Welcome to the COOKERY Grade 10 Alternative Delivery Mode (ADM) Module on Prepare Eggs, Cereals and Starch Dishes! This module was collaboratively designed, developed and reviewed by educators both from public and private institutions to assist you, the teacher or facilitator in helping the learners meet the standards set by the K to 12 Curriculum while overcoming their personal, social, and economic constraints in schooling. This learning resource hopes to engage the learners into guided and independent learning activities at their own pace and time. Furthermore, this also aims to help learners acquire the needed 21st century skills while taking into consideration their needs and circumstances. In addition to the material in the main text, you will also see this box in the body of the module:

1. ◦ Determine the sources and kinds of
starch and cereals◦

2. ◦ Determine the sources and
kinds of starch and cereals ◦

3. Guess the word based on the given definition
in each number. Write the missing
letters of the word inside the letter blocks
below the definition.

4. 1.It is a long chain-like molecule, sometimes called the linear
fraction, and is produced by linking together 500 to 2, 000
glucose molecules
___M___L___ ___ E
2. It is polysaccharide made up of hundreds or even
thousands of glucose molecules joined together.
S___A R __ H
3. The sum of changes that occur in the first stages of heating
starch granules in a moist environment which includes
swelling of granules as water is absorbed and disruption of the
organized granule structure.
G____L A ___ I___ ____ Z A ___ I ___ N

5. Cereals are usually starchy pods or grains. Cereal grains
are the most important group of food crops in the world
named after the Roman goddess of harvest, Ceres. Rice,
wheat and corn are the three most cultivated cereals in
the world. Starch on the other hand, exists in nature as
the main component of cereals and tubers. In
manufactured and processed foods, it plays an obvious
role in achieving the desired viscosity in such products as
cornstarch pudding, sauces, pie fillings, and gravies.

7. Starch is 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. Many of the food
staples of man throughout the world are basically starchy
foods, such as rice, corn, cassava, wheat, potato and
others. Starch is the source of up to 80% of calories
worldwide. Besides this significant role, starches have
been used in food manufacture, cosmetics,
pharmaceuticals, textiles, paper, construction materials,
and other industries.

8. Sources
of Starch

9. Cereal Grains
Commonly referred to as cereals. These are
the edible seeds of specific grasses belonging to
the Poaceae (AKA Gramineae) Family.
Corn (
Maize)
Wheat
Rice
Sorghum
Oats

10. Legumes
Also called pods. These are fruits of
plants in the pea family (Fabaceae).
Black
Beans
Chickpeas
or
Garbanzo
Black-eyed
Peas
Pinto
Beans
Green Peas
Lima
Beans
Adzuki
Beans
Navy
Beans
Mung
Beans
Lentils

11. Roots &Tubers
Refers to types of farm crops that are grown for
their modified, thickened root or stem which
generally develop underground.
Sweet
Potatoes
Potatoes
Arrowroot
Cassava

12. Classification
of Starch

13. Native or Natural Starch
Native starches are basically pure forms
of starch. They can be obtained from
sources such as corn, wheat, potato,
rice, cassava and tapioca.

14. Modified Starch
Modified starches are plant-based
ingredients/additives used in food,
derived from cereals and tubers.

15. Purified Starch
Purified starch may be separated
from grains and tubers by a
process called wet milling. This
procedure employs various
techniques of grinding,
screening, and centrifuging to
separate the starch from fiber,
oil and protein.

16. Starch
Composition
& Structure

17. Composition of Starch
Potato Cassava Wheat Cornstarch
Moisture, % 19 13 13
Ash, % 0.4 0.2 0.2
Protein, % 0.06 0.1 0.4
Lipid, % 0.05 0.1 0.8
Phosphorus,% 0.08 0.01 0.06
Amylose, & 21 17 28
Micrograph

18. The Starch Molecule
Starch is a polysaccharide made up of
hundreds or even thousands of glucose
molecules joined together.

19. The Starch Molecule
The molecules of
starch are of two
general types,
called fractions:
Amylose and
Amylopectin.

20. Amylose
Amylose is a long chain-like molecule, sometimes called
the linear fraction, and is produced by linking together
500 to 2,000 glucose molecules. The amylose fraction of
starch contributes gelling characteristics when cooked
and cooled.

21. Amylopectin
Amylopectin has a highly branched, bushy type of structure,
very different from the long, string-like molecules of amylose.
Cohesion or thickening properties are contributed by
amylopectin when a starch mixture is cooked in the presence
of water, but this fraction does not produce a gel.

22. On a ¼ sheet of paper, identify
the 3 sources of starches and
give at least 2 examples for of
each source.

23. FACT OR BLUFF
Direction: Write FACT if the statement is one of the health
benefits of cereals and BLUFF if not.
____________1. It helps in lowering the blood pressure.
____________2. Consuming enough fiber per meal can reduce
the risk of heart blockages.
____________3. The primary role of carbohydrates is to supply
calories to all cells in the body.
___________4. The human body requires proteins to build
muscles and tissues.
___________5. Look for a cereal that contains about 20 percent
of your B-vitamin RDA.

24. Starch
Properties
&
Reactions

25. Gelatinization
The sum of changes that occur in the first stages
of heating granules in a moist environment. This
includes swelling of granules as water is absorbed
and the disruption of the organized granule
structure. Starch gelatinizes when heated in a
liquid; producing a thickened liquid.

26. Viscosity
The resistance to flow; increased 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.

27. Retrogadation
Gelatinized starch, when cooled for a
long period (hours or days), will thicken
(or gel) and rearrange itself again to a
more crystalline structure; this process
is called retrogradation.

28. Syneresis
The oozing of liquid from gel
when cut and allowed to
stand; sometimes called
weeping.

29. Dextrinization
The process of forming dextrin—the
partially hydrolyzed starches that are
prepared by dry roasting. It is achieved
by toasting flour for polvoron, rice flour
for kare-kare, and bread slices for
breakfast.

30. Hydrolysis
Starches undergo hydrolysis during
cooking or processing and during
storage of food where a chemical
reaction in which a molecular
linkage is broken and a molecule of
water is utilized.

31. Functional Properties of
✔ As thickeners in gravies, sauces and pudding
✔ As colloidal stabilizers
✔ As moisture retainer
✔ As gelling agents
✔ As binders
✔ As packaging material (cornstarch packaging)
✔ As flavor carriers (it traps oil and fats)
Starches

32. Nutritional
Significance

33. Nutritive Value
Cereals contain:
✔ Carbohydrates
✔ Protein
✔ Fat
✔ Vitamins and minerals
✔ Water
✔ Cellulose or roughage

34. Nutritive Value
Pasta contains:
✔ Water
✔ Protein
✔ Fat
✔ Carbon
✔ Calcium
✔ Phosphorous
✔ Iron
✔ Thiamin
✔ Riboflavin
✔ Niacin

35. Direction: In the plate write the nutrients found in cereals
and in the box write the benefits of each nutrient.

36. Thank
You