Cereals and Starches in Culinary Arts PDF

**2ND QRT HANDOUT TLE 10** **CEREALS AND STARCHES IN CULINARY ARTS** **CEREALS** grains are cultivated grasses that produce edible starchy seeds or grains. COMMON CEREAL GRAINS: **∙ Rice** **∙ Corn** **∙ Sorghum** **∙ Oat** **∙ Wheat** **∙ Millet** **∙ Rye** 1\. **RICE** is considered as a...

**2ND QRT HANDOUT TLE 10** **CEREALS AND STARCHES IN CULINARY ARTS** **CEREALS** grains are cultivated grasses that produce edible starchy seeds or grains. COMMON CEREAL GRAINS: **∙ Rice** **∙ Corn** **∙ Sorghum** **∙ Oat** **∙ Wheat** **∙ Millet** **∙ Rye** 1\. **RICE** is considered as a staple food for more than half of the world\'s population. It is a versatile grain because it has many uses such as soup, salad, main dish, and dessert. **CLASSIFICATION OF RICE:** **A. GRAIN TYPE:** ∙ LONG GRAIN RICE ∙ MEDIUM GRAIN RICE ∙ SHORT GRAIN RICE **B. DEGREE OR PROCESSING:** ∙ BROWN RICE ∙ REGULAR-MILLED WHITE RICE ∙ PARBOILED OR CONVERTED RICE ∙ PRECOOKED OR INSTANT RICE **CULINARY USES OF CEREALS** 1\. **SOUPS**-Cereals can be used as ingredients in preparing soups like beef-rice soup and corn soup. 2\. **ENTREE**-Cereals maybe used to introduce a main course like corn timbales and rice stuffed pepper. 3\. **CEREAL-**usually utilized as breakfast cereals like chocolate porridge, steamed rice, corn mush and arroz caldo. 4\. **BAKED PRODUCTS**-Cereals are processed into flour, which serves as the main ingredient for all baked products such as cookies, cakes, pastries & bread. 5\. **INGREDIENT IN MAKING PASTA OR NOODLE**- Cereals are used in making pasta and noodles like misua, sotanghon, canton, and bihon. 6\. **DESSERT OR AS A SNACK**- A variety of dessert and snacks can be prepared using rice or other cereals like bibingka, kalamay, suman, sapin-sapin, popcorn, crispies and fritters. 7\. **CARBOHYDRATE SOURCE IN WINE MAKING-** the preparation of alcoholic beverages need carbohydrates for alcoholic-producing microorganisms. Hence, cereals are also used in wine industries like Sake in Japan and Tapey in Cordillera. **METHODS IN COOKING RICE:** **AL DENTE** means firm to bite but is not soft. BOILING AND STEAMING **Pasta Method** **Pilaf method** 2\. **WHEAT** is popular worldwide especially Westerners and bread-eating countries. The consumption of wheat is in a form of bread, pasta, and baked products and is classified into two: a\. Hard Wheat -High Gluten; more protein (ex: Bread) b\. Soft Wheat -Low gluten (ex: cake) 3. **CORN** is another widely used cereal worldwide. It is considered as the staple food of Central America part of South America and Africa. Corn is considered as the second staple food of our Country. Some of the common corn are: a\. Sweet corn b\. Glutinous Corn c\. Yellow flint d\. White flint 4. **OAT** is known for many health benefits like it is rich in fiber, vitamins, minerals and antioxidant moreover it is gluten free. A whole grain of this cereal takes time to cook hence, it is usually: - Rolled - Crushed - Cut **What is gluten and why is it bad?** Gluten is a protein found in many grains, including wheat, barley, and rye. It\'s common in foods such as bread, pasta, pizza, and cereal. Gluten provides no essential nutrients. Undigested gluten makes its way to the small intestine. Most people can handle the undigested gluten with no problems. But in some people, gluten can trigger a severe autoimmune response or other unpleasant symptoms. **Naturally gluten-free foods that can be part of a healthy diet:** - Fruits and vegetables. - Beans, seeds, legumes and nuts in their natural, unprocessed forms. - Eggs. - Lean, non-processed meats, fish and poultry. - Most low-fat dairy products. **STARCH** **STARCH** is a carbohydrate in granular form that came from certain plants. Where can you get starches? (CEREAL