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Starches

Starches. Potatoes. 2 Types of Potatoes Waxy or New Potatoes High moisture High sugar Low Starch Mature or Starchy Potatoes High starch Low sugar and moisture. Starchy Potatoes. Russets or Idahos Ideal for baking French Fries- due to high starch content

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Starches

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  1. Starches

  2. Potatoes • 2 Types of Potatoes • Waxy or New Potatoes • High moisture • High sugar • Low Starch • Mature or Starchy Potatoes • High starch • Low sugar and moisture

  3. Starchy Potatoes • Russets or Idahos • Ideal for baking • French Fries- due to high starch content • Sizes are by count per 50 lb box • All-purpose (chef potatoes) • Not as dry and starchy as russets • Irregular in shape

  4. Quality of Potatoes • 1. Firm and smooth • 2. Dry skin • 3. Shallow Eyes • 4. No sprouts • 5. No green color- green color develops when stored in light • 6. No rotten spots

  5. Storing • Store in cool, dry, dark location • 55 to 60 degrees • Do not refrigerate (this will turn the starch to sugar)

  6. Rice

  7. Regular Milled White Rice • Milled- removes the outer bran coating • Removes some vitamins and minerals, but produces a white, lighter texture • Enriched- coated with vitamins • Short Grain- small kernels that become sticky (sushi) • Long Grain- slender grains, stay fluffy

  8. Rice • Parboiled- partially cooked under pressurized steam, dried, then milled • Stays firm, and separate • High vitamin and mineral content

  9. Rice • Instant Rice • Precooked and dried • Does not hold well • Becomes mushy • Brown Rice • Bran layer is left on • Course, crunchy texture • Double the cooking time

  10. Specialty Rice • Arborio- short grain, risotto • Basmati- extra long grain, nutty flavor • Jasmine- long grain white rice from Thailand and S.E. Asia • Very fragrant, delicate rice • Glutinous- sweet tasting short grain mostly for desserts

  11. Handling Rice • Milled rice should be washed in cold water to remove excess starch that makes rice sticky • Keep rice at room temperature in a sealed container to keep out moisture and insects

  12. Wild rice

  13. Wild Rice • Not a rice • Harvested from grass in northern U.S. and Canada • Simmer in 3 times water for 45 minutes • Grain will crack open when cooked

  14. Corn Products Polenta- Italian style cornmeal

  15. Cooking Rice • Boiling/ Steaming • Pasta Method- boiled in large quantities of water (nutrient loss) • Pilaf Method- braising

  16. Pasta

  17. Pasta • Italian for “paste” • Egg Pastas- contain 5.5% egg solids, flour and water • Dried pastas- made from Semolina • Fresh Pasta- AP or bread flour

  18. Pasta • Doneness- al dente “to the tooth” • Cooking dry pasta- 1 to 10 ratio • Boiling salted water • Add oil ??? • Procedure for cooking in volume • 1. Cook 90% • 2. Toss with ice • 3. Remove all liquid quickly • 4. Toss and coat with oil • 5. Chill and wrap • 6. Reheat in boiling water

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