Information Sheet For Cookery10

Information Sheet No.
1
Subject: Cookery Grade 9
Grade: 9 – Quarter 1 – Lesson 2– Prepare Cereals and Starch Dishes
The lesson deals with the study of the different factors affecting starch paste viscosity and
starch gel strength.
What will you learn?

This is a two-day lesson, which will continue the next day.
After reading this information sheet, you will be able to:
a. learn the different factors affecting starch paste viscosity and
starch gel strength
b. identify the terms connected with these factors.
Definition of terms:
Viscosity – the state of being thick, sticky
Amylopectin – the major component of starch
Dispersion – the action or process of distributing things
Factors Affecting Starch Paste Viscosity and Starch Gel Strength
 Stress or other factor. Stirring Amount and Type. This is a gelatinized corn starch
dispersion that is likely to break; the granules broke apart due to stirring.
 Kind and Amount of Starch. Certain type of starch will influence the characteristics of the
starch paste viscosity and gel strength. Generally speaking, with "native starches" the
greater the amount of amylopectin the more viscous the starch paste, whereas, the greater
the amount of amylase, the firmer the gel is (greater the gel strength).
 Heating rate. The faster starch-water dispersion is heated; the thicker it will be at the
identical endpoint temperature.
Task Sheet No. 1

Performance Standard:
The learners independently prepare and cook cereals and starch dishes.
Objective: Identify the terms involved in this lesson.
Direction: Choose the letter of the best answer and write it on the line provided.
____ 1. What makes the corn starch granules break apart?

a. boiling b. chopping c. stirring
____ 2. It is a factor that affects faster starch-water dispersion.
a. amount of starch b. heating rate c. stirring
____ 3. What makes the starch more viscous?
a. amylase b. amylopectin c. corn
____ 4. It is the action of distributing things.
a. boiling b. dispersion c. stirring
____ 5. It is the major component of starch.
____ 6. What makes firmer gel in starch cookery?
____ 7. It is the state of being thick or sticky.
a. heat resistance b. cooling action c. viscosity
____ 8. What influences the characteristics of the starch paste viscosity?
and gel strength?
a. heating rate b. kind and amount of Starch c. Stress
Thank you for reading the information sheet and answering the task sheet.
Have a good day! Keep safe!

Information Sheet No. 2
The lesson deals with the study of the different factors affecting starch paste viscosity and
starch gel strength.

a. learn the different factors affecting starch paste viscosity and
starch gel strength
Micelles – a group of molecules that is found in a certain solution
Syneresis – the contraction of a gel accompanied by the separating out of liquid
Gelatinization – the process where starch and water are subjected to heat
causing the starch granules to swell
Factors Affecting Starch Paste Viscosity and Starch Gel Strength
 Endpoint Temperature
 Incompletely gelatinized starch will not attain optimum starch paste viscosity or
gel strength.
 Over gelatinization results in decreased starch paste viscosity and gel strength.
 Cooling and storage conditions

 If cooled too fast, the amylase will not have time to form
 If cooled too slowly, the liquid portion will not be trapped in the micelles.
In both instances there will be weeping and syneresis
 Ingredients added
 Dextrin – a pale powder obtained from starch, used mainly as an adhesive.
 Sugar will delay or inhibit gelatinization of starch.
 Starch pudding with excess sugar will be less viscous or form less firm gel.
 A cake may collapse as the structural contribution of starch is delayed or inhibited.
 Decreased starch paste viscosity and gel strength because the sugar added to water
won‘t be available for gelatinization. The kind of sugar used also affect viscosity.
 Fat and surfactants, will serve to ―waterproof the starch granules so that water
will not penetrate as readily during the gelatinization process.
Task Sheet No. 2

Objective: Analyse each sentence and determine if it true or false.
Direction: Answer with true or false. Write your answer on the blank.
____ 1. Over gelatinization results in decreased starch paste viscosity

and gel strength.
____ 2. The kind of salt used affect viscosity.
____ 3. Dextrinization is the process where starch and water are subjected
to heat causing the starch granules to swell.
____ 4. Dextrin is used mainly as an adhesive.
____ 5. Starch pudding with excess sugar will be more viscous or form more firm gel.
____ 6. Incompletely gelatinized starch will not attain optimum starch paste viscosity or
gel strength.
____ 7. A cake becomes firm as the structural contribution of starch is delayed.
____ 8. Micelles is a group of sugar that is found in a certain solution.
____ 9. If starch paste is cooled too slowly, the liquid portion will not be trapped
in the micelles.
____ 10. Completely gelatinized starch will attain optimum starch paste viscosity or
gel strength.

