10

TLE-Home Economics
COOKERY 10
QUARTER 1 – MODULE 3:
STARCH AND CEREALS
Quarter 1 – Module 3 – New Normal Home Economics Cookery Grade 10
First Edition 2020
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Borrowed materials (i.e. songs, stories, poems, pictures, photos,
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Published by the Department of Education
Secretary: Leonor Magtolis Briones
Undersecretary: Diosdado M. San Antonio

Development Team of the Module

Writers: Jennifer B. Mempin Gina T. Perez

Nancy Padilla Von Ryan Cagata
Cherry Utanes Therish Franceshca Ong
Corazon Cacapit Eadgar Julian L. Robles
Jane D. Villanueva

Editor: Doriecelle P. Balancio, Head Teacher VI - English

Carmelina D.M. Tan, PSDS
Reviewers/Validators: Lorna Y. Grasuta, Head Teacher VI
Elena C. Ignacio, Head Teacher VI
Myrna T. Cajayon, Head Teacher VI
Jeanette Laurel Wang, Master Teacher
Illustrator: Christoval S. Arroyo, Rizal T. Ayuyang
Layout Artists: Eadgar Julian L. Robles, Gina T. Perez
Management Team: Malcolm S. Garma, Regional Director
Genia V. Santos, CLMD Chief
Dennis M. Mendoza, Regional EPS in Charge of LRMS and
Regional ADM Coordinator
Maria Magdalena M. Lim, CESO V, Schools Division Superintendent
Aida H. Rondilla, Chief-CID
Lucky S. Carpio, Division EPS in Charge of LRMS and
Division ADM Coordinator
 TLE - Home Economics
COOKERY 10
MODULE 3 (QUARTER 1, WEEK 5)

LO1 Perform Mise en Place

Component of Cereal Grains and its Types

Nutritional Value of Cereal
Market Forms of Cereal
Sources, Composition and Structure of Starch
Methods of Cooking Cereal and Starch

HOW TO USE THIS MODULE

Before you start answering the module, I want you to set

aside other tasks that will disturb you while enjoying the lessons.
Read the simple instructions below to successfully enjoy the objectives of
this kit. Have fun!
1. Follow carefully all the contents and instructions indicated in every
page of this module.
2. Write on your notebook or any writing pad the concepts about the
lessons. Writing enhances learning, that is important to develop
and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answers.
5. Analyze conceptually the posttest and apply what you have learned.
6. Enjoy studying!
PREPARE CEREAL AND STARCH DISHES (CD)
Module Title: PERFORM MISE EN PLACE
Code: TLE_HECK9-12CD-If-5
What I Need to Know
Module Introduction:
In this module, you are required to go through a series of learning
activities in order to complete each learning outcome. In each
learning outcome are Information Sheets, Self-Checks, Task Sheets, Activity
Sheets and Assessment. Follow and perform the activities on your own. If you
have questions, do not hesitate to ask for assistance from your facilitator.

Expected Outcome:
After completing the module, you should be able to:
1. Identify the types of grains, whole grains and cereal.
2. Discuss the nutritional content of whole grain cereals.
3. Explain the benefits of whole grain cereals.
4. Label the components of starch.
5. Analyze the methods of cooking cereal and starch.

What I Know
PRE-TEST

Directions: Read each question carefully. Choose the letter which

corresponds to the correct answer and write it in your test notebook.

1. What type of cereals that have been processed during manufacture so

that they can be eaten as taken from the package?
A. Food C Ready to eat cereals
B. Grain D Starch
2. A type of fruit called a caryopsis, composed of the endosperm, germ,
and bran.
A. Carhop C. Gramineae
B. Cereal D. Sorghum
3. Which of the following is an instant cereal?
A. Ready to eat cereals C. Dried foods
B. Dietary fiber D. Ready to cook cereals
4. It is known as miller's bran, the hard outer layers of cereal grain that
consists of the combined aleurone and pericarp.
A. Bran C. Endosperm
B. Minerals D. Germ

Page 1 of 22
 5. Which part of the embryo has the potential to sprout into a new plant
and contains most B vitamins, some protein, minerals, and healthy
fats?
A. Bran C. Germ
B. Endosperm D. Fats
6. What cereal plant is considered as the most important kind, and
commonly grown in temperate countries?
A. Barley C Rice
B. Oats D Wheat
7. Which of the following cereal is made of pearl barley when the grains
are husked, steamed, rounded, and polished?
A. Barley C Sago
B. Rice D Tapioca
8. What is the most commonly used flour in baking?
A. All-purpose flour C. White flour
B. Durum D. Whole wheat flour
9. A macronutrient that is essential to building muscle mass. It is
commonly found in animal product and is also present in other food
specially oats.
A. Cereals C. Protein
B. Minerals D. Vitamin
10. When the starch is oozing of liquid from gel and when cut and allowed
to stand. The process is called_________
A. Dextrinization C. Molasses
B. Hydrolysis D. Syneresis
11. Which type of starch is originally derived from its plant source?
A. Amylose C. Native starches
B. Modified starches D. Starch
12. The most efficient way to achieve thoroughness especially if the
viscosity is concerned.
A. Double broiler C. Fireless cooker
B. Dry heat D. Moist heat
13. What old method of cooking cereals or starchy foods use?
A. Browning C. Simmering
B. Drying D. Steaming
14. How many seconds should you wash your hands?
A. 20 B. 25 C. 30 D. 40
15. What should you use to dry equipment?
A. Apron B. Dishcloth C. Tea towel D. Paper towels

