After studying this unit

2. After studying this unit • You will be able to: • Identify a variety of potatoes • Apply various cooking methods to potatoes • Identify a variety of grains • Apply various cooking methods • Identify pasta products • Make fresh pasta • Cook pasta

3. Overview Potatoes, grains (corn, rice, wheat and others) and pasta are collectively known as starches. Starched are staple foods: foods that define a cuisine.

4. Potatoes • New potatoes • Small immature potatoes that are harvested before their starches develop • Mealy potatoes • (Also known as starchy potatoes) have a high starch content and thick skins; best for baking • Waxy potatoes • Low starch content and thin skinned; best for boiling

5. Sweet Potatoes • Sweet potatoes • Yellow flesh • Dry, mealy texture • Orange flesh • Moister and higher in sugar • Yams • Flesh colors range from white to deep red • Less sweet than sweet potatoes

6. Storing Potatoes • Temperatures between 50°F and 65°F are best • Do not store in the refrigerator • Starch in potatoes turns to sugar at cold temperatures • Dark place • Do not wash until ready for use

7. Wheat Grains

8. Grain Structure

9. Wheat Berries Whole wheat grain Sweet, nutty flavor Soaked overnight

10. Bulgur Wheat • Wheat berries that are cooked, dried, then crushed • Soak for twenty minutes • Drain and go • Tender/chewy • Coarse, medium, fine

11. Cracked Wheat • Crushed wheat berries • Use like wheat berries • Cooks in less time • Slightly sticky/crunchy

12. Wheat Bran • Thin, papery skin covering the wheat grain • Used for baking • Some removed when making brown flour • All removed when making white flour

13. Couscous • Durum wheat berry that has been steamed/dried • Somewhat bland; absorbs other flavors well

14. Semolina • Made from the endosperm of durum wheat

15. Corn Grains

16. White/YellowCornmeal • Dried, ground corn • Coarse, Medium, Fine • Contains no glutens • Instant polenta is par cooked

17. Hominy • Corn with bran and germ removed • Soaked in slaked lime/lye • Known as nixtamal in Latin America • Hominy grits = dried and finely ground hominy • Grits = dried and coarsely ground hominy

18. Masa

19. Hominy • Corn with bran and germ removed • Soaked in slaked lime/lye • Known as nixtamal in Latin America • Hominy grits = dried and finely ground hominy • Grits = dried and coarsely ground hominy

20. Other Grains

21. Buckwheat • A complete protein • Related to rhubarb plant • Triangular shape • Milled for flour, i.e. for Soba noodles • Whole grain = kasha

22. Spelt • Similar in appearance to the wheat grain • Used for making flour

23. Barley • Pearl = husked, steamed, polished

24. Quinoa • A complete protein • Mild, slightly bitter flavor

25. Amaramth • A complete protein • Strong, peppery flavor

26. Amaramth • A complete protein • Strong, peppery flavor

27. Rice(s)

28. Long Grain • Basmati • Jasmine • Patna • Chinese

29. Short Grain • Arborio • Carnaroli • Ordinario, semi-fino, fino, superfino • Bomba, Valencia

30. Glutinous Rice • Not really glutinous • Thai • Japanese • Sushi rice

31. Wild Rices • Lengthy cooking time

32. Rice Products • Flaked rice • Sake • Mirin • Vinegars

33. Cooking Grains • Steaming • Boiling • Pilaf • Risotto

34. Purchase grains that are fresh and plump and have a bright, even color Store grains in airtight containers in a dark, cool, dry place Purchasing and Storing Grains

35. SAFETY ALERT - Starches • Cooked potato dishes, especially those with cream butter or custard • Cooked rice and grains • Are Potentially Hazardous Foods • Must be held for service at 135ºF or higher. • Quickly cool and store at 41ºF or below • Reheat to 165ºF before serving

36. Nutrition • Potatoes are low in fat, high in easily digested complex carbohydrates and a good source of minerals and vitamins • Grains are an excellent source of vitamins, minerals, low-fat proteins and fiber, especially if the grains are unrefined • Pasta is low in fat and an excellent source of vitamins and minerals