TLE Cookery Grade 10 Q1 Module 12 PDF

Technology and Livelihood Education 10 Quarter 1 Cookery COOKERY- Grade 10 Quarter 1 – Module 12: Composition and Nutritive Value of Starch and Cereal. First Edition, 2020 Republic Act 8293, Section 176 states that no copyright shall subsist in any work of the Government o...

Technology and Livelihood Education 10 Quarter 1 Cookery COOKERY- Grade 10 Quarter 1 – Module 12: Composition and Nutritive Value of Starch and Cereal. First Edition, 2020 Republic Act 8293, Section 176 states that no copyright shall subsist in any work of the Government of the Philippines. However, prior approval of the government agency or office wherein the work is created shall be necessary for exploitation of such work for profit. Such agency or office may, among other things, impose as a condition the payment of royalties. Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names, trademarks, etc.) included in this module are owned by their respective copyright holders. Every effort has been exerted to locate and seek permission to use these materials from their respective copyright owners. The publisher and authors do not represent nor claim ownership over them. Published by the Department of Education - Schools Division of Pasig City Development Team of the Self-Learning Module Writer: Jesusa S. Laguna Editor: Jerwina V. See Reviewers: Jerwina V. See Illustrator: Layout Artist: Management Team: Ma. Evalou Concepcion A. Agustin OIC-Schools Division Superintendent Aurelio G. Alfonso EdD OIC-Assistant Schools Division Superintendent Victor M. Javeña EdD Chief, School Governance and Operations Division OIC-Chief, Curriculum Implementation Division Education Program Supervisors Librada L. Agon EdD (EPP/TLE/TVL/TVE) Liza A. Alvarez (Science/STEM/SSP) Bernard R. Balitao (AP/HUMSS) Joselito E. Calios (English/SPFL/GAS) NorlynD. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports) Wilma Q. Del Rosario (LRMS/ADM) Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang) Perlita M. Ignacio PhD (EsP) Dulce O. Santos PhD (Kindergarten/MTB-MLE) Teresita P. Tagulao EdD (Mathematics/ABM) Printed in the Philippines by Department of Education – Schools Division of Pasig City  Quarter 1 Self-Learning Module 12 Prepare Starch and Cereal Dishes Composition and Nutritive Value of Starch and Cereal Introductory Message For the Facilitator: Welcome to the Cookery Grade 10 Self-Learning Module on Composition and Nutritive Value of Starch and Cereal! This Self-Learning Module was collaboratively designed, developed and reviewed by educators from the Schools Division Office of Pasig City headed by its Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A. Agustin, in partnership with the City Government of Pasig through Mayor, Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K to 12 Curriculum using the Most Essential Learning Competencies (MELC) in developing this instructional resource. This learning material hopes to engage the learners in guided and independent learning activities at their own pace and time. Further, this also aims to help learners acquire the needed 21st century skills especially the 5 Cs, namely: Communication, Collaboration, Creativity, Critical Thinking, and Character while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module: Notes to the Teacher This contains helpful tips or strategies that will help you in guiding the learners. As a facilitator you are expected to orient the learners on how to use this module. You also need to keep track of the learners' progress while allowing them to manage their own learning. Moreover, you are expected to encourage and assist the learners as they do the tasks included in the module.  For the Learner: Welcome to the Cookery Grade 10 Self-Learning Module on Composition and Nutritive Value of Starch and Cerea! This module was designed to provide you with fun and meaningful opportunities for guided and independent learning at your own pace and time. You will be enabled to process the contents of the learning material while being an active learner. This module has the following parts and corresponding icons: Expectations - This points to the set of knowledge and skills that you will learn after completing the module. Pretest - This measures your prior knowledge about the lesson at hand. Recap - This part of the module provides a review of concepts and skills that you already know about a previous lesson. Lesson - This section discusses the topic in the module. Activities - This is a set of activities that you need to perform. Wrap-Up - This section summarizes the concepts and application of the lesson. Valuing - This part integrates a desirable moral value in the lesson. Posttest - This measures how much you have learned from the entire module.  