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Chapter 11 Potatoes and Grains

Chapter 11 Potatoes and Grains. Types of Potatoes. Potato varieties differ in ___________ and __________ content, shape, and skin color. Starch content __________ with age. High-starch, low-moisture potatoes: best when ……………………….. Idaho (also called ________), ………………..

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Chapter 11 Potatoes and Grains

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  1. Chapter 11 Potatoes and Grains

  2. Types of Potatoes Potato varieties differ in ___________ and __________ content, shape, and skin color. Starch content __________ with age • High-starch, low-moisture potatoes: • best when ……………………….. • Idaho (also called ________), ……………….. • Medium-starch, medium-moisture potatoes: • best for ……………………………………………….. • chef’s all-purpose (________), ……………………. • Low-starch, high-moisture potatoes: • ………………………. • best for ………………………………………………. 11.1 Chapter 11 | Potatoes and Grains

  3. Selecting andStoring Potatoes • When selecting potatoes, choose potatoes that are ____ and _______________. • Store potatoes in a cool, dry place at temperatures ranging from __________________. • All potatoes are best stored in ventilated containers in ____________ light. • Store russet and chef/all purpose potatoes for ____ days • Store yams for ____ weeks 11.1 Chapter 11 | Potatoes and Grains

  4. Cooking Potatoes • Potatoes exposed to light develop a greenish color meaning __________ is present (throw that part away) • single-stage cooking technique: take potatoes from the raw state to ……………………………………………….. • multiple-stage technique: prepare potatoes using more than one cooking ………………………………………. • _____________ is one of the easiest methods of cooking potatoes. It is often the first step for other preparations, such as puréed potatoes. 11.1 Chapter 11 | Potatoes and Grains

  5. Cooking Potatoes (cont.) • For en casserolepotato dishes, combine peeled and sliced raw potatoes ………………………………………………………………. • __________potatoes are the best for sautéing. • Make potato pancakes _____________with grated potatoes and other ingredients; pan-fry them to a crispy brown. (p. 687) • Whenever possible, cook potatoes in their _________ to retain their nutrients. 11.1 Chapter 11 | Potatoes and Grains

  6. Legumes _______________ are seeds from pod-producing plants. Legumes include ………………………………………………… • Store legumes in a cool, dry, well-ventilated area, away from _____ and excessive _____________ • ____________ beans softens them • Cook legumes to make them easy to ………………………………………… • You can serve legumes in many ways; • ______________: chili • ____________: Mexican cooking • _________________: hummus 11.2 Chapter 11 | Potatoes and Grains

  7. Grains _____________ are grasses that grow edible seeds. • _________ grains are grains that have not been milled. • During the milling process, the ………………………… • The ______ of a whole grain is the protective coating that surrounds the grain. • __________, a great source of fiber and B vitamins, is the tough layer surrounding the endosperm. • The ______________ is the largest part of the grain and a major source of protein and carbohydrate. • The smallest part of the whole grain is the_______. It provides a trace of _____ and is rich in ___________. 11.2 Chapter 11 | Potatoes and Grains

  8. Grains (cont.) • Whole grains have a shorter shelf life than milled grains (______weeks) • Store dry grains at least ___ inches above floor level on shelves in a dry, ventilated, and accessible area. • Whole grains should be stored in the _________. Brown and wild rice should be ________________. • Ways to cook grains include: • _______: sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings. • _________: uses arborio rice; add liquid slowly stirring constantly causing creamy consistency because of the starch that is released 11.2 Chapter 11 | Potatoes and Grains

  9. Pasta and Dumplings The word __________ in Italian means paste, referring to a mixture of flour and water, and sometimes eggs. ______________ are cooked balls of dough that often include a filling ingredient, such as pork, vegetables, or even sweets. • Pasta and dumplings are made from inexpensive, staple ingredients, and …………………………………… • Pasta and dumplings dough or batter includes a ____________and a ___________________. 11.3 Chapter 11 | Potatoes and Grains

  10. Pasta and Dumplings (cont.) • Fresh pasta cooks very quickly. The pasta is done when it feels firm to the bite, or ________________. • Cooking dry pasta takes _____ than cooking fresh pasta. • For fresh pasta dough, use four simple ingredients: ……………………………………………………… • When mixing pasta dough, the most important stage is the ………………. If the dough is not sufficiently relaxed, it will be difficult to roll the dough into thin sheets. • Hold fresh, uncooked pasta under refrigeration for ……………………………………………. • One lb. dry pasta yields _____lbs cooked pasta 11.3 Chapter 11 | Potatoes and Grains

  11. Pasta and Dumplings (cont.) • Make dumplings from _________ or ___________ • Dumplings should never have a …………………………………………………. • ___________ dumplings in a flavorful sauce then finish by steaming, pan-frying, or deep fry • Slight additions or changes can transform pasta dough into a dumpling batter for _______________, small German dumplings, • _______________________are small potato dumplings served in Italian cuisine. 11.3 Chapter 11 | Potatoes and Grains

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