2. School Philosophy
Holy Cross College believes in
the holistic development of
individuals by providing quality
education through active
participation in the teaching-
learning process.
3. School VISION
To become a leading God-centered
learning institution focused on
holistic education that forms and
educates individuals to become
conscious, competent, compassionate,
and committed persons toward the
development of a just and humane
society.
4. School MISSION
Holy Cross College is an institution
for academic and values formation
offering relevant, learner-centered,
and values-oriented programs that
produce competent persons of
character in the service of society.
6. Learning Objectives
• Understand the structures of grains
used in starches
• Recognize the different varieties of
grains and starches
• Identify the different pasta and noodle
products
• Apply various cooking methods to
grains, starches, pasta, and noodles
8. STARCHES
• Are a food group predominantly
made from grains and grain
products, which are the main
contributor to the supply of
carbohydrates in the human diet.
• It can be made from whole grains
or refined grains, which are
milled and with bran and germ
removed.
9. STARCHES
•Serves several purposes in the
food industry, including its use
as a thickening agent, edible
film, and sweetener source
(dextrose and syrup)
11. Bran- Serves as the outer layer and is
the part rich in fiber
Germ- inner layer of the kernel
where most if the nutrients reside
Endosperm- bulk of the kernel which
contains vitamins and minerals. It is
also the part that is used for milled
products such as flour
13. Classification of Starch
Whole grains can be classified as follows:
1. Corn
2. Rice
3. Wheat
4. Other grains- barley, buckwheat, millet, oats, quinoa
14. Corn
Hominy- a food produced from
dried maize kernels that have
been treated with an alkali, in a
process called nixtamalization.
"Lye hominy" is a type of hominy
made with lye.
15. Corn
Grits- a type of porridge made
from coarsely ground dried maize
or hominy
Cornmeal-a meal ground from
dried corn
18. Wheat
• Its product is also a
famous thickener for soups
and sauces. Variations
include cracked wheat ,
bulgur, and couscous.
Bulgur
Couscous
19. Other Grains
• This group includes other grains used in cooking, such as barley,
buckwheat, oats, and quinoa.
Barley buckwheat oats quinoa
20. Grain products
can be classified
as follows:
1. Italian Style Pasta- unleavened dough which has
been mixed with water and pass through solid
forms of shaped and sizes. Variations on shapes
and sizes include the following:
Ribbons and strands
a. Lasagne
b. Spaghetti
c. Tagliatelle
d. Linguine
e. Fettucine
f. Papardelle
g. Vermicelli
h. Angel hair
21. Macaroni and Shapes
a. Elbow macaroni
b. Shell macaroni
c. Rigatoni
d. Ravioli
e. Cannelloni
f. Penne
g. Fusilli
h. Orecchiette
i. Farfalle
j. Manicoti
k. Tortelloni
l. ziti
24. Basic Pasta
•Procedures:
1. In a medium-sized bowl, combine
flour and salt. Make a well in the
flour, add the slightly beaten egg,
and mix. The mixture should form a
stiff dough. If needed, stir in 2
tablespoons of water.
25. Basic Pasta
•Procedures:
2. Knead the dough for about 3 to 4
minutes with a pasta machine or by a
hand roll dough.
3. Feed pasta in a dough maker to form
ribbons.
4. Boil in water. When al dente, stir in
your favorite sauce.
27. Al dente
• Meaning “to the
tooth”, in Italian, it
refers to pasta that is
tender, yet firm
enough to offer some
resistance to the teeth
28. 2. Asian Noodles
• Similar to the Italian pasta with
some ingredients, but different
in shapes and sizes as these
noodles are usually uneven in
length and shapes and usually
varies from the ingredient used.
29. Asian Noodles
a. Somen
b. Udon
c. Spring rain
noodles
d. Soba
e. Misua
f. Sotanghon
g. Rice vermicelli
