LESSON 2:

PREPARE
CEREALS AND
STARCHES

Teacher Mary Grace Pilar

LEARNING OUTCOMES
• Perform mise en place for cereals and starch dishes
• Prepare starch and cereal dishes
• Present starch and cereal dishes attractively
• Store starch and cereal dishes properly
PRE-TEST

A. Give three advantages of performing mise en

place for cereal and starch dishes.

B. Give two important pointers in performing mise

en place for cereal and starch dishes.
POINTERS IN PERFORMING MISE EN PLACE FOR CEREAL
AND STARCH DISHES
• Gather all the tools and ingredients before cooking
• Choose the right tools and equipment for a particular dish
• Place all tools within reach to avoid waste of time and
unnecessary fatigue
• Use electric-operated tools skillfully and carefully to avoid
accidents
• Arrange the tools and ingredients systematically.
POINTERS IN PERFORMING MISE EN PLACE FOR CEREAL
AND STARCH DISHES
• Check the availability of the needed ingredients
• Check on the quality of the needed ingredients
• Use the correct tools for measuring the ingredient needed in
recipe
• Work within the time frame so that hot foods are served hot and
cold foods served cold.
• Use sanitized tools and equipment to ensure hygienic foods are
served.
ADVANTAGES OF MISE EN PLACE IN PREPARING CEREAL
AND STARCH DISHES
• Planning and organizing the right tools and ingredients make
the job easy and fast.
• Prevents waste of time, energy and money
• Systematic preparation of food leads to expected standard of
customers and their continuous patronage
• Correct techniques used in the preparation prevent loss of
nutrients
• Prevents unnecessary waste of ingredients, minimizing cost of
the ingredients which lead to lower price of the cooked food.
A.
Nutritional Importance of Whole Cereal
Grains
1. Low or moderate in calories
2. High in starch and fiber
3. Low In fat
4. Moderate in protein
5. Full of vitamins and minerals
-Simple sugar is
the basic unit of
carbohydrate.
-starches are
categorized as
complex
carbohydrates.
Uses of Cereals
1. SOUPS
2. ENTRÉE
3. CEREAL
4. STRUCTURAL FRAMEWORK FOR BAKED PRODUCTS
5. ESSENTIAL INGREDIENT IN MAKING PASTA AND
NOODLE
6. DESSERT OR AS A SNACK ITEM
7. CARBOHYDRATE SOURCE IN WINE MAKING
COMMON CEREAL GRAINS
1. RICE- considered the staple food of more than half the
Philippine population which is approximately 80% Filipinos.
VARIETIES OF RICE AVAILABLE IN
THE MARKET
a. Sinandomeng j. IT-64
b. C4 k. Segardis Milagrosa
c. Dinorado l. Glutinous rice or malagkit
d. Milagrosa m. Long grain rice
e. Angelica n. medium grain rice
f. Wagwag o. short grain rice
g. Ifugao rice p. Bigas na bago
h. Maharlika q. Bigas na luma
i. IR-841
A. According to grain type
• LONG GRAIN RICE is • MEDIUM GRAIN RICE is a
three to five times linger little sugar and plumper
than its width. When than long grain.
cooked, the grains are • SHORT GRAIN RICE Is
separated and fluffy. This wider than its length. The
type of rice is used as a shorter the grain, the
side dish, entrée, sala, more tender and clingy it
and pilaf, among others. is when cooked.
 B. According to degree of processing
a. POLISHED RICE b. BROWN RICE c. ENRICHED RICE
- White rice on which - Otherwise known as - Rice with added
the germ and bran unpolished rice vitamins and
have been removed - Has nutty taste minerals such as
- Less nutritive value titanium, niacin and
iron.
- Keeping quality is
excellent
COMMON CEREAL GRAINS
2. CORN- It is considered the staple food of the inhabitants of the inhabitants
of Central America, part of the South America, and Africa.
- most corn production comes from the USA.
- In the Philippines it is considered as the second staple food.
- In the Philippines, the corn producing regions, include Cebu, Bohol,
Leyte, Cotabato, and Misamis Occidental
VARIETIES OF CORN
• Sweet corn- yellow
• Lagkitan or waxy corn- white
• Yellow flint
• Cebu or Bicol white flint
• Popcorn
CORN PRODUCTS INCLUDE THE
FOLLOWING:
A. Corn grits
- ground coarsely from whole kernels
- more coarsely ground than corn meal
B. Corn meal
- results from grinding white or yellow corn
