1. LESSON 2: PREPARE
CEREALS AND STARCH

2. 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.

3. 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.

4. At the end of the module the learners are expected
to:
1.perform mise‘en place;
2.prepare starch and cereal dishes;
3.present starch and cereal dishes; and
4.store starch and cereal dishes.

5. LEARNING OUTCOME NO. 1
PERFORM MIS EN PLACE

6. Tools and Equipment Needed

7. IDENTIFY ME!

9. MIXING BOWL
-used when preparing
cake mixture, salads,
creams, and sauces

11. SIFTER
-used for separating coarse
particles of flour, sugar, baking
powder, and powdered
ingredients to retain finer
textures.

13. WIRE WHIP
-used for beating egg
whites, egg yolk, creams
and mayonnaise.

15. WOODEN SPOON
-used for mixing
creams, butter, and for
tossing salads.

17. SLOTTED SPOON
– used to separate solid
particles from soup; also for
stirring purposes, such as
making egg white fine in texture
for bird‘s nest soup

19. BLENDING FORK
– used for testing the
tenderness of meat, combining
big cuts and particles of meat
and vegetables, and for blending
other ingredients with flour.

21. RUBBER SCRAPER
– used for scraping off
mixtures of butter, sugar,
and egg from the sides of
the mixing bowl.

23. STRAINER
– used for separating
liquids from fine or solid
food particles, such as
coco cream from coconut
and tamarind extract.

25. TONGS
– used for handling
hot foods.

27. LIQUID MEASURING
CUPS – used for
measuring liquid
ingredients

29. MEASURING CUPS
– used for measuring dry
and liquid ingredients

31. MEASURING SPOON
– used for measuring dry
and liquid ingredients
which require a little
amount

33. SAUCE PANS AND
POTS
– used for cooking meat
and fish dishes with
gravy and sauce.

35. Kettle and rice cooker
– used for cooking
rice and other foods.

37. Pressure cooker
– used for tenderizing or
cooking meat, chicken, and
other grains or legumes, such
as mongo and white beans in
lesser time..

39. Double boiler
– used for preparing
sauces which easily get
scorched when cooked
directly on the stove.

41. Steamer
– used for cooking
food by steaming.

43. Colander
- a perforated bowl of varying
sizes made of stainless steel,
aluminum or plastic, used to
drain, wash, or cook
ingredients from liquid

45. Canister
- a plastic or metal
container with a lid that
is used for keeping dry
products

47. Butcher knife
– used for cutting,
sectioning, and
trimming raw meats

49. THANK YOU FOR LISTENING!

50. EVALUATION:

51. 1. It is used when preparing cake
mixture, salads, creams, and sauces.
A. Wire whip
B. Mixing bowl
C. Kettle
D. Canister

52. 2. It is used used for cutting, sectioning,
and trimming raw meats.
A. Butcher knife
B. Paring knife
C. Channel knife
D. Bread knife

53. 3. It is a a plastic or metal container
with a lid that is used for keeping dry
products
A. Canister
B. Colander
C. Steamer
D. Mixing bowl

54. 4. It is used for preparing sauces which
easily get scorched when cooked
directly on the stove.
A. Steamer
B. Double boiler
C. Rice cooker
D. Kettle

55. 5. It is used for measuring dry and
liquid ingredients which require a little
amount
A. Measuring spoon
B. Measuring Cup
C. Liquid Measuring Cup
D. Weighing scale