Prepare Starch and

Cereals
Jepollo, Lourdes T.
BTVTED FSM 2B
 Overview
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. It 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 industries. Cereals are usually
starchy pods or grains. It is the most important group of food crops in the
world named after the Roman goddess of harvest. Rice is wheat and corn is the
three most cultivated cereals in the world.
 Objectives
At the end of the lesson the learners can familiarize the tools
and equipment need to perform mise'en place, identify the factors
affecting starch paste viscosity and starch strength in prepare starch
and cereal dishes, understand the technique in preparing pasta
before planting in present starch and cereal dishes, and applying
how to store starch and cereal dishes.
 Starch
Starch is a white, granular, organic chemical made by all green plants.
Starch is a soft, white, flavorless powder that does not dissolve in cold water, alcohol,
or other solvents.
The main chemical formula of the starch molecule is (C6H1005). Starch is a
polysaccharide consisting of glucose monomers that join a 1,4 linkage.
The simplest form of starch is the linear polymer amylose amylopectin is the branched
form. Starch is made from green leaves of plants from the excess glucose produced
during photosynthesis and serves as a vegetable reserve.
 Starch
Starch is stored in chloroplasts in the form of grains and in such organs as roots of
tapioca plants, the potato tuber, the stem pith of sago, and the seeds of corn, wheat,
and rice.
When necessary, starch is broken down, in the presence of certain enzymes and
water, into the constituent glucose units by the monomer, which diffuses from the
cell to feed the plant tissues.
In humans and other animals, starch is broken down into constituents of glucose
molecules, which then provide energy to the tissues.
 Cereals
Cereal is also called grain, is any herb (Poaceae of the family) that produces
starchy seeds suitable for food.
Most grains have similar food properties, they are rich in carbohydrates but
are low in protein and naturally lacking in calcium and vitamin A.
Breads, especially made with refined flour, are usually enriched to
compensate for any nutritional deficiencies in the cereal used.
Cereals commonly cultivated are wheat, rice, rye, oats, barley, corn, and
sorghum.
 Cereals
As a human food, cereals are usually sold in their raw grain form (some
frozen or canned) or as ingredients in a variety of food products.
As feed animals, they are consumed primarily by animals and poultry,
which are later provided as meat, dairy, and poultry products for human
consumption.
Many cereals are used intensively in the manufacture of a wide range of
substances, such as glucose, adhesives, oils, and alcohol.
 Tools and Equipment Needed
The Supplies Success of cooking starch and cereal
dishes depends on the proper tools and equipment used in
food preparation. The preparation of starch and cereal
dishes requires different tools and equipment below. Each
tool should be used according to its function.
1. Mixing bowls- used bowls when preparing
cake mixture, salads, cream, and sauce

2. Sifter- used for separating coarse flour

particles, sugar, baking powder, and powdered
ingredients to keep more fine textures.

3. Wire whip- used for beating on egg whites,

egg whites, creams and mayonnaise.
4. Wooden spoons- used for mixing creams, butter, and
for tossing salads.

5. Slotted spoon- used to separate solid particles from

the soup, also for exciting purposes, such as making egg
white fine in texture for bird's nest and charcoal nido
soup

6. Blending fork- used for meat softness test,

aggregation of large slices and particles of meat and
vegetables, and for mixing other ingredients with flour.
7. Rubber scraper- used for scraping butter,
sugar, and egg mixtures 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 Cup- used for measuring dry
and liquid ingredients.

11. Measuring Spoon- used for measuring dry

and liquid ingredients requires minimal amounts.

12. Sauce pan and pots- used for cooking meat

and fish dishes with sauce and sauces.
13. Kettle and rice cooker- used for cooking
rice and other foods.

14. Pressure cooker- used for cooking or

cooking meat, poultry, and other grains or
legumes, such as mongoose and white beans.

15. Double boiler- used for preparing

combustible sauces if cooked directly on the
stove.
16. Steamer- used for cooking food by
steaming.

17. Colander- a perforated bowl of various sizes

made of stainless steel, aluminum or plastic,
used to drain, wash, or cook ingredients from
liquid.
18. Canister- a plastic container or metal lid
used to keep dry products
19. Butcher knife- set for cutting, sectioning,
and trimming raw meat.

