week 5-PERFROM MISE EN PLACE CEREALS AND STARCH.pdf

Cereals

1. Cerealsareusually
starchypodsorgrains.
Cerealgrainsarethemost
importantgroupoffood
cropsintheworldnamed
aftertheRomangoddess
ofharvest,Ceres.

2. Rice,wheatandcorn
arethethreemost
cultivatedcerealsinthe
world.
Starchontheother
hand,existsinnatureas
themaincomponentof
cerealsandtubers

4. Inmanufacturedand
processedfoods,itplaysan
obviousroleinachievingthe
desiredviscosityinsuch
productsascornstarch
pudding,sauces,piefillings,
andgravies.

5. ToolsandEquipmentNeeded in Starch
and Cereals Dishes

6. Mixing Bowl
Usedwhenpreparing
cakemixture,salads,
creams,andsauces.

7. Sifter
Usedforseparating
coarseparticlesofflour,
sugar,bakingpowder,and
powderedingredientsto
retainfinertextures.

8. Wire Whisk
Usedforbeatingegg
whites,eggyolk,creams
andmayonnaise.

9. Wooden Spoon
Used formixing
creams,butter,andfor
tossingsalads.

10. Slotted Spoon
Usedtoseparate
solidparticlesfrom
soup;alsoforstirring
purposes, such as
makingeggwhitefinein
textureforbird‘snest
soupandmocknido
soup.

11. Blending Fork
Usedfortestingthe
tenderness ofmeat,
combiningbigcutsand
particlesofmeatand
vegetables,and for
blendingotheringredients
withflour.

12. Rubber Scraper
Usedforscraping
offmixturesofbutter,
sugar,andeggfrom
thesidesofthe
mixingbowl.

13. Strainer
Usedforseparating
liquidsfromfineorsolid
foodparticles,suchas
cococreamfromcoconut
andtamarindextract.

14. Tongs
Usedforhandling
hot foods

15. DryMeasuringCups
Usedformeasuring
dryingredients.

16. Liquid Measuring Cup
Usedtomeasure
liquidingredients.

17. Channel Knife
Asmallhand
toolusedgenerally
indecorativeworks
suchasmaking
garnishes.

18. Measuring Spoon
Usedformeasuring
dry and liquid
ingredientswhichrequire
alittleamount

19. Canister
Aplasticormetal
containerwithalidthat
isusedforkeepingdry
products.

20. Saucepanandpots
Usedforcooking
meatandfishdishes
withgravyandsauce.

21. Colander
Aperforatedbowlof
varyingsizesmadeof
stainlesssteel,aluminum
orplastic,usedtodrain,
wash,orcookingredients
fromliquid.

22. Pressure Cooker
Usedfortenderizing
orcooking meat,
chicken,andother
grainsorlegumes,in
lessertime.

23. Double Boiler
Usedforpreparing
sauceswhicheasilyget
scorchedwhencooked
directlyonthestove.

24. Rice Cooker
Usedforcooking
riceandother
foods.

25. Steamer
Usedforcooking
foodbysteaming.

26. Sources of Starch
Thepartsofplants
thatstoremost
starchareseeds,
roots,andtubers.

27. Most CommonSourcesofFoodStarch
•Cerealgrains,including
corn,wheat,rice,grain,
sorghum,andoats;
•legumes;and
•rootsortubers,including
potato,sweetpotato,
arrowroot,andthetropical
cassavaplant(marketedas
tapioca)

28. CommonSourceofManufacturedFood
Starch
•corn
•potato
•tapioca(cassava)

29. Starchesarenamedafteritsplantsources
•cornstarchfromcorn
•ricestarch fromrice
•tapiocafromcassava

30. ClassificationofStarch
1.NativeorNatural
Starch-referstothe
starchesasoriginally
derivedfromitsplant
source.

31. 2.ModifiedStarchesare
starchesthathavebeen
alteredphysicallyor
chemically,tomodifyone
ormoreofitskey
chemicalsand/orphysical
property.

32. 3.Purifiedstarchmaybeseparatedfromgrains
andtubersbyaprocesscalledwetmilling.This
procedureemploysvarioustechniquesof
grinding,screening,andcentrifugingtoseparate
thestarchfromfiber,oil,andprotein.

