StarchesStarches

Potatoes, Grains, Legumes & Potatoes, Grains, Legumes & PastasPastas

PotatoesPotatoes Native to North and South Native to North and South

AmericaAmerica Select potatoes that are firm Select potatoes that are firm

and smoothand smooth Store in a cool dry place 55-Store in a cool dry place 55-

60 degrees 60 degrees Maximum storage is 30 daysMaximum storage is 30 days Harvested in October stored Harvested in October stored

all yearall year Solanine: green color due to Solanine: green color due to

exposure to lightexposure to light InexpensiveInexpensive

Sweet PotatoesSweet Potatoes

Tan to brownish redTan to brownish red

Orange Mealy fleshOrange Mealy flesh

High in sugarHigh in sugar

Suited to boiling, baking Suited to boiling, baking and pureeingand pureeing

YamsYams

Similar to Sweet PotatoesSimilar to Sweet Potatoes

Originated in AsiaOriginated in Asia

Less Sweet than sweet potatoesLess Sweet than sweet potatoes

Used almost interchangeablyUsed almost interchangeably

Russet PotatoesRusset Potatoes(Idaho Potatoes)(Idaho Potatoes)

Standard white baking potatoStandard white baking potato

Skin is brownish-redSkin is brownish-red

Flesh is mealy and whiteFlesh is mealy and white

Excellent for baking and fryingExcellent for baking and frying

Available in many shapes and sizesAvailable in many shapes and sizes

Chef’s or all PurposeChef’s or all Purpose

Usually drier and less starchy than Usually drier and less starchy than russet potatoesrusset potatoes

Usually irregularly shapedUsually irregularly shaped

Great for mashing, pureeing, in salads, Great for mashing, pureeing, in salads, scalloped, casseroles, soups and scalloped, casseroles, soups and

sauteing.sauteing.

New PotatoesNew Potatoes

Small immature red potatoesSmall immature red potatoes

High in moisture and sugarHigh in moisture and sugar

Low in starchLow in starch

Great for boiling and steamingGreat for boiling and steaming

Cooking PotatoesCooking Potatoes

Single StageSingle Stage Potatoes are taken Potatoes are taken

from the raw to from the raw to finished state by finished state by using one method.using one method.

For example: For example: baking or boilingbaking or boiling

Cooking PotatoesCooking Potatoes

Multiple Stage TechniqueMultiple Stage Technique Cook with one or more methodsCook with one or more methods Finish with another methodFinish with another method Examples: Lyonnaise, funeral potatoes, Examples: Lyonnaise, funeral potatoes,

twice bakedtwice baked

Boiling PotatoesBoiling Potatoes

One of the easiest methods to cook One of the easiest methods to cook potatoes. Place washed potatoes in potatoes. Place washed potatoes in pot of cold water with enough liquid pot of cold water with enough liquid to cover them. Bring to a boil and to cover them. Bring to a boil and

simmer until done. Check doneness simmer until done. Check doneness with a fork.with a fork.

Steaming PotatoesSteaming Potatoes

Cooked in a small amount of moisture. Cooked in a small amount of moisture. Great for new potatoes because of Great for new potatoes because of their high moisture content. Steam their high moisture content. Steam potatoes until very tender. Serve potatoes until very tender. Serve

right away or hold.right away or hold.

Baking PotatoesBaking Potatoes

Baked potatoes are always served in their skins. Baked potatoes are always served in their skins. Use Idaho or russets. If you wrap potatoes in foil, Use Idaho or russets. If you wrap potatoes in foil, it keeps the skins soft, but makes the inside less it keeps the skins soft, but makes the inside less fluffy. Rubbing with oil keeps the skins soft and fluffy. Rubbing with oil keeps the skins soft and

allows the inside to get soft and fluffy.allows the inside to get soft and fluffy.

Always scrub clean with pierce with a fork so the Always scrub clean with pierce with a fork so the steam can escape. Serve immediately. They steam can escape. Serve immediately. They

don’t hold well.don’t hold well.

En CasseroleEn Casserole

Potato dish that combines peeled and Potato dish that combines peeled and sliced raw potatoes with heavy sliced raw potatoes with heavy

cream, sauce or uncooked custard. cream, sauce or uncooked custard. These are baked in a buttered pan These are baked in a buttered pan and are often topped with crumbs, and are often topped with crumbs, butter or cheese. Excellent for a butter or cheese. Excellent for a

banquet.banquet.

