PREPARE STARCH AND CEREAL DISHES • Colouring for toasts and bread crumbs

• Texture modifier for processed cheese and meat products

PRE-TEST • Fat replacer for salad dressing, dairy products and baked goods

Common Problems in Starch Cookery

1. Improves physically and A. Al mDente
In the selection of starches for a food application, consideration
nutritionally the quality of foods. B. Coating abd ducting
needs to be given to flavours, texture, body and appearance of
2. Thickener, stabilizer and moisture C. Disposable gloves
the food. During the cooking process, starch molecules such as
retainer D. Double boiler
amylose and amylopectin react and affect the food through its
3. Function of starches for breads, E. Due to high
stability, texture and viscosity and sometimes, common problems
glazes, icings and confectionary temperature
in cooking starch happens
pastries d. double boiler F. Function of starches
a. thinning of gel due to acid or acid ingredients like lemon or
4. It is due to acid or acid ingredients G. Sauce, gravies and
vinegar;
like lemon or vinegar soups
b. weak gel because of too much liquid in relation to the starch;
5. A kitchen equipment use to H. Starches
c. skin formation due to loss of water from the starch and protein
prevent improper cooking I. Thinning of gel
molecules near the surface of the mixture.;
of cereals J. Unpopularity of
d. scorching due to high temperature and inconstant stirring;
6. A PPE that should be worn to cereals
e. raw starch flavour due to ungelatinized starch;
avoid direct food contact.
f. synerisis because colloid system breakdown; and runny texture
7. Starches act as thickener for this
because
food items
of the low solid content.
8. The result of scorching as one of
Cereals as staple food are important source of nutrients.
the common problems in cooking
Common cereal foods may include bread, breakfast cereals and
the starch.
pasta and eating this food usually in the morning provide our
9. Also a factor of not achieving the
body with the energy that we need.
good quality of cooked cereal
When cooking cereals, certain principles should applied to
foods
prevent improper and poor quality cooking .
10. Pasta should be tender but still
a. use a double boiler, observe carefully the correct proportions
firm to the bite.
of cereal, water and salt,
b. cook at boiling temperature (212 ⁰F),
c.always cook the full time prescribed as you watch the time by
Misconception Check the clock, and d. serve attractively.
Directions: Identify the statement that gives correct information Unpopularity of cereal foods is also a factor of not achieving the
about starches and cereals. Put a check (√) symbol on each good quality of cooked cereal foods. When cooking pasta,
number if it’s correct, and if not, rewrite the sentence to make it cooking times differ depending on its shape and size andthe kind
correct on a separate sheet of paper. of flour used and its moisture content. It should be cooked “ al
dente” an Italian term which means cooked not too soft but firm
to the bite. Consider also the texture of pasta, it should not be
1. The most cultivated cereals in the world are rice and wheat soft and mushy, firness in pasta maybe lost if it is overcooked
only. even in half a minute.
2. Seeds and roots are parts of the plants where starches are As discussed in Cookery 9 about preparing desserts and sweet
mostly stored. sauces, batter, is a mixture of water and flour. Sauces, garnishes
3. Amylopectin contributes gelatinization while amylose produces and accompaniment which are added to the main ingredients of
viscosity when a starch mixture is cooked in the presence of a meal enhance the flavour, colour, aroma and overall
water. presentation of the meal.
4. Cereal that comes from any grains are very valuable that Guidelines on Proper and Safe Handling of Food
cannot contribute a great deal to our health. Food selection and preparation, kitchen facilities, food handlers,
5. Noodles and pasta which is basically starchy food has its and safe temperatures are some of the risk in the preparation
physiological function that does not depend on its starch and and cooking of starch and cereal dishes and other food. And so,
other constituents. guidelines on proper and safe handling of food should be
observed to avoid contamination of the food, spoilage of the food
Cereals and Starches and even minor or major accident that may happen during the
LO2: Prepare Starch and Cereal Dishes food preparation.
Function of Starches and Application in Filipino Dishes 1. Undergo training on food safety and obtain medical certificates
Food is life and Filipinos love to eat because it is part of our from the local/provincial/city/municipal health office.
culture, celebration, community and most importantly serve as 2. Observe proper hand washing technique.
bond among family members during meal time. Food cooked 3. Wear complete cooking outfit and use disposable gloves for
with starches and cereals improves the physical and nutritive direct food contact.
quality of foods. Different dishes can be cooked using starches 4. Observe personal hygiene at all times.
because of its various functions. Starches functions into different 5. Avoid handling food if you are sick.
types of food preparation are the following: 6. Use separate equipment and utensils for handling raw foods
• Thickener for sauces gravies, pie fillings and soups 7. Sanitize all surfaces and equipment used for food preparation.
• Gelling for puddings and kakanin
• Binding and filling for meat loves and meat emulsions 8. Clean thoroughly the cutting-boards and work areas after each
• Stabilizer and emulsifier for beverage, syrup and salad dressing use.
• Moisture retainer for cake fillings and candies 9. Protect the kitchen areas and food from insects, pests and
• Coating and ducting for breads, glazes, icing, toppings and other animals.
confectionary pastries 10. Maintain the highest standards of sanitation in the kitchen at
• Diluents for baking powder all times.
11. Repair immediately broken but still serviceable kitchen tools, _____14. It is one of the ingredients in making sauces, garnishes
utensils and equipment to be ready for next use. and accompaniment that enhance the flavor , color, aroma, and
12. Sanitize completely all kitchen utensils especially cups, overall presentation of the meal.
saucers, flatware after each use.
13. Provide adequate space, proper ventilation and window
screens in the area.
14. Provide garbage receptacle for proper waste disposal.
15. Check expiry dates of food commodities bought and those in
stock.