EXPECTATIONS At the end of the learning session, you are expected to: 1. Identify the composition and nutritive value of starch and cereal products. 2. List down the different food nutrient from starch and cereal products. 3. Appreciate the importance of nutrients given by starch and cereal products. PRETEST Directions: Read the questions carefully and write the letter of the correct answer. 1. Which of the following properties of starch refers to the resistance of the starch mixture to flow or thickness in consistency? a. Gelatinization c. Syneresis b. Hydrolysis d. Viscosity 2. In the properties of starch, what does gelatinization means? a. Resistance to flow b. Forming of dextrin c. Swelling of starch granules d. Chemical reaction resulting to breaking of starch molecules 3. What starch molecules contribute to the gelling characteristics of starch? a. Amylose c. Dextrin b. Amylopectin d. Gel 4. It has a highly branched, bushy type of structure, very different from the long, string-like molecules of amylose. a. Amylose c. Dextrin b. Amylopectin d. Gel 5. During cooking or processing and during storage of food where a chemical reaction in which a molecular linkage is broken and a molecule of water is utilized. a. Amylose c. Dextrin b. Amylopectin d. Hydrolysis.  RECAP Directions: Enumerate sources of starch and give examples of starch products. 1. Sources of starch a. b. 2. Examples of starch products 1. 2. 3. 4. 5.  LESSON Composition of Starch The Starch Molecule Starch is made up of two general types of molecules, amylose and amylopectin. Amylose is a long chain-like molecule, formed by linking 500 to 2000 molecules of glucose together. The amylose is responsible for the gelling properties A gel is to a degree rigid and retains a shape when shaped. Amylopectin's structure is bushy in nature. Amylopectin contributes to the stability or thickening properties when a starch mixture is cooked in the presence of water. Composition of Starch Potato Cassava Wheat Cornstarch Moisture,% 19 13 13 Ash,% 0.4 0.2 0.2 Protein, % 0.06 0.1 0.4 Lipid,% 0.05 0.1 0.8 Phosphorus% 0.08 0.01 0.06 Amylose,% 21 17 28 Micrograph Starch Properties and Reactions One of the starch's properties is viscosity that is the flow resistance of starch and modified starch paste. Factors influencing starch paste viscosity and the strength of starch gel should be considered when preparing and cooking starch and cereal dishes. 1. Gelatinization. Granulate swelling when water is absorbed, and this happens in a damp atmosphere at the first step of heating starch granules. Increases in Starch gelatinization Hydration and swelling up to its original size many times Boost transparency Quick improvement in performance and peak attainment.  The amount of sugar determines the temperature and the rate of the gelatinisation. The type of sugar determines the gelatinisation temperature and rate. Specific Sweeteners Added to Preparation for Starch Gel. Honey Molasses Granulated sugar or panutsa 2. Viscosity. Due to increased thickness or consistency the resistance to flow. When the starch is squeezed, more swollen granules break and more starch molecules spill allowing viscosity or thickness to spread after gelatinisation. 3. Retrogradation is the process in which starch molecules, particularly the fraction of amylose, associate or bind together in an ordered structure after disruption 4. Syneresis. Oozing of gel liquid from gel when cut and allowed to stand (e.g. jelly or baked custard). The oozing of liquid from a solid gel; sometimes called weeping. This reaction occurs in all kinds of gels: puddings jellies custards gelatin agar 5. Dextrinization. It is the process of dextrin formation. Dextrin's- are partly hydrolysed starches prepared by dry roasting. Dextrinization is accomplished in home kitchens by toasting polvoron flour, karekare sauce rice flour, and breakfast bread slices. 6. Hydrolysis Starches are hydrolysed during cooking or processing and through food storage where a chemical process occurs.  Hydrolysis is facilitated by excessive heating of starch with acid. It can occur when the acidic food is baked, such as: pineapple pie contributing to decreased viscosity or pie filling firmness. Nutritional Value of Starch and Cereal  A whole grain cereal is a grain product that preserves the essential nutrients of the organic, unprocessed grain and includes the natural bran, germ and endo sperm proportions.  The cereals enriched are excellent sources of thiamine, niacin, riboflavin and magnesium.  