Cereals and starch are important sources of calories worldwide. Starch is composed of amylose and amylopectin molecules and is stored in plants as granules. The three most important sources of starch are cereals like corn, wheat and rice, tubers like potatoes, and roots like cassava. Proper tools and equipment are needed to prepare dishes with starches and cereals, such as mixing bowls, pots, strainers and knives.

2. INTRODUCTION
• 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.
• Rice, wheat and corn are the three most cultivated cereals in the world.
• Starch on the other hand, exists in nature as the main component of cereals
and tubers. In manufactured and processed foods, it plays an obvious role in
achieving the desired viscosity in such products as cornstarch pudding, sauces,
pie fillings, and gravies.

3. INTRODUCTION
• 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.
• Many of the food staples of man throughout the world are basically starchy
foods, such as rice, corn, cassava, wheat, potato and others.
• Starch 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.

4. PERFORM MISE’ EN PLACE
TOOLS AND EQUIPMENT NEEDED
• The success of cooking starch and cereal dishes
depends on the proper tools and equipment used
in the preparation of food. The preparation of
starch and cereal dishes requires the various tools
and equipment below.
• Each tool must be used according to its function.

5. KITCHEN TOOLS AND EQUIPMENT
• Mixing bowl – used when preparing cake mixture, salads, creams, and sauces.
• Sifter – used for separating coarse particles of flour, sugar, baking powder, and
powdered ingredients to retain finer textures.
• Wire whip – used for beating egg whites, egg yolk, creams and mayonnaise.
• Wooden spoon – used for mixing creams, butter, and for tossing salads.
• Slotted spoon – 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. KITCHEN TOOLS AND EQUIPMENT
• blending fork – used for testing the tenderness of meat, combining big cuts and particles of meat
and vegetables, and for blending other ingredients with flour.
• rubber scraper – used for scraping off mixtures of butter, sugar, and egg from the sides of the
mixing bowl.
• strainer – used for separating liquids from fine or solid food particles, such as coco cream from
coconut and tamarind extract.
• tongs – used for handling hot foods.
• measuring cups – used for measuring dry and liquid ingredients
• measuring spoon – used for measuring dry and liquid ingredients which require a little amount
• sauce pan and pots – used for cooking meat and fish dishes with gravy and sauce.

7. KITCHEN TOOLS AND EQUIPMENT
• kettle and rice cooker – used for cooking rice and other foods.
• pressure cooker – used for tenderizing or cooking meat, chicken, and other grains or legumes, such as mongo and
white beans in lesser time..
• double boiler – used for preparing sauces which easily get scorched when cooked directly on the stove.
• steamer – used for cooking food by steaming.
• colander - a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash, or
cook ingredients from liquid
• canister - a plastic or metal container with a lid that is used for keeping dry products
• butcher knife – used for cutting, sectioning, and trimming raw meats
• channel knife – a small hand tool used generally in decorative works such as making garnishes.

8. SOURCES OF STARCH
The parts of plants that store most starch are seeds, roots, and tubers.
Thus, the most common sources of food starch are:
• cereal grains, including corn, wheat, rice, grain, sorghum, and oats;
• legumes; and
• roots or tubers, including potato, sweet potato, arrowroot, and the tropical
cassava plant (marketed as tapioca)

9. COMMON SOURCE OF MANUFACTURED
FOOD STARCH
• corn
• potato
• tapioca (cassava)

10. STARCHES ARE NAMED AFTER ITS PLANT
SOURCES
• corn starch from corn
• rice starch from rice
• tapioca from cassava

11. 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. this procedure employs various techniques of grinding, screening,
and centrifuging to separate the starch from fiber, oil, and protein.

12. STARCH COMPOSITION AND STRUCTURE

13. THE STARCH MOLECULE
• starch is polysaccharide made up of hundreds or even thousands of glucose
molecules joined together. the molecules of starch are two general types, called
fractions: amylose and amylopectin.
• 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.

14. THE STARCH MOLECULE
• 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.

15. • Most natural starches are mixtures of the two fractions. corn, wheat, rice,
potato, and tapioca starches contains 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.

16. THE STARCH GRANULE
• In the storage areas of plants, notably 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 phenomenon is called birefringence. The
pattern disappears when the starch mixture is heated and the structure disrupted. the sizes
and shapes of granules differ among starches from various sources, but all starch granules
are microscopic in size.