10 Technology and

Livelihood Education
Cookery
Quarter 1 – Module 1:
Prepare Cereals and Starch Dishes
Science – Grade 10
Alternative Delivery Mode
Quarter 1 – Module 1: Prepare Cereals and Starch Dishes
First Edition, 2020

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 10

Technology and
Livelihood
Education Cookery
Quarter 1 – Module 1:
Prepare Mise en Place
 Lesson
Prepare Mise en Place
1
In cookery Cereals are usually starchy pods or grains. Cereal grains are the most
important group of foods crops in the world named after the Roman Goddess of harvest, Ceres.
Cereals is any plant of the grass family yielding an edible grain, as wheat, rye, oats, rice, or corn
the grain itself. It is any grass cultivated for the edible components of its grain composed of the
endosperm, germ, and bran.

Cereals are rich in complex carbohydrates that provide you with lots of energy and help
to prevent cancer, constipation, colon disorders, and high blood sugar levels. They also enrich
your overall health with abundant proteins, fats, lipids, minerals, vitamins, and enzymes. It plays
an important role in manufacturing and processing of foods to achieve the desired viscosity in
such products as cornstarch pudding, sauces, pie fillings and gravies.

Starch or  amylum is a polymeric carbohydrate consisting of numerous glucose units

joined by glycosidic bonds. It is considered as the second most abundant organic substance on
earth. This polysaccharide is produced by most green plants as energy storage. It is a
carbohydrate naturally found in many grains and vegetables, such as wheat, maize and
potatoes, rice, peas, pulses, manioc, sweet potatoes, and bananas etc.

Starch is the main source of energy for the human body. It is also have been used in
manufacturing, cosmetics, pharmaceuticals, textiles, paper, construction materials and other
industries. The most complex carbohydrates stored in plants.

Sources of Starch
The parts of plants that store most starch are seeds, roots, and tubers. The most
common sources of starch are:

 Cereal grains
o Corn
o Wheat
o Rice
o Sorghum
o Oats
 Legumes
o Green Pea
o Soya
o Mung Bean
o Chickpea
 Roots or tubers
o Potato
o Sweet Potato
o Arrowroot
o Cassava Plant

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Starches are name after its plant sources

o Corn starch from corn

o Rice starch from rice
o Tapioca from cassava
o Potato starch from potato

Classification of Starch

1. Native or Natural Starch basically refers to pure forms of starch and was
originally derived from it’s plant source.

2. Modified Starch are also called starch derivatives that have been prepared by physically,
enzymatically, or chemically treating native starch to change its properties.

3. Purified Starch can be separated from grains and tubers by a process called wet
milling. This process employs various techniques of grinding, screening, and
centrifuging to separate the starch from fiber, oil and protein.

Starch Composition and Structure

Starch is a 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 molecule. The amylose fraction of starch
contributes gelling characteristics to cooked and cooked starch mixtures. A gel is rigid to a
certain degree and holds a shape when molded.
 
Amylose is also an important thickener, water binder, emulsion stabilizer, and gelling
agent in both industrial and food-based contexts.
Amylopectin has a highly branched bushy type of structure. 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.

Composition of Starch
Potato Cassava Wheat Cornstarch
Moisture,% 19 13 13
Ash,% 0.4 0.2 0.2
Protein, % 0.06 0.1 0.4
Lipid,% 0.05 0.1 0.8
Phosphorus% 0.08 0.01 0.06

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 Amylose,% 21 17 28
CEREAL
Cereal is any grain that is used for food such as wheat, oats, or corn. It is a grass
producing a cereal grain, grown as an agricultural crop. These are very valuable and can
contribute a great deal to good health. You should include at least four servings from this food
group each day.

