Ch 12 and 13

Question 1

waxy potatoes

Answer 1

High moisture content, high sugar content, low starch content. Flesh is white, yellow, or even blue or purple. Skin is white, red, yellow, or blue. Hold shape well when cooked.
Do not use for deep-frying. High sugar content will cause dark streaks and poor texture.

Question 2

starchy potatoes

Answer 2

High starch content, low moisture and sugar. Light, dry, and mealy when cooked.
• Russets or Idahos are ideal choice for the traditional baked potato. Best potato for French fries Also, the regular shape means little trimming loss.
May be mashed, but is generally too expensive for that purpose.

• All-purpose potatoes (sometimes called chef potatoes). Not as dry and starchy as russets.
Irregularly shaped.
Suitable for most purposes, but not usually used for baking because of irregular shape. Especially useful for puréeing or mashing, or any preparation in which the shape of the whole potato is not important.

Question 3

check potatoes for quality

Answer 3

1. Firm and smooth, not soft or shriveled. 2. Dry skin. 3. Shallow eyes. 4. No sprouts. Sprouting potatoes are high in sugar.
2. No green color. green areas develop on potatoes stored in light and is poisonous. All green parts should be cut off before cooking.
3. Absence of cracks, blemishes, and rotten spots.

Question 4

storage of potatoes

Answer 4

Keep potatoes in a cool, dry, dark place.
Do not refrigerate.
New potatoes do not keep well.
To prevent browning, place peeled potatoes in cold water immediately. Potatoes may be peeled in advance and stored a short time under water, although some nutrients will be lost.

Question 5

boiling potatoes

Answer 5

1. peel and eye potatoes. Be sure all traces of dark peel are removed.
2. Cut potatoes into 10 uniform portions, 1 or 2 pieces per portion. Trim pieces to shape (see note). save the trimmings for other use.
3. place in a pot and cover with water. Bring to boil, lower heat, and simmer until tender.
4. drain and let the potatoes steam dry in the colander for a minute.
   alternatively, spread on a sheet pan and dry in a warm oven just until they stop steaming.
5. serve immediately

Question 6

potato puree

Answer 6

Select starchy or moderately waxy potatoes.

2. Wash, peel,
3. Cut into uniform sizes.
4. Simmer or steam until tender.
5. Drain in a colander.
6. While the potatoes are still hot, pass them through a food mill or ricer to purée. Heat equipment under hot water before use.
7. Add ingredients to the purée as indicated in the individual recipe. Avoid excessive mixing in order to prevent glueyness.

Question 7

legume

Answer 7

a plant that bears seed pods that split along two opposite sides when ripe. legumes include beans, peas, lentils, and a number of other plants. high in protein

Question 8

common legumes

Answer 8

kidney beans, peas, lentils. black-eyed peas. split peas cook quickly without soak. Lentils: short cooking time, soak or no. green lentils (Le puy), brown. Others: lima beans, chickpeas, fava beans,

Question 9

how to cook legumes

Answer 9

rinse, soak overnight (3x water), drain, add cold water, boil, heat and simmer until tender, no boil.

Question 10

parts of grain

Answer 10

1. the husk—an inedible fibrous outer layer that is removed during processing 2. the endosperm—the starchy mass that forms most of the kernel 3. the bran—a tough but edible layer covering the endosperm 4. the germ—the tiny embryo that forms the new plant when the seed sprouts

Question 11

whole grain

Answer 11

whole grain consists of the endosperm, bran, and germ. the grain may be polished or milled to remove the bran and germ. White rice and other polished grains are only the endosperm.

Question 12

major types of rice

Answer 12

Parboiled or converted rice is a specially processed long-grain rice. it has been par- tially cooked under steam pressure, redried, and then milled or polished. this process results in a higher vitamin and mineral content, compared with regular milled white rice.

Arborio rice is one of several italian varieties of a type of short-grain rice essential for making the highest-quality risotto

Question 13

major other grains

Answer 13

Polenta is italian-style cornmeal. *corn, Hominy is corn that has been treated with lye. Bulgur is a type of cracked wheat that has been partially cooked or parched, flaxseeds, quinoa, oats

Question 14

storage of grains

Answer 14

store raw grains at room temperature in a dark, dry place and in a tightly sealed container to keep out moisture and insects.

Question 15

simmering method (+ pasta)

Answer 15

wash, drop grains into boiling salted water, pour into strainer, remove from heat, let stand covered,

Question 16

pilaf method

Answer 16

heat fat, add grain, cool in fat, add hot water, simmer, cover, remove from heat and let stand

Question 17

risotto method

Answer 17

heat fat, add grain, cool in fat, add a small amount of water, wait till absorbed, stop whe grain is firm but tender

Question 18

pastas

Answer 18

Commercial dried pasta is made from dough that has been shaped and dried
macaroni, meaning any dried pasta made from flour and water
semolina, a high-protein flour from the inner part of durum wheat kernels.
egg pastas
rice noodles, couscous, should be al dente