Technology and

Livelihood
Education 10
LESSON 2

Preparing and
Cooking Starch
Dishes
OBJECTIVES:
-Identify variety of starch foods are
selected, prepared and cooked according
to enterprise recipes
-Identify optimum quality of starch food
is ensured using appropriate methods and
standard procedures
-Identify cooked starch dishes
STARCHY
FOODS
DEFINITION OF TERMS
Starch – nutrient carbohydrates found notably in corn,
potatoes, wheat and rice , commonly prepared as a whole
tasteless powder.

Gel – jelly – like mixture formed when the particles of a

colloidal become relatively large.

Gelatinization – a point when jelly is form.

Amorphous – lacking definite organization or form.
Common Source
of Manufactured
food starch
CORN
CORNSTARCH
CORN
- Also known as maize (Zea mays), corn is one of the world’s
most popular cereal grains. It’s the seed of a plant in the grass
family, native to Central America but grown in countless
varieties.
- Popcorn and sweet corn are popular varieties, but refined corn
products are also widely consumed, frequently as ingredients in
processed food.
- These include tortilla, tortilla chips, polenta, cornmeal, corn
flour, corn syrup and corn oil.
CORN MUFFIN
MAJA BLANCA
PIE CRUST
CRUST (SWEET PIE)
BINATOG
CORN: BINAKI (ODIONGAN,ROMBLON)
POP CORN
MAIS CON YELO
POTATO
POTATO
- Is a root vegetable native to the Americas, a
starchy tuber of the plant Solanum tuberosum, and
the plant itself, a perennial in the family Solanaceae
POTATO BREAD
BAKED POTATO WEDGES
POTATO POWDER
POTATO SALAD
BAKED POTATO
MASHED POTATO
FRENCH FRIES
POTATO CHIPS
TAPIOCA (CASSAVA)
TAPIOCA
- Is a starch extracted from the storage roots of the cassava
plant. It consist of almost pure carbs and contains very little
protein, fiber, or nutrients. This species is native to the north
region and central-west region of Brazil,
- Tapioca has become popular recently as a gluten-free
alternative to wheat and other grains
TAPIOCA PEARL
TAPIOCA PEARL
MANGO SAGO TAPIOCA
TAPIOCA DESSERT: MANGO PUDDING
TAPIOCA: SAGO’T GULAMAN
TAPIOCA: ICE CREAM
CLASSIFICATION OF STARCH

Native Starch Modified Starch

refers to the starches those with structures

altered by treatment with
as originally derived
physical or chemical
from its plant source.
agents.
STARCH PROPERTIES & REACTIONS
MODIFIED STARCH
MODIFIED STARCH
STARCH PROPERTIES & REACTIONS

Gelatinization – the process where starch

and water are subjected to heat, causing the starch
granules to smell. As a result, the water is gradually
absorbed in an irreversible manner. This gives the
system a viscous and transparent texture.
 STARCH PROPERTIES & REACTIONS

Viscosity – when the newly gelatinized starch is

stirred, more swollen granules break and more starch
molecules spill causing increase in viscosity or
thickness. This increase in viscosity is a characteristic
of gelatinized starches.
- the state of being thick, sticky, and semifluid in
consistency, due to internal friction.
VISCOSITY
.
STARCH PROPERTIES AND REACTIONS

Retrogradation
- Is a process in which disaggregated amylose &
amylopectin chains in a gelatinized starch paste
reassociation to form more ordered structure.
.
 STARCH PROPERTIES AND REACTIONS

Syneresis
- Is the expulsion (or weeping) of liquid from a gel. It is
sometimes a desired result, as in gel filtration. Often it is
undesired, such as when the liquid seeps out of pie filling
or puddles form on the top of yogurt or margarine.
3 KINDS OF SWEETENERS

1. Honey
PULOT-PUKYUTAN
Ang pulot-pukyutan, na binabaybay ding pulut-pukyutan
na gawa ng mga bubuyog na tinaguriang pukyutan.
Tinatawag din ang likas na arnibal na ito sa pangalang
pilot-panilan at pulut-ligwan. Ayon kay Jose C. Abriol,
ang pulut-pukyutan ay isang sagisag ng malambing na
mga pangungusap.
2. MOLASSES
MOLASSES
- ang pulot, pulut or pulut-tubo ay ang matamis at malapot na arnibal o
sirup na nakukuha mula sa paggawa ng asukal mula sa halamang tubo.
Tinatawag din itong inuyat.
- or black treacle (British English) is a viscous product resulting
from refining sugarcane or sugar beets into sugar.
- sweet sorghum syrup may be colloquially called “sorghum molasses” in
the southern United States.
- the word comes from the Portuguese Melaco
GRANULATED SUGAR
- is also something known as white sugar, or “regular” sugar.
- is a highly refined, multi-purpose sugar. It’s also sometimes called
refined, table, or white sugar.
- is sugar that is in the form of grains, and is usually white.
- is good for describing things like sugar or salt that feel gritty or grainy.
Something that’s granulated is made up of many tiny pieces. You’re
most likely to read the word granulated on the side of a bag of sugar,
particularly if its roughly milled.
3. GRANULATED SUGAR
DIFFERENT KINDS OF SUGAR
DEXTRINIZATION

If starch is subjected to dry heat, it breaks down to form

dextrin's, also called “pyrodextrins” in this context. This
break down process is known as dextrinization (pyro)
dextrin's are mainly yellow to brown in color and
dextrinization is partially responsible for the browning of
toasted bread.
DEXTRINIZATION
FUNCTIONAL PROPERTIES OF STARCHES
1. Thickeners in gravies, sauces and pudding
2. Colloidal stabilizers
3. Moisture retainer
4. Gel forming agents
5. Binders
6. Package
7. Flavor carriers