PREPARE

CEREALS AND
STARCH
Cereals

are usually starchy

pods or grains.
the most important
group of food crops
in the world named
after the Roman
goddess of harvest,
Ceres.
 Starch
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.
 Such us:
rice,corn,
cassava, wheat,
potato and others.
 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
9. Tongs
10. Measuring Cups
11. Measuring spoon
12. Sauce pan and pots
13. Kettle and rice cooker
14. Pressure cooker

15. Double boiler- used for

preparing sauces which easily
get scorched when cooked
directly on the stove.
16. Steamer
17. Colander
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.
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
Classification
of Starch
1. Native or Natural Starch

refers to the starches as

originally derived
from its plant source.
 2. Modified Starches
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.