COOKERY 10-QUARTER 1- LESSON 2-LO 1- PREPARE MISE 'EN PLACE
LESSON 2: PREPARE CEREALS 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. Starch on the other hand, exists in nature as the main component of cereals and tubers. In manufactured and processed foods, it plays an obvious role in achieving the desired viscosity in such products as cornstarch pudding, sauces, pie fillings, and gravies.
Starch is 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. Starch is the source of up to 80% of calories worldwide. Besides this significant role, starches have been used in food manufacture, cosmetics, pharmaceuticals, textiles, paper, construction materials, and other industries.
Objectives
At the end of the module the learners are expected to:
- perform mise‘en place;
- prepare starch and cereal dishes;
- present starch and cereal dishes; and
- store starch and cereal dishes.
Learning Outcome 1 Perform Mise’en Place
BEGINNING ACTIVITY : IDENTIFICATION
Direction: Identify the following tools needed in preparing starch.
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10.
The success of cooking starch and cereal dishes depends on the proper tools and equipment used in the preparation of food. The preparation of starch and cereal dishes requires the various tools and equipment below. Each tool must be used according to its function.
- Mixing bowl – used when preparing cake mixture, salads, creams, and
sauces.
- 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.
- Slotted spoon – 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.
- Blending fork – 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.
- Pressure cooker – 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.
ASSESSMENT 1 - COMPLETE THE TABLE
- _or_ s_ a _ _ h
- p _ _ a t o _t a _ c _
- m o _ _ f _ e _ _ _ a r _ h
- n _ t _ r a _ s _ a _ c _
- _ i _ e s _ a r _ h
- 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 starch from corn
- rice starch from rice
- tapioca from cassava
- 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.
ASSESSMENT 2 - ENUMERATION
BEGINNING ACTIVITY: Guessing Game
Direction : Ask the students to give letters and reveal it to the class and let them guess what is the title of the lesson.
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. Cohesion or thickening properties are contributed by amylopectin when a starch mixture is cooked in the presence of water, but this fraction does not produce a gel.
Most natural starches are mixtures of the two fractions. Corn, wheat, rice, potato, and tapioca starches contains 24 to 16 percent amylose, with the remainder being amylopectin. The root starches of tapioca and potato are lower in amylose content than the cereal starches of corn, wheat, and rice.
The Starch Granule
In the storage areas of plants, notably 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 starch molecules are systematically structured in the granule to form crystalline-like patterns. If the starch granules, in a water suspension, are observed microscopically under polarized light, the highly oriented structure causes the light to be rotated so that a Maltese cross pattern on each granule is observed. This phenomenon is called birefringence. The pattern disappears when the starch mixture is heated and the structure disrupted. 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.The sum of changes that occur in the first stages of heating starch granules in a moist environment which includes swelling of granules as water is absorbed and disruption of the organized granule structure.
2. Viscosity. The resistance to flow; increase in thickness or consistency. When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in viscosity or thickness.
Changes in Gelatinization of Starch
- hydration and swelling to several times original size
- loss of birefringence
- increase in clarity
- marked, rapid increase in consistency and attainment of peak
- "dissolution" of linear molecules and diffusion from ruptured granules.
- with heat removal, retro gradation of mixture to a paste-like mass of gel.
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 - is the process in which starch molecules, particularly the amylose fraction, re-associate or bond together in an ordered structure after disruption by gelatinization; ultimately a crystalline order appears.
4. Syneresis. Oozing of liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a rigid gel; sometimes called weeping. This reaction occurs in all kinds of gels:
- puddings
- jellies
- custards
- gelatin
- agar
5. Dextrinization. It is the process of forming dextrin. Dextrins – are partially hydrolyzed starches that are prepared by dry roasting. In home kitchens, dextrinization is achieved by toasting flour for polvoron, rice flour for karekare sauce, and bread slices for breakfast.
6. Hydrolysis Starches undergo hydrolysis during cooking or processing and during storage of food where a chemical reaction in which a molecular linkage is broken and a molecule of water is utilized.
a. Prolonged heating of starches with acid will promote hydrolysis. This can happen when cooking an acidic food, such as: Pineapple pie resulting in reduced viscosity or firmness of the pie filling.
ASSESSMENT 3 : CROSSWORD PUZZLE
Direction: Solve the given puzzle.
BEGINNING ACTIVITY :Functional Properties of Starches
Starch plays various roles in food, a typical multi-tasker
- Thickeners in gravies, sauces and pudding. It absorbs water and become a gel when cooked.
- Colloidal stabilizers
- Moisture retainer
- Gel forming agents
- Binders
- Package
- 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. 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. You should include at least four servings from this food group each day.
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:
- Carbohydrates
- Protein
- Fat
- Vitamins
- Minerals
- Water
- Cellulose or roughage
- _______________
- _______________
- _______________
- _______________
- _______________
- _______________
- ________________
- _________________
- _________________
- _________________
BEGINNING ACTIVITY: Guessing Game
Direction : Ask the students to fill the missing letters to form the right words leading to the title of the lessons.
- Water
- Protein
- Fat
- Carbon
- Calcium
- Phosphorous
- Iron
- Thiamin
- Riboflavin
- Niacin
- Macaroni
- Miki
- Spaghetti
- Chicken
- Mami
- Pancit Canton
- Linguini
- Bihon
- Lasagňa
- Sotanghon
- Miswa
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