Page 2 of 22
 What Is It
COMPONENTS OF CEREAL AND ITS TYPES

The term cereal is a derivative from Latin word 'cerealis' meaning ‘grain’
which is botanically, a type of fruit called a caryopsis, composed of the
endosperm, germ, and bran. The cereals are annual common grass members
of the grass family also known as Gramineae, which usually have long, thin
stalks, such as wheat, rice, maize, sorghum, millet, barley and rye, whose
starchy grains are used as food.

Expectations:
After reading this lesson, you should be able to:
1. Identify the parts of a whole grain.
2. Explain the different kinds of cereals and its uses.
3. Appreciate the importance of cereals in our meals.

GRAIN: is a small, hard, dry seed, with or without an attached hull or

fruit layer, harvested for human or animal consumption.
GRANULES: are designed to be taken with a small amount of food.
MILLING: is the process by which cereal grains are ground into flour.

Components of Cereal Grains

Bran: The outer layer of the grain (fiber omega-3 fatty
acids, vitamins and dietary minerals).

Endosperm: The main part of the grain mainly

starches), and

Germ: The smallest part of the grain (vitamin E, folate,

thiamine, phosphorus, magnesium).

Most cereal grains are used for making:

 Four
 Pasta
 Breakfast Cereal
 Alcoholic Beverages
 Animal Feeds

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TYPES OF CEREALS
TYPES DESCRIPTION
1. WHEAT Wheat is the most common cereal produced in the
western world and it is used in making bread,
muffins, noodles, pasta, biscuits, cakes, pastries,
confectionery and other culinary applications.

2. OATS Oats are one of the hardest cereals. They are either
rolled into flakes or ground into tin rolled three
grades of oatmeal: coarse, medium, and fine. Oats
are used in rolled oats-porridge, oatmeal-porridge,
thickening soups, coating food, cakes, and biscuits.

3. BARLEY Barley is made of pearl barley when the grains are

husked, steamed, rounded, and polished. Pearl
barley is also ground into fine flour. These products
are used for making barley water for thickening
soups and certain stews. When roasted, barley is
changed into malt and as such is used extensively
in the brewing and distilling of vinegar.
4. MAIZE OR CORN Maize is also known as corn, sweetcorn or corn-on-
the cob and besides being served as a vegetable, it
is processed into cornflakes and corn flour. Maize
yields good oil suitable for cooking.

5. RICE Rice is classified according to its mode of

cultivation, grain length and texture. It comes from
various forms depending on its type and the way it
is processed. These are white, converted, instant,
brown, wild, glutinous, specialty rice bran and wild
rice.

Related Links

• https://www.savorysimple.net/how-to-make-cake-
flour/
• https://www.livestrong.com/article/546155-flour-
that-contains-high-protein/
• https://www.finecooking.com/article/choosing-
flour-for-baking

Page 4 of 22
 What I Have Learned

Label it Besh!
Directions: Ceres the Goddess of harvest wants to know the different kinds of
cereals. Help her label the pictures of cereals in the diagram. Write your
answer in your quiz notebook.

What I Have Learned (A)

Additional Activities

Answer Me!
Directions: Read the question carefully. Choose the letter of the best answer
and write your answers in your quiz notebook.
1. Which type of cereal bellow was also known as maize and yields good
oil suitable for cooking?
A. corn B. oats C. rice D. sago
2. What powder is produced from grinding the entire kernel where the
bran and germ are removed during milling, while the endosperm is
finely ground?
A. durum B. self-rising C. semolina D. whole wheat flour
3. Which of the cereals bellow is obtained from the roots of a tropical plant
called cassava?
A. oats B. rice C. sago D. tapioca
4. What type of rice is used for milk pudding.
A. brown rice B. ground rice C. wild rice D. rice paper
5. Which of the following cereal is made of pearl barley when the grains
are husked, steamed, rounded, and polished?
A. barley B. rice C. sago D. tapioca

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 What Is It
NUTRITIONAL VALUE OF CEREAL GRAINS

Grains are economical source of carbohydrate/energy. The protein is

relatively low in biological value relative to meat, fish, eggs and milk. Cereals
are important sources of many nutrients, including fibers, B vitamins and
minerals. There is a long list of benefits for cereal, this is the reason why
people need to include cereals as a significant part of their daily diet to help
the whole family meet their recommended daily amount of certain nutrients.

Expectations:
After reading this lesson, you should be able to:
1. Identify the nutrients found in cereals.
2. Recognize the role of cereal foods play in a
balanced diet and the effects on health.
3. Apply the nutritional value to personal diet.

CALORIE: A unit of heat used to measure the energy value of food.

