Preparing cereal dishes

1. PREPARING CEREAL DISHES
AND STARCH DISHES
CEREALS & STARCH DISHES
© PDST Home Economics

2. MAIN CEREALS
 Wheat
 Oats
 Rice
 Maize (Corn)
 Rye
 Barley
Cereals or grains are the seeds of certain grasses,
the most important of which are:

3. TYPES OF
GRAINS,
WHOLE
GRAINS, AND

4. WHEAT

5. OATS

6. RICE

7. CORN

8. BARLEY

9. RYE

10. AVERAGE COMPOSITION
Protei
n
Fat Carbs
.
Vits. Mins. Water
7-15% 2-
7%
70-
77%
0.5% B 1%
Calciu
m, Iron
12%

11. NUTRITIVE VALUE OF CEREALS
 Useful amount of protein, HBV, gluten, growth.
 Small amount of unsaturated fat, energy.
 Lots of carbohydrate, cellulose, starch, energy.
 Vitamin B group for nerves and energy.
 Calcium and Phosphorus for bones and
Iron for the blood.
 Very little water so they are easy to store.

12. VALUE OF CEREALS IN THE DIET
 Nutritious, especially whole grain products.
 Cheap.
 Filling.
 Good sort of protein for vegans.
 No waste.
 Easy to store, prepare, cook.
 Over eating cereals can cause obesity.
 Insipid.

13. EFFECTS OF COOKING ON
CEREALS
 Starch grains swell and burst.
 The starch grains absorb liquids and thicken them.
 Starch becomes digestible.
 Cellulose softens.
 Loss of vitamin B.

14. WHEAT GRAIN STRUCTURE
 Bran layer:
Fibre, Iron, Vit. B
 Endosperm:
Starch and Protein (gluten).
 Germ:
Fat, Vit. B, Iron, Protein

15. NUTRITIONAL CONTENT OF WHOLE
GRAIN CEREALS
Bran
- it is the outer layer of the
grain (fiber, omega -3 fatty acids,
vitamins and dietary minerals.

16. NUTRITIONAL CONTENT OF WHOLE
GRAIN CEREALS
Endosperm
- It is the main part of the grain
(mainly starch).

17. NUTRITIONAL CONTENT OF WHOLE
GRAIN CEREALS
Germ
- it is the smallest
part of the grain
(vitamin E, folate,
thiamine,
phosphorus,
magnesium). Whole
grain contain all three

18. BENEFITS OF WHOLE GRAIN CEREALS
 Low in saturated fat
 Cholesterol
 High in both soluble and insoluble fiber, and
resistant starch.
 An excellent source of carbohydrates
 A significant source of protein
 A source of B-group vitamins, including folate
 A source of many minerals
 A good source of antioxidants &
phytochemicals

19. PROTECTIVE CHEMICALS IN WHOLE GRAINS
 Lignans
- These can lower the risk of coronary
heart disease, & slow or turn back cancers
in animals.
Phytic acid
- It reduces the glycemic index of food
which is important for people with diabetes,
and helps protect against the development
of cancer cells in the colon.

20. Saponins, phytosterls, squalene,
oryzano, and tocotrienols
- These have been found to lower blood
chlesterol.
Phenolic compounds
- These have antioxidant effects
Phytosterols
- These are compounds found
naturally in plants that are structurally

21. NUTRITIONAL VALUE & COMPONENTS OF STARCH
STARCH – is an odorless,
tasteless, while substance
occurring widely in plant
tissues and obtained chiefly
from cereals and potatoes.

22. LOW-CARB DIETS
Low- carbohydrate (low-carb) diets
usually involve cutting out most
starchy foods. These diets tend to
be high in fat, and eating a high-fat
diet (especially saturated fat from
foods such as meat, cheese, and
butter) could increase your risk of
heart disease.

23. COMPONENTS OF STARCHY FOODS
Starchy foods are a good
source of energy and the main
source of a range of nutrients
in a person’s diet. As well as
starch, they contain fiber,
calcium, iron, and B-vitamins.

24. STARCHY FOODS AND FIBER
Whole grain varieties of starchy
foods and potatoes, particularly
when eaten with their skins on, are
good sources of fiber. Fiber can
help keep a person’s bowel healthy
and can help him feel full, which
means, he is less likely to eat too
much.