GRAIN/STARCHY VEGETABLES) - Rice - Corn - Wheat - Potato - Cassava - Yam **STARCH CATEGORY:** a. **CEREALS** such as rice, corn, wheat and oat have a sizable amount of starch. b. **ROOT CROPS** such as **yam, cassava, potato, sweet potato, and taro** are the most common root crop sources of starch. They are known as high starch content but lesser as compared to cereals. c. **LEGUMES** such as [cowpeas, mung beans, and lima beans] are high starch content. A significant amount of starch may be obtained from legumes. **CULINARY USES OF STARCH:** **1. THICKENING AGENT** Starch is responsible for thickening sauces, gravies, fillings and soups. It provides interesting texture to food with only a small amount added to a large quantity of liquid. **2. BINDING AGENT** Starch is used to bind the ingredients in food processing like sausages, meat loaf, embutido and the likes. **3. EXTENDER** Starch serve as meat or as ingredient extenders to many processed products. **4. COATING AGENT** Starch is used as a coating ingredients like meat, fish vegetables and even bread and cookies and candies. **METHODS IN COOKING STARCH:** ∙ In order to utilize as thickening agent for soups, sauces and the like, starch must be dissolved in water and cooked in a low heat. Improper of doing this may lead to lumpy, raw starch flavor and scorch to the end product. ∙ Root crops and legumes are cooked through: 1\. boiling 2\. steaming 3\. baking 4\. glazing and etc. **FACTORS TO CONSIDER IN PRESENTING CEREAL AND STARCH DISHES:** ∙ **PLATE**- Find a plate that is big enough to place all the food items without making it look crowded. ∙ **GARNISH**- Placing garnishes like egg, shreds of meat, spring onions, parsley and etc. will make the food more delicious looking. Remember that garnish must be edible. ∙ **ACCOMPANIMENTS**- Normally, the basic food items present on the plate are starch, vegetables and main dish. These items must be arranged harmoniously. **CLASSICAL PLATING** The general way of arranging all the food items is called classical plating wherein you are plating the food by imagining the plate as the face of the clock as shown below: a\. The main dish must be between 3 and 9 o\'clock b\. The starch must be between 9 o\'clock and 11 o\'clock c\. The vegetable must be between 11 and 3 o\'clock **STORING CEREAL AND STARCH** 1\. Stored in tightly covered containers to prevent entrance of rodents, insects and etc. 2\. Keep cereals and starches in appropriate packages or containers 3\. Always follow the FIRST IN, FIRST OUT (FIFO) rule. Arrange them according to the date they were bought and the expiration dates. **VEGETABLE DISHES** **VEGETABLES** are edible parts of the plants used mainly as food. The edible parts may come from roots, tubers, bulbs, stems, leaves, flowers, fruits, seeds or pods. Vegetables give color, texture and flavor to our meals. They also give vitamins and minerals. ∙ Potassium may help maintain normal blood pressure ∙ Folate (folic acid) helps the body form red blood cells. Women of childbearing age who may become pregnant should consume adequate folate from foods. ∙ Dietary fiber from vegetables, as part of an overall healthy diet, helps reduce blood cholesterol levels and may lower risk of heart disease. ∙ Vitamin A keeps eyes and skin healthy and helps to protect against infections. ∙ B complex vitamin usually delivers eight of the B vitamins: B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), B7 (biotin), B9 (folic acid), and B12 (cobalamin). Found naturally in meat, leafy greens, dairy, beans, peas, and whole or fortified grains, B complex vitamins help your body make energy from the food you eat and form red blood cells. ∙ Vitamin C helps heal cuts and wounds, and keeps teeth and gums healthy. Vitamin C aids in iron absorption. **CLASSIFICATION OF