Preparing Mise En Place for

Cereals and Starches Dishes

 • Identify the ingredients in the
preparation of various types of
starch and cereal dishes.

• Appreciate the importance of

OBJECTIVES knowing the kinds of cereals
and starches.

• Cook various type of starch and

cereal dishes.
 Preparing Mise En Place for
Cereals and Starch Dishes
CEREALS
- Are usually strachy pods or grains.

- The most important group of crops

in the world named after the Roman
Goddess of harvest Ceres.
 Preparing Mise En Place for
Cereals and Starch Dishes
CEREALS

- Rice, wheat and corn are the three

most cultivated cereals in the world.
 Preparing Mise En Place for
Cereals and Starch Dishes
STARCH
- It is the source of up to 80% calories
worldwide.

- This significant role, starches have been

used in food manufacture, cosmetics,
pharmaceutical, textiles, papers,
construction materials and other
industries .
 Preparing Mise En Place for
Cereals and Starch Dishes
STARCH
- 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.
 TOOLS, UTENSILS and
EQUIPMENT NEEDED
1. STRAINER/SIEVE

- Used to sift dry ingredients

like starch and flour, fine grains
remove lumps, and rinse foods.
 TOOLS, UTENSILS and
EQUIPMENT NEEDED
2. TONG

- Type of kitchen utensil that help

users grab onto foods to lift, flip,
toss, or serve them without hand
contact. They can help keep hands
away from hot cooking surfaces
and flames as well as prevent
cross-contamination.
 TOOLS, UTENSILS and
EQUIPMENT NEEDED
3. TWO TINE FORK

- Two-tined serving forks are often used

when cutting and serving meat
 TOOLS, UTENSILS and
EQUIPMENT NEEDED

4. MEASURING CUPS

- Used for measuring liquid

or bulk solid cooking
ingredients.
 TOOLS, UTENSILS and
EQUIPMENT NEEDED
5. WHISK OR WIRE WHISK

- Used to blend ingredients

smooth or to incorporate air into
a mixture, in a process known as
whisking or whipping.
 TOOLS, UTENSILS and
EQUIPMENT NEEDED
6. COLANDER

- Used to rinse vegetables or

strain foods such as pasta.
 TOOLS, UTENSILS and
EQUIPMENT NEEDED
7. OVEN

- Used for cooking,

heating, baking and
grilling food.
 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Seeds)
WHEAT

- Is a grain and is a main ingredient of

many foods such as: breads, breakfast
cereals, biscuits, crackers, pancakes,
wafers, cakes, pizza, pasta, pastries
and puddings.
 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Seeds)
RYE

- Is grown mostly as a cover crop and

a for age crop. Its grain is also used
for the production of flour, bread,
crispbread, beer, types of whiskey and
vodka. Besides, it is widely used in
food and medical industries.
 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Seeds)
MILLET

- A small group, round whole grains grown

in India, Nigeria, and other Asian and
African countries. Considered an ancient
grain, they are used both for human
consumption and livestock and bird feed.
They have multiple advantages over other
crops, including drought and pest
resistance.
 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Seeds)
OAT

- Oats, (Avena sativa), domesticated cereal grass

grown primarily for its edible starchy grains.
Oats are widely cultivated in the temperate
regions of the world and are second only to rye
in their ability to survive in poor soils.

- Used in a variety of baked goods, such as

oatcakes, oatmeal cookies and oat bread.
 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Seeds)
BARLEY

- Used as a food grain, natural

sweetener, and as an ingredient for
brewing beer and making alcoholic
beverages.
 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Seeds)
RICE

- Rice is the seed of the grass species Oryza sativa

(Asian rice) .

- As a cereal grain, domesticated rice is the most

widely consumed staple food for over half of the
world's human population, particularly in Asia
and Africa.

- Used for breakfast cereals, noodles, and such

alcoholic beverages as Japanese cake ,fried rice
and etc.
 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Seeds)
CORN

- A plant that produces large grains, or kernels, set

in rows on a cob.

- Corn is also processed into a multitude of food

and industrial products including starch,
sweeteners, corn oil, and beverage and industrial
alcohols.
 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Roots and Tubers)
CASSAVA

- A nutty-flavored, starchy root vegetable or

tuber. Native to South America, it’s a major
source of calories and carbs for people in
many countries. CASSAVA
TARO YAM

- The most commonly consumed part of the

cassava plant is the root, which is
incredibly versatile. You can eat it whole,
grated, or ground into flour to use it in
bread and crackers.
POTATO SWEET POTATO
 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Roots and Tubers)
TARO

- Taro – or gabi as it is called by

Filipinos – was once one of the most
edible root crops in the world because
CASSAVA
it is loaded with essential nutrients and TARO YAM

vitamins.

- You can use processed taro for baking

flour, smoothies, soups, stews, and
bubble or boba tea. POTATO
SWEET POTATO
 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Roots and Tubers)
YAM

- This tuberous root vegetable originates

from Southeast Asia and is often confused
with taro root. An indigenous staple of the
Philippines, it's now cultivated and enjoyed CASSAVA
TARO YAM
worldwide.
- Purple yam or ube/ubi in Filipino is used
as an ingredient in many sweet desserts. It
can also be made into ube flakes, ube jam,
ube powder and ube pastillas.
POTATO SWEET POTATO
 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Roots and Tubers)
POTATO

- A starchy food, a tuber of the plant

Solanum tuberosum and is a root vegetable
native to the Americas.
CASSAVA YAM
TARO
- Uses of potato boiled fresh potatoes,
french fries, potato crisps or chips, potato
flakes, potato starch.
and vodka.

POTATO SWEET POTATO

 DEFFERENT SOURCES OF CEREALS AND
STARCHES (Roots and Tubers)
SWEET POTATO

- It has a high nutritional value and

sensory versatility in terms of taste,
texture, and flesh color (white, cream,
yellow, orange, purple). CASSAVA
TARO YAM

- Products and ingredients made from

sweetpotato root including flour, dried
chips, juice, bread, noodles, candy, and
pectin.
POTATO SWEET POTATO
 CLASSIFICATION OF STARCH
1. NATIVE or NATURAL STARCHES

- Refers to the starches as orginally derived

from its plant source.

-They can be obtained from sources such as

corn, wheat, potato, rice, cassava and tapioca.
These long-chain carbohydrates are insoluble
in cold water and swell to different degrees,
depending on type and temperature.
 CLASSIFICATION OF STARCH
2. MODIFIED STARCHES

- Refers to starches that have been altered

physically or chemically to modify one or
more of its key chemicals and/or physical
property.

- It is mainly used in chips, canned soups,

instant pudding, low-fat ice cream, cheese
sauces, powder coated foods (such as cocoa-
dusted almonds), and candies.
 CLASSIFICATION OF STARCH
3. PURIFIED STARCHES

- May be separated from grains and tubers by

a process called wet milling.

-The purified starches are particularly useful

in foods including, but not limited to, gravies,
soups, fruit preparations and sauces, dressings
, food fillings, sauces, condiments, and dairy
products.