25. FIBER
 1. Insoluble fiber
- the body can not digest this type
of fiber, so it passes through the gut,
helping other food and waste products
move through the gut more easily.
- Is only found in foods that come from plants.
 2. Soluble fiber
- This type of fiber can be partly
digested and may help reduce the
amount of cholesterol in the blood.
Oats and pulses are good sources.

26. TIPS
 Choose whole grain varieties to
increase the amount of fiber in a
person’s diet.
 Porridge is perfect as a warming
breakfast
 Whole oats with fruit and yoghurt and
good for breakfast.
 Opt for whole grain cereals or mix some
in with your favorites cereal.

27. TIPS
 Try different breads, such as seeded,
whole meal, and granary prefer thick
slices of bread
 Try brown rice. It makes a very taste
rice salad.
 Try jacket potato for lunch, and eat the
skin for even more fiber.
 When eating sausages and mash, have
more mash and some vegetables. Cut
down on the number of sausages you

28. TYPES OF STARCHY FOODS
POTATOES
- These are great starchy food,
and a good source of energy, fiber,
vitamins, and potassium.

29. RICE AND GRAINS
These are an excellent choice of
starchy food. They are low in fat,
good value for money, and give
energy to the body.

30. BREAD
This is a healthy choice to eat
especially whole, granary, brown,
and seeded varieties as part of a
balanced diet.

31. PASTA
It is another healthy meal option.
It consists of dough made from
durum wheat and water, and
contains iron and B-vitamins, as
well as a small amount of sodium
(salt).

33. GRAIN STARCHES
Wheat flour and cornstarch
are the two most common
forms of grain starches use in
cooking

34. ROOT AND TUBER STARCHES
Potato starch, tapioca (made
from manioc root), and arrowroot
are larger-grained starches that
gelatinize at relatively lower
temperatures.

35. DIFFERENCE BETWEEN POTATO FLOUR
AND POTATO STARCH
POTATO FLOUR
- Potato flour is made from
whole potatoes (most of the time
even the peel is included

36. DIFFERENCE BETWEEN POTATO FLOUR
AND POTATO STARCH
POTATO STARCH
- Potato starch is a very fine
while powder starch, similar in
texture and cornstarch.

37. GLUTEN
 Protein found in wheat
 Becomes stretchy when
wet
 Allows dough to stretch
when it is rising.
 At a certain temperature
it sets and the dough
keeps the risen shape

38. FLOUR
 Flour can be made from wheat, rye, oats, maize, rice.
 Most common is wheat flour because of the gluten.
 To make wholemeal flour, grains are ground (milled).
 To make white flour the bran and germ are sieved out of
the wholemeal flour
 White flour is fortified with vitamins and minerals

39. TYPES OF FLOUR
Types Details
Wholemeal Flour Contains all parts of the grain
White Flour All the germ and bran removed
Self-raising Flour White flour with baking powder added
Strong Flour Contains extra gluten for yeast bread.
Gluten Free Flour Gluten removed for coeliacs

40. WHEAT PRODUCTS
 Flours
 Germ
 Bran
 Semolina
 Couscous
 Breakfast cereals
 Bread, cakes, biscuits

41. PASTA
 Made from the endosperm
(semolina) of durum wheat mixed
with water, shaped and then dried
 Sometimes eggs are added.
 Brown pasta made from wholemeal
flour
 Green pasta has spinach purée
added.
 Red pasta has tomato purée added.
 Black pasta has squid ink added

42. RICE
 Grown mostly in the Far East
 White “polished” rice loses fibre and vitamin B
 Other rice products:
krispies, flour, cakes, paper, wine, ground rice.
Type Detalis
Long grain rice (Patna) Savoury dishes e.g. curry
Medium grain rice (italian) (arborio) Risotto
Short grain rice (pearl) (pudding)
(Carolina)
Sweet dishes e.g. rice pudding
Basmati rice Savoury dishes
Treated rice Quick to cook e.g. “Uncle Bens”
boil in the bag
Brown rice More nutritious, 40 mins. to cook

43. OTHER SEEDS
 Rich in: Omega fatty acids, Fibre, Vitamin E.
 Sesame, linseed, pumpkin, sunflower