TLE 10 Starch and Cereal Dishes PDF

Lesson 6 TLE 10 Prepare and Cook Starch and Cereal Dishes Factors Affecting Starch Paste Viscosity and Starch Gel Strength Stirring Amount. This is a gelatinized cornstarch dispersion that is likely to break; the granules broke apart due to stirring. Kind and Amount of Starch. Certain type o...

Lesson 6 TLE 10 Prepare and Cook Starch and Cereal Dishes Factors Affecting Starch Paste Viscosity and Starch Gel Strength Stirring Amount. This is a gelatinized cornstarch dispersion that is likely to break; the granules broke apart due to stirring. Kind and Amount of Starch. Certain type of starch will influence the characteristics of the starch paste viscosity and gel strength. Generally speaking, with "native starches" the greater the amount of amylopectin the more viscous the starch paste, whereas, the greater the amount of amylose, the firmer the gel is (greater the gel strength). Heating rate. The faster starch-water dispersion is heated; the thicker it will be at the identical endpoint temperature. Functions of Starch and Application in Filipino Dishes Functions of Starch and Application in Filipino Dishes Common Problems in Starch Cookery 1. Thinning of Gel. This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar. 2. Weak Gel. Weak gel results if there is too much liquid in relation to the starch 3. Skin Formation. Skin formation is due to loss of water from the starch and protein molecules near the surface of the mixture. To reduce this problem, cover container of the starch gel with a waterproof cover. 4. Scorching. This can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan. 5. Raw Starch Flavor. This is due to ungelatinized starch. Cooking Pasta Pasta should be cooked al dente, or ―”to the tooth”. This means the cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy. The pleasure of cooking pasta is its texture, and this is lost if it is overcooked. To test for doneness, break pasta into small piece and taste it. As soon as pasta is al dente, cooking must be stopped at once. Half a minute extra is enough to overcook it. Cooking times differ for every shape and size of pasta. Timing also depends on the kind of flour used, and the moisture content. Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 1 ½ minutes to cook after the water has returned to a boil. Italian practice is to toss the pasta with the sauce the minute it is drained, the sauce immediately coats all surfaces of the pasta, and the cheese, melts in the heat of the boiling hot noodles. Basic Principles in Preparing Pasta  Basic Principles in Preparing Pasta  ― Cooking Chart for Various Pasta Shapes Pasta Gets Bigger and Heavier when Cooked Follow the Recipe