Presentation (3) by Morrie igop ughhgh.pptx

Morrie

1. METHODS OF COOKING STARCH AND CEREAL DISHES By:JunyMark ligue

2. INTRODUCTION What Are Starch and Cereal Dishes? Starch dishes: foods high in carbohydrates, such as potatoes, rice, pasta. Cereal dishes: foods made from cereal grains like wheat, oats, corn, etc. Importance in daily diets for energy.

3. BOILING Boiling Common method for cooking rice, pasta, and some cereals. Uses water or broth as the liquid medium. Steps: Bring water to a boil, add the starch or cereal, and cook until tender. Benefits: Simple, quick, and preserves nutrients.

4. STEAMING Steaming Method used to cook rice and certain grains. Involves placing food over boiling water without direct contact. Benefits: Retains nutrients, flavor, and texture of the food.

5. BAKING Baking Used for cereals like oats, or starch dishes like lasagna and casseroles. Involves dry heat cooking in an oven. Benefits: Adds texture and flavor, especially for casseroles or bread.

6. FRYING Frying Used for foods like fried rice, hash browns, or dumplings. Methods: Deep-frying, pan-frying, or stir-frying. Benefits: Adds crispness and flavor, but can be higher in fat.

7. SIMMERING Simmering Ideal for making soups or cereal-based porridges.
Food is cooked gently in liquid just below the boiling point.
Benefits: Enhances flavor and softens the grains.

8. ROASTING Roasting Method used for foods like roasted potatoes or corn.
Involves cooking with dry heat, usually in an oven.
Benefits: Produces a rich, caramelized flavor.

9. MICROWAVING Microwaving Quick method for cooking starches like potatoes or reheating cereals.
Uses microwave radiation to heat food quickly.
Benefits: Fast, energy-efficient, and convenient.

10. CONCLUSION Conclusion Cooking starch and cereal dishes can be done through various methods depending on desired texture and flavor.
Each method has its own benefits regarding nutrition, taste, and cooking time.
Experimenting with different techniques can improve cooking skills.

11. AND THAT’S ALL THANK YOU.