20. Channel knife- is a small hand tool used

generally in decorative works such as making
garnishes.
 Factors Affecting Starch Paste
Viscosity and Starch Gel Strength
1. Stress (Stirring)- granules in gelatinized cornstarch dispersion break apart due to stirring.

2. Kind and Amount of Starch- kind of starch will influence paste viscosity and gel strength.
With “native starches” the greater the amount of amylopectin the more viscous the starch
paste, whereas, the greater the amount of amylose the firmer the gel (greater gel strength).

3. Heating rate- The faster starch-water dispersion is heated, the thicker it will be at the
identical endpoint temperature.

4. Endpoint Temperature- Each type of starch has a specific endpoint temperature at which
it will undergo optimum gelatinization. Incompletely gelatinized starch will not attain optimum
starch paste viscosity or gel strength. Over gelatinization, results in decreased starch paste
viscosity and gel strength because the swollen granule fragmented with stirring and/or
imploded due to the extensive loss of amylase from the granule.
5. Cooling and storage conditions- If cooled too fast, the amylase will not have
time to form the vital micelles necessary for the three-dimensional structure. If
cooled to slowly, the amylase fractions will have a chance to align too much and
become too close together and the liquid portion will not be trapped in the micelles.
In both instances there will be weeping and syneresis.

6. Ingredients added- acid, enzyme, sugar, fat and emulsifiers. Addition of acid or
enzyme can also cause dextrinization. Dextrin is a pale powder obtained from starch,
used mainly as an adhesive.
 Common Problems in Starch Cookery
• Thinning of Gel- this problem is usually encountered when using acid or acid ingredients
such as lemon or vinegar.
• Weak Gel- results if there is too much liquid in relation to the starch.
• Skin Formation- is due to loss of water from the starch and protein molecules near the
surface of the mixture. To reduce this problem, cover container of the starch gel with a
waterproof cover.
• Scorching- this can be avoided by temperature control and constant stirring so the starch
granules do not settle at the bottom of the cooking pan.
• Raw Starch Flavor- this is due to ungelatinized starch.
 Principles in Cooking Cereals
 Use a double boiler
 Observe carefully the correct proportions of cereal, water and salt.
 Cook at boiling temperature (212˚F.)
 Watch the time by the clock, and always cook the full time prescribed, preferably
longer.
 Serve attractively.
 Improper cooking and poor serving are largely responsible for unpopularity of cereal
foods.
 Cooking Pasta

Pasta should be cooked al

dente, or “to the tooth”. This
means the cooking should be
stopped when the pasta still feels
firm to the bite, not soft and
mushy. Cooking times differ for
every shape and size of pasta.
 Six Steps to Perfect Pasta
1. For every one pound of pasta, bring 5 quarts of water to a rolling boil. Once
water is boiling, add salt. We recommend about 2 tablespoons of coarse sea salt
to every 5 quarts of water. Don’t be afraid to salt your pasta water. But please
don’t add oil!
2. Add the pasta and stir to keep the pasta from sticking. Stir within the first
2 minutes of cooking pasta. It’s more likely to stick together in the beginning
before the starches are released into the water.
3. Check pasta for the al dente moment: 2-3 minutes prior to the pasta cook time. This
texture can be described as tender with a firm bite and a fleck of white at its center. This is
known as the pastas soul. Take a bite to be sure.

4. Once pasta is done, turn off the heat and scoop out 1 cup of pasta cooking water.
Reserved pasta water contains essential starch that can be used later to adjust the consistency of
your sauce both to thin and to thicken. This soupy looking water you used to throw down the
drain is actually a miracle ingredient!

5. Quickly and loosely drain the pasta into a colander in the sink. Noodles should still be
wet. Do not rinse the pasta, though. The starch in the water is what helps the sauce adhere to
your pasta. Rinsing pasta will cool it and prevent absorption of your sauce. The only time you
should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad. In
cases such as those, rinsing the pasta helps to stop the cooking process.

6. Toss pasta in a warmed saucepan with your prepared sauce. Cook pasta with sauce for
about 2 minutes to marry flavors. Now it’s ready to serve!
Types of Pasta
1. Angel Hair
Angel hair is long, very thin, delicate strands of pasta.
Chunky sauces can be too heavy for it, so go with a thin cream
sauce or just toss it with a compound.

