Potatoes, Grains, & Pasta Study Guide Flashcards
1
Q
Mealy potatoes
A
high starch
low sugar
low moisture
Bake
Deep frying
2
Q
Waxy potatoes
A
low starch
high moisture
high sugar
Boil saute
3
Q
Sweet potatoes
A
mealy sweet red high in sugar
4
Q
yams
A
less sweet then sweet potatoes
5
Q
Storage for potatoes
A
Cook and dark
solanine formed by sunlight, toxin
Don’t store in fridge, starch to sugar
6
Q
Nutrition potatoes
A
lots of carbs
7
Q
Grains
A
seeds of edible grassseed
8
Q
Pilaf
A
Fat coats grain then simmers
9
Q
Simmer
A
water with seasoning is simmered with grain
10
Q
Risotto
A
Stir it, Disturb starchy (Creamy and sticky)
11
Q
How to determine doneness in grains
A
Al dente ( To the teeth)
12
Q
Short grain
A
High strach sticky and creamy
13
Q
Medium grain
A
separates but sticky when cooked
14
Q
Long grain
A
separates(pilaf)
15
Q
Arborio Rice
A
rich pudding, risotto sticky