- smaller than grits
C. Corn flour
- finely pulverized grit similar to wheat flour
D. Cornstarch
-refined starch whose form is like powder
E. Corn or breakfast cereal and snack foods
- made from grit that are precooked, dried then puffed, toasted ,
flaked or shredded with a desired flavoring. Corn flakes is a popular
breakfast food.
- Corn flour is the main ingredient for the Mexican tortilla which is a
round flat bread
- Microwave popcorn is regarded as a convenience product
HOMINY
a. Corn with the hull and germ parts removed
b. Our local branding is called lye hominy
3. WHEAT- used bread making worldwide. market forms of wheat in
the form of flour.
a. Bread flour
- milled from hard wheat
-contains great amounts of gluten ideal for bread making
b. all-purpose flour
-milled from blends of soft and hard wheat flour containing 10-12%
protein
- Used for general purposes because it contains less gluten than bread
flour
c. Cake flour
-comes from soft wheat
4. Bulgur
a. Wheat product with a nutty flavor and chewy texture
b. used as a substitute for rice
5. Durum
a. Hard wheat product with a high gluten content
b. used for the production of commercial parts
6. Sorghum or Millet
a. smaller grains than rice kernels which originated from Africa
b. Used a substitute for rice and corn especially for animal feeds
7. Barley- used primarily for the production of malt and the formation of
animal feeds.
8. Rye
- a hard cereal grass resistant to cold weather, pests and diseases
- used for making flour, whisky and feeds for livestock
9. Oats
- grow well in poor soil and dull rainy climate
- contains higher protein and fat content compared to most cereals
- used mainly as breakfast cereal or as an ingredient for baked
products.
TIPS IN BUYING RICE
• Buy by weight
• Buy from reliable sources
• Smell to detect off-odors especially from insect infestation
• Check how clean the rice is
• Check for the presence of the foods, rice weevils, larvae and small
stones
• Check the proportion of broken kernel or binlid
• Preferably without palay and hulls or ipa.
 COMMON SOURCES OF STARCH
1. Cereals- rice, corn, oatmeal, barley, wheat, sorghum and
rye
2. Root crops
a. cassava or kamoteng kahoy
b. sweet potato or kamote
c. potato or patatas
d. Taro or gabi
e. Goa yam or tuge
f. Purple yam or ubi
g. Arrowroot
3. Legumes
a. cowpeas
b. Lima beans or patani
c. mung beans or munggo
d. soybeans or utaw
 KINDS OF LOCAL NOODLES
1. Fresh Bihon
a. Thin noodles made from rice and corn or just
rice
b. The rice and corn are soaked, ground , drained
and ground finer in stone rollers
c. Thick and moist
d. Used for pancit palabok or pancit luglug
e. Does not keep long
2. First-class Bihon
a. Made from well-polished white rice
b. Strands of bihon are boiled until the noodles
float on the surface of the water
c. The strands are then cooled and wound
around bamboo poles into rectangular
shape about 10 inches long and 6 inches
wide, dried ans packed in 2 to 3 sheets.
3. Miki
a. Flat yellow wish noodles
b. Made from wheat flour , lye, salt, water, and fat mixed and formed
into a dough
c. The dough is flattened to desired thickness and cut into strips of
desired length then boiled
d. Noodles are drained and oil is applied on the surface
4. Miswa
e. Made from cassava and wheat flour
f. Called thread like white or hairy noodles
g. Salt has been added
h. Least expensive of all the noodles
5. Pancit canton
a. Egg noodles made from flour, duck ehggs, salt and soda, made into a
dough in kneading machine
b. Th dough is cut and pressed hard , boiled, flattened between rollwers,
cut washed, and drained
6. Sotanghon
c. Long, thin, round and translucent noodles
d. Otherwise known as silk noodles
e. C. made from mungo beans and cassava starch
7. White bihon- Made from ricwe and corn rice.
 CHARACTERISTICS OF GOOD
QUALITY STARCH PRODUCTS
•No molds , insects and foreign
materials
•No undesirable odor
•No broken fragments for noodles
ACTIVITY

1. Conduct a price survey of five varieties of

rice in supermarkets and wet markets.
2. Compare with the price of ordinary rice
and malagkit.