Q3-M4-COOKERY Grade-12 cookery ppt..pptx

A PRESENTATION ABOUT OOKERY

1. TSACHR

2. STARCH

3. SLEEACR

4. CEREALS

5. SHIDES

6. DISHES

7. Quarter 3: Module 4 PREPARE STARCH AND CEREALS

8. Upon completion of this module you should be able to; A . identify sources of starch and cereals ; B. recognize the different nutritive value of starch and cereal; and C. value the importance of starch and cereal in the daily diet.

9. Starch The parts of plants that store most starch are seeds, roots, and tubers, and the most common sources of food starch are: • cereal grains, including corn, wheat, rice, grain, sorghum, and oats • legumes and r oots or tubers, including potato, sweet potato, arrowroot, and the tropical cassava plant (marketed as tapioca)

10. Sources of Starch • corn • potato tapioca (cassava)

11. Starches are named after its plant sources corn starch from corn rice starch from rice tapioca from cassava

12. Classification of Starch 1. Native or Natural starch- refers to the starches as originally derived from its plant sources .

13. 2.Modified starches - are starches- that have been altered physically or chemically, to modify one or more of its key chemicals and/or physical property

14. 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

15. Starch Composition and Structure What is Starch? Starch is long chains of sugar molecules linked together like a chain. A single sugar molecule is a monosaccharide. Many sugar molecules linked together is called polysaccharide. Starch, therefore, is a polysaccharide .

16. Starch Properties and Reactions Starch gelatinization is the process where starch and water are subjected to heat causing the starch granules to swell. The result of the reaction is a gel, which is used in sauces, puddings, creams, and other food products, providing a pleasing texture. Honey, granulated sugar, and molasses are added to starch preparation.

17. Viscosity Viscosity happen when starches are heated in an aqueous suspension, they gelatinize, i.e., they absorb water and swell irreversibly, creating a thick or viscous paste. Upon cooling, the amylose molecules reassociation , a phenomenon known as retrogradation or “setback.” Generally, this is undesirable. Liquid is squeezed out of the system, as demonstrated by the watery surface on puddings. This “ syneresis ,” or weeping, can be controlled by modifying starches. This reaction occurs in all kinds of gels example are puddings, jellies, custards, gelatin, and agar

18. Dextrinization Dextrinization is a process involving the browning of starch foods when subjected to dry heat. In this process the characteristics of starch changes in terms of color, taste, aroma, and flavor may change. In cooking practical application of dextrinization are toasting of bread, baked goods, brown gravies and sauces, toasted cereal, baked vegetables- potatoes, pumpkin, and onions. In cooking, hydrolysis is a common occurrence especially with molecules of carbohydrates and proteins. This can happen when cooking an acidic food, such as: Pineapple pie resulting in reduced viscosity or firmness of the pie filling.

19. Functional Properties of Starches Starch acts as thickeners in gravies, sauces, and pudding. It absorbs water and become a gel when cooked, colloidal stabilizers, moisture retainer, gel forming agents, binders, package, and flavor carriers as its ability to trap oils and fats, which absorb flavoring substances more efficiently. Starches – are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute.

20. Cereal Cereal is any grain that is used for food. It may come from rice, wheat, and corn. It also found in leafy plants, fruits, and roots. These are valuable and can contribute a great deal to our health. You should include at least four servings from this food group each day.

21. Nutritional Significance of Noodles and Pasta or Alimentary Paste Pasta is considered a healthy food being relatively low in fat, high in carbohydrate, and having good protein content and calcium, phosphorous, thiamin, riboflavin, and niacin.

22. Dried Noodles and Pasta • macaroni • pancit canton • linguini • bihon • lasagňa • sotanghon • sotanghon • misua • miki • spaghetti • chicken mami

23. ACTIVITY TIME!

24. 1. CARBOHYDRATES ACTIVITY 1: PICTIONARY! Directions: Rice and cereals are valuable and can contribute a great deal to our health due to its nutritive content, explain the function of the nutrients that can be found in starch and cereals, use the picture are a guide to describe its function. 2. PROTEIN 3. VITAMINS

25. ACTIVITY 2: TELL A STORY Direction: Tell a short story the importance of starch and cereals in your everyday life. You may include the types of starch and cereals that are part of your daily meals. Write it in the box. Your work will be rated based on the rubrics below.

26. CRITERIA Very Good (3 pts) Good (2 pts) Needs Improvement (1 pt) TITLE The student gave a creative title for his/her short story. The student manages to give a title for his/her short story. The student did not give a title for his/her short story. Main Paragraph - Importance of starch and cereals. - Types of cereal and starch. The student indicated the types of starch and cereals that is being served. Show the importance of starch and cereals in their daily lives. The student indicated the types of starch and cereals that is being served but fail to show the importance of starch and cereals in their daily lives. The student indicated the types of starch and cereals that is being served but shows the importance of starch and cereals in their daily lives. RUBRICS: