Cereal and Starch Dishes

Cereal

Arw usually starchy or grains. They are the most important group of crops in the world. In manufactured and processed foods, they play an obvious role in achieving the desired viscosity in products such as sauces, gravies etc. Rice, wheat and corn are three most cultivated in the world.

Starch

Is the most abundant organic substance on earth. Commonly found in all forms of leafy green plants, located in the roots, fruit and grains. Source of up to 80% calories. Rice, corn, cassava, potato, etc. are some sources of starch.

Mixing bowl

Used when preparing cake mixture, salads, creams, and sauces.

Sifter

used for separating coarse particles of flour, sugar and any powdered ingredients to retain finer texture.

Wire whip

Used for beating egg whites, egg yolk, creams, and mayonnaise.

Wooden spoon

Used for mixing creams, butter, and for tossing salads.

Slotted spoon

Used to separate solid particles from a soup or any liquid ingredients.

Blending fork

Used for testing the tenderness of meat, combining big cuts and particles of meat and vegetables and for blending other ingredients.

Rubber scraper

used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl

Strainer

Used for separating liquids from fine or solid food particles.

Tongs

used for handling hot foods.

Measuring cup

used for measuring high quantity of dry and liquid ingredients.

Measuring spoon

used for measuring dry and liquid ingredients which require a little amount

Sauce pan and pots

used for cooking meat and fish dishes with gravy and sauce.

Kettle and Rice Cooker

used for cooking rice and other foods

Pressure Cooker

used for tendering or cooking meat, chicken, and other grains or legumes, such as mongo and white beans in lesser time

Double boiler

Used for preparing sauces which easily get scorched when cooked directly on the stove

Steamer

used for cooking food by steam

Colander

a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash, or cook ingredients from liquid

Canister

a plastic or metal container with a lid that is used for keeping dry products

Butcher knife

used for cutting, sectioning, and trimming raw meats

Channel knife

a small hand tool used generally in decorative works such as making garnishes

Starch

A white odorless tasteless granular or powdery complex carbohydrate (C6H10O5)x that is the chief storage form of carbohydrate in plants, is an important foodstuff, and is used also in adhesives and sizes, in laundering, and in pharmacy and medicine. A substance that is found in certain food (such as bread, rice, and potatoes)

Native or Natural Starch

Refers to the starches as originally derived from its plant source

Modified starches

are starches that have been altered physically or chemically, to modify one or more of its key chemicals and/or physical property

Purified starch

may be separated from grains and tubers by a process called wet milling. This procedure employs various techniques of grinding, screening, and centrifuging to separate the starch from fiber, oil, and protein

Whole Grain Cereal

Is a grain product that has retained the specific nutrients of the whole, unprocessed grain and contains natural proportions of bran, germ and endosperm.

Enriched cereal

are excellent sources of thiamine, niacin, riboflavin, and iron.

Restored Cereal

is one from either the entire grain or portions of one or more grains to which there have been added sufficient amounts of thiamine, niacin, and iron to attain the accepted whole grain levels of these three nutrients found in the original grain from which the cereal is prepared.

Sources of Starch

Cereal Grains, Roots & Tubers, and Legumes

Corn, Wheat, Rice, Grain, Sorghum, and Oat.

Cereal Grains

Potato, Sweet potato, Tropical Cassava Plant, and Arrowroot

Roots and Tubers

Corn, Potato, Tapioca (Cassava)

Common Source of Manufactured Food Starch

Water, Niacin, Protein, Riboflavin, Fat, Thiamin, Carbon, Phosphorus, and Calcium

Nutritive value of noodles and pasta

Miswa, Bihon, Miki, Sotanghon, Chicken Mami, Spaghetti, Linguini, Pancit Canton, Lasagna, Macaroni.

Dried noodles and pasta