VEGETABLES** **ACCORDING TO THE PARTS OF THE PLANTS** 1**. LEAF VEGETABLES** Green leafy vegetables are edible plant leaves that are also known as dark green leafy vegetables, leafy greens, or greens. Some leafy greens can be eaten raw, while others require preparation. People may usually recognize these veggies by their green hue and edible leaves, as the name says. 2\. **SEEDS OR LEGUMES** are any of the thousands of plant species that belong to the Leguminosae family, which includes legumes. The beans have shell-shaped pods that split in half when fully ripe. After grains, the legume family is the second most significant food ingredient for humans. 3**. FRUIT VEGETABLES** originates from a plant\'s flower, whereas the rest of the plant is classified as a vegetable. Fruits have seeds, whereas vegetables have roots, stems, and leaves. 4\. **STEM VEGETABLES** is the part of the plant that is used or consumed in this type of vegetable. is part of a plant that consists of books and segments. Books are places where leaves are attached. 5. BULB VEGETABLES are a type of vegetable that is used in culinary dishes to improve the flavor of the cuisine rather than being eaten on its own. The majority of bulb vegetables are built in the shape of a bulb, which stores all of the nutrients. 6\. **FLOWER VEGETABLES** pollination and growth in flower organs create fruit vegetables, which means that a portion of the fruit is used. 7\. **TUBER VEGETABLES** Tubers are underground plant stems that enlarge in order to store nutrients for growth the following season. To store or prepare as food, mature tubers are removed from the earth and cleaned of soil. They have the ability to regenerate entire plants from a portion of the tuber. 8\. **MUSHROOM VEGETABLES** although mushrooms are categorized as vegetables, they are technically not plants, but rather members of the fungus kingdom. Mushrooms are minimal in calories, have almost little fat or cholesterol. **CLASSIFICATION ACCORDING TO CHEMICAL COMPOSITION** 1\. Carbohydrates-rich vegetables -- seeds, roots, tubers 2\. Protein-rich vegetables --legumes, peas, beans 3\. Fat-rich vegetables -- nuts, olives, avocado 4\. High moisture content -- mushroom, tomatoes, radish, green leafy vegetables **Nutritional Value of Vegetables** 1\. Vegetables are high in water content 2\. Vegetables are fair to excellent sources of fiber 3\. Vegetables contains carotene, vitamins C and B complex 4\. Vegetables are extremely low in fat and calories **MARKET FORMS OF VEGETABLES** 1\. Fresh 2\. Frozen Vegetables 3\. Canned Vegetables **Factors to Consider in the Selection of Vegetables** 1\. Price 2\. Quality of vegetables 3\. Use of vegetables to be purchased 4\. Availability of vegetables in the market 5\. Storage facility available in the kitchen **Characteristics of Quality Vegetables** 1\. Fruit Vegetables 2\. Stalk stem vegetables 3\. Roots and tuber vegetables 4\. Salad greens or leafy vegetables **PRINCIPLE OF COOKING VEGETABLES** The taste texture color and nutritional content of vegetables will vary depending on how you handle them and the method of you will use. ∙ Texture Changes ∙ Flavor Change **GENERAL RULE IN COOKING VEGETABLES** ∙ Do not overcooked the vegetables ∙ Color Changes ∙ Nutrient Losses ∙ Cooked the vegetables only when the food will be consumed immediately. Avoid cooking the vegetables for long period of time. ∙ Never use baking soda for green vegetables ∙ Cut the vegetables uniformly for even cooking ∙ Boil vegetables in salted water ∙ Cooked green vegetables and strong-flavored vegetables uncovered ∙ Cook red and white vegetables in a slightly acidic liquid to preserve their color ∙ Do not mix cooked vegetables to maintain their quality ∙ Cooked vegetables in the smallest amount of liquid possible ∙ For vegetables that have skins, wash them thoroughly and cooked **METHODS Of COOKING VEGETABLES** 1\. **Steaming** involves cooking vegetables at the shortest time possible appropriate for asparagus, broccoli, cabbages, carrots, cauliflower, green beans, potatoes, turnips, brussels sprouts and zucchinis. 