ORGANIC: Foods grown without pesticides, additives, or other
chemicals
RDA: Recommended Dietary Allowance these guidelines is to inform
you how much of a specific nutrient your body needs daily.

NUTRITIONAL VALUE OF CEREAL GRAINS

A cup of cooked cereal, grain, or pasta contains about 160 (kcal), 30
grams of carbohydrate, 6 grams of protein, some vitamins and minerals, and
a trace of fat. Whole grain products provide additional fiber.

Protein: Although cereal supply almost half of the dietary protein worldwide,
their protein is incomplete because grains are low in the essential amino acid
lysine. They do, however, have adequate amount of amino acid methionine.
For this reason, they are often paired with legumes, which lack methionine to
achieve protein complementation

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Carbohydrates: Grains are excellent source of complex carbohydrates. At
least six to eleven servings a day of grains in the forms of breads, cereals, rice
or pasta fulfil the Food Guide Pyramid’s dietary recommendation that a large
portion of calories (kcal) be derived from carbohydrates.

Fiber: whole grain products are good source of soluble fiber, which has
been shown to reduce high blood cholesterol and help stabilize high blood
glucose: and of insoluble fiber, which may help to reduce the risk of colon
cancer

Vitamins and Minerals: Unfortunately, grains are low in many vitamins and
minerals, because the milling process that removes the husk, bran and germ
also removes nutrients. Certain vitamins are lost during milling.

Fat: Cereals are very low in fat and contain no cholesterol. A slice of bread
averages only 100 calories (kcal) but spreading 1 tablespoon of butter,
margarine, mayonnaise, or peanut butter on the bread adds another 100
calories (kcal) and about 10 grams of fat.

What I Have Learned (1)

Answer Me!
Directions: In the plate write the nutrients found in cereals and in the box
write the benefits of each nutrient. Write your answer in your quiz notebook.

Page 7 of 22
 Fact or Bluff

Directions: Write FACT if the statement is one of the health benefits of cereals
and BLUFF if not.

____________1. It helps in lowering the blood pressure.

____________2. Consuming enough fiber per meal can reduce the risk of heart
blockages.
____________3. The primary role of carbohydrates is to supply calories to all
cells in the body.
___________4. The human body requires proteins to build muscles and tissues.
___________5. Look for a cereal that contains about 20 percent of your B-
vitamin RDA.

What Is It
MARKET FORMS OF CEREAL GRAINS

Cereal grain as found in the market comes in different forms. Some of which
are raw, ready to cook, ready to use, and ready to eat like breads and
breakfast-cereals and drinks.

Expectations:
1. Identify the market forms of cereal
2. Choose the right form of cereal for a certain dish to prepare.
3. Cite importance of knowing the different market forms of cereal and
starch.

Rice paper – is a thin edible paper produced from rice and is used in
making macaroons and nougat.
Tapioca – It is obtained from the roots of tropical plant called
cassava. It is is used for garnishing soups, milk, puddings and other
native delicacies
Sago – it is produced from the pith of the sago palm. It is used for
garnishing, soups, ilk puddings, juices and other native delicacies
Pasta – refers to the large group of products made from a paste of
flour, water and salt. They are made with hard flour Farina and
Semolina which keep the product in shape.
Noodles – have egg added and other ingredients desired by the
maker.

Page 8 of 22
Market Forms of Cereal Grains

1. Raw/Fresh – these are products straight from the farm

to the market like corn on the cob and milled rice.

2. Ready to cook include instant rice which may be

whole grain or ground, (Champorado, lugaw) flour,
starch, pasta of different shapes and sizes, instant
noodles, pearls (tapioca and sago) and popcorn.

3. Ready to use are cooked or partially cooked cereal

products like tapioca, sago, lumpia/
molo/wanton/siomai wrappers and the special
wrapper called rice paper.

4. Ready to eat - cereals that have been processed

during manufacture so that they can be eaten as
taken out from the package. It designates drinks
and breakfast-cereals (oatmeal, cornflakes) and
breads. There are many kinds of breakfast-cereal
and drink products in the market. Most of them
are made from the cereals listed above but they
differ because of variety in the process of their
manufacture. The so-called breakfast cereals have a wide
usefulness in meals other than breakfast.

Types of Flour
Flours provide structure, texture and flavour to baked products. Is made by
milling grains, which is used to make many different foods such as bread,
cakes and pastry. It contains starch that strengthens the baked item through
gelatinization. Other component of flour that play an important role in the
structure of bakery items are the proteins that form gluten which contributes
to the firming of the flour mixture.

