TLE 10 - Lesson 3: Food Products Review - PDF

1. ARROWROOT (URARO) Nutritional Value - low in calories, fats, and proteins compared to other flours but is easy to digest, making it ideal for sensitive diets. Culinary Uses 2 Thickening Agent -...

1. ARROWROOT (URARO) Nutritional Value - low in calories, fats, and proteins compared to other flours but is easy to digest, making it ideal for sensitive diets. Culinary Uses 2 Thickening Agent - used as a thickener for sauces, soups, puddings, and pie fillings. It thickens at lower temperatures than cornstarch and creates a glossy, clear texture. Baking - It's often used in gluten-free baking as part of a blend with other flours. It helps improve texture by providing a light, airy structure. Frying - Sometimes used as a coating for frying to give a crispy, light crust.  2 Cassava Flour Cassava/Tapioca Starch Source: Extracted from the cassava Source: from whole cassava root, root but only the starchy component peeled, dried, and ground into a flour. is used. The root is crushed, and the starch is washed out, leaving behind a Texture and Use: Coarser than fine, powdery starch. starch, it retains more of the fiber and other nutrients. Used as a Texture and Use: Very fine and gluten-free alternative in baking, neutral in taste, it is primarily used as thickening, and cooking. a thickener in sauces, soups, and pie fillings. It creates a glossy, clear finish Applications: for gluten-free when used in liquids. bread, cakes, cookies, and as a thickener for sauces and soups. Applications: Ideal for thickening, creating chewy textures in baking (e.g., in tapioca pudding or bubble tea pearls), and gluten-free cooking.  2 Cassava Flour made by grating and drying the fibrous cassava root. It's a great substitute for wheat and other flours. You can use it in any recipe that calls for wheat flour, making baking and cooking gluten-free meals easy. Cassava flour is very rich in carbohydrates.  2 Cassava flour vs. Tapioca/Cassava starch The main difference is that cassava flour contains both the fiber and starch of the cassava root, while tapioca starch is mainly composed of starch. This means that cassava flour has a higher dietary fiber content compared to tapioca starch.  2 2. SWEET POTATO (KAMOTE) a versatile and nutritious root vegetable, often enjoyed in both savory and sweet dishes. Rich in fiber, vitamins (particularly vitamin A), and minerals. There are different varieties of sweet potatoes, with varying skin and flesh colors, such as orange, purple, and white.  2 3. TARO (GABI) the whole plant is usually referred to as gabi, has edible roots (corms) and leaves starchy and slightly nutty in flavor, making it a versatile ingredient in many dishes. Taro is very popular flavor for milk tea in the country, and just as popular ingredient in several Filipino savory dishes such as sinigang.  2 3. TARO (GABI) Nutritive Value: a good source of dietary fiber, vitamins (like Vitamin C, E, and B6), and minerals like potassium and manganese. Taro needs to be cooked before consumption as it contains calcium oxalate, which can be irritating or harmful if eaten raw.  2 WHITE POTATO (PATATAS) One of the most versatile ingredients in cooking. There are many types of white potatoes, including round white and long white varieties. Nutritional Value: Carbohydrates, Potassium, Fiber, Vitamins B6 & C : STARCH Other foods that are also high 6 7 in starch are root crops, e.g., 6. Goa yam (Tugi) 7. Purple yam (Ube) COW MUNG 8. Dried Legumes: PEAS BEAN - Mung bean - Cowpeas (paayap) - Soy bean (Utaw) SOY SAGO - Tree starch (Sago) BEAN  2 GOA YUM (TUGI) is known for its starchy tubers, Size and Appearance: Tugi tubers are small to medium- sized, cylindrical, and often covered in rough, brown skin. Inside, the flesh is white or cream-colored, and it becomes tender and starchy when cooked. Flavor and Texture: It has a mildly sweet, earthy flavor and a smooth, starchy texture, making it ideal for boiling, steaming, or frying.  