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Chapter 22
1.
C H A
P T E R TWENTY-TWO POTATOES, GRAINS AND PASTA “ Cooking should be a carefully balanced reflection of all the good things of the earth. – Jean (1926-1983) and Pierre (1928-) Troisgos, French Chefs ” Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
2.
After studying this
unit 2 POTATOES, GRAINS AND PASTAS 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
3.
Overview
3 POTATOES, GRAINS AND PASTAS Potatoes, grains (corn, rice, wheat and others) and pasta are collectively known as starches. Starched are staple foods: foods that define a cuisine. Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
4.
Potatoes
4 POTATOES, GRAINS AND PASTAS 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
5.
Sweet Potatoes
5 POTATOES, GRAINS AND PASTAS 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
6.
Storing Potatoes
6 POTATOES, GRAINS AND PASTAS 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
7.
Grains
7 POTATOES, GRAINS AND PASTAS Botanically, grains are grasses that bear edible seeds – Corn Cornmeal Hominy Grits – Rice – Wheat Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
8.
Grain Structure
8 POTATOES, GRAINS AND PASTAS Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
9.
Milling
9 POTATOES, GRAINS AND PASTAS Stone-grinding or steel blades – Cracking – Grinding – Hulling – Pearling Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
10.
Rice
10 POTATOES, GRAINS AND PASTAS The starchy seed of a semi-aquatic plant Three types – Long Firm, fluffy separate kernels – Medium Taste and texture fall somewhere between long and short rice – Short grain Tender and sticky when cooked Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
11.
Processing Forms
11 POTATOES, GRAINS AND PASTAS Brown rice – Whole rice White rice – Pearled and polished Converted rice – Parboiled to remove starch Instant rice – Fully cooked and flash-frozen Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
12.
Cracked Wheat and
Other Grains 12 POTATOES, GRAINS AND PASTAS Bulgur Couscous (durum wheat) Barley Buckwheat/kasha Millet Oats Quinoa Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
13.
Purchasing and Storing
Grains 13 POTATOES, GRAINS AND PASTAS Purchase grains that are fresh and plump and have a bright, even color Store grains in airtight containers in a dark, cool, dry place Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
14.
Pasta
14 POTATOES, GRAINS AND PASTAS Made from an unleavened dough of wheat flour mixed with a liquid The liquid is usually egg and/or water Dough can be extruded to make shapes or rolled then cut into ribbons to form noodle shapes Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
15.
Identifying Pasta
15 POTATOES, GRAINS AND PASTAS Italian-style – Fresh – Dried Asian noodles – Wheat noodles – Rice noodles – Bean starch noodles – Buckwheat noodles Dumplings – Plain or drop – Filled Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
16.
SAFETY ALERT -
Starches 16 POTATOES, GRAINS AND PASTAS 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
17.
Nutrition
17 POTATOES, GRAINS AND PASTAS 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 Copyright ©2011 by Pearson Education, Inc. On Cooking: A Textbook of Culinary Fundamentals, 5e publishing as Pearson [imprint] Labensky • Hause • Martel
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