TLE 10 Module Cereals and Starch (Junior High, A.Y 2024-2025) PDF

Junior High School Department A.Y 2024-2025 Self-Paced Module in TLE 10 Prepared by; Chiryl N. Aragona I. Topic: Prepare Starch and Cereal Dishes II. Objectives:...

Junior High School Department A.Y 2024-2025 Self-Paced Module in TLE 10 Prepared by; Chiryl N. Aragona I. Topic: Prepare Starch and Cereal Dishes II. Objectives: 1.Name and explain the functions of the tools, utensils, and equipment used for preparing cereals and starch dishes; 2. Familiarize the sources and kinds of cereals and starch; 3. Identify the ingredients in the preparation of different types of cereals and starch; 4. Name examples of cereals and starch dishes; 5. Explain the functions of starch cereals in food preparation; 6. Cook and prepare sauces or accompaniment of selected cereals and starch products; 7. Present output with suitable plating and garnishing according to standards; 8. Perform the proper storing of cereals and starch at appropriate temperature; 9. Explain the importance of maintaining the optimum freshness and quality of cereals and starch; and 10. Discuss the importance of proper storing of starch and cereals according to standard operating procedures. 📋 Pre-Assessment Activity 1: Venn Diagram Direction: Differentiate Cereals and Starch using Venn Diagram below. Activity 2: Poll Direction: Answer the questions in pollev.com. What Do You Want To Learn? Preparation of Cereals and Starch Dishes Cereals are usually starchy pods or grains. Cereal grains are the most important group of food crops in the world named after the Roman goddess of harvest, Ceres. Starches are long complex chains of simple sugars. This is why they are often called "complex carbohydrates". It was once thought that complex carbohydrates do not raise blood sugar as quickly or as much as sugars, but now we know that some starches are actually more glycemic than some sugars. In this sense, they are not "complex" for very long at all. People who are sensitive to sugar should avoid most starchy foods as well, since most starchy foods are rapidly broken down into sugar. Starch exists in nature as the main component of cereals and tubers. It plays an important role in achieving the desired viscosity in manufactured and processed foods like corn starch pudding, sauces, pie filling and gravies. Starch is the source of up to 80% of calories worldwide. Starch on the other hand , exists in nature as the main component of cereals and tubers. It is found in all forms of leafy green plants, located in the roots , fruits  or grains. Tools, Utensils, and Equipment used for preparing cereals and starch 1. Mixing bowl – it is used when preparing cake mixture, salads, creams, and sauces. 2. Sifter – it is used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer textures. 3. Wire whip – this is used for beating egg whites, egg yolk, creams and mayonnaise. 4. Wooden spoon – this is used for mixing creams, butter, and for tossing salads. 5. Slotted spoon – this is used to separate solid particles from soup; also for stirring purposes, such as making egg white fine in texture for bird’s nest soup and mock nido soup. 6. Blending fork – this is used for testing the tenderness of meat, combining big cuts and particles of meat and vegetables, and for blending other ingredients with flour. 7. Rubber scraper – this is used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl. 8. Strainer – this is used for separating liquids from fine or solid food particles, such as coco cream from coconut and tamarind extract. 9. Tongs – it is used for handling hot foods. 10. Measuring Cups – it is used for measuring dry and liquid ingredients 11. Measuring spoon – it is used for measuring dry and liquid ingredients which require a little amount. 12. Sauce pan and pots – it is used for cooking meat and fish dishes with gravy and sauce. 13. Kettle and rice cooker – this is used for cooking rice and other foods. 14.Pressure cooker – this is used for tenderizing or cooking meat, chicken, and other grains or legumes, such as mongo and white beans in lesser time. 15. Double boiler – this is used for preparing sauces which easily get scorched when cooked directly on the stove. 16. Steamer – this is used for cooking food by steaming. 17. Colander - it is a perforated bowl of varying sizes made of stainless steel, aluminium or plastic, used to drain, wash, or cook ingredients from liquid 18. Canister - it is a plastic or metal container with a lid that is used for keeping dry products.  19. Butcher knife – this is used for cutting, sectioning, and trimming raw meats. 20. Channel knife – it is a small hand tool used generally in decorative works such as making garnishes. S ources of Starch The parts of the plants that store the greatest amount of starch are roots, seeds and tubers.hence, the most common sources of food starch are the following: 1. Cereal grains such as corn, rice, wheat, grain , sorghum, and oats. 2. Legumes 3. Roots or tubers such as sweet potato, potato, arrowroot, and tropical cassava plant ( marketed as tapioca) Common Sources of Manufactured Food Starch 1. Corn 2. Potato 3. Tapioca or cassava Starches are named after its plant source such as: 1. Corn starch from corn 2. Rice starch from rica 3. Tapioca or cassava starch from cassava C lassification of Starch 1. Native Starch - it refers to the starches as originally derived from its plant source. 