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LESSON 2: PREPARE
CEREALS AND STARCH
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.
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.
At the end of the module the learners are expected
to:
1.perform mise‘en place;
2.prepare starch and cereal dishes;
3.present starch and cereal dishes; and
4.store starch and cereal dishes.
LEARNING OUTCOME NO. 1
PERFORM MIS EN PLACE
Tools and Equipment Needed
IDENTIFY ME!
TOOLS AND EQUIPMENT CEREALS.pptx
MIXING BOWL
-used when preparing
cake mixture, salads,
creams, and sauces
TOOLS AND EQUIPMENT CEREALS.pptx
SIFTER
-used for separating coarse
particles of flour, sugar, baking
powder, and powdered
ingredients to retain finer
textures.
TOOLS AND EQUIPMENT CEREALS.pptx
WIRE WHIP
-used for beating egg
whites, egg yolk, creams
and mayonnaise.
TOOLS AND EQUIPMENT CEREALS.pptx
WOODEN SPOON
-used for mixing
creams, butter, and for
tossing salads.
TOOLS AND EQUIPMENT CEREALS.pptx
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
TOOLS AND EQUIPMENT CEREALS.pptx
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.
TOOLS AND EQUIPMENT CEREALS.pptx
RUBBER SCRAPER
– used for scraping off
mixtures of butter, sugar,
and egg from the sides of
the mixing bowl.
TOOLS AND EQUIPMENT CEREALS.pptx
STRAINER
– used for separating
liquids from fine or solid
food particles, such as
coco cream from coconut
and tamarind extract.
TOOLS AND EQUIPMENT CEREALS.pptx
TONGS
– used for handling
hot foods.
TOOLS AND EQUIPMENT CEREALS.pptx
LIQUID MEASURING
CUPS – used for
measuring liquid
ingredients
TOOLS AND EQUIPMENT CEREALS.pptx
MEASURING CUPS
– used for measuring dry
and liquid ingredients
TOOLS AND EQUIPMENT CEREALS.pptx
MEASURING SPOON
– used for measuring dry
and liquid ingredients
which require a little
amount
TOOLS AND EQUIPMENT CEREALS.pptx
SAUCE PANS AND
POTS
– used for cooking meat
and fish dishes with
gravy and sauce.
TOOLS AND EQUIPMENT CEREALS.pptx
Kettle and rice cooker
– used for cooking
rice and other foods.
TOOLS AND EQUIPMENT CEREALS.pptx
Pressure cooker
– used for tenderizing or
cooking meat, chicken, and
other grains or legumes, such
as mongo and white beans in
lesser time..
TOOLS AND EQUIPMENT CEREALS.pptx
Double boiler
– used for preparing
sauces which easily get
scorched when cooked
directly on the stove.
TOOLS AND EQUIPMENT CEREALS.pptx
Steamer
– used for cooking
food by steaming.
TOOLS AND EQUIPMENT CEREALS.pptx
Colander
- a perforated bowl of varying
sizes made of stainless steel,
aluminum or plastic, used to
drain, wash, or cook
ingredients from liquid
TOOLS AND EQUIPMENT CEREALS.pptx
Canister
- a plastic or metal
container with a lid that
is used for keeping dry
products
TOOLS AND EQUIPMENT CEREALS.pptx
Butcher knife
– used for cutting,
sectioning, and
trimming raw meats
TOOLS AND EQUIPMENT CEREALS.pptx
THANK YOU FOR LISTENING!
EVALUATION:
1. It is used when preparing cake
mixture, salads, creams, and sauces.
A. Wire whip
B. Mixing bowl
C. Kettle
D. Canister
2. It is used used for cutting, sectioning,
and trimming raw meats.
A. Butcher knife
B. Paring knife
C. Channel knife
D. Bread knife
3. It is a a plastic or metal container
with a lid that is used for keeping dry
products
A. Canister
B. Colander
C. Steamer
D. Mixing bowl
4. It is used for preparing sauces which
easily get scorched when cooked
directly on the stove.
A. Steamer
B. Double boiler
C. Rice cooker
D. Kettle
5. It is used for measuring dry and
liquid ingredients which require a little
amount
A. Measuring spoon
B. Measuring Cup
C. Liquid Measuring Cup
D. Weighing scale
TOOLS AND EQUIPMENT CEREALS.pptx
TOOLS AND EQUIPMENT CEREALS.pptx
TOOLS AND EQUIPMENT CEREALS.pptx
TOOLS AND EQUIPMENT CEREALS.pptx
TOOLS AND EQUIPMENT CEREALS.pptx

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TOOLS AND EQUIPMENT CEREALS.pptx

  • 2. 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. 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. At the end of the module the learners are expected to: 1.perform mise‘en place; 2.prepare starch and cereal dishes; 3.present starch and cereal dishes; and 4.store starch and cereal dishes.
  • 5. LEARNING OUTCOME NO. 1 PERFORM MIS EN PLACE
  • 9. MIXING BOWL -used when preparing cake mixture, salads, creams, and sauces
  • 11. SIFTER -used for separating coarse particles of flour, sugar, baking powder, and powdered ingredients to retain finer textures.
  • 13. WIRE WHIP -used for beating egg whites, egg yolk, creams and mayonnaise.
  • 15. WOODEN SPOON -used for mixing creams, butter, and for tossing salads.
  • 17. 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
  • 19. 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.
  • 21. RUBBER SCRAPER – used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl.
  • 23. STRAINER – used for separating liquids from fine or solid food particles, such as coco cream from coconut and tamarind extract.
  • 25. TONGS – used for handling hot foods.
  • 27. LIQUID MEASURING CUPS – used for measuring liquid ingredients
  • 29. MEASURING CUPS – used for measuring dry and liquid ingredients
  • 31. MEASURING SPOON – used for measuring dry and liquid ingredients which require a little amount
  • 33. SAUCE PANS AND POTS – used for cooking meat and fish dishes with gravy and sauce.
  • 35. Kettle and rice cooker – used for cooking rice and other foods.
  • 37. Pressure cooker – used for tenderizing or cooking meat, chicken, and other grains or legumes, such as mongo and white beans in lesser time..
  • 39. Double boiler – used for preparing sauces which easily get scorched when cooked directly on the stove.
  • 41. Steamer – used for cooking food by steaming.
  • 43. Colander - a perforated bowl of varying sizes made of stainless steel, aluminum or plastic, used to drain, wash, or cook ingredients from liquid
  • 45. Canister - a plastic or metal container with a lid that is used for keeping dry products
  • 47. Butcher knife – used for cutting, sectioning, and trimming raw meats
  • 49. THANK YOU FOR LISTENING!
  • 51. 1. It is used when preparing cake mixture, salads, creams, and sauces. A. Wire whip B. Mixing bowl C. Kettle D. Canister
  • 52. 2. It is used used for cutting, sectioning, and trimming raw meats. A. Butcher knife B. Paring knife C. Channel knife D. Bread knife
  • 53. 3. It is a a plastic or metal container with a lid that is used for keeping dry products A. Canister B. Colander C. Steamer D. Mixing bowl
  • 54. 4. It is used for preparing sauces which easily get scorched when cooked directly on the stove. A. Steamer B. Double boiler C. Rice cooker D. Kettle
  • 55. 5. It is used for measuring dry and liquid ingredients which require a little amount A. Measuring spoon B. Measuring Cup C. Liquid Measuring Cup D. Weighing scale