33. StarchPropertiesandReactions

34. Gelatinization
Thesumofchangesthat
occurinthefirststagesof
heatingstarchgranulesina
moistenvironmentwhich
includesswellingofgranulesas
waterisabsorbedand
disruptionoftheorganized
granulestructure.

37. Retrogradation
Thistheprocessin
whichstarchmolecules,
particularlytheamylose
fraction,re-associateor
bondtogetherinanordered
structureafterdisruptionby
gelatinization;ultimatelya
crystallineorderappears.

39. Viscosity
Theresistancetoflow;
increaseinthicknessor
consistency.Whenthenewly
gelatinizedstarchisstirred,
moreswollengranulesbreak
andmorestarchmolecules
spillcausingincreasein
viscosityorthickness.

40. DifferentSweetenersAddedtoStarchGel
Preparation
•honey
•molasses
•panutsaor granulated
sugar

41. Syneresis
Oozingofliquid
fromgelwhencutand
allowedtostand(e.g.
jellyorbakedcustard).
Theoozingofliquid
fromarigidgel;
sometimes called
weeping.

42. Thisreactionoccurs inall kindsofgels;
•puddings
•jellies
•custards
•gelatin
•agar

43. Dextrinization
Itistheprocessofforming
dextrin.Dextrins–arepartially
hydrolyzedstarchesthatare
preparedbydryroasting.In
homekitchens,dextrinizationis
achievedbytoastingflourfor
polvoron,riceflourforkare-kare
sauce,andbreadslicesfor
breakfast.

44. Hydrolysis
Starchesundergohydrolysis
duringcookingorprocessing
andduringstorageoffood
whereachemicalreactionin
whichamolecularlinkageis
brokenandamoleculeofwater
isutilized.

45. Functional
Propertiesof
Starches

46. As Thickeners
Thickenersingravies,sauces
andpudding.Itabsorbswaterand
becomeagelwhencooked.

47. As Colloidal Stabilizer
Starchincreases
stabilityandthickness
by helpingfoods
remainininan
emulsionandretain
physicalcharacteristics.

48. As Moisture Retainer
Starchretains
moistureincake
fillingsandcandies.

49. As Gel Forming Agents
Starchactsas
gellingagentsin
pudding,piefilling
andkakanin.

50. As Binder
Starchservesas
bindertomaintain
foodtextureand
shape.

51. As Package
Starchisagood
sourceofbiodegradable
materialforfood
packaging.

52. As Flavor Carriers
Starchhasan
abilitytotrapoilsand
fats,whichabsorb
flavoringsubstances
moreefficiently.

53. Starch
Starchesareaddedto
processedmeats(luncheon
meats,hotdogs,sausages,
etc.)asafiller,binder,
moisture,retainer,andfat
substitute.

54. Cereals
Cerealisanygrainthatisused
forfood.Grainsespeciallywhole
grainarenotjustemptycalories.
Theseareveryvaluableandcan
contributeagreatdealtoourhealth.
Youshouldincludeatleastfour
servingsfromthisfoodgroupeach
day.

55. Cereal-processedfood:
Awholegraincerealisa
grainproductthathas
retainedthespecificnutrients
ofthewhole,unprocessed
grainandcontainsnatural
proportionsofbran,germand
endosperm.

56. Enrichedcereals
areexcellentsources
ofthiamine,niacin,
riboflavin,andiron.

57. Arestoredcerealisonemadefromeithertheentire
grainorportionsofoneormoregrainstowhichtherehave
beenaddedsufficientamountsofthiamine,niacin,andiron
toattaintheacceptedwholegrainlevelsofthesethree
nutrientsfoundintheoriginalgrainfromwhichthecereal
isprepared.

58. Cerealsprovide the body with:
•Carbohydrates
•Protein
•Fat
•Vitamins
•Minerals
•Water
•Celluloseorroughage

59. NutritionalSignificanceofNoodlesandPastaor
AlimentaryPaste
•Water
•Protein
•Fat
•Carbon
•Calcium
•Phosphorous
•Iron
•Thiamin
•Riboflavin
•Niacin