Kinds Description
1. Wheat Flour
• Whole- Also known as graham or entire-wheat flour is made
Wheat from the entire wheat kernel, including the bran, germ,
Flour and endosperm. It should be use half and half with
white flour. It contains fat so it should be refrigerated
to prevent rancidity

• White Flour It is made using only the endosperm of the wheat grain

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 • Bread Flour The higher gluten content of third flour makes it ideal
for making yeast breads and hard rolls that require
elastic gluten for multiple rising periods.
• Durum It is made from hard winter durum wheat. Its high
Flour protein content makes it best suited for the
(Semolina) manufacture of the semolina flour used for pasta
products.
• All-Purpose Also known as family-type flour, contains less protein
Flour than bread flour

• Pastry Flour Cream colored pastry flour is derived from soft wheat
with medium patents. Its lower protein content of
about 9 percent is preferred by commercial and
professional bakers for preparing pastries. Some
people substitute a combination of all-purpose and
cake flour for pastry flour
• Cake Flour Soft, extra-short patent wheat flours are used to make
cake flour. It is pure white and has a very fine silky, soft
texture. Its lower protein content of only 8 percent and
small particle size compared to all-purpose flour result in
less gluten being formed, which gives cake a fine grain,
delicate structure. It has the same amount of protein as
pastry flour but more starch.

• Gluten Flour It is made from wheat flour that has been milled in
such a way to retain the gluten. A small amount of this
flour is used in combination with other flours (1
tablespoon for every cup of other flour) to help heavy
breads rise more easily. Vegetarian often used gluten
flour to make Seitan protein food with spongy texture
and able to sponge up flavors from gravies or broths.
2. Non-Wheat Flour
 Rice Flour Naturally, gluten-free rice flour is popular in Asian
cultures where it is used to make a variety of food
products
 Rye Flour The lowest gluten potential of rye flour contributes to
a very compact bread. It contains high concentration
of water-soluble carbohydrates called pentosans which
gives the flour a high water-binding capacity
 Cornmeal Corn’s chief proteins is Zein which is incapable of
Flour mimicking the elastic or plastic properties of flours
with higher gluten forming potential. It is available in
yellow, white and even blue varieties of corn. Masa
farina is finely ground cornmeal flour made from corn
that was presoaked in lime or lye. It is used primarily
to make corn tortillas and tamales

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  Soy Flour Soy flour is higher in protein than other flours because
its source, the soybean, is actually a legume and
sometimes added to wheat flour to improve its protein
profile.
 Buckwheat It contains more starch and less protein than wheat
Flour flour and is used primarily in pancake and waffle mixes
as well as in crepes.
 Potato Flour Cooked potatoes that have been dried and ground yield
potato flour. The starch in potato flour increases loaf
volume, which is why the liquid left over from cooked
potatoes is sometimes used in homemade breads
3. Treated Flour
 Aged Flour Freshly milled flour is not white, and the resulting
baked products are of poor quality. Natural aging is
expensive, however, because of the required storage
space, increased labor costs, and the risk of pest
infestation
 Bleached Flour Flour whitened by bleaching is labeled,” bleached”.
Cake flour is always bleached with chlorine gas,
which not only whitens the color, but creates a very
tender, fluffy baked products
 Self-Rising Flour Self-rising flour is all-purpose flour with the leavening
agent and salt already added.
 Enriched Flour Enriched flour is white flour to which the B vitamins
are as well as the mineral iron have been added. Fiber
and other nutrients such as vitamin E, that are lost
with the bran germ are not replaced.

What Is It
SOURCES, CHARACTERISTICS AND USES OF STARCH

As a complex carbohydrate, starch, in the form of potatoes, rice, noodles and

sorghum is a mainstay of diets throughout the world. In food preparation,
starch contribute to the texture, taste and appearance of many foods such as
sauces, gravies, cream soups, salad dressings, and desserts.

Expectations:
After reading this lesson, you should be able to:
Determine the sources of starch.
Explain the characteristics and uses of starch.

Page 11 of 22
 Tuber: are enlarged structures in some plant species used as storage
organs for nutrients.
Modified starch – starch that has been chemically or physically modified to
create unique functional characteristics
Glucose: comes from the Greek word for "sweet." It is a type of sugar you get
from foods you eat, and your body uses it for energy.
Viscosity: The resistance to flow; increase in thickness or consistency.

Sources of Starch
The word “starch” is derived from the Germanic root word meaning “stiff” and
commercial starch lives up to the original meaning by acting as a thickening or gelling
agent in food preparation. Plants serve as the source of starch granules which are the
plant cell’s unit for storing starch. Starch granules differ in size and shape depending
on their botanical origin. They are manufactured and named after their plant source.

 Roots and tubers (potato, arrowroot and cassava (tapioca)

 Cereal grains (corn, rice, wheat and sorghum)
 Sago palm
 Legumes

Purified Starch may be separated from grains and tubers by a process

called wet milling. This procedure employs various techniques of
grinding, screening centrifuging to separate the starch from fiber, oil,
and protein.

Cornstarch. The wet milling process is used to derive starch from corn,
which is the major source of starch all over the world

Modified Starch these starches are sold only

Related Links:
to the food service operations and companies https://www.youtube.co
and are not found in retail level. The m/watch?v=ZsldgV8u65s
modification may affect the starch’s
gelatinization, heating times, freezing stability,
cold water solubility or viscosity. These are:
crosslinked starch, oxidized starch and
instant or pregelatinized starches.

Page 12 of 22
Characteristics of Starch
Starch is polysaccharide made up of
hundreds or even thousands of glucose
molecules joined. Starches have the capacity
to go through the processes of gelatinization,
gel formation, retrogradation, and
dextrinization that makes them so valuable in
food preparation. The concentration of
amylopectin and amylose in starch determine
the degree to which these processes take
place.

