Il.

Words for Study

Know the meaning of each word so you can understand the lesson better.
1 . principle - that which refers to truth or fact and is used as a guide
2. thickening - to make it thick or viscous
3. weeping - separation of water or liquid from
4. viscous- having the consistency of glue; thick,
5. retrogradation - molecular rearrangement of micelles such that linear
molecules aggregate into a crystal mass
6. aggregate - mass of fragments or parts combined together to form a whole
7. rupture break or tear apart
8. binding act of putting together into a mass 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 a paste

IV. Read and Learn

I.) 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 Filipinos prepare for
their major meals (rice, corn, root crops) and for their snacks too
(alimentary pastes (pasta) and noodles).
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. 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. Other foods which are
high in starch content are root crops including arrowroot or uraro, cassava
or kamoteng kahoy, sweet potato or kamote, taro or gabi, white potato or
patatas, goa yam or tugi, and purple yam or ube, dried legume like mung bean,
cowpeas or paayap, soybean or utaw, and sago or tree starch.
Starch Products
1. Alimentary Paste- refers to the family of macaroni products of varying
sizes and shapes. The more popular ones are spaghetti, macaroni
Afermicelli; egg noodles, and lasagna, These produçtS are made from
semolina flour.
2. Noodles - are made from rice, soft wheat, soybeans, CaSsava, and other
legumes and root crops. Local noodles include the following:
3. Miki - flat, yellowish noodles made from wheat flour, lye, salt, water,
and fat. These ingredients are mixed to form a dough, which is flattened
and cut into strips to make noodles.
4. Sotanghon - long, thin, round, translucent noodles made from mung beans
and cornstarch. It is also called nylon or silk noodles.
5. Bihon - noodles made from soaked, ground, and repeatedly drained rice and
corn with the addition of cornstarch to make a galapong. The mixture or
galapong will be kneaded and passed through an extruding machine to produce
long, thin strand noodles or bihon.
6. PancitCanton - made from a mixture offlour, duck eggs, salt, and soda ash.
The mixture is kneaded then cut and pressed hard then boiled, flattened,
cut, washed, and drained. Noodles are then fried in deep fat before
packaging.
7. Instant Noodles - dried noodles with various flavorings

B. Cereals and Their Sources

Cereals are made from cultivated plants of the grass family yielding starchy seeds or grains.
Common cereal grains are rice, corn, wheat, oats, and rye. Cereal products
such as parboiled rice or pinipig, quick-cooking rice, cornmeal, cornflakes, breakfast
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corn cereals, tortilla, ampaw, popcorn, oatmeal, rye bread, wheat bread,
wheat grain, and tapioca are available in the market*
Cereal Products
1 . Rice- The quality Of rice depends on the variety, the length of storage,
grain size, shape color, and cleanliness or absence of dirt or foreign
substances. In buying rice, consider the fOlIowing:
Select rice based on the type needed for cooking.
White rice is for staple food. Instant rice is white rice that has been
precooked and dehydrated. Red rice is believed to be more nutritious than
white rice.
2. Glutinous rice or malagkit is used for making kakanin or native delicacies
like bibingka, pqlitaw, and puto.
Know how to recognize rice whether old stock (luma) or new (bago).
Choice of luma or bago depends on your preference: hard or soft, sticky
or buhaghag, malata or malagkit, maalsa or not.
There are several varieties of rice like the C-4, dinurado, intan, R36,
RC160, sinandomeng, jasmin, and some hybrid varieties.

3. Corn- Next to rice and wheat as source of flour corn is the third widely
used source of cereal in the world a d second staple crop in the
Philippines. It can be classified as white or yellow. Corn mill
products include corn grits, corn meal, corn flour, cornstarch, and
corn oil. One out of five Filipinos eat corn as its staple food
(Florentino, R. Philippine Journal of Nutrition 1976). Today, there is
an increasing number of Filipino eating corn or a combination of rice
and corn. With an estimated 105 million Philippine population the
demand for rice and corn goes up.
4. Flour -Powdery products made from grinding cereal grains like wheat, rice,
corn, legumes, and root crops.
Examples of these are:
a. All-purpose flour - commonly known as general-purpose flour; white or
creamy in color. Used for baking breads, cookies, and pastries. Used
also as
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,
It is creamy to light brown in color; best for breads.
D.Rice flour and glutinous rice (malagkit) flour coarser and creamy; specially
used for native delicacies
E. Potato flour, cassava flour, and whole-wheat flour
F. Others: quick-mixing flour, self-rising flour, enriched flour, pastry
flour, and gluten 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 in small quantities for immediate use because it gets rancid .if kept too
long.

