CEREAL & STARCH

DISHES
 CEREALS
- refer to the cultivated plants of the grass family that provide edible starchy grains or
seeds

. According to FAO, many cereals are grown in different countries all over
the world, including rye, oats, barley, corn, black wheat, millet and
sorghum. However, rice and wheat are the most important cereal crops,
accounting for nearly half of the global cereal crop production. Cereals are
staple foods in most countries and are considered an important source of
nutrition. They contain carbohydrates, proteins and fiber, as well as
micronutrients such as vitamin E, some B vitamins, magnesium and zinc.
Besides, cereals are the raw materials used to make cereal products.
 CEREALS
-refer to the cultivated plants of the grass family that provide edible starchy grains or
seeds

• .Most cereals are milled or through similar processes to obtain cereal products. Cereal products from
the milling process include wheat, rye and oat flour and semolina, cornmeal, and corn kernels.
Generally cereal flour is used to make bread. There are of course many other products such as
breakfast cereals, pasta, snack foods, dry mixes, cakes, pastries and tortillas. In addition, cereal
products are used as ingredients in many products, including batters and coatings, thickeners and
sweeteners, processed meats, baby foods, confectionery products and beer.
• Considering the entire production chain of cereal products, cereal products may be contaminated by
factors such as mycotoxins, antibiotics and pesticides at various stages. In addition, the FDA requires
the application of nutrition facts label to your products with the information of vitamin content and
food allergens. Therefore, it’s particularly important for manufacturers to conduct food safety testing
before cereal products are marketed. Here we give you a one-stop solution to meet your demand.
 RICE – considered the staple of food of more than half of the Philippines population which is approximately 80%
Filipinos.
Varieties of Rice available in the market:

a. Sinandomeng b. Ifugao rice c. Long-grain rice

d. C4 e. Maharlika f. Medium-grain rice
g. Dinorado h. IR-841 i. Short-grain rice
j. Milagrosa k. IT-64 l. Bigas na bago
m. Angelica n. Segardis Milagrosa o. Bigas na luma
p. Wagwag q. Glutinous rice or malagkit
 Rice according to Processing

• Polished rice – white rice in which the germ and bran have been removed,
less nutritive value, keeping quality is excellent
• Brown rice –otherwise known as unpolished rice, contains more nutrients
compared to polished rice, has nutty taste
• Enriched rice – rice which added vitamins and minerals such as titanium,
niacin and iron
 CORN – in the Philippines, the corn-producing regions include
Cebu, Bohol, Leyte, Cotabato, and Misamis Occidental.

Varieties of Corn
a. Sweet corn – yellow
b. Lagkitan or waxy corn – white
c. Yellow flint
d. Cebu or Bohol white flint
e. Popcorn
 Corn products include the following:

• Corn grits – ground coarsely from white kernels, more coarsely ground than corn
meal.
• Corn meal – results from grinding white or yellow corn, smaller than corn grits
• Cornstarch – refined starch whose form is like powder
• Corn or breakfast cereal and snack foods – made from corn grits that ae precooked,
dried them puffed, toasted, flaked or shredded with a desired flavoring. Corn flakes is
a popular breakfast food. Corn flour is the main ingredient for the Mexican tortilla
which is a round flat bread. Microwave popcorn is regarded as convenience products.
• Hominy – corn with the half and germ parts removed, our local binatog is called lye
hominy
WHEAT – used in bread making worldwide. Market forms of
Wheat in the form of flour

• Bread flour – milled from hard wheat, contains great amounts of gluten
ideal for bread making.
• All purpose flour – milled from blends of soft and hard wheat flour
containing 10-12% protein, used for general purposes because it contains
less gluten than bread flour.
• Cake flour – comes from soft wheat containing 9% Protein, more expensive
than bread and all-purpose flour, has a very fine texture and white in color,
suitable for baking cakes and cookies.
 WHEAT – used in bread making worldwide. Market
forms
of Wheat in the form of flour

• Bulgur – wheat product with a nutty flavor and chewy texture, used as a
substitute for rice
• Durum – hard wheat product with a high gluten content, used for the
production of commercial parts
• Sorghum or Millet – smaller grains than rice kernels which originated from
Africa, used as a substitute for rice and corn especially for animal feeds
 WHEAT – used in bread making worldwide. Market forms
of Wheat in the form of flour

• Barley – used primarily for the production of malt, and the formation of
the animal feeds
• Rye – a hard cereal grass resistant to cold weather, pests and diseases,
used for making flour, whiskey and feeds for livestock.
• Oats – grow well in poor soil and dull rainy climate, contains higher
protein and fat content compared to most cereals, used mainly as breakfast
cereal or as an ingredient for baked products.
 NUTRITIVE VALUE OF CEREALS
• Carbohydrate – 75 %
• Protein – 10 %
• Water or Moisture – 8 -12 %
• Fat – 1-2 %
• Vitamins – Thiamine, Riboflavin, & Niacin
• Minerals – 1-2 % Calcium & Iron
• Whole grains can lower cholesterol, triglycerides, and insulin levels
• Whole grains can protect the heart
 PARTS OF A CEREAL GRAIN

