17.
Colander - a perforated bowl of varying sizes made
Perform Mise En Place
Mise En Place It is a French word means for putting in place
“and is used for prepping kitchen equipment and food
before serving. Applying the practice of mise en place is a lot
easier than the name may make it sound. To properly use
mine en place, follow these simple guidelines.
1. Have your recipe handy and develop a plan
. 2. Gathers all of your ingredients, utensils, and
equipment needed.
3. One by one, wash, cut, dice, chop, and measure all of your
ingredients.
4. Place them into appropriately sized dishes, bowls, and
containers for easy grabbing.
5. Set your ingredients around your cooking station for
better accessibility.
Tools and Equipment Needed
The success of cooking starch and cereal dishes
depends on the proper tools and equipment used in the
preparation of food.The preparation of starch and cereal
dishes requires the various tools and equipment below.
Each tool must be used according to its function. These
are the tools and equipment needed.
1. Mixing bowl – used when preparing cake mixture,
salads, creams, and sauces.
2. Sifter – used for separating coarse particles of flour,
sugar, baking powder, and powdered ingredients to
retain finer textures.
3. Wire whip – used for beating egg whites, egg yolk,
creams and mayonnaise.
4. Wooden spoon – used for mixing creams, butter, and
for tossing salads
. 5. Slotted spoon – used to separate solid particles
from soup; also for stirring purposes, such as making
egg white fine in texture for bird‘s nest soup and mock
nido soup.
6. Blending fork – used for testing the tenderness of
meat, combining big cuts and particles of meat and
vegetables, and for blending other ingredients with flour.
7. Rubber scraper – used for scraping off mixtures of
butter, sugar, and egg from the sides of the mixing bowl.
8. Strainer – used for separating liquids from fine or
solid food particles, such as coco cream from coconut
and tamarind extract.
9. Tongs – used for handling hot foods.
10. Measuring Cups – used for measuring dry and liquid
ingredients
11. Measuring spoon – used for measuring dry and
liquid ingredients which require a little amount
. 12. Sauce pan and pots – used for cooking meat and
fish dishes with gravy and sauce.
13. Kettle and rice cooker – used for cooking rice and
other foods.
14. Pressure cooker – used for tenderizing or cooking
meat, chicken, and other grains or legumes, such as
mongo and white beans in lesser time.
15. Double boiler – used for preparing sauces which
easily get scorched when cooked directly on the stove.
16. Steamer – used for cooking food by steaming.
of stainless steel, aluminum or plastic, used to drain,
wash, or cook ingredients from liqu
18. Canister - a plastic or metal container with a lid that
is used for keeping dry products.
19. Butcher knife – used for cutting, sectioning, and
trimming raw meats
20. Channel knife – a small hand tool used generally in
decorative works such as making garnishes.
21. Oven – these are equipment which are enclosed in
which food is heated by hot air or infrared radiation.
22. Chillers – machines used to chill foods
23. Freezer – used to hold food for longer times and to
store foods purchased in frozen form
24. Refrigerator – a thermally insulated compartment
used to store food at temperature below the ambient
temperature of the room
Cereals are usually starchy pods or grains. Cereal grains
are the most important group of food crops in the world
named after the Roman goddess of harvest, Ceres.
Rice, wheat and corn are the three most cultivated
cereals in the world. Starch on the other hand, exists in
nature as the main component of cereals and tubers. In
manufactured and processed foods, it plays an obvious
role in achieving the desired viscosity in such products
as cornstarch pudding, sauces, pie fillings, and gravies.
Starch is the second most abundant organic substance
on earth. It is found in all forms of leafy green plants,
located in the roots, fruits or grains. Many of the food
staples of man throughout the world are basically
starchy foods, such as rice, corn, cassava, wheat,
potato and others. Starch is the source of up to 80% of
calories worldwide. Besides this significant role,
starches have been used in food manufacture,
cosmetics, pharmaceuticals, textiles, paper,
construction materials, and other in
Sources of Starch The parts of plants that store most
starch are seeds, roots, and tubers. Thus, the most
common sources of food starch are:
 cereal grains, including corn, wheat, rice, grain,
sorghum, and oats;  legumes; and  roots or tubers,
including potato, sweet potato, arrowroot, and the
tropical cassava plant (marketed as tapioca)
Common Source of Manufactured Food Starch
1. corn 2. potato 3. Tapioca (cassava)
Starches are named after its plant sources corn
starch from corn rice starch from rice tapioca from
cassava.
Classifications of Starch
1. Native or Natural Starch refers to the starches as
originally derived from its plant source.
2. Modified Starches are starches that have been
altered physically or chemically, to modify one or more
of its key chemicals and/or physical property.
3. Purified starch may be separated from grains and tubers
by a process called wet milling. This procedure employs
various techniques of grinding, screening, and centrifuging
to separate the starch from fiber, oil, and protei