2. Cannelloni
Cannelloni is large tube-shaped pasta. Think ziti, but then
supersize it. Because of the size, it’s the ideal specimen for
stuffing with fillings such as cheese or sauce and is often baked as
a casserole.
3. Conchiglie
These shell-like portions of pasta are available in a few different
sizes. Consider pairing it with sauces that will get caught in the
shell-shaped center, like thick cheese, cream or tomato based
sauces.
4. Ditalini
Translated as “little thimbles,” ditalini are very tiny tubes of
pasta. It goes well with creamy sauces like in mac 'n cheese, but is
most often found in soup.

5. Farfalle
This pasta bears a strong resemblance to small bow ties. These
guys are well suited for tomato-based or cream sauces, along with
butter or olive oil. It also works when combined with vegetables, like
in our recipe for farfalle with fried eggplant, ricotta and tomato sauce.
6. Lasagna
Large, wide, flat sheets of pasta with ridged edges; this pasta
casserole is composed of layers of noodles, sauce, cheese.
7. Linguine
Long, thin, flat strips of pasta, resemble flattened spaghetti;
linguine is often used in conjunction with clam-based sauces or in
other seafood dishes. It works with slightly “wet” sauces, from tomato
to cream-based.
8. Macaroni
Think of the hollow space inside these small, bent tubes of pasta
like a vehicle for gooey deliciousness. Cream sauces, melts cheeses or
tomato sauces without many chunks can all stuff themselves in
macaroni.
9. Manicotti
Similar to cannelloni, manicotti is large, ridged tubes of pasta that
practically beg for a filling. It's frequently stuffed with ricotta, and
then baked with tomato sauce.
10. Orecchiette
Orecchiette translates as little ears, and it resemble little cartoon
ears. When making orecchiette dishes, consider slightly thicker sauces
or juicy ingredients which can fill the little vessels in the pasta shape.

11. Pappardelle
These flat ribbons of pasta are almost like fettuccine, but
significantly wider and built to hold up to sturdy sauces. So bring on
the thick, chunky meat sauces for this workhorse pasta.

12. Fettuccine
Fettuccine are flat ribbons of pasta, somewhere between linguine
and pappardelle in width. Since this is fairly sturdy pasta, it can hold
up to thicker sauces and works well with chunks of meat or
vegetables.
13. Pastina
These tiny spheres of pasta can get lost in sauce. Keep it simple
by serving it with a light topping, such as olive oil or butter, some
seasoning, and maybe a shake of Parmesan cheese. It’s also great in
soups, like a classic chicken noodle.
14. Penne
These medium-sized, ridged tubes of pasta feature edges cut at a
diagonal. Penne pairs well with a number of sauce types, including
cream-, tomato- or meat-based sauces.

15. Rigatoni
These medium-sized tubes of ridged pasta tend to be slightly
larger and fatter than penne, with flat ends. The larger hollow space
means that it’s well suited to slightly chunkier or more textured sauces
think meat sauces, cream sauces and dishes with vegetables.
16. Rotelle
Shaped like little wagon wheels, these cuties are often referred to
as “wagon wheel pasta. Thick but not too chunky cream and tomato
sauces work well with rotelle, and it's also well suited to pasta salad
dishes.
17. Rotini
These small- to medium-sized, tightly-wound spirals of pasta are
best used with sauces that can seep into those nooks and crannies. We
love it with cream or tomato sauces, though it's also great when baked
in casseroles.
18. Tagliatelle
These flat ribbons of pasta fall somewhere between fettuccine and
pappardelle in width, and work well with oil, garlic and seafood
dishes. But they're also thick enough to stand up to heavier, meaty
sauces.
19. Torchio
These elegant twirls of pasta are perfect for sauces that will get
caught up in their bell-like shape. Think thicker (but not too chunky)
cream or tomato-based options.

