Potatoes-CII by xuyuzhu


									Terms to Know:
 All-Purpose Potato
 Chef’s Potato
 En Casserole
 Idaho Potato
 Latke
 Lyonnaise
 Multiple Stage Technique
Terms: Cont.
 New potato
 Russet potato
 Single stage technique
 Solanine
 Sweet potato
 Yam

Potatoes are a favorite!
 Native to North and South America
 In the 15th century potatoes were
  introduced to Europe
 Became a staple in many countries,
  particularly Ireland because they are
  inexpensive and easy to grow
 Today are most important noncereal
  crop in the world
Study Questions:
 What are the different types of
 What are methods to select, receive
  and store potatoes?
 What cooking methods are recipes are
  used for preparation?
Potatoes are tubers
 Potatoes are classified as tubers (they
  are not a root vegetable
 A tuber is an underground stem that
  stores nutrients
Types of Potatoes
 Potatoes are categorized by starch and
  moisture content
 Starch increases with age
High Starch, low moisture
 High starch, low moisture potatoes have
  high amount of dry starch.
 Starch swells and separates when
  cooked – make them fluffy
 Best baked or fried
 Varieties: Idaho and russet
Medium starch, medium
 Versatile
 Hold shape, so are good for salads and
  potato cakes
 Best for boiling, steaming, sauteing,
  roasting, mashing and braising
 Varieties: Chef’s all purpose, Yukon
  gold, and yellow fleshed
Low Starch, high moisture
 New potatoes – small red potatoes
 Best for boiling, steaming and oven
Sweet potatoes and Yams
 Not related
 Sweet potatoes are tubers – have fat,
  underground stems
 Yams originated in Asia – less sweet
  than sweet potatoes
 Although not related, are used
Selecting and Storing
 Choose potatoes that are firm and
 Do not accept potatoes with green
  areas, mold
 Store 45 – 55 degrees
 Do not store in refrigerator – will
  become starchy
Storage Time
 30 days maximum storage for russet
  and all purpose
 Yams – 2 weeks
 Sweet Potatoes – one week
 New potatoes – one week
Cooking Potatoes
 Potatoes that are exposed to light
  develop a greenish color
 The color is harmless, but means
  solanine has developed – bitter taste
 Sprouts can also contain solenine – cut
  them out
Why Potatoes?
 Popular because:
   Inexpensive
   Adaptable
   Versatile
   Tasty
   Adaptable   to many cooking methods with
   variety of flavors, textures, appearance
Cooking Potatoes
 Single stage technique
   From raw to finished state with one
    cooking method
   Example: boiled (moist heat method) and
    baked (dry heat method)
Cooking Potatoes
 Multiple stage technique – use more
  than one cooking method
 Example:
   Lyonnaise   – precooked, sliced and fried
Essential Skills - Boiling
 Boiling is easy, and often first step for other
 1. Place washed potatoes in cold, salted
  water – enough to cover
  2. Bring water to boil and simmer until done
  3. Test for doneness with fork or knife.
  4. Can be held up to one hour for service
Essential Skills - Baking
 Baked potatoes always served in skin
 Methods:
   Wrap in foil for soft skin, less fluffy potato
   Bake with no foil for more fluffy potato
   Rub skin with oil for soft skin, no oil for crisp skin
   Scrub all skins before baking
   Pierce with a fork to avoid exploding
   Baked potatoes do not hold well
Essential skills – En
 En Casserole combine peeled and
  sliced raw potatoes with heavy cream or
 Bake in buttered pan
 Top with crumbs or cheese , then broil
  for color
Essential Skill – French Fry
 Two stage method – fry in 325 degree oil 3-5
   Finish fries for service at 375 degree oil
   Season immediately
   Do not hold – serve immediately
   French fries were served by Thomas
    Jefferson at White House in 1802
   French fries are one of the most profitable
    food in restaurant and foodservice operations
Essential Skill – Potato
 Potatoes are grated and mixed with
  other ingredients
 Pan-fry to crispy brown
 Serve with applesauce and sour cream
 Latkes is another name for potato
 When possible, cook potatoes in skin to
  retain nutrients
 Cover cut and peeled potatoes in liquid
  to prevent discoloring – oxidation or
  exposure to air with cause browning

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