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
 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
Examples of Cereals
 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
Examples of Starch
 Objectives
At the end of the module the learners are expected to:
 perform mise‘en place;
 prepare starch and cereal dishes;
 present starch and cereal dishes; and
 store starch and cereal dishes
 Learning Outcome 1
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
 each tool must be used according to its function.
 1. Mixing bowl
 used when preparing cake mixture, salads, creams, and sauces
 2. Sifter
 used for separating coarse particles of flour, sugar, baking
powder, and powdered ingredients to retain finer textures
 3. Wire Whip
 used for beating egg whites, egg yolk, creams and mayonnaise
 4. Wooden spoon
 used for mixing creams, butter, and for tossing salads
 5. 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. 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
 7. Rubber scraper
 used for scraping off mixtures of butter, sugar, and egg from the
sides of the mixing bowl
 8. Strainer
 used for separating liquids from fine or solid food particles, such
as coco cream from coconut and tamarind extract
 9. Tongs
 used for handling hot foods
 10. Measuring Cups
 used for measuring dry and liquid ingredients
 11. Measuring spoon
 used for measuring dry and liquid ingredients which require a little amount
 12. Sauce pan and pots
 used for cooking meat and fish dishes with gravy and sauce.
 13. Kettle and rice cooker
 used for cooking rice and other foods
 14. Pressure cooker
 used for tenderizing or cooking meat, chicken, and other grains
or legumes, such as mongo and white beans in lesser time
 15. Double boiler
 used for preparing sauces which easily get scorched when
cooked directly on the stove
 16. Steamer
 used for cooking food by steaming
 17. Colander
 a perforated bowl of varying sizes made of stainless steel, aluminum
or plastic, used to drain, wash, or cook ingredients from liquid
 18. Canister
 a plastic or metal container with a lid that is used for keeping dry products
 19. Butcher knife
 used for cutting, sectioning, and trimming raw meats
 20. Channel knife
 a small hand tool used generally in decorative works such as
making garnishes
Prepare ¼
Sheet of Paper
1. It 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.
2. It is used for beating egg whites, egg yolk, creams and mayonnaise.
3. It is used for testing the tenderness of meat, combining big cuts
and particles of meat and vegetables, and for blending other
ingredients with flour.
4. It is used for scraping off mixtures of butter, sugar, and egg from
the sides of the mixing bowl.
5. It is used for separating coarse particles of flour, sugar, baking
powder, and powdered ingredients to retain finer textures.
6. It is used for separating liquids from fine or solid food particles,
such as coco cream from coconut and tamarind extract.
7. It is used for handling hot foods.
8. It is used for cooking meat and fish dishes with gravy and sauce.
9. It is used for cooking rice and other foods.
10. It is a plastic or metal container with a lid that is used for keeping
dry products.
11. It is used for preparing sauces which easily get scorched when
cooked directly on the stove.
12. It is usually starchy pods or grains.
13. It is used for cooking food by steaming.
14. It is used for cutting, sectioning, and trimming raw meats
15. It is used for tenderizing or cooking meat, chicken, and other
grains or legumes, such as mongo and white beans in lesser time.
ANSWERS:
1. Starch 9. Kettle and Rice cooker
2. Wire Whip 10. Canister
3. Blending Fork 11. Double boiler
4. Rubber Scraper 12. Cereal
5. Sifter 13. Steamer
6. Strainer 14. Butcher knife
7. Tongs 15. Pressure cooker
8. Sauce pan and pots