GELATINIZATION occurs when starch granules

are heated in a liquid. It increases the volume,
viscosity and translucency of starch granules.

Gelatinization is affected by the following:

1. Water: sufficient for absorption by the starch

2. Temperature - transition temperatures for various starches differ
3. Timing – heating beyond the gelatinization temperature decreases
viscosity
4. Stirring – stirring during the early formation of starch paste or the
gelatinizing starch mixture is required in order to assure uniform
consistency and to prevent lumps from forming. Continued or too
vigorous stirring, however, causes the starch granules to rupture
prematurely, resulting in a slippery starch paste with less viscosity
5. Acid – decreases viscosity of a starch gel so it should be added after
gelatinization
6. Sugar – it competes with starch for available water, delays the onset
of gelatinization and increases the required temperature
7. Fat/protein – delays gelatinization by coating the starch and
preventing it from absorbing water

Amylose - It is the “glue” that holds the gel together. 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 is found in waxy or modified starch. 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.

Page 13 of 22
Gel Formation (gelation) is the next step after gelatinization. A fluid starch
paste is a sol, while semi-solid one is known as gel. Not all starches will gel.
Gel formation is dependent on the presence of a sufficient level of amylose
molecules because amylose will gel, and amylopectin will not

Syneresis is the oozing (separation) of liquid from gel when cut and allowed
to stand (e.g. jelly or baked custard). It is sometimes called weeping. This
reaction occurs in all kinds of puddings, custards, and gelatine.

Retrogradation it occurs as the gel cools: bonds continue to form between

amylose molecules. This retrogradation is accelerated by freezing, so the
starches used in frozen food products usually come from low-amylose sources
such as waxy corn or sorghum. The best way to prevent retrogradation is to
use the gelled food as soon as possible.

Dextrinization Another process characteristic of starches is dextrinization.

The result is an increase in sweetness. A side effect is that dextrinized
starches lose much of their thickening power because they have been broken
down into smaller units, so more flour is required to thicken gravy-making
process. Toasting and browning breaks down amylose and amylopectin and
the resulting dextrins cause toast to taste noticeably sweeter than the original
bread.

Dextrinization is achieved by toasting flour for

polvoron, rice flour for kare-kare sauce, and toasted Related Links:
https://www.youtube.com/
bread for breakfast.
watch?v=oiGUyvMHqM4
During the old times Rice is being roasted and boiled
to make coffee. (See if you can make a trivia out of
this thank you)

Uses of Starch
Starch serves several purposes in the food industry, including its use as

 Thickening agent or gelling agent for soups, sauces, gravies, stews,

cream style corn, cream fillings, custards, fruit pie whipped toppings
 Edible films – protective coating for chewing gums, bind foods such as
meat products and pet foods, holds flavor substances in oils and
chocolates
 Starch Syrup – corn syrup made from corn starch is added to large
assortment of foods including soft drinks, canned fruits, jams jellies
preserve frozen desserts, confections, frozen fruits, fountain syrups
and many others.

Page 14 of 22
 What I Have Learned (2)

Answer a Puzzle!

CROSSWORD PUZZLE.
Direction: Complete the crossword puzzle below. Read each question
carefully. Write the answer in your Quiz notebook.
Across:

2. Molecules of starch are deposited in tin

3. A long chain-like molecule, sometimes called
the linear fraction or glue that holds the gel
6. String-like molecules of amylose
8. Grains and tubers by a process called wet milling
9. Originally derived from its plant source

Down:
1. Central spot in the granule
2. First stages of heating starch granules
4. Resistance to flow
5. Starches that have been altered physically or chemically
7. A polysaccharide made up of hundreds or even thousands of glucose
molecules bound together.

Page 15 of 22
 Pre-test A
Multiple Choice

Directions: Read the questions carefully and choose the letter of the best
answer. Write the answer in your Quiz notebook.

1. What is the white, granular, organic chemical that is produced by all green
plants. is a soft, white, tasteless powder that is insoluble in
cold water, alcohol, or other solvents?
A. Rice B. Sago C. Starch D. Tapioca

2. What is 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?
A. Dextrinization B. Gelatinization C. Molasses D. Viscosity
3. What starch property 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. Dextrinization B. Hydrolysis C. Retrogradation D. Syneresis
4. What is the type of reaction when the starch is oozing of liquid from gel
when cut and allowed to stand?
A. Dextrinization B. Hydrolysis C. Molasses D. Syneresis

5. What type of starch structure is a long chain-like molecule, sometimes

called the linear fraction, and is produced by linking together 500 to 2, 000
glucose molecules?
A. Amylopectin B. Amylose C. Hydrolysis D. Syneresis

What Is It
METHODS OF COOKING CEREAL GRAINS
AND STARCH DISHES

The main purpose of heating dried cereals in water is to soften and gelatinize
their starch, creates an edible texture, and improves flavor. Although rice is
the most commonly prepared grain in the world, all grains can be cooked in
a similar manner with just slight variations in the amount of water and length
of heating. Cooking time decreases with any reduction in particle size due to
cracking, rolling, cutting or flaking.