20. Ziti
Choose sauces or toppings that are thick enough to stick to the
smooth sides of these medium-sized tubes of pasta. Ziti is famously
employed in baked ziti, which is a casserole made using tomato sauce
and cheese.
 Preparation Procedures for Pasta before
Plating
1. Pasta is best when cooked and served immediately. Try cooking the pasta according to order
2. If the pasta is served immediately, drain and do not rinse in cold water.
3. If the pasta is used cold in the salad, it is ready to be included in the recipe as soon as
possible.
4. When the pasta is held, toss it gently with a small amount of oil to prevent it from sticking.
5. Measure the parts on the trunks in the trays. Cover with plastic film and chill until service
time.
6. To serve, place the desired number of portions in a china cap and soak in simmering water to
warm. Filter, plate, and add sauce.
 Plating and Presenting Dishes

Plate presentation is the final step that showcases their

creations. Often taken for granted or left as an
afterthought, plate presentation should highlight the quality of
the food and preparation techniques while engaging the
dinner's senses.
 The 5 Basic Elements of Plating
1. Create a framework
Start with drawings and sketches to visualize the plate. Find inspiration from a
picture or object. Assemble a practice plate to work on executing your vision.
2. Keep it simple
Select one ingredient to focus on and use space to simplify the presentation.
Clutter distracts from the main elements of your dish and might make it confusing
for the diners to figure out what to focus on.
3. Balance the dish
Play with colors, shapes and textures to ensure diners are not
overwhelmed. The presentation should never overpower flavor and
function.
4. Get the right portion size
Ensure that there is the right amount of ingredients, and that the
plate complements the dish not too big or small. Strike the right
proportion of protein, carbohydrates and vegetables to create a
nutritionally balanced meal.
5. Highlight the key ingredient
Ensure the main ingredient stands out, but also pay equal attention
to other elements on the plate such as garnishes, sauces and even the plate
itself.
Examples of Plating
Storing starch and
cereal dishes
 Proper food storage helps to preserve the quality and nutritional
value of the foods you purchase, and also helps make the most of
your food dollar by preventing spoilage. Additionally, proper food
storage can help prevent foodborne illnesses caused by harmful
bacteria. Correct food storage is important to avoid spoiling. It will not
only save you money, but it can keep food from becoming
contaminated and thus making you or your loved ones seriously ill.
Different foods have different storage requirements, always check the
packaging for dates and storage instructions and are aware of the
variety of food storage options available at your local market.
 FIFO helps food establishment’s cycle through their stock,
keeping food fresher. This constant rotation helps prevent mold and
pathogen growth. When employees monitor the time food spends in
storage, they improve the safety and freshness of food. FIFO can help
restaurants track how quickly their food stock is used.
 • Cooked pasta can be stored in airtight containers in the
refrigerator for 3 to 5 days. If possible, store pasta and
sauce separately. To reheat, drop the pasta in boiling
water for a few seconds; drain.
• To freeze cooked pasta: Cool the pasta slightly, then
Cooked Pasta drizzle with a little olive oil or cooking oil and toss
gently (use about 1 tablespoon oil to 8 ounces cooked
pasta this will help prevent the pasta from sticking
together). Spoon into airtight containers or freezer bags.
Store for up to 2 weeks.
• Defrost a bag of frozen pasta in a colander in the sink
by running cool water over it. Or, put the frozen pasta
directly into boiling water or a simmering pasta sauce.
Thawing and reheating time depends on the amount of
pasta you're using, but 1 to 2 minutes is usually all you'll
need to bring pasta to the desired temperature. Since the
pasta is already fully cooked, you just have to worry
about getting it as warm as the sauce or other
ingredients you're serving it with.
 • After cutting your pasta, spread it on a
wire cooling rack or hang it from a pasta-
drying rack and let it dry for 2 hours. If
Fresh Pasta you're using it soon, you can store it in an
airtight container in the fridge for up to 3
days.
• To freeze homemade pasta, let it dry for
at least an hour. Then, place it in a freezer
bag or container and freeze for up to 8
months. You can cook it straight out of
the freezer just add 1 or 2 extra minutes
to the cooking time.
Frozen Pasta • Once they are frozen they can be stored
in a freezer proof bag or wrap and then
stored in the freezer for 8 or 9 months.
Frozen pasta does not have to be thawed
before it is cooked. Just throw the frozen
pasta into boiling water and let it cook.
THANKYOU
The End