Classification of Cereals

Cereals Functions Uses

o one of the world's most commonly bread,
consumed cereal grains. noodles,
Wheat o typically milled into flour which is pasta,
then used to make a wide range of pastries,
foods including bread, crumpets, cereal bars,
muffins, noodles, pasta, biscuits, crackers,
cakes, pastries, cereal
o whole-grain food, known scientifically breads,
as Avena sativa. cookies, and
Oats o very good source of fiber, especially even
beta glucan, and are high in vitamins, beer. meats
minerals, and antioxidants. binding
agent.
o it is the most widely consumed staple brewing,
food for a large part of the world's distilling,
human population, especially in Asia rice flour.
and Africa. fuel, oil
Rice o served as a good source of B packing
vitamins (including thiamin, niacin, material,
and riboflavin) and iron. Rice is also industrial
an excellent source of manganese grinding,
and magnesium fertilizer
o Maize also known as corn (American corn flour,
English), is a cereal grain first cornmeal
Maize domesticated by indigenous peoples corn syrup or
(Corn) in southern Mexico about 10,000 even bio-
years ago. based
plastics
o (Secale cereale) is a grass grown alcoholic
extensively as a grain, a cover crop drinks,
Rye and a forage crop.  whiskey,
o Rye grain is used for flour, bread, rye beer. 
beer, crispbread, some whiskeys,
some vodkas, and animal fodder.

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 o (Hordeum vulgare), a member of the
grass family, is a major cereal grain Medicine
grown in temperate climates globally. Stew
It was one of the first cultivated bread,
Barley grains, beverages
o as a cereal grain that people can use
in bread, beverages, stews, and other
dishes. 

Cereal Process Food

o 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. It include wheat, rice, corn, oats, rye, barley and
millet. Wholegrain cereals contain the three layers of the grain.
o Enriched cereals are excellent sources of thiamine, niacin, riboflavin, and iron.
o Restored cereals 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.

Nutritive Value of Cereals

o Useful amount of protein, HBV, gluten

o Small amount of unsaturated fat, energy
o Lots of carbohydrates, cellulose, starch
o Vitamin B group for nerves and energy
o Calcium and Phosphorus for bones
o Iron for blood
o Small amount of water

ROLE OF CEREALS IN COOKERY

1. Cereals are used as thickening agent, eg. corn flour in custard, corn flour in white sauce and
macaroni in soups.
2. Cereals are used as coating agent, eg. maida paste in cutlets or bread crumbs in cutlets.
3. Cereals are used in sweet preparations, eg. rice payasam and wheat halwa.
4. Malted cereals are used in the preparation of beverages and weaning mixes.
5. Cereal products like corn flakes and rice flakes are used as ready to use foods.
6. Fermented foods made from cereals are used as breakfast foods or snacks,

PASTA
Pasta is a dish originally from Italy consisting of dough made from durum wheat and
water, extruded or stamped into various shapes and typically cooked in boiling water.
It is likely the descendent of ancient Asian noodles. A common belief about pasta is that
it was brought to Italy from China by Marco Polo during the 13th century. Marco Polo who
introduced the pasta in Italy upon returning from one of his trips to China in 1271
Noodles and Pasta or Alimentary Paste

7
 Alimentary paste. a shaped and dried dough (such as macaroni, spaghetti, and
vermicelli) prepared from semolina, farina, or wheat flour or a mixture of these with water or milk
and with or without egg or egg yolk
Pasta, or alimentary paste, is a class of foods made from an unleavened dough formed
into a variety of shapes (most commonly, thin strips called "noodles"). It is a carbohydrate-rich
basis for many meals.
Nutritional Significance of Noodles and Pasta or Alimentary Paste
The physiological function of noodles and pasta will depend on its starch and other
constituents. Since it is basically a starchy food, the nutritional significance discussed for
starches also applies. In addition to starches, including resistant starches I (RS), noodles and
pasta may contain other fibers and some proteins and fat as well.

