Chapter 22 (Potatoes, grains, and pasta)

Question 1

new potatoes

Answer 1

small, immature potatoes of any variety that are harvested before their starches develop. They are waxy with a high moisture content and a thin, delicate skin.

Question 2

Fingerlings

Answer 2

Typically heirloom varieties, related to the original potato varieties from the Andes. Generally small, long, and oblong with good flavor. Tend to be low in starch are are good for roasting in potato salads.

Question 3

Purple potatoes

Answer 3

purple or blue potatoes that become lighter when cooked. They are mealy with a flavor and texture similar to russets.

Question 4

Red potatoes

Answer 4

have thin, red skin and crisp, white, waxy flesh. Not good for baking. Best for boiling or steaming. Round, not oblong.

Question 5

Russet (burbank) potatoes

Answer 5

aka Idaho potatoes; the standard baking potato. They are long with rough, reddish-brown skin and mealy flesh. They are good for baking and frying but not boiling because they fall apart.

Question 6

White potatoes

Answer 6

aka chef or all-purpose potatoes. have a thin, tender skin with a tender, waxy yellow or white flesh. Yukon Gold is a popular variety of white potato.

Question 7

sweet potatoes

Answer 7

botanically different than potatoes but are still tubers. Both types have thick skin ranging in color from light tan to brownish red.

Question 8

yams

Answer 8

botanically different from both potatoes and sweet potatoes.

Question 9

nutrition

Answer 9

potatoes contain high levels of easily digested complex carbohydrates and little or no fat. A good source of vitamin B6, C, and potassium.

Question 10

mealy potatoes (starchy potatoes)

Answer 10

high starch content and thick skin. Low sugar content makes them suitable for deep-drying. Good for baking. Tend to fall apart when boiled.

Question 11

waxy potatoes

Answer 11

low starch content and thin skin. Best for boiling. Not good for baking or deep-frying.

Question 12

grading

Answer 12

U.S. No. 1 potato=top grade (perfect appearance)

U.S. No. 2 potato= good for peeling and cutting.

Question 13

purchasing

Answer 13

Potatoes come in 80, 90, 100-count cartons of 50Ibs. The higher the count, the smaller the potato. The smaller the count, the bigger the potato and more expensive. The size does not affect quality. But size should be chosen based on intended use.

Question 14

storing

Answer 14

Should be stored between 50 and 65 degrees F. Should be stored in a dark room. Should last for 2 months; new potatoes should last for about 2 weeks.

Question 15

Washing potatoes

Answer 15

Don’t wash potatoes until they are ready to be used because washing them promotes spoilage. Peeled potatoes should be stored in water and refrigerated to prevent enzymatic browning.

Question 16

Determining doneness

Answer 16

potatoes are considered done when they are soft and tender or offer little resistance when pierced with a knife tip.

Question 17

What not to do with baked potatoes.

Answer 17

Baked potatoes should not be microwaved or wrapped in foil because then they’re actually steamed potatoes, which prevents a crisp skin from forming. Surprise!

Question 18

Solanine

Answer 18

a toxin harmful if eaten in large amounts that should be peeled away. Found on the eyes, sprouts, and on the potato itself.

Question 19

grains

Answer 19

botanically are grasses that bear edible seeds. Corn, rice, and wheat are the most significant.

Question 20

Types of corns

Answer 20

hominy, cornmeal, and grits

Question 21

Kinds of rice

Answer 21

long-grain, medium-grain, short-grain, white rice, brown rice, converted rice, and instant or quick-cooking rice.

Question 22

Types of rice

Answer 22

Arborio, Basmati, Brown, Sticky, Wild, and Wild Pecan Rice

Question 23

Rice

Answer 23

the starchy seed of a semiaquatic grass.

Question 24

Types of wheat

Answer 24

Cracked, Bulgur, and Couscous.

Question 25

Other grains

Answer 25

Barley, buckwheat/kasha, millet, oats, & quinoa.

Question 26

Purchasing grains

Answer 26

Look for fresh, plump grains with a bright, even color. They should not be shriveled or crumbly. No sour or musty odors.

Question 27

Storing grains

Answer 27

Should be stored in an airtight container in a dark, cool, dry place. Vacuum-sealed packages can last for extended periods of time.

Question 28

Determining doneness

Answer 28

Should be cooked until tender. Usually determined by cooking time and the amount of liquid remaining in the pan.

Question 29

Risotto Method

Answer 29

a classic northern Italian dish in which grains remain firm but merge with the cooking liquid to become a creamy dish. Grains are coated in a hot fat. A hot liquid is then gradually added to the mixture so that the mixture is kept at a constant simmer. Requires frequent, sometimes constant, stirring.

Question 30

Pasta

Answer 30

made from an unleavened dough of wheat flour mixed with a liquid, usually water and/or egg. Can come from almost any grain.

Question 31

Italian-style pasta

Answer 31

ribbons, tubes, shapes

Question 32

Asian noodles

Answer 32

wheat, rice, bean starch, and buckwheat noodles.