Cereal

a grain used for food, such as wheat, oats, or corn.

A staple need of people.
Usually starchy foods of grains.
It is the most important group of food crops in the
world. Cereal is derived from CERES the name of the
goddess of agriculture and harvest.

Types of cereal
Rice
Probably the most and common and popular
cereal consumed all over the world. Especially in tropical and
temperate religions.
Brown Rice

It is another variety of rice that is rich in

vitamin B particularly

thiamine, riboflavin.

Maize
,,Used as animal feed.
Corn flakes a flakes came from maize.
Wheat
this is a prime cereal in temperate zones.it is the
main ingredients in foods like bread, biscuits, pastry, cakes
crackers, pancakes, pies cookies, and doughnut gravy.
Barley
this cereal is popular and highly nutrious one
that is usually for malting, livestock.
Millet
Grown widely in Africa and Asia. It is a popular
in China and Germany and Russia. It is also used in
alcoholic beverage.
Oats
Initially a staple cereal in scot lanch, now it is very
popular cereals in almost country.
Rye
It is an important cereal grown in cold climates. It is
used for making bread, beer, whiskeys, vodka and animal
fodder.
What is starch ?
Exist in nature as the main component of cereals
and tubers. It plays an obvious not in achieving the
desired viscosity in such products such as cornstarch,
pudding, sauce fillings gravies.

Sources of starch

Cereal grain including corn, wheat, rice grains, oats.

Legumes
Root of tubers including:
Potato
Sweet potato
Arrow root
Tropical cassava
plant (tapioca)
TOOLS AND EQUIPMENT NEEDED IN
COOKING STARCH

1. Mixing bowl used when preparing cake, mixture,

salad, cream and sauce.
2. Sifter- used for separating coarse particles of flour,
sugar, baking powder to retain finer texture.
3. Wire whip- used for beating egg.
4. Wooden spoon used for mixing ,cream, butter and
salad.
5. Slotted spoon to separate solid particle from soup
also for stirring purposes.
6. Blending fork used for testing the tenderness meat.
7. Rubber scraper used for scraping of mixture of
butter, sugar and egg from the mixing bowl.
8. Strainer used for separating solid particle.
9. Tongs used to holding foods.
10. Measuring cups used to measuring dry and liquid
ingredients.
11. Measuring spoons used to measuring small
quantity of ingredients.
12. Sauce pan used for cooking meat with gravy or
sauce.
13. Kettle and rice cooking used for cooking rice.
14. Pressure cooker used for tenderizing or cooking
meat.
15. Double boiler used for preparing sauce which easily get
when cook directly on the stove.
16. Steamer used by cooking food by steaming.
17. Colander perorated bowl used to drain.
18. Canister a plastic or metal used for keeping dry product.
19. Butcher knife - used for cutting, sectioning and streaming
row mix.
20. Chanel knife small hand tool used generally and
decorating foods such as garnishing.