Prepare

Cereal and
Starch
CEREALS
 are usually starchy pods or grains.
Cereal grains are the most
important group of food crops in
the world named after the Roman
goddess of harvest, Ceres. Rice,
wheat and corn are the three most
cultivated cereals in the world.
STARCHES
 Are 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.
Many of the food staples of man
throughout the world are basically
starchy foods, such as rice, corn,
cassava, wheat, potato and others.
Tools and
Equipment
 Mixing bowl – used when preparing cake
mixture, salads, creams, and sauces.

Needed
 Sifter – used for separating coarse particles
of flour, sugar, baking powder, and
powdered ingredients to retain finer
textures.
 Wire whip – used for beating egg whites,
egg yolk, creams and mayonnaise.
 Wooden spoon – used for mixing creams,
butter, and for tossing salads.
 Slottedspoon – used to separate solid
particles from soup; also for stirring
purposes, such as making egg white fine
in texture for bird‘s nest soup and mock
nido soup.
 Blendingfork – used for testing the
tenderness of meat, combining big cuts
and particles of meat and vegetables,
and for blending other ingredients with
flour.
 Rubber scraper – used for scraping off
mixtures of butter, sugar, and egg from
the sides of the mixing bowl.
 Strainer
– used for separating liquids
from fine or solid food particles, such as
coco cream from coconut and
tamarind extract.
 Tongs – used for handling hot foods.
 Measuring Cups – used for measuring
dry and liquid ingredients.
 Measuring spoon – used for measuring dry
and liquid ingredients which require a little
amount.
 Sauce pan and pots – used for cooking
meat and fish dishes with gravy and
sauce.
 Kettle
and rice cooker – used for cooking
rice and other foods.
 Pressurecooker – used for tenderizing or
cooking meat, chicken, and other grains
or legumes, such as mongo and white
beans in lesser time.
 Double boiler – used for preparing
sauces which easily get scorched
when cooked directly on the stove.
 Steamer – used for cooking food by
steaming.
 Colander - a perforated bowl of
varying sizes made of stainless steel,
aluminum or plastic, used to drain,
wash, or cook ingredients from
liquid.
Canister - a plastic or metal
container with a lid that is used for
keeping dry products.
Butcher knife – used for cutting,
sectioning, and trimming raw
meats.
Channel knife – a small hand tool
used generally in decorative
works such as making garnishes.
Sources of
Starch
The parts of plants that store most starch
are seeds, roots, and tubers. Thus, the
most common sources of food starch are:
 cereal grains, including corn, wheat, rice,
grain, sorghum, and oats;
 legumes; and
 roots or tubers, including potato, sweet
potato, arrowroot, and the tropical cassava
plant (marketed as tapioca)
Common Source
of Manufactured
Food Starch
1.Corn
2.Potato
3.Tapioca (cassava)
Starches are named
after its plant
sources
corn starch from corn
rice starch from rice
tapioca from cassava
Classificati
on
of
 Native or Natural Starch refers to the
starches as originally derived from its
plant source.
 Modified Starches are starches that
have been altered physically or
chemically, to modify one or more
of its key chemicals and/or physical
property.
 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.
The Starch
Molecule
Starch is polysaccharide made up
of hundreds or even thousands of
glucose molecules joined together.
The molecules of starch are two
general types, called fractions:
amylose and amylopectin.
Amylose
 is a long chain-like molecule,
sometimes called the linear fraction, and
is produced by linking together 500 to 2,
000 glucose molecules. The amylose
fraction of starch contributes gelling
characteristics to cooked and cooled
starch mixtures. A gel is rigid to a certain
degree and holds a shape when
molded.
Amylopectin
 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
is glucose.
Starches
 are added to processed meats
(luncheon meats, hot dogs,
sausages, etc.) as a filler, binder,
moisture, retainer, and fat substitute.
The quality characteristics of the
starch itself depends upon which
role or function it was used.
Cereal
 is any grain that is used for
food. Grains especially whole
grain are not just empty calories.
These are very valuable and
can contribute a great deal to
our health.
Cereal-
processed food:
A whole grain cereal is a grain
product that has retained the specific
nutrients of the whole, unprocessed
grain and contains natural proportions
of bran, germ and endosperm.
 Enriched cereals are excellent sources
of thiamine, niacin, riboflavin, and
iron.
 A restored cereal is one made from
either the entire grain or portions of
one or more grains to which there
have been added sufficient amounts
of thiamine, niacin, and iron to attain
the accepted whole grain levels of
these three nutrients found in the
original grain from which the cereal is
prepared.
Cereals provide the
body with:
o Carbohydrates o Water
o Protein o Cellulose or
o Fat roughage
o Vitamins
o Minerals
Nutritive Value of
Noodles
 Water
and Pasta:
 Phosphorous
 Protein  Iron
 Fat  Thiamin
 Carbon  Riboflavin
 Calcium  Niacin
 End of
Learning
Outcome 1