Il. Nutritional Value and Components of Starch and Cereals

Starch such as cornstarch contains 91.5 grams carbohydrates and 7.8 percent
of water, It contains 52 mg of calcium, 18 mg of phosphorus, and 55 ug of
beta carotene. On the other hand, wheat in flour is 73.7 grams carbohydrates,
12.6 grams protein, 12.39 percent of water, 82 mg of calcium, 105 mg of
phosphorus, 5.2 mg of niacin, and 4.4 mg of iron. Both starch and flour are
100% edible. Rice, which is our main staple consist of 81.3 g carbohydrate
and 7.6 g protein. Starch, flour, and rice are all 100% edible.
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 III: Functions of Starch
Starch performs different functions in different food preparations. They are
as follows:
1. As a thickening agent for gravies, sauces, soups, and fillings in pies and
pastries (Examples are cream soups; lechon sauces; white sauces; An with
and buko, apple, or lemon pie fillings)
2. As a binding agent for processed meats tike embutido, luncheon meat,
burgers, and chicken/meat/fish croquettes
3. As a stabilizing agent for cooked dressings such as salad dressings and
chocolate beverages
4. As a gelling agent for puddings, maja blanca, bibingka, sapin-sapin,
kutsinta, candies, and bread
5. As a diluent for baking powder formulations
6. As a moisture-retaining agent in -pie fillings, cake fillings, and candies
7. For coating and dusting in yeast breads, biscuits, and candies
8.
For coloring as in polvoron, lechon sauce, and kare-kare. Starch when toasted
turns brown,

Principles of Starch Cookery

1. When starch granules are mixed with water and heated continuously over a
temperature range, the starch solution becomes viscous and translucent in a
process called gelatinization.
2. Gelatinization is defined as the effect of heat on starch. Gelatinization
follows these steps: starch in suspension is heated; starch granules absorb
water; granules become swollen; then thickened to a paste. 3
3. Gelatinization point occurs over a range of temperature peculiar to the kind
of starch.
Range of temperature in the gelatinization of some starchy foods,
Rice, ordinary 78-860C
Corn, ordinary 62-700C
Corn, waxy 67-800C
Potato 58-660C
Cassava 52-640C
4. Pure starch granules differ in their sizes from one starch Source to
another. The bigger the size of the granules the sooner is gelatinization.
5. Cereal starches like rice, corn, and wheat have more cloudy pastes

Proper Cooking of Starchy Products

Objectives of proper cooking of starchy products are to attain a smooth,
uniform thickened consistency free of any lumps, completely gelatinized, and
the absence of burnt and raw starch flavor.
1. To avoid lumping- Blend starch mixture thoroughly, gradually adding
liquid as stirring continues. The use of a whisk beater or wire whip
facilitates blending of the mixture.
2. To avoid starch flavor- To achieve a complete cooking of all starch
granules, cook flour for 5 minutes longer after reaching maximum
gelatinization.
3. To avoid scorching -To avoid scorching, you need to control the
temperature and thoroughly disperse the starch particles. There should
also be adequate stirring and scraping of the sides of the pan.
4. To achieve desired consistency and firmness - This can be achieved by
measuring ingredients accurately especially the ratio of starch to
liquid. In addition, know when maximum gelatinization has occurred and
when to stop cooking. After cooking, set aside to cool completely before
serving.

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 Proper Cooking Of Cereals

The main aims of cereal cookery are:

1. to improve the palatability in terms of flavor, color, consistency,
digestibility - this can be achieved by using different methods adding other
ingredients to have varied and interacting flavors.
2. to increase the digestibility of the cooked cereal by making consistency
of the cereal soft and viscous through gelatinization breaking the cereal
into smaller particles through dextrinization.

Methods of Cooking Starch and Cereals

1. Moist-heat method - this method is dependent on the presence of water.
Starch and cereals require the right proportion of water to be absorbed by
the starch/cereal as to result to proper gelatinization of the finished product.
2. Dry-heat method - this method makes use of heat alone•resulting to the
breaking down of smaller particles called dextrins. Examples are toasted flour and
toasted rice.
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Vegetables are edible plants that give color, flavor, and texture to meals,
They are a good source of vitamins, minerals, and fiber to our diet/Eat
vegetables every day especially the leafy, green, and yellow
vegetables. They are not only nutritious but low in calories as
well.
Vegetables: Nature and Characteristics
Vegetables are plants or parts of plant used as food. Such parts include
roots, tubers, bulbs, stems, shoots, leaves, fruits, and flowers• They are
favored for their color, texture, and flavor. They are rich sources of
vitamins, mineral; and fiber, People on diet love these because of their low
calories. They can be served raw or cooked. They are prepared and served as
entrees, salads, and main dishes.