• BRAN – the multi-layered outer covering of the kernel; rich in protein,

thiamin and minerals, constitutes 5 % of the kernel. Two layers of bran in
rice. Five layers of bran in wheat, Aleurone layer is found under the bran.
• GERM OR EMBRYO – a small part found at he lower end of the grain,
source of protein, vitamins and minerals, makes up to 3% of the kernel, the
part of which is easily attacked by insects and rancidity.
• ENDOSPERM – consist of starch granules, make up 85% of the kernel,
contains 10 % protein, 75%starch and small amount of minerals and fiber.
 TIPS IN BUYING RICE

1. Buy by weight
2. Buy from reliable sources
3. Smell to detect off-odors especially from insect infestation
4. Check how clean the rice is
5. Check for the presence of seeds, rice weevils, larvae z]and small stones
6. Check the proportion of broken kernel or binlid
7. Preferably without palay and hulls or ipa
STARCH – the reserved carbohydrates found in plants
usually appearing as a fine & white powder

• Starch or amylum is a carbohydrate consisting of a large

number of glucose units joined together by glyosidic bonds.
• It is the most important carbohydrate in human diet
• It is produced by all vegetable as an energy store; it is
contained in cereals such as wheat, corn and rice or in
tubers such as potatoes and cassava.
 STARCH PRODUCTS

• Pure starch is a white, tasteless and odorless powder that is insoluble in cold
water or alcohol. It can be used as such in processed foods or in the paper
industry
• Glucose syrups are liquids which are used in the food industry for their
sweetening powder and for other numerous functionalities or as a
fermentescible substrate.
• Starch and glucose can be transformed into modified starches or different
kinds of sweetening products which are used in the food industry.
 Common Sources of Starch
1. Cereals – rice, corn, oatmeal, barley, wheat sorghum, & rye
2. Root crops – Cassava or kamoteng kahoy , Sweet potato or
kamote , Potato o patatas, Taro o gabi, Goa yam or tuge ,
Purple yam or ubi, Arrowroot
3. Legumes – cowpeas or paayap, Lima beans or patani,
Mungobeans or munggo, Soybeans or utaw
 Kinds of local noodles
1. Fresh bihon – thin noodles made from rice & corn or just rice. The rice & corn
are soaked, ground, drained & ground finer in stone roller. Thick and moist, used
for pansit palabok or pancit luglug. Does not keep long.
2. First class bihon – made from well-polished white rice. Strands of bihon are
boiled until the noodles float on the surface of the water. The strands are then
cooled & wound around bamboo poles into rectangular shape about 10 inches
long and 6 inches wide, dried & packed in 2 or 3 sheets.
3. Miki – flat yellowish noodles. Made from wheat flour, lye, salt, water & fat
mixed & form into dough.
 Kinds of local noodles
4. Misua – made from cassava and wheat flour. Called thread-like white or
hairy noodles. Salt has been added. Least expensive of all the noodles.
5. Pancit canton – egg noodles made from flour, duck eggs, salt & soda,
mae into a dough in kneading machine.
6. Sotanghon – long, thin, round translucent noodles. Otherwise known as
silk noodles. Made from mungo bean & cassava starch.
7. White bihon – made from rice and corn or rice.
 A. Characteristics of Good Quality Starch Products /
B. Tips in Proper Cooking of Starch & Cereals

• No molds, no insects and foreign materials

• No undesirable odor
• No broken fragments for noodles
1. Attain maximum gelatinization
2. Achieve heat penetration & uniform hydration of starch granules.
3. Retain shape
4. Prevent raw starch flavor
 POINTERS IN PERFORMING MISE-EN-PLACE for
CEREAL & STARCH DISHES
• 1. Gather all the tools & ingredients before cooking.
• 2. Choose the right tools & equipment's for a particular dish.
• 3. Place all tools within reach to avoid waste of time & unnecessary fatique.
• 4. Use electric-open operated tools skillfully & carefully to avoid accidents.
• 5. Arrange the tools & ingredients systematically.
• 6. Check the availability of the needed ingredients.
• 7. check on the quality of the needed ingredients.
• 8. Use the correct tools for measuring the ingredients needed in the recipe.
• 9. Work within the time frame so that hot, foods are served hot and cols foods served cold.
• 10. Use sanitized tools & equipment to ensure hygienic foods are served.
 Advantages of Mise-en-place in Preparing
Cereal & Starch Dishes
1. Planning & organizing the right tools & ingredients make the job easy & fast.
2. Prevents waste of time, energy & money.
3. Systematic preparation of food leads to expected standard of customers & their
continuous patronage.
4. Correct techniques used in the preparation prevent loss of nutrients.
5. Maintains the fresh quality of the ingredients.
6. Prevents unnecessary waste of ingredients, minimizing cost of the ingredients
which leads to lower price of the cooked food.
Methods of Cooking Starch &
Cereal Dishes
 Dry Heat
• 1. Dry heat, as in toasting bread, making biscocho, toasting rice for
kare - kare, & preparing polvoron & boiled corn, changes starch to
dextrin.
• 2. Dextrinization is the effect of dry heat on starch resulting in
changes in color and flavor, reduced thickening power, & higher
solubility
• 3. Dry heat methods include baking, grilling, boiling and fryimg.
 Moist H & gleat
• 1. Starch cooked by moist heat is used for thickening soups,
sauces & gelatinization of puddings.
• 2. Gelatinization is the process of heating starch with water
can absorb moisture, expand then become firm but not tough
• 3. Starches are used to thicken soups, sauces, gravies & pie
fillings
 Moist Heat

