Tools and

Equipment
needed
By: Bea Leonila Angela Baitan
and Junar Camile
 The following tools and equipment are
usually use in preparation, cooking and
presentation of cereals and starch dishes.
These must be cleaned, sanitized, and
prepared based on the required task.
B ain-mari e or Double Bo i l e r

A kitchen tool consisting of a

large pan containing hot water,
into which a smaller pan is set (on
top of the large pan) in order to
food slowly or to keep the food
warm.
Mandolin/mandolin slic e r

A hand-operated appliance that

has different adjustable blades,
which enable it to make precise
cuts in firm fruits and vegetables.
Mixing bowls

Round bowls of different sizes

that may be made of plastic,
copper, glass, and stainless steel.
Sifter

A kitchen tool with a mesh

bottom commonly built with a
trigger in the handle that is
activated to move back and forth
in order to sift the dry contents
through the mesh sieve.
Measuring cups
Cup shaped utensils varying in
sizes (1/8, 1/3, 1/3, 1/2, and 1
cup) and available in a variety of
styles and materials such as,
tempered glass, plastic,
aluminum, and stainless steel.
Measuring spoons

Spoon shaped kitchen utensils

varyingin size from a dash to 1
tablespoon and are typically made
of plastic and metal.
Wire Wh isk or Whip

A mixing utensil consisting

of a wire basket and
handle.
Rubber Scraper

A kitchen tool made from various

materials, such as rubber, or
silicone rubber, that has a flat
blade with a rectangular or spoon-
like shaped.
Electric Hand Mixer
This kitchen tool, varies in sizes and
features starting with handheld models.
Hand held models are limited in their
features, typically providing several
speeds in whisking or mixing
attachment.
Pressure Cooker

A kitchen utensil that creates

pressurized steam to cook foods.
Steamer

A kitchen tool made of layers

with perforations in the bottom
that are assembled together and
uses steam to cook food.
Colander

A utensil consisting of a bowl

constructed from a metal or
plastic that is covered with a
series of holes through which
liquid can drain.
Rice Cooker

An electric kitchen equipment

consisting of heating plate , inner
nonstick pan, and a glass or
stainless steel.
Canister

Plastic, glass, or metal containers

with tight lids and which comes
in varying sizes. Used for keeping
dry foods, cereals, and pasta.
Pasta Machine

A kitchen equipment which rolls

a pasta dough into thin sheets,
stretches it, and cut it to size.
Pastry Brush
Also known as a basting brush
and is made with natural bristles,
plastic, nylon fiber, and silicone
bristles used in baking breads and
pastries or in roasting meats.
Fluted Cutting Roller

A stainless steel round cutter with

a flat and fluted wheel use to cut
all types pastries and pasta.
Palette k nife

Useful for lifting up pastries

without making a hole in it ,
moving small items without
breaking, or spreading substance
onto a flat surface.
Ravioli Tray

A tray containing square

perforated cutouts for making
stuffed pasta.
Nutritional Value and
Components of Cereals
and Starch.
 Cereals are rich in essential nutrients, such as
carbohydrates (75%), protein (10%), water (8-
12%), fat (1-2%), vitamins (thiamin,
riboflavin, and niacin), and minerals (calcium
and iron). Whole grain cereals are known to
lower cholesterol, triglycerides, and insulin
level.
 To simplify, grains refer to the
edible seeds harvesed from cereal
corps. Each seed of the cereal
grain consist of the husk ,
endosperm, bran, and germ.
The HUSK is the inedible fibrous outer covering the seed
that is removed while being processing.
The ENDOSPERM is the starchy mass that makes up
85% of the kernel. It contains 10% protein, 75% starch,
and a small amount of minerals and fiber.
The BRAN is the multi-layered outer covering of the
endosperm . It is tough but edible and is rich ing protein.
The GERM is the tiny embryo found at the lower end of
the grain
Food Sources and
different Kinds of
Cereals and Starch
Short grain rice

Short rounded grain with a

soft texture. Japan cuisine
for everyday eating and for
making sushi is short grain
rice.
Medium grain rice

Has medium round

kernels. It is firm
when it is hot, but it
becomes sticky when
it cools.
Long grain rice

Is a narrow pointed grain

that has a full bran and most
of the germ removed so that
, it is less fibrous than
brown rice.
Brown grain rice

Is unpolished rice that has

the hull removed, but
retains it bran. As a result it
is more nutritious and
contains for fiber.
White grain rice
Has a lighter texture
than brown rice
because it had the
outer layers of the
grain removed.
Converted Rice

It is a processed long grain

white rice that had been
partially steamed and dried.
Enriched Rice

It is a white rice that enriched by

adding nutrients that are lost
during the milling process.
Arborio rice

A short grain white rice,

which absorbs a good
deal of cooking liquid
than without becoming
too soft.
Basmati rice
A narrow, extra long,
polished, cream colored
grains. It has a light, sweet,
and distinctive nutty flavor
and is aged before it is used.
Instant rice

Has been processed

and dried, so it can
be prepared
quickly.
Glutinous rice

It is sweet tasting, short-

grain rice that becomes
quite sticky and chewy
when cooked.
Jasmine rice

A long grain, fragrant white

rice that is similar to
basmati but has a much
more delicate flavor.
Red rice
It is unmilled, short grain,
aromatic rice that has an
earthy and nutty which is
likely sticky when cooked.
It also called as Wehani
rice.
Wild pecan rice
An aromatic,
cultivated, long
grain rice with a
nutty flavor.
That ends for our
report.
Thank you!