- Tools and equipment
- Sources of Starch
- Classification of Starch
- The Starch Molecule
- Starch Properties and Reactions
- Functional Properties of Starches
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
This is all about the first step in preparing cereals and starch dishes. Identifying tools and equipment and also the structure and composition of starch and cereals. Also the reaction that happens when cooking a starch.
Cookery Grade 9. Different Kinds/Classifications of desserts and Their Characteristics. Reasons for serving Desserts. Characteristic of Fruit Desserts. Characteristic of Gelatin Desserts. Characteristic of Custard Desserts. Different Types of Puddings for Dessert. Fruit Cobbler Dessert. Different Kinds of Frozen Desserts. Ice Cream. Sherbet. Ices. Frozen Souflés and Frozen Mouses For Dessert. Is dessert fattening?
COOKERY 10 Lesson 1:Tools, Utensils and Equipment Needed in Egg PreparationBenandro Palor
LEARNING OUTCOMES:
* Identify tools, utensils, and equipment needed in egg preparation
* Participate in class discussion
* Make a list of tools used in egg preparation
This Lesson includes:
* Types of Tools, Utensils and Equipment Need in Egg Preparation
* Cleaning and Sanitizing Tools and Equipment
* Safety and Hygienic Practices in the Kitchen
TOOLS, EQUIPMENTS, UTENSILS NEEDED IN PREPARING EGG DISHESPadme Amidala
Any physical item that is used to achieve a goal but is not consumed during this process can be defined as a tool. Informally speaking, it can also be used to describe a specific procedure with a specific purpose as well.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills 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:
Cookery Grade 9. Different Kinds/Classifications of desserts and Their Characteristics. Reasons for serving Desserts. Characteristic of Fruit Desserts. Characteristic of Gelatin Desserts. Characteristic of Custard Desserts. Different Types of Puddings for Dessert. Fruit Cobbler Dessert. Different Kinds of Frozen Desserts. Ice Cream. Sherbet. Ices. Frozen Souflés and Frozen Mouses For Dessert. Is dessert fattening?
COOKERY 10 Lesson 1:Tools, Utensils and Equipment Needed in Egg PreparationBenandro Palor
LEARNING OUTCOMES:
* Identify tools, utensils, and equipment needed in egg preparation
* Participate in class discussion
* Make a list of tools used in egg preparation
This Lesson includes:
* Types of Tools, Utensils and Equipment Need in Egg Preparation
* Cleaning and Sanitizing Tools and Equipment
* Safety and Hygienic Practices in the Kitchen
TOOLS, EQUIPMENTS, UTENSILS NEEDED IN PREPARING EGG DISHESPadme Amidala
Any physical item that is used to achieve a goal but is not consumed during this process can be defined as a tool. Informally speaking, it can also be used to describe a specific procedure with a specific purpose as well.
This module deals with the skills and knowledge required in preparing and presenting appetizers.
Upon completion of this module you should be able to: 1. Identify the origin of appetizer; 2. Perform Mise en place; 3. Prepare a range of appetizers; 4. Present a range of appetizers; and 5. Store appetizers
Starch and Cereal Dishes Perform Mise en Place.pptxAngelicaPampag
Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on
Prepare Eggs, Cereals and Starch Dishes!
This module was collaboratively designed, developed and reviewed by educators
both from public and private institutions to assist you, the teacher or facilitator in
helping the learners meet the standards set by the K to 12 Curriculum while
overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners into guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st century skills 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:
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. Bakery at the Faculty of Food Technology, Latvia University of Life Sciences and Technologies The food technology room at Marling School in Stroud,
Most of the carbohydrates in nature is present as polysaccharides.
These are high molecular weight substances containing large number of monosaccharide units.
Consist of primary chain, in some; branched chains may exist.
Carbohydrates || Food Analysis || Pharmaceutical Analysis Department || M.Pha...saimuniswetha1
Hello everyone,
Today's topic Carbohydrates in Food Analysis subject in M.pharmacy(Pharmaceutical Analysis Department) ..Don't forget to see.. please watch it... If you need explanation about Carbohydrates please click below link : https://youtu.be/aI5UnNYgufY
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At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
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Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
2. Cereals
- are usually starchy pods or
grains.