2 GOA YUM (TUGI) Nutritional Value: Goa Yam is rich in carbohydrates, providing a good source of energy. It also contains fiber, potassium, and small amounts of vitamins and minerals, contributing to a balanced diet. Uses: Other food product: In the Philippines, tugi is typically boiled or Tugi Chips roasted and eaten as a snack. It is also used in Tugi Fritters / Fries soups or stews, sometimes in a similar manner to Tugi Mash potatoes or other starchy root vegetables. Tugi Bread or Cakes  2 PURPLE YUM (UBE) a root crop native to the Philippines and other tropical regions. It is known for its striking purple color and slightly sweet, earthy flavor, making it a popular ingredient in both sweet and savory dishes. Color: Ube has a vibrant purple or violet hue, which makes it visually appealing in desserts and other dishes. Flavor: Ube has a mildly sweet, nutty, and earthy taste.  2 PURPLE YUM (UBE) Texture: When cooked, it becomes soft, smooth, and starchy, similar to other yams or sweet potatoes. Nutritional Value: Ube is rich in complex carbohydrates, fiber, vitamins (especially Vitamin C), and minerals like potassium.  2 MUNG BEAN (MONGGO) Appearance: Mung beans are small, round, and green with a tender texture when cooked. Flavor: They have a mild, slightly sweet, nutty flavor that complements both savory and sweet dishes. Nutritional Value: rich in protein, fiber, antioxidants, and essential vitamins and minerals like potassium, magnesium, and folate. They are a good plant-based protein source and can aid in digestion and heart health.  2 COW PEAS (PAAYAP) known as black-eyed peas, typically have a cream- colored skin with a distinct black or dark brown eye- shaped spot at the center where the bean attaches to the pod. Flavor: Cowpeas have a mild, slightly earthy, and nutty flavor. Less starchy than other legumes, giving them a smoother and more delicate taste, often described as somewhat sweet and savory. - When cooked, they become tender but maintain their shape, making them suitable for soups, salads, and side dishes.  2 COW PEAS (PAAYAP) Nutritional Value: High in protein, rich in Fiber, Low in fat, has Vitamins & Minerals (Folate Iron, Magnesium, Potassium, B-Vit) and Anti-oxidants to reduce inflammations.  2 SOY BEANS (UTAW) - derived from the soybean plant, type of legume native to East Asia Nutritional Value: High in protein, rich in Fiber and contains polyunsaturated fats in soybeans support heart health by lowering bad cholesterol levels.  2 TREE STARCH (SAGO PALM) Sago Palm is a type of tree from which sago starch is extracted. It is native to tropical regions and is commonly found in countries like the Philippines, Malaysia, and Indonesia. Source Tree: The starch is derived from the trunk of the sago palm, which can grow in swampy areas. Extraction Process The pith inside the trunk is processed to extract the starch. This involves grinding, washing, and drying.  2 TREE STARCH (SAGO PALM) Uses Culinary: Sago starch is widely used in food production. In the Philippines, it's a key ingredient for sago pearls used in desserts and drinks. Gluten-free: Sago is a gluten-free alternative to wheat-based products. Dishes: It’s commonly used to make puddings, porridge, and sometimes added as a thickener in soups or sauces.  2 TREE STARCH (SAGO PALM) Nutritional Value: Sago starch is primarily composed of carbohydrates and provides quick energy. It's low in protein, fat, and fiber but can serve as a filler or energy-rich food.  2 STARCH PRODUCTS 1. ALIMENTARY PASTE Refers to various types of pasta made from wheat flour and water, and sometimes eggs.to family of Macaroni Products of varying sizes & shapes that are made from Semulina flour. e.g, Spaghetti, macaroni, vermicelli, egg noodles & Lasagna.  2 STARCH PRODUCTS 1. ALIMENTARY PASTE conchiglie Rigatoni Fusilli manicotti Fettuccine  2 STARCH PRODUCTS 2. NOODLES made from rice, soft wheat, soybeans, cassava and other legumes and root crops MIKI - flat yellowish noodles made from flattened strips dough mixed of wheat flour, lye, salt, water and fat.  2 STARCH PRODUCTS 2. NOODLES SOTANGHON - long thin, round, translucent noodles made from mung beans and cornstarch. sometimes called nylon or silk noodles.  2 STARCH PRODUCTS 2. NOODLES BIHON - made from soaked, ground and repeatedly drained rice and corn with addition or cornstarch to make a “galapong” - Galapong will be kneaded and pass through an extruding maching to produce long and thin strand noodles.  2 STARCH PRODUCTS 2. NOODLES PANCIT CANTON - made from a mixture of flour, duck eggs, salt, and soda ash. - the mixed ingredients is kneaded then cut and pressed hard then boiled, flattened, cut, washed, and drained. - Noodles are then fried in deep fat before packaging.  