2.2 PREPARE CEREAL AND STARCH

• Cereal is any grain that is used for food.
• Grains especially whole grains are not just empty calories.
• Cereal these are very valuable and can contribute a great deal to our health
• Cereal it should include at least four servings from this food group each day
• Starch are added to processed meats as a filler, binder, moisture, retainer, and fat substitute
• The Starch Molecule starch is a polysaccharide made up of hundreds or even thousands of glucose molecule joined together
• Starch is a polysaccharide made up of hundreds or even thousands of glucose molecule joined together.
• Amylose is a long chain-like molecule, sometimes called the linear fraction.
• Amylose it contributes gelling characteristics to cooked and cooled starch mixtures.
• Amylopectin a highly branched, brush type of structure.
• Amylopectin it contributes to the cohesion or thickening properties when starch mixture is cooked in the presence of water.
• The psychological function of noodles and pasta will depend on its starch and other constituents.
• Dried Noodles and Pasta

  • Macaroni
  • Spaghetti
  • Pancit Canton
  • Bihon
  • Sotanghon
  • Misua
  • Miki
  • Chicken Mami
  • Linguine
  • Lasanga