2. Modified Starches- These are those with structures altered by treatment with physical or chemical agents.Food starches are typically used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, but have many other uses. In many food products the conditions are not suitable for proper gelling of the starch 3. Purified Starch- This starch may be separated from grains and tubers by a process of wet milling. This procedure employs different techniques of grinding , centrifuging, and screening to separate the starch from the fiber, protein and oil. S tructure and Composition of Starch A. The Starch Molecule Starches are polysaccharide made up of hundreds or even thousands of glucose molecules joined together. The molecules of starch has two general types, called fractions: amylose and amylopectin. Amylose - It is a long chain-like molecule that sometimes called the linear fraction, and is produced by linking together 500 to 2, 000 glucose molecules. The amylose fraction of starch contributes gelling characteristics to cooked and cooled starch mixtures. A gel is stiff to a certain degree and holds a shape when molded. Amylopectin - It has a highly branched, bushy type of structure, very different from the long, string-like molecules of amylose. In both, amylose and amylopectin, however, the basic building unit is glucose. The cohesion or thickening properties are contributed by amylopectin when a starch mixture is cooked in the presence of water, but this fraction does not produce a gel. The greatest amount of natural starches are mixtures of the two fractions. rice, corn, wheat, potato, and cassava or tapioca starches contain 24 to 16 percent amylose, with the remainder being amylopectin. The root starches of tapioca and potato are lower in amylose content than the cereal starches of corn, wheat, and rice. B. The Starch Granule In the storage areas of plants, especially the seeds and roots, molecules of starch are deposited in tiny, organized units called granules. Amylose and amylopectin molecules are placed together in tightly packed stratified layers formed around a central spot in the granule called the hilum. The starch molecules are systematically structured in the granule to form crystalline-like patterns. If the starch granules, in a water suspension are observed microscopically under polarized light, the highly oriented structure causes the light to be rotated so that a Maltese cross pattern on each granule is observed. This occurrence is called birefringence. The pattern disappears when the starch mixture is heated and the structure disrupted. The shapes and sizes of granules vary among starches from different sources, but all starch granules are microscopic in size. C omposition of Starch S tarch Properties and Reactions G elatinization. Native starch granules are insoluble solids. When suspended in water, one gram of starch can associate with 0.5 to 1.0 g water, swelling very slightly. V iscosity. When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in viscosity or thickness. This increase in viscosity is a characteristic of gelatinized starches. High viscosity – the gel is firm and resists flow. Low viscosity - the gel flows The type of sugar influences the temperature and rate of gelatinization. The effect of sugar is attributed to competition for water. It was observed that sugar actually interacts with the amorphous areas of the starch granules. Factors Affecting Starch Paste Viscosity and Starch Gel Strength 1. Stress (Stirring)- Granules in gelatinized cornstarch dispersion break apart due to stirring. 2. Kind and Amount of Starch will influence paste viscosity and gel strength. 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 (greater gel strength). 3. Heating rate the faster starch- water dispersion is heated the thicker it will be at the identical end point temperature. 4. Endpoint Temperature - Each type of starch has a specific endpoint temperature at which it will undergo optimum gelatinisation. - Incompletely gelatinized starch will not attain optimum starch paste viscosity or gel strength. - Over gelatinization results in decreased starch paste viscosity and gel strength because the swollen granules fragmented with stirring and/or imploded due to the extensive loss of amylase from the granule. 5. Cooling and storage conditions - If cooled too fast, the amylase will not have time to form the vital micelles necessary for the three dimensional structure. - If cooled too slowly, the amylase fractions will have a chance to align too much and become too close together and the liquid portion will not be trapped in the micelles. In both instances there will be weeping and syneresis. 6. Ingredients added(acid,enzyme,sugar,fat and emulsifiers a. Addition of acid or enzyme can also cause dextrinization. 1. Dextrin – a pale powder obtained from starch, used mainly as an adhesive. For example, in making kalamansi pudding or pie, if the juice is added early in the gelatinization process, dextrinization of the starch will occur resulting in decreased viscosity and gel strength. 2. Sugar will delay or inhibit gelatinization of starch. 3. Starch pudding with excess sugar will be less viscous or form less firm gel. 4. A cake may collapse as the structural contribution of starch is delayed or inhibited. 5. Decreased starch paste viscosity and gel strength results because the sugar competes for water won’t be available for gelatinization.The kind of sugar used also affect viscosity. 6. Fat and surfactants, will serve to “waterproof” the starch granules so that water will not penetrate as readily during the gelatinization process. R etrogradation when cooled, gelatinize amylase- containing starches set into a rigid gel. S yneresis in food science occurs when a liquid such as water is expelled or extracted from a gel. It is highly undesirable. When you open a yogurt pot for the first time it very often looks a pleasing white homogenous mass. Leave it in the fridge overnight and come back to it, you very often see a white milky layer on top. This reaction occurs in all kinds of gels such as; - puddings - jellies - custards - gelatin - agar, it is a gelatinous substance obtained from various kinds of red seaweed and used in biological culture media and thickener in foods as well. D extrinization Dextrine – are partially hydrolyzed starches that are prepared by dry roasting starch. In home kitchens, dextrinization is achieved by toasting of flour for polvoron, rice flour for kare-kare sauce and bread slices for breakfast. H ydrolysis Starches undergo hydrolysis during cooking or processing and during storage of food. a. Prolonged heating of starches with acid will promote hydrolysis. This can happen when cooking an acidic food, such as: Pineapple pie resulting in reduced viscosity or firmness of the pie filling. F unctional Properties of Starches 1. Thickeners in gravies, sauces and pudding. It absorbs water and become a gel when cooked. 