Preparing Cereals

and Starch Dishes

 What is Cereal?
• Is a kind of grain used to make
human and animal food. These
grains are processed into a wide
variety of products including breads,
cakes, desserts, and other meals.
• All cereals are wholegrain and are
divided into large-seed cereals,
grown in fields or water paddies,
and small-grain millets. Whole
grains include maize/corn, wheat,
barley, and oats.
 Types of Grains
• Grain foods are mostly made from wheat,
oats, rice, rye, barley, millet, quinoa, and
corn. They can be cooked and eaten whole,
ground into flour to make a variety of
cereal foods like bread, pasta, and noodles,
or made into ready-to- eat breakfast
cereals.
Grain(cereal) foods can be broken up into main four
groups.

1. Breads- wholemeal, wholegrain, white,

rye, pita, lavash, naan, focaccia,crispbreads,
damper.
Naan Damper
Naan
2. Breakfast cereals- ready-to-eat, high
fiber (wholegrain) oats, porridge, muesli,
whole-wheat biscuits.
Oats
3. Grains- rice, barley, corn, polenta,
buckwheat, spelt, millet, sorghum, triticale,
rye, quinoa, semolina.
Semolina Quinoa
4. Other products- pasta, noodles, English muffins,
crumpets, rice cakes, couscous, bulgur, popcorn,
flour.
Bulgur Couscous
Types of Cereals

The most familiar grains used to make

cereals include rice,
maize, corn, ragi, bajra, wheat, barley,
sorghum, Italian millets, and oats. The
most widely used cereal varieties are the
following:
 Types of Cereals
1. Rice- the most
common and popular
cereal used as a
staple food in tropical
and temperature
countries and
restaurants all over
the world.
2. Brown rice- a variety
of rice rich in vitamin B
group particularly
thiamine, riboflavin,
niacin, and minerals like
iron, potassium,
phosphorus, and
magnesium.
3. Red rice- a variety of
rice usually eaten
unhulled or partially
hulled, and has a red
husk, rather than the
more common brown
because of its
anthocyanin content.
4. Maize- the staple
cereal in Africa and
South American
continents and is
used as animal feed.
5. Wheat- a prime cereal
consumed in temperature
zones like Australia, North
America, Europe, and New
Zealand. It is a major
ingredient in bread, biscuits,
pastries, porridge, cakes,
crackers, pancakes, muesli,
pies, cookies, rolls, muffins,
doughnuts, gravy, and some
breakfast.
6. Barley- a popular and
highly nutritious cereal
grown for malting. It is
also a popular livestock
food in lands that are
incapable of growing
wheat due to financial or
climatic conditions.
7. Sorghum- cereal
consumed in Africa
and Asia and is also
considered a good
livestock feed.
8. Millet- It is also
used in alcoholic
beverages and
sometimes used as
bird and animal
feed.
9. Oats- staple cereal
in Scotland: also used
as livestock feed.
10. Rye- an important
cereal grown in cold
climates used to make
breads, beer, whiskey,
vodka, and also used as
animal fodder
 Composition and Nutrient Value of Cereal Grains
• 1. Bran-layers of the kernel that makes up 5%
of its composition. It is rich in fiber and
minerals. This layer contains high amounts of
thiamine and riboflavin.
• 2. Aleurone- this layer lies just below the bran
and is exposed during the refining process
when the bran layer is removed. This layer is
rich in phosphorous, protein, fat, and thiamin.
• 3. Endosperm- large central part of the kernel
with a high percentage of starch and protein
and low in vitamin or mineral content but is
unfortunately lost during processing.
• 4. Germ- the structure at the rear part of the
kernel rich in protein, fat, minerals, and
vitamins during the germination process.
 Health Benefits of Cereals
• 1. Source of energy
• 2. Prevents cancer
• 3. Prevents constipation and colon
disorders
• 5. Maintains blood sugar level
• 6. Provides protein
• 7. Source of vitamins
 How to serve cereals
• Cereals consist of about ¾ starch in fat. Milk increases both the
amount of fat and protein. Fruits, served with cereals supply organic
acids which cereals are deficient of, as well as mineral matter and
sugar.

