Prepare Starch and Cereal Dishes- Week 6 (part 1)

Summary

In this lesson, students learn about the functions and applications of starches and cereals in Filipino cooking. Key topics include the types of starches used for thickening, gelling, binding, and stabilizing, as well as their common problems in cooking, such as thinning of gel and skin formation. The lesson also covers essential principles for cooking cereals, such as using a double boiler and ensuring correct proportions of ingredients. Additionally, the importance of proper cooking time and food presentation is emphasized, with a focus on pasta as a prime example of starch-based dishes.

Takeaways

• 😀 The lesson focuses on preparing starch and cereal dishes, specifically identifying the sources, types, and ingredients of starches and cereals.
• 😀 Starches and cereals play a vital role in Filipino cooking, enhancing both the physical and nutritive quality of foods.
• 😀 Common functions of starches in cooking include thickening, gelling, binding, stabilizing, moisture retaining, coating, diluting, and adding color.
• 😀 Starches are used in a variety of Filipino dishes, such as sauces (e.g., lechon lumpia), soups (e.g., scaldo), and kakanin (e.g., sapinsapin, kochinta).
• 😀 Several common problems in starch cookery can arise, such as thinning of gel, weak gels, skin formation, scorching, raw starch flavor, syneresis, and runny textures.
• 😀 Thinning of gel occurs when acids (like lemon or vinegar) are added too early in the starch preparation process.
• 😀 A weak gel forms when there is too much liquid in proportion to starch, which can affect dishes like mahablanca.
• 😀 Skin formation is caused by water loss from starch and protein molecules near the surface, leading to a hardened layer.
• 😀 Overheating can lead to syneresis, where liquid separates from a gel due to the breakdown of a colloid system.
• 😀 When cooking cereals, it's important to use the right proportions of cereal, water, and salt, and to observe proper cooking time and temperature for best results.

Q & A

What are the main objectives of the lesson on starches and cereals?

The main objectives are to help students understand the sources and kinds of starches and cereals, identify ingredients for preparing various starch and cereal dishes, and learn about the functions of starches in Filipino dishes.

What are some common functions of starches in cooking?

Starches can be used for thickening sauces, gravies, fillings, and soups; gelling in food like kakanin; binding and filling meat products; stabilizing beverages and salad dressings; retaining moisture in cakes and candies; coating food for pastries and breads; diluting baking products like cupcakes; and adding color in dishes like lechon sauces.

How do starch molecules, such as amylose and amylopectin, affect food during cooking?

Amylose and amylopectin react and affect the food's stability, texture, and viscosity, which can influence the final quality of a dish.

What are some common problems encountered while cooking with starches?

Common problems include thinning of gel due to acid ingredients, weak gel from too much liquid, skin formation from water loss, scorching from high temperatures, raw starch flavor, syneresis (liquid separation), and a runny texture due to low solid content.

How can skin formation be avoided in starch cookery?

Skin formation can be avoided by preventing the loss of water from starch and protein molecules near the surface of the mixture, which is typically caused by overheating.

What causes syneresis in starch-based dishes, and how can it be prevented?

Syneresis is caused by overheating or improper handling of starch-based gels, leading to the separation of liquid. It can be prevented by controlling temperature and carefully monitoring cooking time.

What are the principles of cooking cereals to ensure quality?

Principles include using a double boiler or similar setup for controlled heating, observing the correct proportion of cereal, water, and salt, cooking at the appropriate temperature, following the prescribed cooking time, and serving the dish attractively.

Why is proper food plating important when serving cereals and starch dishes?

Proper food plating enhances the visual appeal and presentation of the dish, which is important for making the meal more inviting and enjoyable for the diner.

What role do starches play in improving the physical and nutritive quality of food?

Starches contribute to the texture, thickness, and structure of dishes, improving both their physical quality (like texture) and their nutritive value (such as providing energy).

What is the basic process for preparing pasta, according to the lesson?

Pasta is made from unleavened dough of wheat flour mixed with water or eggs, which is formed into sheets or other shapes, then cooked by boiling or baking. Sometimes rice flour or legumes are used as alternatives to wheat flour.