2. Colloidal stabilizers 3. Moisture retainer 4. Gel forming agents 5. Binders 6. Package 7. Flavor carriers a. Flavor carriers – its ability to trap oils and fats, which absorb flavoring substances more efficiently. b. Starches – are added to processed meats (luncheon meats, hot dogs, sausages, etc.) as a filler, binder, moisture, retainer, and fat substitute. C ommon 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 un-gelatinized starch. N utritional Significance of Noodles and Pasta The Physiological function of noodles and pasta will depend on its starch and other constituents. Since it is basically a starchy food, the nutritional significance discussed for starches also applies. In addition to starches, including resistant starches I(RS), noodles and pasta may contain other fibers and some proteins and fat as well. Nutrients contain: Dried Noodles and Pasta - Macaroni - Water - Spaghetti - Protein - Pancit Canton - Fat - Bihon - Carbon - Sotanghon - Calcium - Miswa - Phosphorous - Miki - Iron - Chicken Mami - Thiamin - Linguini - Riboflavin - Lasagna - Niacin P rinciples in Cooking Cereals The following pointers should be observed in cooking all cereal products; 1. Use a double boiler. 2. Carefully Observe the correct proportions of cereal, water and salt. 3. Cook pasta at boiling temperature (212° F.). 4. Observe the time by the clock, and always cook the full time prescribed, preferably longer. 5. Serve pasta attractively. 6. Improper cooking and poor serving are largely responsible for unpopularity of cereal foods. C ooking Pasta Pasta must be cooked al dente, or “to the tooth”, meaning 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 vary for every shape and size of pasta. Timing also depends on the kind of flour used, and the moisture content.For 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 cuisine 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. B asic Principles in Preparing Pasta 1. Pasta Shapes - There are numerous shapes and sizes of pasta with each shape used for different preparation based on how the sauce will cling, desired texture, or how the product will ne used. 2. Cooking time depends on the shape- It is necessary to be familiar with different shapes of pasta so that cooking time can be adjusted. The larger and fuller the pasta shape, the longer the cooking time. Most pasta recipes specify cooking times for pasta cooked al dente, tender but firm. 3. Pasta Gets Bigger and heavier when cooked -Pasta usually doubles or triples in weight when it is cooked. In the same way the volume also increased 2 to 2 1/2 times during cooking. 4. Follow the recipe - Follow the recipe for cooking pasta. The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1 gallon of water, 1 teaspoon of salt, and 1 teaspoon of oil. For 100 servings of spaghetti, 6 gallons of water, 2 tablespoons of salt, and 2 tablespoons of oil are needed to cook 6 pounds of dried spaghetti.  Instruction: Create a vlog demonstrating one cereal or starch recipe, proper handling of food and importance of proper storing of cereals and starch dishes. The output will be graded based on the rubric below. P E R F O R M A N C E L E V E L Dimension Excellent Very Satisfactory Satisfactory Needs Improvement Points (15 points) (10 points) (5 points) (3 points) Earned 1. Use of Uses tools and Uses tools and Uses tools and Uses tools and tools and equipment correctly equipment equipment equipment equipment and confidently at all correctly and correctly but less incorrectly and less times confidently most confidently confidently most of of the times sometimes the time 2. Application Manifests very clear Manifests clear Manifests Manifests less of procedures understanding of the understanding of understanding of understanding of the step- by-step the step- by-step the step-by-step step- by-step procedure procedure procedure procedure seeking but sometimes clarification most of seeks clarification the time Works independently Works Works Works with ease and independently independently with independently but confidence at all with ease and ease and with assistance from times confidence most confidence others most of the of the time sometimes time 3. Safety Observes safety Observes safety Observes safety Not observing work habits precautions at all precautions most precautions safety precautions times of the time sometimes most of the time 4. Content Vlog consistently Vlog sometimes Vlog rarely Vlog never demonstrates clear demonstrates demonstrates clear demonstrates clear and insight links to clear and and insightful links and insightful links class content. insightful links to to class content. to class content class content. 5. Use of The vlog displays a The vlog displays The vlog displays a The vlog displays a social media mastery of the media, a competency of inconsistent use of unclear use of the visual elements are the media, visual the media, visual media, visual clear and accurately elements are clear elements are vague elements are represent their goal. and sometimes and inaccurately inaccurately represent their represent their represent their goal. goal accurately. goal. 6. Final Output is very Output is very Output is Output is not so Output presentable and taste presentable and presentable and presentable and exceeds the standard. taste meets the taste is little below taste is not within standard. the standard. the standard. 7. Time Work completed Work completed Work completed 1 Work completed 1 management ahead of time within allotted hours beyond day beyond time TOTAL POINTS