2

• Man has been cultivating cereals as a staple part of the diet for thousands of years
• Grain has been harvested throughout the world
• Starch is the most important product to man, providing a large proportion of the daily calorie intake
• Cereals are food made from processed grains that are often eaten as the first meal of the day either hot or cold
• Module 2


  Covers the second chapter of the topics that you will be learning which tackles about Cereals and Starch Dishes. In this module, you will learn about: Common Tools and Equipment Used in Cooking Starch and Cereals; Quality and Nutritional Value of Cereals; Sources and Kinds of Starch and Cereals; Methods of Cooking Starch and Cereal Dishes; and Presenting Starch and Cereal Dishes
• Learning Outcomes


  • Identify common tools and equipment used in cooking starch and cereals
  • Value the importance of kitchen tools and equipment
  • Examine a grain
  • Determine the health benefits of cereals
  • Give examples of cereals and starch dishes
  • Recite and differentiate foods which are good sources of cereals and starch dishes
  • Apply methods in cooking cereals and starch dishes
  • Perform mise en place
  • Prepare starch and cereal dishes
  • Present starch and cereal dishes
  • Store starch and cereal dishes
• Before attempting to cook starch and cereals


  It is advisable to prepare all the utensils that are to be used within easy reach. Complete kitchen tools and equipment are important to make cooking fast and easy
• Learning Task 1.1


  Match the tools and equipment in Column B with their uses in Column A. Write your answer on the space provided
• Equipment used in preparing dishes for cereals and starch

  • Bain Marie
  • Tilting Fry Pan
  • Frying Pan
  • Deep Fryer
  • Grills and Griddle
  • Double Boiler
  • Microwave Oven
  • Oven
  • Mandolin
  • Deep fryer - a cooking equipment used for deep-frying
  • Frying pan - this is used for frying, sautéing, and other recipes prepared in fats
  • Steamer - this is used for cooking food by steaming
  • Double Boiler - this is used for preparing sauces which easily get scorched when cooked directly on the stove
• Deep fryer


  Cooking equipment used for deep-frying
• Frying pan


  Used for frying, sautéing, and other recipes prepared in fats
• Steamer


  Used for cooking food by steaming
• Double Boiler


  Used for preparing sauces which easily get scorched when cooked directly on the stove
• Bain Marie


  Used for cooking delicate food such as custards and terrines to create a gentle and uniform heat around the food
• Mandolin


  Slicer that produces uniform thickness, used in making waffle cuts, crinkle cuts, and dicer vegetables and fruits
• Blender


  Kitchen appliance used to mix, puree, or emulsify food and other substances
• Oven


  Kitchen appliance used for heating and baking
• Tools


  • Knives
  • Weighing Scale
  • Electric Mixer
  • Rolling Pin
  • Mixing Bowls
  • Measuring Spoon
  • Measuring cup
  • Baking Pans
  • Wire Whisk
• Bread knife


  Used for slicing bread
• Mixing bowl


  Used when preparing ingredients, cake mixtures, salads, creams, and sauces
• Measuring spoons


  Used for measuring small amounts of ingredients like salt, soy sauce, patis, and ground pepper
• Measuring cups


  Used for measuring dry ingredients like sugar and flour, made of plastic or metal
• Weighing scale


  Used to measure large quantities of ingredients such as rice, sugar, meat, and fish
• Electric mixer


  Used in baking procedures to beat, stir, and blend ingredients
• Rolling pin


  Used to roll or flatten paste or dough
• Paring knife


  Used to pare or cut fruits and vegetables into different sizes
• Importance of knowing the proper use of kitchen tools and equipment
• Refining process degrades the quality of cereals
• Some nutrients are lost during food preparation, especially vigorous washing, soaking, and cooking methods
• Reason for including cereals in meals
• Cereals are crucial to human survival and the main components of human diets
• Factors that determine grain quality are important in selecting grain for specific uses
• Grain quality is important in the maintenance of efficient and sustainable food production
• Grain quality


  Important in the maintenance of efficient and sustainable food production
• Grain composition and quality

  Important in selecting grain for specific uses
• Grain quality


  Refers to the quality of grain, but what constitutes quality depends on the use of the grain
• Grain Anatomy


  • Bran - the outer layer of the grain which is a good source of fiber, omega-3 fatty acids, vitamins, and dietary minerals
  • Endosperm - the main or the large part of the grain which consists mainly of starch
  • Germ - the smallest structure at the rear part of the kernel, rich in vitamin E, folate, thiamine, phosphorus, and magnesium
• Whole grains contain all three layers of the grain
• Nutritional Value of Cereals

  • Fiber
  • Protein
  • Zinc
  • Iron
  • B-vitamin
• Eating a nutritious breakfast provides energy to last throughout the morning and can help control weight