HR1O1A - CEREALS AND RICE COOKERY

CEREALS

► cultivated plants of the grass family that yield starchy seeds of grains.

KINDS OF CEREALS

Rice
Wheat

► temperature
► bread making

Corn or Maize
Sorghum or Millet

           - smaller than rice or wheat
           - can be substituted for corn or rice
           - animal feeds.

Rye

           -major cereal in Northern Europe.
           -principal feature is its hardiness.
               -resistant to cold weather, pest, disease.
               -made into whisky.
               -livestock feeds.

Oats

               -can grow in poor soil and rainy climate.
               -ripens fast with minimum sunshine.
               -oatmeal is prepared by dehulling the oat grains.

Triticale

Barley

- chief bread cereal af ancient Greeks.
- CERES - Roman godesess.

MARKET FORM OF RICE

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1. ROUGH RICE / PADDY RICE(PALAY) ► delivered to mills after drying cleaned palay is dehulled into brown or unpolished rice. Brown rice is polished to remove the bran and germ resulting in polished/ white rice.

2. PARBOILED RICE (CONVERTED RICE) ► rough rice that is soaked, steam and finely milled this process gelatenizes starch making the grains more translucent. Brownish in color; its nutritive value and storage qualities are better than polished rice.

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3. PINIPIG ► type of parboiled rice prepared by soaking , steaming and drying the palay. The rice used is waxy variety. Which is low amylose and is called malagkit.It is pounded manually : pinipig falkes are toasted and used as rice crispies.

4. QUICK- COOKING OR MINUTE RICE ► pre-cooked, rinsed dried and packeged as convenient item. Cooking is cut to 1/3.

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5. RICE GRITS ► broken kernels as a result of milling.

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6. RICE STARCH ► 100% pure carbohydrates obtained from endosperm of the grain.

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Anatomy of rice from living rice oil

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7. RICE OIL ► extracted from the bran which is good quality salad oil.

8. POLISHED RICE ► most common in market form.

MARKET FORMS OF CORN

CORN GRITS ► coarsely granulated
CORN MEAL ► prepared by grinding white or yellow corn to fine granules smaller than grits.
CORN FLOUR ► finely pulurized grit, resemblea wheat flour.
CORNSTARCH ► refined starch in powder form.
HOMINY ► corn with hull and germ removed using a machine the product is called pearl hominy.
CORN OIL ► extracted from the germ by pressure.
CORN AS BREAKFAST CEREALS ► snack foods made from corn grits and are pre-cooked, dried, puffed, toasted and flaked.

PARTS OF A CEREAL GRAIN

BRAN ► outer covering; contitutes 5% of the kernel.
Contains cellulose, minerals, vitamins and some protein.

ENDOSPERM ► makes up 85% of the kernel.
Contain 75% starch, 10% protein and traces of fat, minerals and fiber.

GERM OR EMBRYO ► small part located at lower end of the grain.
Makes up 30% of the kernel. Contains protein, vitamins and minerals.

FACTORS INFLUENCING OF RICE
• Characteristic desired.
• Ratio of H2O to cereal.
    1:2
    1:1 1/2
• Method of cooking rice.
    a. Steaming
    b. Boiling
• Agitation.
• Added Ingredients