PowerPoint ® Presentation Chapter 21 Potatoes, Pasta, and Grains Potatoes Purchasing and Storing Potatoes Potato Preparation Pasta Types of Pasta Asian Noodles Pasta Preparation Grains Processing Grains Types of Grains Wheat Other Grains Grain Storage Grain Preparation
Chapter 21 — Potatoes, Pasta, and Grains Russet potatoes are used frequently for French fries, baked potatoes, and mashed potatoes.
Chapter 21 — Potatoes, Pasta, and Grains White potatoes are best for baking or roasting, or making scalloped or au gratin potatoes.
Chapter 21 — Potatoes, Pasta, and Grains Waxy potatoes include red, yellow, and purple varieties.
Chapter 21 — Potatoes, Pasta, and Grains New potatoes are harvested before they reach 1 1/2″ in diameter.
Chapter 21 — Potatoes, Pasta, and Grains Sweet potatoes and yams, although often confused for one another, are actually different species of plants.
Chapter 21 — Potatoes, Pasta, and Grains Any part of the potato that is green or has eyes should be removed prior to preparation.
Chapter 21 — Potatoes, Pasta, and Grains Frozen precooked potato products and instant mashed potatoes may save time and reduce labor cost in the professional kitchen.
Chapter 21 — Potatoes, Pasta, and Grains Potatoes such as russets are packaged by count per 50-lb case.
Chapter 21 — Potatoes, Pasta, and Grains Potatoes should be stored between 39°F to 50°F in cardboard boxes or paper bags to allow adequate ventilation.
Chapter 21 — Potatoes, Pasta, and Grains Potatoes are blanched, cooled, and stored before being deep-fried.
Chapter 21 — Potatoes, Pasta, and Grains Sautéed or pan-fried potatoes are usually parboiled or steamed first.
Chapter 21 — Potatoes, Pasta, and Grains Baked potatoes are pierced with a fork to allow steam to escape while cooking.
Chapter 21 — Potatoes, Pasta, and Grains Scalloped potatoes and au gratin potatoes are examples of potato casseroles.
Chapter 21 — Potatoes, Pasta, and Grains Simmering is one of the most common methods of potato preparation.
Chapter 21 — Potatoes, Pasta, and Grains A paddle is used to mash potatoes, while a whip is used to whip the potatoes to a finer texture.
Chapter 21 — Potatoes, Pasta, and Grains Pasta is made in a wide variety of shapes and sizes.
Chapter 21 — Potatoes, Pasta, and Grains A pasta machine is used to roll pasta dough to a consistent thickness.
Chapter 21 — Potatoes, Pasta, and Grains Ramen noodles are used with different combinations of ingredients in various Asian cuisines.
Chapter 21 — Potatoes, Pasta, and Grains A mixer can be used to prepare pasta dough from scratch.
Chapter 21 — Potatoes, Pasta, and Grains If small amounts of pasta dough are to be prepared from scratch, the standard procedure can be modified for hand mixing.
Chapter 21 — Potatoes, Pasta, and Grains Cooking time varies for different types of pasta.
Chapter 21 — Potatoes, Pasta, and Grains Ravioli consists of envelopes of pasta wrapped around a filling of meats, cheeses, or vegetables.
Chapter 21 — Potatoes, Pasta, and Grains Tortellini is made by folding a circle of pasta around a filling and forming a ring shape.
Chapter 21 — Potatoes, Pasta, and Grains Kernels of grain are composed of husk, bran, endosperm, and germ.
Chapter 21 — Potatoes, Pasta, and Grains Grinding, tumbling, or rolling grains often removes parts such as the husk, bran, or germ.
Chapter 21 — Potatoes, Pasta, and Grains Rice is categorized as short grain, medium grain, or long grain.
Chapter 21 — Potatoes, Pasta, and Grains Corn can be ground into cornmeal or grits.
Chapter 21 — Potatoes, Pasta, and Grains There are many wheat products other than flour, including wheat berries and bulgur wheat. Other types of grains include barley, farro, kamut, and quinoa.
Chapter 21 — Potatoes, Pasta, and Grains Risotto is cooked slowly, adding small amounts of liquid at a time.
Chapter 21 — Potatoes, Pasta, and Grains Pilaf is made by sautéing grain in fat before simmer- ing with seasonings.