Page 16 of 22
Expectations:
After reading this lesson, you must be able to:
1. Enumerate the different methods of cooking cereal grains and starch
dishes.
2. Explain the principles in cooking starch and cereals dishes
3. Apply the methods of cooking in preparing cereal/starch dishes

Al dente - refers to the desired texture of cooked cereal and pasta in

Italian cooking. It literally means “to the tooth”, firm but tender.

Moist Heat Method

1. Boiling: Cereals are allowed to cook slowly until they are ready to serve
thus the method of boiling is practiced. Boiling rice is common method among
Filipino families. Biko, Maja, and sapin-sapin, are some of the Filipino boiled
delicacies

Pasta – are usually dried when they arrived in the kitchen except
Ravioli which is a soft dough stuffed with a filling. It may be made in the
kitchen or purchased ready- made and frozen.

The cooking of pasta is not at all complicated. The right timing and right
amount of liquid (water) is all that matter, being few seconds too late may ruin
the pasta. Simply follow these simple guides:

1. Cook in large amount of water with a 4 is to 1 ratio (by volume) of water

to pasta.
2. Use salt, a little oil in the water (1/4 cup oil to the gallon)
3. Submerge pasta in water that is already boiling, keeping the pieces
separated as much as possible, stir gently to keep the pieces from sticking
to the pan.
4. Always cook al dente or a little short al dente if it is to be held. (the term
al dente originated with the cooking of pasta)
5. Drain and rinse thoroughly with cold water until the rinse water runs
clear.
6. If held (to be served later) coat with oil or butter to prevent sticking.

2. Simmering this method uses a measured amount of liquid to ensure the

proper texture of the finished product. The gentler, less agitated heat of
simmering releases less starch from the rice, keeping it from becoming sticky.
It yields long grain rice that is tender and fluffy. Short grain rice cooked by
simmering is tender with unbroken grains.
Ex: Risotto and Sushi rice

Page 17 of 22
3. Steaming: If thoroughness is concerned, the most satisfactory way of
cooking cereal is in double boiler. This method of cooking is known as
steaming wherein the cereal is first set in the small or upper pan of the double
boiler or steamer. The long cooking at low temperature develops delicious
flavor which cannot be achieved by rapid cooking.

Puto of different varieties are popular among Filipino families and the
favorite among other native delicacies cooked by steaming

Dry Heat Method

1. Browning and toasting - are the old methods of cooking

cereal that involves the use of dry heat. In a shallow pan a
thin layer of grain is spread, and this is placed in a slow
oven. After the grains have browned slightly, they are
stirred and permitted to brown until an even color is
obtained. By this method, the flavor of cereals is developed,
and their digestibility is increased. The process of toasting
is used extensively for preserving grains and cereal food.
Ex: Pulvoron making.

2. Broiling the heat source comes from above the food

being cooked ex: Bibingka, it may also be cooked using the
broiler or oven

3. Grilling - the source of heat is below the food being

cooked with used of grill. Ex: Tupig

4. Frying: Carioca, doughnuts,

Things to Observe in Cooking Cereal Grains

 It is always necessary to use liquid of some kind Related Links:
except in browning or toasting. https://www.youtube
 The quantity of liquid to be used however varies .com/watch?v=WG9x
with the kind of cereal to be cooked. Ejyy3h4
 Whole cereal and coarsely-ground require more
liquid than those which are finely crushed or finely
ground.
 The liquid to be used should be in proportion to the
grain.
 To be right, cooked cereals should be of the
consistency of mush but not thin enough to pour.
 Gruels are much thinner than the usual form of cereal.

Page 18 of 22
  Gruels are cooked rapidly in large quantity of water causing the starch
grains to disintegrate or break into pieces and mix with water.
 The coarse ones require more time than the fine ones.
 The length of time to cook cereals also varies with their kind and form.
 Cereal should always be allowed to cook until they can be crushed
between the fingers but not until they are mushy in consistency.

What I Have Learned

 Answer Me!
Directions: Using Venn diagram, write the differences and similarities of
cooking cereals using boiling and steaming method. Write your answer in
your Quiz notebook.

Venn Diagram

Boiling Steaming

What I Have Learned

Answer Me!
Directions: Fill in the blanks with the correct answers. Write your answer in
your Quiz notebook.
1. The most satisfactory way of cooking cereals is in _______________.
2. The old method of cooking cereal is ________________.
3. The method of cooking cereal that saves fuel and effort is done by using
a _________________.
4. It is always necessary to use ____________of some kind except in
browning or toasting.
5. The long cooking at _______________develops delicious flavor which
cannot be achieved by rapid cooking.

Page 19 of 22
 What I Have Learned

Answer Me!
Directions: Choose the letter of the correct answer and write it in your Quiz
notebook.
1. Harmful microorganisms carried by people, animal, insects, and objects
are called what?
A. Bacteria B. Chemicals C. Germs D. Illness
2.How many seconds should you wash your hands?
A. 20 B. 25 C. 30 D. 40
3. What should you use to dry equipment?
A. Apron B. Dishcloth C. Tea towel D. Paper towels
4. Which of the following is NOT a safety guideline?
A. Dress for Safety C. Uses right tool for the right job
B. Keep doors and drawers open D. Wash your hands
5. Poor hygiene has the most direct effect on which body system?
A. Circulatory system C. Nervous system
B. Immune system D. Respiratory system

How are you feeling right now?

