, and for tossing salads

9. Slotted spoon Used to separate solids particles from soup; also for stirring purposes, such as making egg white fine in texture for bird’s nest soup and mock nido soup.

10. Blending fork Used for testing tendersness of meat,combining big cuts, and particles of meat and vegetables, and for blending other ingredients with flour.

11. Rubber scraper Used for scraping off mixtures of butter, sugar and egg from t he sides of thw mixing bowl.

12. strainer Used for separating liquids from fine or solids food particles, such as coco cream from coconut and tamarind extract.

13. tongs Used for handling hot foods

14. Measuring cup Used for measuring dry and liquid ingredients

15. Measuring spoons Used for measuring dry and liquid ingredients which require a little amount.

16. Sauce pan and pots Used for cooking meat and fish dishes with gravy and sauce.

17. Kettle and rice cooker Used for cooking rice and other foods

18. Pressure cooker Used for tenderizing or cooking meat, chicken, and other grains or legums , such as mongo and white beans in lesser time.

19. Double boiler Used for preparing sauces which easily get scorched when cooked directly on the stove.

20. steamer Used for cooking food by steaming

21. colander A perforated bowl of varying sizes made of stainless steel, aluminm or plastic, used to drain, wash or cook ingredients from liquid.

22. canister A plastic or metal container with a lid that is used for keeping dry ingredients

23. Butcher knife Used for cutting, sectioning and trimming raw meats

24. Chanel knife A small hand tool used generally in decorative works such as making garnishes.

25. SOURCES OF STARCH COMMON SOURSE OF MANUFACTURE FOOD STARCH CLASSIFICATION OF STARCH Cereals grains (corn, wheat, rice grains, sorghum, oats) Corn Native or natural Legumes Potato Modified starches Roots or tubers (sweet potato,arrowroot , tapioca or cassava) Tapioca or cassava Purified starch

26. Starch composition and structure

27. The starch molecule AMYLOSE Is a long chain-like molecule, sometimes called the linear fraction, and is produced by linking together 500 to 2,000 glucose molecule. The amylose fraction of starch contributes gelling characheristics to cooked and cooled starch mixture. A gel is rigid to a certain degree and holds a shape when molded

28. AMYLOPICTIN Has a highly branched, bushy type of structure, very different from the long, string-like molecules of amylose In both, amylose and amylopectin, however, the basic building unit of glucose. Cohesion or thickening properties are contributed by amylopectin when a starch mixture is cooked in the presence of water, but this fraction does not produce a gel.

29. Starch property and reactions GELATINIZATION The sum of changes that occur in the first stage of heating starch granules in a moist environment which includes swelling of granules as water is absorbed and disruption of the organized granule structure

30. Starch property and reactions 2. VISCOSITY The resistance to flow; increase thickness or consistency. When the new gelatinized starch is stirred, more swollen granules break and more starch molecule spill causing increase in viscosity or thickness.

31. Starch property and reactions 3. RETROGADATION Is the process in which the starch molecules, particulary the amylose fraction, re-associate or bond together in an ordered structure after disruption by gelatinization; ultimate a crystalline order appears

32. Starch property and reactions 4. SYNERESIS Oozing of liquid from gel when cut and allowed to stand like jelly and baked custard. The oozing of liquid from a rigid gel sometimes called weeping.

33. Starch property and reactions 5. DEXTRINIZATION Is the process of forming dextrin. Dextrins -are partially hydrolyzed starches that are prepared by dry roasting like polvoron , rice flour for karekare and bread slices for breakfast.

34. Starch property and reactions 5 . HYROLYSIS A chemical reaction in which a molecular linkage is broken and a molecule of water is utilized.

35. starches Are added to process meats like luncheon meat, hotdogs and sausages A filler, binder, moisture, retainer and fat substitute The characteristics of a starch depends on the role of function it is used

36. cereals Is any grain that is used for food Can contribute a great deal to our health Should be included at least 4 servings of this every day in our food

37. Functional properties of starch Thickeners in gravies, sauces and pudding. Absorb water and became a gel when cooked Colloidal stabilizers Moisture retainer Gel forming agents Binders Package Flavor carriers

38. Principles in cooking cereals Add it slowly to boiling water stir gently to prevent lumps If the cereals is very fine, dissolved first in a part of water before adding it to the boiling water then continue stirring Cooked the cereal until soft and thick

39. cereALS PROVIDE BODY WITH: Carbohydrates Fat Minerals Cellulose or roughage Protein Vitamins W ater

40. NUTRITIVE VALUE OF STARCH: Water Protein Calcium Iron Niacin Carbon Fat Phosphorous Riboflavin