Questions and Answers
Copyright does not apply to works created by the Government of the Philippines.
True
Prior approval is not needed for the exploitation of government works for profit.
False
Royalty payments can be a condition set by the government agency for using their works.
True
All borrowed materials in the module are owned by the Government of the Philippines.
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The module is developed by a single writer and a single editor.
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Jesusa S. Laguna is the only writer credited in the module.
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The management team includes individuals with educational degrees.
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Librada L. Agon holds a doctorate degree in Education.
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The module aims to help learners acquire 21st century skills including Creativity and Character.
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The Self-Learning Module is designed for Grade 12 learners.
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The City Government of Pasig collaborated with educators to develop this module.
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The module includes a section called 'Notes to the Teacher' for additional guidance.
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This module does not emphasize independent learning opportunities for students.
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There are four essential skills in the 21st century skills framework mentioned in the module.
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Ma.Evalou Concepcion A.Agustin is the writer of the module.
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Amylopectin is a straight-chain molecule that forms the gelling characteristics of starch.
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The aim of the module is to encourage learners to passively receive information.
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Gelatinization refers to the swelling of starch granules.
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Dextrin is primarily responsible for the gelatinization of starch.
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Viscosity measures the resistance of a starch mixture to flow.
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Amylose contributes to the gelling characteristics of starch.
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Hydrolysis is a chemical reaction resulting in the swelling of starch granules.
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Starch is composed of amylose and amylopectin molecules.
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Hydrolysis involves the utilization of a molecule of water to break molecular linkages.
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Amylose is a long chain-like molecule formed by linking 500 to 2000 molecules of fructose together.
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Amylopectin contributes to the thickening properties when a starch mixture is cooked in the presence of water.
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Viscosity refers to the flow resistance of starch and modified starch paste.
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Retrogradation involves starch molecules dissociating after heating.
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Syneresis occurs when a gel liquid oozes out from a gel upon cutting it.
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The amount of sugar present in a starch mixture has no effect on the gelatinization temperature.
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Increased thickness after gelatinization is due to swollen starch granules breaking and spilling more starch molecules.
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Amylose is responsible for the gelling properties of starch.
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Gelatinization refers to the shrinking of starch granules when exposed to heat.
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The process of retrogradation occurs when starch molecules bond together after being disrupted.
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Viscosity is a measure of the ability of a liquid to flow freely.
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Fortified cereals are those that have had nutrients like thiamine and iron added.
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Whole grain cereals are made from processed grains that retain their nutrients.
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Syneresis is the process where a rigid gel ooze liquids after setting.
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Dextrinization occurs when starch is heated or toasted, resulting in a new form of sugar.
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Hydrolysis is a process that utilizes heat to break down starch molecules without water.
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Study Notes
Overview of Cookery Module
- Targeted for Grade 10, focusing on the composition and nutritive value of starch and cereals.
- Designed by educators from the Pasig City Schools Division using K to 12 Curriculum standards.
- Aims to promote 21st-century skills: Communication, Collaboration, Creativity, Critical Thinking, and Character.
Introduction to Starch and Cereals
- Starch consists of two main molecules: amylose and amylopectin.
- Amylose: Long chain-like structure contributing to gelling properties.
- Amylopectin: Bushy structure that aids in thickening when cooked with water.
Composition of Starch
- Different starch sources include:
- Potato: Moisture 19%, Amylose 21%
- Cassava: Moisture 13%, Amylose 17%
- Wheat: Moisture 13%, Amylose 28%
- Cornstarch: Varies in composition.
- Nutritional content includes moisture, ash, protein, lipid, and phosphorus percentages.
Key Properties of Starch
- Gelatinization: Process where starch granules swell when heated and water is absorbed.
- Viscosity: Resistance to flow increases as starch granules break down during cooking, enhancing thickness.
- Retrogradation: Starch molecules, especially amylose, bond together post-cooking, forming a more ordered structure.
- Syneresis: Observed when gel liquids separate from a solid gel, often seen in foods like jelly or baked custard.
Nutritional Value of Starch and Cereals
- Rich sources of carbohydrates essential for energy.
- Contribute to dietary fiber intake, aiding digestion.
- Important for providing essential micronutrients such as B vitamins (thiamine, niacin) and iron.
Importance to Filipino Cuisine
- Starch and cereal products are staple components of Filipino meals, providing energy and essential nutrients.
- Integral in traditional dishes, enhancing both texture and flavor.
Learning Activities
- Engage in various activities to consolidate learning about starch properties and their applications in cooking.
- Utilize a blend of guided and independent learning strategies for effective comprehension.
Assessment Components
- Pretest and posttest to evaluate knowledge retention.
- Recaps to reinforce previously learned concepts.
- Activities and valuing sections to encourage reflection on nutritional benefits.
Conclusion
- Understanding the composition and nutritive value of starch and cereals is crucial for effective culinary practices.
- Encourages exploration of local ingredients and promotes healthier cooking methods.
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Description
This quiz explores the essential components and nutritional values of starch and cereals, with a focus on their application in cookery. Designed for Grade 10 students, it promotes critical thinking and practical skills. Dive into the properties of amylose and amylopectin and their significance in cooking processes.