Nutritive value of Pasta: Dried Noodles and Pasta

 Water Macaroni
 Protein Spaghetti
 Fat Pancit Canton
 Calcium Bihon
 Phosphorous Miswa
 Iron Miki
 Thiamin Chicken Mami
 Riboflavin Linguini
 Niacin Lasagňa

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   10

Technology and
Livelihood
Education Cookery
Quarter 1 – Module 2:
Prepare and Cook Cereals and Starch
Dishes

9
 Prepare and Cook Cereals and
LO2
Starch Dishes
Cooking is the practice or skill of preparing food by combining, mixing, and heating
ingredients. Preparing food with heat or fire is an activity unique to humans. It may have
started around 2 million years ago, though archaeological evidence for it reaches no more than
1 million years ago

Cooking or cookery is the art, technology, science and craft of preparing food for

consumption. Cooking to convert nutrients ' into more digestible forms, is very important in the
case of cereals which contain so much starch; and since the starch in these foods is surrounded
by cell-walls of crude fiber (largely cellulose) upon which the digestive juices are unable to act,
these walls must be broken down.

Commercial starches

To make the breakfast food, cereals are milled and ground to produce an edible

product. The grain that is produced from grassy plants, which is processed into an edible or
ready-to-eat breakfast food. There are common cereal grains that are used for the production of
breakfast cereals such as amaranth, barley, corn, farina, oats, quinoa, rice, rye, and wheat. The
most predominate grains used are corn, oats, rice, and wheat.

There are 3 basic categories of breakfast cereals, which are ready-to-cook, instant, and
ready-to-eat. A ready-to-cook cereal is 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. Ready-to-eat cereals
have been cooked and dried or toasted to create an edible product.

Starch Properties and Reactions

Starch has a number of properties. Some of these are: (1) a carbohydrate, (2) a
polysaccharide, (3) a nonreducing sugar. These properties can be proven by making starch
undergo tests and reactions to yield the desired results.

One of the properties and reactions 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.

1. Caramelization is one of the reactions that take place when food is exposed to heat, a
process known more commonly
as "cooking." It adds desirable
colour and flavour in bakery's
goods, coffee, beverages, beer
and peanuts. The oxidation of
sugar, a process used
extensively in cooking for the

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 resulting nutty flavor and brown sugar. Caramelization is a type of non-enzymatic
browning reaction.
Malliard reaction is a chemical reaction between amino acids and reducing sugars that gives
browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of
biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is one
of four nonenzymatic browning reactions which occur in foods and the other three are

o the degradation of ascorbic acid

o lipid peroxidation
o sugar-sugar caramelization

2. Gelatinization. The sum of changes that occur in the first stages of heating When starch
is mixed with water and heated, the starch grains swell
and absob the liquid. 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.
Examples: White sauce for Lasagna, Cheese Sauce, Sweet
and Sour Sauce

3. Viscosity. Is define as the state of being thick, sticky, and semifluid

in consistency due to interna friction. 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

o “dissolution” of linea molecules and diffusion from ruptured granules.
o increase in clarity
o hydration and swelling to several times original size
o loss of birefringence
o marked, rapid increase in consistency and attainment of peak
o with heat removal, retro gradation of mixture to a paste-like mass of gel.
Different Sweeteners Added to Starch Gel Preparation

 honey
 molasses
 granulated sugar or panutsa

4. Retrogadation. A reaction that takes place when the amylose and amylopectin chains in
cooked, gelatinized starch realign themselves as the cooked
starch cools. The process in which starch molecules,
particularly the amylose fractions, re-associate or bond
together in an ordered structure after disruption by
gelatinization, ultimately a crystalline order appears.

