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TLE – Cookery
Quarter 1
Lesson 2: Prepare Cereals
and Starch

Module 2:
LO 2. Prepare and Cook Starch and Cereal
Dishes
(Week 5)

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 INTRODUCTION

One of the properties of starch is viscosity which is the resistance to flow of

starch and modified starch paste. In the preparation and cooking of starch and cereal
dishes, factors affecting starch paste viscosity and starch gel strength should be
considered.

Objectives:
At the end of this module, you are expected to:
1. Identify factors affecting starch paste viscosity and gel strength.
2. Determine functions of starch and application in Filipino dishes.
3. Identify the principles in cooking cereals.

Vocabulary List:
Viscosity- the resistance of a liquid to flow
Gel strength - the ability of the mixture to hold shape

Pre- test
Direction: Write True if the statement is correct and False if the statement is
incorrect. Write your answer in a sheet of paper.

1. Stirring increases viscosity

2. Starches that are heated rapidly are somewhat thinner than starch heated
slowly.

3. starch with greater amount of amylose thickened more

4. If there is too much liquid in relation to the starch it results to a weaker gel.

5. Various cereal grains requires same amount of water.

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 Learning Activity

Read and understand the different factors that affects

the viscosity and gelatinization of starch.

Factors affecting Starch Viscosity

and Starch Gel

 WATER - Sufficient water must be available for absorption by

starch.

 KIND AND AMOUNT OF STARCH

 starch with greater amount of amylopectin thickened more
 starch with greater amount of amylose has firmer gel

 TEMPERATURE
o large starch granules - gelatinize at lower temperature
o small granules - gelatinize at higher temperature

 HEATING TIME
Starches that are heated rapidly are somewhat thicker than starch heated
slowly.

 AGITATION / STIRRING
Stirring is required in order to assure uniform consistency and to prevent
lumps from forming.
 ACID
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 Acids weaken the ability of starches to thicken.

 SUGAR
Sugar competes with starch for available water which delays gelatinization.

 FAT
Fat delays gelatinization by coating the starch and preventing it from
absorbing water.

Functions of Starch and Application

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in various Dishes

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Common Problems in Starch Cookery

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 PRINCIPLES IN COOKING CEREALS
1. The various cereal grains vary in the amount of water required. Enough water
should be used in cooking cereals to form a starch gel.
2. A high temperature should be used in cooking cereals to improve their
palatability.
3. Sufficient cooking of cereals is necessary to eliminate the raw starch flavour.
4. Pastes made with cereal starches such as corn and wheat is cloudy in
appearance whereas those from root starches such as potato and tapioca are
clearer.
5. Finely ground cereals tend to lump when they are cooked.
6. The use of excess water for cooking cereals is to be avoided.
7. The water in which cereals are to be cooked should be boiling rapidly before
cereals are added.

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 Practice Task 1

Direction: Identify the function of starch in each of the following food. Write your
answer in a sheet of paper.
1. Kutchinta ___________ 6. Hotdogs ____________
2. Sapin-sapin ___________ 7. Fruit Drinks____________
3. Gravies ___________ 8. Pandesal _______________
4. Pineapple Pie Filling ___________ 9. Yogurt Drinks____________
5. Chicken Nuggets ____________ 10. Maja Blanca_____________

Practice Task 2

Direction: Fill in the blanks with word that will complete the statement. Write your
answer in a sheet of paper.
1. Sugar competes with starch for available _______ which delays gelatinization.
2. Stirring is required in order to assure uniform consistency and to prevent
________ from forming.
3. Acids weaken the ability of starches to ________.
4. Large starch granules gelatinize at __________ temperature.
5. Starch with greater amount of ____________ thickened more.

Practice Task 3

Direction: Identify which of the following sentences are correct about the principles in
cooking cereals. Select the number before each sentence. Write your answer in a
sheet of paper.

1. Different starch source requires the same amount of water.

2. Water should reach boiling point to cook starch thoroughly.
3. Pastes made from root starches are cloudy in appearance.
4. Whole cereals are easier to cook making them prone in forming lumps.
5. Use the proper ratio of cereals to water.

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 Post Test

Direction: Select the letter of the best answer. Write your answer in a sheet of paper.

1. Which of the following food dishes uses starch as thickening?

a. Candies b. Meat loaves c. Sauces d. Toasts
2. Which of the following food dishes uses starch as coating?
a. Bibingka b. Hinagum c. Kutchinta d. Puto
3. Which of the following food dishes uses starch as binding and filling?
a. Espasol b. Kare-kare c. Pie filling d. sausage
4. Which of the following uses starch as stabilizers?
a. Processed Meat c. Fruit Drinks
b. Canned Vegetables d. Dried Fruits
5. What should you do to prevent skin formation on cooked starch?
a. Cover the cooked starch with aluminum foil.
b. Cover the cooked starch with plastic wrap.
c. Place the cooked starch inside the refrigerator
d. Reheat the cooked starch.
6. What should you do to prevent lumps when cooking starch?
a. Add starch directly to the boiling water.
b. Mix starch with cold water.
c. Use little amount of water.
d. Use low heat when cooking
7. Which of the following weakens the ability of the starch to thicken?
a. Acid b. Fat c. Salt d. Sugar
8. Which of the following competes with starch for available water?
a. Acid b. Fat c. Salt d. Sugar
9. What is the sign that starch is not thoroughly cooked?
a. Lumps in the mixture c. Scorching
b. Mixture won’t thicken d. Raw starch flavor
10. Which of the following statements is true about cooking cereals?
a. Cereals are cooked in the same rate.
b. Stirring increases gel formation.
c. Various cereal grains requires same amount of water.
d. Water must be boiling when cooking cereals.

REFERENCES:

1. Learning Module in Cookery 10

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