CEREALS AND

STARCH
 CEREALS
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.
 THREE MOST
CULTEVATED IN THE
WORLD
RICE
WHEAT
CORN
 STARCH
Starch is the second most
abundant organic substance
on earth. It is found in all
form of leafy green plants,
located in the roots, fruits
and grains.
 TOOLS AND
EQUIPMENT NEEDED
The success of cooking
starch and cereals dishes
depends on the proper tools
and equipment used in the
preparation of food. The
preparation of starch and
cereals dishes requires the
various tools and equipment
below. Each tool must be
according to its function.
 1. Mixing Bowl

Used when preparing cake mixture, salad,

creams, and sauces.
 SIFTER
 Used for separating coarse particles of flour,
sugar baking powder, and powdered
ingredients to retain finer texture.
 WIRE WHIP
USED FOR BEATING EGG WHITES
,EGG YOLK CREAMS AND
MAYONNAISE.
 WOODEN SPOON
USED FOR MIXING CREAMS
BUTTER AND FOR TOSSING
SALADS.
 SLOTTED SPOON
 USEDTO SEPARATE SOLID PARTICLES
FROM SOUP; ALSO FOR STIRRING
PURPOSE, SUCH AS MAKING EGG
WHITE FINE IN TEXTURE FOR BIRD’S
NEST SOUP AND MOCK NIDO SOUP.
 BLENDING FORK
 USEDFOR TESTING THE
TENDERNESS OF MEAT,
COMBINING BIG CUTS AND
PARTICLES OF MEAT AND
VEGETABLE, AND FOR BLENDING
OTHER INGREDIENTS WITH
FLOUR.
 RUBBER SCRAPER
 USED FOR SCRAPING OFF MIXTURES OF BUTTER , SUGAR, AND
EGG FROM THE SIDE OF MIXING BOWL.
 STRAINER
 USEDFOR SEPARATING LIQUIDS FROM
FINE OR SOLID FOOD PARTICLES SUCH
AS COCO CREAM FROM COCONUT ANG
TAMARIND EXTRACT.
 TONGS
USED FOR HANDLING HOT
FOOD
MEASURING CUP
USEDFOR MEASURING DRY
AND LIQUID INGREDIENTS
MEASURING SPOON
USED FOR MEASURING DRY AND LIQUID
INGREDIENTS WHICH REQUIRE A LITTLE AMOUNT
 SAUCE PAN AND POTS

USEDFOR COOKING MEAT

AND FISH DISHES WITH
GRAVY AND SAUCE
 KETTLE ANG RICE COOKER
USED
FOR COOKING RICE AND
OTHER FOOD
 PRESSURE COOKER
 USEDFOR TENDERIZING OR COOKING
MEAT, CHICKEN AND OTHER GRAINS
OR LEGUMES, SUCH AS MONGO ANG
WHITE BEANS IN LESSER TIME
 DOUBLE BOILER
USED FOR PREPARING
SAUCES WHICH EASILY GET
SCORCHED WHEN COOK
DIRECTLY IN STOVE
 STEAMER
USEDFOR COOKING FOOD BY
STEAMING
 COLANDER
APERFORAMATED BOWL OF
VARYING SIZES MADE OF
STAINLESS STEEL, ALUMINUN
OR PLASTIC, USED DRAIN ,
WASH OR COOK INGREDIENTS
FROM LIQUID
 CANISTER
APLASTIC OR METAL
CONTAINER WITH A LID THAT
IS USED FOR KEEPING DRY
PRODUCTS
 BUTCHER KNIFE
USEDFOR CUTTING
SECTIONING AND TRIMMING
RAW MEATS
 CHANNEL KNIFE
A
SMALL HAND TOOL USED
GENERALLY IN DECORATIVE
WORKS SUCH AS MAKING
GARNISHES