Terms to Know:
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Transcript of Terms to Know:
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Terms to Know:
All-Purpose Potato Chef’s Potato En Casserole Idaho Potato Latke Lyonnaise Multiple Stage Technique
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Terms: Cont.
New potato Russet potato Single stage technique Solanine Sweet potato Yam
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Potatoes
Potatoes are a favorite!
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Potatoes
Native to North and South America In the 15th century potatoes were
introduced to Europe Became a staple in many countries,
particularly Ireland because they are inexpensive and easy to grow
Today are most important noncereal crop in the world
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Study Questions:
What are the different types of potatoes?
What are methods to select, receive and store potatoes?
What cooking methods are recipes are used for preparation?
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Potatoes are tubers
Potatoes are classified as tubers (they are not a root vegetable
A tuber is an underground stem that stores nutrients
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Types of Potatoes
Potatoes are categorized by starch and moisture content
Starch increases with age
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High Starch, low moisture
High starch, low moisture potatoes have high amount of dry starch.
Starch swells and separates when cooked – make them fluffy
Best baked or fried Varieties: Idaho and russet
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Medium starch, medium moisture Versatile Hold shape, so are good for salads and
potato cakes Best for boiling, steaming, sauteing,
roasting, mashing and braising Varieties: Chef’s all purpose, Yukon
gold, and yellow fleshed
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Low Starch, high moisture
New potatoes – small red potatoes Best for boiling, steaming and oven
roasting
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Sweet potatoes and Yams
Not related Sweet potatoes are tubers – have fat,
underground stems Yams originated in Asia – less sweet
than sweet potatoes Although not related, are used
interchangeably
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Selecting and Storing
Choose potatoes that are firm and smooth
Do not accept potatoes with green areas, mold
Store 45 – 55 degrees Do not store in refrigerator – will
become starchy
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Storage Time
30 days maximum storage for russet and all purpose
Yams – 2 weeks Sweet Potatoes – one week New potatoes – one week
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Cooking Potatoes
Potatoes that are exposed to light develop a greenish color
The color is harmless, but means solanine has developed – bitter taste
Sprouts can also contain solenine – cut them out
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Why Potatoes?
Popular because: Inexpensive Adaptable Versatile Tasty Adaptable to many cooking methods with
variety of flavors, textures, appearance
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Cooking Potatoes
Single stage technique From raw to finished state with one cooking
method Example: boiled (moist heat method) and
baked (dry heat method)
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Cooking Potatoes
Multiple stage technique – use more than one cooking method
Example: Lyonnaise – precooked, sliced and fried
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Essential Skills - Boiling
Boiling is easy, and often first step for other preparations
1. Place washed potatoes in cold, salted water – enough to cover
2. Bring water to boil and simmer until done
3. Test for doneness with fork or knife.
4. Can be held up to one hour for service
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Essential Skills - Baking
Baked potatoes always served in skin Methods:
Wrap in foil for soft skin, less fluffy potato Bake with no foil for more fluffy potato Rub skin with oil for soft skin, no oil for crisp skin Scrub all skins before baking Pierce with a fork to avoid exploding Baked potatoes do not hold well
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Essential skills – En Casserole En Casserole combine peeled and
sliced raw potatoes with heavy cream or sauce
Bake in buttered pan Top with crumbs or cheese , then broil
for color
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Essential Skill – French Fry
Two stage method – fry in 325 degree oil 3-5 minutes.
Finish fries for service at 375 degree oil Season immediately Do not hold – serve immediately French fries were served by Thomas
Jefferson at White House in 1802 French fries are one of the most profitable
food in restaurant and foodservice operations
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Essential Skill – Potato Pancakes Potatoes are grated and mixed with
other ingredients Pan-fry to crispy brown Serve with applesauce and sour cream Latkes is another name for potato
pancakes
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Facts:
When possible, cook potatoes in skin to retain nutrients
Cover cut and peeled potatoes in liquid to prevent discoloring – oxidation or exposure to air with cause browning