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 5. Syneresis. Is the term that describes liquid oozing out of a large
number of foods such as jams, jellies, sauces, dairy products,
surimi and tomato juice, as well as meat and soybean products.
Oozing of liquid from gel when cut and allowed to stand. The
Oozing of liquid from a rigid gel sometimes called weeping.
This reaction occurs in all kinds of gels:
 agar
 custards
 gelatins
 jellies
 puddings

6. Dextrinization. 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
kare-kare sauce and bread slices for breakfast. The
process involving the browning of starch foods when
subjected to dry heat. It is defined as the breakdown of
starch into dextrin's (disaccharides.) It is a non-
enzymatic browning and chemical change which is
easily digested as partial breakdown is complete.
7. Hydrolosis. is a chemical reaction in which water is used to break down the bonds of a
particular substance.  Hydrolysis can also be thought of as the exact opposite reaction to
condensation, which is the process whereby two molecules combine to form one larger
molecule

Functional Properties of Starches

Starch is a typical multi-tasker and it plays various roles in food:

o it serves as binders
o it can be used as colloidal stabilizers
o gel forming agents
o moisture retainer
o can be used as flavor carriers
o used as thickeners in gravies, sauces and pudding. It absorbs water and
become a gel when cooked.

Factors Affecting Starch Paste Viscosity and Starch Gel Strength

 Stress or other factor. Stirring Amount and Type. This is a gelatinized cornstarch
dispersion that is likely to break; the granules broke apart due to stirring.

 Kind and Amount of Starch. Certain type of starch will influence the characteristics of the
starch paste viscosity and gel strength. Generally speaking, with "native starches" the
greater the amount of amylopectin the more viscous the starch paste, whereas, the
greater the amount of amylase, the firmer the gel is (greater the gel strength).

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  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
because the swollen granules fragmented with stirring and/or imploded due to
the extensive loss of amylase from the granule.
 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. In both instances there will be weeping and syneresis (the contraction
of a gel accompanied by the separating out of liquid.).

o Ingredients added (acid, enzyme, sugar, fat and emulsifiers

a. Addition of acid or enzyme can also cause dextrinization (the process of forming
dextrins).
 Dextrin – a pale powder obtained from starch, used mainly as an adhesive.
 In making kalamansi pudding or pie, if the juice is added early in the
gelatinization process, dextrinization of the starch will occur resulting in
decreased viscosity and gel strength.
 Sugar will delay or inhibit gelatinization of starch.
 Starch pudding with excess sugar will be less viscous or form less firm gel.
 A cake may collapse as the structural contribution of starch is delayed or
inhibited.
 Decreased starch paste viscosity and gel strength because the sugar added
to water won’t be available for gelatinization. The kind of sugar used also
affect viscosity.
 Fat and surfactants, will serve to “waterproof” the starch granules so that
water will not penetrate as readily during the gelatinization process.

Functions of Starch and Application in Filipino Dishes

Functions of Starch Type of Food Preparation Recipes

meat loaves and meat emulsions
Binding and filling
toast breads crumbs
Coloring
bread, confectionery, pastries
Coating or ducting
Diluent baking powder
puddings, kakanin
Gelling
Moisture retaining cake fillings, candies
beverages, syrup, salad dressing
luncheon meat, hot dogs, Vienna
sausage, chicken nuggets, chicken
balls, ukoy, tempura
polvoron, lechon sauce, kare-kare
sauce, breadings
pandesal, biscuits, candies, espasol
Cupcake
bread pudding, maja blanca, sapin-
sapin, kutchinta, cassava bibingka
cake rolls, cream fillings
chocolate drinks, fruit drinks, yogurt
drinks, cooked dressings

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 Stabilizing
sauces, gravies, pie fillings and Sauces: sweet sour, lechon, lumpia,
Thickening soups kare-kare, palabok

Common Problems in Starch Cookery

1. 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.

2. Skin Formation. Skin formation is due to loss of water from the starch and protein
molecules near the surface of the mixture. To reduce this problem, cover container of
the starch gel with a waterproof cover.

3. Thinning of Gel. This problem is usually encountered when using acid or

acid ingredients such as lemon or vinegar.