(Communication)

Directions: Make a Journal about your experiences in the new normal

situations today due to pandemic COVID 19 in relation to how you to take
care of yourself and how to keep your kitchen area clean, involve the members
of the family to share also their thoughts. The title of your Journal is “MY
NEW NORMAL at HOME.”

My New Normal at Home

Page 20 of 22
 Teachers’ Note:
You can use this website for your additional learning.

https://www.unileverfoodsolutions.com.my/en/chef-
inspiration/foodsafety/personal-hygiene-kitchen-safety-tips.html
https://www.defencepestmanagement.com.au/blog/importance-of-
hygienicpractices-in-the-kitchen/
https://www.takingcharge.csh.umn.edu/prepare-food-health-and-
safety

Post Test
Direction: Read the questions carefully. Choose the letter of the correct
answer. Write it in your quiz notebook.

1. A group of organic compounds which are essential for normal growth and
nutrition and are required in small quantities in the diet because they cannot
be synthesized by the body.
A. Food B. Minerals C. Protein D. Vitamins

2. A macronutrient that is essential to building muscle mass. It is commonly

found in animal products, though is also present in other food specially oats.
A. Cereals B. Protein C. Minerals D. Vitamins

3. A traditional breakfast food made from processed cereal grains, primarily

in Western societies.
A. Food B. Grain C. Ready to eat cereals D . Starch

4. The embryo which has the potential to sprout into a new plant. It contains
many B vitamins, some protein, minerals, and healthy fats.
A. Germ B. Bran C. Endosperm D. Fats
5. Also known as miller's bran, is the hard outer layers of cereal grain. It
consists of the combined aleurone and pericarp. Along with germ, it is an
integral part of whole grains, and is often produced as a byproduct of milling
in the production of refined grains.
A. Bran B. Endosperm C. Germ D. Minerals

Page 21 of 22
6. The term cereal is a derivative from what “Latin” word meaning grain?
A. cereals B. pepper C. powder D. vegetables

7. Foods that are mostly made from wheat, oats, rice, rye, barley, millet,
quinoa and corn.
A. cereal B. grain foods C. ready to cook cereals D. rice

8. A type of carbohydrate that cannot be digested by our bodies' enzymes. It

is found in edible plant foods such as cereals, fruits, vegetables.
A. dietary fiber B. energy C. protein D. vitamin E

9. A grain that has been cracked or crushed, such as rolled or flaked grains
and is uncooked. An instant cereal contains smaller particles of grain that
may have been partially cooked and, therefore, require a shorter cooking
time.
A. breakfast cereals C. dried foods
B. dietary fiber D. ready-to-cook cereals
10. A tissue produced inside the seeds of most of the flowering plants
following fertilization. It is triploid in most species. It surrounds the
embryo and provides nutrition in the form of starch, though it can also
contain oils and protein
A. germ B. bran C. roots D. endosperm

11. What is the white, granular, organic chemical that is produced by all green
plants. is a soft, white, tasteless powder that is insoluble in
cold water, alcohol, or other solvents?
A. rice B. sago C. starch D. tapioca

12. Harmful microorganisms carried by people, animal, insects, and objects

are called what?
A. bacteria B. chemicals C. germs D. illness
13. What type of starch refers to the starches as originally derived from its
plant source?
A. amylose B. modified starches C. native starches D. starch

14. What is 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?
A. dextrinization B. gelatinization C. molasses D. viscosity

15. What cereal plant that is the most important kind grown in temperate
countries, the grain of which is ground to make flour for bread, pasta, and
pastry?
A. oats B. barley C. rice D. wheat

Page 22 of 22
REFERENCES:
BOOK/MODULE

Rondilla, Aida H., et.al, Cookery Technology and Livelihood Education

DepEd Learning Module – Cookery 10
Amy Brown, Understanding Food, Principles and Preparation

COMPONENTS OF CEREAL

https://www.johnnyskitchen.us/basic-food-preparation/cereals-
paste-products-and-starches.html
https://www.eatforhealth.gov.au/food-essentials/five-food-
groups/grain-cereal-foods-mostly-wholegrain-and-or-high-cereal-fibre
https://academicjournals.org/journal/JCO/article-full-text-
pdf/CECB450571
https://www.livestrong.com/article/246276-what-are-the-nutritional-
values-of-cereals/
https://www.healthyeating.org/healthy-eating/all-star-foods/grains
https://www.24mantra.com/blogs/organic-food/10-reasons-why-
eating-cereals-is-important-for-your-diet/

NUTRITIONAL VALUE OF CEREAL

https://www.academia.edu/31760153/CEREALS_AND_STARCH
https://www.dovesfarm.co.uk/hints-tips/types-of-flour
https://www.yourarticlelibrary.com/biology/carbohydrates/starch-
sources-preparation-and-uses/49554
https://en.wikibooks.org/wiki/Cookbook:Flour
https://www.leaf.tv/articles/how-to-use-semolina-flour/