Parts of Plants Used as Vegetables

Roots Bulbs
Fruits
Stems Leaves Flowers Seeds

1. Roots - These are underground parts of plants such as sweet potatoes,

cassava, carrot, radish, turnip, sugar beet, jam bean or singkamas, and
violet jam or ube.
2. Tubers - These are short, thickened fleshy parts of an underground stem like
the Irish potatoes and Jerusalem artichokes.
3. Seeds These are parts from which a new plant will grow, examples Of these
are legumes or beans like mung beans, broad beans, garbanzos or chickpeas,
paayap or cow peas, soya beans, white beans, lima beans, and kidney beans.
4. Bulbs -- These are underground buds and are made of very short stem5 covered
with layers like garlic, onions, chives, leeks, and Shallots.
5.Leaves —These include the onion family like spring onions, leeks, scallions,
and a wide variety of leaves like sili leaves, ampalaya alugbatÌ or
spinach, kangkong or swamp cabbage, kintsay or celery, letsugas or lettuce,
mustard or mustasar Baguio pechay/b0k Choy or Chinese cabbage.
6.Stems and Shoots - These are the stalks supporting the leaves, flOwers, or
fruits. It includes the stems of the leaves of kangkong, celery, alugbati,
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 lettuce, mustard, and pechay. It also includes bamboo shoots or labong and
coconut pith or ubod.
7. Fruits— These include those cooked as viands like ampalaya, patola, upo,
puso ng saging, eggplant, squash, tomato, unripe jackfruit, bell pepper,
and siling haba or finger chili.
8. Flowers - Examples of these are bulaklak ng kalabasa, bulaklak ng saging,
cauliflower, and katuray or corkwood tree flower.

Market Forms of Vegetable

1. Fresh —These are newly-harvested produce sold in the market as a guide in buying
quality fruits and vegetables consider thé following:
2. Canned vegetables -Since there is no grading of vegetables by the
government, it is best to subscribe by brand as brand companies follow a
standard of quality. When private brands are used and have been found
satisfactory, many buyers will depend on these labels and will
to make tests of their quality characteristic as and drained weights before
relying on them for possible long-term use your experience as sa buyer to
test the quality of the
3. Frozen vegetables- they are grown and packed in the same controlled
conditions as canned vegetables. Most vegetables are in foil bags, trays,
and plastic packages, With improved methods of freezing, these are now more
available. Frozen vegetables are corn, green peas, potatoes, turnips, and
carrots. Hotel restaurants and institutions are now increasingly using
them.
4.Dried and dehydrated vegetables- Dried vegetables beans are
dehydrated are powdered
such as garlic, onion, ginger, mustard, chives, and pepper,

Storing Fruits and Vegetables

1. Keep root crops and legumes stored at room temperature.
2.Store leafy, green vegetables in the crisper ofthe refrigerator.
3.Keep vegetables in their wrapper or package before storing them in the
crisper.
4.Wash vegetables when about to use.
5.Store potatoes, onions, beets, carrots, and other root vegetables in a
cool, dry well-ventilated area.
6. Trim off inedible leaves from salad greens. Store unwashed leafy vege
tables in a tightly covered container plastic bag in the refrigerator.
7. As much as possible prepare only that which can be consumed readily
Storing leafy greens for a long period of time affects their texture,
colori and form. They look unappetizing and old,

Considerations in the Selection of Vegetables

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 1. Know the purpose of the vegetable to be used to determine the kind
and degree of maturity or quality you will need to buy.
2. Vegetables are available fresh, frozen, canned, bottled, vacuum-
packed, and dried. The fresh ones have better flavor, more
nutrients, and better texture. Canned ones can take the place of
the fresh ones when they are not available. Although more
expensive, they save time in preparation and at the same time,
their quality is assured. The packaged and preserved varieties,
although more expensive, can be kept longer if stored properly.
3. Select those that are clean—no blemishes and bruises.
4. Select vegetables that are in season since they are Plentiful, better
flavored, and less expensive.
5. Select the size most suitable for the purpose, Baby potatoes are ideal for
salads, asado, and kaldereta. Cherry tomatoes are most suitable for vegetable
salads, for garnishing, and for improving the aesthetic appearance of dishes.
6, Consider the cost of the vegetable against the edible portion and the amount
of waste removed. Canned items are 100% edible while fresh ones still have
substantial amount of inedible portions to be removed.
7. Buy only the quantity required for the number of days so you can store them
with their fresh qualities intact for a limited number of days continuously
buy them. When brands not previo sly used are offerecíit is wise
8.Select the freshest and the best quality for each type because they can keep
longer and stay better for the intended purpose, so there is less wastage and
less cost.
9. Here are some characteristics of good quality vegetables:
a.Vegetables
Leafy vegetables like kangkong, spinach, celery, lettuce, mustard, Chinese
cabbage, and cabbage.
. bright green in color crisp, firm, whole in shape
. free from decay, blemishes, holes
Fruits vegetables like patola (sponge gourd), upo (bottle gourd), okra,
eggplant, radish, and sayote.
. should be tender, young, firm bright in color whole, no decay, .
bruises, and blemishes
b.Fruit vegetables like ampalaya, carrot, squash, tomato, onion, and garlic.
should be mature, whole, plump bright in color uniform in size and
shape

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