2 STARCH PRODUCTS 2. NOODLES INSTANT NOODLES - pre-cooked, dried noodle, typically sold with a various flavorings packet - noodles are fried or air-dried during production to prolong shelf life and facilitate fast cooking. - They are designed for quick and easy preparation, often requiring only hot water or brief boiling  2 CEREALS & SOURCES Cereals are grasses cultivated for their edible grains and starchy seeds. they are rich in carbohydrates, provide essential nutrients, and are used in a wide range of products, from breakfast cereals to bread and pasta. e.g., rice, corn, wheat, oats, and rye CEREALS & SOURCES NATIVE CEREALS refer to grains that are traditionally grown and consumed in a particular region or country cereals have not undergone significant alterations or processing and are in their natural form. Like native cereals: rice and corn CEREALS & SOURCES MODIFIED CEREALS are grains that have been altered through various processes to change their properties or enhance their functionality. modification can include physical, chemical, or biological methods, such as extrusion, fortification, or genetic modification include instant oats or fortified breakfast cereals. CEREALS & SOURCES PURIFIED CEREALS grains that have undergone a refining process to remove impurities, bran, and germ, leaving only the starchy endosperm. results in a more polished, refined product, such as white rice or white flour. While these cereals may have a smoother texture and longer shelf life, they maymay lose some of their nutritional components, such as fiber and essential vitamins.  2 (CEREAL PRODUCTS) 1. RICE Uses - Primary food staple, used in dishes like sushi, risotto, biryani, and rice cakes. Varieties - White rice, brown rice, jasmine, basmati, sticky rice. Nutritional Value - rich in carbohydrates, with brown rice offering more fiber and nutrients than white rice.  2 (CEREAL PRODUCTS) 2. MAIZE /CORN Uses - Cornmeal, tortillas, popcorn, corn oil, and high-fructose corn syrup; also used as animal feed. Nutritional Value - High in carbohydrates and a good source of fiber, antioxidants, and some vitamins like B and C.  2 (CEREAL PRODUCTS) 3. FLOUR - powdery products made from grinding cereal grains like wheat, rice, corn, legumes and root crops. All-purpose flour - Texture: Medium fine, white or creamy in color. - Characteristics: known as general-purpose flour - Use: for breads, cookies and pastries and as an ingredient to other foods. - source: Hard or soft wheat (a blend of both)  2 Cake flour - Texture: very fine and white for cakes and pastries - Characteristics: Low protein content, which results in a finer, softer texture. - Use: for cakes and other baked goods that require a light, tender crumb. - source: Soft wheat  2 Bread flour - Texture: Coarser and Creamy to light brown in color - Characteristics: High protein content, which gives bread its chewy texture and helps it rise. - Use: for making yeast breads and rolls. - source: Hard wheat  2 Rice flour and Glutinous Rice (Malagkit) - Texture: Coarser and creamy; specially - Use: for native delicacies - Source: Milled rice Glutinous Rice (Malagkit) sticky rice flour - Texture: Fine and powdery - Source: Milled rice  2 Potato flour - Texture: Fine and powdery. - Source: Milled potatoes Whole-wheat flour - Texture: Coarse with visible bran and germ particles. - Source: Whole wheat kernels - Provides a denser, texture with a nutty flavor. It adds more chewiness and density to breads and other baked goods.  2 COMMON CEREALS GRAINS *WHEAT Uses - Bread, pasta, flour, biscuits, cakes, and other baked goods. Nutritional Value - High in carbohydrates, moderate in protein, and provides fiber (especially in whole wheat).  2 COMMON CEREALS GRAINS * BARLEY Uses - Soup, stews, bread, beer (malted barley), and animal feed. Nutritional Value - High in fiber, vitamins (especially B vitamins), and minerals like magnesium and selenium.  2 COMMON CEREALS GRAINS * OATS Uses - Oatmeal, porridge, granola, oat milk, and snack bars. Nutritional Value - High in soluble fiber (beta-glucan), which helps lower cholesterol; also contains protein and healthy fats.  2 COMMON CEREALS GRAINS * RYE Uses - Rye bread, crispbread, whiskey, and vodka production. Nutritional Value - High in fiber, especially in whole rye products, and contains minerals like manganese and selenium.  