Starches and Cereals for cookery (9).pptx

Starch and Cereals

1. WELCOME BACK STUDENTS Prepared by: Ms. Janine Thea Mejico

2. Interfaith

3. Short Review

4. Let’s watch a video!

5. CEREALS

6. OBJECTIVES: At the end of the lesson, the students are expected to: Define the Cereals Provide examples of the Kinds of Cereals Participate in class discussion and activity out of the Kinds of Cereals

7. Cereals such as rice, wheat and maize are members of the grass family and they are particularly important to humans because of their role as staple food crops in many areas of the world. INTRODUCTION CEREALS

8. 1 2 3 4 Is a kind of grain used for making human and animal food. also applies to breakfast foods and a large group of foods made from the grains are grown in greater quantities and provide more food energy worldwide than any other type of crop they are therefore staple crops. The word cereal is derived from the name of the Roman goddess of grain, Ceres. CEREALS

9. KINDS OF CEREALS

10. RICE In the Philippines, rice is a staple food eaten three times a day . It is an important food crop. Provides a low-cost and palatable staple food over one half of the world population . Over 90% of the world rice crop is produced and consumed in Asia but the United States has also its major areas of rice cultivation.

11. CORN Is the second staple crop in the Philippines. Classified as white or yellow. Cornmeal is produced by grinding the kernels of corn to a fine or coarse mixture.

12. WHEAT Wheat is used mainly for the manufacturer of flour. It is the most important of the grains for making bread . Five major groups of Wheat: Hard Red Spring Wheat, Hard Red Winter Wheat, Soft Red Winter Wheat, Durum Wheat and White (Winter and Spring) Wheat.

13. Hard Red Winter Wheat Hard Red Spring Wheat Soft Red Winter Wheat Durum Wheat and White White (Winter and Spring) Wheat.

14. RYE Rye is used mainly for the commercial manufacture of bread. Bread products made with rye flour are moist and less elastic in texture. 40% of the total world supply of rye comes from the U. S. S. R. Rye is also used for making whisky and for feeding livestock.

15. OATS As food for human being mainly in the form of breakfast foods. Most of the oats crops grown in the United States are used for fodder. Rolled oats or oatmeal is used as breakfast.

16. BARLEY I s used in soups and baby foods but its most important use is in the production of malt. Malt syrups are used for malted milk concentrates and enzyme supplements of breakfast food.

17. BUCKWHEAT It is used for the manufacture of pancake flour. It has a characteristic flavor which limits consumers acceptability.

18. PHYSICAL STRUCTURES OF CEREAL GRAINS

19. is the outer covering which is about 5% of the kernel. It contains cellulose. Bran

20. It contains mineral or ash, vitamins and some protein. It makes up 85% of the kernel. Endosperm

21. is small structure at the lower end of the grain. Germ

22. 01 All cereals are excellent source of energy 02 Are also significant sources of protein although this protein is usually incomplete. 03 Good amount of Vitamin B is also found in cereal. 04 Whole grain products have a variety of nutrients such as phosphorus, iron and thiamin NUTRITIVE VALUE OF CEREALS

23. 01 Check how clean the cereal is 02 Smell a handful to detect off-odors especially from insect infestation. 03 Note the presence of seeds, stones, or rice weevils. 04 Buy by weight. Get your cereal supply from reliable sources. POINTERS IN BUYING CEREALS

24. Enough water should be used in cooking cereals to form a starch gel. A high temperature should be used in cooking cereals to improve their palatability. Sufficient cooking of cereals is necessary to eliminate the raw starch flavor Paste made with cereal starches, such as corn and wheat, are cloudy in appearance, whereas those from root starches, such as potato at tapioca are clear The use of excess water for cooking cereals should be avoided because nutrients may be discarded with the excess cooking water. PRINCIPLES IN COOKING CEREALS:

25. Thank You

26. Quiz Will be in our chat box

27. ASSIGNMENT Direction: Finalize your ingredients in Tuna Pasta Alfredo and be ready to your presentation next week.