CEREAL COOKERY Aim: To prepare a cereal based weaning food Role of cereal in cookery Ø Cereals are used as thickening agent, e.g., corn flour in custards, corn flour in white sauce and macaroni in soups. Ø Cereals are used as coating agent, e.g., Maida paste in Cutlets or bread Crumbs in cutlets. Ø Cereals are used in sweet preparations, e.g., Rice Payasam and Wheat Halwa. Ø Malted cereals are used in the preparation of beverages and weaning mixes.
Weaning is the gradual introduction of solid foods until the child is able to eat the food as the rest of the family. It is a replacement of breast feeding with other foods. Some of the weaning foods are well mashed cooked vegetables such as Potato, Sweet Potato, Carrot, Fruit Puree such as cooked Apple, Pear, Mango, Papaya, Banana etc. Well cooked cereal can be given to fulfill their appetite.
Formulation of recipe Malted cereals Washed Rice - ½ cup Washed Ragi - ½ cup Green Gram - ½ cup EX.NO. Nutrition - - Nutrition and Dietetics Pactical Method Soak the above ingredients overnight in separate containers. Drain the water and tie the ingredients in separate clean moist muslin cloth. Keep in a warm place and allow to sprout.
Once the sprouts appear, dry roast each cereal separately in a pan to remove excess moisture.