4. Raw Starch flavor. This is due to ungelatinized starch.

5. Weak Gel. It results if there is too much liquid in relation to the starch.

Methods in Cooking Starch

o Boiling in excess water
o Optimum-water-level method
o Rice porridge or gruel
o Germinated brown rice
o Compressed rice

Methods in Cooking Cereals

1. Use double boiler. The cereal is first step in the small or upper pan of the double boiler.
When cooked at a temperature slightly below the boiling point, the grains remain whole but
become thoroughly softened.

2. Cooking Cereals by boiling. Observe carefully the correct proportion of cereal, water and
salt. Cook at boiling temperature. Watch the time by clock and always cook the full time
prescribe, preferably longer. Serve attractively.

3. Cooking Cereals in the fireless cooker. The cereal is first set in the pan than fits into the
cooker compartment. While the cereal is at the boiling point, this pan is covered tightly and
place in the fireless cooker. The heat that the cereals holds when it is place in the cooker is
retained, and this is what cooks it.

4. Cooking cereals by dry heat. Old method of cooking cereals starchy food is called “Browning
or toasting|. A thin layer of grain is spread in a shallow pan and this is places in a slow oven.
After the grains have browned slightly, they are stirred, and they are permitted to brown until
an even color is obtained.

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 slat.

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3. Cook at boiling temperature (2120F).
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

Cooking a pot of pasta is one of the best kitchen skills you can learn. Pasta should be
cooked al dente, or “to the tooth”. This means the cooking should be stopped when the pasta
still feels firm to the bite, not soft and mushy. The pleasure of cooking pasta is its texture, and
this is lost if it is overcooked. To test for doneness, break pasta into small piece and taste it. As
soon as pasta is al dente, cooking must be stopped at once. Half a minute extra is enough to
overcook it.

Cooking times differ for every shape and size of pasta. Timing also depends on the kind
of flour used, and the moisture content.

Types of Pasta

Basic Principles in Preparing Pasta

Pasta Shapes
There are hundreds of shapes and sizes of pasta with each shape used for different
preparations based on how the sauce will cling, the texture desired, or how the product will
be used. For example:
• 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

It is important to be familiar with different shapes of pasta so cooking times can be
adjusted. The larger and fuller the pasta shape, the longer the cooking time. Most pasta

15
 recipes specify cooking times for pasta cooked al dente, tender but firm. Al dente is an
Italian phrase that means “to the tooth.” Some of the pasta shapes and cooking times are
shown in the “Cooking Chart for Various Pasta Shapes.” Just seeing this chart helps to
emphasize how important it is to follow the recipe and cook pasta the right way. Generally,
pasta doubles or triples in weight when it is cooked. Likewise, the volume increases 2 to 2 ½
times during cooking.

Follow the Recipe

The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1 gallon
of water, 1 teaspoon of salt, and 1 teaspoon of oil. For 100 servings of spaghetti, 6 gallons of
water, 2 tablespoons of salt, and 2 tablespoons of oil are needed to cook 6 pounds of dried
spaghetti.

When pasta is to be used as an ingredient in a recipe that will be cooked more, like
macaroni and cheese, it should be slightly undercooked. This means reducing the cooking
time by about 2 minutes. Pasta that is not cooked enough is tough and chewy. Pasta that is
overcooked is soft and pasty. When overcooked pasta is combined with a sauce, it often
breaks apart. Handle pasta the right way after it is cooked. Like most foods, pasta is best
when it is cooked and served right away. However, it is sometimes necessary to cook it ahead
and hold it until time for service.

Suggestions for Holding Pasta

To serve immediately
To hold for a short time for
service later
To serve as part of a salad
To cook a day ahead for
service in a heated dish
To use in a cooked dish
Drain, add sauce, and serve.
Drain, toss with a small amount of oil to prevent sticking, cover, and
hold in warmer.
Cook pasta a day ahead so it will be chilled when combined with the
other salad ingredients. Do not combine hot pasta with cold
ingredients. Drain and cover with cold water just long enough to
cool. The pasta does not need refrigeration for a short time, it is
cooled in the water. When pasta is cool, drain and toss lightly with
oil to prevent sticking or drying out. Cover and refrigerate.
Drain and cover with cold water just long enough to cool. When
pasta is cool, drain and toss lightly with oil to prevent sticking or
drying out. Cover and refrigerate. When it is time to use the pasta,
immerse it in boiling water until just heated through. Drain
immediately and use according to the recipe. The pasta should not
be cooked more, just heated to serving temperature.
Slightly undercook the pasta.

