1.

identify the kinds and sources of cereals and

starch;
2. cite the nutritional value and components of
cereals and starch;
3. enumerate the functions of starch;
4. prepare starch and cereal dishes; and
5. cite safety and hygienic practices in the
kitchen.
 Cassava or
“kamoteng kahoy” Sweet potato
Arrowroot or “uraro” or “kamote”
Taro or Goa yam Potato or
“gabi” or “tugi” “patatas”
Purple yam or “ube” Mung bean
Cowpeas or Sago or
Soybean
“paayap” tree starch
or “utaw”
 When starch granules are mixed with water and heated
continuously over a temperature range, the starch solution
becomes viscous and translucent in a process called
GELATINIZATION.

Gelatinization follows these steps:

1. starch in suspension is heated;
2. starch granules absorb water;
3. granules become swollen;
4. then thickened to a paste.
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.
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.
1 3

2 4
 SYNERESIS. Oozing of liquid from gel when cut and
allowed to stand. The oozing of liquid from a rigid gel;
sometimes called WEEPING.
DEXTRINIZATION. It is the process of forming dextrin.
Dextrins – are partially hydrolyzed starches that are
prepared by dry roasting.
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.
1. ALIMENTARY PASTE
1. ALIMENTARY PASTE

spaghetti
macaroni

egg noodles

vermicelli
lasagna
2. NOODLES

Made from rice, soft wheat,

soybeans, cassava, and other
legumes and root crops.
2. NOODLES
Miki
Instant noodles

Bihon

Sotanghon Pancit Canton

1. To avoid lumping
2. To avoid starch flavor
3. To avoid scorching
4. To achieve desired
consistency and firmness
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.
1. RICE The seeds of the rice plant are first milled using a rice
huller to remove the chaff (the outer hull or husks of the
grain). At this point in the process, the product is called
brown rice.
The milling may be continued, removing the ‘bran’ (i.e. the
1st layer under the hull) and the ‘germ’, thereby creating
white rice or polished rice.
Sometimes rice is cooked first, before milling and while
the hull is still intact. The nutrients from the hull penetrate
the rice kernel, and cause it to be a yellow color. The hull
and bran are then removed, and the result is called
converted rice.
Glutinous rice or sticky rice is a type of short-grained
Asian rice that is especially sticky when cooked, so it can
be eaten with chopsticks.

Wild rice is not a true rice, but the seed of a plant native
to North America.
 Rice is a very versatile grain. It is served in appetizers, soups, salads, entrées,
and desserts.
A rule of thumb when cooking rice, is that rice quadruples in size. Therefore, the
ratio of liquid to rice is 4:1. If you’re cooking 1 cup ‘raw’ rice, you would use 4
cups of liquid.
Long-grain rice has a more slender, longer kernel. It is best used
in soups, salads, and main dishes where the kernels need to stay
separated.

Short and medium-grain rice cook

up more moist and are used in
sauces, rings, and puddings.

Rice is sometimes browned dry or in

Arborio (ahr-BORE-ee-oh) is a short-
oil before cooking. This helps keep
grain rice used in risotto.
kernels separated.
2. CORN
• Next to rice and wheat as source of flour,
corn is the third widely used source of
cereal in the world and second staple crop
in the Philippines. It can be classified as
white or yellow.
• One out of five Filipinos eat corn as its
staple food. Today, there is an increasing
number of Filipino eating corn or a
combination of rice and corn. With an
estimated 105 million Philippine
populations the demand of rice and corn
goes up.
 Corn Flour

Corn Grits Corn Meal

Cornstarch

Corn Oil
 3. FLOUR

All purpose flour Cake flour Bread flour Malagkit

3. FLOUR

Potato flour cassava flour whole-wheat flour

 PROPER
COOKING OF
CEREALS
 1. To improve the palatability in terms of
flavor, color, consistency, and digestibility –
this can be achieved using different methods
of adding other ingredients to have varied
and interacting flavors.
2. To increase the digestibility of the cooked
cereal by making the consistency of the
cereal soft and viscous through
gelatinization and breaking the cereal into
smaller particles through dextrinization.
 MOIST-HEAT DRY-HEAT
•Dependent on the •Makes use of heat
presence of water alone resulting to
resulting to proper the breaking down
gelatinization of the of smaller particles
dish. called dextrins.