Methods of Cooking Starch and Cereal Dishes

Dry Heat – toasting bread,

making biscocho, toasting
rice for kare-kare and
preparing polvoron and
broiled corn, changes
starch to dextrin.
Dextrinization is the effect
of dry heat on starch
resulting in changes in
color and flavor, reduced
thickening power, and
higher solubility.
Moist Heat – starch
cooked by moist heat
is used for thickening
soups, sauces and
gelatinization of
puddings.
Gelatinization is the
process in heating
starch with water; can
absorb moisture,
expand, then become
firm but not tough.
Tips in Cooking Starch and Cereals

1.Attain maximum gelatinization.

2.Achieve heat penetration and uniform
hydration of starch granules.
3.Retain shape.
4.Prevent raw starch flavor.
5. Avoid scorching by:
a.Dispersing starch particles
completely
b.Controlling the temperature
c.Stirring the mixture
adequately and scraping the
sides of the cooking vessel
occasionally.
6. Prevent lumping
Lumping is caused by
inadequate dispersion of
starch; complete
dispersion of starch is
needed.
Béchamel Sauce – Béchamel
sauce, or white sauce, was a
sauce most often served to the
rich or to royalty. Made out of a
roux of flour, boiled milk and
butter, the creamy white sauce
added a smooth touch to white
meats such as chicken,
vegetables and eggs.
Veloute Sauce – Veloute sauce
is often called the “fat white
sauce” or “rich white sauce.”
This is a white sauce with a
blondish color that starts with
chicken, veal or fish stock that
has been thickened with a
white roux.
Brown or Espagnole
Sauce – This sauce starts
with a dark brown roux,
veal stock, beef, bones,
vegetables and
seasonings. It is heated,
skimmed and reduced.
Hollandaise Sauce –
Hollandaise sauce is
a rich sauce featuring
egg yolks and butter.
Tomato Sauce –
Tomato sauces are
based on tomatoes
 Safety Practices in Food Preparation
1.Follow the correct techniques of
performing tasks to avoid accidents.
2.Put signs for hot surfaces and hot dishes.
3.Protect food from foreign objects.
4.Keep the handles of pans away from the
aisle.
 Safety Practices in Food Preparation
5. Keep the edge of the cover of the pot away
from you to prevent steam from blasting into
your face.
6. Make the work area clean especially when
moving heavy and hot containers.
 Safety Practices in Food Preparation
7. When getting water from an urn, turn on
the faucet slowly to avoid rush and splash of
hot water.
8. Wait for the oven to cool before cleaning.
9. Avoid over filling containers with hot
liquids and solid foods.
 Safety Practices in Food Preparation
10. Avoid cross contamination, which is the
transfer of microorganisms that cause
diseases from a contaminated food contact
surface to another.
11. Clean the sink and stove before leaving.
12. Check the faucets.
 Safety Practices in Food Preparation
13. Open and close doors quietly and
carefully.
14. Dispose of all garbage/trash before
leaving.
 Handling Gadgets/Knives
1. Hold knives carefully and focus on what
you are doing or cutting.
2. Keep knives in proper storage after using
them.
3. Cut in a direction going away from your
body and other people.
 Handling Gadgets/Knives
4. Always use a sharp knife. It can cut more
easily.
5. Knives and cleavers should not be used in
opening cans.
When wiping, keep the sharp edge away from
you.
 Floor
1. Wipe wet flour immediately and
completely.
2. Walk slowly, refrain from running.
3. Pick up immediately fruit or vegetable
peelings that fall on the floor.
 Fire
1. Report any fire immediately.
2. Use fire extinguisher properly.
3. Report a broken seal of the fire
extinguisher.
4. Keep the fire doors and exits free from
unnecessary materials and equipment.
 Fire
5. Know where the fire exits are located to be
able to inform the customers.
6. Keep the stove tops from grease.
7. Turn off the lights before leaving.
 Hygienic Practices of Food handlers
1. Take a bath everyday.
2. Practice proper hand washing.
3. Keep fingernails short and clean.
4. Brush teeth every after meal.
5. Wear complete working outfit.
6. Cover cuts and burns.
 Hygienic Practices of Food handlers
7. Service crew with sore eyes, hepatitis and
flu should not be allowed to work.
8. Remove all pieces of jewelry before
starting to work.
9. Avoid blowing on hot foods. Let them cool
on their own.
 Hygienic Practices of Food handlers
10. Avoid conversation while preparing food.
11. Use a separate spoon for tasting food.
12. Use dishtowels, not hand towels, in
wiping used tools and utensils.
Guidelines in Presenting Starch and Cereal Dishes
1.Make it simple.
2.Draw or sketch a plan of your
presentation.
3.Create balance.
4.Place adequate serving
portions of the food items.
Guidelines in Presenting Starch and Cereal Dishes
5. Ensure that the main dish is
the focal point or placed in a
strategic position on the plate
with the garnishes and sauces
as support elements.
Guidelines in Presenting Starch and Cereal Dishes
6. Use sauces to create
accents in the form of
dots to be placed on
the side of the plate.
7. Garnishes
Guidelines in Applying Garnishes
1. Add just enough garnishing,
not too much.
2. Arrange the garnishes around
the main dish.
3. Use edible garnishes always.
4. Apply garnishing quickly and
hygienically.
Two Common Classifications of Food According to
Keeping Quality

1.High Perishable Foods –

foods that spoil very easily.
2.Low Perishable Foods –
Foods that are not easily
spoiled.
Guidelines for Proper Storage of Starch and Cereals

1.Low perishability foods such as rice and cereals are

stored in a cool dry place.
2.Practice FIFO. Foods that are stored first are taken
out first.
3.Avoid storing rice and cereals with laundry soap.
4.Dry storage must be clean and fresh, free from pests
and rodents.
Guidelines for Proper Storage of Starch and Cereals
5. Shelves or containers should be 6 inches above the
floor.
6. Dry storage should not be more than 55 F.
7. Cereal packages should be closed completely to
prevent pest infestation.
8. Cooked starchy pastes should be kept in covered
containers and stored in the refrigerator if not
completely consumed at once.
Guidelines for Proper Storage of Starch and Cereals

9. Avoid storing starch products for a long period of

time.
10. Malagkit or glutinous rice stays fresh longer than
white rice.
11. Dry storage
12. Cold storage
13. Indicate the date of storage..