Food Preparation

Foodborne illnesses don't just come from restaurants. In fact, they usually come from
bad food preparation, serving, and storage at home. Follow the guidelines below to keep your
food as safe as possible:

 Wash hands and surfaces often using hot, soapy water. Wash your hands before and after you
handle food or utensils, especially raw meat, poultry, fish, or eggs
 Wash all fruits and vegetables before eating.
 Separate raw, cooked, and ready-to-eat foods. Keep raw meat, poultry, fish, or eggs away from
other foods to prevent cross-contamination. If possible, use separate cutting boards for these
foods. If not, be sure to wash cutting boards carefully with soap between uses.

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 Cook foods to a safe temperature using a food thermometer. Uncooked or undercooked animal
products can be unsafe.
 Keep hot foods hot (above 140 degrees) and cold foods cold (below 40 degrees) to prevent
bacteria growth. Refrigerate foods within two hours of purchase or preparation (one hour if the
temperature is higher than 90 degrees).
 When in doubt, throw it out. If you are not sure that food has been prepared, served, or stored
properly, throw it out. If food has been left out for more than two hours, throw it out. Eat cooked
leftovers within four days.

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
 Observe proper hand washing technique
 Observe personal hygiene at all times.
 Wear complete cooking outfit and use disposable gloves for direct contact.
 Avoid handling food if you are sick.
 Undergo training on food safety and obtain medical certificates from the
local/provincial/city/municipal health office.
2. Kitchen Facilities
 Sanitize completely all kitchen utensils especially cups, saucers, flatware
after each use.
 Clean thoroughly the cutting-boards and work areas after each use
 Use separate equipment and utensils for handling raw foods
 Sanitize all surfaces and equipment used for food preparation
 Protect the kitchen areas and food from insects, pests and other animals
 Maintain the highest standards of sanitation in the kitchen at all times.
 Provide garbage receptacle for proper waste disposal
 Provide adequate space, proper ventilation and windows screens
 Repair immediately broken but still serviceable kitchen tools, utensils and
equipment to be ready for next use.

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
 Check internal temperature during cooking to assure proper endpoint time
and temperature has been met to at least 700C/1650F.
 Do not leave cooked food at room temperature for more than two hours.
 Do not store food too long even in the refrigerator
 Thaw food inside the refrigerator, not at room temperature

17
 Safety and Hygienic Practices

I. Safety in the Kitchen.

It is a commonly known fact that kitchen is a dangerous place. Accidents of all kinds can
happen if we are not careful, mostly cuts and burns. A safe kitchen should conform to the
following rules:

RULE CONSEQUENCES IF RULE DISOBEYED

Do not touch electrical appliances with wet You may be electrocuted.
hands.
Do not work in a kitchen with a wet floor You may slip and hurt yourself
Do not leave saucepan handles sticking out on Do not leave saucepan handles sticking out on
the cooker. the cooker.
Always use oven gloves. You could burn yourself.
Take care when using sharp knives It could cause a fire

II. Hygiene in the kitchen

All kitchen staff must often wash their hands. Their hands must be washed in the hand
basin and not in the sinks used for food preparation. All work surfaces in the kitchen must be
cleaned regularly, the utensils must be washed and dried after use. The rubbish bins must be
emptied and cleaned regularly. Of course waste must be sorted (food in one bin, general
rubbish in another, packaging into the third one).