The lesson deals with the study of the functions of starch and application in Filipino dishes.

a. learn the functions of starch
b. learn the type of food preparation that uses starch
c. learn the Filipino recipes which has starch as one of the ingredient
Binding – the action of fastening or holding together
Filling – the act of stuffing or putting something inside to fill a space
Stabilizing – the act of holding it firmly
Diluent – refers to any liquid substance that is mixed to reduce its viscosity and
increase flow rate
Functions of Starch Type of Food Preparation Recipes

Thickening Sauces, Gravies, Pie fillings Sauces: Sweet sour, lechon,
and soups lumpia, kare-kare, palabok
Pie filling: mango, buko,
apple, pineapple Soups:
Arrozcaldo, cream soups.
Binding and filling Puddings, kakanin Bread pudding, majaBlanca,
sapin-sapin, kutchinta,
cassava bibingka
Binding and filling Meat loaves and meat Luncheon meat, hot dogs,
emulsions Vienna sausage, chicken
nuggets, chicken balls,
Ukoy, tempura
Stabilizing Beverage, syrup, salad Chocolate drinks, fruits
dressing drinks, yogurt drinks,
cooked dressings
Moisture retaining Cake fillings, candies Cake rolls, cream fillings
Coating or ducting Breads, confectionery, Pan de sal, Biscuits, candies,

pastries espasol
Diluent Baking powder Cupcake
Coloring Toasts, bread crumbs Polvoron, Lechon sauce,

Kare-kare sauce, breadings
Task Sheet No. 3

Objective: Identify the function of starch in the different types of food preparation.
Direction: Fill out the table with at least two examples.
Functions of starch Type of food preparation Recipe
1. Moisture retaining
2. Binding and filling
3. Coloring
4. Thickening
5. Stabilizing
6. Diluent
7. Coating or ducting

The lesson deals with the study on the guidelines on proper and safe handling of food
a. learn the guidelines on proper and safe handling of food
1. by food handlers
2. in kitchen facilities
3. during food preparation and cooking
4. in safe temperatures
Guidelines on proper and safe handling of food

1. Food handlers
 Observe proper hand washing technique
 Wear complete cooking outfit
 Observe personal hygiene at all times.
 Avoid handling food if you are sick.
2. Kitchen facilities
 Use separate equipment and utensils for handling raw foods
 Clean thoroughly the cutting-boards and work areas, sanitize completely all kitchen tools,
utensils and equipment
 Protect the kitchen areas and food from insects, pests and other animals
 Repair immediately broken but still serviceable kitchen tools, utensils and equipment
 Provide for adequate space and proper ventilation
 Provide garbage for proper waste disposal
3. Food Preparation and Cooking
 Check expiry dates of food commodities
 Cover the food properly.
 Practice segregation of materials
 Store food properly
4. Safe temperature
 Do not leave cooked food at room temperature for more than two hours
 Refrigerate promptly all cooked and perishable food
 Do not store food too long even in the refrigerator.
 Thaw food inside the refrigerator, not at room temperature.
 Reheat cooked food thoroughly to 700C/1650 F within two hours
Task Sheet No. 4

Objective: Enumerate the guidelines on proper and safe handling of food

1. by food handlers
2. in kitchen facilities
3. during food preparation and cooking
4. in safe temperatures
Direction: Enumerate at least three guidelines on proper and safe handling of food
under the correct column.
Food handlers Kitchen facilities Food preparation Safe temperature

and cooking
1. 1. 1. 1.
2. 2. 2. 2.
3. 3. 3. 3.

Information Sheet For Cookery10

Uploaded by

Copyright:

Available Formats

Information Sheet For Cookery10

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Information Sheet For Cookery10

Uploaded by

Copyright:

Available Formats

Information Sheet No.

What will you learn?

Factors Affecting Starch Paste Viscosity and Starch Gel Strength

Subject: Cookery Grade 9

____ 1. What makes the corn starch granules break apart?

Have a good day! Keep safe!

What will you learn?

Factors Affecting Starch Paste Viscosity and Starch Gel Strength

 Cooling and storage conditions

Subject: Cookery Grade 9

____ 1. Over gelatinization results in decreased starch paste viscosity

Have a good day! Keep safe!

What will you learn?

Functions of Starch Type of Food Preparation Recipes

Coating or ducting Breads, confectionery, Pan de sal, Biscuits, candies,

Coloring Toasts, bread crumbs Polvoron, Lechon sauce,

Subject: Cookery Grade 9

Direction: Fill out the table with at least two examples.

Functions of starch Type of food preparation Recipe

2. Binding and filling

Have a good day! Keep safe!

Guidelines on proper and safe handling of food

Subject: Cookery Grade 9

Objective: Enumerate the guidelines on proper and safe handling of food

Food handlers Kitchen facilities Food preparation Safe temperature

Have a good day! Keep safe!

You might also like

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.