Chapter 1

Question 1

What does the quality and quantity of potato production depend on?

Answer 1

• seed potatoes
• new potatoes and early potatoes
• storing potatoes

Question 2

What is the cultivation calendar for potatoes?

Answer 2

March: Seed purchased and stored
April: Loosened soil, fertilise and seed in the ground
Sept: Harvest and store in a cool barn
* Potatoes are grown annually

Question 3

What are the characteristics for the cooking type: waxy (potato)?

Answer 3

Retains shape whilst cooking.

Used for: cooking, frying, and deep frying

Question 4

What are the characteristics for the cooking type: medium waxy (potato)?

Answer 4

Remains intact but outside is floury

Used for: cooking, frying, and deep frying

Question 5

What are the characteristics for the cooking type: floury (potato)?

Answer 5

Core stays firm but outside is floury and loose

Question 6

What are the characteristics for the cooking type: very floury (potato)?

Answer 6

Easily separated when cooking

Question 7

What are the four potato varieties as well as their appearance?

Answer 7

Malta: floury, large, round-oval, yellow
Rozeval: waxy, oval, reddish-pink skin
Opperdoezer Ronde: waxy, irregular shape, deep-set eyes
Truffle potato: looks like truffles, dark purple/black skin, lighter inside

Question 8

What are the 5 tuberous varieties and what are the characteristics for four of them?

Answer 8

Cassava: known as tapioca/manioc. more nutritious, skin is toxic
Jerusalem Artichoke: irregular shape, light and sweet flavour
Yam: brown/black skin, always cook
Crosne/Japanese woundwort: oval & spiral shaped, can be stored cold
Sweet Potato