2. 1.POTATOES
These are the a great
choice of starchy food,
food, and a good
source of energy,
fiber, vitamins and
potassium.
3. 2. RICE AND GRAINS
These are an excellent
choice of starchy food.
- low in fat
- good value for
money
- give energy to the
body
4. 3. BREAD
This is a healthy
choice to eat
especially whole,
granary, brown, and
seeded varieties as a
part of a balanced
diet.
5. 3. PASTA
It is another healthy
meal option. It consist
of dough made from
durum wheat and
water and contains iron
iron and B-vitamins as
well as amount of
sodium (salt).
10. POTATO FLOUR
- made from whole potatoes
(even the peel is included)
- raw or cooked
- lends a hearty texture to
baked goods.
- flavor imparts
11. POTATO STARCH
- made from dried starch
component of peeled potatoes
- very fine white powder
- similar texture in cornstarch
- lends a light, fluffy texture to
baked goods
- no potato flavor
12. CORN STARCH
also known as “Corn Flour”, is
a fine, powdery flour ground
from the endosperm, or white
heart of the corn kernel.
13. Corn starch has twice
the “thickening power”
of flour so it is
necessary to use only
half as much.
14. EXAMPLE:
If a recipe calls for ¼
cup of flour, use just 2
tablespoons corn starch.
15. • always mix a slurry of
corn starch and a small
amount of cold liquid
before adding it to the
mixture
16. • Do not mix with liquids that
are acid
• Do not boil a corn starch
• Use 1 tablespoon of corn
starch to thicken every 2
cups of liquid to a medium
consistency
17. 1.Too little liquid
2.Too much
sugar
3.Too much fat
4.Too much acid
5.Too much
stirring
6.Excessive
cooking
7.Freezing
PROBLEMS WITH
USING CORN STARCH
Editor's Notes
Potatoes are underground tubers that grow on the roots of the potato plant
Tapioca is a starchy product made from cassava tubers. Tapioca pearls are commonly used to make tapioca pudding and bubble teas.
a semiliquid mixture
Hindi lalapot
Mixture with water
Twice thickening power
Not fully swell
Interfere swelling and prevent from thickening
Interfere swelling and prevent from thickening
Will reduce the thickening ability and prevent mixture form thickening
Excessive stiring may break starch cells
Simmering or boiling for extended period of time may cause starch rupture and the mixture thin
They tur spongy when they frozen
