- most popular foods
- staple food
- second consideration after the protein
UNDERSTANDING POTATOES
•Waxy or New Potatoes : high moisture,high sugar,low starch content,holds shape when
cooked
•Mature or Starchy Potatoes, Russet
or Idaho and All-Purpose Potato : high starch
content,low sugar and moisture,light,dry and mealy when cooked
TYPES OF POTATOES
~Red-skinned
~Yellow fleshed
~Blue-skinned
~Fingerling
~All-purpose potatoes
QUALITY THAT MUST HAVE IN A POTATOES
- Firm and smooth
- Dry skin
- Shallow eyes
- No sprouts
- No green color
- Absence of cracks, blemishes, and rotten spots
STORING
- Keep in a cool, dry place, ideally at 12 degree - 16 degree Celsius.
- Do not refrigerate below 7 degree Celsius because the starch will convert to sugar.
- new potatoes do not keep well.
MARKET FORMS
How do we cook potatoes?
- range of recipes is from simple to complex, boiling and steaming
-potatoes are never cooled in a cold water, because its make them soggy
POTATOES PUREE
- an important product in the commercial kitchen and popular preparation (mashed
potatoes)
BAKING POTATOES
- simple process and the end become light,white,fluffy
- baked in pan or casserole, with or without liquid
SAUTEING AND PAN FRYING
-variations in sauteing and pan frying potatoes. Some use raw potatoes, and some use
precooked and blanched potatoes.
DEEP FRYING
- can be fried raw
- deep-fried potatoes can be prepared cooked,pureed potatoes
- best potatoes to use is russet and idaho
TYPES AND VARIETIES OF DRIED LEGUMES
- kidney beans
- peas
- lentils
Other legumes : lima beans,fava beans,soy beans,chickpeas(garbanzo)
Cooking legumes : primary cooking method is simmering
GRAINS
-Wheat and rice (most important grains)
-Wheat usually ground into flour for the bakeshop
Types of grains
-edible seeds of various members of the grass family
-each seed has four part: husk,endosperm,bran,germ
-whole grain is the endosperm,bran,germ
-may be polished or milled to remove the bran&germ,leaving the endosperm,as with white
rice
VARIETY OF RICE
-Parboiled/converted
-Instant
-Brown
-Arborio
-Basmati
-Jasmine
Corn : has the entire set of husks covering the entire seed head,some eaten as a vegetable,often(polenta,hominy,blue corn)
Wheat : turn into flour,milling process separates the bran and germ
Types of wheat products : cracked wheat,whole wheat-berries,bulgur,green wheat,couscous
STORING AND HANDLING GRAINS
-store in tightly sealed container
-dark,dry place
PASTA,NOODLES AND DUMPLINGS
-macaroni products or pastas
-pasta is Italian for paste because it is a mixture of wheat flour and water
Commercial dried pasta : best pasta made from semolina,should be yellow not gray and
hard,brittle,and springy
Specialty pastas
- whole wheat pasta
- can be coloured using vegetable purees & other ingredients (spinach,red pepper,seaweed)
- egg pasta
Noodles made of wheat : chinese noodles,cantonese noodle,udori
Noodles made of other starches : rice vermicelli,bean thread or cellophane noodles
Dumplings
-made from soft dough or batters and cooked by simmering or steaming
-served as side dishes and in stews & soup
QUALITY THAT MUST HAVE IN A POTATOES
- Firm and smooth
- Dry skin
- Shallow eyes
- No sprouts
- No green color
- Absence of cracks, blemishes, and rotten spots
STORING
- Keep in a cool, dry place, ideally at 12 degree - 16 degree Celsius.
- Do not refrigerate below 7 degree Celsius because the starch will convert to sugar.
- new potatoes do not keep well.
MARKET FORMS
How do we cook potatoes?
- range of recipes is from simple to complex, boiling and steaming
-potatoes are never cooled in a cold water, because its make them soggy
POTATOES PUREE
- an important product in the commercial kitchen and popular preparation (mashed
potatoes)
BAKING POTATOES
- simple process and the end become light,white,fluffy
- baked in pan or casserole, with or without liquid
SAUTEING AND PAN FRYING
-variations in sauteing and pan frying potatoes. Some use raw potatoes, and some use
precooked and blanched potatoes.
DEEP FRYING
- can be fried raw
- deep-fried potatoes can be prepared cooked,pureed potatoes
- best potatoes to use is russet and idaho
TYPES AND VARIETIES OF DRIED LEGUMES
- kidney beans
- peas
- lentils
Other legumes : lima beans,fava beans,soy beans,chickpeas(garbanzo)
Cooking legumes : primary cooking method is simmering
GRAINS
-Wheat and rice (most important grains)
-Wheat usually ground into flour for the bakeshop
Types of grains
-edible seeds of various members of the grass family
-each seed has four part: husk,endosperm,bran,germ
-whole grain is the endosperm,bran,germ
-may be polished or milled to remove the bran&germ,leaving the endosperm,as with white
rice
VARIETY OF RICE
-Parboiled/converted
-Instant
-Brown
-Arborio
-Basmati
-Jasmine
Corn : has the entire set of husks covering the entire seed head,some eaten as a vegetable,often(polenta,hominy,blue corn)
Wheat : turn into flour,milling process separates the bran and germ
Types of wheat products : cracked wheat,whole wheat-berries,bulgur,green wheat,couscous
STORING AND HANDLING GRAINS
-store in tightly sealed container
-dark,dry place
PASTA,NOODLES AND DUMPLINGS
-macaroni products or pastas
-pasta is Italian for paste because it is a mixture of wheat flour and water
Commercial dried pasta : best pasta made from semolina,should be yellow not gray and
hard,brittle,and springy
Specialty pastas
- whole wheat pasta
- can be coloured using vegetable purees & other ingredients (spinach,red pepper,seaweed)
- egg pasta
Noodles made of wheat : chinese noodles,cantonese noodle,udori
Noodles made of other starches : rice vermicelli,bean thread or cellophane noodles
Dumplings
-made from soft dough or batters and cooked by simmering or steaming
-served as side dishes and in stews & soup
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