Quarter 1 Lesson 5 "Cereals and Grains"



Tools needed for cereal and starch preparations 



 


Cereals 

- Commonly known as grains
- Refers to the seeds of certain grasses like wheat, oats, corn, and rice. 
- All foods that are made out of grains called cereals like pasta, and corn starch. 








Starch

- Odorless, tasteless white substance 
- Main source of carbohydrates and play an important role in a healthy diet 
- Found widely in plant issues 
- Starchy foods gives us the energy we need to keep going each day
- Contains lots of fiber

Types of Starchy foods

Potatoes 

- These are great choice of  starchy food and a good source of energy fiber, vitamins and potassium. 

Bread

- A healthy choice to eat especially breads made up whole grains.

Rice

- It is an excellent source of starchy food, and a good value for money and give energy to the body. 

Pasta

- Another option to prepare your meal.

Potatoes

- Arrowroot Starch  
- Tapioca Starch 
- Potato Starch 
- Cassava Starch 
* Typically used as a thickener or stabilizers in food like soup and sauces. 

Methods or preparing rice and grains 

Rice Preparations

- Always wash the rice before cooking. Change the water at least 3x or until the water is clear. 

Absorption Method 

- In this method or preparing rice, you cook the rice with an equal or slightly greater volume of water then cooked over low heat until the rice has absorbed all of the water. 



 Pilaf Method 

- In this method, rice if sauteed first which gives additional flavour to the rice. It also helps keeps the grains separate and less sticky. 



Steamed and Simmered

- A specific ratio of liquid is combined with one part of grains (2-5:1) covered and gently brought to a simmer. 



Boiling Method  

- It is sometimes referred to as the "Pasta method" that produces tender grains of rice that completely separates and not sticky.


 


Porridge 

- It is prepared by boiling grains such as oatmeal and rice, simmered, in liquid until the grains swell and thickened the mixture. 



Risotto

- It is a method of cooking rice in Italy. It begins by sweating aromatics in fat, then rice is added and the liquid is added one ladle at a time. The dish is finished with butter and cheese. 



Pasta

- Pasta is a general name for a simple dough mixture made from wheat, flour and water. 

Al dente 

- Describes pasta or rice that is cooked to be firm to the bite.
- The term al dente comes from an Italian phrase which translates as "to the tooth." 

Different kinds of Pasta






Fettuccine is flatter, thicker, and wider than linguine.




Preparing Pasta according to its shape

  • Pasta shapes with holes or ridges - Perfect for chunkier sauce
  • Thin & Delicate pasta - Light thin sauce 
  • Thicker pasta sauce - Heavier sauces 
  • Very small pasta - Soup 

LESSON 5 

LEARNINGS : "I have learned the different kinds of grains, various ways to cook rice, different kinds of pasta and types of starchy food."


REFLECTIONS : This is important to my everyday life because I eat this everyday and I should know its differences so I would know what to buy and what to avoid."  
















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