tle ☆

basically refer to rice and corn and are considered the staple food of Filipinos

Cereals

is obtained from plant sources (mainly cereal grains and root crops)

Starch

is a carbohydrate stored as granules in the leucoplasts of plant cells.

Starch

Enumerate the types of starch products:

• Alimentary Pastes

• Noodles

refers to a family of macaroni products of varying sizes and shapes.

• spaghetti, macaroni, vermicelli, egg noodles, and lasagna.

Alimentary Pastes

are made from rice, soft wheat, soybeans, cassava, and other legumes and root crops.

Noodles

Enumerate the local noodles:

• miki

• sotanghon

• bihon

• pancit canton

• instant noodles

flat yellowish noodles made from wheat flour, lye, salt, water, and fat. This is formed into a dough, flattened, and cut into strips.

Miki

long, thin, round, translucent noodles made from mung bean and constarch. It is also called nylon or silk noodles.

Sotanghon

noodles made from rice and corn. Rice and corn are soaked, ground, drained, then ground again. With the addition of cornstarch, it is made into galapong, kneaded, and passed through an extruding machine to produce long thin strands.

Bihon

a mixture of flour, duck eggs, salt, and soda ash. It is kneaded, then cut and pressed hard, then boiled, flattened, cut washed, and drained. The noodles are then fried in deep fat before packaging.

Pancit Canton

dried noodles with various flavorings

Instant Noodles

are cultivated plants of the grass family that yield starchy seeds or grains.

Cereals

Enumerate the common cereal grains

• rice

• corn wheat

• oats

• rye

Enumerate Cereal Products

• rice

• corn

• flour

is for staple food

White rice

kinds of rice that have higher fiber content than white rice.

• red rice

• brown rice

it is used for making kakanin or native delicacies such as bibingka, palitaw, and puto.

Glutinous rice or malagkit

it is the third most widely used cereal in the world and the second staple crop of our country. It can be classified as white or yellow.

Corn

Corn mill products include? (4)

• corn grits

• cornmeal

• corn flour or cornstarch

• corn oil

These are powdery products made from grinding cereal grains such as wheat, rice, corn, legumes, and root crops.

Flour

Six flours:

• all-purpose flour

• cake flour

• bread flour

• rice flour and glutinous rice

• potato flour, cassava flour, and whole-wheat flour

• quick-mixing flour, self-rising flour, enriched flour, pastry flour, gluten flour

general-purpose flour, white or creamy color; used for breads, cookies, and pastries.

All-purpose flour

fine and white; used for cakes and pastries

Cake flour

coarser texture than cake or all-purpose flour, creamy to light brown color; best for breads

Bread flour

coarser and creamy; especially used for native delicacies.

Rice flour and glutinous rice (malagkit) flour

2 Methods of cooking starches and cereals:

• Moist-heat method

• Dry-heat method

this method is dependent on the presence of water. Starch and cereals require the right proportion of water to be absorbed by the starch/cereal to result in proper gelatinization of the finished product.

Moist-heat method

this method makes use of heat alone, resulting in the breaking down of smaller particles called dextrins. Examples are toasted flour and toasted rice.

Dry-heat method

Solving

step 1: list all the ingredients, market price and the quantity needed

Ingredients | Market price (per quantity)

• rice 48.00php per kg

• water 25.00php per gallon

• talong 10.00php per piece

Quantity needed in the recipe

• 2 & ½ kg

• ½ gallon

• 3 pcs

Solving

step 2: calculate the price of the item based on the quantity you needed

price:

» rice

• 48 × 2 = 96

• 96 + 24 = 120

» water

• 25 ÷ 2 = 12.5

» talong

• 10 × 3 = 30