A restored cereal is one made of either the whole grain or portions of one or more grains to which adequate quantities of thiamine, niacin and iron have been added to achieve the agreed total grain levels of those three nutrients present in the original grain from which the cereal is produced. The cereals enriched are excellent sources of thiamine, niacin, riboflavin and mag nesium. Cereals and Legumes provide the body with:  Carbohydrates  Protein  Fat  Vitamins  Minerals  Water  Cellulose or roughage  Carbon  Calcium  Phosphorous  Iron  Thiamin  Riboflavin  Niacin  ACTIVITIES Directions. A. Match column A with Column B. Write the letter of the correct answer in your test booklet. Column A Column B 1. Dextrinization a. Resistance to flow 2. Gelatinization b. Bonding of starch molecules after gelatinization 3. Hydrolysis c. Oozing of liquid from gel 4. Retrogradation d. Process of forming dextrin 5. Syneresis e. Chemical reactions of starch to molecules of water 6. Viscosity f. Swelling of granules B. Give at least five examples of your commonly prepared starch and cereal dishes at home and state your observation on how the starch properties and reaction works. 1. 2. 3. 4. 5.  WRAP-UP Direction. Give different nutritional value of starch and cereals that our body needs. Write it on the spaces provided. 1. 4. 2. 5. 3. 6. 7. VALUING Directions: Write a paragraph on the importance of starch and cereal products to a Filipino meal. Starch and cereal products are important to a Filipino meal ________ ______________________________________________________________________________ ______________________________________________________________________________ _____________________________________________________________________________ ______________________________________.  POST TEST Direction. Read the statement carefully and write the letter of the correct answer. 1. The swelling of granules as water is absorbed and disruption of the organized granule structure. a. Gelatinization c. Syneresis b. Retrogradation d. Viscosity 2. The resistance to flow due to increase in thickness or consistency a. Gelatinization c. Syneresis b. Retrogradation d. Viscosity 3. The process in which starch molecules bond together in an ordered structure after disruption. a. Dextrinization c. Retrogradation b. Gelatinization d. Syneresis 4. The oozing of liquid from a rigid gel. a. Dextrinization c. Syneresis b. Hydrolysis d. Viscosity 5. It is achieved by toasting of flour. a. Dextrinization c. Syneresis b. Hydrolysis d. Viscosity 6. A chemical reaction in which a molecular linkage is broken and a molecule of water is utilized. a. Dextrinization c. Syneresis b. Hydrolysis d. Viscosity 7. The kind of cereal that has been added sufficient amount of thiamine, niacin and iron. a. Enriched cereal c. Whole grain cereal b. Restored cereal d. Fortified cereal 8. The kind of cereal grain that retained its food nutrients of being unprocessed. a. Enriched cereal c. Whole grain cereal b. Restored cereal d. Fortified cereal 9. Cereals that contained excellent nutrients like of thiamine. a. Enriched cereal c. Whole grain cereal b. Restored cereal d. Fortified cereal 10. The highest food nutrient found in starch and cereals. a. Carbohydrates c. Minerals b. Fat d. Vitamins Pretest Recap Activities Post test 1. a a. Grains 1. d 1. a 2. c b. Legumes 2. f 2. d 3. a Examples: 3. e 3.c 4. b 1.Macaroni 4. b 4.c 5. d 2. Rice vermicelli 5. c 5.a 3. Chinese noodles 6. a 6.b 4. Rice noodles 7.b 5. Spinach pasta 8.c 9.a 10.a KEY TO CORRECTION  References CBLM, Food Trades Level III, Public Technical Vocational High Schools; Department of Education; Republic of the Philippines Gisslen, Wayne; Professional Cooking, Copyright 2007 The professional Chef, 8th edition; The culinary institute of America; copyright 2006 by the Culinary Institute of America; Published by John Wiley and Sons, Inc. Hoboken New Jersey https://www.slideshare.net/grinsoda/lm-cookery-final-132014 https://www.google.com/search?q=image+of+gelatinization&tbm=isch&ved=2ahUK EwiGrcDSq8LqAhUBdJQKHTumBWYQ2-cCegQIABAA&oq=image+of+gelatinization https://www.google.com/search?q=image+of+viscosity&tbm=isch&ved=2ahUKEwi Xyo_-q8LqAhWTL6YKHYBoD2cQ2- cCegQIABAA&oq=image+of+viscosity&gs_lcp=CgNp https://www.google.com/search?q=image+of+retrogadation&tbm=isch&ved=2ahUK EwjJlZj9rMLqAhWHzYsBHQs1ARIQ2- https://www.google.com/search?q=image+of+syneresis&tbm=isch&ved=2ahUKEwj nk5LZrcLqAhVGY5QKHf2-DYEQ2-cCegQIABAA&oq=image+of+syneresis&gs_lcp https://www.google.com/search?q=image+of+dextrinization&tbm=isch&ved=2ahU KEwjEtJD1rsLqAhUM95QKHem5DJ0Q2- cCegQIABAA&oq=image+of+dextrinization&gs_lcp=CgNpbWcQAzoECCMQJzoC https://www.google.com/search?q=image+of+hydrolysis&tbm=isch&ved=2ahUKEw jHkpGRsMLqAhXXw4sBHWe0CIMQ2- cCegQIABAA&oq=image+of+hydrolysis&gs_lcp=CgNpbWcQAzICCAA6BAgjECc6BAg AEBhQn https://ya-webdesign.com/imgdownload.html