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Learn about different potato varieties, grain types, and cooking methods. Discover how to store and prepare legumes. Explore pasta and dumplings making. Understand the importance of selecting and storing these essential ingredients".
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Chapter 11 Potatoes and Grains
Types of Potatoes Potato varieties differ in ___________ and __________ content, shape, and skin color. Starch content __________ with age • High-starch, low-moisture potatoes: • best when ……………………….. • Idaho (also called ________), ……………….. • Medium-starch, medium-moisture potatoes: • best for ……………………………………………….. • chef’s all-purpose (________), ……………………. • Low-starch, high-moisture potatoes: • ………………………. • best for ………………………………………………. 11.1 Chapter 11 | Potatoes and Grains
Selecting andStoring Potatoes • When selecting potatoes, choose potatoes that are ____ and _______________. • Store potatoes in a cool, dry place at temperatures ranging from __________________. • All potatoes are best stored in ventilated containers in ____________ light. • Store russet and chef/all purpose potatoes for ____ days • Store yams for ____ weeks 11.1 Chapter 11 | Potatoes and Grains
Cooking Potatoes • Potatoes exposed to light develop a greenish color meaning __________ is present (throw that part away) • single-stage cooking technique: take potatoes from the raw state to ……………………………………………….. • multiple-stage technique: prepare potatoes using more than one cooking ………………………………………. • _____________ is one of the easiest methods of cooking potatoes. It is often the first step for other preparations, such as puréed potatoes. 11.1 Chapter 11 | Potatoes and Grains
Cooking Potatoes (cont.) • For en casserolepotato dishes, combine peeled and sliced raw potatoes ………………………………………………………………. • __________potatoes are the best for sautéing. • Make potato pancakes _____________with grated potatoes and other ingredients; pan-fry them to a crispy brown. (p. 687) • Whenever possible, cook potatoes in their _________ to retain their nutrients. 11.1 Chapter 11 | Potatoes and Grains
Legumes _______________ are seeds from pod-producing plants. Legumes include ………………………………………………… • Store legumes in a cool, dry, well-ventilated area, away from _____ and excessive _____________ • ____________ beans softens them • Cook legumes to make them easy to ………………………………………… • You can serve legumes in many ways; • ______________: chili • ____________: Mexican cooking • _________________: hummus 11.2 Chapter 11 | Potatoes and Grains
Grains _____________ are grasses that grow edible seeds. • _________ grains are grains that have not been milled. • During the milling process, the ………………………… • The ______ of a whole grain is the protective coating that surrounds the grain. • __________, a great source of fiber and B vitamins, is the tough layer surrounding the endosperm. • The ______________ is the largest part of the grain and a major source of protein and carbohydrate. • The smallest part of the whole grain is the_______. It provides a trace of _____ and is rich in ___________. 11.2 Chapter 11 | Potatoes and Grains
Grains (cont.) • Whole grains have a shorter shelf life than milled grains (______weeks) • Store dry grains at least ___ inches above floor level on shelves in a dry, ventilated, and accessible area. • Whole grains should be stored in the _________. Brown and wild rice should be ________________. • Ways to cook grains include: • _______: sautés the grain briefly in oil or butter and then simmers it in stock or water with various seasonings. • _________: uses arborio rice; add liquid slowly stirring constantly causing creamy consistency because of the starch that is released 11.2 Chapter 11 | Potatoes and Grains
Pasta and Dumplings The word __________ in Italian means paste, referring to a mixture of flour and water, and sometimes eggs. ______________ are cooked balls of dough that often include a filling ingredient, such as pork, vegetables, or even sweets. • Pasta and dumplings are made from inexpensive, staple ingredients, and …………………………………… • Pasta and dumplings dough or batter includes a ____________and a ___________________. 11.3 Chapter 11 | Potatoes and Grains
Pasta and Dumplings (cont.) • Fresh pasta cooks very quickly. The pasta is done when it feels firm to the bite, or ________________. • Cooking dry pasta takes _____ than cooking fresh pasta. • For fresh pasta dough, use four simple ingredients: ……………………………………………………… • When mixing pasta dough, the most important stage is the ………………. If the dough is not sufficiently relaxed, it will be difficult to roll the dough into thin sheets. • Hold fresh, uncooked pasta under refrigeration for ……………………………………………. • One lb. dry pasta yields _____lbs cooked pasta 11.3 Chapter 11 | Potatoes and Grains
Pasta and Dumplings (cont.) • Make dumplings from _________ or ___________ • Dumplings should never have a …………………………………………………. • ___________ dumplings in a flavorful sauce then finish by steaming, pan-frying, or deep fry • Slight additions or changes can transform pasta dough into a dumpling batter for _______________, small German dumplings, • _______________________are small potato dumplings served in Italian cuisine. 11.3 Chapter 11 | Potatoes and Grains