We praise you Lord, and we thank you for the

opportunity to study and prepare for a good life in the

future. Bless our teachers who inspire and guide us.
Bless our parents who work hard to support us. Bless
our classmates and all the people who care for us.
Bless us, help us to be more attentive, patient and
diligent to understand the lessons that our teachers
teach us. This we pray in the name of Jesus Christ our
Lord. Amen
 Classroom Rules
1. Be prepared.
2. Be productive.
3. Be polite
4. Be optimistic
5. Be respectful
Read and translate the following sentences to
English. Then, identify the term being defined.
1.Ginagamit sa 2. Ito ay ginagamit sa
paghawak o pagsipit paghahanda ng mga
ng mga maiinit na sarsa na madaling
pagkain. masunog kapag
direktang niluto sa
kalan.
3. Ito ay ginagamit sa pagluluto ng
karne at isda na may sarsa.
4.Ginagamit ito sa pagluto ng
pagkain gamit ang pagpapasingaw.
5.Ito ay ginagamit sa pagluluto ng
bigas at iba pang pagkain.
1.
RICE
2.
2. WHEAT
3.
4.
Food sources and kinds
of
starch and cereals
 At the end of our lesson, you are expected to:
a. Identify the food sources and kinds of starch and
cereals.
b. Appreciate the importance of knowing food sources
and kinds of starch and cereals.
c. List down dishes that contains cereals and starches.
 CEREALS
- is any grain - the most
or starchy pod cultivated cereals
in the world are
that is used as rice, wheat, and
food; corn.
Starch is odorless, tasteless white
substance found in all forms of leafy green
plants, located in the roots, fruits or
grains.
• Starch is the source of up to 80% of
calories worldwide.
• Used in food manufacture, cosmetics,
pharmaceuticals, textiles, paper,
construction materials and other
industries.
The parts of the plants that
store most starch are seeds,
roots and tubers.
The most common sources of food
starch are:
• CEREAL GRAINS
• LEGUMES
• ROOTS OR TUBERS
CEREAL GRAINS
1. RICE
2. CORN
3. WHEAT
- is used mainly for the
manufacture of flour. It
is the most important
grains for making
bread.
4. RYE
5. OATS
6. BARLEY
LEGUMES
1. BLACK EYED PEAS

-have pale cream

color and a
distinctive black
spot resembling an
eye.
2. BEANS
They can be cooked in different ways
including boiling, frying, and baking,
and are used in many traditional dishes
throughout the world.
3. CHICKPEAS

High in protein and makes

an excellent replacement for
meat in many vegetarian and
vegan dishes.
4. LENTILS
-are made up of more than
25% protein, which makes
them an excellent
meat alternative. Known for
its lens-shaped seeds usually
two seed in each pod.
ROOTS OR TUBERS
1. POTATO
• more energy-packed than
any other popular
vegetable, are an excellent
source of vitamin C and
have more potassium than
a banana.
2. SWEET POTATO

-are a good source of

fiber, potassium,
vitamins, and other
essential nutrients.
3. ARROWROOT
3. ARROWROOT
-is a highly nutritious root
vegetable that has numerous
health benefits. Used to aid
digestion and can be
consumed in many forms,
such as flour, powder, and
liquid extract.
4. CASSAVA
- is generally processed into food
items such as dried chips and native
pastries like suman, bibingka and
sago. Starch from processed cassava
is used in biscuit making or as a
sweetening agent in confectioneries.
 Starches are named after its plant sources

Corn starch from Rice starch from Tapioca starch

corn rice from cassava
Kinds of Starches
Wet milling
machine
Science provides a wealth of
information about starch, a complex
carbohydrate that is essential to our
diet and has important functions in
human body.
 Cereal-processed foods
Restored cereal

Whole grain Enriched Cereal

cereal
 Whole grain cereal
- A whole grain cereal is a grain
product that has retained the specific
nutrients of the whole.
Whole-grain examples are whole-wheat flour,
bulgur (cracked wheat), oatmeal, and brown rice
 Restored cereal
-contain whole or refined grains plus
nutrients that were lost during processing,
such as B vitamins and iron
 Enriched Cereal
- are excellent sources of thiamine,
niacin, riboflavin, and iron.
examples include: “enriched wheat flour (wheat flour, niacin,
iron, thiamine mononitrate, riboflavin, and folic acid)”,
enriched corn meal, enriched self-rising flour.
Directions: Group the following
food according to its source of
starch. Classify them according to
Cereal Grains, Legumes or
Roots/Tubers inside each open tin
can
Tapioca potato corn black eyed peas sweet potato
Wheat rice beans barley oats

ROOTS AND
CEREAL GRAINS LEGUMES TUBERS
B. STARCHES I HAVE EATEN
List down the starch dishes you have eaten the last seven days. Then, classify them as follows:

CEREALS LEGUMES ROOTS &

TUBERS
If you will be the one to decide on
which food your family will consume
for this coming weekend, what would
be the starch/cereal dishes you will
include on your list? Why did choose
them?
As a student, why do you think
is it important to know the kinds
and sources of starches?
1. What are the parts of plants that store
most starch?
A. Roots, leaves and seeds
B. Seeds, roots and leaves
C. Seeds, roots and tubers
D. Tubers, seeds and leaves
2. A classification of starch that refers to the
starches as originally derived from its source?

A. Modified starch
B. Native starch
C. Purified starch
D. Rice starch
3. What classification of starch that have been
altered physically or chemically?
A. Modified starch
B. Native or natural starch
C. Processed starch
D. Purified starch
4. What is the plant source for tapioca?

A. Potato
B. Corn
C. Cassava
D. Rice
5. Corn, wheat, rice and oats are classified
as ______.
A. Cereal grains
B. Legumes
C. Roots
D. Tubers
Key to Correction

1. C
2. B
3. A
4. C
5. A
 Index of mastery

5-
4-
3-
2-
1-
0-
 Enrichment/Additional Activity
Create a menu board consisting of
dishes that contain cereals and
starches for breakfast, lunch and
snacks.
 Assignment:
Research:
Functional properties of starches.