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Starches

Starches. Potatoes, Grains, Legumes & Pastas. Potatoes. Native to North and South America Select potatoes that are firm and smooth Store in a cool dry place 55-60 degrees Maximum storage is 30 days Harvested in October stored all year Solanine: green color due to exposure to light

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Starches

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  1. Starches Potatoes, Grains, Legumes & Pastas

  2. Potatoes • Native to North and South America • Select potatoes that are firm and smooth • Store in a cool dry place 55-60 degrees • Maximum storage is 30 days • Harvested in October stored all year • Solanine: green color due to exposure to light • Inexpensive

  3. Sweet Potatoes Tan to brownish red Orange Mealy flesh High in sugar Suited to boiling, baking and pureeing

  4. Yams Similar to Sweet Potatoes Originated in Asia Less Sweet than sweet potatoes Used almost interchangeably

  5. Russet Potatoes(Idaho Potatoes) Standard white baking potato Skin is brownish-red Flesh is mealy and white Excellent for baking and frying Available in many shapes and sizes

  6. Chef’s or all Purpose Usually drier and less starchy than russet potatoes Usually irregularly shaped Great for mashing, pureeing, in salads, scalloped, casseroles, soups and sauteing.

  7. New Potatoes Small immature red potatoes High in moisture and sugar Low in starch Great for boiling and steaming

  8. Cooking Potatoes • Single Stage • Potatoes are taken from the raw to finished state by using one method. • For example: baking or boiling

  9. Cooking Potatoes • Multiple Stage Technique • Cook with one or more methods • Finish with another method • Examples: Lyonnaise, funeral potatoes, twice baked

  10. Boiling Potatoes One of the easiest methods to cook potatoes. Place washed potatoes in pot of cold water with enough liquid to cover them. Bring to a boil and simmer until done. Check doneness with a fork.

  11. Steaming Potatoes Cooked in a small amount of moisture. Great for new potatoes because of their high moisture content. Steam potatoes until very tender. Serve right away or hold.

  12. Baking Potatoes Baked potatoes are always served in their skins. Use Idaho or russets. If you wrap potatoes in foil, it keeps the skins soft, but makes the inside less fluffy. Rubbing with oil keeps the skins soft and allows the inside to get soft and fluffy. Always scrub clean with pierce with a fork so the steam can escape. Serve immediately. They don’t hold well.

  13. En Casserole Potato dish that combines peeled and sliced raw potatoes with heavy cream, sauce or uncooked custard. These are baked in a buttered pan and are often topped with crumbs, butter or cheese. Excellent for a banquet.

  14. Sauteing Potatoes Sauteed potatoes should have a crisp, evenly browned exterior with a tender interior. Saute in oil or butter, stirring or flipping frequently. For best results serve immediately.

  15. Deep-Frying potatoes Russet potatoes are best because of their low moisture content. Fry 350-375 until golden brown. Drain on a paper towel and serve immediately. Potato pancakes or latkes are pan fried.

  16. Pureeing Potatoes Pureed potatoes are important as the base of many popular dishes including mashed potatoes, duchesse potatoes and potato croquettes. Boiled first then combined with other ingredients and or mashed. Can be held.

  17. Grains • Whole grains – not milled • Milled- germ, bran and hull are removed • Hull – coating or husk • Bran – tough layer around endosperm high in fiber • Endosperm-largest part major source of protein and carbohydrate • Germ – nutrients and some bran

  18. Types of Grains • Wheat • Wheat flour • Whole, all purpose, bread, cake, pastry • Rice • Corn • Barley • Oats, rye, millet

  19. Cooking Grains • Boil or steam • Pilaf: grain is sauteed briefly in oil then simmered. • Risotto: short grain rice is stirred constantly as small amount of hot liquid are added. Starch makes it sticky.

  20. Legumes • Pod producing plants • Split peas, Great Northern beans, kidney beans, pinto beans, lentils and navy beans. • Can be used in salads, appetizers, main courses and desserts

  21. Cooking Legumes • Rinse, sort and soak before cooking. Large pot of cold water. Remove any that float. • Soaking is not required, but shortens cooking time. • Boil after soaking.

  22. Pasta • Store dry pasta in dry ventilated place. Keep off the floor and date so it can be rotated FIFO. • Many shapes and sizes, but usually made from same type of dough.

  23. Cooking Pasta • Pasta is done when it feels firm to the bite or al dente. • Fresh pasta cooks in 1-2 minutes. • Dry pasta takes much longer (depends on shape and size). • Boil in lots of water, no lid on the pot. • Stir occasionally • Drain and drizzle with a little olive oil or toss in sauce to keep from sticking.

  24. Making Fresh Pasta • Ingredients: eggs, salt, oil and flour • Can add herbs, spices or vegetables • Dough should rest before rolling • Can roll in machine or by hand

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