Chapter 11 Potatoes and Grains Copyright 2011 by

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 2

Selecting and Storing 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 3

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 4

Cooking Potatoes (cont. ) § For en casserole potato 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 5

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 6

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 7

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 8

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 9

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 10

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 11