2\. **Boiling** done by placing some water in a cooking pot. You may add a pinch of salt and then place the vegetables. 3\. **Sauteing Panfrying Stir-frying** done by flipping, partially cooked veggies in a little hot fat. It is considered a taste way to finish the cooking of vegetables. 4\. **Braising** slowly cooks vegetables in a small amount of liquid. 5\. **Baking and roasting** retain more of the nutrients present in vegetables. Appropriate for winter squash, potato, eggplant, onion and tomato. 6\. **Broiling and grilling** applicable to some quick-cooking vegetables like eggplants, mushrooms, onions, tomatoes, peppers and zucchinis. 7**. Deep-frying** means vegetables can be breaded or battered first before cooking. 8\. **Blanching** is necessary especially if you want to bring out the brilliant color of vegetables. 9\. **Glazing** gives a nice shine to vegetables as a result of butter and sugar to cook and sometimes caramelized by water and sugar. This method is usually applied to root, knob, and fruit veggies. **Examples:** **Ramen** (Broiled wheat noodles served in a broth; flavored in soy sauce and miso, topped with sliced pork, nori, and scallions) **Kebabs** (Grilled small pieces of meat such as lamb or beef with vegetables on a skewer) **Samgyetang** (Ginseng chicken soup is a hot, steaming, delicious dish that features a small chicken stuffed with rice, ginseng, garlic, and jujube.) **Mashed potato** (Boiled mashed potatoes with butter and cream flavored with salt **Fish and Chips** (Deep fried fish and potatoes) **Seafood Hotpot** (mixed seafood like mussels, fish, clams, prawns, tofu and vegetables with broth) **Stuffed Peppers** (Baked and grilled halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce.) **Tom Yam Soup** (Hot and sour Thai soup, composed of two Thai words. Tom refers to the boiling process, while yam means \'mixed\' with lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, chili peppers and Shrimps) **Mei Cai Kou Rou** (steamed pork belly with preserved mustard greens) **Stir fried vegetables** (can be random vegetable like carrots, broccoli, bell pepper, baby corn, legumes, flavored in oyster sauce) **Vegetable caldereta** (A healthy version of Caldereta; a pork stew) **Pork adobo with potatoes** **Honey, butter, garlic chicken with vegetables** (Deep fried chicken glazed with honey mixed in sauteed butter and vegetables) **Sautéed Beef strips with broccoli and carrots** **Whole Chicken stuffed with onion, garlic, and potatoes** **SAUCES AND ACCOMPANIMENTS FOR VEGETABLE DISHES** **SAUCES**- used to enhance the quality and characteristics of vegetable dishes. **a. Hollandaise Sauce**- used in vegetables such as asparagus, artichoke and cauliflower. **b. Tomato sauce**- made from tomato purée. This sauce is favored for cauliflower and potato dishes. **c. Béchamel sauce**- made with roux and milk. This sauce can be drizzled onto beans, spinach or fennel. **ACCOMPANIMENTS**- ingredients that compliments the flavor, color, and appeal of vegetables. **a. Cream-** may be an accompaniment for mushrooms, carrots, spinach or broccoli. **b. Clarified butter**- best for cauliflower, asparagus and broccoli **c. Cheese**- like parmesan is a common kind of cheese that is used as accompaniment to broccoli or cauliflower. **POSSIBLE FACTORS RESPONSIBLE FOR MOST NUTRIENTS LOSS INCLUDES THE FOLLOWING** ∙ Excessive cooking temperature ∙ Long Cooking Time ∙ Surface area exposed ∙ Exposure to high acid and alkalis ∙ Over handling of vegetables during preparation