12 potatoes and other tubers
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12 potatoes and other tubers

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    12 potatoes and other tubers 12 potatoes and other tubers Presentation Transcript

    • Potatoes and other Tubers • Tubers are modified plant structures that store energy • Provide consistent characteristics of food source • Leaves plants open to pests and disease problems • Energy is stored as; • Starch (carbohydrates) • sugars Chef Michael Scott Lead Chef Instructor AESCA Boulder • Can be roots or stems • Provide asexual reproduction (clone)
    • • Starchy tubers are converted into sugars during long cold dormant periods • Starches resist digestive enzymes when raw therefore cooking is necessary for nutrient value • Energy stored as sugars make nutrients readily available Chef Michael Scott Lead Chef Instructor AESCA Boulder Storing Tubers
    • Potatoes • Members of the nightshade family like tomatoes, chillies and tobacco • Lower in starch • Harvested in the spring • Mealy potatoes • High in starch low in sugar low in moisture • Idaho (russet), chef potatoes, yukon gold • Waxy potatoes • High in sugar low in starch high in moisture • Red bliss, fingerling, purple potatoes Chef Michael Scott Lead Chef Instructor AESCA Boulder • New potatoes are immature
    • Cooking Potatoes • Mealy or Starchy potatoes • Baked, mashed, fried • Starches help thicken liquids • Potato salad, boiled, roasted, stewed • retain shape when cooked in liquids • Versatile potatoes • Yukon gold, creamer, chef potatoes Chef Michael Scott Lead Chef Instructor AESCA Boulder • Waxy potatoes
    • • • • • • • • Cut into large even sized pieces Start in cold salted water Never boil Check for starch crystals Drain and put through food mill with cold butter Adjust consistency with hot milk or cream Adjust seasoning Chef Michael Scott Lead Chef Instructor AESCA Boulder Perfect Potato Puree
    • Sanitation and Safety • Caused by exposure to sunlight and improper storage and cooking • Green tinged potatoes and sprouting potatoes • Stomach and throat irritation in large amounts may cause death • Cooking will not reduce toxicity Chef Michael Scott Lead Chef Instructor AESCA Boulder • Botulism • Solanine & Chaconine – alkaloids (bitter)
    • • • • • Store in a cool, dry & dark area 45-50 ̊F Warm temperatures cause sprouting and decay Cold temperatures trigger starches to turn into sugars Do not store in airtight containers where lack of oxygen could trigger clostridium botulinum growth Chef Michael Scott Lead Chef Instructor AESCA Boulder Storage
    • Other Tubers • Sweet potatoes • Yams – native to Africa • Yucca (cassava, manioc, tapioca) – Tropical regions • Boniato, taro, malanga, galanga, jicama Chef Michael Scott Lead Chef Instructor AESCA Boulder • Member of the morning glory family • Not to be confused with Yams