• FRUITS to serve with cereals

• 1. Baked apple 4. Sliced banana
• 2. Stewed prunes 5. Peaches
• 3. Berries 6. Figs or dates
 What is STARCH?
• Is a carbohydrate extracted from
agricultural raw materials which is
present in every day food and non-
food applications. It is the most
important carbohydrate in the
human diet. Starchy foods are a
good source of energy and the
main source of a range of nutrients
in our diet. As well as starch, they
contain fiber, calcium, iron, and B
vitamin.
Types of Starchy Foods
 INGREDIENTS of STARCH and CEREAL DISHES

1. Grain Starches
2. Root and Tuber Starches
 Methods of Cooking Grains, Starch, and Cereal Dishes

Grain products or cereals can be cooked in a steam-

jacketed kettle, steamer, or in a heavy kettle on the
range by simmering. Grain products should not be
stirred too much and should not be overcooked to
prevent them from becoming sticky and gummy.
Grain product recipes include the amount of liquid
to be used and the cooking time. Following the
recipe strictly means the product will be done
correctly to meet quality standards.
 Methods of Cooking Rice
1. Boiling- one of the easiest method of cooking rice. The boiling
method is a similar technique used when cooking pasta and is a
more reliable techniques for people who do not cook rice often.
2. Absorption method- a method that requires that the rice be
cooked in a specific quantity of a liquid, which can be readily
absorbed by the rice.
3. Simmering/Steaming- steamed rice characteristics change with
the type of rice. Long-grain rice is tender and fluffy with separate
grains while short- and medium – grain rice is tender, moist, and
sticky.
4. Rice cooker- method that produces a consistent
product by employing a thermostat and timer that
cooks the rice at a simmer for precisely the right
amount of time.
5. Risotto- a traditional Italian rice dish made from
a short-grained, starchy variety of rice called
arborio rice.
6. Pilaf- a method in which rice is cooked in
season broth.
What is cornstarch/corn flour?
-It is a fine
 Problems with using Cornstarch
1. Too little liquid
2. Too much sugar
3. Too much fat
4. Too much acid
5. Too much stirring
6. Excessive cooking
7. Freezing
 How to serve cereals
• Cereals consist of about ¾ starch in fat. Milk increases both the
amount of fat and protein. Fruits, served with cereals supply organic
acids which cereals are deficient of, as well as mineral matter and
sugar.

• FRUITS to serve with cereals

• 1. Baked apple 4. Sliced banana
• 2. Stewed prunes 5. Peaches
• 3. Berries 6. Figs or dates
 How to serve cereals
• Cereals consist of about ¾ starch in fat. Milk increases both the
amount of fat and protein. Fruits, served with cereals supply organic
acids which cereals are deficient of, as well as mineral matter and
sugar.

• FRUITS to serve with cereals

• 1. Baked apple 4. Sliced banana
• 2. Stewed prunes 5. Peaches
• 3. Berries 6. Figs or dates
 How to serve cereals
• Cereals consist of about ¾ starch in fat. Milk increases both the
amount of fat and protein. Fruits, served with cereals supply organic
acids which cereals are deficient of, as well as mineral matter and
sugar.

• FRUITS to serve with cereals

• 1. Baked apple 4. Sliced banana
• 2. Stewed prunes 5. Peaches
• 3. Berries 6. Figs or dates
 How to serve cereals
• Cereals consist of about ¾ starch in fat. Milk increases both the
amount of fat and protein. Fruits, served with cereals supply organic
acids which cereals are deficient of, as well as mineral matter and
sugar.

• FRUITS to serve with cereals

• 1. Baked apple 4. Sliced banana
• 2. Stewed prunes 5. Peaches
• 3. Berries 6. Figs or dates
 How to serve cereals
• Cereals consist of about ¾ starch in fat. Milk increases both the
amount of fat and protein. Fruits, served with cereals supply organic
acids which cereals are deficient of, as well as mineral matter and
sugar.

• FRUITS to serve with cereals

• 1. Baked apple 4. Sliced banana
• 2. Stewed prunes 5. Peaches
• 3. Berries 6. Figs or dates
 How to serve cereals
• Cereals consist of about ¾ starch in fat. Milk increases both the
amount of fat and protein. Fruits, served with cereals supply organic
acids which cereals are deficient of, as well as mineral matter and
sugar.

• FRUITS to serve with cereals

• 1. Baked apple 4. Sliced banana
• 2. Stewed prunes 5. Peaches
• 3. Berries 6. Figs or dates
 How to serve cereals
• Cereals consist of about ¾ starch in fat. Milk increases both the
amount of fat and protein. Fruits, served with cereals supply organic
acids which cereals are deficient of, as well as mineral matter and
sugar.

• FRUITS to serve with cereals

• 1. Baked apple 4. Sliced banana
• 2. Stewed prunes 5. Peaches
• 3. Berries 6. Figs or dates