RULE CONSEQUENCES IF RULE DISOBEYED

Always wash your hands before handling food
Use separate chopping boards when preparing
foods that could get cross contaminated.
Store food at the correct temperature.
Check the sell by date on every food you use.
Store raw meat away from cooked meat on the
bottom shelf of the fridge.
Throw out old and out of date equipment
Wash tea towels and dish cloths regularly
Wash your hands after touching high risk foods
such as eggs and meat.
Cross contamination and food poisoning can
occur.
Cross contamination and food poisoning can occur
Food could be spoilt and not suitable for human
consumption
Food could be spoilt and this could cause food
poisoning.
Juices may drip and cause cross contamination.
It may contain hidden bacteria to contaminate food
and cause food poisoning
They could transfer bacteria onto clean appliances
Cross contamination and food poisoning can
occur.

III. Food spoilage

It is the change of look, consistency, flavor and odor of foods, and is caused by bacteria,
moulds and yeasts. Bacteria: Examples of action of bacteria involved in food spoilage:

Yeast Bacteria Moulds

Yeast are microscopic fungi Bacteria are single celled Moulds are a form of fungi.
which reproduce by budding. organisms which are widely
found in soil and air

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Yeast grow on sugar and
produce carbon dioxide.
Yeast can attack sugary foods
such as fruit and jam and
cause spoilage.
Some bacteria are useful, but Moulds are carried on wind
others cause food spoilage and and settle on food.
are poisonous.
They grow on the surfaces of
food such as bread, meat and
chees

References

Books
 Muhrbeck, P. and A.-C.Eliasson. 1987. Influence of pH and ionic strength on the
viscoelastic properties of starch gels- a comparison of potato and cassava
starches. Carbohydrate Polymers 7: 291-300
 Bruce, Scott, and Bill Crawford. Cerealizing America: The Unsweetened Story of
American Breakfast Cereal. Faber and Faber, 1995.
 Fast, Robert B., and Elwood F. Caldwell, eds. Breakfast Cereals and How They Are
Made. American Association of Cereal Chemists, 1990.

 Vladimiro Cardenia Federica Sgarzi Mara Mandrioli Giovanni Tribuzio Maria T. Rodriguez‐

Estrada 
Tullia Gallina Toschi First published:13 June 2018
 https://doi.org/10.1002/ejlt.201700209

 LM-Cookery Grade 9 1 Introduction Technology and Livelihood Education (TLE)

 Technical-Vocationa-Livelihood HOME ECONOMICS COOKERY Manual

Periodicals
 Dworetzky, Tom. "The Churn of the Screw." Discover, May 1988, pp. 28-29.
 Fast, R. B. "Breakfast Cereals: Processed Grains for Human Consumption." Cereal
Foods World, March 1987, pp. 241-244.

Online Sources
 http://www.madehow.com/Volume-3/Cereal.html#ixzz6Nfl31a3d
 http://www.madehow.com/Volume-3/Cereal.html
 https://www.healthline.com/nutrition/is-corn-good-for-you
 https://www.healthline.com/nutrition/foods/wheat
 https://en.wikipedia.org/wiki/Amylopectin

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 https://www.proprofs.com/quiz-school/topic/cereal
 https://www.slideshare.net/rhonrhonz/prepare-cereals-and-starch
 https://www.canva.com/design/DAD8yZswUI8/2ckXt11HUFf1o2_Y-2rJ1Q/edit?
category=tACFat6uXco

o https://www.merriam-webster.com/dictionary/caramelization

o https://www.canva.com/design/DAD85EtuI90/q0u4lt2vNI5gu82-yvMPAg/edit?
category=tACFat6uXco

o https://www.canva.com/design/DAD85EtuI90/q0u4lt2vNI5gu82-yvMPAg/edit?
category=tACFat6uXco#

o https://www.britannica.com/technology/cereal-processing/Starch-products

o https://prezi.com/vwdvbpmszgfj/cereals-and-starch-dishes/

o https://www.pinterest.ph/pin/659284832931958935/

o Technical-Vocational-Livelihood Home Economics Cookery Manual

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