2.3 PREPARE AND COOK STARCH AND CEREAL DISHES

• Functions of Starch

  Thickening sauces, gravies, pie fillings, and soups
• Functions of Starch

  Gelling puddings and kakanin
• Functions of Starch

  Binding and Filling meat loves and meat emulsions
• Functions of Starch

  Stabilizing beverages, syrup, salad dressing
• Functions of Starch

  Moisture retaining cake fillings, candies
• Functions of Starch

  Coating or Ducting breads, confectionery, pastries
• Thinning of Gel this problem is usually encountered when using acid or acid ingredients such as lemon or vinegar
• Weak Gel results if there is too much liquid in relation to the starch.
• Skin Formation due to loss of water from the starch and protein molecules near the surface of the mixture
• Scorching this can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan.
• Pasta should be cooked al dente, or --to the tooth
• Al dente this means the cooking should be stopped when the pasta still feels firm to the bite, not soft and mushy.
• Al dente the pleasure of cooking pasta is its texture, and this is lost if it is overcooked
• To test for doneness, break pasta into small piece and taste it. As soon as pasta is al dente, cooking must be stopped at once.
• Cooking times differ for every shape and size of pasta.
• Timing also depends on the kind of flour used and the moisture content
• Pasta with holes or ridges are perfect for chunkier sauces
• Thin delicate pasta are better served with light thin sauces.
• Thicker pasta work well with heavier sauces
• Very small pasta shape are good for soups
• Food Handlers Undergo training on food safety and obtain medical certificates from the local/provincial/city/municipal health office.
• Food Handlers observe proper hand washing technique
• Food Handlers wear complete cooking outfit and use disposable gloves for direct food contact
• Food Handlers observe personal hygiene at all times
• Food Handlers avoid handling food if you are sick
• Kitchen Facilities use separate equipment and utensils for handling raw foods
• Kitchen Facilities sanitize all surfaces and equipment used for food preparation
• Kitchen Facilities clean thoroughly the cutting-boards and work areas after each use
• Kitchen Facilities protect the kitchen areas and food from insects, pests, and other animals
• Kitchen Facilities maintain the highest standards of sanitation in the kitchen at all times
• Kitchen Facilities repair immediately broken but still serviceable kitchen tools, utensils, and equipment to be ready for next use
• Kitchen Facilities sanitize completely all kitchen utensils especially cups, saucers, flatware after each use.
• Kitchen Facilities provide for adequate space, proper ventilation and window screens in the area.
• Kitchen Facilities provide garbage receptacle for proper waste disposal
• Food Preparation and Cooking check expiry dates of food commodities bought and those in stock
• Food Preparation and Cooking use iodized salt as a must in salt-seasoned preparations
• Food Preparation and Cooking cover the food properly
• Food Preparation and Cooking practice segregation of materials
• Food Preparation and Cooking store food properly
• Safe Temperature do not leave cooked food at room temperature for more than two hours.