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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