Preparing Cereals and

Starch Dishes
Objectives :
• Identify cereals, starch, their kinds and sources;
• Cite the nutritional value and components of
cereals and starch;
• Enumerate the functions of starch;
• Prepare starch and cereal dishes; and
• Cite safety and hygienic practices in the kitchen.
 Sources and
Kinds of Starch
and Cereals
A. Starch and Their Food Sources
• Starch is a carbohydrate stored as
granules in the leucoplasts of plant cells.

Arrowroot Cassava Sweet Potato

A. Starch and Their Food Sources
• Starch is a carbohydrate stored as
granules in the leucoplasts of plant cells.

White potato Mung bean Cowpeas

A. Starch and Their Food Sources
• Starch is a carbohydrate stored as
granules in the leucoplasts of plant cells.

Soybean Tree Starch

 Noodles
Starch Paste

Alimentary Paste
Starch Paste

Refers to the family

of macaroni products
of varying sizes and
shapes.

Alimentary Paste
Starch Paste

Made from rice, soft wheat,

soybeans, cassava, and other
legumes and root crops.

Noodles
Local Noodles
A. Miki

Flat, yellowish noodles made

from wheat flour, lye, salt,
water, and fat.
Local Noodles
B. Sotanghon

Long, thin, round, translucent

noodles, made from mung
beans and cornstarch.
Local Noodles
C. Bihon

Noodles made from soaked,

ground and repeatedly drained
rice and corn with the addition of
cornstarch to make a galapong.
Local Noodles
D. Pancit Canton

Made from a mixture of flour,

duck eggs, salt, and soda ash.
Cereals and their Sources
Made from cultivated plants of the
grass family yielding starchy seeds
or grains.
 Cereal Products
1. Rice
Is the seed of the grass
species Oryza glaberrima or
Oryza sativa. it is the most
widely consumed staple
food for a large part of the
world's human population,
especially in Asia and
Africa.
In buying rice, consider the following:

A. Select rice based on the type needed for cooking.

B. White rice is for staple food.

C. Glutinous rice or malagkit is used for making kakanin or

native delicacies.
In buying rice, consider the following:

D. Know how to recognize rice whether old stock (luma) or

new (bago).

E. There are several varieties of rice like the C-4, Dinurado,

Intan, R36, RC160, Sinandomeng, Jasmin, and some hybrid
varieties.
2. Corn

It is the third widely used source of cereal in

the world and second staple crop in the
Philippines.
4. Flour
A. All-Purpose Flour

Commonly known as general-purpose

flour; white or creamy color.
4. Flour
B. Cake Flour

Commonly known as general-purpose

flour; white or creamy color.
4. Flour
C. Bread Flour

Is coarser in texture than the cake and

all - purpose flour.
4. Flour
D. Rice and Glutinous Rice ( Malagkit) Flour

Coarser and creamy; specially used for

native delicacies.
4. Flour

E. Potato flour, cassava flour, and whole-wheat flour

 Nutritional Value and Components of Starch
and Cereals

• Cornstarch 91.5 grams carbohydrates and 7.8 percent of

water.
• 52 mg of calcium
• 18 mg phosphorus
Functions of Starch

1. As a thickening agent

For gravies, sauces,

soups, and fillings in
pies and pastries.
Functions of Starch

2. As a binding agent

For process meats like

embutido, luncheon
meat, burgers, and
chicken/meat/fish
croquettes.
Functions of Starch

3. As a stabilizing agent

For cooked dressings

such as salad
dressings and
chocolate beverages.
Functions of Starch

4. As gelling agent

For puddings, maja

blanca, bibingka,
sapin-sapin, kutsinta,
candies, and bread.
Functions of Starch

5. As a diluent

For baking powder

formulation.
 Functions of Starch
6. As moisture retaining
agent

In pie fillings, cake

fillings, and candies.
Functions of Starch
7. For coating and
dusting

In yeast breads,
biscuits, and candies.
Functions of Starch

8. For coloring

As in polvoron, lechon
sauce, and kare-kare.
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