• 1. Thickening occurs when the starch gelatinizes

• 2. Sauces made with cornstarch are more clear and

more translucent than wheat flour
 Guidelines in Presenting
Cereal & Starch
• Make it simple
• To simplify the Presentation, focus on the main element of the dish.
• Avoid clutter so as not to confuse the diner
• Draw or sketch a plan of your presentation
• Create balance
• Select colors, shapes, & textures of food to be included in the presentation so that the presentation does
not overpower the function and flavor.
• Place adequate serving portions of the food items.
• The right amount of food of the different nutrients should be placed on the plate to have a balanced meal..
Classical/Clock Plating – (we use the numbers on the wall clock as a
guide in positioning dishes on the plate )

• Ensure that the main dish is the focal

point or placed in a strategic position
on the plate with the garnishes &
sauces as support elements.
Classical Plating / Clock Plating
• The classic plating techniques uses the face of a clock as
a guide
• Main dish, placed between 3 and 9 o’clock
• Starch or cereal, between 9 and -11 o’clock
• Vegetables – between 11 and 3 o’clock
 Guidelines in Presenting
Cereal & Starch
• Use sauces to create accents in the form of dots to be place on the side of
the plate. Sauces can be lightly poured or drizzled on the plate, either
over under the dish.
 Guidelines in Presenting
Cereal & Starch
• .Garnishes as an accent , adding color to the food.
• Use to match the flavor of the food, not overpower it.
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 & hygienically.

 TWO COMMON CLASSIFICATIONS OF
FOOD ACCORDING TO KEEPING QUALITY
• HIGHLY PERISHABLE FOODS – Foods that spoil very easily, include
meat, chicken and fish requiring cold storage.
 TWO COMMON CLASSIFICATIONS OF
FOOD ACCORDING TO KEEPING QUALITY
• LOW PERISHABILITY FOODS – Foods that are not easily spoiled;
include starch and cereals which can be stored in a dry and cold storage.
 Guidelines for Proper Storage of Starch &
Cereals
• 1. Low perishability foods such as rice and cereals are stored in a cool dry
place.
 Guidelines for Proper Storage of Starch &
Cereals
• 2. Practice F I F O policy or First In First Out – food that are stored first
are taken out First.
 Guidelines for Proper Storage of Starch &
Cereals
• 3. Avoid storing rice and cereals with laundry soap.
 Guidelines for Proper Storage of Starch &
Cereals
• 4. Dry storage .must be clean & fresh, free from pests and reodents.
 Guidelines for Proper Storage of Starch &
Cereals
• 5. Shelves or containers should be 6 inches above the floor.
 Guidelines for Proper Storage of Starch &
Cereals
• 6. Dry storage should not be more that 55 0F
 Guidelines for Proper Storage of Starch &
Cereals
• 7. Cereal packages should be closed completely to prevent pest
infestation.
 Guidelines for Proper Storage of Starch &
Cereals
• Cooked starchy pastes should be kept in covered containers & stored in
the refrigerator if not completely consumed at once.
 Guidelines for Proper Storage of Starch &
Cereals
• 9. Avoid storing starch products for a long period of time because
“syneresis” or “weeping” sets in, as well as retro gradation from freezing
starchy gels. Staling of bread & rice & scum formation on top of
refrigerated pudding are signs of retrogradation.
 Guidelines for Proper Storage of Starch &
Cereals
• 10. Malagkit or glutinous rice stays fresh longer than white rice.
 Guidelines for Proper Storage of Starch &
Cereals
11. Dry storage is recommended for the following starch & cereals.
• Uncooked rice
• Uncooked glutinous rice
• Breakfast cereals
• Uncooked noodles like canton & bihon
• Starch
 Guidelines for Proper Storage of Starch &
Cereals
12. Cold storage is recommended for the following:
• Flour
• Pudding
• Leftover rice
• Cooked pancit
• Cooked spaghetti
13. Indicate the number of storage
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