StarchStarch

Not just for the laundryNot just for the laundry

Student objectivesStudent objectives

• Identify basic varieties of potatoes, their types and best uses for each

• Distinguish the characteristics of potatoes and how to store them• Identify basic potato handling and preparation methods• Successfully team-prepare an instructor-selected potato recipe• Identify the major varieties of rice and their cooking characteristics• Identify basic rice handling and preparation methods• Successfully team-prepare an instructor-selected rice recipe• Identify at least twelve varieties (shapes) of commercial pasta and

their intended use or type of companion sauce• Successfully team-prepare an instructor-selected pasta recipe• Identify at least three varieties of stuffed pasta

PotatoesPotatoes

• Varieties– Chef’s (all purpose)– Russet (Idaho)– Red potatoes– Yellow potatoes

(Yukon Gold, Yellow Finn)

– Fingerling potatoes

– New potatoes– Red Bliss potatoes– Purple potatoes– Sweet potatoes– Yams– http://commhum.mccn

eb.edu/fstdatabase/HTM_files/veggie/tubersthumbnails.htm

PotatoesPotatoes

• Types– Starchy (mature)– Waxy (new)

Potato history Potato history

• South American origin

• Shunned by Europeans for many years

• Originally rumored to be poisonous

• Sweet potatoes and yams not related to other varieties

• African origins

Quality and storageQuality and storage

• Firm, unyielding to the touch

• Smooth, dry, crack- and bruise-free skin

• Shallow eyes with no sprouts

• No green color (toxic solanine)

• Cool (55º-60º), dry and dark storage

• Do not refrigerate (converts starches to sugars)

Market formsMarket forms

• Fresh, unprocessed (superior)• Peeled and processed to

prevent enzymatic browning• Frozen

– Pre-blanched french fries– Other frozen

• Canned• Dehydrated (instant)

Cooking methodsCooking methods

• Boiling and steaming

• Puréeing, whipping and mashing

• Baking and roasting

• Sautéing and pan-frying

Cooking methodsCooking methods

• Deep-frying

– Oil blanching– Refrigeration

RiceRice

RiceRice

• Processing rice– Enriched– Parboiled– Converted– Instant– Pre-cooked

Varieties of riceVarieties of rice

• Regular milled white rice– Short grain– Medium grain– Long grain

• Brown rice

Varieties of riceVarieties of rice

• Wild rice – Not actually a rice– Native to North America– Uncultivated wild rice is expensive

Varieties of riceVarieties of rice

• Arborio rice• Basmati rice• Jasmine rice• Wehani red rice• Glutinous rice

Storing riceStoring rice

• Cool dry preferably dark

Cooking rice Cooking rice

• When to wash and not to wash

• Boiling, traditional• Steaming• The pasta method• The pilaf method

• Range top cooking• Oven cooking• Steamer cooking• Risotto method