PREPARE AND COOK STARCH

AND CEREAL DISHES

Learning Outcome 2
 FACTORS AFFECTING STARCH PASTE
VISCOSITY AND STARCH GEL STRENGTH
1. Stress or Other Factors, Stirring Amount and Type
2. Kind and amount of starch
3. Heating rate
4. Endpoint Temperature
5. Cooling and Storage Condition
6. Ingredients added
*Dextrinization- addition of acid or enzyme where dextrin a pale powder obtained from starch,
used mainly as an adhesive.
 FUNCTIONS OF STARCH AND
APPLICATION IN FILIPINO DISHES
• Thickening agent(sauces, gravies, pie fillings and soups)
• Gelling agent(pudding, kakanin)
• Binding and filling(meat loaves and meat emulsions)
• Stabilizing agent( beverages, syrup and salad dressing)
• Moisture retaining agent( cake fillings, candies)
• Coating and ducting(bread, confectionary, pastries
• Diluent(baking powder)
• Coloring(toast, bread crumbs)
 COMMON PROBLEMS IN STARCH
COOKERY
1. Thinning of Gel
2. Weak Gel
3. Skin Formation
4. Scorching
5. Raw Starch Flavor
 PRINCIPLES IN COOKING CEREALS
1. Use a double boiler
2. Observe carefully the correct proportions of cereal, water and salt
3. Cook at boiling temperature 212°F
4. Watch the time by the clock, and always cook at the full time prescribed, preferably longer
5. Serve attractively
6. Improper cooking and poor serving are largely responsible for unpopularity of cereal
foods.
 COOKING PASTA

Pasta should be cooked al dente, or “to the teeth”. This means the cooking should be stopped
when the pasta still feels firm to the bite, not soft or mushy.

Cooking times differ for every shape and size of pasta.

Fresh egg pasta, if it has not been allowed to dry, takes only 1 to 1 ½ minutes to cook after the
water has returned to a boil.
TYPES OF PASTA
 PASTA SHAPES
There are hundreds of shapes and sizes of pasta with each shape used for different preparations
based on how the sauce will cling, the texture desired, or how the product will be used. For
example:
• Pasta shapes with holes or ridges, such as wagon wheels or rotini, are perfect for chunkier
sauce
• Thin, delicate pastas, such as angel hair or vermicelli, are better served with light, thin sauces
• Thicker pasta shapes, such as Fettuccine, work well with heavier sauces
• Very small pasta shapes, like alphabet shapes and acini di pepe, are good for the soups.
• Flavored pasta is available in variety of shapes in both dried and fresh forms. It had both color
and flavor.
 PASTA GETS BIGGER AND HEAVIER
WHEN COOKED
Generally, pasta doubles or triples in weight when it is cooked. Likewise, the volume increases
2 to 2 ½ times during cooking.
 FOLLOW THE RECIPE
The general rule for cooking pasta in boiling water is for 1 pound of pasta, use 1 gallon of
water, 1 tsp of salt, and 1 teaspoon of oil.

When pasta is to be used as an ingredients in the recipe that will be cooked more like macaroni
and cheese, it should be slightly undercooked.

What is needed?
To serve immediately
To hold for a short time for
service later
To serve as part of salad
To cook a day ahead for service
in a heated dish
To use in a cooked dish
SUGGESTIONS FOR HOLDING
PASTA
How to prepare for it?
Drain, add sauce, and serve
Drain, toss with small amount of oil to prevent sticking, cover and hold in
warmer
Cook pasta a day ahead and let it cool before adding to other ingredients
Drain and cover with cold water just long enough to cool. When pasta is cool,
drain and toss lightly with oil to prevent sticking or drying out. Cover and
refrigerate. When time to use just immerse in cold water
Slightly undercook the pasta
 COOKING CHART FOR VARIOUS
PASTA SHAPES
Pasta name Cooking time for al dente Pasta name Cooking time for al dente
Lasagna 15 mins. Ziti 10 mins.
Bow ties 11 mins. Fettuccine 8 mins.
Wagon wheels 11 mins. Rotini 8 mins.
Linguine 10 mins. Elbow Macaroni 6 mins.
Rigatoni 10 mins. Noodles 6 mins.
Spaghetti 10 mins.
 ASSIGNMENT:
Prepare ingredients for Pasta refer to pp. 102-103

Adjusted recipe:
Ingredients (good for single person)
• 1 cup APF (all-purpose flour)
• 1/8 tsp. salt
• 1 pc large egg
• ½ tbsp. milk
• ½ tsp. olive oil
Evaluate your finished product and performance using the scoring rubric p. 102
 SUGGESTED SAUCES AND RECIP
FOR YOUR PASTA
• Ravioli
• Bolognese
• Spaghetti in Italian Sauce
• Carbonara
• Plate and garnish
 ADDITIONAL INGREDIENTS
1 kilo beef(P300) 1 kilo chicken breast 3 pcs onion(P120)
3 pcs celery stalks(P45) 2 medium size carrots(P50)
2 pcs evaporated milk(P60) 2 boxes of cheddar cheese(P50)
2 pcs butter or margarine(P100) 4 kilos flour (P200)
40 pcs eggs( P240) 1kilo tomato Italian sauce(P150)
Salt and Pepper to taste(P10) Italian seasonings(P50)
Nutmeg(P50) Allspice(P50)

Full Recipe Cost for the whole class performance is P1,525.00