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Chapter 11 Potatoes and Grains

Chapter 11 Potatoes and Grains. Types of Potatoes. Potato varieties differ in starch and moisture content, shape, and skin color.

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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 starch and moisture content, shape, and skin color. • High-starch, low-moisture potatoes are dense because they have a high amount of dry starch. They are best when baked, puréed, or fried. They include Idaho and russet potatoes. • Medium-starch, medium-moisture potatoes are versatile. They are best for boiling, steaming, sautéing, oven roasting, stewing, mashing, and braising. They include chef’s all-purpose, Yukon gold, and yellow-fleshed potatoes. • Low-starch, high-moisture potatoes are new potatoes. New potatoes are best for boiling, steaming, and oven roasting. • Sweet potatoes, yams, and russet potatoes are suited to baking, puréeing, and frying. They are high in starch and low in moisture. 11.1 Chapter 11 | Potatoes and Grains

  3. Types of Potatoes • Sweet potatoes • Ranges in color from light orange to brownish red • High in starch & low in moisture • Available year-round (Grown in South America, tropical island & southern US. NC Produces the most in US) • Yams • Related to sweet potatoes • Originated in Asia & found in Africa • Range in color from creamy white to deep red • More natural sugar & higher moisture content than sweet potatoes but are less sweet • Russet • Known as Idaho potatoes • The standard white baking potatoes • Flesh is mealy & white

  4. Types of Potatoes • All-purpose/Chef’s • Drier & less starchy than russet • Less expensive than russet • Often irregular shaped • New • Small immature red potatoes • High in moisture & sugar but low in starch • Yellow • Common in Europe & South America • Golden color & buttery flavor • Yukon Gold most well known

  5. Selecting andStoring Potatoes • When selecting potatoes, choose potatoes that are firm and smooth. • Do not accept potatoes with dark spots, green areas, mold, or large cuts. • Store potatoes in a cool, dry place at temperatures ranging from 45°F to 55°F. • All potatoes are best stored in ventilated containers in indirect light. • A wide variety of market options exists when purchasing potatoes. These forms include fresh, frozen, refrigerated, canned, and dried. 11.1 Chapter 11 | Potatoes and Grains

  6. Solanine • When potatoes are exposed to light, they develop a greenish color. • This is solanine, a harmful bitter-tasting substance. • Sprouts can also contain solanine. • Be sure to cut away & discard any sprouts & green spots

  7. Cooking Potatoes • The potato is one of the most popular vegetables because it is inexpensive, adaptable, versatile, and tasty. • Always discard potatoes if you have any doubts about their freshness or safety. • In the single-stage cooking technique, take potatoes directly from the raw state to the finished state by using one cooking method. • In a multiple-stage technique, prepare potatoes using more than one cooking method before they are a finished dish. • Boiling is one of the easiest methods of cooking potatoes. It is often the first step for other preparations, such as puréed potatoes. • Steaming is an especially good cooking method for new potatoes because of their high moisture content. • Baked potatoes are always served in their skins. The best baking potatoes are Idahos or russets. 11.1 Chapter 11 | Potatoes and Grains

  8. Cooking Potatoes (cont.) • Scrub all potatoes clean and pierce with a fork before placing in the oven, no matter the technique. • For en casserole potato dishes, combine peeled and sliced raw potatoes with heavy cream, sauce, or uncooked custard. • Chef ’s potatoes are the best for sautéing. • Deep-fry potatoes to make French fries, cottage fries, steak fries, and many other fried potato dishes. • Make potato pancakes with grated potatoes and other ingredients. Pan-fry them to a crispy brown. Ex. Latkes (Amer.-Jewish served w/ apple sauce & sour cream) • Puréed potatoes are the basis of many popular dishes, including mashed or whipped potatoes, duchesse potatoes, and potato croquettes. • Whenever possible, cook potatoes in their skins to retain their nutrients. 11.1 Chapter 11 | Potatoes and Grains

  9. Section 11.1 Summary • Potato varieties differ in starch and moisture content. • Select potatoes that are firm and smooth without dark spots, green areas, mold, or large cuts. • Store potatoes in a cool, dry place at a temperature ranging from 45ºF to 55ºF. It is best to store potatoes in ventilated containers in indirect light. • In the single-stage cooking method, potatoes are taken directly from the raw state to the finished state. • When using a multiple-stage technique, prepare potatoes using more than one cooking method before they are a finished dish. 11.1 Chapter 11 | Potatoes and Grains

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