- are the most important group of
food crops in the world named
after the Roman goddess of
harvest, Ceres.
- Rice, wheat and corn are the
three most cultivated cereals in
the world.
3. Starch
- is the second most abundant organic
substance on earth.
- It is found in all forms of leafy green
plants, located in the roots, fruits or
grains.
- is the source of up to 80% of calories
worldwide. Besides this significant role,
starches have been used in food
manufacture, cosmetics,
pharmaceuticals, textiles, paper,
construction materials, and other
industries.
6. SOURCES OF STARCH
1. cereal grains, including corn, wheat, rice,
grain, sorghum, and oats;
2. legumes; and
3. roots or tubers, including potato, sweet
potato, arrowroot, and the tropical
cassava plant (marketed as tapioca)
8. STARCHES ARE NAMED AFTER ITS
PLANT SOURCES
1. corn starch from corn
2 . rice starch from rice
3. tapioca from cassava
9. CLASSIFICATION OF STARCH
1. Native or Natural Starch refers to the
starches as originally derived from its plant
source.
2. Modified Starches are starches that have
been altered physically or chemically, to modify
one or more of its key chemicals and/or
physical property.
3. Purified starch may be separated from
grains and tubers by a process called wet
milling.
10.
11.
12. Modified food starch is a food ingredient that is chemically
altered, and made from starch.
13.
14. THE STARCH MOLECULE
Starch is polysaccharide made up of hundreds or even
thousands of glucose molecules joined together.
2 TYPES:
1. Amylose is a long chain-like molecule,
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 rigid to a certain degree and holds
a shape when molded.
15. Amylose molecules contribute to gel formation.
This is because the linear chains can orient
parallel to each other, moving close enough
together to bond.
16. 2. Amylopectin 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. 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.
17. Amylopectin – a branched molecule of glucose
units that makes up a more significant proportion of
starch and is insoluble
18.
19. STARCH PROPERTIES AND
REACTIONS
1. Gelatinization. The sum of changes that occur in the first
stages of heating starch granules in a moist environment
which includes swelling of granules as water is absorbed
and disruption of the organized granule structure.
Changes in Gelatinization of Starch
• hydration and swelling to several times original size
• increase in clarity
• marked, rapid increase in consistency and attainment of peak
• with heat removal, retro gradation of mixture to a paste-like mass of
gel.
20.
21. 2. Viscosity. The resistance to flow; increase in
thickness or consistency. When the newly gelatinized
starch is stirred, more swollen granules break and
more starch molecules spill causing increase in
viscosity or thickness.
3. Retrogadation is the process in which starch
molecules, particularly the amylose fraction, re-
associate or bond together in an ordered structure
after disruption by gelatinization; ultimately a
crystalline order appears.
22.
23.
24. 4. Syneresis. Oozing of liquid from gel when
cut and allowed to stand (e.g. jelly or baked
custard). The oozing of liquid from a rigid gel;
sometimes called weeping.
This reaction occurs in all kinds of gels:
puddings
jellies
custards
gelatin
agar
25. 5. Dextrinization. It is the process of forming
dextrin. Dextrins – are partially hydrolyzed starches
that are prepared by dry roasting. In home kitchens,
dextrinization is achieved by toasting flour for
polvoron, rice flour for kare-kare sauce, and bread
slices for breakfast.
6. Hydrolysis Starches undergo hydrolysis 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. 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.
26.
27. FUNCTIONAL PROPERTIES OF
STARCHES
Starch plays various roles in food, a typical multi-tasker
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– its ability to trap oils and fats, which
absorb flavoring substances more efficiently.
28. PREPARING PASTA
Pasta- Is general name for a simple
dough mixture made from hard wheat,
flour and water.
29. TECHNICAL TERMS
Al dente- Refers to the desired texture of
cooked pasta in Italian cooking. It literally
means “to the tooth”
Fettuccine- A type of pasta popular in
Roman cuisine. It is a flat thick noodle
made of egg and flour.
Linguine- A type of pasta that is long, thin
and flat.
30. TECHNICAL TERMS
Rigatoni – a type of pasta that is shaped
like short, wide tubes.
Ziti – Medium sized tubular pasta
Rotini – A type of helix or corkscrew-
shaped pasta.