Potatoes, Grains, & Pasta Study Guide Flashcards
Mealy potatoes
high starch
low sugar
low moisture
Bake
Deep frying
Waxy potatoes
low starch
high moisture
high sugar
Boil saute
Sweet potatoes
mealy sweet red high in sugar
yams
less sweet then sweet potatoes
Storage for potatoes
Cook and dark
solanine formed by sunlight, toxin
Don’t store in fridge, starch to sugar
Nutrition potatoes
lots of carbs
Grains
seeds of edible grassseed
Pilaf
Fat coats grain then simmers
Simmer
water with seasoning is simmered with grain
Risotto
Stir it, Disturb starchy (Creamy and sticky)
How to determine doneness in grains
Al dente ( To the teeth)
Short grain
High strach sticky and creamy
Medium grain
separates but sticky when cooked
Long grain
separates(pilaf)
Arborio Rice
rich pudding, risotto sticky
Brown rice
Bran included in rice
Instant rice
Fully cooking and flash freezing milled rice
Converted rice
par boiled
Surface starch removed
causes bran nutrients to go in endosperm
Basmati rice
long grain aromatic, nutty flavor
Jasmine rice
aromatic flavors thai, long yellow Gran
Homing
dried corn soaked in lye or lime (sour taste, white puffy) Tortillas
Grits
porridge/ hot cereal, grinding homing
polenta
coarsely ground cornmeal
Pasta dough
unleaved dough, what flour mixed with a liquid
Itailain pasta flour
Semolina
Asian pasta flour
Rice flour
Ribbons
tomato, fish, shellfish, cream
Shapes
oil sauce(pesto) ,
Tubes
meat and vegetable
Extrusion
Forced through plates
Smeoina
bean of hard wheat
What happens if you make a pasta without semolina
It’s gonna be gray and streaked
How to determine doneness
Al dente
