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TLE (Cookery) 10 - Preparing and Cooking Starch Dishes (1st Q)

The document provides an overview of starch, its properties, classifications, and various uses in food and other industries. It explains the process of gelatinization, the functional properties of starches, and compares starch with flour. Additionally, it lists different types of pasta and their culinary applications.

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7 views6 pages

TLE (Cookery) 10 - Preparing and Cooking Starch Dishes (1st Q)

The document provides an overview of starch, its properties, classifications, and various uses in food and other industries. It explains the process of gelatinization, the functional properties of starches, and compares starch with flour. Additionally, it lists different types of pasta and their culinary applications.

Uploaded by

aeon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Preparing and Cooking Starch Dishes

Definition of Terms:

Starch

●​ nutrient carbohydrates found notably in corn, potatoes, wheat and rice


●​ commonly prepared as a whole tasteless powder.

Viscosity

●​ measures the resistance of a fluid which is being deformed by tensile stress

Gel

●​ jelly-like mixture formed when the particles of a colloidal become relatively large.

Gelatinization

●​ a point when jelly is form.

Amorphous

●​ lacking definite organization or form

Birefringence

●​ defined as double refraction of light in a transparent


molecularly order material.

Starch

●​ Is the main component of cereals and tubers


o​ It plays an important role in achieving the desired viscosity in manufactured and
processed foods
o​ like corn starch pudding, sauces, pie filling and gravies.
●​ It is the source of up to 80% of calories worldwide

Starch Properties and Reactions

Gelatinization

Native starch granules are insoluble solids when suspended in water.

Viscosity

Swollen granules break and more starch molecules spill causing increase in viscosity or thickness.

Starchy Foods
●​ Rice
●​ Cassava
●​ Potatoes
●​ Corn
●​ Wheat

Classification of Starch

Native or Natural Starch refers to the starches as originally derived from its plant source.

Modified Starches are starches that have been altered physically or chemically, to modify one or more of
its key chemicals and/or physical property.

●​ They are gluten free

Uses:

1.​ It is mainly used as a dusting powder.


2.​ As a Pharmaceutical aid.
3.​ Used as an antidote for iodine poisoning.
4.​ Source of Food-nutrition.
5.​ Protective and demulcent.
6.​ In paper-sizing and textile industry and in laundry practice etc.
7.​ It is the starting product form which liquid glucose, dextrose, dextrin are made.
8.​ Acts as a basis for identification of drugs in Pharmacognosy.
9.​ It is also used as a tablet disintegrating agent and diluents.

Different sweeteners added to starch gel preparation

1.​ honey
2.​ molasses
3.​ panutsa or granulated sugar

Functional Properties of Starches

1.​ Thickeners in gravies, sauces and pudding. It absorbs water and become a gel when cooked.
2.​ Colloidal stabilizers
3.​ Moisture retainer
4.​ Gel forming agents
5.​ Binders
6.​ Package
7.​ Flavor carriers
Nutrients contain:

Water​ ​ Protein​​ Fat

Carbon​​ Calcium​​ Phosphorous

Iron​ ​ Thiamin​Riboflavin​ Niacin

Starch vs Flour

●​ FLOUR
o​ Contains starch
o​ In each cell of flour you will see a granule of starch surrounded by glassy looking protein.

Semolina Flour

It's considered a high-prote in flour and it also packs higher concentrations of minerals like iron, zinc,
potassium and phosphorus. It's rich in protein, fiber, and B vitamins

●​ 100 grams
o​ Calories –360
o​ Total carbs –24%
o​ Protein –26%

Pasta

●​ Acinidi Pepe
o​ (“Peppercorn”)
Acinidi Pepeis perfect to use in
soup recipes.
●​ Angel Hair
o​ Long, thin noodle with a round shape.
o​ It resembles spaghetti
●​ Bucatini
o​ This straw-like p asta is shaped like
thick Spaghetti but is hollow in the center.
o​ It can be baked in casseroles or stir-fried in dishes.
●​ Cavatappi (“Corkscrew”)
o​ The spiral locks-in the flavor
o​ Great when used in pasta salads.​
​

●​ Conchiglie
o​ soups
o​ base for salad
●​ Elbow Macaroni
o​ can be topped with any sauce, baked, or put in soups, salads
and stir-fry dishes
o​ used to make Macaroni and Cheese
●​ Ditalini
o​ Little Thimbles
o​ Can be used as the base of any dish. Bake it, stir it into
soups, or create great salads and stir-fry dishes.
●​ Egg Noodles
o​ From “Nudel,” German meaning paste with egg
o​ It can be baked, tossed in soups or salads, or topped with
cream, tomato, cheese or meat sauces.
●​ Farfalle (
o​ “Butterflies” or Bow Ties
o​ salad or soup recipes.
●​ Farfalline
o​ a small version of the bow tie or butterfly shaped pasta.
o​ Bake it, stir it into soups, or create great salads and stir-fry
dishes.
●​ Fettuccine
o​ this thick ribbon-like pasta is often paired with thick
meat-based sauces.
o​ Fettuccine Alfredo sauce.
●​ Fusilli
o​ “Twisted Spaghetti”
o​ Spiraled shape can be topped with any sauce,
broken in half and added to soups, or turned into a
beautiful salad.
o​ Also bakes well in casseroles.
o​ Gemelli
o​ “Twins”
o​ Pairs nicely with meat, cream, seafood and
vegetable sauces.
●​ Gigli
o​ “Lilies” is a fluted edge piece of pasta that has been
rolled into a coneshapedflower.
o​ Perfect for heavier sauces, like cheese, meat and
tomato or it is a perfect addition to a number of
casseroles.​
​

●​ Linguine
o​ “Little Tongues”
o​ A great shape to complement a variety of sauces.
o​ Also a good choice for salads and stir-fry dishes.
●​ Mafalda
o​ Flat wide ribbon pasta is said to be similar in shape
to the lasagne noodle but with a slightly narrower in
size.
o​ The pasta comes in both short and long lengths.
●​ Orecchiette
o​ “Little Ears”
o​ Commonly served with thick, chunky sauces or in
pasta salads.​

●​ Penne
o​ “Quills” or “Feathers”
o​ Complement virtually every sauce and are
exceptional when paired with a chunky sauce.
o​ These shapes are great for baking dishes.
●​ Riccioli
o​ “Curl”
o​ Riccioli’s twisted shape holds bits of meat,
vegetables and cheese
o​ Salads, baked casseroles, or stir-fry meals.
●​ Rotelle
o​ “Little Wheels”
o​ Cartwheel is not a classic Italian shape, but due
to the variety of color and entertaining shape
they are a crowd favorite.
o​ The spokes of the wheels are good for capturing flavor, these shapes are easy to pair.
●​ Rigatoni
o​ “Large Grooved”
o​ Ridges and holes are perfect with any sauce, from
cream or cheese to the chunkiest meat sauces.
●​ Rotini
o​ “Spirals” or “Twists”
o​ Twisted shape holds bits of meat, vegetables and
cheese, so it works well with any sauce, or you can use
it to create fun salads, baked casseroles, or stir-fry
meals.
●​ Tortellini
o​ A ring-shaped pasta typically stuffed with meat, cheese or vegetables.
o​ commonly served in a broth or cream sauce.
●​ Vermicelli
o​ “Little Worms”
o​ Thinner than Spaghetti
o​ Good to topped with any sauce, or as a salad or stir-fry ingredient
●​ Ziti
o​ “Bridegrooms”
o​ A medium-sized, tubular pasta shape,
o​ Perfect for chunky sauces and meat dishes. It also
makes wonderful salads, baked dishes and stir-fry
meals.

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