C H A P T E R TWENTY-TWO                            POTATOES, GRAINS                               AND PASTA              ...
After studying this unit                                                                                                 2...
Overview                                                                                                               3  ...
Potatoes                                                                                                                 4...
Sweet Potatoes                                                                                                           5...
Storing Potatoes                                                                                                         6...
Grains                                                                                                                   7...
Grain Structure                                                                                                       8   ...
Milling                                                                                                                  9...
Rice                                                                                                           10         ...
Processing Forms                                                                                               11         ...
Cracked Wheat and OtherGrains                                                                                             ...
Purchasing and Storing Grains                                                                                   13        ...
Pasta                                                                                                          14         ...
Identifying Pasta                                                                                               15        ...
SAFETY ALERT - Starches                                                                                        16         ...
Nutrition                                                                                                      17         ...
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Chapter 22

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On Cooking
Potatoes, Grains and Pasta

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Chapter 22

  1. 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. 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. 3. Overview 3 POTATOES, GRAINS AND PASTASPotatoes, 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. 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. 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. 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. 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. 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. 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. 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. 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. 12. Cracked Wheat and OtherGrains 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. 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. 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. 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. 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. 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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