Preparing Cereals and Starch Dishes – Vocabulary Flashcards

Vocabulary flashcards covering starch, cereals, their sources, products, nutritional aspects, and functions.

Starch

A carbohydrate stored as granules in the leucoplasts of plant cells.

Leucoplasts

Plant cell organelles where starch granules are stored.

Arrowroot

A starch source derived from the arrowroot plant.

Cassava

A starch source from the cassava root.

Sweet Potato

A starch source from the sweet potato.

White Potato

A starch source from white potatoes.

Mung Bean

A starch source from mung beans.

Cowpeas

A starch source from cowpeas.

Tree Starch

A starch source derived from tree starch.

Soybean

A starch source from soybeans.

Starch Paste

Paste formed from starch, used in pasta and noodles.

Noodles

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

Alimentary Paste

Family of macaroni products of varying sizes and shapes.

Miki

Local noodles: flat, yellowish noodles made from wheat flour, lye, salt, water, and fat.

Sotanghon

Local noodles: long, thin, translucent noodles made from mung beans and cornstarch.

Bihon

Local noodles: noodles made from soaked, ground and repeatedly drained rice and corn with added cornstarch.

Pancit Canton

Local noodles: noodles made from a mixture of flour, duck eggs, salt, and soda ash.

Cereals

Grains from grasses yielding starchy seeds or grains.

Rice

The seed of Oryza glaberrima or Oryza sativa; a widely consumed staple in many regions.

White Rice

Rice typically used as a staple food.

Glutinous Rice (Malagkit)

Rice used for making kakanin or native delicacies.

Old Stock (Luma) vs New Rice (Bago)

Knowledge of how to recognize luma (old) versus bago (new) rice when buying.

Rice Varieties

Examples include C-4, Dinurado, Intan, R36, RC160, Sinandomeng, Jasmin, and some hybrids.

Corn

A cereal; the third most used cereal in the world and second staple crop in the Philippines.

All-Purpose Flour

Commonly known as general-purpose flour; white or creamy in color.

Cake Flour

Commonly known as general-purpose flour; white or creamy in color.

Bread Flour

Coarser in texture than cake and all-purpose flour.

Rice and Glutinous Rice Flour

Coarser and cream-colored flour, used for native delicacies.

Potato Flour, Cassava Flour, and Whole-Wheat Flour

Flour types listed for starch/cereal-based recipes.

Cornstarch (Nutritional content)

Approximately 91.5 g carbohydrates; 7.8% water; 52 mg calcium; 18 mg phosphorus.

Thickening Agent

A function of starch for gravies, sauces, soups, and pie/pastry fillings.

Binding Agent

A function of starch for processed meats and croquettes.

Stabilizing Agent

A function of starch for cooked dressings (e.g., salad dressings, chocolate beverages).

Gelling Agent

A function of starch for puddings, maja blanca, bibingka, sapin-sapin, kutsinta, candies, and bread.

Diluent

A function of starch used in baking powder formulation (with baking soda).

Moisture Retaining Agent

A function of starch for pie/cake fillings and candies.

Coating and Dusting

A function of starch for yeast breads, biscuits, and candies.

Coloring

A function of starch for coloring foods like polvoron and kare-kare.