PREPARE CEREALS AND

STARCH
Perform Miseen Place
Tools and Equipment Needed

Mixing bowl Measuring spoon

Sifter Sauce pan and pots
Wire whip Kettle and rice cooker
Wooden spoon Pressure cooker
Slotted spoon Double boiler
Blending fork Steamer
Rubber scraper Colander
Strainer Canister
Tongs Butcher knife
Measuring Cups Channel knife
 Cereals are usually starchy pods or grains.
Cereal grains are the most important group
of food crops in the world
Rice, wheat and corn are the three most
cultivated cereals in the world
Starch exists in nature as the main
component of cereals and tubers
Sources of Starch

The parts of plants that store most starch are

seeds, roots, and tubers.
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
corn
potato
Tapioca (cassava)
Starches are named after its plant
sources
corn starch from corn
rice starch from rice
tapioca from cassava

Classification of Starch

1. Native or Natural Starch

2. Modified Starches
3. Purified starch
Starch Composition and Structure

The Starch Molecule

The molecules of starch are two general types,
called fractions:
Amylose is a long chain-like molecule, sometimes
called the linear fraction, and is produced by
linking together 500 to 2, 000 glucose molecules.
Amylopectin has a highly branched, bushy type of
structure, very different from the long, string-like
molecules of amylose.
The Starch Granule
The seeds and roots, molecules of starch are
deposited in tiny, organized units called granules.
Amylose and amylopectin molecules are placed
together in tightly packed stratified layers formed
around a central spot in the granule called the
hilum.
The sizes and shapes of granules differ among
starches from various sources, but all starch
granules are microscopic in size.
Composition of Starch
Starch Properties and Reactions
1. Gelatinization - swelling of granules as water is
absorbed and disruption of the organized granule
structure.
2. Viscosity - increase in thickness or consistency

The type of sugar influences the temperature

and rate of gelatinization. The effect of sugar is
attributed to competition for water. It was observed
that sugar actually interacts with the amorphous
areas of the starch granules.
Different Sweeteners Added to Starch Gel Preparation

Honey
Molasses
panutsa or granulated sugar

3. Retrogadation - starch molecules re-associate or bond

together after disruption by gelatinization; crystalline order
appears.
4. Syneresis - Oozing of liquid from gel when cut and
allowed to stand
This reaction occurs in all kinds of gels:
jellies
gelatin
5. Dextrinization - the process of forming dextrin. Dextrins are
partially hydrolyzed starches that are prepared by dry roasting.
6. Hydrolysis
Functional Properties of Starches
Starch plays various roles in food, a typical multi-tasker
1. Thickeners in gravies, sauces and pudding. It absorbs water
and become a gel when cooked.
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers its ability to trap oils and fats, which absorb
flavoring substances more efficiently.
Starches are added to processed meats (luncheon
meats, hot dogs, sausages, etc.) as a filler, binder,
moisture, retainer, and fat substitute.
Cereal any grain that is used for food. Grains
especially whole grain are not just empty calories.

Cereal-processed food:
A whole grain cereal
Enriched cereals
A restored cereal
Cereals provide the body with:
Carbohydrates
Protein
Fat
Vitamins
Minerals
Water
Cellulose or roughage
 Nutritional Significance of Noodles
and Pasta or Alimentary Paste
Nutritive value: Dried Noodles and Pasta:
Water Macaroni
Miki
Protein
Spaghetti
Fat
Chicken Mami
Carbon Pancit Canton
Calcium Linguine
Phosphorous Bihon
Iron Lasaga
Thiamin Sotanghon
Riboflavin Miswa
Niacin
 Prepare and Cook Starch and
Cereal Dishes
Factors Affecting Starch Paste Viscosity and Starch
Gel Strength
Stress or other factor. Stirring Amount and Type
Kind and Amount of Starch. Certain type of starch will
influence the characteristics of the starch paste viscosity
and gel strength.
Heating rate. The faster starch-water dispersion is
heated; the thicker it will be at the identical endpoint
temperature.
 Endpoint Temperature
Each type of starch has a specific endpoint temperature
at which it will undergo optimum gelatinization.
Incompletely gelatinized starch will not attain optimum
starch paste viscosity or gel strength.
Over gelatinization results in decreased starch paste
viscosity and gel strength.
Cooling and storage conditions
If cooled too fast, the amylase will not have time to form
the vital micelles necessary for the three dimensional
structure.
If cooled too slowly, the amylase fractions will have a
chance to align too much and become too close
together and the liquid portion will not be trapped in the
micelles.
Ingredients added (acid, enzyme, sugar, fat and
emulsifiers
Addition of acid or enzyme can also cause
dextrinization (the process of forming dextrins).
Functions of Starch and Application in Filipino Dishes
 Common Problems in Starch Cookery

