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Chapter 14, Pages 263-264 By: Mohammad Pakbin Elijah Narbaez.

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Presentation on theme: "Chapter 14, Pages 263-264 By: Mohammad Pakbin Elijah Narbaez."— Presentation transcript:

1 Chapter 14, Pages By: Mohammad Pakbin Elijah Narbaez

2 Preparing Cooked Breakfast Cereals Whole grain cereals will cook more quickly if you soak them to soften them. All the cereal particles must have equal contact with the water and heat so the starch granules can swell uniformly. Stir the cereal with fork when adding it to the boiling water. Cook until it thickens and absorbs all the water Cook cereals should be free of lumps.

3 Preparing RICE!!! The goal is to obtain tender kernels that hold their shape. Cook rice over direct heat or in an oven. Brown rice takes 2x as long to cook unless you soak it first. Precooked or instant rice cooks in a short time. When the rice has absorbs all the liquid, it is ready to be served.

4 Preparing PASTA products To cook macaroni, spaghetti, and other kinds of pasta, bring water to a boil. Requires more water than other cereal products so it can move freely as it cooks. Add pasta gradually to oil AND water Pasta will double in size Simmer the pasta until tender then drain it.

5 Microwaving Cereal Products Cereals, rice, and pasta do not microwave must faster than they cook conventionally. Less likely to stick and burn. Prepare and serve in same dish. Serve pasta right after microwaving so its HOT. Quick cooking rather than conventional products is what happens when you microwave.

6 Page 265, No. 1 Describe the 3 parts of a kernel of grain. – The Bran: the outer protective covering of the kernel. Good source of vitamins and fiber. – The Endosperm: makes up the largest part of the kernel. Contains most of the starch and protein but few minerals and metal fiber. – Germ: the reproductive part of the plant. Rich in vitamins, minerals, proteins, and fats. Makes up the Smallest part of the kernel.

7 Whole Kernel

8 Vitamins Whole grain cereals contribute important amounts of b vitamins, iron, magnesium, and zinc. Lisa Xiong, Cindy Piña, & Michelle Martinez

9 Starches Most cooks use starches as thickening agents Granular starch is completely insoluble in cold water. Both dry and moist affect starch. Dry heat causes starch to become soluble and lose some of its thickening power. Dry heat also causes color and flavor changes. The process at which the starch mixture becomes thicker until it reaches a maximum thickness is called gelatinization. The leakage of a liquid from a gel is syneresis. Syneresis, in chemistry, is the extraction of a liquid from a gel, as when lymph drains from a contracting clot of blood. Another example of syneresis is the collection of whey on the surface of yogurt.extractionliquidgellymphclotbloodwhey yogurt

10 Factors Affecting Starch-Thickened The outcome of the mixture is affected by the temperature, time, agitation, and mixing method used when cooking with starch. –The temperature must be warm enough to make the starch molecules swell uniformly. –The time needed for gelatinization depends on the type of starch and cooking temperature. –The amount of agitation a starch mixture receives can affect its texture. –A recipe will tell you which mixing method to use when adding starch to a hot liquid. Separating starch granules techniques: –Coating with fat –Combining with sugar –Mixing with a cold liquid to form a paste

11 Sources Information received from: Nutrition book Student powerpoints


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