Potatoes Flashcards
Potatoes
New, fingerling, purple, red, russet, white, sweet, yams
Staple foods
Foods that define a cuisine and give it substance. Ex. Potatoes, grains, corn, rice
Mealy(starchy) potatoes
High starch, thick skin, *baking, low sugar good for deep frying, fall apart when boiled, good for purée or whipped
Waxy potatoes
Low starch, thin skin, best for boiling, not fluffy when baked, soggy when fried because high moisture
Storing
50-65degF. Anything below 40deg starch turns into sugar making it too sweet or to turn grey when cooked
Sautéed
Parboiled or fully cooked, then sautéed
Pan fry-2 methods
Tossing-tossed to brown evenly on both sides
Still frying-covering bottom of pan browned on first side then whole mass turned over to brown on other side
Potatoes in Fench
Pommes de terre
How to choose a potato
Heavy, firm, good skin, few eyes, no… Green, soft spots, cracks, cut edges, sprouts
Grains
Grasses that bear edible seeds
Cracking
Milling process which grains are broken apart
Grinding
Milling process which grains are reduced to powder
Hulling
Hull is removed from gain
Pearling
All or part of hull, bran and germ are removed from grain
Corn ( maiz)
Cornmeal, hominy, grits
