Comprehensive Guide to Cereals and Starches in Food Science

[Music] hello those students listen to me let the start of the early

the subject that brings out the best in everybody and it includes you and me agricultural ict

industrial arts h.e all these components will help you to get ready so you could reach your goals

and dreams let them start a tle let the study come with me

all of the knowledge and all of the skills will help you to be life ready we'll help you to be life ready

[Music] good day students it's another awesome time to learn new things this is sir ike

and welcome to our virtual ple class lord true source of light and wisdom

give me a keen sense of understanding our attentive memory and the capacity to grasp things

correctly grant me the grace to be refined in my action

and the skills to express myself with thoroughness and clarity be with me at the start of my work

guide its progress and bring it to success amen

before we move forward make sure that you have all the materials that you need for our days lesson

you can play and pause this video if you need more time answering the activities before we start our new lesson let's

have a short recap of the discussion last meeting direction

identify the following questions about the simple ways to present a food number one

it refers to its visual composition on the plate it is also the state of readiness to be

eaten [Music] if your answer is presentation

you are correct [Music] number two

this is an item that is used as a decorations to enhance the presentation of any dish

[Music] you're right if your answer is garnish and number three

it is an art of presenting food in an attractive way [Music]

you are correct if your answer is plating [Music]

now get ready for a simple game called jigsaw puzzle all you need to do is to guess the

hidden picture behind the jigsaw puzzle pieces are you ready

let's start [Music] number one

what do you think is the hidden picture behind this jigsaw puzzle pieces [Music]

the correct answer is rice [Music]

try to look at these puzzle pieces what do you think is the correct answer you got it right if your answer is weird

[Music] how about this one can you guess the hidden picture behind

this [Music] good job

the correct answer is corn let's try this one what do you think is the answer

[Music] if your answer is potato then you are correct

try to look at this one what do you think is the right answer [Music]

if your answer is sweet potato you're doing great and lastly

try to guess this one if your answer is casaba you are excellent

great job based on the pictures that you have revealed

what do you think is their connection on our lesson if your answers sum up involving grains

and starches then you got it right today we will be dealing about

cereals and starches at the end of this video lesson you are expected to

identify the kinds and sources of serious and starches appreciate the importance of knowing the

kinds of cereals and starches and list down dishes that contains cereals and starches

as we begin let's try to check your prior knowledge listen carefully and try to find out the

correct answers [Music] number one

what are the parts of plants that store most starch is it a

roots leaves and seeds b seeds roots and leaves

letter c seeds roots and tubers or letter d

tubers seeds and leaves [Music] the right answer is letter c

seeds flutes and tubers number two a classification of starch that refers

to the starches as originally derived from its plant source is it a native starch

b modified starch c

purified starch or letter d rice starch if your answer is letter a

native starch then you are correct number three what classification of starch that have

been altered basically or chemically is it a modified starch b

native or natural starch letter c process starch or letter d purified

starch [Music] the correct answer is letter a modified

starch number four what is the plant source for tapioca

is it a cassava b corn [Music]

potato or letter d rice

[Music] you got it right if your answer is letter a cassava

number five corn with rice grain

sorghum and oats are classified as what is it a cereal grains b legumes

c roots or d

tubers [Music] the right answer is letter a

cereal grains job well done to jumpstart our discussion

let us first define terms which will appear and may bring conclusion words to define are

tubers amylose cohesion

and viscosity now let us define the word tuber it is the swollen underground stem of

particular types of plants amilus means a component of starch

characterized by its straight chains of glucose units [Music]

next is the word cohesion it refers to the sticking together of particles of the same substance

[Music] and lastly the word viscosity it is the state of being thick

sticky and semi-fluid inconsistency due to internal friction

i think you are all set so let's begin let us define first the word series it

is any grain or starchy pod that is used as food the most cultivated cereals in the world

are rice with and corn

seeds roots and tubers are the parts of the plants where starches are mostly stored

the most common sources of food starch are cereal grains legumes

and roots or tubers now here are the examples of cereal grains

we have corn rice wheat

sorghum and oats [Music]

and these are the examples of legumes we have black eyed peas chickpeas

beans and lentils [Music] and the examples of fruits and tubers

are potato sweet potato arrowroot

and cassava food starches depends on its sources and these are

native or natural starches modified starches beautified starches

and waxy starches first we have native or natural starches originally derived from its plant source

and it is made up of two molecules amylose that contributes jelly or gelatinization characteristics

to cook and cold starch mixtures and amigo pectin that contributes cohesion

viscosity or thickening properties when a starch mixture is cooked in the presence of water

next we have modified starches our starches that have been altered basically or chemically to modify one or

more of its key chemicals and or physical property the third one is called purified

starches 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 and lastly we have waxy starches

derived from some natural strains of barley corn rice and sorghum there is an absence of amylose on it

that makes it less thick and do not produce gel forming properties [Music]

serious comes from end grains are very valuable and can contribute a great deal to our health

cereal processed foods that can be included in our daily food servings are cool grain cereals and rich cereal and

restored cereal whole grain cereal contains natural proportions of grain

germ and endosperm [Music] next we have restored cereal

our excellent sources of thiamin niacin riboflavin and iron and we have enriched cereal

is made from either the entire grain or portions of one or more grains to which there have been added sufficient amounts

of thiamin niacin and iron to attain the accepted whole grain levels of these three nutrients found in the original

grain from which the cereal is prepared [Music] noodles and pasta which is basically

starchy food has its physiological function that depends on its starch and other constituents

it may contain other fiber and some proteins and fat as well dried noodles and pasta that are usually

used in preparing starch in cereal dishes are macaroni mickey spaghetti chicken mummy vancity

to check if you really understand our lesson let's try to answer this activity

give the examples of foods according to its source of starch based on our lesson

what do you think are the examples of cereal grains [Music]

you are amazing if your answers are rice corn with sorghum and oats how about the examples of legumes

can you enumerate them [Music] very nice if your answers are black eyed

peas beans chickpeas and lentils and how about the examples of roots and tubers

[Music] excellent if your answers are sweet potato potato arrowroot and cassava

job well done to sum it up why do you think is it important to know

the kinds and sources of starches knowing the kinds and sources of cereals and starches can enable one to be aware

and knowledgeable of its role and benefits in our daily life let's try to deepen your knowledge by

doing this activity it is entitled shoot in can

[Music] directions group the following food according to

its source of starch classify them according to cereal grains legumes or roots or tuvers inside each

open tin can [Music] for your performance output

list down dishes that contains cereals and starches create a menu board consisting

of dishes that contain cereals and starches for breakfast lunch and snacks

here are the criteria for scoring rubrics for your output on a clean sheet of paper

answer the following [Music] number one

what are the parts of plants that store most starch is it a

roots leaves and seeds bee seeds roots and leaves

letter c seeds roots and tubers or letter d

tubers seeds and leaves [Music] number two

a classification of starch that refers to the starches as originally derived from its plant source

is it a native starch b modified starch c

purified starch or letter d rice starch number three

what classification of starch that have been altered basically or chemically is it a modified starch

b native or natural starch letter c

process starch or letter d purified starch [Music]

number four what is the plant source for tapioca is it a cassava

b corn c potato or letter d rice

[Music] number five corn wheat

rice grain sorghum and oats are classified as what is it a cereal grains

b legumes c

roots or d tubers let us see how far you have learned from

this lesson to show your understanding i want you to answer the following

questions [Music] number one

what have you learned about sirius and starches [Music]

and number two what knowledge can you share with your family and friends about the lessons

discussed [Music] that's all for today i hope you learned

something see you on our next video lesson [Music]

you