SOURCES OF STARCH

http://www1.lsbu.ac.uk/water/starch.html
https://www.tandfonline.com/doi/full/10.1080/19476337.2018.151
8343
https://study.com/academy/lesson/what-is-starch-definition-
function-chemical-formula.html
METHODS OF COOKING STARCH AND CEREAL DISHES
Rondilla, Aida H., et.al, Cookery Technology and Livelihood Education
Series, pp. 41-42
DepEd Learning Module – Cookery 10
Esmilla-Sercado, Virginia C., Skills for a Lifetime in TLE pp. 46-47
https://prezi.com/bannvpip4pt_/methods-of-cooking-starch-and-cereal-
dishes/
https://prezi.com/zdbjorloyl62/prepare-and-cook-starch-and-cereal-
dishes/
 https://www.google.com/url?sa=i&url=https%3A%2F%2Fbermudaonion.net
%2F2009%2F03%2F18%2Fwondrous-words-wednesday-
https://www.google.com/url?sa=i&url=https%3A%2F%2Fleitesculinaria.co
m%2F40229%2Frecipes-homemade-pasta-
dough.html&psig=AOvVaw3tXBUJDJYUbt1-
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.truck-
drivers-money-saving-tips.com%2Fmulti-grain-
cereal.html&psig=AOvVaw1O-
https://www.google.com/url?sa=i&url=http%3A%2F%2Fcarolinemariesmaki
ng.blogspot.com%2F2011%2F03%2Fdouble-boiler-oatmeal-only-best-
https://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.recipetips.co
m%2Fkitchen-tips%2Ft--1365%2Fcooking-
buckwheat.asp&psig=AOvVaw3xFL1p01uSQV-

IMAGES

https://healthjade.com/what-is-a-whole-grain/
https://www.google.com/search?q=clipart+on+assessment&tbm=isch&ved=
2ahUKEwjO4MKxydPpAhXuxYsBHbLKAIcQ2-
cCegQIABAA&oq=clipart+on+assessment&gs_
lcp=CgNpbWcQAzoECAAQQzoCCABQi-
UfWOv5H2CFgCBoAHAAeACAAYwEiAGSI5IBCTItNi41LjAuMpgBAKABAaoBC
2d3cy13aXotaW1n&sclient=img&ei=zB3OXs7KGu6Lr7wPspWDuAg&bih=57
4&biw=1252#imgrc=K3abfyiX2VdAyM
https://www.google.com/search?q=clipart%20what%27s%20new&tbm=isch
&hl=en&hl=en&tbs=rimg%3ACbmr9ikniuC_
https://www.google.com/search?q=clipart%20what%27s%20new&tbm=isch
&hl=en&hl=en&tbs=rimg%3ACbmr9ikniuC_
https://www.google.com/search?q=clipart what's
new&tbm=isch&hl=en&hl=en&tbs=rimg%3ACbmr9ikniuC_1ImBb6uIfhtgtXb
6uI5LIaPdLUFon1HIjb-ZNce3QUoiF_1aexlJFmkvTnyZnMnpEvpoPgTn_
https://www.123rf.com/photo_9310185_smiling-star-colored-cartoon-
illustration-.html
http://afullclassroom.blogspot.com/2015/10/e-portfolios.html
https://i.ndtvimg.com/i/2016-10/starch_620x350_81477303746.jpg
https://ars.els-cdn.com/content/image/3-s2.0-B978012800002100008X-
f08-01-9780128000021.jpg
https://lh3.googleusercontent.com/proxy/wmKwOfXzd7GdAPsxuQA25yZYF
818_mW3-yO_TurBKqfRp36zfjHyxGuYc6JZ6FdgzpzcGEOCRmhA-
O2u5jUtx0OSwWrolOwlWJio-
Dl_qQeICvtD5Cbtty2aAk0JnBhQMMWphgFsa65g_DXneQ
Bitmoji

ANSWER KEY

Pretest 1 Grain Ceres God of Harvest

1. C Bran Kind of cereal: Barley
2. B Germ Kind of Cereal Tapioca
3. An Endosperm Kind of cereal: Sago
4. A Kind of cereal: Oats
5. C W.I.H.L.(A) Kind of cereal: Rice
6. D A Kind of cereal: Corn
7. A D Kind of cereal: Wheat
8. A D
9. C B
10. D A
11. C
12. A
13. A
14. A
15. C

Fact or Bluff
1. FACT
2. FACT
3. BLUFF
4. FACT
5. BLUFF

Pretest (A)
1. C
2. B
3. B
4. D
5. B

W.I.H.L.(B)
1. Double Boiler
2. Browning
3. Fireless cooker
4. Liquid
5. Low temperature

Pretest (B)
1. A
2. A
3. C
4. B
5. B
Post Test
1. D 6. A 11. C
2. B 7. B 12. A
3. C 8. A 13. C
4. A 9. D 14. B
5. A 10. D 15. D