Sauteing PotatoesSauteing Potatoes

Sauteed potatoes should have a crisp, Sauteed potatoes should have a crisp, evenly browned exterior with a evenly browned exterior with a

tender interior. Saute in oil or butter, tender interior. Saute in oil or butter, stirring or flipping frequently. For stirring or flipping frequently. For

best results serve immediately.best results serve immediately.

Deep-Frying potatoesDeep-Frying potatoes

Russet potatoes are best because of Russet potatoes are best because of their low moisture content. Fry 350-their low moisture content. Fry 350-375 until golden brown. Drain on a 375 until golden brown. Drain on a

paper towel and serve immediately. paper towel and serve immediately. Potato pancakes or latkes are pan Potato pancakes or latkes are pan

fried.fried.

Pureeing PotatoesPureeing Potatoes

Pureed potatoes are important as the Pureed potatoes are important as the base of many popular dishes base of many popular dishes

including mashed potatoes, duchesse including mashed potatoes, duchesse potatoes and potato croquettes. potatoes and potato croquettes.

Boiled first then combined with other Boiled first then combined with other ingredients and or mashed. Can be ingredients and or mashed. Can be

held.held.

GrainsGrains Whole grains – not milledWhole grains – not milled Milled- germ, bran and hull are removedMilled- germ, bran and hull are removed Hull – coating or huskHull – coating or husk Bran – tough layer around endosperm high Bran – tough layer around endosperm high

in fiberin fiber Endosperm-largest part major source of Endosperm-largest part major source of

protein and carbohydrateprotein and carbohydrate Germ – nutrients and some branGerm – nutrients and some bran

Types of GrainsTypes of Grains WheatWheat Wheat flourWheat flour

Whole, all purpose, Whole, all purpose, bread, cake, pastrybread, cake, pastry

RiceRice CornCorn BarleyBarley

Oats, rye, milletOats, rye, millet

Cooking GrainsCooking Grains

Boil or steamBoil or steam Pilaf: grain is sauteed briefly in oil Pilaf: grain is sauteed briefly in oil

then simmered.then simmered. Risotto: short grain rice is stirred Risotto: short grain rice is stirred

constantly as small amount of hot constantly as small amount of hot liquid are added. Starch makes it liquid are added. Starch makes it sticky.sticky.

LegumesLegumes

Pod producing plantsPod producing plants Split peas, Great Northern beans, kidney Split peas, Great Northern beans, kidney

beans, pinto beans, lentils and navy beans, pinto beans, lentils and navy beans.beans.

Can be used in salads, appetizers, Can be used in salads, appetizers, main courses and dessertsmain courses and desserts

Cooking LegumesCooking Legumes

Rinse, sort and soak before cooking. Rinse, sort and soak before cooking. Large pot of cold water. Remove any Large pot of cold water. Remove any that float.that float.

Soaking is not required, but shortens Soaking is not required, but shortens cooking time.cooking time.

Boil after soaking.Boil after soaking.

PastaPasta

Store dry pasta in dry ventilated Store dry pasta in dry ventilated place. Keep off the floor and date so place. Keep off the floor and date so it can be rotated FIFO.it can be rotated FIFO.

Many shapes and sizes, but usually Many shapes and sizes, but usually made from same type of dough.made from same type of dough.

Cooking PastaCooking Pasta Pasta is done when it feels firm to the bite or al Pasta is done when it feels firm to the bite or al

dente.dente. Fresh pasta cooks in 1-2 minutes.Fresh pasta cooks in 1-2 minutes. Dry pasta takes much longer (depends on shape Dry pasta takes much longer (depends on shape

and size).and size). Boil in lots of water, no lid on the pot.Boil in lots of water, no lid on the pot. Stir occasionallyStir occasionally Drain and drizzle with a little olive oil or toss in Drain and drizzle with a little olive oil or toss in

sauce to keep from sticking.sauce to keep from sticking.

Making Fresh PastaMaking Fresh Pasta

Ingredients: eggs, salt, oil and flourIngredients: eggs, salt, oil and flour Can add herbs, spices or vegetablesCan add herbs, spices or vegetables Dough should rest before rollingDough should rest before rolling Can roll in machine or by handCan roll in machine or by hand