Tle 10 1St Prdcl

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the most important group offood crops in the world

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Cereal grains

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the second most abundant organic substance on Earth

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Starch

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the three most cultivated cereals in the world

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Rice, wheat and corn

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used for testing the tenderness of meat

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Blending fork

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used for scraping off mixtures of butter, sugar, and egg from the sides of the mixing bowl

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Rubber scraper

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used for handling hot foods

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Tongs

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used for measuring dry and liquid ingredients.

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Measuring cups

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used for measuring dryand liquidningredients which require a littleamount.

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Measuring spoon

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used for cooking meat and fish dishes with gravy and sauce.

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Sauce pan and pots

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usedfor cooking rice and other food

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Kettle and rice cooker

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used for tenderizing or cooking meat, chicken, And Other grains or legumes, such as mongo and white beans in lesser time.

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Pressure Cooker

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used for cooking food by steaming

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Steamer

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a plastic or metal container with a lid that is used for keeping dry products

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Canister

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3 sources of starch

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Cereal grains, legumes, roots and tubers

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3 common source of manufactured corn starch

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Tapioca, potato and corn

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are starches that have beenaltered physically or chemically

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Modified starch

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may be separated from grains and tubers by a process called wet milling

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Purified starch

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long chain-like molecule, sometimes called the linear fraction. fraction of starch contributes gelling characteristics to cooked and cooled starch mixtures

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Amylose

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rigid to a certain degree and holds a shape when molded.

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Gel

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has a highly branched, bushy type of structure, very different from the long, string-like molecules of amylose

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Amylopectin

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contributed by amylopectin

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Cohesion or thickening properties

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it is a tiny, organized units where in notably seeds and roots of molecules of starch are deposited.

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Granules

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a tightly packed stratified layers formed around a central spot in the granule, where in amylose and amylopectin molecules are placed together.

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Hilum

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a crystalline-like pattern usually formed during starch molecules processing.

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Maltese

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The resistance to flow; increase in thickness or consistency. When the newly gelatinized starch is stirred, more swollen granules break and more starch molecules spill causing increase in viscosity or thickness.

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Viscosity

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The sum of changes that occur in the first stages of heating starch granules in a moist environment

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Gelatinization

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is the process in which starch molecules, particularly the amylose fraction, re associate or bond together in an ordered structure after disruption by gelatinization; ultimately a crystalline order appears

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Retrogation

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Oozing of liquid from gel when cut and allowed to stand

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Syneresis

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It is the process of forming dextrin.

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Dextrinization

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are partially hydrolyzed starches that areprepared by dry roasting.

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Dextrins

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- Starches undergo____duringcookingorprocessing and during storage offood where a chemical reaction inwhich a molecular linkage is brokenand a molecule of water is utilized.

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Hydrolosis

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its ability to trap oils and fats, which absorb flavoring substances more efficiently.

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Flavor carriers

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This problem is usually encountered when using acid or acid ingredients such as lemon or vinegar

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Thinning of gel

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results if there is toomuch liquid in relation to the starch.

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Weak gel

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can be avoided by temperature control and constant stirring so the starch granules do not settle at the bottom of the cooking pan

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Scorching

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al dente or

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to the tooth

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Spaghetti

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Lasagna

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Vermicelli

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Macaroni

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Bavette

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Bigoli

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Conchiglie

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Barbine

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Ziti

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Pappardelle

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Fileja

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Fettucine

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Cavatelli

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Farfalle

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Rigatoni

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Rotelle

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Penne

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Torchio

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Gemelli

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Fussili

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Corzetti

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Acine de pepe

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Orzo

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Datalini

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Tagliatelle

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Cannelloni

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Ravioli

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Tortelli

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Canederli