Thinning of Gel. This problem is usually encountered

when using acid or acid ingredients such as lemon or
vinegar.
Weak Gel. Weak gel results if there is too much liquid in
relation to the starch
Skin Formation. Skin formation is due to loss of water
from the starch and protein molecules near the
surface of the mixture. Scorching. This can be avoided
by temperature control and constant stirring so the
starch granules do not settle at the bottom of the
cooking pan.
Raw Starch Flavor. This is due to ungelatinized starch.
Principles in Cooking Cereals
In cooking all cereal products, the following points should
be observed:
1. Use a double boiler.
2. Observe carefully the correct proportions of cereal,
water and salt.
3. Cook at boiling temperature (212 F.).
4. Watch the time by the clock, and always cook the full
time prescribed, preferably longer.
5. Serve attractively.
6. Improper cooking and poor serving are largely
responsible for unpopularity of cereal foods.
 Cooking Pasta
Pasta should be cooked al dente, or to
the tooth. Cooking times differ for every
shape and size of pasta. Timing also
depends on the kind of flour used, and the
moisture content.
Italian practice is to toss the pasta with the
sauce the minute it is drained, the sauce
immediately coats all surfaces of the pasta,
and the cheese, melts in the heat of the
boiling hot noodles.
 Italian style pasta
Spaghetti
Spirali
Cavatappi
Lumaconi Rigati
Tripolini
Gramigna
Tagliatelle
Vermicelli
Farfella
Sedanini Rigati
Gnocchi
 Basic Principles in Preparing Pasta
Pasta Shapes
Pasta shapes with holes or ridges, such as wagon
wheels or rotini, are perfect for chunkier sauces.
Thin, delicate pastas, such as angel hair or
vermicelli, are better served with light, thin sauces.
Thicker pasta shapes, such as fettuccine, work
well with heavier sauces.
Very small pasta shapes, like alphabet shapes
and acini di pepe, are good for soups
 Cooking Time Depends on the Shape

The larger and fuller the pasta shape, the

longer the cooking time. Most pasta recipes
specify cooking times for pasta cooked al
dente, tender but firm.
Suggestions for Holding Pasta
Alphabet shapes

Acini di pepe Wagon wheels pasta

Liguine

Ravioli
Ziti Pasta

Fetuccine
Risk in the preparation and cooking of
starch and cereal dishes and other food
Food handlers;
Kitchen facilities;
Food selection and preparation; and
Safe temperatures.
Guidelines on proper and safe
handling of food
1. Food handlers
Undergo training on food safety and obtain
medical certificates from the
local/provincial/city/municipal health office.
Observe proper hand washing technique
Wear complete cooking outfit and use
disposable gloves for direct food contact
Observe personal hygiene at all times.
Avoid handling food if you are sick.
2. Kitchen facilities
Use separate equipment and utensils for
handling raw foods
Sanitize all surfaces and equipment used
for food preparation
Clean thoroughly the cutting-boards and work areas
after each use
Protect the kitchen areas and food from insects, pests
and other animals
Maintain the highest standards of sanitation in the
kitchen at all times
Repair immediately broken but still serviceable kitchen
tools, utensils and equipment to be ready for next use
Sanitize completely all kitchen utensils especially cups,
saucers, flatware after each use
Provide for adequate space, proper ventilation and
window screens in the area
Provide garbage receptacle for proper waste disposal
3. Food Preparation and Cooking
Check expiry dates of food commodities bought
and those in stock
Use iodized salt as a must in salt-seasoned
preparations
Cover the food properly.
Practice segregation of materials
Store food properly
4. Safe temperature
Do not leave cooked food at room temperature
for more than two hours
Refrigerate promptly all cooked and perishable
food preferably below 50C within four hours
Do not store food too long even in the
refrigerator.
Thaw food inside the refrigerator, not at room
temperature.
Check internal temperature during cooking to
assure proper end-point time and temperature
has been met to at least 700C/1650F
Reheat cooked food thoroughly to 700C/1650F
within two hours