16. Use iodized salt as a must in salt-seasoned preparations.

17. Cover the food properly.

18. Practice segregation of materials. Activity #3 Let’s Tweet It!
19. Store food properly Objective: Recognize guidelines on proper and safe handling of
20. Do not leave cooked food at room temperature for more than food.
two hours. Materials: Pen and Paper
21. Refrigerate promptly all cooked and perishable food
preferably below 5 ⁰C Directions: Write the guidelines observed in each pictures and
within four hours. indicate if the guidelines are for the #food handlers, #kitchen
22. Do not store food too long even in the refrigerator. facilities, #food preparation and cooking, or #safe temperature.
23. Thaw food inside the refrigerator, not at room temperature. Write your answer on a separate answer sheet.
24. Reheat cooked food thoroughly to 70⁰C/165⁰F within two
hours.
Activity 2.1 Teeny, Meany, Miny, Moe!
Objective: Classify the food items according to the functions of
starch.
Directions: Name each food items and classify it according to the
function of starches and cereals added to the food. Write your
answer on a separate sheet of paper. (10 points)

Activity 2.2. BLACKOUT BINGO!

Objective: Identify the problems and principles in cooking starch
and cereals.
Directions: Answer the following sentences according to the
given description. Write it inside the bingo card on a separate
sheet of paper and the answer should be blackout (answer all the
numbers correctly).
_____1. It is due to acid or acid ingredients like lemon or vinegar.
_____2. It is because the colloid system breakdown
_____3. It is due to high temperature and inconstant stirring
_____4. It is due to loss of water from the starch and protein
molecules.
_____5. It is because of too much liquid in relation to the starch.
_____6. It includes bread, breakfast cereals and pasta.
_____7. It is also a factor of not achieving the good quality of
cooked cereals.
_____8. Cooking equipment used to cook cereal foods.
_____9. These ingredients should be observed carefully its
correct proportion during the cooking of cereal foods.
_____10. It is the boiling temperature for cooking cereal foods.
_____11. Always cook the full ______ prescribed as you watch
the time by the clock.
_____12.It should always be observed in serving cooked cereal
foods.
_____13. It means pasta should be tender but still firm to the
bite.