STARCH, GRAIN

& CEREAL DISHES

 CEREALS and GRAINS is a type of
grass (such as wheat, rice or oats,
and corn) cultivated for its edible.
STARCH
• Refers too foods that are high in carbo-
hydrates including grains, cereals,
breads, and potatoes.
CEREALS
• The main components of human diets and crucial to human
survival.
• Wheat and Rice
• All cereals contain starch.
KINDS OF CEREALS
WHEAT
• The most common cereal produce in the
western world and is grown in most temperate
regions. Typically milled into flour which is use
in making breads, pasta, and even liquors.

OATS
• One of the most hardest cereals. They are either
rolled into flakes. Oats are use also in thickening
soups, coating foods, cakes and biscuits.
WHEAT
OATS/ Avena sativa
RICE • Most important crop and stable food in the Philippines.
Kinds: Short grain rice, medium grain rice, long grain rice.
Famous rice varieties in the world: Basmati (India), Jasmin
(Thailand), Arborio (Italy).

The coarse mixture is known as grits.

Hominy is made from white corn, pul-
CORN verized into large particles.
Other corn products are ready-to-eat
breakfast cereals, cornstarch, corn oil
and animal feeds.
RICE
Corn/ Zea mays
BARLEY One of the oldest known food, use in malt production needed
for beer brewing, and often ground into flour.

RYE
Used to add flavor to breads and add distinctive bold flavor
for rye whiskey.
BARLEY/ (Hordeum vulgare),
RYE/ Secale cereale
 STARCH FOOD ITEMS

MAIZE
• Also known as corn, sweet corn or corn-
on-the cob and besides being served as
a vegetable.

CORN FLOUR
• The crushed endosperm of the grain which has
the fat and protein washed out so that it is practi-
cally pure starch.
 STARCH FOOD ITEMS
POTATOES
• Starchy plant tuber and one of the most important
food crops, cooked and eaten as a vegetable.

FLOUR
• The most common commodity in daily use.
• The foundation of bread, pastry and cakes and is
also used in soups, sauces, batters and other
RICE food.
• Cereal grass is widely cultivated in warm climate for
its seeds and by products.
ALL PURPOSE WHITE MARBLE POTATO SWEET POTATO
POTATO

TARO YUM

PURPLE YUM
STARCH DISHES
MASHED POTATO
• A dish of potatoes that have been
boiled and mashed, typically prepared
with milk and butter.
PASTA
• A type of noodle made from wheat
flour; it is a general term for noo-
dles, but typically associated with
Italian Cuisine.
• The word pasta comes from Italian
pasta which means basically
“paste”, but also “dough”, “pasta”,
or “pastry” (as in small cake).
COMMON TYPE OF PASTA
ANGEL HAIR
• Literally translated as “hairs of the angels”, It is the
very thinnest type of pasta, comprising long, very fine
strands of pasta.
FARFALLE (BOW TIES)
• Pinched in the middle to look like bow ties.
• The Italian word farfalle means “butterflies.”

FETTUCCINE
• Spaghetti-length, flat egg noodles about ¼ inch
wide. (The name translates as “little ribbons.”)
COMMON TYPE OF PASTA
SPAGHETTI
• The oldest known pasta shapes, spaghetti refers to
long, thin, round strands of pasta.

PENNE
• One of the most popular pasta types around and
refers to straight tubes of pasta cut diagonally at
the ends.
RIGATONI
• The name means “large grooves” or “large stripes.”
COMMON TYPE OF PASTA
ELBOW MACARONI
• Is a short, curved type of macaroni.
• Short, C-shaped tubes.

ZITI
• A medium sized thin pasta like a hose.

LASAGNA
• A one sheet flat pasta, whereas lasagne refers to
several such sheets.
RAVIOLI
Ravioli are a type of pasta comprising a
filling enveloped in thin pasta dough.
Usually served in broth or with a sauce.
Linguine is a flat type of
pasta thinner than fettuccine

Shell a seashell shape pasta use for

salads and soups.
Other variety:
Noodles

Ingredients in making noodles is same as pasta however some uses other type of
flour and sometimes egg is added.
Rice noodles
Egg noodles
Vermicelli
Can you spot the difference?
(research for the following pasta dishes)

■ Pasta Vongole, Pasta Arrabiata, Carbonara, Alfredo Pasta, Puttanesca,

Pasta Aglio e Olio
■ Arroz Valenciana, Basic Rice Pilaf, Risotto, Spanish Paella