Preparing Cereals and Starch Dishes

Words to Study
1. Principle – that which refers to truth or fact and is
used as a guide.
2. Thickening – to make thick or viscous.
3. Weeping – separation of water or liquid from starch
paste.
4. Viscous – having the consistency of glue; thick
gelatinous, gummy
 Words to Study
5. Retrogradation – molecular rearrangement of
micelles such that linear molecules aggregiate into a
crystal mass.
6. Aggregate – mass of fragments or parts combines
together to form a whole.
7. Rupture – break or tear apart.
8. Binding – act of putting together into a mass.
 Words to Study
9. Diluents – an agent (starch) added to attain a
consistency as in the function of starch in baking
powder.
10. Gelatinization – the effect of heat on starch,
wherein starch absorbs water, becoming swollen
and thickened to paste.
Read and Learn
Cereals and starch are very much
related to one another. Starch can
be obtained from plant sources.
These plant sources mainly cereal
grains and root crops are the
sources of ingredients that most
Filipino prepare for major meals and
for snacks too.
I. Sources and Kinds of Starch and Cereals
A. Starch and Their Food Sources
Starch is a carbohydrate stored as granules in the
leucoplasts of plants cells. It is obtained from plant
sources mainly cereal grains and their products such as
cornstarch, wheat flour, baked goods, alimentary
pastes (pasta) and other noodles.
Arrowroot or uraro
Cassava or kamoteng kahoy
Sweet potato or kamote
Taro or gabi
Potato or patatas
Goa yam or tugi
Purple yam or ube
Mung bean or monggo
Cowpeas or paayap
Soybean or utaw
Sago or tree starch
 Starch Products
1. Alimentary paste – refers to family of macaroni
products of varying sizes and shapes. Products
made from semolina flour.
• Spaghetti
• Macaroni
• Vermicelli
• Egg noodles
• Lasagna
Spaghetti
Macaroni
Vermicelle
Egg noodles
Lasagna
 Starch Products
2. Noodles – made from rice, soft wheat, cassava, and
other legumes and root crops.
• Miki
• Sotanghon
• Bihon
• Pancit canton
• Instant noodles
Miki
• Flat yellowish noodles made from
wheat flour, lye, salt, water, and fat.
Sotanghon
• Long, thin, round, translucent noodles,
made from mung beans and
cornstarch.
 Bihon
• Noodles made from soaked, ground, and
repeatedly drained rice and corn with the
addition of cornstarch to make galapong.
Pancit canton
• Made from a mixture of flour, duck
eggs, salt, and soda ash.
Instant noodles
• Dried noodles with various flavorings.
 Starch Products
B. Cereals and Their Sources
• Cereals are made from cultivated plants of the grass
family yielding starchy seeds or grains.
Parboiled Rice or Pinipig
Quick-cooking Rice
Cornmeal
Cornflakes
Breakfast Corn Cereals
Tortilla
Ampaw
Pop Corn
Oatmeal
Rye Bread
Wheat Bread
Wheat Grain
Tapioca
• Parboiled rice or pinipig
• Quick-cooking rice
• Cornmeal
• 25 Easy Plating Techniques - Plate like a Pro.mp4
 Cereal Products
1. Rice
• The quality of rice depends on the variety of, the length
of storage, grain size, shape, color, and cleanliness or
absence of dirt or foreign substances. In buying rice,
consider the following:
a. Based on the type needed for cooking
b. White rice is white rice that has been pre-cooked and
dehydrated.
b. Red rice is believed to be more nutritious than white
rice.
c. Glutinous rice or malagkit is used for making kakanin
or native delicacies.
d. Know how to recognize rice whether old stock or new.
e. Varieties of rice are the C-4, dinurado, intan, R36,
sinandomeng.
 Cereal Products
2. Corn
• Next to rice and wheat as source of flour.
• Third widely used source of cereal in the world and
second staple crop in the Philippines.
• Classified as white or yellow.
 Cereal Products
3. Flour – powdery products made from grinding
cereal grains like wheat, rice, corn, legumes, and
root crops.
a. All-purpose flour – known as general-purpose flour;
white or creamy color. Used for baking breads,
cookies, and pastries and also used as an ingredient
in preparing other foods.
b. Cake flour – fine and white. Used for making cakes
and pastries.
c. Bread flour – is coarser in texture than the cake and
all-purpose flour. Creamy to light brown in color.
4. Rice flour and glutinous rice (malagkit) flour –
coarser and creamy; specially used for native
delicacies.
e. Potato flour, cassava flour, and whole wheat flour
• It is advisable to buy packaged freshly milled flour.
Unpacked and poorly handled flour easily gets dusty,
infested by weevils, and absorbs odor from the
surroundings.
• Buy small quantities for immediate use because it
gets rancid if kept long.
SUGGESTED STARCH RECIPES
Suman
Fish and Chips
Easy Chicken Lo Mein
Purple Yam Latte
Garlic Butter Potatoes
Sotanghon Soup
Crispy Noodle Stir Fry
Potato Croquettes
Chicken with Mashed Potato
Bihon Guisado
Taro Milk Tea
Crispy Tapioca Fritters
Thai Style Mung Bean Fritters