2 FUNCTIONS OF STARCH As a Thickening Agent For gravies, sauces, soups, and fillings in pies and pastries. As a Binding Agent For processed meats like embutido, luncheon meat, burgers and chicken/meat/fish croquettes As a Stabilizing agent For cooked dressings such as salad dressing & chocolate beverages.  2 FUNCTIONS OF STARCH As a Gelling Agent For puddings, maja blanca, bibingka, sapin-sapin, kutsinta, candies and bread As a Diluent Particularly for baking powder formulations As a Moisture-retaining Agent In pie fillings, cake fillings and candies  2 FUNCTIONS OF STARCH For Coating & Dusting In yeast breads, biscuits and candies For Coloring In polvoron lechon sauce, and kare-kare. Starch turns brown when toast.  2 PRINCIPLES OF STARCH When the starch is heated continuously over a temperature range the starch becomes viscous and transluscent. GELATINIZATION - defined as the effect of heat on starch Gelatinization occurs over a range of temperature Cereals like Rice, corn and wheat have more cloudy paste than root starches like cassava, potato, and arrowroot.  2 PRINCIPLES OF STARCH The more Concentrated the dispersion of starch in water, the more viscous it becomes at lower temperature. Different starches differ in their thickening power. Cassava and cornstarch have twice thickening powers of wheat flour. SUGAR and ACID - delays gelatinization and results to a softer gel.  2 PRINCIPLES OF STARCH Factors that affect Gelatinization. (Concentration, Sugar, Temperature, Acid,Fats) When gelatinized starch is stored, it eventually “weeps” called syneresis. PROPER COOKING OF STARCHY PRODUCTS Avoid LUMPS blend starch mixture thoroughly, gradually adding liquid as stirring continues using of whisk to facilitates blending of the mixture. Avoid STARCH FLAVOR Cooked flour for at least 5 minutes longer after reaching maximum gelatinization. PROPER COOKING OF STARCHY PRODUCTS Avoid SCORCHING Control the temperature and thoroughly disperse the starch particles, with adequate stirring and scraping of the sides of pan. Achieve desired CONSISTENCY and FIRMNESS Measure ingredients accurately especially the ratio of starch and liquid. Know when the maximum gelatinization occured and when to stop. PROPER COOKING OF CEREALS to improve the palatability in terms of flavor, color, consistency and digestibility - this can be achieved by using different methods of adding other ingredients to have varied and interacting flavors. METHODS OF COOKING STARCH AND CEREALS MOIST-HEAT METHOD method which is dependent on the presence of water. starch and cereals require the right proportion of water to be absorbed by the starch/cereals as to result to proper gelatinization. METHODS OF COOKING STARCH AND CEREALS DRY-HEAT METHOD the use of heat alone resulting to the breaking down of smaller particles called “DEXTRINS” ex. toasted flour and toasted rice.  PERFORMANCE TASK II Exploring Starches and Cereals INSTRUCTIONS: Choose one starch or cereal commonly used in the Philippines. Conduct research on the following aspects and present your findings in a report or a creative presentation (e.g., poster, infographic, slide deck, or video vlog) COMPONENT a. Introduction: Provide a brief overview of the starch or cereal you selected (e.g., what it is, where it’s grown or produced). b. Uses: Explain how this starch or cereal is commonly used in cooking (e.g., staple food, ingredient in specific dishes, etc.). Give sample Product c. Nutritional Value: Describe its nutritional value and health benefits (e.g., carbohydrates, vitamins, minerals). d. Cultural Significance: Explore how this starch or cereal plays a role in Filipino culture, traditions, or celebrations (e.g., rice in fiestas, corn in local delicacies, etc.). e. Global Perspective: Briefly compare the use of your chosen starch or cereal in the Philippines with its use in another country. FORMAT The report should be not less than 300 words if written or a 2 - minute presentation if using a creative format. Include visuals (e.g., pictures, drawings, charts) to make your report or presentation more engaging. SUBMISSION Due date: September 30, 2024 (NO EXTENSION) Mode of submission: Google Classroom  PERFORMANCE TASK II Exploring Starches and Cereals - CRITERIA - Research & Content (40%) - Depth of research, relevance, and accuracy of information. Creativity & Presentation (30%) - Visual appeal, clear organization, and creativity in presenting information. Cultural Insight (30%) - Ability to connect the starch or cereal to Filipino culture and traditions. 2 TARO (GABI) 2 TARO (GABI)