LESSON 4.

2
METHODS OF COOKING STARCH AND
CEREAL DISHES
 1. DRY HEAT
a. Dry heat, as in toasting bread, making biscocho, toasting rice for kare-
kare, and preparing polvoron and broiled corn, changes starch to dextrin
b. Dextrinization is the effect of dry heat on starch
resulting in changes in color and flavor, reduced
thickening power, and higher solubility.
c. Dry heat methods include baking, grilling, boiling, and
frying.
 2. MOIST HEAT
a. Starch cooked by moist heat is used for thickening soups, sauces and
gelatinization of puddings.
b. Gelatinization is the process of heating starch with water; can absorb
moisture, expand,, then become firm but not tough.
c. Starches are used to thicken soups, sauces, gravies, and pie fillings.
d. Thickening occurs when the starch gelatinizes
e. Sauces made with cornstarch are more clear and more translucent than
wheat flour.
 TIPS IN PROPER 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. Stirrng the mixture adequately and scraping the
sides of the cooking vessel occasionally.
6. Prevent lumping
a. Lumping is caused by inadequate dispersion of strarch;
complete dispersion of starch is needed.
b. Disperse starch in cold water befpre adding into the hot
mixture.
c. Use a double boiler.
d. Add other ingredients, solid fat, sugar, cocoa powder,
and dry milk solids.
PREPARATION OF SAUCES AND GRAVY

A. WHITE SAUCE
Characteristics of good quality white sauce
1. well-seasoned
2. Smooth
3. Appropriate viscosity